Best Slow-Roasted Pork Butt

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 02/8/24
Tested by
Colleen Graham
Photo of Colleen Graham
Tested by Colleen Graham
Writer and cocktail book author Colleen Graham is a seasoned mixologist who loves sharing her knowledge of spirits and passion for preparing drinks.
Learn about The Spruce Eats' Editorial Process
Shredded slow-roasted pork butt on a tray lined with parchment paper

The Spruce Eats / Loren Runion

Prep: 10 mins
Cook: 4 hrs 10 mins
Total: 4 hrs 20 mins
Servings: 8 to 10 servings
Yield: 4 pounds

Despite its name, pork butt is actually a cut that comes from the upper part of the pig's shoulder. Pork butt is the higher end of the foreleg, whereas the Boston butt is lower down on the foreleg. Because of their similarities, either cut can be used for this recipe since they're both tough pieces of meat with lots of connective tissue, great marbling, and lots of flavors.

Meltingly Tender

Pork butt, when it's cooked low and slow, turns so tender and succulent it can easily be shredded with a fork. Although we use a boneless cut, the choice is up to you to use a bone-in butt, as the cooking time won't be altered dramatically. What matters the most is the amount of fat on the cut, as that's what provides moisture and flavor.

Feed a Crowd on a Dime

The beauty of roast pork butt is that it's an inexpensive cut, easy to make, and feeds a crowd. This one roast can be the centerpiece of a meal and served with any form of potatoes, a green bean casserole, cornbread, coleslaw, plantains, and practically anything you can think of. If you have any leftovers, you can use them for delicious sandwiches, tacos, enchiladas, nachos, sliders, or gyros.

How Much Meat Per Person?

This is a difficult question and depends on how many side dishes you're serving. But, generally, aim to serve 1/3 to 1/2 of a pound of cooked meat per person. Also, keep in mind that when you buy the pork butt, the initial weight is far from the cooked weight, as there is a loss of at least 35 to 40 percent. A 10-pound uncooked butt might weigh around 6 pounds when cooked, feeding 12 to 18 people.

Swap the Spice Profile

While this recipe is deliciously seasoned, you can swap out the spices for chili powder or adobo for a Mexican-inspired flair, or for a barbecue kick, use your favorite barbecue seasoning. Once the pork is cooked, toss it with your favorite tomato or mustard-based barbecue sauce if you prefer a more moist, saucier sauce. Our recipe takes around 4 hours to be completed, but the exact cook time will depend on the size of your pork butt. At a temperature of 300 to 350 F, it takes around 35 to 40 minutes per pound of initial weight.

Tips for Moist, Tender Roast Pork Butt

  • Fat cap up—Place the fattier side of the pork up in the pan. This will allow the meat to self-baste as the fat begins to melt.
  • Cover the meat—Be sure to cover the meat with foil as directed. The meat will remain moist throughout cooking time.
  • Temperature check—Be sure to use a meat thermometer to check for doneness. Between 180 F and 185 F is perfect for pulled pork.
  • Let it rest—Once out of the oven, let the roast rest for at least 15 minutes before shredding so the juices redistribute throughout the meat.
WHAT YOU'LL NEED TO MAKE THIS SLOW-ROASTED PORK
Lodge Blacklock *39* 12 Inch Triple Seasoned Cast Iron Skillet
A Cast-Iron Skillet
Dreamfarm Levoons Self-Leveling Measuring Spoons
Measuring Spoons
Nordicware_MixingBowls_04
Small Mixing Bowl
Slow Roasted Pork Butt Tester Image

"This was a good pork butt recipe. It’s easy to prepare and the spice rub gives it an enjoyable seasoning. Shopping was straightforward, and cleanup was minimal. The only trick to this recipe is calculating your cooking time. Take the pork butt’s weight and multiply it as directed in the recipe." —Colleen Graham

A Note From Our Recipe Tester
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Ingredients

  • 1 (4-pound) boneless pork butt, Boston butt, or pork shoulder

  • 1 teaspoon fine salt

  • 1 teaspoon freshly ground black pepper

  • 1 teaspoon garlic powder

  • 1/2 teaspoon onion powder

  • 1/2 teaspoon ground cumin

  • 1/2 teaspoon dried thyme

  • Barbecue sauce, for serving, optional

Steps to Make It

  1. Gather the ingredients.

    Ingredients for slow-roasted pork butt recipe gathered

    The Spruce Eats / Loren Runion

  2. Position a rack in the center of the oven and heat to 450 F. Remove and discard any netting on 1 (4-pound) boneless pork butt. Trim off some of the fat if needed.

    Pork butt and a chef's knife on parchment paper

    The Spruce Eats / Loren Runion

  3. In a small bowl, combine 1 teaspoon fine salt, 1 teaspoon freshly ground black pepper, 1 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon ground cumin, and 1/2 teaspoon dried thyme. Rub the mixture all over the pork.

    Pork butt rubbed with herbs and spices on parchment paper

    The Spruce Eats / Loren Runion

  4. Heat a heavy-duty oven-proof skillet, preferably cast-iron, over high heat. Sear the roast on all sides until browned, about 10 minutes.

    Seared pork butt in a black cast-iron pan

    The Spruce Eats / Loren Runion

  5. Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F. Roast for 3 hours.

    Pan fully covered with aluminum foil

    The Spruce Eats / Loren Runion

  6. Remove the foil and continue roasting until the pork is fork-tender and the temperature is between 180 F and 185 F, about 1 hour more.

    Shredded, pulled-apart pork butt on a tray lined with parchment paper and tongs

    The Spruce Eats / Loren Runion

  7. Rest the meat for about 15 minutes before shredding using 2 forks. Toss with the optional barbecue sauce or serve as is. Enjoy.

    Shredded, pulled-apart pork butt on a white serving plate

    The Spruce Eats / Loren Runion

Feeling Adventurous? Try This:

  • Marinate overnight—If you have the time, you can rub the pork butt with the spice blend, wrap it, and marinate it overnight in the fridge for more flavor.
  • Garlic infusion—To ramp up the garlic flavor, make 1/2-inch deep slits all over the pork and insert pieces of garlic.

How to Store

Once the pork is cooked, you can keep leftovers in an airtight container for up to four days. If you have too many leftovers, you can freeze the pork in resealable freezer bags for up to three months. Thaw overnight before using. We suggest serving with a sauce, as freezing might dry the meat.

Helpful Links

Nutrition Facts (per serving)
490 Calories
34g Fat
1g Carbs
42g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 490
% Daily Value*
Total Fat 34g 44%
Saturated Fat 13g 63%
Cholesterol 156mg 52%
Sodium 248mg 11%
Total Carbohydrate 1g 0%
Dietary Fiber 0g 0%
Total Sugars 0g
Protein 42g
Vitamin C 1mg 7%
Calcium 54mg 4%
Iron 3mg 15%
Potassium 612mg 13%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)