How to Cook a Pork Boston Butt
User Reviews
4.8
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Prep Time
5 mins
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Cook Time
8 hrs
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Servings
20
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Calories
251 kcal
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Course
Main Course
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Cuisine
American
How to Cook a Pork Boston Butt
Description
How to Cook a Pork Boston Butt uses a 7-8 pound pork shoulder with a spice rub made from smoked paprika, brown sugar, salt, garlic powder, black pepper, chili and onion powders, chipotle chili, cayenne, cumin, and mustard powder. The pork is rubbed evenly with the spice mixture, then roasted fat side up, first at 450ºF for 30 minutes to develop a crust, and then at 250ºF for 7-8 hours until it reaches an internal temperature of 195-200ºF. This low and slow technique breaks down connective tissue, rendering the meat tender and easy to shred.
The result is pulled pork with a rich blend of smoky, spicy, and sweet flavors from the spice rub and natural pork juices. The recipe suggests saving some of the pan juices for storing leftovers, which helps keep the meat moist. This method suits making pulled pork for sandwiches, tacos, or meal prepping for multiple servings.
After cooking, the pork rests covered with foil to let juices redistribute before shredding with forks, ensuring moist meat. The spice rub recipe yields about 2 cups, so some may remain for future use. This recipe provides clear roasting instructions tailored for a pork Boston butt of about 7-8 pounds, balancing spice intensity with a tender cooked texture.
Ingredients
- 7-8 pounds pork shoulder or pork shoulder, Boston Butt
For the pulled pork rub:
- 1/2 cup smoked paprika
- 1/3 cup dark brown sugar
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons black pepper
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons chipotle chili pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon mustard powder dry
Instructions
- Preheat the oven to 450ºF.
- Mix all of the spices together in a bowl. Rub the spice mix on all sides of the pork butt. This recipe makes about 2 cups of spice rub. I use about ⅓ cup for a 10 pound roast. 1/2 cup smoked paprika, 1/3 cup dark brown sugar, 1/4 cup salt, 1/4 cup garlic powder, 2 tablespoons black pepper, 2 tablespoons chili powder, 2 tablespoons onion powder, 2 tablespoons chipotle chili pepper, 1 tablespoon cayenne pepper, 1 tablespoon cumin, 1 tablespoon dry mustard, 7-8 pounds Boston Butt
- Place the pork butt fat side up in a roasting pan with a rack.
- Bake for 30 minutes at 450ºF. Then, without opening the oven, reduce the oven temperature to 250ºF. Bake for 7-8 hours or until the internal temperature of the pork reaches 195-200ºF.
- Take the pork out of the oven, cover it with aluminum foil and allow it to rest for 15 minutes.
- Then use meat forks to shred the meat.
- Save some of the juices from the pork to store the leftovers in. It helps keep the pork juicy.
- Store any leftover pork in an airtight container for up to 3 days.
- Freeze any leftovers for up to 6 weeks.
Notes
- You may not use all of the seasoning mix at once; store leftovers airtight for future use.
- The spice rub yields about 2 cups; adjust the amount rubbed on the pork shoulder based on size.
- After cooking, let the pork rest covered for 15 minutes before shredding to retain juices.
- Save some cooking juices to mix with leftovers to keep the pulled pork moist during storage.
- Estimated calories are based on 20 servings; for accurate nutritional info, use a nutrition calculator with your ingredient brands.
Nutrition Information
Show DetailsNutrition Facts
Serving: 20Serving
Amount Per Serving
Calories 251 kcal
% Daily Value*
| Calories | 251kcal | 13% |
| Carbohydrates | 9g | 3% |
| Protein | 31g | 62% |
| Fat | 10g | 15% |
| Saturated Fat | 3g | 15% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 4g | 20% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 95mg | 32% |
| Sodium | 1554mg | 65% |
| Potassium | 686mg | 15% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
| Vitamin A | 1695IU | 34% |
| Vitamin C | 1mg | 1% |
| Calcium | 47mg | 5% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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