Roast Pork Butt
User Reviews
4.8
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Prep Time
20 mins
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Cook Time
10 hrs
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Additional Time
30 mins
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Total Time
10 hrs 50 mins
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Servings
16 servings
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Calories
305 kcal
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Course
Main Course
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Cuisine
American
Roast Pork Butt
Description
This recipe uses a spice rub combining salt, sugar, smoked paprika, cumin, and pepper flakes to coat a 6 1/2 to 8-pound pork butt. After rubbing, the meat may rest refrigerated overnight to develop deeper flavor. It is then roasted at 250°F on a rack for 10 to 16 hours until the internal temperature reaches 195°F to 205°F, producing tender, shreddable pork with a crispy, dry exterior similar to smoked barbecue bark.
The pork’s low and slow roasting converts tough connective tissue into melt-in-your-mouth texture and concentrates seasoning in the crust. The process yields savory meat suitable either shredded for sandwiches or served as slices. Optional barbecue sauce complements the pork.
Resting the pork after roasting is important before shredding. Leftovers keep well refrigerated for up to 4 days and can be portioned and frozen for longer storage. The spice mix can be modified for a Southwestern style using chili powder, smoked paprika, and other dried herbs and spices.
Ingredients
- 1 tablespoon kosher salt Diamond brand
- 1 tablespoon light brown sugar
- 1 tablespoon paprika
- ½ to 1 tablespoon red pepper flakes
- 1 tablespoon cumin ground
- 1 tablespoon black pepper coarsely ground
- one (6 1/2- to 8-pound) pork butt or pork shoulder or two 3 1/2- to 4-pound pork butts, bone-in skinless
- BBQ sauce Your favorite grocery store or homemade; optional
Instructions
- In a small bowl, stir together the 1 tablespoon Diamond kosher salt, 1 tablespoon light brown sugar, 1 tablespoon paprika, ½ to 1 tablespoon red pepper flakes, 1 tablespoon ground cumin, and 1 tablespoon coarsely ground black pepper.
- Rub the one (6 1/2- to 8-pound) bone-in skinless pork butt all over with the spice mixture. The pork butt should be completely coated on all sides.
- If you have time, tightly wrap the pork in plastic wrap, place it on a plate, and refrigerate overnight (8 to 12 hours) to let the flavors "hold hands," as my grandmother used to say.
- Crank the oven temperature to 250°F (121°C). Place a roasting rack in a large pan.
- Place the pork butt, fat cap side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 195°F to 205°F (90°C to 96°C).By this point, the exterior should be crispy and dry. This is similar to what’s referred to as “bark” when smoking on a grill. This can take anywhere from 10 to 16 hours, depending on your oven and the size of your pork butt.
- Remove the pork from the oven and let the roast rest for 30 minutes on a cutting board.☞ TESTER TIP: If you’re craving super-moist meat for pulled pork, remove the pan from the oven, tightly wrap the pork butt in a couple of layers of heavy-duty aluminum foil, and let it rest for 30 to 45 minutes to soften the exterior.
- Shred the roast pork butt with a couple of forks, evenly mixing the crisp, dry edges with the insanely moist, tender pork inside.☞ TESTER TIP: You may want to slather the pulled pork with barbecue sauce to impart flavor and sauciness, but I urge you to try it naked first.
Notes
- Letting the pork rest overnight with the rub enhances flavor penetration but is optional.
- Allow the pork to cool before shredding to handle it safely and maintain texture.
- Store pulled pork in refrigerator for up to 4 days or freeze in 1-pound portions for longer keeping.
- Reheat frozen pork in a 300°F oven until fully warmed through.
- This recipe suits gluten-free and dairy-free diets.
- The rub can be substituted for a Southwestern-inspired blend including chili powder, smoked paprika, oregano, and cayenne for varied flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 16servings
Amount Per Serving
Calories 305 kcal
% Daily Value*
| Serving | 1serving | |
| Calories | 305kcal | 15% |
| Carbohydrates | 1g | 0% |
| Protein | 43g | 86% |
| Fat | 13g | 20% |
| Saturated Fat | 5g | 25% |
| Monounsaturated Fat | 6g | 30% |
| Trans Fat | 0.1g | 5% |
| Cholesterol | 136mg | 45% |
| Sodium | 588mg | 25% |
| Fiber | 0.2g | 1% |
| Sugar | 1g | 2% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.8
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