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Boston Butt Pork Roast

Boston butt pork roast with a bark-like dark crust and juicy smoky shreds. Oven-slow roasted pork butt at 275°F until it reaches 195–205°F, then rested and shredded for pulled pork.
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Prep Time 20 minutes
Cook Time 8 hours
rest 30 minutes
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Ingredients Equipment Method Notes

Ingredients
  

Pork butt
  • 6 lb bone-in pork butt (Boston butt) Use a Boston butt with bone; fat cap stays on during roasting.
Dry Rub
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cumin
  • 1 tsp cayenne
  • 1 tbsp salt
  • 1 tbsp black pepper
Roasting liquid & serving
  • 0.5 cup apple cider vinegar Poured around the bottom of the pan to keep the roast moist.
  • 1 BBQ sauce for serving Serve on brioche buns; add to taste.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Season the pork
  1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper into a dry rub, then coat the pork butt thoroughly on all sides.
  2. Cover the pork and refrigerate overnight if possible, so the rub adheres and deepens in flavor.
Slow roast
  1. Preheat the oven to 275°F.
  2. Place the pork fat-side up in a roasting pan and pour the apple cider vinegar around the bottom of the pan.
  3. Cover tightly with foil and roast for 7–8 hours, until the internal temperature reaches 195–205°F and the meat shreds easily.
Rest and shred
  1. Rest the pork uncovered for 30 minutes, allowing juices to settle.
  2. Shred with two forks, discarding excess fat.
  3. Toss the shredded pork with the pan juices and serve with BBQ sauce on brioche buns.

Notes

Pro tip: Start checking for tenderness around hour 7—when it shreds easily and reads 195–205°F, don’t push longer or it can dry out. Refrigerate leftovers in a covered container for up to 3–4 days; freeze shredded pork (without BBQ sauce) for up to 2–3 months and reheat covered until steaming. For a gluten-free option, choose gluten-free brioche buns or serve on lettuce cups instead.