Dinner

Oven-Roasted Boston Butt Pork Roast with Dry Rub and Shredded Serving Recipe

Byanna orden July 5, 2026July 5, 2026

Introduction

This Boston Butt Pork Roast is a tender, flavorful pulled pork perfect for slow roasting. With a smoky dry rub and a juicy, fall-apart texture, it’s ideal for sandwiches or casual dinners with family and friends.

A close-up view of a large Boston butt pork roast with a dark, crispy bark on the outside and tender, pinkish inside showing well-defined muscle fibers, resting on a wooden cutting board. Two forks pull apart the juicy meat, revealing the moist texture inside while the outside crust looks rich and charred. Below, on the same board, there is a pile of shredded pork layered with pieces of crispy blackened bark and garnished with thin slices of green onions, sitting in a pool of glistening pork juices. Surrounding the board are golden toasted sandwich buns, a small bowl of barbecue sauce, and a sprinkle of black pepper on the wood surface, all set on a white marbled texture background. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

6 lb bone-in pork butt (Boston butt)
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
0.5 cup apple cider vinegar
BBQ sauce, for serving

Instructions

Step 1: Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper to create a dry rub. Coat the pork butt thoroughly on all sides so every surface is covered.
Step 2: Cover the pork butt and refrigerate overnight if possible, allowing the rub to adhere and season the meat.
Step 3: Preheat the oven to 275°F (135°C).
Step 4: Place the pork fat-side up in a roasting pan. Pour apple cider vinegar around the bottom of the pan, avoiding pouring it over the fat, to keep moisture during roasting.
Step 5: Cover tightly with foil and roast for 7 to 8 hours, until the internal temperature reaches 195–205°F (90–96°C) and the meat shreds easily.
Step 6: Remove the pork from the oven and rest uncovered for 30 minutes to allow juices to redistribute and preserve a crusty bark.
Step 7: Shred the pork with two forks, discarding any excess fat, then toss the shredded meat with the pan juices.
Step 8: Serve with BBQ sauce on brioche buns or as desired.

Tips & Variations

For extra smoky flavor, add a teaspoon of liquid smoke to the dry rub.
Use bone-in pork butt for more moisture and flavor, but boneless works in a pinch.
If short on time, roast at 300°F but keep a close eye on internal temperature to avoid drying out.
Leftover pork is delicious in tacos, salads, or mixed into mac and cheese.

Storage

Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently in a covered pan over low heat, adding a splash of water or extra pan juices to keep it moist. Pulled pork also freezes well for up to 3 months; thaw overnight in the fridge before reheating.

How to Serve

A close-up of a Boston butt pork roast with a dark, crispy bark on the outside and tender pinkish meat inside, shown in two parts: the top part shows the roast being pulled apart with two forks, revealing thick layers of juicy, stringy meat with a golden brown crust; the bottom part shows a white plate piled high with shredded pork, mixed with crispy black bark pieces, and garnished with sliced green onions, all resting on a wooden board with some sauce and bread rolls nearby, set against a white marbled texture. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this recipe without bone-in pork butt?

Yes, boneless pork butt can be used but bone-in typically provides more flavor and retains moisture better during the long roast.

What if I don’t have apple cider vinegar?

You can substitute apple cider vinegar with white vinegar or a mix of water and lemon juice to add moisture during roasting, though apple cider vinegar adds a nice complementary tang.