Description
This Boston Butt Pork Roast recipe delivers tender, flavorful pulled pork with a smoky, spicy dry rub and a moist, juicy texture achieved through slow oven roasting. Perfect for sandwiches or main dishes, this classic American comfort food uses a bone-in pork butt and a simple pan moisture technique with apple cider vinegar to create a melt-in-your-mouth finish.
Ingredients
Scale
Meat
- 6 lb bone-in pork butt (Boston butt)
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
Additional Ingredients
- 0.5 cup apple cider vinegar
- BBQ sauce for serving
Instructions
- Season and chill: Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper together to create a dry rub. Thoroughly coat the entire surface of the pork butt with this spice blend to ensure the flavors penetrate the meat. Cover the seasoned pork and refrigerate it overnight if possible to enhance the flavor and help the rub adhere well.
- Preheat oven: Set your oven to preheat at 275°F (135°C), preparing for a low and slow roasting process that will break down the connective tissues and tenderize the pork.
- Prepare for roasting: Place the seasoned pork butt fat-side up in a roasting pan. Pour the apple cider vinegar around the bottom of the pan—making sure not to pour it over the fat—to keep the roasting environment moist and prevent the meat from drying out.
- Slow roast: Cover the roasting pan tightly with foil to trap moisture and roast the pork for 7 to 8 hours. Roast until the internal temperature reaches between 195°F and 205°F, a range that ensures the pork is tender enough to shred easily.
- Rest the pork: Remove the pork from the oven and uncover it. Let it rest for 30 minutes at room temperature. This resting period allows the juices to redistribute throughout the meat, maintaining moistness and preserving the flavorful crust formed during roasting.
- Shred and serve: Using two forks, shred the pork meat, discarding any excess fat as you go. Combine the shredded pork with the pan juices for added flavor and moisture. Serve the pulled pork alongside or on top of your choice of BBQ sauce, ideally on brioche buns for a delicious sandwich.
Notes
- For best flavor, use bone-in pork butt as the bone helps retain moisture and adds richness.
- Refrigerating overnight is optional but highly recommended to deepen the flavor profile.
- You can substitute apple cider vinegar with a small amount of water or broth if preferred, but vinegar adds a nice tang and helps tenderize the meat.
- Maintain the low oven temperature throughout to avoid drying out the pork.
- The ideal internal temperature for shredding pork is 195-205°F to ensure tenderness.
- Serve with coleslaw, pickles, or your favorite BBQ sides for a complete meal.
- Prep Time: 15 minutes plus overnight chilling time
- Cook Time: 7 hours 30 minutes
- Category: Main Course
- Method: Baking
- Cuisine: American
Keywords: Boston butt, pulled pork, pork roast, oven roasted pork, slow cooked pork, BBQ pork, pork sandwich, smoked paprika pork
