Roast Pork Butt

Rating

4.79 stars (430 reviews)

Keywords

oven roasted pork, pork in the oven, pulled pork, slow-roasted pork butt

Ingredients

• 1 tablespoon Diamond kosher salt
• 1 tablespoon light brown sugar
• 1 tablespoon paprika
• ½ to 1 tablespoon red pepper flakes
• 1 tablespoon ground cumin
• 1 tablespoon coarsely ground black pepper
• one (6 1/2- to 8-pound) bone-in skinless pork butt (or pork shoulder or two 3 1/2- to 4-pound pork butts)
• Your favorite grocery store or homemade BBQ sauce, (optional)

Categories

• Mains

Cuisine

• Southern

Reviews

• Marla on 2025-08-21 (5 stars):
  Hi David! I used bone-in pork butt from Butcher box ~5.5lb. I stuck a meat thermometer in the pork, and it prob ended up cooking for about 10 hours. The Casori only goes to 8 so, had to add time, but with the thermometer it made it so much easier. I read not to open to check the meat bc you lose too much heat.
• Specter on 2025-08-18 (4 stars):
  This roast pork butt recipe is pure gold! The simplicity of the spice rub and the slow oven roast make it practically foolproof, yet the flavor turns out restaurant-quality every single time. The bark is incredible, and the meat just melts apart. I’ve shared it at family gatherings and now it’s the most requested dish—everyone raves about it. Truly a recipe that turns a humble cut of pork into something unforgettable.
• Marla on 2025-08-18 (5 stars):
  I was about to give up on pork butt/shoulder bc the Instant Pot high-pressure recipes never came out moist. I decided to try this oven recipe using my Casori countertop toaster oven/air fryer. This recipe executed like a dream. The best pork but my husband and I have ever had! I did double the seasoning and used about 1.5 servings worth.
• Angela on 2025-08-12 (5 stars):
  This was delicious! I used smoked paprika, as I ran out of Hungarian sweet paprika. Also cranked the oven to 450 for the first 20 minutes. The bark on the top was beautiful and quite tasty. I neglected to put it on a wire rack so there was no bark on the bottom. However, there was enough fat that I think the rack would not have mattered. Probably would have been effective if I used a larger roasting pan so the roast wasn’t swimming in the juices. Still so good! Glad I didn’t do the slow cooker method. Thank you for sharing this wonderful recipe!
• Mechelle on 2025-08-07 (5 stars):
  Well, this is officially the BBQ Pork recipe that I'll be using from now on. No more sweating out by the grill! This is by far the most tender BBQ I've ever made and it has just the right amount of seasoning and flavor. As stated by David....sauce isn't needed although I did make a 1/2 batch of the Vinegar BBQ Sauce and a half batch of the Honey BBQ Sauce recipes and combined them. I did, however, switch the honey out for some pure maple syrup I wanted to use up. It was also outstanding! I luckily have a built in meat thermometer in my oven, and I set the probe for 200°F. I prepared the Boston butt the day before and applied the rub, wrapped it in cling wrap, refrigerated it, and 24 hours later put it on a rack in the oven, fat cap up. I then went about my business making sauces. I knew it would have to cook for a while so I also went to bed! Since I used the probe, the oven cut off when my butt reached 200°F internally. It then sat in the oven until I got up at 5am. I was afraid since I just left it sitting in there in the heat it may be over cooked. We'll it was just perfect. Beautiful bark and all. It was time consuming to shred but it is very tender and juicy! I will be putting these in the oven and going to bed after from now on. Gone are the days of babysitting the grill!
• Leonard La Magna on 2025-07-16 (5 stars):
  David…I purchased a 3.5 pound butt roast and cooked for about five hours to achieve required temperature. Could not believe the flavor and the meat just dropped from the roast with two forks. Mixing the outside of the roast with the meat gave it quite a kick. Will definitely make again.
• PJ on 2025-07-03 (5 stars):
  I have made this countless times and it is ALWAYS FABULOUS! I usually double the rub recipe so there is lots of flavor on the bark and mixed in with the shredded meat. I have a frozen pork butt and I was wondering if I could put the rub on it and then refrigerate it to both thaw and marinate OR must I thaw it completely first and THEN put the rub on and let it marinate for another 10-15 hours (that's usually how long I let it marinate before I put it in the oven)? I would appreciate your insight, plus I want to let you know how beloved this recipe is for our entire (and extended) family and friends. Everyone of them LOVE it! Thank You - Thank You - Thank You for this WONDERFUL recipe!!!!!
• Cheryl Davis on 2025-06-28 (5 stars):
  I’ve used this recipe for at least three years (when I first stumbled upon it). It is by far the BEST pulled pork recipe I’ve found. Everyone I’ve served it to cannot believe it’s cooked in the Oven. I cannot say enough about just how delicious is this recipe. You will not regret adding this pulled pork version to your recipe collection.
• Lisa on 2025-06-01 (5 stars):
  Made this for my soup kitchen gig; we got 6 pork butts from a local grocery store weighing from 8 to 10+ pounds. I slathered them in the spice rub on a Sunday morning, put them in the walk-in until Tuesday afternoon. They went into the ovens at 6:30 pm at 250* convection on Tuesday, I returned at 6:00 am Wednesday to perfection! They were so tender I could have shredded them with my fingers (internal temp 212*), but they were hot so we used my salad forks. This pork was so amazing! I made NC vinegar bbq sauce (used smoked paprika and chipotle powder) and served with cornbread and chipotle coleslaw. WOW can't wait to do it again, the community loved it! This recipe is superb!
• Vicki on 2025-03-16 (5 stars):
  This was very good. I followed the recipe exactly, but my roast was smaller, so it didn't take as long to cook. I parboiled potato chunks and then threw them in the juices for the last hour, they were amazing as well. Next time I might add a bit of onion and garlic powder to the spice mix. As we don't eat a lot of pork roast I used the meat probe thermometer to get it to 160 degrees. It was perfectly done and moist as well.Thank you for sharing.
• Lisa on 2024-10-14 (5 stars):
  This pork was heaven on a bun after roasting in the oven for 7 1/2 hours on a lovely rainy Sunday. I made the North Carolina vinegar BBQ sauce and cabbage and red onion slaw and supper was sublime. We'll be enjoying these sandwiches for a few days, and next time I feed a crowd this will be on the menu! This is the easiest and best tasting pork butt you can find!
• Tom on 2024-09-23 (5 stars):
  Stunningly good. Husband said he wants it every day for the rest of his life. I have done lots of the olive-oil-rosemary-garlic thing for slow-cooked shoulders and butts, but this will be the only dry rub recipe I keep. Question, though: If we're not eating the whole thing right away, should I only pull the amount I need for that meal, and reheat chunks whole? Or shred it all, package, and reheat with some added moisture?
• Shaay on 2024-05-19 (5 stars):
  This is my Go-to recipe for slo-cooked Boston Butt for making BBQ sandwiches. I double the Rub ingredients and save half in a small air-tight container for next time. After shredding I add a generous mixture of Sweet Baby Ray’s regular flavor BBQ sauce and their “Sweet and Spicy” sauce (4:1 ratio respectfully, or to taste). These BBQ sandwiches are always the hit of our neighborhood block parties. Everybody loves them.
• Lindsey on 2024-04-06 (5 stars):
  This is an absolutely delicious and EASY way to do a roast pork butt. You still get a smoky taste even in the oven with the low and slow cook, and using the smoked paprika. I have my second in the past month in the oven now and the house smells amazing. I was pleasantly surprised at how great this was the first time I tried it.
• Michael on 2024-01-01 (5 stars):
  This is an astonishingly excellent recipe. I followed the recipe exactly including wrapping the roast overnight. While the amount of rub initially seemed excessive, it was perfect to coat a 5 lb pork butt. I wish I had a bit more data on the length of time to roast the pork in the oven. I have a very good oven, which I set at 250 degrees 30 minutes before I put the room-temperature meat in the oven. From the comments and directions, I assumed 6 1/2 hours would be adequate but the cooking time was close to 8 hours. My advice is to assume a longer cooking time to get the internal temps to 190. This is an A+ recipe.
• Summer L Koontz on 2023-08-25 (5 stars):
  This was the easiest recipe to follow which was my first favorite thing about it. My roast pork butt turned out so tender and juicy. It was a hit at the dinner table and even better as a leftover. I will admit I didn't use the recommended seasonings of red pepper flakes, ground cumin, and paprika mainly because I didn't have those. Instead I substituted them for Mrs. Dash Garlic & Herb, Mrs. Dash Table blend and a tsp of salt. I followed the remaining instructions to the tea (minus the fact that I didn't have a rack for it to sit on). I even made sure to let it rest which is something I always seem to forget. I didn't even get a chance to slice it up because it just fell apart on its own. This is a recipe I will forever use and is going straight into my cookbook.
• Kristin on 2023-04-10 (5 stars):
  STELLAR. I make pulled pork a few times a year with various recipes (one from this site, I think!), and this version was head and shoulders above the rest. Used a 9.65-lb bone-in butt roast, doubled the rub and added the day prior, left it in the fridge overnight (where it was also finishing its defrost). Roasting took just shy of 11 hours at 250. I poured the drippings into a gravy separator and deglazed the pan with a bit of water. Added the shredded meat back to pan with the fat-skimmed drippings. Moist, tender, flavourful, no BBQ sauce necessary. Just perfect. So grateful for this site!
• Erinn on 2023-04-07 (5 stars):
  This is my very first time writing a recipe review, and I’m only doing it because this recipe was THAT GOOD!!! I was gifted a butt from my mother, who caught them on sale at the supermarket. I wasn’t sure how to cook pork butt, so I hunted for a recipe that was highly rated and easy. I’m so glad I found this. Made as directed, and resulted in the most tender, tastiest pulled pork ever. I can’t wait for the family to try it on Easter. Thank you for sharing! You’ve got a fan for life :)
• Thomas Culligan on 2023-04-05 (5 stars):
  I made this recipe twice. The first time I used a bone in roast and cooked it in a slow cooker. It was good, flavorful and juicy but underwhelming. The second time I made it I had a 8 pound boneless roast and used one Tablespoon of every spice including the pepper flakes and used smoked paprika. I applied the rub, wrapped it and refrigerated it for over 12 hours. I tied it up tight and baked it at 250 for about 11 hours before it came to temperature. It was one of the best and easiest roasts ever. Great bark, moist and flavorful. Wasn't too spicy at all. I'm not. big fan of over smoked meats on the grill because you can lose a lot of the meat taste. This was a perfect balance. I will be making it again soon because, well, it's all gone. Next time I am going to score the fat cap on top and maybe add a little Worcestershire before the rub. This recipe is definitely a keeper!
• Monica Tetzlaff on 2023-03-13 (5 stars):
  So delicious! Everyone loved it! This was my first time ever using a dry rub. I didn't use the red pepper flakes and I used smoked paprika. I also used Hickory Liquid Smoke before I put the dry rub on. I didn't have anything that my rack would fit into, but it fit perfectly on the top of my roaster! About half way through I added a little water potatoes, carrots and onions to the drippings in the roaster. It took about 9 hours to come to temp. It looked amazing and tasted even better! I will definitely be making this again!
• Eric Beutter on 2023-01-08 (5 stars):
  The pulled pork I made using this recipe is OUTSTANDING! It’s amazing what we humans can do if we just follow directions! A meat thermometer is absolutely necessary to know when the roast is done. Roasting at 250 degrees to reach an internal temperature of 190 degrees seems a bit much, but it’s not. My roast came out perfectly. It has a wonderful bark and the interior was moist and succulent. I didn’t have regular paprika, so I substituted smoked paprika. That turned out to be a good move. This recipe is a keeper!!
• Luke Patterson on 2022-12-12 (5 stars):
  5 stars! My wife and I have made this recipe 5 or so times now. We currently have another one in the oven for a family from church. The meat is super moist and tender, the bark is crunchy, flavorful, with a little spice (more flavor than heat), and it can feed an army. One time we had 5 college student age guys over... they all had seconds, and we still had leftovers for 3 days. Depending on the size of the roast you may want to plan for extra time in the oven. I have played with the temperature, too. For last one I went 220 degrees for 13 hours. It turned out awesome! Excellent recipe!
• Marilyn De Block on 2022-09-28 (5 stars):
  I just happened to find a 3.3 pound bone-in pork butt on sale at my local food store so did a search for a recipe I could try. I am so glad I found this one! It was SO easy to prepare and so delicious! I did cut the rub recipe to 1/3 since my piece of meat was much smaller. I also always use half as much red pepper flakes that any recipe calls for because we don't like anything too hot. Other than that I followed the recipe exactly. After pulling the meat apart, I added a half and half mix of Kraft sweet honey bbq sauce and Stubbs original bbq sauce (which has more of the vinegar flavor). It was perfect to our tastes! I will definitely make again!
• Nancy on 2022-02-28 (5 stars):
  Picked up a picnic shoulder roast on sale planning to make pulled pork, but didn't want to use the slow cooker. Very glad I found your recipe because it turned out great! It did take a good bit longer than I expected - it was about 8 lbs and took about 9 hours for the bark to develop, and almost 12 hours until it was finished. The roast came with the skin on which I didn't think about removing until I saw it mentioned in the comments, which was after it was done cooking, so I lost the bark on that entire side of the roast. One suggestion might be to add a comment about removing the skin in your recipe discussion.
• Kevin Kerr on 2021-10-17 (5 stars):
  Thank you, I have very successfully used this recipe 6 or 8 times now. I do use my own go-to rub recipe but is very similar to the one here. The method is the key here and when you follow the provided directions, the result is stunning! This is very much like the way that I smoke pork shoulder but with less time and attention directed toward the process --also, less rain, cold, smoke, and wind to face outside. My wife is sensitive to the flavor added by smoking and so, this recipe provides the perfect balance.
• Deb on 2021-04-06 (5 stars):
  This was superb. At the last minute I found myself at Whole Foods early on Easter Sunday morning and bought the last Boston Butt in the case. I cooked it for 6 1/2 hours at 225 convection (no time for overnight marinade). The roast came with the elasticized net to hold it together. I didn’t know whether to leave it on or take it off before cooking. Decided to leave it on. It was a little hard to remove for serving but once off it left a beautiful crosshatch in the bark. Really outstanding and aside from my anxiety about not having started it the day before it was a simple, painless recipe with abundant rewards.
• William Thompson on 2021-03-21 (5 stars):
  I made this using a boneless 5 pound pork butt roast, so I used 1 1/2 times the seasoning rub. I let it sit in the fridge wrapped for 3 hours. When roasting uncovered, after 4 1/2 hours, the internal temp reached 170 degrees so I wrapped it in foil and put it back in the oven for an additional 2 hours. Let it sit out for 45 minutes. I mixed in 1 1/2 cups sugar free hickory bbq sauce after shredding and served over toasted Franz keto hamburger buns. This recipe is outstanding!
• Diane Ortilano on 2020-12-14 (5 stars):
  Amazing, amazing recipe!! This was my first time making this kind of roast and I got a 7.5 pound pork butt on a whim when it was on sale. I followed the recipe but doubled the rub and let it sit for 24h. I started at 250 and 8hrs later, it was still at 155 and still looking a little wet. I think my oven runs cold at that temp but we just moved in to a new apartment so I’m still learning it. At around 1am, it was at 170 and I guesstimated that around 4am it might get to 190 so I set an alarm to check it at that time...and of course I slept through that alarm (d’oh!). Miraculously, I did hear the thermometer beep at 200 (around 6am) so I completely missed the foil step (having overslept!) but the bark was beautiful. I pulled it from the oven, put foil on top of it and trusted thyself and went back to bed to catch at least another hour of sleep. By the time I removed the foil, it was fall off the bone tender inside and an unbelievable bark on the outside. I thought I ruined it by missing the foil step but it turned out to be ok as the inside was perfect. There was also some pinkness inside, especially near the bone but I read that that was ok. Anyways, my only regret was not buying more of the pork butt when it was on sale but I will be trying this again!
• Charlotte on 2020-12-11 (5 stars):
  All my life I’ve searched put good BBQ Joints because Pork BBQ is my favorite food. I tried making it a few times but it was never as good as the “Pros”. Then I saw this recipe and thought I’d try your slow cooking at very low temp method. OMG! It’s as good as-or better-than the “Pros”! Everyone I serve to marvels over it. I use Sweet Baby Rays “award winning” BBQ sauce mixed with 1 part Sweet Baby Rays “sweet ‘n spicy” BBQ sauce to douse the shredded pork with. It is Great!! Thank you so much for a great recipe!
• Nicole on 2020-10-24 (5 stars):
  FABULOUS! Just as my little 3lb pork butt had the perfect bark my power went out!!! It was out for 4 hours so I left the oven closed to retain as much heat as possible but I just KNEW it was ruined. After 4 hours the power came back on so I decided to wrap it in foil and resume cooking *fingers crossed*. The pork was at room temp at this point but I wrapped it tightly in foil and put it back in the oven for 2 hours. I was astonished!! This pork that was destined for tragedy turned out AMAZING!! I don’t have a thermometer so I just did a quick “pull check” with a fork and put it back in until it was shreddable and delicious. I will make this recipe again and again! Thank you! *Note: I used garlic powder in place of red pepper flakes so it wasn’t spicy for the kiddos. Plus, garlic is life.
• Vicenzia M Benck on 2020-10-20 (5 stars):
  AMAZING! Well worth the 10-hour wait. My roast was about 8.5lbs. I am using an electric oven (that I am still getting used to, and would prefer gas), and even though I made a couple of small errors...I cannot imagine it turning out any better. After 9 hours I checked the temp with a digital thermometer. It read 198° (I know you said you like it to read 200, but according to my thermometer that was a high temperature. So I let it sit for 5 minutes and unwrapped the foil, letting out a tremendous amount of steam. THEN I looked up your instructions for a quick recap. Only to discover I was to leave the foil closed while it rested. (Been cooling now for 7 minutes) I got up, closed the foil and let it rest another 30. In short...the meat was absolutely amazing! Thank you so much! If you're reading this and wondering if you should try it...DO! Definitely need meat thermometer. Without it...I'm not sure how it would have turned out. Vivian
• Danielle Craig on 2020-10-02 (5 stars):
  We are in the middle of harvest right now, I made this yesterday for the crew's supper. It was a huge hit! I served it on a kaiser bun with BBQ sauce and coleslaw on top. I am always nervous to try something new when cooking for a crowd, but this did not disappoint. I made sure I got it in the oven early. Followed the recipe exactly. I had a 4.5lb butt roast, it took around 4.5hours to get the bark. I am printing this and adding it to my recipe binder. Will definitely make again. Thanks for sharing.
• Zoe Fleming on 2020-09-23 (5 stars):
  I have made this recipe a few times. The best was using the Boston Butt cut. MAKE SURE THAT IS WHAT YOU GET!!! You will know it because it has an enormous layer of fat on it. I freaked out thinking I was spending too much money on the fat and that it was not going to help. I was wrong. If you follow this recipe step by step and do not try to cut corners or substitute one ingredient for other (you know who you are!) then you will be amazed. Cook till the highest temperature as specified. Make sure you see the bark. I got rave reviews and I live in the Memphis area where BBQ Pork is a daily event and I don't even usually like it. All of my friends and family loved it. And we had nothing left over to freeze it was phenomenal. This is the go-to recipe for this cut of meat. Thank you. I would post a picture but we ate it all in record time. Make a nice coleslaw and use some good sauce. AMAZING
• C. Danielson on 2020-09-19 (5 stars):
  What a fantastic recipe! My initial attempt to do this resulted in slice-only meat. Didn’t cook it long enough, and my fiancée (former restaurant owner, and wonderful cook!) was telling me that, but I powered forward, to our chagrin. Still tasted good, but not “shred-able”. This one was cooked total of 11 hours, and at 6 hours, when bark evident, I did the tight double foil wrap and back into oven. Let sit an hour, and internal temp was 200*. MUST use meat thermometer! I have one that doesn’t stay inside meat. Meat just about shreds itself! Will definitely repeat, but may try “just” salt and pepper next time. But rub here was scrumptious! Highly recommended recipe, even for novices.
• Charlotte on 2020-09-07 (5 stars):
  Great Recipe! I’ve made this several times and it’s always a big hit. Just as good, if not better, than BBQ at your favorite BBQ joint! I mix together 1/2 cup Sweet Baby Rays “sweet n’ spicy” BBQ sauce with 1 cup Sweet Baby Rays “original” BBQ sauce then mix thoroughly with the shredded pork, pile it onto toasted buns, and serve with crispy onion rings. Delicious!! If there are leftovers, I freeze portions in freezer bags-easy to thaw and heat up for delicious quick sandwiches.
• Erika Ross on 2020-08-26 (5 stars):
  I do not rate recipes but this is one I have to comment on. I cook...a lot. This is absolutely the best pork butt recipe I have ever made. EVER! I used 2 roasts and this took over 10 hours but those are 10 hours I will gladly give up time and time again. Must try and don’t be daunted by the directions, it is easier than you think.
• CeCe Davis on 2020-08-06 (5 stars):
  I am THRILLED that I found your site and recipe! I am not a native Southerner and grew up not eating pork at all, but that has all changed. Typically, I have cooked my Boston butt in the CrockPot, but I really wanted that slow-roasted flavor and texture, so I sought recipes on how best to cook the butt in the oven. I used my own rub seasoning blend, but I followed all of your steps (almost) to a T. The result was/is amazing! I tried to upload multiple photos but was unable to. Thanks so much!!!
• Laura Christensen on 2020-08-04 (5 stars):
  Outstanding pork roast! Did the overnight spices on an 8 lb. piece. Roasted at 250 for 5 hours, beautiful bark!, and another 5 hours tightly wrapped in foil. Very moist and flavorful! I didn’t have meat thermometer so had to guess. Yummy! Pic is after 5 hours uncovered Thank you, Laura
• Zoe Fleming on 2020-07-27 (5 stars):
  Made this and it is the real deal. And I live in Memphis. These people pride themselves on this type of cooking. This recipe is a homerun. Thank you. They are right you can vary ingredients. Just don't get an enormous one unless you like to cook for a day. Delicious, impressive, wonderful.
• Kathy on 2020-07-25 (5 stars):
  Well, the pork butt came out incredibly delicious. I think my husband was a little put out because we usually smoke a butt his way and they are most always a wonderful success. Your recipe is the best! It was a little four pounder and I was surprised at how long it took to reach the desired temperature of 190 - 8 hours! But there are perhaps explanations: Our oven cooks hot, so I put temp to 225 and I put butt in oven only 1/2 hour from refrigerator. Maybe 225 was too low. We brought butt to 180, took it out and wrapped it as you directed and cooked another hour. It was perfect bark and flavor and juicy. Made a sweet vinegar & oil cole slaw for over top in between buns. Did not need BBQ sauce because the meat was so tasty. Yum yum! Sorry we did not take a picture and you don't want to see it now! lol
• tc on 2020-07-24 (5 stars):
  Thia is my all time favorite pork butt recipe. My 12 pound butt took about 17 hours to reach the perfect temp. In a couple of hours it will be served on top of rice with a dollop of both tazeki and a vinegary bbq sauce, alongside a chopped brocolli salad and corn on the cob. I think the recipients of today's meals will be quite satisfied.
• Lora Flinn on 2020-06-25 (5 stars):
  This is truly phenomenal! Patience is truly a virtue with this. I was drooling for hours as my apartment smelled so incredibly delicious! The outcome, perfection! I will never make pork butt any other way! Thank you so much for this recipe! You cannot get better than perfect!! I wish I could post more than one picture...I made homemade coleslaw as well! Whew, what a meal!
• Charlotte on 2020-05-11 (5 stars):
  Fantastic Recipe. I made it today and it was tender, juicy, and delicious. It took 5 hours at 250 degrees for my 4 lb Boston Butt to reach 190 degrees, then, once foil wrapped & returned to the oven it took 30 minutes to reach 200 degrees. After resting 45 mins I shredded it and added our favorite BBQ sauce. Piling the pork on lightly toasted buns and adding some coleslaw, we had the most delicious BBQ sandwich I’ve ever made. Thanks so much for showing the “Right Way” to make Perfect BBQ!
• Lindsy on 2020-05-03 (5 stars):
  After 17 hours, I got an internal temp of just under 200°F for my 10-pound piece of pork. It was at 160 at 13 hours which was when I did the foil (it was now 1 am.) After very little sleep I began shredding it at 5am. I figured it was ok as the bone just pulled out. The dog was very interested too! The pork was quite tasty and I had lots of bark. My first mistake: The piece of meat too large for crockpot and not noticing it would not fit until an hour before I was going to cook it! Then learning the best way to cook this would take 12 hours or more after finding this site. I have company coming and just had to move forward with the all day and night cooking regardless of lack of sleep. This really is delicious but I do miss the smoke flavor of the local BBQ place but I can fix that with liquid smoke. Will I make this again? Yes but with a much smaller piece of meat. Right now we need to purchase what is available in the market and this huge Boston Butt was all I could get. If I need to feed a lot of people and get a huge roast I will just the cooking differently.
• John E Hubbs on 2020-04-20 (5 stars):
  Ok. I just tried this and it is over over-the-top fantastic. I had no idea what I was gonna do with 8 lbs of pork butt shoulder that I got only because it was on sale. This is so good I will definitely make it again.
• Corey on 2020-04-09 (5 stars):
  This was AMAZING!!! I was a little hesitant because the ingredients looked too simple, but the rub was perfect. We did an 8.3 pound Boston pork butt (shoulder). Since it was so large; I increased the rub ingredients by 50% of 1.5Tbsp of each of the ingredients. The only thing I didn't expect is that it took a full 12 hours to finish, and that's with me increasing the oven temp from 250 to 300 about 6 hours in. I went to 190F with the lid off and instead of wrapping it in tinfoil at that point, I simply put the roasting lid on. Turned out fantastic! Made pork tacos with homemade salsa and WOW it was a hit!
• Sarah A on 2020-04-03 (5 stars):
  I just wanted to say that I thought this recipe was literally the best I’ve ever followed/made. Sometimes I like to change it up but this was my first pork shoulder roast and I wanted to follow everything. It came out absolutely AMAZING. Thank you so much for the perfect recipe to follow with perfect instructions. Will be saving this forever.
• Whisperin Pints on 2020-03-06 (5 stars):
  Thank you for posting such a great and easy recipe, David. I couldn't have hoped for better results. It was very moist, tender and flavorful. The 'smoked' paprika and orange zest worked great, although the next time I will make it precisely as the recipe instructs. It smelled and looked so delicious that I ate 2 wraps before getting half of it shredded. It was the first time I've cooked pork butt, and the ease of preparation and amazing results assure I will make it again. Merci beaucoup, et bon appetit!
• Alisha on 2020-01-26 (5 stars):
  Made this in the oven according to the recipe and it turned out perfect! I had a 6.5 lb roast and left it uncovered for six hours and then wrapped it in foil for another 3 hours. So tender and delicious. Definitely get a bone-in with a nice layer of fat on it. Thanks so much!
• Lisa P on 2019-08-18 (5 stars):
  I’ve made many different versions of roast pork, including an authentic Puerto Rican pernil that takes 3 days to make. This is by far the easiest way to get the most succulent pork and incredible flavor ever. I used my old trick of slicing up an entire head of garlic and making slits in the meat and stuffing in the slivers of garlic. Then I simply seasoned the pork with the rub in the recipe with a few minor adjustments (e.g. using pre-blended creole seasoning in place of some of the other seasonings). Big win! An 8-lb pork shoulder usually lasts us a couple weeks in leftovers (I freeze 1/2 of it and take it out the following week or so). I doubt this one will last that long!
• Kathy on 2019-07-28 (5 stars):
  The best pork butt roast I ever made. My adult kids could not get enough! A few adaptations. I did not have paprika, but sprinkled an overall seasoning on in addition to the listed ingredients. Also I started it at 4pm at 400 degrees for an hour, then turned it down to 325, at which point I covered in foil. Left to pick up daughter at airport. Came back and feasted around 8:30. No need for barbeque sauce and the juices it naturally made were amazing ! Going down as a classic fave for our family.
• Tammy Buxton on 2019-07-03 (5 stars):
  I have cooked this 2 times and I am making it now for a 4th of July ? party. It's the best home cooked pull pork ever. My husband and parents love it. Just follow the directions. You will not regret. I use 2. 3lb pork butt and its juice and the taste is unbelievable. I have used it for sandwiches and for nacho chips. Looking to see what else I can do with it. Thank you for the recipe.
• Julia Hunter on 2019-06-14 (5 stars):
  Ok, yesterday I made two 8-pound pork butts for family visiting this weekend. My kitchen smelled SO GOOD all day! But you are correct, it is so delicious that you just want to nosh on it, which it turns out my family, plus a neighbor who just happened to stop by, did last night as I was shredding it! Long story short, another 7-pound butt (I got to say "butt" again!) is in my oven as I write this to make SURE we have enough for this weekend! Thanks for posting such a fantastic recipe!! And I "trusted thyself" and left them uncovered the entire cooking time (10 hours) until they reached 200°. They were perfect! Oh, and I just ran into said neighbor. He is headed to the store to buy a pork butt and asked me how I did mine! Good recipes spread fast!