If you’re looking for a tender, flavorful roast that fills your home with the most irresistible aroma, this Oven Roasted Pork Butt is it. Slow-roasted to perfection, this dish delivers juicy, melt-in-your-mouth meat with beautifully crisp edges and a deep, savory flavor that will make everyone go back for seconds. It’s perfect for Sunday dinners, family gatherings, or whenever you’re craving a hearty, comforting meal.
Pork butt—also known as Boston butt—is a cut from the upper shoulder of the pig. Despite its name, it’s not actually from the rear! When cooked low and slow, it transforms into the most succulent and flavorful roast imaginable. Whether you enjoy it sliced, pulled, or shredded into sandwiches, this dish guarantees pure comfort in every bite.
Pair this Oven Roasted Pork Butt with creamy mashed potatoes, roasted vegetables, or a simple green salad, and you’ve got a meal that feels like a warm hug from the inside out. It’s easy to make, incredibly satisfying, and perfect for leftovers too.
Key Ingredients & Substitutions
This recipe uses simple, pantry-friendly ingredients that build incredible depth of flavor. Here’s what you’ll need and how to customize it.
Pork Butt (Boston Butt): The star of the show! Choose a 4–6 lb bone-in pork butt for maximum tenderness. You can also use boneless pork shoulder if preferred.
Olive Oil: Helps the seasoning stick and promotes that gorgeous golden crust. You can substitute vegetable oil or avocado oil.
Garlic and Onion Powder: These add savory depth and balance the richness of the meat. Fresh minced garlic can be used for an even bolder flavor.
Smoked Paprika: Adds subtle smokiness and a beautiful color. Regular paprika or chili powder works too.
Brown Sugar: Provides a touch of sweetness that caramelizes beautifully during roasting. You can swap it for honey or maple syrup for a different sweetness profile.
Apple Cider Vinegar: Adds a little tang to balance the fat. Lemon juice or white vinegar also work.
Herbs: Dried thyme, rosemary, and oregano bring warmth and aroma. Use fresh herbs if available for an extra layer of flavor.
Equipment You’ll Need
- Large roasting pan or Dutch oven
- Meat thermometer
- Sharp knife for trimming fat
- Tongs or carving fork
- Small bowl for seasoning mix
- Aluminum foil for covering
Flavor Variations & Add-Ins
- Spicy kick: Add cayenne pepper or crushed red pepper flakes to the seasoning rub.
- Sweet and smoky: Use a mix of brown sugar, smoked paprika, and a drizzle of barbecue sauce before roasting.
- Herb-infused: Rub the pork with fresh rosemary, thyme, and minced garlic for a fragrant twist.
- Mustard glaze: Mix Dijon mustard with honey and brush it over the roast during the last 30 minutes.
- Apple flavor boost: Add sliced apples and onions to the roasting pan for a sweet-savory flavor.
- Asian-inspired: Swap the rub for soy sauce, ginger, and hoisin for a flavorful variation.
Oven Roasted Pork Butt
How to Make Oven Roasted Pork Butt
Ingredients You’ll Need:
- 1 (4–6 lb) pork butt (bone-in or boneless)
- 2 tablespoons olive oil
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 2 tablespoons brown sugar
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary
- 1 tablespoon apple cider vinegar
- 1/2 cup water or broth (for roasting pan)
How Much Time Will You Need?
Prep time: 15 minutes | Cook time: 4–5 hours | Rest time: 15 minutes | Total time: About 5 hours 30 minutes
Step-by-Step Instructions:
1. Preheat and Prepare
Preheat your oven to 300°F (150°C). Pat the pork butt dry with paper towels to help the seasoning stick and create a crisp crust. Place it in a roasting pan.
2. Season the Pork
In a small bowl, mix together salt, pepper, garlic powder, onion powder, smoked paprika, brown sugar, thyme, and rosemary. Rub the pork all over with olive oil, then coat it evenly with the seasoning blend. Drizzle apple cider vinegar over the top.
3. Roast Low and Slow
Pour ½ cup of water or broth into the bottom of the pan to keep the meat moist. Cover tightly with foil and roast for 3 ½ to 4 hours, or until the internal temperature reaches about 190°F (88°C).
4. Uncover and Crisp
Remove the foil and increase the oven temperature to 425°F (220°C). Roast for an additional 20–30 minutes, or until the top is golden brown and crispy.
5. Rest and Serve
Let the pork rest for at least 15 minutes before slicing or shredding. This allows the juices to redistribute, keeping the meat tender and flavorful. Serve with mashed potatoes, roasted veggies, or use it for sandwiches or tacos!
Pro Tips for Best Texture & Taste
To make your Oven Roasted Pork Butt truly unforgettable, follow these expert tips for flavor, tenderness, and presentation.
- Don’t rush the roasting—low and slow is the secret to juicy, fall-apart meat.
- Use a meat thermometer to ensure perfect doneness without drying it out.
- Resting the roast before cutting prevents the juices from running out.
- Save the pan drippings to make a quick gravy or drizzle over the meat.
- For extra flavor, marinate the pork overnight with the seasoning rub.
Frequently Asked Questions
Can I make this recipe ahead of time?
Yes! Oven Roasted Pork Butt reheats beautifully. Store it in an airtight container in the refrigerator for up to 4 days, and reheat in the oven or on the stovetop with a splash of broth.
Can I use a slow cooker instead of the oven?
Absolutely. Cook the seasoned pork butt on low for 8–9 hours or on high for 5–6 hours until tender, then transfer to a baking sheet and broil briefly for a crispy finish.
What’s the difference between pork butt and pork shoulder?
They come from similar areas of the pig, but pork butt has more marbling and connective tissue, making it juicier and more flavorful when roasted.
Can I freeze the leftovers?
Yes! Shred or slice the cooled pork, store it in airtight containers or freezer bags, and freeze for up to 3 months. Thaw overnight in the refrigerator and reheat gently.