This Roast Pork Butt recipe is coated in a simple rub of brown sugar, paprika, cumin, and garlic, is incredibly easy to make and yields enough to feed a small army. It’s roasted low and slow until falling apart tender. Perfect for Super Bowl, weekend bashes, and weeknight dinners. Don’t get us wrong, we really like to smoke pork on a smoker to get that smoke rign and all of that good stuff. However, sometimes you don’t want to mess with the charcoal and trying to regulate the temp. Sometimes you just want to set it in the oven and let it go.
Also, if possible make sure to do the prep and rub a day before to let the spices soak in. Rub on the mustard, spices and cover in plastic wrap. Put that thing in the fridge and get it out the next morning.
- A (6 1/2- to 8-pound) bone-in pork butt
- Your favorite barbecue sauce (optional)
- Slaw if you like it. Here is a recipe.
- Apple Juice
For The Rub
- Mustard (enough to cover the outside of the butt)
- 1/2 cup brown sugar
- 1/4 cup paprika
- 1 tablespoon black pepper
- 1 tablespoon salt
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne
- Preheat oven to 225 degrees
- Make the rub by combining all the spices
- Wash off pork butt and pat dry with paper towels.
- Rub a layer of mustard on the pork butt. We like to use disposable plastic gloves so our hands don’t smell all day.
- Generously cover the pork in the rub. Make sure to get in all the crevices. Should be completely coated.
- Place your pork butt, fatty side up, on the rack. Roast the pork, uncovered, until the exterior of the pork butt is crisp and dry—this is what’s referred to as “bark” in smoking circles. This will most likely take 4 to 8 hours, depending on your oven and the size of your pork butt. This happens when the pork butt reached an internal temperature of somewhere between 160°F -170°F
- Remove the pork, wrap in foil and place back in oven until there is an internal temp of 190°F -195°F
- Remove the pan from the oven and let it rest for 30 to 45 minutes before carefully unwrapping the foil.
- Shred the pork with a couple forks, making certain to evenly mix the crisp, dry edges with the insanely moist, tender pork within.
**This recipe is almost impossible to pull off without a meat thermometer. You really can’t judge the pork by sight or feel. A thermometer is the only way to know.
Like this Roast Pork Butt recipe? Check out some more beef recipes HERE.
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