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Boston Butt Pork Roast

Boston butt pork roast is slow-roasted at 275°F until the bark-like dark crust forms and the pork pulls into juicy, smoky shreds. After a 30-minute uncovered rest, you shred and toss with pan juices for rich, BBQ-style flavor.
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Prep Time 20 minutes
Cook Time 8 hours
rest 30 minutes
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 1 lb bone-in pork butt (Boston butt) Use a 5–7 lb roast for the best bark and shredding.
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
Roasting liquid and serving
  • 0.5 cup apple cider vinegar Pour around the bottom of the pan to keep the roast moist.
  • 1 BBQ sauce for serving Serve on the side or toss with the shredded pork to taste.

Equipment

  • 1 Dutch oven

Method
 

Season and refrigerate
  1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper into a dry rub. Coat the pork butt thoroughly on all sides, then cover and refrigerate overnight if possible.
Slow roast
  1. Preheat the oven to 275°F. Place the pork fat-side up in a roasting pan and pour the apple cider vinegar around the bottom.
Roast until tender
  1. Cover tightly with foil and roast for 7–8 hours at 275°F until the internal temperature reaches 195–205°F and the meat shreds easily. Keep the roast covered to build the dark, bark-like crust.
Rest and shred
  1. Rest the roast uncovered for 30 minutes. Shred with two forks, discarding excess fat, and pull apart until you have juicy, smoky shreds.
Finish and serve
  1. Toss the shredded pork with the pan juices. Serve with BBQ sauce on brioche buns.

Notes

Pro tip: For the deepest bark-like crust, let the roast go uncovered during the final shred stage and mix thoroughly with pan juices right before serving. Store leftovers in the fridge for up to 4 days; freezer yes—freeze shredded pork up to 3 months. For a lower-sugar option, choose a reduced-sugar BBQ sauce to keep the flavor while cutting sweetness.