How to Cook a Boston Butt

Buying Tips

1. Size: Pork butts can vary in size, so make sure to choose one that is the right size for your needs. If you’re cooking for a large group, a larger piece may be necessary. For this recipe, I used a 7 ½ pound pork butt.
2. Fat content: Pork butts can have varying levels of fat marbling, so choose one that has the right amount of fat for your taste. More marbled pieces will be more flavorful and most of the fat will melt away during cooking. One side is also often covered with a layer of fat. You’ll bake the pork with that side up so the juices melt into the pork, keeping it moist.
3. Cut: Pork butts are sold bone-in or boneless. Our store almost always carries bone-in, so that’s what I buy. A bone-in pork shoulder will be more flavorful, but it will take a little longer to cook. If you are cooking the pork to a high temp for pulled pork the bone will just fall away from the meat.
4. Quality: Look for pork butt that has a good color, not too pale and not too dark, and also look for pork that have good texture, not slimy or sticky.
5. Buy on sale: Because these are large pieces of meat, they can be pricey to buy if the price per pound is over $2. I try to buy pork butts when they are on sale for 99 cents or just a little over $1. Stock up if you have the space….they freeze well.

When you are in store and you have the opportunity to talk to a butcher, ask them for guidance as they may have some extra tips to help you select the best pork butt.

How to Cook a Boston Butt in the Oven

• Preheat the oven to 450ºF.
• Mix all of the spices together in a bowl.
• Rub the spice mix on all sides of the pork butt.
• Place the pork butt fat side up in a roasting pan with a rack.
• Cook pork for 30 minutes at 450ºF. Then, without opening the oven, reduce the oven temperature to 250ºF. Bake for 7-8 hours or until the internal temperature of the pork reaches 195-200ºF.
• Take the pork out of the oven, cover it with aluminum foil and allow it to rest for 15 minutes.
• Then use meat forks to shred the meat.

Recipe Variations

• Smoker: I was thrilled when my oven baked pork butt came out looking so similar to how a smoked pork butt looks. But if you want to smoke pork, try out our pulled pork rub in the smoker. It’s amazing.
• Slow cooker or Crock Pot: The low temperature of a slow cooker is a great place to get that fork-tender pork. Try our pork carnitas or a sweet pulled pork.
• Instant Pot: If you don’t have all day to wait for pork shoulder to cook, the Instant Pot is the way to go. Try our IP pulled pork with bbq sauce.

Reheating Instructions

There are 4 options for reheating shredded pork. Your method may depend on how much pork you have leftover and how you are serving it.

1. Stovetop: Simply add the pork to a pan with a little bit of oil or broth and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. I like this method because the pork gets a little crisp, which is great for burritos.
2. Oven: Preheat your oven to 350 degrees F (175 degrees C). Place the shredded pork in an oven-safe dish and add a little bit of liquid, like chicken broth or barbecue sauce, to keep it from drying out. Cover the dish with foil and reheat it in the oven for about 15-20 minutes or until it reaches your desired temperature.
3. Slow Cooker: Place the shredded pork in the slow cooker with a little bit of liquid, like chicken broth or barbecue sauce, and cook it on low heat for about 1-2 hours, or until it reaches your desired temperature. I use the slow cooking method when I’m having company so the pork is ready when I need it.
4. Microwave: This is by far the fastest method. Place the shredded pork in a microwave-safe dish and add a little bit of liquid, like chicken broth or barbecue sauce, to keep it from drying out. Cover the dish with a microwave-safe lid and reheat it in the microwave on medium power for about 2-3 minutes or until it reaches your desired temperature. Heating time will vary depending on the quantity and the microwave you are using.