Julie Clark
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The Pork Boston Butt Recipe I Use Every Time (Fall-Apart Tender)
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The easiest way to cook a pork Boston butt so it turns out fall-apart tender every time. Includes exact temps, timing, and tips for perfect pulled pork sandwiches.
If you’ve ever ended up with pork that was tough, dry, or just didn’t pull apart the way you hoped, you’re not alone. This cut of pork has incredible smoky flavor, but only if it’s cooked the right way.
This is the exact method I use when I want reliable, fall-apart pulled pork for family dinners, gatherings, or freezer meals. It’s simple, mostly hands-off, and gives you that rich, slow-cooked flavor right from your oven.
What is a Pork Boston Butt?
A pork Boston butt (also called pork butt or pork shoulder) comes from the upper shoulder of the pig, not the back end like the name suggests.
It’s a well-marbled cut, which means it has plenty of fat running through the meat. That’s exactly what makes it perfect for slow cooking and shredding.
If you’re choosing between pork shoulder and pork butt, go with the butt, it tends to be more tender and is the best choice for pulled pork.
This is also the cut pork steaks come from. You might also love our pulled pork tenderloin and fried pork chops.
Buying Tips
- 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.
- 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.
- 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.
- 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.
- 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.
What You Need
There are just a couple of ingredients you need for cooking pork boston butt in the oven.
- Pork Butt. Plan about ⅓ pound per person. Pulled pork makes great leftovers (hi there pulled pork mac and cheese) so don’t be afraid to buy a large pork butt if you have the time to cook it.
- Spice Rub. Buy a spice rub or make our delicious pulled pork rub. You can also simply use salt and pepper, than add sauces later.
- Roasting Pan. I have a roasting pan with a rack in the bottom that works great.
- Instant Read Thermometer. Our Thermoworks ThermaPen tests the internal temperatures of meats, breads and cakes instantly. This instant-read thermometer is amazing.
How to Cook a Pork Boston Butt in the Oven (Step-by-Step)
Before we start, one quick note: most pork butt recipes fail because of temperature, not seasoning. Getting the internal temp right is what makes the difference between tough pork and perfectly tender pulled pork.
- Preheat the oven to 450ºF.
- Mix all of the spices together in a small bowl. Rub the spice mix on all sides of the pork butt.
- Place the pork butt fat side up in a roasting pan or baking dish 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.
Will wrapping a Boston butt with foil make it cook faster?
It may speed up the process of cooking. Wrapping the pork will create a “steam effect”. But note that it will change the crust on the pork butt as well. If you’d like to wrap a pork roast, use a heavy aluminum foil and double wrap.
The Secret to Fall-Apart Pork Butt
How long does it take to cook a Boston butt? The biggest mistake people make when cooking a Boston butt is pulling it out too early.
Pork butt isn’t done when it’s “safe” to eat, it’s done when the connective tissue has fully broken down. That happens at a higher temperature than most people expect.
- For slicing: 180–190°F
- For pulled pork: 195–205°F
At this point, the pork will shred easily with forks and stay juicy instead of tough. If your pork isn’t pulling apart easily, it likely just needs more time in the oven.
Just look at that bark 😍
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 with apple wood pellets.
- 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, sweet pulled pork or Dr. Pepper 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.
Make it a meal.
Now that you’ve learned about our pork butt recipe, let’s make it a meal. Pulled pork is excellent in pork tacos, casseroles, and soups, but when it first comes out of the oven, it’s amazing served with comfort food side dishes. Try one of these easy recipes alongside shredded pork:
Oven Roasted Pork Boston Butt (Pulled Pork Recipe)
The easiest way to cook a pork Boston butt so it turns out fall-apart tender every time. Includes exact temps, timing, and tips for perfect pulled pork.
Servings 20
Prep Time 5 minutes
Cook Time 8 hours
Ingredients
- 7-8 pounds Boston Butt or pork shoulder
For the pulled pork rub:
- 1/2 cup smoked paprika
- 1/3 cup dark brown sugar
- 1/4 cup salt
- 1/4 cup garlic powder
- 2 tablespoons black pepper
- 2 tablespoons chili powder
- 2 tablespoons onion powder
- 2 tablespoons chipotle chili pepper
- 1 tablespoon cayenne pepper
- 1 tablespoon cumin
- 1 tablespoon dry mustard
Instructions
- 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. This recipe makes about 2 cups of spice rub. I use about ⅓ cup for a 10 pound roast. ½ cup smoked paprika, ⅓ cup dark brown sugar, ¼ cup salt, ¼ cup garlic powder, 2 tablespoons black pepper, 2 tablespoons chili powder, 2 tablespoons onion powder, 2 tablespoons chipotle chili pepper, 1 tablespoon cayenne pepper, 1 tablespoon cumin, 1 tablespoon dry mustard, 7-8 pounds Boston Butt
- Place the pork butt fat side up in a roasting pan with a rack.
- Bake 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.
- Save some of the juices from the pork to store the leftovers in. It helps keep the pork juicy.
- Store any leftover pork in an airtight container in the fridge for up to 3 days. Freeze any leftovers for up to 6 weeks.
Notes
You may not use all of the seasoning mix. Store it in an airtight container at room temperature for another time!
Refer to the article above for more tips and tricks.
The calories shown are based on the pork shoulder serving 20, with 1 serving being 1/20 of the pork. Since different brands of ingredients have different nutritional information, the calories shown are just an estimate. **We are not dietitians and recommend you seek a nutritionist for exact nutritional information. The information in the nutrition box are calculated through a program and there is room for error. If you need an accurate count, I recommend running the ingredients through your favorite nutrition calculator.**
Nutrition
Calories: 251kcal | Carbohydrates: 9g | Protein: 31g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 95mg | Sodium: 1554mg | Potassium: 686mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1695IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg
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.
- 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.
- 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.
- 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.
- 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.
How to Use Leftover Pulled Pork
The end results of this cooking method should be a tender, juicy and flavorful meat. You can serve it on sandwiches, on top of rice, in a burrito or taco, in a pork enchilada, on pulled pork pizza, in place of chicken in a chicken wrap, in pulled pork baked potatoes, or casseroles.
Have pork chops to use up? Try our pork chop potato bake. You may also love our cooked kielbasa.
Frequently Asked Questions
How much pork butt per person?
Plan for ⅓ pound of pork butt per person. That’s before cooking.
Can you freeze pork butt?
Yes. You can freeze a pork butt before cooking and after cooking. Make sure it is well wrapped in an airtight container to prevent freezer burn.
Do I have to use a cooking rack?
Using a cooking rack in the bottom of a roaster pan will help that crust stay crispy. If you don’t use a rack, the outside won’t be as crisp.
Can you freeze pulled pork?
Yes, you can freeze pulled pork for a future meal. Read our guide on how to freeze pulled pork.
What temperature is best for pulled pork?
Internal temperature of pork should be 195–205°F.
Middle Rack in ovan?
do you cover the roasting pan to cook the butt?
This recipe is the BOMB!!!
Hi, I had gone to the page that specifically was for the spice rub; there you state that it makes 2 cups and you use about 1/3 c. for a roast. On this page you don’t specifically state that and it appears in the comments that some people are confused. Could you add that to the directions in this recipe?
I have a 3pound butt. I made your rub recipe. I’m thankful it makes so much so I can have extra on hand for other recipes. How long should I cook a 3 lb butt?
Do you cook this with a lid on or off?
I make carnitas all the time. This is absolutely the best recipe! I cooked it for 7 hours just as directed. I also used my electric roaster. So I cooked two 8 pounders. I am so excited that I was able to prepare twice the amount and not waste the electricity. I also saved about half the spices. I will be making this again and again. Because I use my electric roaster. I can make this in the backyard in the summertime and not heat up the house. 😊
I just tried this recipe tonight and want to give it 5 stars. It was much easier than the other recipes I’ve been using for carnitas meat and pulled pork barbecue. Sure, it tied up my oven for hours, but the results were definitely worth it! Delicious, tender, juicy meat with a bone that is very easily removed. My only comment is that the rub recipe makes a lot. A LOT. I made a 6# Boston butt, and cut the rub recipe in half, and I still had plenty left over.
I just finished my first shoulder but and it came out perfectly. It was so easy
Is 1/2 cup smoked paprika correct? It seems like a lot.
I want to make this recipe, but is it burning hot with the peppers?
This was outstanding, and cooked up moist and tender. It took about 9 hours to cook an 8 lb. bone-in Boston butt. I made my own spice rub with a few more seasonings, and also made your coleslaw recipe, although I added a little sugar because I like mine sweeter.
What a waste of spices! The recipe should be just the amounts you need for 7-8lb shoulder! I used my hands to put it on the meat, so I ended up throwing away 2 cups or so of spices!
Amazing ! This tasted like brisket, thank you!!!!
I have about 3 more hours to bake, but I have a lot of the seasoning left over. What else would the seasoning be good on?