Juicy Oven Roasted Boston Butt for Pulled Pork
There’s nothing like the smell of slow-roasted pork filling your kitchen. This Boston butt recipe delivers tender, juicy pulled pork with almost no hands-on time. It’s one of our favorite ways to meal prep for sandwiches, rice bowls, or big family dinners.
Servings: 4 servings
Ingredients
- 5 pound boneless pork butt {Boston butt}
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon paprika
- 1 teaspoon Italian seasoning
- 2 teaspoons brown sugar
- Barbecue sauce optional for serving
- Buns optional for serving
Instructions
- Prehat the oven to 325 degrees F. Cut the fat off of the pork.
- In a small bowl combine the salt, pepper, garlic powder, paprika, Italian seasoning and brown sugar. Rub the spice mixture all over the pork on both sides.
- In a cast iron skillet or large skillet sear both sides of the pork over medium-hight heat for two minutes per side. Cover the pork with aluminum foil.
- Transfer the cast iron skillet or oven safe skillet to the oven.
- Roast the pork for 3 1/2 hours, remove the foil and roast for another hour or until the pork is tender and falling apart or the internal temperature reaches 165 degrees F.
- Remove the pork from the oven and let cool. Use two forks to shred the pork and serve with BBQ on buns or on its own with your favorite sides.
- Store the leftovers in an airtight container for up to 4 days.
Notes
- Store leftover pork in an airtight container in the fridge for up to 4 days. Reheat in the microwave or in a covered dish in the oven. For longer storage, freeze the pork in a sealed bag or container for up to 3 months.
Nutrition
Calories: 769kcal | Carbohydrates: 5g | Protein: 107g | Fat: 33g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 14g | Trans Fat: 0.2g | Cholesterol: 340mg | Sodium: 849mg | Potassium: 1988mg | Fiber: 1g | Sugar: 3g | Vitamin A: 630IU | Vitamin C: 0.1mg | Calcium: 107mg | Iron: 8mg