A delicious and tender oven roasted pork butt recipe that is perfect for any occasion.
Author:Lorenzo Bonucci
Prep Time:15 minutes
Cook Time:4 to 5 hours
Total Time:4 hours 15 minutes
Yield:6 to 8 servings 1x
Category:Main Dish
Method:Oven Roasting
Cuisine:American
Diet:Gluten Free
Ingredients
Scale
3 to 4 pounds pork butt (also known as pork shoulder)
2 tablespoons olive oil
2 tablespoons brown sugar
1 tablespoon smoked paprika
1 tablespoon garlic powder
1 tablespoon onion powder
1 tablespoon salt
1 teaspoon black pepper
1 teaspoon cayenne pepper (optional for heat)
1 cup chicken broth
1 tablespoon apple cider vinegar
Instructions
Preheat your oven to 300°F.
Pat the pork butt dry with paper towels.
In a small bowl, mix together the olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne pepper (if using) to create a rub.
Rub the spice mixture all over the pork butt, ensuring it is evenly coated.
Place the pork butt in a roasting pan or Dutch oven. Pour the chicken broth and apple cider vinegar around the pork, being careful not to wash off the rub.
Cover the pan tightly with aluminum foil or a lid.
Roast in the preheated oven for about 4 to 5 hours, or until the meat is tender and easily pulls apart with a fork.
Remove the foil during the last 30 minutes of cooking to allow the top to brown and crisp up.
Once done, let the pork rest for at least 15 minutes before shredding or slicing.
Serve with your favorite sides or use in sandwiches, tacos, or salads.
Notes
For extra flavor, try marinating the pork butt overnight in the spice rub before cooking.
You can also add a splash of your favorite barbecue sauce during the last hour of roasting for a sweet and tangy glaze.