Slow-Roasted Pork Butt
Juicy, tender pork butt roasted with a flavorful spice rub and served with pan juices.
20 mins
Prep Time
6 hours
Cook Time
8
Servings
Ingredients
- 1 (5-6 lb) pork butt (shoulder roast)
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tbsp salt
- 1 tsp black pepper
- 1 tsp cumin
- 1/2 tsp cayenne pepper (optional)
- 1/2 cup apple cider vinegar
- 1/2 cup chicken broth
Nutrition Facts
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Instructions
Preheat oven to 300°F (150°C). Pat the pork butt dry with paper towels to ensure the spice rub sticks well.
In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, and cayenne (if using) to create the spice rub.
Rub the spice mixture all over the pork butt, covering every surface evenly. Let it sit for 15 minutes to absorb the flavors.
Place the pork butt in a roasting pan or Dutch oven. Pour apple cider vinegar and chicken broth around the meat (not on top to avoid washing off the rub).
Cover tightly with foil or a lid and roast in the oven for 5-6 hours, or until the meat is fork-tender and easily shreds.
Remove from oven and let rest for 20 minutes. Shred the pork with forks, mix with pan juices, and serve.
Chef's Tips
- Low & Slow: Cooking at a low temperature ensures the pork becomes tender without drying out.
- Bark Formation: For a crispy exterior, uncover the pork during the last hour of cooking.
- Resting Time: Letting the pork rest allows juices to redistribute, keeping it moist.
- Serving Suggestion: Serve on buns with coleslaw for classic pulled pork sandwiches.
- Storage: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months.
