Slow-Roasted Pork Butt
Juicy, tender pork butt slow-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)
- 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 tsp dried thyme
- 1/2 tsp cayenne pepper (optional)
- 1 cup chicken broth
- 2 tbsp apple cider vinegar
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 adheres well.
In a small bowl, mix brown sugar, smoked paprika, garlic powder, onion powder, salt, black pepper, cumin, thyme, and cayenne (if using) to create the spice rub.
Generously coat the pork butt with the spice rub, pressing it into all sides of the meat for maximum flavor.
Place the pork butt in a roasting pan or Dutch oven. Pour chicken broth and apple cider vinegar into the bottom of the pan.
Cover tightly with a lid or aluminum foil. Roast in the preheated 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, mixing it with the pan juices for extra moisture and flavor.
Serve warm with your favorite sides, such as coleslaw, cornbread, or roasted vegetables.
Chef's Tips
- For extra crispy bark, uncover the pork during the last hour of cooking.
- Make ahead: This dish tastes even better the next day as the flavors meld together.
- Freeze leftovers in an airtight container for up to 3 months.
- Use leftovers for sandwiches, tacos, or pulled pork nachos.
- If using a slow cooker, cook on low for 8-10 hours.
