Big, bold, and beautifully fatty—bone-in pork butt is the ultimate cut for low-and-slow magic. Whether you’re feeding a crowd or meal-prepping like a champion, this recipe delivers juicy, shreddable pork with minimal effort and maximum flavor.

Why This Recipe Works

Fat = Flavor: The marbling and bone keep the meat insanely moist during long cooking.
Hands-Off Cooking: No babysitting required—just season, roast, and let the oven do the work.
Versatile Leftovers: Use it in tacos, sandwiches, or soups—it gets better as it sits.
Crispy Bark: A simple spice rub creates a caramelized crust with the perfect salty-sweet kick.
Budget-Friendly: Pork butt is affordable, especially when you consider the massive yield.

Ingredients

1 (6–8 lb) bone-in pork butt (also labeled “Boston butt”)
2 tbsp kosher salt
1 tbsp black pepper
1 tbsp smoked paprika
1 tbsp brown sugar
2 tsp garlic powder
2 tsp onion powder
1 tsp cayenne pepper (optional)
1/2 cup apple cider vinegar (for spritzing)

Equipment Needed

Heavy roasting pan or Dutch oven
Meat thermometer
Aluminum foil
Spray bottle (for spritzing)
Tongs or sturdy forks for shredding

Instructions

Step 1: Preheat and Prep the Pork

Heat your oven to 300°F. Pat the pork butt dry with paper towels—this helps the rub stick and promotes better browning. In a small bowl, mix the salt, pepper, smoked paprika, brown sugar, garlic powder, onion powder, and cayenne (if using). Massage the spice blend all over the pork, including the sides and any crevices. Let it sit at room temperature for 30 minutes while the oven preheats. Tip: For extra flavor, score the fat cap in a crosshatch pattern before rubbing.

Step 2: Roast Low and Slow

Place the pork fat-side up in your roasting pan or Dutch oven. Slide it into the oven and let it roast undisturbed for 4 hours. Resist the urge to peek—every time you open the oven, you lose heat and extend the cooking time. After 4 hours, spritz the pork with apple cider vinegar every 45 minutes to keep the surface moist and enhance the bark.

Step 3: Check for Doneness

After about 6 hours, start checking the internal temperature with a meat thermometer. You’re aiming for 195–203°F in the thickest part (avoid touching the bone). The pork should feel tender when probed, and the bone should wiggle freely. If it’s not there yet, continue roasting and checking every 30 minutes.

Step 4: Rest and Shred

Once the pork hits the right temp, tent it loosely with foil and let it rest for at least 45 minutes. This allows the juices to redistribute, ensuring every bite stays succulent. Use two forks or your hands (if you’re heat-resistant) to shred the meat, discarding any large fat pockets. Tip: Save the crispy bark bits and mix them into the shredded meat for texture.

Step 5: Serve and Savor

Pile the pork onto buns for sandwiches, stuff it into tacos, or serve it alongside coleslaw and pickles. If you’re feeling fancy, drizzle with barbecue sauce or a splash of the pan drippings (skim the fat first).

Tips and Tricks

Brine for Extra Juiciness: For next-level moisture, brine the pork overnight in a mix of 1/2 cup salt, 1/2 cup sugar, and 2 quarts water. Rinse and pat dry before seasoning.
Crispy Fat Hack: After shredding, spread the pork on a baking sheet and broil for 2–3 minutes for extra-crispy edges.
No Thermometer? No Problem: The pork is done when the bone pulls out cleanly and the meat shreds effortlessly.
Double the Rub: Make extra spice mix and store it in a jar for future pork emergencies (or popcorn seasoning).
Freeze Like a Pro: Portion leftovers into freezer bags with a bit of cooking liquid to prevent dryness. Reheat in a skillet with a splash of broth.

Recipe Variations

Carolina-Style: Toss the shredded pork with a vinegar-based sauce (apple cider vinegar, red pepper flakes, and a pinch of sugar).
Carnitas Twist: After shredding, crisp the pork in a skillet with lard or oil until golden-brown.
Asian-Inspired: Swap the rub for five-spice powder and soy sauce, then glaze with hoisin after roasting.
BBQ Sandwiches: Mix the pork with your favorite smoky barbecue sauce and pile high on buns.
Breakfast Hash: Sauté shredded pork with potatoes, onions, and peppers for a hearty morning meal.

Frequently Asked Questions

Q: Can I cook this in a slow cooker?
A: Absolutely! Sear the pork first for better flavor, then cook on low for 8–10 hours. You won’t get the same bark, but it’ll still be tender. For a compromise, transfer it to a baking sheet and broil for 5 minutes after shredding.

Q: Why is my pork butt tough?
A: It likely didn’t cook long enough. Pork butt needs time for the collagen to break down into gelatin. If it’s still tough, cover it and return it to the oven until it reaches at least 195°F.

Q: Do I have to spritz?
A: Nope, but it helps prevent the surface from drying out and adds tang. If you skip it, the bark might be harder—still delicious, though.

Summary

This bone-in pork butt recipe is a no-fuss, high-reward masterpiece. With a killer spice rub and patience, you’ll get melt-in-your-mouth meat perfect for everything from sandwiches to soups.