pork butt recipe oven
The Best pork butt recipe oven
The thing I love most about pork butt isn’t just how it tastes, but how it makes everything else taste better. It’s the kind of dish that lets you play with sides—mashed potatoes, roasted veggies, or even just a fresh green salad—and it just holds its own. It’s the perfect recipe for game days, holidays, or just a lazy Sunday when you want something satisfying without the stress. Plus, the way it breaks down into shreds is almost magical—you can use it in wraps, tacos, or even just straight up with some barbecue sauce if you’re feeling spontaneous. It’s that kind of dish that feels like a little investment in flavor, and it pays off every time. My kids ask for it all the time, and honestly? I don’t blame them. It’s the kind of meal that feels like home.
Slow-Cooked Pork Butt with Honey-Glazed Sauce
A tender, fall-apart pork shoulder braised in a sweet and savory honey-glazed sauce. Perfect for a hearty family meal.
🥘Ingredients
- 3 lbs pork butt (bone-in)
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 2 tbsp smoked paprika
- ½ cup honey
- ¼ cup soy sauce
- 2 tbsp apple cider vinegar
- 2 tbsp brown sugar
- 1 tbsp Dijon mustard
- 1 tbsp garlic powder
- 1 tsp onion powder
👨🍳Directions
-
1
Preheat oven to 325°F. Rub the pork butt with olive oil, salt, pepper, and smoked paprika. -
2
Place the pork butt in a slow cooker, fat-side up. -
3
Mix honey, soy sauce, vinegar, brown sugar, mustard, garlic powder, and onion powder in a bowl. -
4
Pour the glaze over the pork and cook on low for 6–8 hours, or until the meat shreds easily. -
5
Transfer the pork to a cutting board and shred with forks. Return shredded meat to the slow cooker. -
6
Simmer the glaze for 10–15 minutes to thicken, then stir into the pork. -
7
Serve hot with roasted potatoes or a fresh green salad.
🔧Equipment
- Slow cooker
- Mixing bowl
- Knife and cutting board
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Slow-Cooked Pork Butt with Honey-Glazed Sauce Works
❓ Frequently Asked Questions About Slow-Cooked Pork Butt with Honey-Glazed Sauce
How long should I cook the pork butt in the oven?
Cook the pork butt to an internal temperature of 203°F to 205°F for tender, fall-apart meat. For a full-smoked, fall-off-the-bone texture, aim for 225°F to 230°F in a low-and-slow oven (about 6 to 8 hours total). If you’re using a smoker, keep the temperature steady at 225°F and monitor the probe until it reaches that range.
What’s the best way to keep the pork butt moist during cooking?
Wrapping the pork butt in butcher paper (not foil) after it reaches 195°F–203°F traps moisture and slows cooking slightly. If you prefer foil, wrap it only after the meat’s internal temp hits 200°F+, and add extra liquid (apple juice, beer, or broth) to the pan to prevent drying. Avoid overcrowding the pan—use a wire rack if possible to ensure even heat.
Can I use a slow cooker instead of an oven for this recipe?
Yes, but the results will differ. A slow cooker on LOW for 8–10 hours or CRAZY LOW for 12–14 hours can work, but the meat may be slightly tougher. For best results, use an oven or smoker. If you must slow cook, wrap the pork in foil and add a splash of liquid to keep it juicy.
What’s the difference between dry-rubbing and wet-rubbing the pork butt?
Dry-rubbing (like the recipe’s method) uses spices and seasonings applied directly to the meat’s surface. It caramelizes slightly during cooking, adding flavor and a crispy crust. Wet-rubbing involves mixing seasonings with oil or vinegar and brushing them on, which can make the meat stickier and less crispy. Dry rubs are preferred for a balanced, flavorful crust.
How do I know when the pork butt is done without a meat thermometer?
The pork butt is done when it’s falling off the bone and the meat is pinkish (not gray) when cut. The fat cap should be golden-brown and slightly crispy. If unsure, probe the thickest part—it should yield slightly when pressed. Overcooking is easier to avoid than undercooking, so trust the thermometer if you have one.
