roast pork butt recipe
The Best roast pork butt recipe
My kids love it too, especially when we make it with a simple glaze or just seasoned just right. It’s a meal that holds up well, too—leftovers taste just as good the next day, and it’s easy to reheat without drying out. Plus, pork butt is a leaner cut when cooked properly, so it’s a healthier choice than you might think. It’s not just a comfort food; it’s a staple that works for everyday meals or special occasions, and the way it melts into the dish makes it feel like a little extra effort worth it. No one ever complains about the taste, and that’s what matters most.
Classic Roast Pork Butt with Crispy Skin
A tender, fall-apart roast pork butt slow-cooked to perfection with a sticky, caramelized glaze. Ideal for sandwiches, tacos, or shredded for tacos.
🥘Ingredients
- 1 (6–8 lb) bone-in pork shoulder
- 2 tbsp olive oil
- 2 tbsp kosher salt
- 2 tbsp black pepper
- 4 cloves garlic, minced
- 1 tbsp smoked paprika
- 1 tbsp onion powder
- ½ cup brown sugar
- ¼ cup apple cider vinegar
- 2 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tsp ground cumin
- 1 cup beef broth
👨🍳Directions
-
1
Preheat oven to 325°F. Pat the pork shoulder dry with paper towels and rub with olive oil, salt, pepper, garlic, smoked paprika, and onion powder. Let sit at room temperature for 30 minutes. -
2
Place the pork in a roasting pan, fat-side up. Pour the beef broth into the pan to create steam, which helps keep the meat moist. -
3
Roast uncovered for 2–2.5 hours, or until the internal temperature reaches 195°F (use a meat thermometer). Remove the pork and let it rest for 15 minutes. -
4
Mix the brown sugar, vinegar, Dijon mustard, Worcestershire sauce, and cumin in a bowl. Pour the glaze into the roasting pan and return it to the oven for 30–45 minutes. Stir occasionally to coat the pork. -
5
After glazing, return the pork to the oven for another 15–20 minutes until the glaze is thick and caramelized. Shred the meat with two forks and serve.
🔧Equipment
- Roasting pan
- Measuring cups
- Mixing bowl
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Classic Roast Pork Butt with Crispy Skin Works
❓ Frequently Asked Questions About Roast Pork Butt with Crispy Skin
How do I know when the pork butt is fully cooked?
Use a meat thermometer to check the internal temperature. The pork butt is done when it reaches 195°F (90°C) in the thickest part of the meat, ensuring it falls apart easily when tenderized. You’ll also notice the fat cap will render and the meat will pull away from the bone cleanly.
Can I use a slow cooker instead of an oven for this recipe?
Yes, you can adapt this recipe for a slow cooker. Cook the pork butt on low for 8–10 hours or high for 5–6 hours until it reaches 195°F (90°C) internally. Stir occasionally to distribute the juices and prevent sticking.
What if my pork butt isn’t falling apart after cooking?
If the meat isn’t tender enough, let it rest for 15–20 minutes after removing it from the oven or slow cooker. Then, slice against the grain and gently press the edges to break down any remaining connective tissue. For extra tenderness, wrap the meat in foil and reheat for 10 minutes before serving.
How should I prepare the pork butt before cooking?
Pat the pork butt dry with paper towels and season generously with salt and pepper. For added flavor, rub it with 1 tablespoon of olive oil, 1 teaspoon of garlic powder, and 1 teaspoon of smoked paprika before cooking. This helps the seasoning stick and adds depth.
Can I make this recipe ahead of time and reheat it?
Absolutely! Cook the pork butt as directed, then let it cool before slicing. Store slices in an airtight container in the fridge for up to 3 days. To reheat, warm the slices in a 350°F (175°C) oven for 10–15 minutes or microwave for 1–2 minutes, covering loosely with a damp paper towel to retain moisture.
