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Tender, shredded Boston Butt (pork shoulder) served on a white plate with a side of sauce.

Boston Butt

Smiling woman with glasses and dark hair, professional portrait for Baked Bree website.Diane Goodman
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Prep Time 15 minutes
Cook Time 5 hours
Resting Time 15 minutes
Total Time 5 hours 30 minutes
Course main dish
Cuisine American
Servings 5
Calories 661 kcal

Ingredients
  

  • 1 tablespoon brown sugar
  • 1 1/4 teaspoons paprika
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/2 teaspoon black pepper
  • 1 teaspoon onion powder
  • 1 teaspoon dried oregano
  • 1 teaspoon ground cumin
  • 3/4 teaspoon chili powder
  • 1 4- to 5-pound Boston butt (pork shoulder)
  • 2 tablespoons olive oil

Instructions
 

  • Preheat your oven to 325F.
  • In a small bowl, combine the brown sugar, paprika, garlic powder, salt, black pepper, onion powder, oregano, cumin, and chili powder.
    Seasoned dry rub spice mix in a white bowl with paprika, garlic powder, onion powder, and others, ready for grilling or roasting meat.
  • Place the Boston butt on a roasting pan. Rub the olive oil all over the pork.
    Rubbing olive oil on a raw Boston butt pork roast.
  • Apply the spice mixture evenly on all sides of the pork, pressing gently to ensure it sticks.
    Applying the spice mixture to a Boston butt (pork shoulder) in a roasting pan.
  • Cover the pork with foil and put it into the preheated oven.
    Covering the Boston Butt with foil in a roasting pan.
  • Roast for approximately 4 to 5 hours, uncovering the foil during the final hour. Cook until the meat is tender and the internal temperature reaches 195F.
    Roasted Boston Butt in a white enamel roasting pan.
  • Remove the pork from the oven, cover it with foil, and let it rest for 15 minutes before slicing or shredding.
    Shredded Boston Butt with gravy on a white plate.

Nutrition

Calories: 661kcalCarbohydrates: 4gProtein: 85gFat: 32gSaturated Fat: 10gSodium: 998mgFiber: 1g
Keyword Boston Butt
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