The Ultimate Guide to Perfect Pork Butt Roast

Are you ready to impress your friends and family with the most incredible, juicy, and tender pork butt roast? Look no further! In this article, we’ll guide you through the steps to create a mouthwatering pork roast without the need for any special outdoor equipment. All you need is your trusty oven and a roasting pan. So, let’s dive in and discover the secrets to making the best damn pork butt roast!

What Makes a Pork Butt Roast So Special?

Despite its name, a pork butt roast doesn’t actually come from a pig’s rear end. The butt roast is cut from the thicker part of the shoulder area, known for its rich marbling of fat. This makes it the perfect cut of meat for slow roasting. You might come across similar cuts labeled as pork shoulder, Boston butt, or picnic roast, all of which are popular choices for pulled pork recipes. For this recipe, we’ll focus on the boneless butt roast/shoulder butt roast, cooked in the traditional pork roast fashion.

Equipment and Ingredients

To make this succulent pork butt roast, you only need a roasting pan. This oven-safe pan collects the liquids from the meat while promoting even roasting on all sides. If you don’t have a roasting pan with a rack, don’t worry! You can use a large casserole or baking dish and improvise a makeshift rack using aluminum foil.

The ingredients for the rub are simple and likely already in your kitchen. You’ll need brown sugar (light or dark), paprika, onion powder, garlic powder, ground mustard powder, kosher salt, ground black pepper, and a touch of cayenne to add a little kick. Of course, the star of the show is the butt roast itself. For the best results, we recommend using a smaller-sized boneless roast, around 3-4 pounds.

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Prep and Seasoning

Before we dive into roasting, let’s prepare the roast. Many smaller pork butts come with a netting that holds the meat in a nice, compact shape. Gently cut away the netting and rinse the meat under cool water, being careful not to let it fall apart. Pat the roast dry with a paper towel.

If your roast has a fat cap, you can trim it with a sharp knife, but be sure to leave some fat intact to enhance the juiciness and flavor of the meat. Now, it’s time to apply the seasoning rub. Liberally coat the entire roast with the rub, ensuring it’s massaged into the meat. For an extra flavor boost, seal the seasoned roast in a zip-top bag and refrigerate it overnight.

Let’s Get Roasting!

Place the seasoned roast, fat cap side up, on the roasting rack in your preheated oven at 350°F. Cooking times may vary based on the size and weight of the roast, but for a 3-4 pound roast, you’ll be looking at around 3-4 hours. The key is to monitor the internal temperature of the roast. We want it to reach 185°F. At this temperature, the fat and connective tissues break down, resulting in a tender and succulent roast.

Rest and Serve

Once the roast reaches 185°F, it’s time to remove it from the oven, but hold your horses! Allow the pork to rest for at least 15 minutes before slicing. This resting period ensures the natural juices redistribute throughout the meat, resulting in optimum flavor and tenderness.

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Now it’s time to slice and serve your masterpiece. Aim for slices around ¼” thick, but don’t worry if some edges shred a bit. The outside of the roast will have a beautiful bark while the inside remains tender and juicy. For additional flavor, collect the pan drippings and pour them over the slices. You can also add your favorite BBQ sauce on the side or slather it directly onto the meat.

Perfect Pairings

A roasted pork butt roast goes well with a variety of side dishes. Macaroni and cheese, coleslaw, and cornbread are all traditional Southern BBQ favorites that complement the flavors perfectly. Feel free to get creative and experiment with your favorite sides to create a memorable meal.


To address some common questions:

  • Q: Does the pork need to be seared first?

    • A: No, roasting at 350°F will create a delicious bark on the outside of the roast.
  • Q: Can the pork roast be marinated?

    • A: For extra flavor, you can season the roast and marinate it in a large zip-top bag overnight in the refrigerator.
  • Q: Should the pork roast be covered?

    • A: No, we want the outside of the pork to develop a nice crust.
  • Q: Can this recipe be made in a slow cooker?

    • A: While a slow cooker is better for making pulled pork, you can refer to our Slow Cooker Pulled Pork recipe for complete instructions.
  • Q: Can barbecue sauce be added before roasting?

    • A: Barbecue sauce is best added after the pork has been sliced. Our dry rub provides all the seasoning needed before roasting.
  • Q: What’s the best way to reheat?

    • A: Reheat the pork slices in a shallow pan, covered, in the oven at a low temperature (250°F) for about 15 minutes. Adding a little water or broth will help keep the pork moist. Alternatively, you can reheat in the microwave, again adding some liquid to prevent drying.
  • Q: What’s the best way to enjoy leftovers?

    • A: Transform your leftover pork roast into delicious sandwiches. Use a hearty bun, add your favorite BBQ sauce, and any other desired toppings.
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For the complete recipe, please visit Rowdy Hog Smokin BBQ. Get ready to savor the best damn pork butt roast you’ve ever had!

Pork Butt Roast