Best 4 Roasted Pork Butt Recipes

Roasted pork butt, often also referred to pork shoulder or Boston butt, is a flavorful and versatile cut of meat that's perfect for slow cooking. With its rich marbling and forgiving nature, it becomes incredibly tender and juicy when roasted. Whether you prefer a classic pulled pork sandwich, tender carnitas tacos, or an elegant holiday roast, this article will guide you through selecting the right cut of pork butt, preparing it, choosing the perfect seasonings and cooking method, and ensuring that it reaches its full potential. Let's dive into the world of roasted pork butt and discover how to create a masterpiece that will delight your taste buds and leave your guests craving more!

Here are our top 4 tried and tested recipes!

ROASTED PORK BUTT

Roasted Pork Butt image

Provided by Food Network

Categories main-dish

Yield about 3 pounds of meat

Number Of Ingredients 5

Ingredients

1 (5-pound) pork shoulder, bone-in, untrimmed and not tied
Salt
Freshly ground black pepper
1 cup Creole seasoning
1/2 cup olive oil

Steps:

Preheat the oven to 400 degrees F. Season all sides of the pork with salt and pepper. Combine the Creole seasoning and olive oil in a small bowl to make a paste. Rub the paste all over the pork. Place the pork, fat side up on a rack in a roasting pan. Roast the pork for 30 minutes. Reduce the heat to 250 degrees F and continue to cook for 6 1/2 hours. Remove from the oven and cool completely. Remove the meat from the pan and using two forks, shred all of the meat.

SLOW-ROASTED PORK BUTT

Slow-Roasted Pork Butt image

Provided by Kardea Brown

Categories main-dish

Time 6h30m

Yield 8 to 10 servings

Number Of Ingredients 10

Ingredients

One 4-to-6 pound bone-in pork butt
2 tablespoons light brown sugar
1 tablespoon ground ginger
1 tablespoon paprika
1 tablespoon freshly cracked black pepper
1 tablespoon kosher salt
6 cloves of garlic, minced
One 12-ounce can of your favorite beer
1/2 cup orange juice
8 to 10 brioche buns

Steps:

Preheat the oven to 275 degrees F.
Place the pork shoulder on a cutting board or baking sheet. Whisk together the brown sugar, ginger, paprika, black pepper, salt and garlic in a small bowl. Rub the spice mixture all over the pork butt.
Pour the beer and orange juice into a large Dutch oven and add the pork. Cook, uncovered, basting with any juices that accumulate in the pan, until the pork reaches an internal temperature of 200 degrees F and shreds easily, 6 to 7 hours. Let the pork rest for 10 to 15 minutes, then shred. Serve on brioche buns.

ROASTED PORK BUTT ALA EMERIL

Roasted Pork Butt Ala Emeril image

This is my favorite way to roast pork. The simple seasonings and slow roasting deliver a delicious shredded pork to eat on a bun, in a burrito or straight outta the pan! This is from Emeril Lagasse.

Provided by Messie Chef

Categories Pork

Time 7h5m

Yield 3 pounds of meat

Number Of Ingredients 5

Ingredients

5 lbs pork shoulder, bone-in, untrimmed
salt
fresh ground black pepper
1 cup creole seasoning
1/2 cup olive oil

Steps:

Preheat oven to 400 degrees F.
Season all sides of the pork with salt and pepper.
Combine the Creole seasoning and olive oil in a small bowl to make a paste.
Rub the paste all over the pork.
Place the pork, fat side up on a rack in a roasting pan.
Roast the pork for 30 minutes.
Reduce the heat to 250 degrees F and continue to cook for 6 -1/2 hours.
Remove from the oven and cool completely.
Shred all of the meat using 2 forks.

OVEN SLOW ROASTED PORK BUTT

Oven Slow Roasted Pork Butt image

New Year's Day here in the south means PORK! And it needs to be truely melt in your mouth pork! It was nasty outside so we didn't want to try using a smoker, but wanted smoky delicious pork. Don't be afraid of the amount of smoky paprika in the rub! It really works! I had the roast in the refrigerator about 16 hours before...

Provided by Diana Perry

Categories Pork

Time 9h10m

Number Of Ingredients 10

Ingredients

10-12 lb pork butt/shoulder
2-1/2 Tbsp sea salt''
3 Tbsp garlic powder
5 Tbsp dark brown sugar
2 Tbsp ground mustard
3/4 c smoked paprika
1 Tbsp mrs. dash onion & herb seasoning
1 large onion, thickly sliced
2-3 large stalks celery
18 oz your favorite barbecue sauce

Steps:

1. Combine all your spices, set aside. Trim excess fat from the pork leaving a nice layer on the top of the roast for self basting while in the oven.
2. Rub your spice blend all over the roast; cover with saran wrap and refrigerate overnight, or at least 12 hours.
3. Slice onion into thick slices and put in the bottom of your pan, along with stalks (including leaves) of celery.
4. Place in preheated 325 degree oven and cover roaster with lid, or with aluminum foil.
5. Roast for 8 to 9 hours. Check for doneness with meat thermometer. When pork reached 200 degrees I basted with barbecue sauce and returned to oven without lid for about 30 more minutes (or until you have a nice browned finish on the roast.)
6. You can serve slices at this point, or shred the pork to get pulled pork. Add sauce of your choice and enjoy in slices or on buns.

Tips:

Choose a pork butt that is at least 8 pounds, as smaller cuts will cook too quickly and dry out.
Score the pork butt all over with a sharp knife to help the seasoning penetrate.
Use a dry rub made with a variety of spices, herbs, and salt to flavor the pork butt.
Roast the pork butt in a slow cooker or oven at a low temperature for several hours, or until the internal temperature reaches 200 degrees Fahrenheit.
Let the pork butt rest for at least 30 minutes before slicing and serving.
Serve the pork butt with roasted vegetables, mashed potatoes, or your favorite sides.

Conclusion:

Roasted pork butt is a delicious and versatile dish that can be enjoyed for dinner, lunch, or even breakfast. With its tender, flavorful meat and crispy skin, it's sure to be a hit with everyone at the table. So next time you're looking for an easy and satisfying meal, give roasted pork butt a try. You won't be disappointed.