Simple, Mouthwatering Oven Baked Pork Butt
This delicious, juicy pork butt falls off the bone and rivals any pork butt made in a smoker, but with just a fraction of the effort! The oven does all the work, all you have to do is put the spice rub on and let it cook to perfection!
The spice rub consist of spices you most likely already have on your spice rack, no need to go out and purchase any “barbecue” rub or special seasonings for this pork butt. It packs enough flavor I will often eat this without barbecue sauce as well.
Kids reviews of Oven Baked Pork Butt
7 year old- Give me all the seconds!
5 year old- Super yummy!
3 year old- One thousand Thumbs UP!
Why You’ll Love Oven Baked Pork Butt
You get 95+% of the taste of pork butt from a smoker with 5% of the effort! It seems like a great tradeoff to me, as a busy father I don’t always have the time of constantly checking a smoker for 12 hours to ensure I make the perfect pork butt.
This recipe allows you to put seasonings on the pork butt (no brining necessary) and “set it and forget it”. Check it in 11-12 hours and you will have made the most delicious, fall apart juicy pork butt. Your family and friends will be amazed it wasn’t made in a smoker!
Oven baked pulled pork is perfect for:
I’ve ate this plain as well as with sweet honey barbecue sauce, spicy barbecue sauce, and many others! It goes great on a sandwich as well as by itself!
This pairs excellent with healthier sides such as oven baked home fries & honey glazed cinnamon carrots! This taste delicious with all of the traditional BBQ sides such as baked beans, coleslaw, potato salad, mac & cheese, collared greens, and fried okra.
Recipe Ingredients
These ingredients can be modified based on your preferences and level of spiciness you desire from these home fries. Here is what you will need to make these oven baked home fries.
See recipe card below for complete list of ingredients and quantities.
What temperature should I roast Pork Butts to for the juiciest pork?
We are used to cooking pork to an internal temperature of 165F. The ideal temperature for a pork butt is 205F. The reason for this is to ensure the collagen (connective tissues) break down completely, which will result in juicy, tender fall off the bone pork.
You can pull the pork out of the oven when it reaches 190F to 195F. This is due to the internal temperature raising another 10F after it has been removed from the oven. Don’t pull the pork before this though. This may result in meat that is not as tender and will not pull apart properly.
I make sure this does not happen by using a meat thermometer around 10.5-11 hrs of cook time for a 8-9 lb pork butt, as total time will vary depending on the weight of your pork butt. I have found that a 4 lb pork butt will usually take around 8-9 hours of total cook time. So make sure to vary cook time on the weight of your pork butt.
The Directions:
These oven roasted carrots need to be prepped. If needed, cut off the tops. No need to peel, you can just wash them well and use a vegetable brush to get any rough spots off.
Step 1: Mix all seasonings together in a small bowl.
Step 2: Coat all sides of the pork butt with seasoning mix.
Step 3: Optional (highly recommended!), wrap in saran wrap or just leave uncovered overnight and refrigerate to allow absorption of the seasonings into the pork butt.
Step 4: Preheat oven to 250F.
Step 5: Roast the pork, fatty side up, in the 250F oven for 11-12 hours for an 8-9 lb pork butt. I usually check it around 11 hours and if it’s internal temperature is 190-195 at the thickest part, take it out, it’s done! It’ll naturally rise another 10 degrees once out of the oven.
Step 6: Let rest for at least 30 minutes to allow the juices to redistribute and ensure you get the juiciest, most tender pork butt possible.
Step 7: Use 2 forks to shred the pork. Serve with your favorite BBQ sauce or by itself. You won’t need sauce for this juicy pork, and it goes great with any side dish!
Tips for Delicious Oven Baked Pork Butt:
Recipe FAQS:
There are various factors affecting cook time such as oven temperature, weight of pork butt, bone-in vs bone-out pork butt, some ovens cook faster than others, etc. A good guideline is 1.5 hours per pound at 250F oven temperature, but always use a meat thermometer to check the internal temperature of the pork!
No, in fact it’s better not too. For the fat cap to caramelize and get a crispy and flavorful exterior, it is best to not cover with foil or any other method of covering.
You will want to let it sit for at least 15 minutes, allowing the juices to redistribute within the meat which makes the pork butt more flavorful and juicier.
It depends on what you are looking for. A less spicy, traditional BBQ flavor usually consists of Cumin, Paprika, Chili Powder, Salt, Pepper, Garlic Powder, Onion Powder.
If you want a spicier version, add red cayenne pepper & additional chili powder or spice blends like jerk or cajun seasoning. You could also add a spicy bbq sauce or hot sauce at the end to give it some kick.
To get the sweet flavor in BBQ, add ingredients like brown sugar, molasses, and/or honey.
Traditional BBQ sides include baked beans, coleslaw, potato salad, mac & cheese, collared greens, and fried okra.
I love adding healthier sides like oven baked home fries and honey glazed carrots.
Yes, same cut of meat. Boston Butt was a nickname given to this cut of pork shoulder that dates back to colonial New England. Butchers would store and transport this lesser-prized cut of pork in barrels called “butts”. This shoulder cut became a New England specialty, hence the name “Boston Butt”.
More Pork Recipes to Try
More to come! You can add to scrambled eggs, as a topping for pizza, in burritos or tacos, etc. There are so many delicious ways to enjoy Pork Butt, let me know what you come up with!
Delicious, Juicy Oven Baked Pork Butt
Equipment
- 1 Large Baking Pan or disposable aluminum tray
- 1 Mixing Bowl for dry rub ingredients
- 1 Rack or Baking Sheet To help separate pork from melted fat
- 1 Full Sized Oven
Ingredients
- 4-6 lbs Bone in Pork Butt Bone-in will take slightly longer to cook than boneless
Spice & Dry Rub Ingredients
- 1 tbsp Chili Powder
- 1 tbsp Cumin
- 1 tbsp Garlic Powder
- 1 tbsp Onion Powder
- 1 tbsp Paprika
- 1 tbsp Salt
- 1 tbsp Black Pepper
Instructions
- Preheat oven at 250F (bake, not convection)
- Mix all dry ingredients into a bowl
- Coat pork heavily with dry rub ingredients
- Put Pork FAT SIDE UP on a large broiler rack or disposable aluminum pan (If you can, elevate pork so it doesn't soak in its fat drainage. End result will be slightly better).
- Cook for 8-10 hours at 250F until internal temperature reaches 200F. (Cooking time varies on your oven, how much pork weighs, and if bone-in or boneless)
- Remove from the oven and let rest for 15-30 minutes. This will "relax" the meat, allowing the juices to redistribute evenly, resulting in a juicier, more flavorful piece of meat.
Notes
Nutrition:
Serving: 196g | Calories: 127.4 calories | Protein: 1.6g | Carbohydrates: 21.5g | Total Fat: 4.5g | Saturated Fat: 0.6g | Sodium: 106.7mg | Fiber: 5.9g | Sugar: 11.4g