This oven roasted pork butt is rich and flavorful, with a crispy exterior and tender, juicy meat inside. You’ll love how easy it is to make and how great your kitchen will smell!
Let’s be real, cooking pork butt is like giving your taste buds a hug. I love pairing it with some fresh sides and my favorite sauce—it’s such a cozy meal. Yum!
Key Ingredients & Substitutions
Pork Butt: A well-marbled cut of meat is key for tenderness. If you can’t find pork butt, a pork shoulder works well too. Both cuts have great flavor!
Olive Oil: This adds moisture and helps the spices stick. You can substitute with canola or vegetable oil if you prefer.
Spices: Garlic powder, onion powder, and smoked paprika are the stars of the rub. Feel free to experiment with your favorite spices. For a kick, add some cayenne pepper!
Apple Cider/Broth: This is optional but really helps keep the meat moist while roasting. You can use chicken or vegetable broth instead. Apple juice works too for a hint of sweetness.
How Do I Get a Crispy Skin on My Pork Butt?
Crispy skin is all about high heat and scoring! Here’s how to get that perfect crust:
- Start with a hot oven at 450°F (230°C) to create the initial crunch.
- Score the fat cap in a crosshatch pattern; this allows the fat to render and the seasonings to penetrate.
- For best results, do not cover the pork while it roasts. Letting air circulate helps that skin get crisp!
- Once the initial roasting is done, lower the heat to 300°F (150°C), but keep cooking it slowly until tender.
Patience is key. Let the pork rest once it’s done cooking. This allows juices to redistribute, making it juicy and delicious!
Oven Roasted Pork Butt
Ingredients You’ll Need:
- For the Pork:
- 4 to 5 pounds pork butt (also called pork shoulder), bone-in or boneless
- 2 tablespoons olive oil
- For the Spice Rub:
- 1 tablespoon sea salt
- 1 teaspoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon smoked paprika
- 1 teaspoon dried thyme
- 1 teaspoon dried rosemary, crushed
- 1 teaspoon dried oregano
- For Serving:
- Fresh rosemary sprigs (for garnish)
- Optional: 1/2 cup apple cider or broth (for roasting pan)
How Much Time Will You Need?
The total time for this delicious pork butt is about 4 to 4.5 hours. You’ll need around 30 minutes for prep and 3 to 4 hours for roasting, depending on the size of your pork butt. Resting time is an additional 20 minutes before slicing. This gives you time to relax while the oven does the hard work!
Step-by-Step Instructions:
1. Preheat the Oven:
First things first! Preheat your oven to 450°F (230°C). This high heat will help create that delicious crispy crust.
2. Score the Pork Butt:
Take a sharp knife and make shallow cuts in a crisscross pattern on the fat cap of the pork butt, about 1/4 inch deep. This step helps the flavor soak in and allows the fat to run off.
3. Rub the Pork:
Now, drizzle the pork with olive oil and rub it all over. Make sure to coat it really well for moisture and flavor!
4. Prepare the Spice Mix:
In a small bowl, combine the salt, pepper, garlic powder, onion powder, smoked paprika, thyme, rosemary, and oregano. Mix it thoroughly to get a nice blend of spices.
5. Season the Pork:
Generously rub the spice mixture all over the pork, making sure to get into those nice cuts you made earlier. The more, the better!
6. Get the Pork in the Pan:
Place your seasoned pork butt in a roasting pan, fat side up. If you choose to, pour 1/2 cup of apple cider or broth into the bottom of the pan to keep everything moist.
7. Roast for the First 30 Minutes:
Pop the pan into the oven and roast at 450°F for 30 minutes. This should give you a wonderfully crispy outer layer.
8. Lower the Temperature:
Reduce the oven temperature to 300°F (150°C) and roast for another 3 to 4 hours. You want the internal temperature to reach between 190 and 200°F (88-93°C). This is where the magic happens, turning tough meat into tender, juicy goodness!
9. Rest the Pork:
When the pork is done, take it out of the oven and let it rest for about 20 minutes. This step is important for keeping the juices in the meat!
10. Serve Up:
After resting, slice or shred the pork and garnish with fresh rosemary sprigs. Serve and enjoy your hearty meal!
This method creates a beautifully roasted pork butt with a crispy, flavorful crust and juicy, tender meat inside! Perfect for family dinners or special occasions!
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Can I Use a Different Cut of Meat?
Absolutely! If you can’t find pork butt, pork shoulder works just as well. Both cuts have great marbling that ensures tenderness when cooked slowly.
What Should I Do If I Don’t Have Smoked Paprika?
No worries! You can substitute regular paprika for a milder flavor. If you want a hint of smokiness, try adding a dash of chipotle powder or cumin.
How to Store Leftovers?
Store any leftover pork butt in an airtight container in the fridge for up to 3 days. To reheat, warm gently in the oven or microwave, adding a splash of broth or water to keep it moist.
Can I Cook This in a Slow Cooker Instead?
Yes! If you prefer a slow cooker, season the pork as directed and cook on low for 8 hours or until tender. You won’t get the crispy crust, but the meat will still be deliciously tender!
