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Slow-Roasted Boston Butt

This Boston butt transforms into the most tender, fall-apart-with-a-fork meat when you give it time and a little seasoning. The marbled fat keeps everything moist, the long cook time means you can't really mess it up, and the result is pure comfort food that works for pulled pork sandwiches, tacos, grain bowls, or just eating straight off a plate.
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Prep Time 15 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 45 minutes
Servings: 10 people
Course: Main Dish
Cuisine: American
Calories: 380
Ingredients Equipment Method Notes

Ingredients
  

Main
  • 1 Boston butt pork shoulder 8 to 10 pounds, bone-in, skin on
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper freshly ground
  • 2 tablespoons paprika smoked or sweet
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon dry mustard powder
  • 1/2 teaspoon cayenne pepper
  • 1 tablespoon brown sugar
  • 1 cup water or apple juice for the pan

Equipment

  • Large roasting pan with lid or heavy foil
  • Meat thermometer (instant read preferred)
  • Sharp knife for trimming
  • Two forks for shredding
  • Paper towels
  • Measuring spoons
  • Small bowl for spice rub

Method
 

  1. Take the pork shoulder out of the refrigerator at least one hour before roasting to bring it to room temperature.
  2. Position your oven rack in the lower third and preheat the oven to 325 degrees Fahrenheit.
  3. Pat the pork shoulder dry with paper towels and place it skin-side up on a cutting board. Trim any excess skin or hard fat, but leave about a quarter-inch of the protective fat cap.
  4. Combine kosher salt, black pepper, paprika, garlic powder, onion powder, dry mustard powder, cayenne pepper, and brown sugar in a small bowl.
  5. Rub the entire spice mixture all over the pork shoulder, getting it into any crevices and covering both the meat and fat cap.
  6. Place the seasoned pork shoulder into your roasting pan skin-side up and pour one cup of water or apple juice into the bottom of the pan around the meat, not on top of it.
  7. Cover the roasting pan tightly with a lid or heavy foil and place it in the preheated 325-degree oven. Roast for 5 to 6 hours.
  8. After 4.5 hours, begin checking the internal temperature with a meat thermometer inserted into the thickest part of the meat, avoiding the bone. The meat is done when it reaches 190 to 205 degrees Fahrenheit.
  9. Once the internal temperature reaches 190 to 205 degrees, carefully remove the roasting pan from the oven. Let the meat rest for 15 to 20 minutes.
  10. Using two forks, pull the meat apart into bite-sized shreds, discarding any large pieces of bone or hard fat. Save the pan drippings and skim the fat from the top, then drizzle the flavorful liquid back over the shredded meat.

Notes

Save the pan drippings and skim the fat from the top, then drizzle the flavorful liquid back over the shredded meat for added moisture and taste. Store cooled shredded pork in airtight containers and refrigerate for up to 4 days or freeze for up to 3 months.