A marinated pork shoulder or butt roast recipe that is slow-cooked and very tender. It tastes great on its own and can be used in a lot of different ways. One of my go-to dishes for casual crowd entertaining.
Pork butt also known as Boston butt or pork shoulder, is one of the most versatile and flavorful cuts of pork. When slow-cooked correctly, pork butt transforms into succulent, fall-apart pulled pork that makes incredible sandwiches tacos, soups, and more.
The best part? Pork butt is affordable and easy to cook, making it a budget-friendly star of many weeknight dinners This boneless pork butt recipe delivers juicy, tender meat infused with spices and smoky barbecue flavor I’ll walk you through exactly how to cook boneless pork butt so yours turns out perfect every time.
Why Choose Boneless Pork Butt?
Pork butt is an odd name for a pork roast that actually comes from the upper shoulder of the pig. It’s called “butt” because in early America, barrels of pork were transported to market. The highest quality cuts came from the upper shoulder area, so they were packed “butt” end first into the barrels for protection.
The terms “pork butt” and “pork shoulder” are often used interchangeably in recipes. Pork butt contains a good amount of fat running through it, which keeps the meat moist as it cooks low and slow.
Opting for a boneless pork butt simplifies prep You don’t have to worry about removing bones before shredding the cooked meat, Boneless roasts are also quicker to cook through
When shopping, look for a Boston butt or pork shoulder roast weighing 4-8 pounds. Make sure it’s labeled “boneless” for easiest cooking.
How to Cook Boneless Pork Butt Perfectly Every Time
Cooking boneless pork butt is simple, but there are a few techniques I’ve picked up over the years that take it from good to phenomenal:
1. Trim Excess Fat
Too much external fat can make the pork greasy. Before seasoning, use a sharp knife to trim off any thick chunks of fat. Leave about 1⁄4 inch of the fat cap intact for moisture.
2. Apply a Dry Rub
For maximum flavor, coat all sides of the pork with a dry rub. Feel free to use your favorite barbecue spice mix or make your own blend. Some tasty additions include:
- Brown sugar
- Smoked paprika
- Chili powder
- Garlic powder
- Onion powder
- Salt
- Pepper
Gently pat the rub onto the meat so it adheres. Let sit for 15-30 minutes before cooking.
3. Brown the Meat
Searing the pork butt adds deeper flavor. Heat 1 Tbsp vegetable oil in a skillet over medium-high heat. Add the pork and brown for 2-3 minutes per side. Don’t worry if the rub blackens in spots.
4. Cook Low and Slow
Low, slow cooking is the key to tender pulled pork. Place the browned pork in a crockpot or ovenproof Dutch oven. Add 1 cup chicken broth.
Cook at 300°F in the oven or on low in the crockpot for 7-8 hours. The internal temperature should reach 200-205°F when done.
5. Rest and Shred
Once cooked, let the pork rest for 30 minutes before shredding with two forks. This allows the juices to reabsorb for the most flavorful pulled pork.
Mix in your favorite barbecue sauce and pile the pork onto buns for unbeatable sandwiches.
An Easy Recipe for Delectable Pulled Pork
This straightforward boneless pork butt recipe outlines exactly how to nail tender, fall-apart pulled pork:
Ingredients
- 1 (4-5lb) boneless pork butt
- Dry Rub:
- 2 Tbsp brown sugar
- 1 Tbsp smoked paprika
- 2 tsp chili powder
- 1 tsp garlic powder
- 1 tsp onion powder
- 1⁄2 tsp each salt and pepper
- 1 cup chicken broth
- Barbecue sauce, for serving
- Burger buns or sandwich rolls
Instructions
- Trim excess fat from the pork butt. Combine dry rub ingredients and coat meat evenly. Let sit 15 minutes.
- Heat oil in skillet. Brown pork 2-3 min per side.
- Place pork in crockpot or Dutch oven. Add broth.
- Cook at 300°F for 7-8 hours until internal temperature reaches 200-205°F.
- Let rest 30 minutes before shredding with two forks.
- Mix in barbecue sauce and serve on buns.
The savory dry rub gives a flavor boost, while the low and slow cooking makes the pork incredibly tender. Barbecue sauce adds sticky sweetness to juicy forkfuls of shredded meat. Piled high on squishy burger buns, these pulled pork sandwiches are sure to satisfy any crowd. Leftovers make amazing tacos or pizza topping, too!
Cooking Tips for Best Results
Boneless pork butt is very forgiving, but following these tips guarantees moist, fall-apart meat:
- Don’t undersalt: Use at least 1⁄2 tsp salt in the dry rub. Pork needs enough salt to break down and become tender. Taste and add more if needed.
- Maintain temperature: If oven cooking, check periodically to ensure it stays around 300°F. Use an oven thermometer for accuracy.
- Cook to 205°F: Internal temp of 200-205°F = ideal pulled pork texture. Check in a few spots to be sure.
- Let meat rest: Giving it time to rest allows juices to redistribute for maximum juiciness. Don’t skip this step.
- Skim excess fat: For leaner pulled pork, skim off and discard excess fat from the cooking liquid.
- Shred across the grain: Use two forks to shred, cutting across the grain for tender strands of pork.
Frequently Asked Questions
Still have some questions about cooking up amazing boneless pork butt? Here are answers to some common queries:
How much uncooked pork butt per person?
For sandwiches, allow 1⁄2 pound uncooked weight per person. For a dinner main with sides, plan on 3⁄4 to 1 pound per guest.
What’s the benefit of searing pork butt before slow cooking?
Browning adds richer flavor through the Maillard reaction. The dry rub also adheres better to seared meat.
Should pork butt roast be cooked fat side up or down?
Cook fat side up to allow the melting fat cap to baste the meat from above.
Can you cook pork shoulder from frozen?
Yes, just add 1-2 hours to the cook time. Thaw in the fridge for 24-48 hours for best flavor absorption when seasoning.
How long does cooked pulled pork last in the fridge?
Store pulled pork in an airtight container for up to 5 days. Reheat gently before serving.
More Flavorful Variations to Try
Part of the fun of pulled pork is experimenting with different seasonings. Here are some easy ways to put a creative spin on boneless pork butt:
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Apple Cider Pulled Pork: Add 1 cup apple cider and 2 diced apples to pork before roasting.
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Pulled Pork Nachos: Top cooked pulled pork with cheese, beans, sautéed peppers and onions.
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Cuban Pulled Pork: Flavor pork with cumin, oregano, lime juice and chopped cilantro.
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Pulled Pork Pizza: Top pizza dough with shredded pork, barbecue sauce, red onion and cheese.
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Hawaiian Pulled Pork: Mix cooked pork with a blend of soy sauce, brown sugar, ginger and crushed pineapple.
Satisfying and Simple Meals with Pulled Pork
Beyond sandwiches, pulled pork makes an easy and delicious addition to:
- Burritos – with rice, beans, cheese, and salsa
- Enchiladas – with red or green enchilada sauce and cheese
- Tacos – with corn tortillas and fixings like avocado and onion
- Salads – on a bed of mixed greens or a Tex-Mex taco salad
- Baked potatoes – topped with barbecue pork and cheese
- Breakfast – in a scramble or breakfast taco with eggs
- Soup – add to bean, vegetable, or creamy tomato soup
Pulled pork freezes beautifully, so roast a big batch for quick meals all month long. Just thaw and gently reheat for weekday lunches, dinners, or potlucks on the fly.
Conclusion
That’s everything you need to know to make the juiciest, most fork-tender pulled pork at home. With its foolproof method, budget price, and versatility, boneless pork butt is a triple threat.
Use this guide for cook time, temperature, seasoning, and shredding tips to guarantee mouthwatering pulled pork every single time. Pair it with your favorite barbecue sauce and sides to please any crowd. Just be ready for the requests for seconds and for this recipe!
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For a Larger Pork Shoulder Roast
Still, a bigger pork roast starts out by roasting over high heat for a short time. It is then cooked low and slow for a longer time. Again, you want the meat to be falling apart tender. Every pork chop and oven is different, so use the time ranges below as a guide. Check it at the beginning of the cooking time, and if it needs more time to get tender, that’s fine. Once it begins to get tender check every 30 minutes until it is fully tender and falling apart.
More than a 6-pound roast needs more marinade ingredients. Add another half of the marinade ingredients to the mix. If you have a 10 pound or larger roast, you’ll want to double the marinade.
- For a 7-pound pork roast, heat the pan at 450°F for 20 minutes. Then lower the heat to 250°F and cook for another 7 to 8 1/2 hours, or until the meat registers 180°F in the middle.
- For an 8-pound pork roast, heat the pan at 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 7 1/2 to 8 1/2 hours, or until the internal temperature of the roast stands at 180°F.
- For a 9-pound pork roast, heat the oven to 450°F for 20 minutes. Then, lower the heat to 250°F and cook for another 8 to 10 hours, or until the meat registers 180°F in the middle.
- The heat should be at 450°F for 20 minutes for a 10-pound pork roast. Then it should be turned down to 250°F and cooked for 8 1/2 to 10 1/2 hours, or until the internal temperature of the roast reaches 180°F.
I think it’s great that you used anchovies in the marinade. They don’t give it a strong fishy taste, but rather a depth of flavor that won’t taste like anchovies. You can use 2 teaspoons of fish sauce, 3 teaspoons of minced capers, or even 2 teaspoons of soy sauce instead if you don’t have them or don’t want to.
Best Pork Shoulder Roast
My friend Chris and I were talking about great meals to serve guests. We talked about the usual suspects, like lasagna, chili, and tenderloins. Then he told me that his favorite dish to serve guests was a pork butt or shoulder. We talked about the best way to cook a pork shoulder roast, which is to let it cook slowly in the oven at a low temperature for a long time, until it falls apart.
