Slow-Roasted Pork Butt

Slow-Roasted Pork Butt

From The Spruce Eats


1 (4-pound) boneless pork butt

1 teaspoon kosher salt

1 teaspoon freshly ground black pepper

1 teaspoon garlic powder

1/2 teaspoon onion powder

1/2 teaspoon ground cumin

1/2 teaspoon dried leaf thyme


Preheat the oven to 450 F. Remove the netting from the pork and trim off some of the fat if needed.


In a small bowl, combine the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Rub the mixture all over the pork.


Heat a heavy skillet over high heat and sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Otherwise, transfer the pork to a roasting or baking pan.


Cover the pork with foil and place the skillet in the oven. Reduce the temperature to 325 F and roast for 3 hours.


Remove the foil and continue roasting for another hour, or until the roast is pull-apart tender and the inner temperature is around 165 to 180 F.


Shredded, pulled-apart pork butt on a tray lined with parchment paper and tongs

Let cool for a few minutes before shredding using 2 forks. 


To serve, mix with your favorite barbecue sauce, stack on hamburger buns, and enjoy!