This hands-off oven-baked pork butt is perfect when you want something impressive without the effort. Simply season it, toss it in the oven, and let it slow-roast while you attend to other tasks. It’s great for feeding a crowd at gatherings, but I also make it on lazy weekends when I want leftovers for the week ahead.
No time to read the recipe? Pin it to read later ⤵️
Table of contents
Baked Pork Butt Roast
Create the most flavorful, juicy, and tender pork butt roast with just a few simple ingredients and steps. No special outdoor equipment is needed—just your oven and a roasting pan.
A pork butt roast, also known as Boston butt, comes from the upper part of the pig’s shoulder. It’s perfect for slow roasting, braising, or smoking because its rich connective tissue and marbled fat break down beautifully during long, slow cooking, resulting in melt-in-your-mouth tenderness.
What You Need
- Boneless pork butt roast
- Brown sugar
- Kosher salt
- Onion powder
- Garlic powder
- Ground mustard
- Paprika
- Black pepper
- Cayenne
How to Roast Pork Butt
Step 1: Prep and Season
In a small bowl, mix brown sugar, kosher salt, onion powder, garlic powder, ground mustard, paprika, black pepper, and cayenne. Trim excess fat, leaving a thin layer (less than 1/4 inch) on the fat cap.
Rub the seasoning mixture all over the pork butt, massaging it into the meat. Cover and refrigerate for at least an hour up to 12 hours.
Step 2: Cook
Set your oven to 350°F (175°C). Place the pork butt, fat side up, on a wire rack in a roasting pan. Cook in the preheated oven for approximately 3-4 hours until a probe meat thermometer inserted into the center of the meat reads 185°F (85°C).
Step 3: Rest and Serve
Remove the roasting pan from the oven, wrap it in foil, and let the pork butt rest for at least 10-20 minutes before slicing.
Fat Side Down or Up?
You should cook your pork butt side up; this allows the pork to baste itself. If you like a crusty top, flip it over halfway through the cooking time.
How to Store Leftovers and Reheat
Any leftover pork can be stored in an airtight container in the refrigerator for up to 3 or 4 days. If you want to freeze it, let the pork cool completely, then transfer it to a freezer-safe container or zip-top bag. It can be frozen for 2-3 months.
Reheating Instructions:
- Thawing: When ready to reheat, let the frozen pork thaw overnight in the refrigerator.
- Microwave: Place the portion you want to reheat in a microwave-safe dish. Heat in short intervals (1-2 minutes) to avoid overcooking.
- Slow Cooker: For a larger batch, use a slow cooker on low heat for 2-3 hours, or until the dish is fully warmed.
📌 Did you try this recipe?
Have you made this delicious recipe and loved it?
I would love it if you took a minute to leave a star rating and review. It is also helpful if you made any substitutions or changes to the recipe to share that; thank you!
📌 Please also pin the image below, then you can find the recipe for the next time you want to cook.
What to Serve With Pork Butt
Here are some of my favorite sides to serve with pork butt;
Mashed Potato Casserole
Oven-Baked Sweet Potatoes
Grilled Cornbread
Grilled Broccoli
Oven Roasted Pork Butt
Ingredients
- 3 –4lb. boneless pork butt roast
- 1 tbs brown sugar
- 2 tsp kosher salt
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp ground mustard
- 1 tsp paprika
- 1 tsp black pepper
- ¼ tsp cayenne
Instructions
- In a small bowl, mix together brown sugar, kosher salt, onion powder, garlic powder, ground mustard, paprika, black pepper, and cayenne.
- Remove any netting from the pork butt roast and trim excess fat, leaving a thin layer (less than 1/4 inch) on the fat cap.
- Rub the seasoning mixture all over the pork butt, massaging it into the meat.
- Place the seasoned pork in a sealed zip-top bag and refrigerate overnight.
- Preheat oven: Set your oven to 350°F (175°C).
- Place the marinated pork butt, fat side up, on a wire rack in a roasting pan. Roast in the preheated oven for approximately 3-4 hours, or until an instant-read meat thermometer inserted into the center of the meat reads 185°F (85°C).
- Remove the roasting pan from the oven and let the pork butt rest for at least 15 minutes before slicing.
Smoke On!
Charlie
Author: Charlie Reeves
Hi, I’m Charlie, I have been meat-smoking and grilling for the past 15 years. I have an array of different smokers, thermometers, and have a love for finding the right wood and charcoal combo My favourite recipes are my EXTRA CRISPY smoked pork belly, juicy pulled pork, smoked brisket, duck poppers, and ANY SEAFOOD I grill).
I loves sharing his tips with beginners, helping them navigate the world of smoking. I find it’s not just about cooking; it’s a quest for that perfect smoky flavor.
You will usually find me playing with the kids, perfecting my brisket bark, or sipping beers with boys around the fire. Can’t wait to share all my delicious smoking and grilling recipes with you!
You can read more about me on our About Us page.
Hungry For More?
Hey! Looks like a great recipe. Question… in Step 2, you say to “Place the pork butt, fat side up, on a wire rack in a roasting pan.” But, then in the next photo, it shows the (cooked) meat sitting in foil. The foil appears that it was in used in the roasting process b/c it looks dark and crinkly like it came out of the oven? You didn’t mention foil when you stated to place meat on the rack and in the pan so I wanted to check on this.
I just bought a pork butt at the store and I intend to use this recipe this week. Thanks!
Thanks so much—and great catch! I don’t use foil during the roasting process, but I do wrap the pork butt in foil when it’s resting to help keep it juicy and tender. I’ll update the recipe to make that clearer. Hope you enjoy cooking it this week—let me know how it turns out!