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Boston Butt Pork Roast

Boston butt pork roast is slow roasted at low heat until the bone-in pork butt develops a dark, bark-like crust and pulls into juicy, smoky shreds. Oven pulled pork from this method delivers tender shreds at about 195–205°F with a fast 30-minute rest for better texture.
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Prep Time 20 minutes
Cook Time 8 hours
rest 30 minutes
Total Time 8 hours 50 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 650
Ingredients Equipment Method Notes

Ingredients
  

Pork roast
  • 6 lb bone-in pork butt (Boston butt) Target 5–7 lb for best bark and shredding.
Dry rub
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cumin
  • 1 tsp cayenne Adjust to taste for heat level.
  • 1 tbsp salt
  • 1 tbsp black pepper
Roasting liquid & serving
  • 0.5 cup apple cider vinegar Added to the pan to keep the roast moist during the long cook.
  • 1 BBQ sauce for serving Serve on the side so everyone can control sauce amount.

Equipment

  • 1 sheet pan

Method
 

Prep the pork and rub
  1. Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper into an even dry rub. Coat the pork butt thoroughly on all sides so the surface looks evenly dusted, then cover and refrigerate overnight if possible.
Slow roast
  1. Preheat the oven to 275°F. Place the pork fat-side up in a roasting pan and pour apple cider vinegar around the bottom to create steaming moisture.
Cook to shredding
  1. Cover tightly with foil and roast for 7–8 hours, until the internal temperature reaches 195–205°F and the meat shreds easily. Keep the foil sealed so the roast stays humid while the crust darkens.
Rest and shred
  1. Rest the roast uncovered for 30 minutes so the juices redistribute and the bark sets. Shred with two forks, discarding excess fat as you pull the meat into smoky shreds.
Finish and serve
  1. Toss the shredded pork with pan juices until glossy and evenly coated. Serve hot with BBQ sauce on brioche buns for a juicy, crusty bite.

Notes

Pro tip: pull the pork when it’s 195–205°F—if it’s much lower, shreds can tear; much higher can make it dry. Refrigerate leftovers in a sealed container for up to 4 days; freeze pulled pork (without buns) for up to 3 months, then reheat until steaming. For a lower-sugar option, choose a BBQ sauce labeled no/low sugar or use a vinegar-based sauce to keep the flavor without added sweetness.