Boston butt (also called pork butt) is a cut of pork that comes from the upper part of the pig’s shoulder, not the rear. It’s well-marbled with fat, which makes it perfect for slow cooking.
🥩 Why It’s Popular
- Great for pulled pork
- Ideal for smoking, slow roasting, or slow cooking
- Becomes very tender when cooked low and slow
- Usually sold bone-in or boneless
🍖 Classic Slow-Roasted Boston Butt (Pulled Pork)
Ingredients
- 4–8 lb Boston butt
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp salt
- 1 tsp black pepper
- ½ tsp cayenne (optional)
Instructions
1️⃣ Prep
Pat pork dry. Rub with olive oil.
2️⃣ Season
Mix spices and coat the entire roast generously.
3️⃣ Slow Roast
- Bake at 300°F (150°C)
- About 40–60 minutes per pound
- Cook until internal temp reaches 195–205°F (this is key for shredding)
4️⃣ Rest
Let rest 30 minutes before shredding.
5️⃣ Shred & Serve
Use two forks to pull apart. Add BBQ sauce if desired.
🔥 Other Cooking Methods
- Slow Cooker: 8–10 hrs on Low
- Smoker: 225°F until 195–205°F internal
- Instant Pot: 60–90 minutes (cut into chunks first)
💡 Pro Tips
- Don’t rush it — low and slow melts the connective tissue.
- Fat cap can be trimmed slightly but don’t remove all of it.
- Tastes even better the next day.
If you’d like, I can give you:
- A Carolina-style vinegar version
- A Mexican carnitas-style Boston butt
- Or a crispy oven “bark” method like BBQ joints use
