Boston Butt in Oven Recipe
Fall apart Boston butt in oven with dry rub recipe. How to cook pork butt at 250 degrees to shred. Pulled fork tender roast with dry rub and barbecue sauce.
Servings: 8
Equipment
- 1 aluminum pan or deep pan with at least 3" high sides
- 1 Bowl
Ingredients
- 4 lb. pork butt
Pork Butt Dry Rub
- 1/2 c brown sugar
- 2 tsp salt
- 1 tsp paprika
- 1 tsp pepper
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 c barbecue sauce optional
Instructions
- Mix together brown sugar, salt, paprika, black pepper, onion and garlic powder. Gently spread onto all sides of the pork roast and cover tightly with plastic wrap. Place onto a plate and refrigerate overnight.
- When ready to cook, remove from the refrigerator 30 minutes before baking and place into a baking dish. Tightly cover top of pan with foil.
- Preheat oven to 250 degrees F. Roast pork roast for 5-6 hours or until it reaches an internal temperature of 200 degrees so it will shred nicely. Remove from oven and let stand for about 10 minutes or cool enough to handle to shred with 2 forks.
- I like to leave shredded meat in pan with the juices in there, but use a baster to remove the excess or it will thin the sauce too much. Leaving about 1/2-3/4 of a cup of drippings is ideal.
- Then pour 1 cup (or more) of barbecue sauce in there with it. Use tongs to move around so all pieces are nicely coated and serve as sliders.
Nutrition
Serving: 2oz | Calories: 417kcal | Carbohydrates: 29g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 136mg | Sodium: 1101mg | Potassium: 886mg | Fiber: 1g | Sugar: 25g | Vitamin A: 205IU | Vitamin C: 0.3mg | Calcium: 58mg | Iron: 3mg