Go Back

Boston Butt Pork Roast (Oven Pulled Pork)

Boston butt pork roast is slow-roasted low and slow until it develops a dark, bark-like crust and pulls into juicy smoky shreds. This oven pulled pork method uses a spice-forward rub and an apple cider vinegar steam-braise for tender, slice-and-shred texture.
Print Recipe Pin Recipe
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
  

Boston butt pork roast
  • 6 lb bone-in pork butt (Boston butt) Boston butt with bone-in for best flavor and moisture.
  • 3 tbsp brown sugar
  • 2 tbsp smoked paprika
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 2 tsp cumin
  • 1 tsp cayenne
  • 1 tbsp salt
  • 1 tbsp black pepper
  • 0.5 cup apple cider vinegar For the pan moisture around the roast during roasting.
  • 1 BBQ sauce for serving Serve on the side or toss shredded meat with some of the sauce.

Equipment

  • 1 sheet pan
  • 1 Dutch oven

Method
 

Season and chill
  1. Mix brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper into a dry rub, then coat the pork butt thoroughly on all sides so every surface is covered.
  2. Cover the pork butt and refrigerate overnight if possible so the rub can adhere and season the meat.
Slow roast
  1. Preheat oven to 275°F.
  2. Place pork fat-side up in a roasting pan and pour apple cider vinegar around the bottom of the pan (not over the top of the fat) to create moisture during roasting.
  3. Cover tightly with foil and roast for 7–8 hours until the internal temperature reaches 195–205°F and the meat shreds easily.
Rest, shred, and serve
  1. Rest the pork uncovered for 30 minutes so juices redistribute and the bark-like crust stays intact.
  2. Shred the pork with two forks, discarding excess fat as you work.
  3. Toss the shredded pork with the pan juices, then serve with BBQ sauce on brioche buns.

Notes

For maximum bark-like crust, keep the foil tight during the 7–8 hour roast, then uncover only for the final 30-minute rest. Refrigerate leftovers up to 4 days; freeze pulled pork up to 3 months. For a lower-sodium option, use reduced-sodium salt or reduce the added salt by half while keeping the spice balance.