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Boston Butt Pork Roast (Oven Pulled Pork)

Boston butt pork roast that’s slow roasted at 275°F for 7–8 hours until it shreds into juicy, smoky pork. A dark, bark-like crust forms from a sweet-and-spice dry rub, and the finished meat falls apart easily at 195–205°F.
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Prep Time 20 minutes
Cook Time 8 hours
rest 30 minutes
Total Time 12 hours 10 minutes
Servings: 12 servings
Course: Main Dish
Cuisine: American
Calories: 550
Ingredients Equipment Method Notes

Ingredients
  

Boston butt pork roast
  • 6 lb bone-in pork butt (Boston butt) Use the bone-in Boston butt for best moisture and shred texture.
  • 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
  • 1.5 tsp apple cider vinegar Pour around the bottom of the roasting pan before covering.
  • 1 BBQ sauce for serving Serve on the side or toss lightly with warm pan juices.

Equipment

  • 1 Dutch oven
  • 1 sheet pan

Method
 

Make and season the pork
  1. Mix the brown sugar, smoked paprika, garlic powder, onion powder, cumin, cayenne, salt, and black pepper until evenly combined.
  2. Pat the pork butt dry, then coat it thoroughly with the dry rub on all sides.
  3. Cover and refrigerate overnight if possible so the rub adheres and deepens in flavor.
Slow roast
  1. Preheat the oven to 275°F.
  2. Place the pork fat-side up in a roasting pan and pour the apple cider vinegar around the bottom.
  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 and shred
  1. Rest uncovered for 30 minutes to let the juices redistribute.
  2. Shred with two forks, discarding excess fat as you pull the pork apart.
  3. Toss the shredded pork with the pan juices, then serve with BBQ sauce.

Notes

For the best bark-like dark crust, keep the foil tight for the full 7–8 hours and avoid lifting it early. Refrigerate leftovers in a sealed container for up to 4 days; reheat gently until hot. Freezing is yes—freeze shredded pork (without BBQ sauce) for up to 3 months. If you want a lower-sugar option, choose a BBQ sauce with no-sugar-added to reduce added sweetness while keeping the smoky flavor.