The first and the last oven smoked pork butt roast recipe you’ll ever want… It’s sweet, savory, smokey, and super simple to make… And, it’s a crowd pleaser! What more could you want?
Oven Smoked Pork Butt Roast
This oven smoked pork butt emerges from roasting with a dark crusty glazed exterior that flavors the entire roast! Exterior fat melts into the meat, and what’s left crisps up for the perfect bite! It’s a fall apart tender roast that’s so good, I don’t ever have leftovers.
Oven smoked pork butt is not actually smoked itself, but the smokey flavor is there via my smoked paprika spice rub! This smoked spice rub is made with brown sugar smoked paprika, herbs and a touch of red pepper flakes. It’s delicious, and makes your whole house smell amazing!
Made with an 8-9 pound pork shoulder, this recipe feeds 14 people, depending on how you serve it. (For example, I made it last week for a nacho bar, and it served a lot more than 14 people!)
How to Make Oven Smoked Pork Butt Roast
It’s easier than you may think to make oven smoked pork butt! First you mix up the spice rub seasonings, and generously slather the mixture all over your pork butt roast…. On all sides!
Let your pork butt marinate in the fridge with this dry rub for a few days. Then you’ll oven sear it on high heat for 45 minutes, and lower the temp to 225 degrees F and roast slow and low for hours and hours!
There’s a little more to it, but not much! The process takes time, but is super easy… And your oven does most the work;)
Recipe Notes:
Buy a pork butt roast with the bone in and a nice fat cap. The bone and fat add flavor to the meat, and help keep it moist… Trust me, you won’t regret it!
Get this oven smoked pork butt roast going 4 days before you’ll need it… I know that takes a little planning, but it’s so worth it! Let your pork butt roast marinate for 3 days in the fridge for the most flavor.
I use a 2 gallon ziplock bag for marinating, but you can also just put it in a big bowl and cover it with plastic wrap.
Save about 1/2 a cup of the seasoning mix to recoat your pork butt roast after marinating and before roasting. This gives it extra flavor and texture to the exterior crust!
Let your finished roast rest for 20 minutes before slicing it, for best results.
Serve this delicious smoked pork shoulder with Moist Sourdough Cornbread, a fresh green salad or my favorite BBQ Baked Beans for a round meal!
Simple Ingredients
- 8-9 pound Pork Butt Roast with a nice fat cap!
- 1/2 cup dark brown sugar
- 3 tablespoons SMOKED paprika
- 2.5 tablespoons salt
- 1 tablespoon dry mustard powder
- 1 tablespoon red pepper flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
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Oven Smoked Pork Butt Roast
Ingredients
- 8-9 pound Pork Butt Roast with a nice fat cap!
- 1/2 cup dark brown sugar
- 3 tablespoons SMOKED paprika
- 2.5 tablespoons salt
- 1 tablespoon dry mustard powder
- 1 tablespoon red pepper flakes
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 2 teaspoons ground black pepper
Instructions
- Add seasonings to a small mixing bowl and stir till well combined.
- Remove 1/2 a cup of seasonings for later use.
- Generously season pork butt roast on all sides with seasonings left in bowl.
- Place seasoned pork butt into a Ziplock bag, or a large bowl covered with plastic wrap, and refrigerate for 3 days.
- Preheat your oven to 400 degrees F.
- Remove roast from fridge, season it again with the reserved 1/2 cup of seasoning mix.
- Place your marinated and seasoned roast onto a roasting rack in a large roasting pan.
- Roast uncovered at 400 degrees F for 45 minutes to oven sear the crust. This seals in moisture;)
- Lower oven temperature to 225 degrees F and slow roast uncovered to 195 – 200 degrees F internal temperature on an instant read thermometer. Cook this roast to temperature not by time. (It can take 12 more hours for an 9 pound roast but keep an eye on the internal temperature, because every oven and roast are different.)
- Remove from the oven to a cutting board and let it rest for 20 minutes.
- Slice against the grain… This roast has a crispy and flavorful crust and is fall apart tender, so slice thick, and enjoy!
Notes
Nutrition
About Juliea
Juliea Huffaker is the creator of Farmhouse Harvest, and dedicated to teaching from-scratch cooking, sourdough baking, gardening, and food preservation. With over 25 years of hands-on experience she has preserved hundreds of jars of produce, mastered the art of meats and sourdough baking, and nurtured a thriving organic garden. Her recipes and articles have been featured across the web. And she’s passionate about inspiring others to embrace a simpler, self-sufficient life style.
