To cook a Boston butt in the oven, the common and effective method is to roast it low and slow for tender, flavorful pork:
- Preheat the oven to a high temperature around 450°F initially.
- Prepare the pork butt by trimming excess fat if desired, then rub it with your choice of spice mix or simply salt and pepper.
- Place the pork butt fat side up on a roasting rack in a pan.
- Roast at 450°F for about 30 minutes to develop a crust.
- Without opening the oven, reduce the temperature to around 250-300°F and continue roasting for 7 to 9 hours depending on the size (roughly 40 minutes per pound).
- The pork should reach an internal temperature of about 195-205°F to be tender enough to shred.
- Remove from oven and let rest covered with foil for about 15-30 minutes.
- Shred with forks and serve.
This method produces tender, juicy pulled pork and a nice caramelized crust on the outside. Some recipes suggest adding a bit of liquid like chicken stock or water to the pan during roasting to keep moisture up but it’s optional. Wrapping the roast in foil for some of the cooking can also accelerate tenderness but changes the crust texture. Different recipes vary slightly on seasoning and temperature, but the "hot start, low and slow finish" with a long roasting time is a common and reliable technique for oven-cooked Boston butt.
Would a detailed recipe with seasoning suggestions be helpful?
