Does pork butt need to be seared first?

No, you can skip the searing. Roasting uncovered at 350°F, along with the brown sugar in the rub, builds a nice dark crust on its own over the 3 to 4 hours. Searing first adds an extra step and a messy skillet without making much of a difference here.

Why is my pork roast tough?

Most of the time, it came out of the oven too early. Between about 145°F and 175°F, the connective tissue in a pork butt hasn't broken down yet, so the meat is cooked but chewy. Put it back in the oven and keep going until it reaches 185°F. It'll turn tender once it passes 180°F.

What if my roast goes past 185°F?

Don't worry, it's not ruined. Pork butt has enough fat to stay juicy at higher temperatures. Up to about 190°F, it'll still slice. Past that, it starts falling apart, so just shred it and serve it as pulled pork instead.

How do I make this for a crowd?

Roast two 3 lb roasts instead of one big one. Two smaller roasts can go on the same rack, a few inches apart, and they'll cook in about the same time as a single 3 lb roast. A 6 or 7 lb roast at 350°F takes much longer, and the outside tends to dry out before the center gets tender. Check each roast with the thermometer, since one may finish a little before the other.

Can I make this in a slow cooker?

You can cook a pork butt in the slow cooker, but it won't give you the same result. The slow cooker braises the meat in moisture, so you won't get a crust, and it gets too tender to slice neatly. That's why I use the slow cooker for shredding instead, like in my Slow Cooker Pulled Pork .

Best Damn Oven Roasted Pork Butt {Simple Rub, Tender Slices}

Name: Oven Roasted Pork Butt
Prep time: 10 min
Cook time: 3 h 20 min
Total time: 3 h 30 min
Cuisine: American
Ingredients: 3 to 4 lb boneless pork butt roast; 1 Tbsp brown sugar; 2 tsp kosher salt; 1 tsp onion powder; 1 tsp garlic powder; 1 tsp ground mustard; 1 tsp paprika; 1 tsp black pepper; ¼ tsp cayenne

Description

A boneless pork butt (Boston butt) roast with a simple brown sugar dry rub, roasted in the oven until it’s tender, juicy, and easy to slice. No smoker or searing needed, just a roasting pan and a meat thermometer.

Ingredients

3 to 4 lb boneless pork butt roast
1 Tbsp brown sugar
2 tsp kosher salt
1 tsp onion powder
1 tsp garlic powder
1 tsp ground mustard
1 tsp paprika
1 tsp black pepper
1/4 tsp cayenne

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Instructions

Prep the roast: Remove the netting if there is any. Trim any thick fat cap down to about ¼ inch, leaving a little on for juiciness. Pat the roast dry with paper towels.
Mix the rub: Combine all the rub ingredients in a small bowl and stir well.
Season the roast: Apply the rub all over the roast, massaging and pressing it into the meat.
Refrigerate overnight (optional): For more flavor, seal the seasoned roast in a large zip-top bag and refrigerate overnight.
Preheat the oven: Heat the oven to 350°F.
Roast fat side up: Place the roast on the rack of a roasting pan with the fat side up. Roast uncovered for about 3 to 4 hours, or roughly 1 hour per pound.
Check the temperature: Monitor closely with an instant-read thermometer, and remove the roast when the center reaches 185°F. The temperature matters more than the time.
Rest and slice: Let the roast rest in the pan for at least 15 minutes. Transfer it to a cutting board and slice about ¼ inch thick.

Notes

Cook to temperature: Pull the roast at 185°F for tender slices. Up to about 190°F it still slices. Higher than that, it starts to shred.
Roast size: A 3 to 4 lb boneless roast works best. For a crowd, roast two smaller roasts instead of one large one.
Overnight rub: Letting the seasoned roast sit overnight in the fridge adds deeper flavor, but it’s optional.
No roasting pan: Use a large baking dish with rolled-up foil ropes as a makeshift rack.
Holding: If dinner runs late, wrap the finished roast in foil and a couple of clean towels. It stays hot for about an hour.
BBQ sauce: Add it after slicing, not before roasting, so the sugar doesn’t burn.
Storage: Refrigerate leftovers in an airtight container for up to 3 to 4 days, or freeze for up to 2 to 3 months.
Reheating: Warm slices covered in a 250°F oven with a splash of water or broth for about 15 minutes, or in the microwave with a little liquid.

Prep Time: 10 min
Cook Time: 200 min
Category: Dinner
Method: Oven
Cuisine: American