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This Slow-Roasted Boston Butt Pork Roast is fall-off-the-bone tender, and packed with juicy, delicious flavor. It’s the perfect main course for a special family meal, an elegant dinner party, or a holiday dinner.

Since discovering the power of slow-roasting decades ago, I’ve used the technique on everything from Brined Slow-Roasted Turkey to Steakhouse-Quality Prime Rib. But if there’s one cut of meat that truly showcases the magic of low-and-slow cooking, it’s Boston butt. This slow-roasting method transforms a tough, well-marbled cut into fork-tender perfection with deep, savory flavor.

Cooking a large piece of meat can feel intimidating, especially for beginner cooks who worry about overcooking it. But Slow-Roasted Boston Butt Pork Roast is practically foolproof. With just a few simple ingredients and the right roasting technique, you can achieve incredibly tender, flavorful results every time.

The process couldn’t be simpler. A generous rub of olive oil, kosher salt, freshly ground pepper, and garlic powder lays the foundation. Then, time and steady heat do the rest. The result? A beautifully browned crust and melt-in-your-mouth texture. I’ve refined this method over the years to ensure consistent, foolproof results. Whether served as a centerpiece or shredded into sandwiches, this roast delivers every time.

Why You’ll Love This Slow-Roasted Boston Butt Pork Roast Recipe

Foolproof and Simple – No complicated steps or special equipment needed. Just season, roast, and let time do the work.
Melt-in-Your-Mouth Tender – Slow roasting breaks down the marbling, creating incredibly juicy, fork-tender meat with deep flavor.
Versatile for Any Meal – Serve it as a show-stopping centerpiece, shred it for sandwiches, or use it in tacos, stews, and more.
Perfectly Seasoned Crust – A simple blend of olive oil, salt, pepper, and garlic powder enhances the natural richness of the pork.

Ingredients for Slow-Roasted Boston Butt Pork Roast

Boston Butt Pork Roast – A well-marbled cut from the shoulder, perfect for slow roasting to achieve tender, flavorful meat.

Olive Oil – Helps the seasoning adhere to the roast while promoting a beautifully browned crust.
Kosher Salt – Enhances the natural flavors of the pork and helps draw out moisture for better seasoning penetration.
Freshly Ground Black Pepper – Adds a subtle warmth and depth to the seasoning blend.
Garlic Powder – Provides a rich, savory flavor that complements the pork without overpowering it.

Boston Butt Explained: Where It Comes From and Why It’s So Good

The name “Boston butt“ can be a bit misleading, as this cut doesn’t come from the rear of the pig but rather the upper portion of the shoulder. The term dates back to colonial New England, where butchers would pack less desirable cuts of pork into barrels called “butts” for storage and transport. Over time, the name stuck, and the Boston area became known for this particular cut. Despite its humble origins, this well-marbled, flavor-packed roast has become a staple for slow cooking, whether roasted whole or transformed into tender, juicy pulled pork.

Mise en Place – Always the First Step

To successfully prepare this Slow-Roasted Boston Butt Pork Roast recipe, or any recipe for that matter, it’s important to have good organization. In cooking, this is known as “Mise en Place,” which means “everything in its place.” Before you begin cooking, take a moment to read and understand the entire recipe, gather your tools, and measure and prep all the ingredients. This helps streamline the cooking process and ensures you’re ready for each step with no surprises.

How to Make This Slow-Roasted Boston Butt Pork Roast

Preheat and Prep: Preheat your oven to 500°F. Let the pork roast sit at room temperature for 15 minutes before cooking to ensure even roasting.
Score the Fat Cap: Place the roast on a cutting board, fat cap side up. Using a sharp knife, carefully score the fat in a crosshatch pattern, making shallow cuts about ¼ inch deep and approximately 1 inch apart. This helps the fat render more evenly during cooking, allowing it to baste the meat and create a more flavorful crust.

Position the Fat Cap Up: Place the roast, fat cap side up, in a 15 x 10 roasting pan. As the fat slowly melts, it bastes the meat, keeping it moist and flavorful.
Season the Roast: Pat the pork butt dry with paper towels. Rub olive oil all over the surface of the roast. Then generously season with kosher salt, freshly ground black pepper, and garlic powder. Make sure to coat all sides evenly for the best flavor.

Start with High Heat: Roast the pork uncovered at 500°F for 15 minutes to develop a flavorful crust.
Slow Roast to Perfection: Reduce the oven temperature to 225°F. For a roast that can be sliced, cook for 45 minutes per pound (about 6 hours for an 8-pound roast) or until an instant-read thermometer inserted into the thickest part of the meat registers 170–180°F. For fork-tender pulled pork, cook for 60 minutes per pound (about 8 hours for an 8-pound roast) or until the internal temperature reaches 195–205°F, allowing the connective tissue to fully break down.

Rest Before Serving: Let the roast rest for at least 20 minutes before slicing or shredding. This allows the juices to be redistributed, ensuring every bite is tender and flavorful.
Serve and Enjoy: Slice or shred the pork and serve as a main dish, in sandwiches, tacos, or any favorite recipe.

Pulled pork from slow-roasted Boston Butt pork roast.

How to Store Boston Butt Roast

Proper storage keeps your roast fresh and flavorful for future meals. Here’s how to store it safely in both the refrigerator and freezer:

Refrigerator Storage

Cooling First: Allow the pork to cool to room temperature before storing, but don’t leave it out for more than two hours.
Airtight Containers: Store sliced or shredded pork in an airtight container or wrap tightly in foil to prevent it from drying out.
Shelf Life: Properly stored, the pork stays fresh in the refrigerator for 3 to 4 days.
Reheating: Warm leftovers gently in a covered skillet over low heat, in the oven at 300°F, or in the microwave with a splash of broth to keep it moist.

Freezer Storage

Portioning for Convenience: Divide the pork into meal-sized portions before freezing to make thawing easier.
Wrapping for Freshness: Wrap the pork in plastic wrap, then place it in a heavy-duty freezer bag or airtight container to prevent freezer burn.
Labeling: Mark the container with the date so you know when it was frozen.
Freezer Life: Pulled or sliced pork stays fresh in the freezer for up to 3 months.
Thawing: For best results, thaw in the refrigerator overnight. If in a hurry, use the defrost setting on your microwave or place the sealed bag in cold water, changing the water every 30 minutes.