JoenDeb Recipes

Roast Pork Butt

16 servings


20 minutes

active time

10 hours

total time


1 tablespoon kosher salt

1 tablespoon light brown sugar

1 tablespoon paprika

1/2 to 1 tablespoon red pepper flakes

1 tablespoon ground cumin

1 tablespoon coarsely ground black pepper

One 6 1/2 to 8-pound bone-in pork butt (Boston butt)


In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.

Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it on a plate, and refrigerate overnight to let the flavors mingle.

Preheat the oven to 250°F (121°C). Place a wire rack in a roasting pan.

Place the pork butt, fat side up, on the rack. Insert meater digital probe. Roast the pork, uncovered, until the internal temperature reaches 190 to 195°F (88 to 91°C). By this point, the exterior should be crispy and dry. This is similar to what’s referred to as “bark” when smoking on a grill. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt.

Remove the roast from the oven and let it rest for 15 minutes. Shred or carve


Serving Size



305 kcal

Total Fat

13 g

Saturated Fat

5 g

Unsaturated Fat

7 g

Trans Fat

0.1 g


136 mg


588 mg

Total Carbohydrate

1 g

Dietary Fiber

0.2 g

Total Sugars

1 g


43 g

16 servings


20 minutes

active time

10 hours

total time
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