Oven Roasted Pork Butt: A Step-by-Step Guide for Pulled Pork
Why spend the entire day smoking a Pork Butt on the grill when you can bake it in the oven? Makes delicious pulled pork sandwiches and nachos
Servings: 15 Servings
Calories: 348kcal
Ingredients
- 4 Pound Pork Shoulder After Fat is removed
- 3 Tablespoons Paprika
- 1 Tablespoon Chili Powder
- 2 teaspoons Salt
- 1 teaspoon Black Pepper
- 2 teaspoons Onion Powder
- 2 teaspoons Garlic Powder
- 2 teaspoons Celery Seed
- 1 Tablespoon Cumin
- 3 teaspoons Mustard Powder
- 1 teaspoon Cayenne Pepper
- 3 Tablespoons Brown Sugar
Instructions
- Remove the majority of the fat from the pork shoulder.
- Mix all the spices together.
- Cut a few ½-inch slits in the pork butt, then rub the entire pork butt with the spice mix. Make sure to coat the whole pork butt with the spice mix and push some into the slits that were cut.
- Place the pork butt in an oven-safe baking dish or oven-safe disposable foil pan. Cover with aluminum foil and refrigerate overnight for the flavors to mingle all night.
- Remove the pork butt from the refrigerator, add ½ cup of water to the baking dish, cover the baking dish with foil, and place in a 285-degree oven. Bake for 7 to 8 hours. Remove it and let it sit for 30 minutes or so.
- Using two forks, shred the pork.
- Enjoy!!! We top ours with NC BBQ vinegar-based sauce and coleslaw on our favorite soft buns.
Nutrition
Calories: 348kcal | Carbohydrates: 4g | Protein: 29g | Fat: 23g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 104mg | Sodium: 403mg | Potassium: 473mg | Fiber: 1g | Sugar: 3g | Vitamin A: 918IU | Vitamin C: 1mg | Calcium: 53mg | Iron: 3mg