Easy Melt-in-Your-Mouth Roasted Pork Butt Recipe (6 Ingredients) by Donna John


Easy Melt-in-Your-Mouth Roasted Pork Butt Recipe (6 Ingredients)

Pork is always on sale at my local grocery store. From pork chops to country ribs to pork tenderloin to ground pork, the prices make me stop and load up my basket with porky goodness. But the biggest deal is usually the pork butts. You can get a huge (huge!) pork butt roast for less than $10 most times. Enough to feed a family at least three or four times. This got me looking for pork butt recipes like this one.

This gluten-free roasted pork butt recipe results in the juiciest, moistest pork you'll ever put in your mouth. The pork butt is coated in a spice blend made with brown sugar, onion powder, garlic powder, ground mustard and smoked paprika. Cover and marinate the pork in the refrigerator overnight. If you don't have that long, try to marinate the pork as long as you can. (If you have to cook it immediately, it will still be a delicious dinner.) Roast the pork in the oven for about three to four hours. Let the roast rest before slicing or shredding.

Serve this succulent pork roast for dinner with your favorite side dishes, or shred and make sandwiches or casseroles

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Cuisine: American
Prep Time: 10 minutes plus overnight to marinate
Cook Time: 3 to 4 hours
Total Time: 4 hours plus overnight to marinate
Servings: 8

Ingredients

Helpful Products

Recipe Notes

  • If you can only find really big pork butts, ask the butcher to cut it in half for you.
  • If you don't have a roasting pan, you can cook the pork butt in a Dutch oven.
  • Use a meat thermometer to check the temperature of the pork. Let it rest before slicing.

Here's how to make it: 

  1. Combine the brown sugar, onion powder, garlic powder, ground mustard and smoked paprika in a small bowl.
  2. Put the pork butt into a roasting pan and season all over with salt and pepper. Rub the seasoning blend all over the roast. Cover the pork butt and refrigerate overnight.
  3. When ready to cook, bake the pork in a preheated 350-degree F oven for about 3 to 4 hours or until the internal temperature has reached 185 degrees F. Let the roast rest for 20 minutes before cutting.

Nutrition Facts Per Serving

Calories: 886

Total Fat: 70g

Saturated Fat: 28g

Cholesterol: 228mg

Sodium: 1155mg

Total Carbohydrate: 0.8g

Dietary Fiber: 0.1g

Total Sugars: 0.5g

Protein: 63.1g

Vitamin D: 0mcg

Calcium: 2mg

Iron: 0mg

Potassium: 1879mg

Recipe cooking times, nutritional information and servings are approximate and provided for your convenience. However, 30Seconds is not responsible for the outcome of any recipe, nor may you have the same results because of variations in ingredients, temperatures, altitude, errors, omissions or cooking/baking abilities. This recipe has been analyzed by VeryWellFit. However, any nutritional information is provided as a courtesy and it is up to the individual to ascertain accuracy. To ensure image quality, we may occasionally use stock photography.

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Elisa Schmitz
What a great option for serving families or for special occasion gatherings and holidays. Delicious and simple to make!
bepositive
This is one of our favorite family feasts.
local_walker
Looks delicious! Do you uncover it while it bakes?
Donna John
I baked mine uncovered. If it starts to get too browned, you can covered toward the end of baking. But my mom covers her until the end. So it's a personal preference. Both result in a delicious roast pork.
Barbara Dieges
What about cooking this in a crockpot?
Donna John
I love cooking roasts in the crock pot. I think this one would work perfectly! Let us know how it turns out for you.
Barbara Dieges
Will do! I am getting it ready today, so I can cook it tomorrow!
Cheryl Soergel
I just made this today using boneless pork shoulder roast from Costco. I covered it the whole time and it still browned nicely. It was delicious.
Donna John
So happy to hear that!! I am making it tonight! :) I am baking mine uncovered, but may tent toward the end if it gets too dark.
Barbara Dieges
Made it in the crockpot! Prepared it the night before and put it in a plastic bag. The next day started cooking it at 10 on high, my crockpot is old and seems to have one heat setting. Sliced an onion to put on the bottom of the crockpot. Added a 1/2 cup sherry, which probably wasn't needed, because there was a lot of liquid at the end. Turned it off at 4. It was delicious and melt in your mouth texture. The leftovers shredded nicely and will be using them for other recipes.
Donna John
I made this last night in the oven. Love the idea of cooking it in a crock pot and will next time. My house still smells amazing today! So glad you enjoyed the recipe. I'm using my leftovers for fried rice.
Donna John
Please share a photo if you have one!

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