I’ll be the first to admit that pork butt is not the sexiest name for a cut of meat. However, this inexpensive, versatile and forgiving cut is simple to cook and offers an eating reward for the effort that’s among the highest of any meat. (i.e. it’s dead simple to cook and it tastes absolutely incredible.)
First of all, let’s get one thing clear: pork butt comes from the shoulder of the pig, not the rear. It’s a fatty cut of meat, but that’s what makes it so flavorful. The fat renders out while the pork is cooking, and the end result is a tender, juicy piece of meat.
Pork butt is a great choice for barbecue, but it can also be cooked in the oven, which is my favorite method of cooking it, because it’s so simple.
Here's how I cook a 2-lb Bone-in Pork Butt Roast
- Start with high quality meat. Once you’ve had heritage pork, there’s no going back.
- Preheat your oven to 325 degrees
- Place the roast on a cookie sheet and put it in the oven
- Let it roast for an hour. (Or less for boneless pork butt)
Did I say it was easy?
A simple variation on the above is to first rub the meat before cooking it. I recommend Steven Raichlen Project Smoke Kansas City Smoke Rub.
Roast pork butt is excellent on its own or for pork sandwiches, tacos, and burritos.