How to Make Perfect Boston Butt Pulled Pork in the Oven


Here is what you need to know for how to make the BEST Boston butt pulled pork in the oven. This foolproof method works EVERY time!

Boston Butt pulled pork

Update: Rodney Scott’s BBQ Vinegar Sauce Recipe

If you make this pork, I highly recommend that you serve it with not only your favorite red or white barbecue sauce but a vinegar sauce as well. My recipe developer created this copycat recipe for Rodney Scott’s BBQ vinegar sauce. Rodney Scott’s BBQ Joint was featured on Chef’s Table, and his vinegar sauce is literally famous. Give vinegar sauce a try; it is fabulous!!!

When to consider a boneless Boston butt

To ensure your roast cooks to fall-apart-tender, consider getting a boneless butt and cutting it in half. Cook’s Illustrated recommends this, and it makes sense to me, especially IF you have a large butt (5+ pounds). This will ensure that the meat cooks through.

What is the secret to perfect Boston Butt pulled pork?

The secret to cooking a perfect Boston butt for pulled pork in the oven is this: collagen + internal temperature. Pork contains collagen, a connective tissue that melts as the internal temperature rises. Collagen won’t completely melt until the internal temperature reaches 200 degrees. Pork that is oven cooked low and slow to a high internal temperature (200 degrees) will always be more moist and tender than pork cooked to 160 degrees.  So this is the important thing to remember, whether your roast is 4-lbs or 8-lbs: length of time you cook is based on TEMPERATURE, not TIME!!! The meat is ready to remove from the oven when the internal temp reaches 200 degrees.

Let it rest!!!!

It is SO important to let the meat rest after removing from the oven. Rest means leaving it alone (no cutting) for at least an hour~preferably two hours. Here are tips on how to let the meat rest.

  1. Remove butt from the oven when internal temperature reaches 200 degrees.
  2. Place butt on top of a large sheet of butcher paper or aluminum foil. (Butcher paper is best, as it keeps the meat warm but prevents it from having as much condensation as does foil. I buy this butcher paper for all my large cuts of meat.

What is the best cut of meat for pulled pork?

Boston Butt is the best cut of meat for pulled pork. Boston Butt is a cut of pork that is actually from the shoulder. Most restaurants use an entire shoulder, which is hard to find in grocery stores. One half of a shoulder is called Boston Butt. The other half of a shoulder is called a picnic.

Botson Butt pulled pork

Is bone-in or boneless Boston Butt better?

I always buy bone-in meat when possible. Bone (and skin) almost always make the meat taste better. I have made this recipe with bone-in every time, so that is what I buy. Cooks Illustrated recommends boneless, and they also recommend cutting the roast in half. My opinion is that small butts will do fine with bone-in; larger ones might do better if boneless and cut in half. Bottom line: if you follow this method for cooking Boston butt, you will get good results bone-in or boneless. Buy what you find, and don’t worry about it!!!

Can you get smoky flavor without a grill?

Although grill masters can produce fabulous smoke-flavored meat with fire, not all of us have the grill skills needed to do this. But we can use our ovens, along with smoky spice rubs and smoky barbecue sauces to achieve a wonderful smoke flavored pulled pork.  It won’t be exactly the same result as real smoke, but it comes pretty close. Best of all, you don’t have to fire up or tend to a grill. The oven + spices + sauces do all the work! 

Which spice rub is best for Boston Butt?

A good dry rub/spice rub is easy to make. My spice rub recipe is below, and it calls for ingredients most likely in your cupboard. If you prefer prepared spice rub, there are many good options. Be sure to look for a rub that specifically works well for pork and that has a smoky flavored spice. William’s-Sonoma smokehouse rub is a favorite of mine and would work well in this recipe. 

Is it necessary to brine the Boston butt? 

Yes, you absolutely need to brine the Boston butt. It will make the pork tender and moist, and it will keep the pork from drying out during the long cook time. You will want to brine the butt for at least 12 hours and preferably 24 hours. You don’t need a special pan or container for brining. A 2-gallon Ziploc freezer bag should work fine for most size butts. The meat should be brined in the refrigerator.

What ingredients are used to brine a Boston Butt?

A good liquid brine for Boston Butt consists of water, brown sugar, white vinegar, and salt. A few seasonings can be added to taste. My brine ingredients are listed below in the recipe. All of these ingredients play a role in flavoring and tenderizing the meat before cooking. The salt and vinegar (acid) are especially crucial components of the brine.

boston butt pulled pork

Patience is key; don’t rush the butt.

The pork will be “done” to the point of being sliceable at 170 degrees, so “officially” it is fine to eat at this point. BUT….to get succulent, fall apart, fork-tender pork, the internal temperature should reach 200 degrees.   The 170-degree point is easy to reach, but those last 30 degrees to 200 are hard to attain. It will take FOREVER to get the butt to 200 degrees if you open the oven at all during the cooking process.  Leave the oven door closed the whole time.

An oven thermometer is your best friend.

When I used to make this butt prior to owning an oven thermometer, it literally took forever for this pork to get to an internal temperature of 200 degrees.  This is why I recommend either using a thermometer that beeps at 200 or not checking the temp until 14 hours. I had this meat thermometer, and it worked great. My husband lost it, haha, so I just ordered this one that has great ratings. I’ll let you know how I like it once I use it.

Give the cooked pork a rest.

Once you remove your pork from the oven, give it a rest. “Resting” is important for most meats, but it is especially important in making this pork. This pork needs to rest for at least one hour. It can also sit in a cooler (wrapped in a towel) or in a warm oven for several hours.  It gets better and better as it rests (almost like toddlers lol).

In the short video below, you can see me pulling apart the meat from a butt that I made and allowed to rest for several hours. It literally falls apart in your hands.

What pan is best for baking Boston Butt?

My favorite pan for making Boston butt is an aluminum one like you see in the photo below. I stock up on these pans when I go to Dollar Tree or a similar dollar store. The best size for this Boston butt is 12 x 10 x 2.5, but any similar size will work. The best thing about using an aluminum pan is the easy cleanup. You can drain the juices and pull the pork in the pan used to cook the butt. When done, just toss the pan and serve the pork from a clean serving platter.

Plan ahead when making this Boston Butt Pulled Pork

It is good to remember to allow for all the prep time when making this Boston butt, especially if making it for a special event. You will allow for all of the following.

  • Brine time: 12 to 48 hours.
  • Bring to room temp after brine: 1 hour to 2 hours
  • Cook time: 14 to 16 hours (possibly longer).
  • Rest time: 1 hour up to 4-5 kept warm

My timing tips are to prep the butt a few days ahead (brine) and cook overnight. Putting in the oven just before bedtime is perfect if serving this for lunch the next day. If making this for dinner, I will put the butt in at 5:00 a.m. This means that I need to get up at 4:00 a.m. to let the butt sit at room temperature for an hour. If this sounds daunting, you can plan to make it early and reheat the next day.

Boston Butt Pulled Pork OVen

What sides go well with pulled pork?

We have two camps in my family: the pulled pork sandwich and the pulled pork with sides. Here is how the two camps enjoy this pulled pork.

What desserts go well with pulled pork?

Desserts for pulled pork are easy at my house. We always serve this chocolate chess pie like ones you might see in a BBQ joint. We also love Mimi’s famous skillet blackberry cobbler (my all time favorite dessert) and Paula Deen’s chessmen banana pudding. My husband loves this buttermilk pie. For a yummy dessert that stays cool in the fridge, this chocolate eclair dessert is a favorite as well.

What sauces go well with pulled pork?

Growing up in North Alabama where white sauce is king, I am never without white sauce for barbecue. I cut my teeth on Big Bob Gibson’s Barbecue, and its signature white sauce (shown in the photo below) is my favorite. I also love to make a vinegar hot sauce (aka mop sauce) that was always on the table at Bob Gibson’s. 

Boston butt pulled pork with white sauce

While you are thinking about barbecue, check out my recipe for fall-off-the-bone baby back ribs that are also a magical oven cooked barbecue creation.  You will be amazed at how easy and delicious they are, not to mention how much money you save by making your own. Restaurant ribs are typically very expensive.

Boston butt pulled pork

Perfect Boston Butt Pulled Pork

Yield: 8 servings
Prep Time: 12 hours
Cook Time: 12 hours
Additional Time: 1 hour
Total Time: 1 day 1 hour

Pulled pork that tastes smoked all day (but made in the oven).


  • 1/2 cup salt
  • 1/2 cup brown sugar
  • 2 cups white vinegar
  • 2 Tablespoons spice rub (below)
  • 2 Tablespoons liquid smoke
  • 6 cups water
  • 1 (4-6) pound Boston Butt (bone-in)
  • 1/2 cup firmly packed brown sugar
  • 1 Tablespoon cayenne pepper
  • 1 Tablespoon chili powder
  • 1 Tablespoon ground cumin
  • 1 Tablespoon garlic powder
  • 1 Tablespoon onion powder
  • 1 Tablespoon smoked paprika
  • 1 Tablespoon kosher salt
  • 1 Tablespoon freshly ground black pepper
  • Yield: 3/4 cup


  1. Mix pork brine ingredients is a stock pot or large plastic container until sugar dissolves.
  2. Add pork to the brine.
  3. Let pork marinated in refrigerator at least 12 hours preferably 24 (and up to 48). Turn occasionally so all meat is equally brined.
  4. Remove brined pork from the refrigerator; let sit at room temperature for at least one hour and up to two.
  5. Preheat oven to 325 ˚F.
  6. Place pork fat side up in disposable alumninum pan.
  7. Coat pork liberally with spice rub, rubbing on all sides and in between crevices.
  8. Cook at 325˚ degrees for one hour; reduce heat to 225˚F.
  9. Cook for up to 16 hours or until meat thermometer inserted into the thickest part of meat registers 200 degrees.
  10. Remove from oven; allow cooked meat to rest at least one hour.
  11. Remove and discard fat layer.
  12. Drain meat, reserving drippings for another use or discarding.
  13. Shred meat with a fork or chop with kitchen shears.
  14. Serve with your favorite BBQ sauce.

YIeld: 7-9 cups shredded pork depending upon size of butt

Nutrition Information
Yield 9 Serving Size 8 oz
Amount Per Serving Calories 151Total Fat 4gSaturated Fat 1gTrans Fat 0gUnsaturated Fat 2gCholesterol 16mgSodium 7046mgCarbohydrates 23gFiber 1gSugar 20gProtein 5g
The recipe for Vinegar Hot Sauce for BBQ pork below is one that is likely familiar to anyone who grew up eating BBQ in North Alabama. This simple vinegar hot sauce could be found on almost every table of the best BBQ places in town. It gives a perfect vinegary heat to pork for those who like a kick to their Que

Vinegar Mop Sauce

Yield: 1 cup
Prep Time: 5 minutes
Cook Time: 5 minutes
Total Time: 10 minutes

Vinegar mop sauce for barbecue.


  • 1 cup white wine vinegar
  • 2 Tablespoons ketchup
  • 2 Tablespoons honey
  • 3/4 teaspoon cayenne pepper
  • 1/4 teaspoon kosher salt
  • 1/2 teaspoon black pepper


  1. In medium saucepan, mix all ingredients.
  2. Siimmer for 10 minutes.
  3. Serve at room temperature.
Nutrition Information
Yield 8 Serving Size 1 oz
Amount Per Serving Calories 26Total Fat 0gSaturated Fat 0gTrans Fat 0gUnsaturated Fat 0gCholesterol 0mgSodium 103mgCarbohydrates 6gFiber 0gSugar 5gProtein 0g



There are myriad recipes for Alabama white barbecue sauce. This one has all the ingredients (supposedly) contained in Big Bob Gibson’s famous white sauce (my favorite).

I do hope you enjoy this Boston butt. If you try it, I’d love to hear from you in the comments below. I love hearing from readers. If you would rate the recipe also, I would be so grateful. As always, thanks so much for stopping by. Be blessed, and stay savvy!!!

Alabama White Barbecue Sauce

Yield: 2.5 cups
Prep Time: 5 minutes
Total Time: 5 minutes


  • 2 cups mayo (Dukes is best)
  • 1/2 cup white vinegar
  • 2 tablespoons apple juice
  • 2 tablespoons lemon juice
  • 2 teaspoons prepared horseradish (optional)
  • 1 tablespoon black pepper
  • 1 tablespoon sugar
  • 1 teaspoon salt
  • 1/2 teaspoons cayenne pepper


  1. Allow mayo to sit at room temperature for 30 minutes to take the chill off (ingredients will blend better).
  2. Blend in a food processor or shake vigorously until all ingredients are smooth and incorporated.
  3. Refrigerate a day ahead if possible, for flavors to fully meld together.
  4. Serve with pork or chicken.
Nutrition Information
Yield 12 Serving Size 1
Amount Per Serving Calories 259Total Fat 27gSaturated Fat 4gTrans Fat 0gUnsaturated Fat 23gCholesterol 15mgSodium 414mgCarbohydrates 2gFiber 0gSugar 2gProtein 0g

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  1. Hi James!!! I don’t wrap my butts but some folks do (they cook faster). If you do wrap, leave them wrapped for the “rest time” that I mention (before pulling the meat). Hope this helps!

  2. Jamie, while I was reading through the comments preparing to use your method for the Boston butt I came upon one of your replies that said “do not unwrap.” I do not see anywhere in the recipe instructions to wrap the meat. At what point in the process should that be done? Perhaps I just missed it. Thank you.

  3. I would cut them in half if 7+ pounds. It will cut cooking time a bit, but you will still need long, low and slow to get to the “fall apart tender” stage!

  4. If I need to cook 20 lbs of Boston butt for 30 people, can I put 5- 4lb butts in the oven at one time . should I cut them in half ? If so will that shorten the cooking time?

  5. Just want to warn people that your oven may automatically shut off after 12 hours like mine did. It was at 195 and when I looked a half hour later it was at 191. It went down to 187 before it started rising again. I had to raise the oven temperature because I am running out of time. I hope it turns out!

  6. Hi, I started the brining process today and I noticed that the meat is turning whiteish/gray while brining. Does this normal happen to you when you make this recipe?

  7. Jamie, I am SO happy your recipe turned out well!!! Yes, that “stalling point” can be frustrating for those who want to cook quickly. This is why I basically do “all day low and slow” to get to the sweet spot.Thank you for reaching out. Best to you and yours!

  8. Used this recipe last week and it turned out fantastic! I tried another recipe before with not great success because I didn’t let it cook long enough. I followed your recipe to the T. We hit a wall at about 187° and the temperature actually dropped a little. I Googled this and read that this is the point where the fat is dissolving and can take up to two hours, which it did. I also made the Vinegar Mop Sauce and absolutely love it. I plan on making the Alabama White Sauce next time. I will definitely use this recipe again. The pork was really, really moist. Thank you!

  9. Hi Carol! If you have time, I’d go ahead and do 225. Leave it wrapped (don’t unwrap) for at least an hour to let it “set.” The longer it sits (up to a few hours) the more succulent it will be. Hope this helps!!!

  10. Hi, I have an 11 pound Boston butt in the oven right now using your recipe. After brining, I put it in about midnight last night. The recipe said to cook to 200° internal but I see in some of your comments to others that you mention 225° internal temp. Just double checking to see which is correct. Thank you!

  11. I have made many variations on Pulled Pork, including on s grill, InstaPot and in the oven at various temps and rubs. This is hands down the best ever. So tender and juicy and flavorful. My 6.9 lb roasf took almist18 hours to reach 200 so it is not a quick prep. Next time I will do 2 at once to take advsntage of the effort.

  12. Clarissa, so glad your husband loves the Boston butt!!! I’ve never used a substitute for the white wine vinegar. It is actually not “wine,” as there is little to no alcohol. I hope this helps!!

  13. Hi there, do you happen to have a substitute for the white wine vinegar in the vinegar mop sauce. Love vinegar, but don’t like to cook with wine. This is the third time trying the Boston butt, my husband loves it!

  14. Great recipe from beginning to the end. I especially like both of the sauces. My 6lb bone-in pork butt came out delicious especially with the sauces and the rub. Very nice!

  15. Oh, yours sounds GREAT!!!! I’ve never made one that large, so my hat is off to you! I love that you froze it. That is going to be wonderful to pull out brisket when a craving hits!!!

  16. Made this last week. Brined a 10# bone in butt for about 30 hours in your recipe, less the liquid smoke, as I don’t care for liquid smoke on anything.
    Brought to room temp, smothered with my own dry brisket rub, very similar to your rub recipe, plus lots of extra smoked paprika. Put in disposable tin on top of a sturdy cookie sheet. Roasted overnight for about 14 hours (no peeking). It was off the hook, fabulous!!! There was hardly any fat cap left but lots of great bark to mix in with the meat. Lots of leftovers frozen in individual containers. Strained the fat off and froze the yummy liquid to use in the brine for next time.

  17. Hi Anita, brining is definitely something you can skip. I just think it makes the pork more tender (but have had great results both ways). Let me know what you think of the sauce!!!! XoXo

  18. I cook one of these weekly — my husband and I share it with our three dogs. It’s not nearly as complicated as all this.
    Brining is completely unnecessary — i put nothing but seasoned salt and set it in a deep pan — set the oven at 225 degrees and the timer for ten to twelve hours, depending on the size of the butt. I put it in the oven in the evening, and awaken to the smell of a magnificent crusty pork roast. Your sauce recipes look divine — will try them soon.
    At $2/pound, you can’t go wrong with this!

  19. Hi Dan! I would probably treat each half as one (brine and rub them separately so yes double the recipe ingredients). I hope they turn out great; let me know!!!!

  20. Hi, I bought a 16 lb Boston Butt at Costco and I am going to cut that in half…my question is, do I cut it in half again and im assuming I double the rub and brine right? thanks in advance!

  21. This is absolutely the best pulled pork I’ve ever ate. Now I have to fix it all the time for family request and share how I make it.

  22. Hi Trish! You don’t rinse it off, but you might want to pat the butt dry before applying the rub so that it will stick better. Also, it will brown better if the outside is dry rather than moist. Hope you love it!!!

  23. Hi Chris! I am thrilled your family loved the BBQ and the slaw!!! Thank you so much for taking time to leave such kind comments. Blessings to you and yours for 2021!!!!

  24. Well, I used your recipe and it was a tremendous success. I’m originally from North Carolina and grew up on Lexington BBQ. This recipe got me as close in flavor as I’ve ever been. My whole family was raving about how good it was. I also made the vinegar slaw from your link. I’ll be saving these recipes and using them again in the future. Thanks again.

  25. Chris, it sounds like you have a good plan!! Long, low and slow…….and let it “sit” for a few hours in a cooler before you pull it apart. LMK how it turns out!!!! Happy New Year’s to you!!!

  26. I’m putting my faith in you. ;) I’m making this pulled pork using your recipe. I’ve got the butt in the brine right now and will fire up the smoker around 7pm tomorrow night for a mid-day lunch with the family on New Year’s Day.

  27. Victoria, I am so happy that you love the pork!!! Changing the seasonings should work, as the main thing that makes this so good is cooking it long, low and slow to the correct internal temp. Not sure about the kraut….maybe add after cooking? LMK how it turns out!!!!

  28. This is hands down the best way to make pulled pork. People rave about it and beg me for the recipe. I’m making a pork butt roast for NYE, and I’m wondering if I can do it the same way, but change the seasonings and cook it with sauerkraut. Any suggestions? Do you think that would work? Thanks for the banging recipe!

  29. Hi Gayle, I am SO happy to hear from a fellow North Alabamian!!! We are privileged to have cut our teeth on the BEST BBQ in the U.S.~hands down! Others may disagree, but we know we are right :-) I am happy that you can recreate your favorite BBQ using my recipes. You are so welcome!!!!!! XoXoXo

  30. This recipe was posted on my Google feed & since I adore BBQ, I had to take a look. Boy, did I hit the motherlode! I am also from North Alabama and grew up with our very special type of BBQ, vinegar slaw, and hot sauce. A UNA grad from long ago, I used to have BBQ sands at a little hole in the wall place close to campus. I live in Denver now & thanks to you, I can now make my beloved BBQ with all the fixins. I have searched for years for recipes for the slaw & hot sauce. North Alabama is the only place in the US that prepares & eats BBQ this way. Brisket is ok but it’s not really BBQ, now is it? Thank you, thank you, thank you!

  31. Made this for Thanksgiving. It was delicious. Family said it’s the best pork I’ve ever made. They want this for Christmas too.

  32. Hi Jessica! I highly recommend an internal meat thermometer that you can stick in the butt to read the temp as the butt cooks. You’ll want to get to an internal temp of 225 (and also allow it to rest after cooking). I can’t tell you how long that would be, but I would probably put mine in the night before and the next day check the temp. Hope this helps!!!!

  33. Hi Amy! I do chopped and pulled and use the same recipe. Basicaly, I pull the meat first, then I chop it into pieces with kitchen shears. So you are good either way!!!!

  34. My husband and I love pork butt but usually smoked on a grill. I’m excited to try this method. However we prefer chopped not pulled. Will it be to tender to chop?

  35. My update!
    So i made this for my daughters birthday and I made my husband’s family BBQ sauce recipe and everyone loved it! The meat just fell apart!

  36. im familiar with Big Bobs, but haven’t had the vinegar sauce. My daughter was born in Decatur. I just put my butt in the oven, and I made the mop sauce a couple days ago. I plan on smoking my still brining bacon tomorrow and throwing the butt on for a little while after it cooks. I will let you know if the mop sauce is what Mullins put on their pulled pork

  37. Hi Cassie! You can use a 10 pound butt, but I would allow at least 14 hours (maybe longer). You cook the butt until it reaches an internal temperature of 225. After that, it needs to rest for at least 30 minutes. You would honestly do better to put it in the oven before bedtime and finish it that morning. You can’t “burn” this butt at this low temp. The worst thing you can do is not allow enough time to reach that internal temp. LMK how it turns out!

  38. Hey! Im planning on making this for my daughter’s birthday. What size butt does this recipe call for? I have a roughly 10 pound butt and I wanna make sure I have the cook time right on it.

  39. Hi Ruth! I don’t recall eating at Mullins. I ate at Big Bob Gibsons and Woodalls BBQ (now closed). The vinegar sauce tastes, to me, just like the one at both of those. Hope you enjoy the pork and the sauce!!!!

  40. I have a butt in the fridge and I’m going to bribe it shortly! You said you grew up in N Bama. Did you ever have the pulled pork at Mullins in H’Ville when the brothers still worked it? I’m wondering if that vinegar sauce is anything like theirs?? I used to work there ant s that was my favorite ever sauce! I’ve tried to find recipes for it but haven’t found one. Thanks! Can’t wait to cook this a a day or so

  41. Hi Sandra, I’ve never made this with a pork loin and would not recommend it. This recipe works perfectly with Boston Butt which has lots of marbling and fat. XoXo

  42. Hi Liz! I totally think that finishing on a grill would make it better if you have the time and don’t mind the extra effort. Let me know if you try it. I’d love to hear how it turns out. Smoked paprika is most places that spices are sold. You should see it next to regular paprika. If not, you could order Penzey’s online. Hope you find it!! XoXo

  43. This looks amazing and my butt is in the brine in the fridge. There’s not much that is better than fall off the bone tender & flavorful BBQ!! Down here in the south we cook our butts to about 207-209 internal temp and I’ve found that to consistently be the sweet spot Cooking this for a someone very special so its worth the extra work but let me ask you a question. if I may. Have you ever tried finishing it on the grill for just that last little bit? I’m thinking that would be the only way that it might possibly be better. It’s already amazing as is! And I need to ask about the smokey paprika. I cant find it anywhere and cumin & regular paprika are possible substitutes. Thoughts??

  44. Betsy, you were killing it in the kitchen this weekend!!! Wow!!!! Some of my favorite dishes!!! So happy you love the recipes!!!!! I am super impressed!!!!

  45. Made this weekend with a few modifications. Did not have time to brine but still turned out delicious. Used a prime Boston butt from FM. Tender as could be. Cooked 7 hours. Also made your white cheddar Mac and cheese (huge hit), Beale street beans, Asian coleslaw and buttermilk peach cobbler. Will have leftovers for days. Your recipes never disappoint, Jamie!

  46. Wow this Que is off the hook! Turned out perfect. Now for some NC vinegar based sauce and how will be in hog heaven. No longer do I need my electric smoker. The brine is the key. Talk about flavor town! Thanks Jamie!

  47. Hi Mona, it is one of my favorite recipes! For the brine, I use plain table salt, but you could use any of the others. When I am salting meat directly and for cooking, I use Diamond and Morton~love them both!!!

  48. This recipe looks amazing! I was wondering what kind of salt you use for brine? Table salt, Diamond Kosher, Morton Kosher? Thank you Jamie.

  49. Melanie, you killed the Boston butt!!!! You are the first one I’ve heard who has wrapped in foil and towels and put in a cooler overnight. You go girl!!!! Yes patience is key. The 200˚F internal temp is a must. After that, you are good to go!!! So glad you are a friend of Family Savvy and so happy to hear such positive feedback. Blessings to you!!!! XoXo

  50. OK I had to come back and say how AMAZING this turned out. The process, the details, the reminders–every step is important and all are covered so well! Thanks for going to so much trouble to make sure we would look like pros. The only thing I didn’t do was use the dry rub recipe, as I am using up my Butt Rub from Costco. I will add that when I run out. We had to have some of my spaghetti sauce for dinner because I didn’t factor in how long my almost 8# of meat would take. I was patient, though, and you were right–this is key! At about 1 am it reached 200º (glad I am a late nighter). I wrapped it tightly in heavy duty foil, wrapped that in a towel, put that in a grocery freezer bag, put that in another freezer bag, then placed it in a cooler. I woke up this am and it was still warm, pulled it, ate way too much, as did my husband, and can’t wait for dinner. Unbelievable!! Next time I will put it in the oven at bedtime. Thanks again. I’m now a Family Savvy junkie.

  51. Hi Melanie!!! Thank you so much for your kind words; I am glad you picked me as the favorite:-) I’ve made that butt so many times; it is a keeper at our house!!!!

    The peach cobbler is SOOOO good; I hope you have some good fresh peaches. Please let me know how it turns out!!!! XoXoXo

  52. Have one in the oven right now! The house smells delicious. I have prepared these several times, following instructions from various bloggers. Several had some of your tips and advisements and I would flip from page to page gleaning the best tips, but you are the one-stop-shop for this one. You covered all the bases. I am so glad you showed up in my online search. I wish I had found you a long time ago. Can’t wait to eat! Making your peach cobbler too.
    PS I have the Taylor thermometer. Can’t do without it!

  53. Hi there!! I didn’t have a disposable foil pan and I’ve been wary about going to the grocery store since Covid (I have a newborn and my husband is working on a paper). I’m cooking my 4 pound Boston butt in the air fryer. Any idea on how to adjust cooking times and temps? Already did an hour on 325. Thanks!

  54. Hi Amelia! Smaller butts will do beautifully if following the recipe, but I would probably check the temperature of the butt after 8 hours. That might be enough time to reach 200 ˚ F internal temp. Let me know how it turns out!!!

  55. I have a 3.2 pound bone-in Boston butt. I’d love to make your recipe and curious how you would adjust for my smaller piece? Thanks!

  56. Hi Regina! I am so happy you are a fan of the Boston butt. I tweaked the recipe a bit based on some Cook’s Illustrated tips on their membership site. The liquid smoke is optional but is a great way to get a smoky flavor without the grill. The cooking time adjustment is something that I saw on Cook’s Illustrated. I think it makes sense, especially for larger roasts. But you can definitely keep making the butt the old way. Let me know if you change your method; I’d love to hear how you compare the two.

  57. I have been mailing your recipe for about a year now but when I came to my bookmark to view it again some things have changed…. Added liquid smoke to brine which I love using and changed the cook time and temperature for the first hour. Can I ask why?

  58. Hi Lou, I am so sorry your meat didn’t turn out. This happened to me one time also, and it is so frustrating. When it happened to me, my butt was about 7 pounds.

    When using larger butts, I think adjustments might need to be made. I did some research, and here is what might help. Cook’s Illustrated recommends buying a boneless Boston butt and cutting it in half horizontally. This would ensure that the meat would cook completely. I added this to the blog post as well. Again, I hate that it didn’t work.

  59. Well, a disappointment at best. First time to FOLLOW your recipe and not a fan, maybe I just need help. Made the brine, 24+ hours, bought an oven thermometer 200 degrees internal temperature, oven on 225. Reached temp at about 8 hours! Was expecting 16 hours per instructions. Took out of oven etc. as directed, 4 hours resting (since way before we were eating). Meat tough, not fall off the bone at all! Zero instructions as what to do when internal temp reaches 200 way too soon. Cook longer?? Didn’t want to burn or shrivel up . WAY too much work for the results. This was a 7 LB Boston Butt. Disappointed!

  60. Hi Benjamin! I would err on the side of leaving it in longer. You can’t “burn” the butt~the inside just gets better as the temperature rises. What does the thermometer read? I would let it stay in until the outside gets a good crust. And let it sit a few hours after. Let me know how it turns out!!!

  61. I accidentally cooked the pork at 250° and the temperature probe says it’s done. I’ve only had it in the oven for 7 hours. It’s an 8 pound bone in cut. Can this be? I don’t know whether to take it out or leave it longer to get a dark crust on it.

  62. Nanette, thank you so much for sharing this! Wow… 8 lb roast~that is a big one!!! Yes, it is a process, but I prefer having a day or two to prep rather than trying to do everything in 24 hours. So happy it turned out well for you!!! XoXo

  63. Thank you Jamie, my roast was delicious! Followed your instructions for brining (24 hours) beginning at 6 pm thursday. Took it out of the fridge at 6pm on Friday ,drained, applied brown sugar and rub, let sit 1 hour. Put in oven uncovered at 7pm at 225 degrees. Took out the roast at 11:00 am on Saturday and ate at noon. It was delicious! Its a 2-3 day event, but each prep is fast and easy. Definitely worth it. Mine was an 8lb roast.

  64. Thank you for that information. i will check out her website as well. Have a wonderful day and thanks for the receipe. It is brining now and will put in the oven tonight

  65. Hi Nanette!The roast on the porch table is in front of a cherub statuary. It isn’t a religious relic. The cross on the art in my kitchen is definitely faith based art. is my dear friend, and all of her pieces have a verse, special prayer, and significance behind them. XoXo

  66. Hi Jamie,
    About to try your recipe for the first time. I am curious to know what the item/sculpture is on the porch table behind the roast?

  67. Hi Cale! Great question; I just edited the recipe to be more clear. The brine should be at least 12~preferably 24 hours. The dry rub is optional. You can cook as soon as you like after it or place in the fridge if you don’t want to cook right away. Just make sure to let the butt sit for an hour to come to room temp if you take it out of the fridge. Hope you enjoy!!

  68. Question: You brine for 24hrs, apply dry rub, then put in fridge for another 12-24hrs?

  69. Hi Jenni-Rose! No, you don’t cover it!!! The temp is so low the outside won’t burn; it will just slowly develop a crusty exterior that some like to eat while others don’t. Please let me know how it turns out!!

  70. My first time cooking a boston butt and I’m using your recipe! Maybe a stupid question but it does not state weather or not to cover it. I didnt, hope I didnt mess up.

  71. Will it be alright that i put a roasting rack in aluminum pan? I had it in a regular pan on a rack and switched it to a disposable pan.

  72. Hi Cindy!!! You actually don’t wrap the butt in foil; you either place it in a foil pan OR atop a roasting pan with grids. I need to modify the post, as it is not clear. Please let me know how it turns out!!! And my beef brisket is honestly as good or better. Put brisket in the search bar to pull it up. It is FAB!!! XoXo

  73. I’m going try this tomorrow and I had a question about the baking. Do you wrap the Boston butt completely in aluminum foil while it’s baking in the oven? Thanks for sharing your recipe! I’m originally from Alabama and miss the barbecue from my home state!

  74. Hi Wendy! I am so happy to hear that you and your fam love the Boston butt! This sweet note made my day:-) Thank you for taking time to leave feedback. Blessings to you!!! XoXoXo

  75. I love this recipe!! Made this roast about 4 times now and it’s loved by everyone who eats it! This is the only recipe I’ve made more than once and didn’t tweak a single ingredient! It’s perfect just like is! Thank you so much for sharing!

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