Oven Baked BBQ Pork Butt
There is nothing like grilling and smoking the meat for 8 hours, but if you’re pressed for time then this recipe gives you a great flavor for being slow-roasted indoors. We make this Oven Baked BBQ Pork Butt several times a year when we don’t have the 8 hours to spare. You can use the Pork Shoulder cut as well, but the Butt has more fat marbled in, which keeps the meat juicer while it cooks. We’ve used both but prefer the Pork Butt.
For the rub, we have used all of our BBQ rubs, so they all taste great and work well. Besides our North Carolina BBQ Rub, which we like for this recipe, our St. Louis BBQ Rub, Kansas City BBQ Rub and Other Pork Rub, all work well, since they all impart their own saucy taste with this recipe but also with all our pork and rib recipes. So you need to decide which flavor profile rub you are in the mood for. Sweet? Spicy? Both? Grill 2 roasts and try 2 different rubs. We do.
1 (4- to 5-lb.) bone-in Boston butt pork roast
1/4 cup North Carolina BBQ Rub or any of our other BBQ Rubs.
Preheat oven to 350F.
Trim 1 (4- to 5-lb.) bone-in Boston butt pork roast. Rinse and pat dry.
Rub well with the 1/4 cup North Carolina BBQ Rub. Let stand at room temperature 30 minutes (or 3-4 hours in the refrigerator if you have the time).
Place pork in an aluminum foil-lined 13 x 9 inch pan. Bake 4 to 4 1/2 hours or until a meat thermometer inserted into thickest portion registers 185F to 195F. The higher temperature allows the connective tissue to break down so the meat will be more tender and can be pulled apart.
Let stand 15 minutes.
Shred pork with 2 forks.