Low and Slow Boston Butt Pork Bbq Oven Method
Experience perfectly tender, fall-apart Boston Butt BBQ with this Low and Slow Oven Method—a foolproof recipe for juicy, flavorful pulled pork without a smoker! Seasoned with a robust homemade spice rub featuring brown sugar, smoked paprika, and a hint of cayenne, the pork roast is gently cooked in a Dutch oven at a low temperature for eight hours to achieve succulent, shreddable perfection. A combination of apple cider vinegar and water ensures every bite stays moist and tangy, while the slow roasting seals in deep, hearty flavors. Ideal for feeding a crowd, this versatile BBQ pork can be served on buns, over rice, or paired with your favorite barbecue sides. With minimal prep and maximum flavor, this recipe is a must-try for any pork lover craving the rich taste of slow-cooked barbecue—straight from the oven!
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Recipe Information
Ingredients
- 5 pounds Boston Butt Pork Roast
- 2 tablespoons Brown sugar
- 1 tablespoon Paprika (smoked or sweet)
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 teaspoon Ground cumin
- 0.5 teaspoon Cayenne pepper (optional)
- 2 tablespoons Olive oil
- 2 tablespoons Apple cider vinegar
- 0.5 cup Water
- 1 cup Barbecue sauce (optional, for serving)
Instructions
Preheat your oven to 275°F (135°C).
In a small bowl, mix together the brown sugar, paprika, garlic powder, onion powder, salt, black pepper, ground cumin, and cayenne pepper (if using).
Pat the Boston Butt Pork Roast dry with paper towels to remove excess moisture.
Rub olive oil all over the pork roast to create a binding surface for the spice rub.
Generously coat the pork roast with the spice rub, ensuring you cover all sides evenly. Massage the rub into the meat to adhere well.
Place the rubbed pork roast in a large roasting pan or a Dutch oven (fat side up). Pour the apple cider vinegar and water into the bottom of the pan to help keep the meat moist during cooking.
Cover the roasting pan tightly with aluminum foil or a lid to seal in moisture.
Place the pan in the preheated oven and cook for approximately 8 hours, or until the internal temperature of the pork reaches 200°F (93°C), and the meat is tender enough to shred easily.
About halfway through the cooking process, check to ensure there’s enough liquid in the pan. Add more water if necessary to prevent the bottom from drying.
Once cooked, remove the pork from the oven and let it rest, covered, for 20-30 minutes to allow the juices to redistribute.
Using two forks, shred the pork into bite-sized pieces or strings. Remove any large chunks of fat.
Toss the shredded pork with its pan juices for added flavor. Optionally, mix with your favorite barbecue sauce before serving.
Serve the pork warm on sandwiches, over rice, or alongside your favorite barbecue sides.
Nutrition Facts
Calories |
6500 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 483.9 g | 620% | |
| Saturated Fat | 163.4 g | 817% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1588 mg | 529% | |
| Sodium | 3419 mg | 149% | |
| Total Carbohydrate | 144.0 g | 52% | |
| Dietary Fiber | 5.4 g | 19% | |
| Total Sugars | 120.8 g | ||
| Protein | 412.7 g | 825% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 378 mg | 29% | |
| Iron | 23.7 mg | 132% | |
| Potassium | 6785 mg | 144% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
