There’s something incredibly satisfying about a perfectly cooked pork Boston butt roast—tender, juicy, and packed with flavor. Whether you’re craving classic comfort food or eager to try something new, these 27 irresistible recipes are sure to become family favorites. Get ready to transform your dinners with mouthwatering dishes that are both easy and impressive!
Herb-Crusted Boston Butt Roast with Roasted Vegetables
Ready to impress with minimal effort? This herb-crusted roast delivers big flavor with a hands-off approach. Perfect for Sunday dinners or feeding a crowd.
Ingredients
– 4 lb Boston butt roast (also called pork shoulder)
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp fresh rosemary, chopped
– 2 tbsp fresh thyme leaves
– 4 cloves garlic, minced
– 1 tbsp kosher salt
– 1 tsp black pepper
– 1 lb baby potatoes, halved
– 3 large carrots, cut into 2-inch chunks
– 1 large onion, cut into wedges
Instructions
1. Preheat oven to 325°F.
2. Pat the roast dry with paper towels for better browning.
3. In a small bowl, mix rosemary, thyme, garlic, salt, and pepper.
4. Rub the roast all over with olive oil.
5. Press the herb mixture onto all sides of the roast.
6. Place the roast in a large roasting pan, fat side up.
7. Arrange potatoes, carrots, and onion around the roast.
8. Roast uncovered for 3 hours, or until internal temperature reaches 195°F.
9. Tip: Use a meat thermometer to ensure perfect doneness without overcooking.
10. Let the roast rest for 15 minutes before slicing.
11. Tip: Resting allows juices to redistribute throughout the meat.
12. While resting, toss vegetables with pan juices.
13. Tip: For crispier vegetables, spread them in a single layer during roasting.
14. Slice or shred the pork against the grain.
15. Serve immediately with roasted vegetables.
Yielding incredibly tender, pull-apart pork with a crispy herb crust. The vegetables soak up all the savory pan juices. Try serving over creamy polenta or in tacos for a fun twist.
Slow-Cooked Smoky BBQ Boston Butt Roast
Hearty and deeply satisfying, this slow-cooked BBQ Boston butt roast delivers smoky, fall-apart tenderness with minimal effort. Perfect for feeding a crowd or meal prepping, it’s a set-it-and-forget-it masterpiece.
Ingredients
– 4 lb Boston butt roast (bone-in for extra flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 cup BBQ sauce (use your favorite brand)
– 1 tbsp smoked paprika (for that smoky kick)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup apple cider vinegar (helps tenderize)
Instructions
1. Pat the Boston butt roast dry with paper towels to ensure a good sear.
2. Rub olive oil evenly all over the surface of the roast.
3. In a small bowl, mix smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Massage the spice mixture thoroughly onto the roast, covering all sides.
5. Heat a large skillet over medium-high heat and sear the roast for 3-4 minutes per side until browned.
6. Transfer the seared roast to a slow cooker.
7. Pour apple cider vinegar and BBQ sauce over the roast, coating it completely.
8. Cover and cook on low heat for 8-10 hours, or until the meat shreds easily with a fork.
9. Remove the roast from the slow cooker and let it rest for 10 minutes before shredding.
10. Shred the meat using two forks, discarding any excess fat or bone.
11. Mix the shredded meat with the juices from the slow cooker for added moisture and flavor.
Ultra-tender and infused with smoky BBQ notes, this roast pulls apart effortlessly. Serve it piled high on buns for classic sandwiches, or over rice for a hearty bowl. The rich, savory flavor deepens if made ahead, making leftovers even better.
Garlic and Rosemary Infused Pork Butt Roast
Deliciously aromatic and deeply flavorful, this pork butt roast delivers tender, fall-apart meat with minimal effort. Perfect for Sunday dinners or entertaining guests with impressive results. Let the oven do the work while you enjoy the incredible garlic and rosemary fragrance filling your kitchen.
Ingredients
– 4 lb pork butt roast (bone-in for extra flavor)
– 6 cloves garlic, thinly sliced (use more if desired)
– 3 sprigs fresh rosemary, leaves stripped and chopped (or 2 tbsp dried)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt (adjust based on preference)
– 1 tsp black pepper, freshly ground
– 1 cup chicken broth (or water as alternative)
Instructions
1. Preheat your oven to 325°F to ensure even, slow cooking.
2. Pat the pork butt roast completely dry with paper towels for better browning.
3. Using a sharp knife, make ½-inch deep slits all over the surface of the roast.
4. Insert garlic slices into each slit, distributing them evenly.
5. Rub the entire roast with olive oil to help the seasoning adhere.
6. Season generously with salt, pepper, and chopped rosemary, pressing gently.
7. Place the roast fat-side up in a roasting pan or Dutch oven.
8. Pour chicken broth into the bottom of the pan to prevent drying.
9. Cover tightly with a lid or aluminum foil to trap moisture.
10. Roast in the preheated oven for 4 hours until extremely tender.
11. Remove the cover and increase oven temperature to 425°F.
12. Roast uncovered for 20 more minutes to crisp the exterior.
13. Check internal temperature with a meat thermometer; it should read 200°F.
14. Transfer the roast to a cutting board and let rest for 15 minutes.
15. Shred or slice the meat, then drizzle with pan juices before serving.
Remarkably tender and infused with aromatic garlic and herbal rosemary notes, this roast pulls apart effortlessly with forks. The crispy exterior contrasts beautifully with the juicy interior, making it ideal for sandwiches, tacos, or served alongside roasted vegetables and mashed potatoes for a complete meal.
Maple Glazed Boston Butt Roast with Caramelized Apples
Overwhelmed by tough pork roasts? This maple-glazed version transforms Boston butt into fall-apart perfection. Caramelized apples add sweet contrast.
Ingredients
– 4 lb Boston butt roast (bone-in for more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup pure maple syrup (grade A for milder flavor)
– 2 tbsp apple cider vinegar
– 3 medium apples, cored and sliced (Granny Smith hold shape best)
– 2 tbsp butter
Instructions
1. Preheat oven to 325°F.
2. Pat roast dry with paper towels—this ensures better browning.
3. Rub roast with olive oil, then season all sides with salt and pepper.
4. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
5. Sear roast on all sides until deeply browned, about 4 minutes per side.
6. Whisk maple syrup and apple cider vinegar in a small bowl.
7. Brush half the glaze over the roast.
8. Transfer skillet to oven and roast for 3 hours, basting with remaining glaze every hour.
9. Insert thermometer into thickest part—it should read 195°F for pull-apart tenderness.
10. Remove roast from skillet and let rest 15 minutes on cutting board.
11. While resting, melt butter in same skillet over medium heat.
12. Add apple slices and cook until golden and tender, about 8 minutes, stirring occasionally.
13. Shred pork with two forks, discarding any large fat pockets.
14. Serve pork topped with caramelized apples.
Tender pork shreds effortlessly, soaked in sweet-savory glaze. The apples offer a soft, tangy counterpoint. Try it piled on toasted brioche buns for a gourmet sandwich twist.
Classic Lemon and Thyme Pork Butt Roast
Perfect for a cozy Sunday dinner, this pork butt roast delivers bright citrus notes and earthy herbs. It’s simple to prepare yet impressive enough for guests. Plus, leftovers make amazing sandwiches.
Ingredients
– 4 lb pork butt roast (bone-in for more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp fresh lemon juice
– 1 tbsp fresh thyme leaves (dried works in a pinch)
– 2 tsp kosher salt
– 1 tsp black pepper (freshly ground preferred)
– 4 garlic cloves, minced
– 1 cup chicken broth (low-sodium recommended)
Instructions
1. Preheat your oven to 325°F.
2. Pat the pork butt roast dry with paper towels to ensure a better sear.
3. Rub the olive oil all over the pork butt roast.
4. Season the pork butt roast evenly with kosher salt and black pepper.
5. Heat a large oven-safe skillet over medium-high heat for 2 minutes.
6. Sear the pork butt roast for 4 minutes per side until browned.
7. Remove the skillet from heat and transfer the pork butt roast to a plate.
8. Add the minced garlic to the skillet and sauté for 30 seconds until fragrant.
9. Pour in the chicken broth to deglaze the pan, scraping up any browned bits.
10. Stir in the fresh lemon juice and fresh thyme leaves.
11. Return the pork butt roast to the skillet, fat side up.
12. Cover the skillet tightly with a lid or foil.
13. Roast in the preheated oven for 3 hours until the internal temperature reaches 195°F.
14. Remove the skillet from the oven and let the pork butt roast rest for 15 minutes.
15. Shred the pork butt roast with two forks, discarding any large fat pieces.
16. Toss the shredded pork with the pan juices before serving.
Now, the pork is fall-apart tender with a zesty, herbal kick from the lemon and thyme. Try it piled high on toasted buns with a tangy slaw or alongside roasted potatoes for a hearty meal.
Spicy Cajun-Style Boston Butt Roast
Deliciously bold and fiery, this Spicy Cajun-Style Boston Butt Roast delivers a punch of flavor with minimal effort. Perfect for feeding a crowd or meal prepping, it’s a set-it-and-forget-it dish that packs heat and depth. Let’s get straight to the recipe.
Ingredients
– 1 (4-5 lb) Boston butt roast (bone-in for more flavor, or boneless for easier slicing)
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp Cajun seasoning (store-bought or homemade, adjust for spice level)
– 1 tbsp smoked paprika (for depth, not spicy)
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp cayenne pepper (optional, for extra heat)
– 1 cup chicken broth (low-sodium preferred)
– 1 large onion, roughly chopped
– 4 cloves garlic, minced
Instructions
1. Preheat your oven to 300°F.
2. Pat the Boston butt roast dry with paper towels to ensure a better sear.
3. In a small bowl, mix Cajun seasoning, smoked paprika, garlic powder, onion powder, and cayenne pepper if using.
4. Rub the spice mixture evenly all over the roast, covering all sides.
5. Heat olive oil in a large Dutch oven or oven-safe pot over medium-high heat.
6. Sear the roast for 3-4 minutes per side until browned, working in batches if needed to avoid overcrowding.
7. Remove the roast from the pot and set it aside on a plate.
8. Add the chopped onion to the pot and sauté for 2-3 minutes until softened.
9. Add minced garlic and cook for 30 seconds until fragrant.
10. Pour in the chicken broth and scrape the bottom of the pot to deglaze and incorporate browned bits.
11. Return the seared roast to the pot, placing it fat-side up.
12. Cover the pot with a lid and transfer it to the preheated oven.
13. Roast for 4-5 hours until the internal temperature reaches 195-200°F and the meat is fork-tender.
14. Remove the pot from the oven and let the roast rest for 15 minutes before shredding or slicing.
15. Shred the meat using two forks, discarding any large fat pieces or bone.
16. Mix the shredded meat with the juices from the pot to keep it moist.
Moist, tender, and bursting with Cajun spices, this roast shreds effortlessly for sandwiches, tacos, or served over rice. The slow cooking melds the heat and smokiness into every bite, making it a versatile centerpiece for any meal.
Asian-Inspired Soy and Ginger Pork Butt Roast
Whip up this savory roast with minimal effort. Asian flavors transform pork butt into a tender masterpiece. Perfect for weeknights or entertaining.
Ingredients
– 4 lb pork butt roast (bone-in for more flavor)
– 1/2 cup soy sauce (low-sodium if preferred)
– 3 tbsp grated fresh ginger (or 1 tbsp ground ginger)
– 4 cloves garlic, minced (about 2 tbsp)
– 2 tbsp brown sugar (packed, or honey as substitute)
– 1 tbsp sesame oil (toasted for deeper flavor)
– 1/2 cup chicken broth (or water in a pinch)
– 1 tbsp cornstarch (for thickening sauce)
Instructions
1. Preheat oven to 325°F.
2. Pat pork butt dry with paper towels to ensure better browning.
3. In a small bowl, whisk together soy sauce, ginger, garlic, brown sugar, and sesame oil.
4. Place pork butt in a roasting pan fat-side up.
5. Pour marinade over pork, coating evenly.
6. Cover pan tightly with foil to lock in moisture.
7. Roast for 3 hours until internal temperature reaches 195°F for pull-apart tenderness.
8. Remove pork from oven and let rest for 15 minutes.
9. Transfer pork to a cutting board, reserving pan juices.
10. Skim excess fat from pan juices using a spoon.
11. In a saucepan, combine pan juices and chicken broth, bringing to a simmer over medium heat.
12. Mix cornstarch with 2 tbsp water to create a slurry.
13. Whisk slurry into saucepan and cook for 2 minutes until sauce thickens.
14. Shred pork with two forks, discarding bone if present.
15. Toss shredded pork with thickened sauce until well coated.
Pull-apart tender meat soaked in umami-rich sauce. Serve over rice or in tacos for a twist. The ginger adds a warm, aromatic kick that balances the savory soy.
Garlic-Pepper Crusted Boston Butt Roast
Bold flavors and simple prep make this roast a weeknight winner. Garlic and pepper create a savory crust while the interior stays juicy. Perfect for feeding a crowd with minimal effort.
Ingredients
– 1 (4-5 lb) Boston butt roast
– 3 tbsp olive oil (or any neutral oil)
– 6 garlic cloves, minced
– 2 tbsp coarsely ground black pepper
– 1 tbsp kosher salt
– 1 cup beef broth
Instructions
1. Preheat oven to 325°F.
2. Pat the roast dry with paper towels for better browning.
3. Rub olive oil evenly over the entire surface of the roast.
4. Combine minced garlic, black pepper, and kosher salt in a small bowl.
5. Press the garlic-pepper mixture firmly onto all sides of the roast.
6. Place the roast fat-side up in a roasting pan.
7. Pour beef broth into the bottom of the pan to prevent burning.
8. Roast uncovered for 3-4 hours until internal temperature reaches 195°F.
9. Rest the roast for 20 minutes before slicing against the grain.
Tender shreds of pork soak up the garlic-infused juices beautifully. The crust provides a satisfying crunch that contrasts with the melt-in-your-mouth interior. Try serving it over creamy polenta or stuffed into warm tortillas for a twist.
Honey-Mustard Glazed Pork Butt Roast
Perfect for a cozy dinner, this pork butt roast delivers sweet and tangy flavors with minimal effort. Prepare it ahead for stress-free entertaining.
Ingredients
– 4 lb pork butt roast (bone-in for more flavor)
– 1/4 cup Dijon mustard (whole grain works too)
– 1/4 cup honey
– 2 tbsp olive oil (or any neutral oil)
– 1 tsp garlic powder
– 1 tsp smoked paprika
– 1/2 tsp black pepper
– 1/2 tsp salt
Instructions
1. Preheat your oven to 325°F.
2. Pat the pork butt roast dry with paper towels to ensure a better sear.
3. Rub the roast all over with olive oil.
4. In a small bowl, mix Dijon mustard, honey, garlic powder, smoked paprika, black pepper, and salt.
5. Coat the pork butt roast evenly with the honey-mustard mixture using a brush or spoon.
6. Place the roast in a roasting pan fat-side up to self-baste during cooking.
7. Roast in the preheated oven for 3 hours, or until the internal temperature reaches 195°F for pull-apart tenderness.
8. Let the roast rest for 15 minutes before slicing to retain juices.
9. Slice or shred the pork as desired.
Velvety and tender, the pork pulls apart effortlessly with a caramelized, sticky glaze. Serve it shredded on buns for sandwiches or alongside roasted vegetables for a hearty meal.
Rustic Italian-Style Boston Butt Roast
Venture into hearty comfort with this slow-roasted pork shoulder. Its deep flavors and tender texture make it perfect for family dinners. Simple ingredients yield impressive results every time.
Ingredients
– 4 lb Boston butt roast (bone-in for more flavor)
– 2 tbsp olive oil (or any neutral oil)
– 1 tbsp kosher salt (adjust to taste)
– 1 tsp black pepper
– 1 tsp dried oregano
– 1 tsp garlic powder
– 1 cup chicken broth (low-sodium preferred)
– 1 onion, sliced (yellow or white)
Instructions
1. Preheat oven to 300°F.
2. Pat the Boston butt roast dry with paper towels for better browning.
3. Rub olive oil evenly over the entire surface of the roast.
4. Mix kosher salt, black pepper, dried oregano, and garlic powder in a small bowl.
5. Sprinkle the spice mixture all over the roast, pressing gently to adhere.
6. Place sliced onion in the bottom of a roasting pan.
7. Set the seasoned roast on top of the onion slices.
8. Pour chicken broth into the pan around the roast, avoiding the top to keep crust crisp.
9. Cover the pan tightly with foil or a lid to trap moisture.
10. Roast in the preheated oven for 4 hours until fork-tender.
11. Remove foil and increase oven temperature to 425°F.
12. Roast uncovered for 20 more minutes to crisp the exterior.
13. Let rest for 15 minutes before slicing to retain juices.
14. Shred or slice the meat, serving with pan juices and onions.
Buttery and succulent, this roast pulls apart effortlessly with rich, savory notes from the herbs and garlic. Serve it over polenta or in sandwiches for a satisfying meal that highlights its melt-in-your-mouth quality.
Tangy Orange and Brown Sugar Pork Butt Roast
Let’s get straight to this flavorful roast. Lasting orange zest and rich brown sugar create a perfect balance. It’s simple to prepare with minimal hands-on time.
Ingredients
– 4 lb pork butt roast
– 1 cup orange juice, fresh squeezed preferred for brighter flavor
– 1/2 cup brown sugar, packed
– 2 tbsp olive oil, or any neutral oil
– 1 tbsp soy sauce
– 2 tsp garlic powder
– 1 tsp salt
– 1/2 tsp black pepper
Instructions
1. Preheat your oven to 325°F.
2. Pat the pork butt roast dry with paper towels for better browning.
3. Rub the roast evenly with olive oil.
4. In a small bowl, mix brown sugar, garlic powder, salt, and pepper.
5. Coat the roast thoroughly with the spice mixture.
6. Place the roast fat-side up in a roasting pan.
7. Pour orange juice and soy sauce around the roast, not over the crust.
8. Cover the pan tightly with foil to keep moisture in.
9. Roast for 3 hours until the internal temperature reaches 195°F.
10. Remove the foil and roast for another 30 minutes to crisp the exterior.
11. Let the roast rest for 15 minutes before slicing against the grain for tenderness.
12. Serve with the pan juices drizzled over the top.
Gloriously tender and shreds easily with forks. The caramelized crust gives way to juicy, citrus-infused meat. Try it piled high on toasted buns or alongside creamy mashed potatoes.
Balsamic and Fig Boston Butt Roast
Unbelievably tender and packed with sweet-savory flavor, this roast transforms humble ingredients into a showstopping centerpiece. Perfect for Sunday dinners or entertaining guests with minimal effort.
Ingredients
– 4 lb Boston butt roast (also called pork shoulder)
– 1 cup balsamic vinegar (use a quality aged variety for depth)
– 1/2 cup dried figs, chopped (soak in warm water for 10 minutes if too hard)
– 2 tbsp olive oil (or any neutral high-heat oil)
– 4 garlic cloves, minced
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 tsp dried rosemary (fresh rosemary sprigs work too)
Instructions
1. Preheat your oven to 325°F.
2. Pat the Boston butt roast completely dry with paper towels—this ensures a better sear.
3. Rub the roast evenly with salt, pepper, and dried rosemary.
4. Heat olive oil in a large oven-safe Dutch oven or heavy-bottomed pot over medium-high heat.
5. Sear the roast on all sides until deeply browned, about 4-5 minutes per side.
6. Remove the roast from the pot and set aside on a plate.
7. Add minced garlic to the pot and sauté for 30 seconds until fragrant.
8. Pour in balsamic vinegar, scraping up any browned bits from the bottom of the pot.
9. Add chopped dried figs and stir to combine.
10. Return the seared roast to the pot, nestling it into the liquid.
11. Cover the pot with a tight-fitting lid and transfer to the preheated oven.
12. Roast for 3-3.5 hours, or until the meat is fork-tender and easily shreds.
13. Remove from oven and let rest for 15 minutes before slicing or shredding.
Rich, caramelized balsamic and sweet figs create a glossy glaze that soaks into every fiber of the pork. The meat pulls apart effortlessly with a melt-in-your-mouth texture. Serve shredded over creamy polenta or with crusty bread to soak up the incredible juices.
Savory Herb and Garlic Boston Butt Roast
Deliciously tender and packed with flavor, this roast is perfect for Sunday dinners or meal prep. Direct and simple to make, it fills your kitchen with an irresistible aroma.
Ingredients
– 4 lb Boston butt roast (bone-in for more flavor, or boneless for easier slicing)
– 3 tbsp olive oil (or any neutral oil)
– 6 cloves garlic, minced (about 2 tbsp)
– 2 tbsp fresh rosemary, chopped (or 2 tsp dried)
– 1 tbsp fresh thyme, chopped (or 1 tsp dried)
– 1 tsp salt (adjust to taste)
– 1/2 tsp black pepper
– 1 cup chicken broth (low-sodium preferred)
Instructions
1. Preheat your oven to 325°F.
2. Pat the Boston butt roast dry with paper towels to ensure a better sear.
3. In a small bowl, mix olive oil, minced garlic, chopped rosemary, chopped thyme, salt, and black pepper to form a paste.
4. Rub the herb paste evenly all over the surface of the roast.
5. Heat a large oven-safe skillet or Dutch oven over medium-high heat for 2 minutes.
6. Place the roast in the skillet and sear for 4-5 minutes per side until browned, using tongs to turn it.
7. Pour chicken broth into the skillet around the roast, avoiding washing off the herb coating.
8. Cover the skillet with a lid or aluminum foil and transfer it to the preheated oven.
9. Roast for 3-4 hours until the internal temperature reaches 195°F on a meat thermometer for pull-apart tenderness.
10. Remove the roast from the oven and let it rest for 15 minutes before slicing or shredding. So succulent and fall-apart tender, it’s infused with garlic and herbs. Serve shredded on sandwiches or alongside roasted vegetables for a hearty meal.
Smoky Chipotle Pork Butt Roast
Bold flavors define this pork roast, with smoky chipotle and aromatic spices creating a deeply satisfying meal. It’s perfect for weekend cooking and feeds a crowd effortlessly.
Ingredients
– 4 lb pork butt roast
– 2 tbsp olive oil (or any neutral oil)
– 3 tbsp chipotle in adobo, minced (adjust for heat preference)
– 1 tbsp brown sugar
– 2 tsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth (or water)
Instructions
1. Preheat oven to 300°F.
2. Pat pork butt dry with paper towels for better browning.
3. In a small bowl, mix chipotle in adobo, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
4. Rub spice mixture evenly over all sides of the pork.
5. Heat olive oil in a large oven-safe Dutch oven over medium-high heat.
6. Sear pork for 4-5 minutes per side until deeply browned.
7. Pour chicken broth into the Dutch oven to deglaze, scraping up browned bits.
8. Cover Dutch oven with a lid and transfer to preheated oven.
9. Roast for 3-4 hours until internal temperature reaches 195°F and meat shreds easily.
10. Let rest for 15 minutes before shredding with two forks.
11. Skim excess fat from juices and mix back into shredded pork.
Lusciously tender and packed with smoky heat, this pork melts in your mouth. Serve it in tacos with fresh cilantro and lime, or pile it high on buns for killer sandwiches. Leftovers make amazing nachos or breakfast hash.
Pineapple Teriyaki Boston Butt Roast
Ready for a sweet and savory twist on pork roast. This pineapple teriyaki version delivers tender, juicy meat with minimal effort. Perfect for weeknight dinners or casual gatherings.
Ingredients
– 4 lb Boston butt roast (also called pork shoulder)
– 1 cup pineapple juice (canned or fresh)
– 1/2 cup soy sauce (low-sodium preferred)
– 1/4 cup brown sugar
– 2 tbsp rice vinegar
– 2 garlic cloves, minced (or 1 tsp garlic powder)
– 1 tbsp grated fresh ginger (or 1 tsp ground ginger)
– 1 tbsp cornstarch
– 2 tbsp water
– 1 tbsp vegetable oil (or any neutral oil)
Instructions
1. Preheat oven to 325°F.
2. Pat the Boston butt roast dry with paper towels to ensure a good sear.
3. Heat vegetable oil in a large oven-safe skillet or Dutch oven over medium-high heat.
4. Sear the roast on all sides until browned, about 3-4 minutes per side.
5. In a bowl, whisk together pineapple juice, soy sauce, brown sugar, rice vinegar, minced garlic, and grated ginger.
6. Pour the sauce mixture over the seared roast in the skillet.
7. Cover the skillet with a lid or foil and transfer to the preheated oven.
8. Roast for 3-4 hours, or until the internal temperature reaches 195°F for pull-apart tenderness.
9. Remove the roast from the skillet and let it rest on a cutting board for 15 minutes.
10. While the roast rests, place the skillet with the sauce on the stovetop over medium heat.
11. In a small bowl, mix cornstarch and water to create a slurry.
12. Whisk the slurry into the sauce and simmer for 2-3 minutes until thickened.
13. Shred the pork using two forks, discarding any large fat pieces.
14. Toss the shredded pork with the thickened teriyaki sauce.
The roast becomes incredibly tender, easily pulling apart with a rich, sweet-savory glaze from the pineapple and teriyaki. Serve it over rice with steamed veggies, or pile it high on toasted buns for killer sandwiches.
Conclusion
Deliciousness awaits with these 27 pork Boston butt recipes—perfect for cozy family dinners or entertaining. We hope you find a new favorite to try! Share your thoughts in the comments and pin this roundup on Pinterest to save for later. Happy cooking!
I’m Louise Cutler, a food lover who enjoys creating simple, flavorful recipes that anyone can make and share at home.
