Prep 20 min Cook 9hrs

This oven-roasted pork butt, coated in a simple rub of brown sugar, paprika, cumin, and red pepper flakes, is an easy recipe to make and yields enough pulled pork to feed a small army. Perfect for parties, weekend bashes, and weeknight dinners.


▢1 tablespoon Diamond kosher salt

▢1 tablespoon light brown sugar

▢1 tablespoon paprika

▢1/2 to 1 tablespoon red pepper flakes

▢1 tablespoon ground cumin

▢1 tablespoon coarsely ground black pepper

▢One (6 1/2- to 8-pound) bone-in skinless pork butt (Boston butt), or pork shoulder or two 3 1/2- to 4-pound pork butts

▢Your favorite store bought or homemade barbecue sauce, (optional)



  • In a small bowl, stir together the salt, sugar, paprika, pepper flakes, cumin, and black pepper.
  • Rub the pork butt all over with the spice mixture. The pork butt should be completely coated on all sides. If you have time, tightly wrap the pork in plastic wrap, place it on a plate, and refrigerate overnight to let the flavors mingle.
  • Preheat the oven to 250°F (121°C). Place a wire rack in a roasting pan. (To make this on a grill, see the instructions in the FAQs above.)
  • Place the pork butt, fat side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 150'
  • By this point, the exterior should be crispy and dry. This is similar to what’s referred to as “bark” when smoking on a grill. This can take anywhere from 4 to 10 hours, depending on your oven and the size of your pork butt.
  • Remove the roast from the oven and let it rest for 15 minutes.