Slow Roasted Boneless Pork Butt

^{This post has been sponsored by Andria's Food Group. All opinions expressed are my own.}

Today we’re preparing one of my family’s go-to crowd pleasers: a Slow Roasted Boneless Pork Butt. Rich and flavorful, with a crispy crust that is sweet, savory, and sticky. The marinade is simple to prepare, and the slow roasting process is a mostly hands-off affair.

To help make today’s Slow Roasted Pork Butt, we’ve partnered with our long-time friends over at Andria’s Steakhouse, whose BBQ Sauce is the star of today’s recipe, since it’s the key ingredient behind achieving a sweet and savory crust, that’s decadently sticky. More on this star ingredient below.

Now, without further delay, let’s slow roast a pork butt. Read on for a recipe overview, complete ingredient checklist, and printable recipe card.

What to Expect – Recipe Overview

Alright, if you’ve read this far, you’ve likely decided this is one recipe you don’t want to miss out on. However, you probably also still have a few questions, such as what this recipe is like in terms of taste and texture, how hard it is to make, or what it pairs well with.

For the answers to those questions and more, read on.

Taste and Texture

• Overall: The pork butt (despite its name it actually comes from the shoulder) is one of the most tender and flavorful cuts of pork, especially when slow-roasted.
• Taste: We’re marinating the pork in a mix of fresh garlic, capers, oregano, and lemon juice, which bring a layered flavor to the pork that’s herbal, sweet, and just a touch tangy, which melds beautifully with the pork’s natural meatiness.
• Andria’s BBQ Sauce: I’m calling this ingredient out on its own since it’s seriously the star of the show. The BBQ Sauce caramelizes beautifully, giving the pork a deep, golden crust and a sweet and savory, sticky finish. Delicious.
• Texture: Slow cooking is key here, as it ensures a juicy, fork-tender texture with a crispy crust and moist interior.

Difficulty Level

• Moderate: The marinating process is straightforward, but proper temperature control, patience, and attention to time are needed for a perfect roasting process. While this recipe is not difficult on a technical level, the roasting process is fairly easy to botch and does take a fair bit of time.

Preparation Process

1. Marinate – We start things off simple. Make the marinade, and let the pork sit for at least an hour or preferably overnight in the fridge. This brings flavor and helps seal in moisture. And remember – there’s no substitute for marination time.
2. Sear the Garlic – We want to bring out the garlic’s deep, savory flavors and natural sweetness, and to do that, we give the garlic a quick sear.
3. Roast Slowly – Cooking at 325°F for 25-30 minutes per pound ensures even doneness. Slow roasting is key to this recipe.
4. Baste with BBQ Sauce – And here comes our secret ingredient. Apply Andria’s BBQ Sauce during the last hour of roasting to create a caramelized crust, with sweet and savory flavor and that nice sticky finish.
5. Rest Before Carving – Letting the pork rest for 15-20 minutes before slicing helps retain juices. Do not skip this step.

Pairings

• Side Dishes: Roasted potatoes, a crispy and creamy coleslaw, or garlic bread would all be my go-to pairings.
• Wine: My first instinct here would be a white wine, such as a Zinfandel or Assyrtiko. That said, a red wine such as Syrah or Pinot Noir would also pair beautifully.

Ingredient Checklist – Everything You’ll Need

For the Roast

• 5½ lb. Boneless Boston Roast Pork Butt
  • Note: Look for a roast with decent marbling, as there’s no escaping that fat is both flavor and moisture.
  • Bone-In Vs Boneless: Basically, as we discussed in our Garlic Prime Rib recipe, this comes down to flavor vs convenience. Bone-in roasts retain moisture better, as the bone acts as a buffer, enhancing the overall taste while keeping the meat juicier through cooking. This means that bone-in roasts work well for slow roasting. That said, this also means that bone-in roasts require longer cooking times, and they are usually harder to carve. As such, if you're confident that your cooking method and recipe will keep the meat juicy, or if you’re simply short on time, opt for a boneless roast; otherwise, buy bone-in.
• Parchment paper (for lining the pan)
  • Tip: Nothing prevents sticking better than parchment paper. It also helps save on cleanup. Parchment paper is my number one kitchen tip.
• Andria's BBQ Sauce (for basting)
  • Note: This is a bold, pleasantly smoky, decadently thick, and slightly sweet sauce that’s perfect on everything from grilled beef to roast pork to fatty fish or even grilled veggies. Today, it’s also helping to enhance the caramelization of our pork roast.
  • Why You’ll Love It: Look, I’ve been partnering with Andria’s Steakhouse since the start of 2023, and ‘Gourmet’ is the operative word in what I do. Heck, it’s our name. And the truth of the matter is that Andria’s line of sauces and salad dressing really do steal every recipe they’re a part of. Four our Roast Pork Butt, the BBQ sauce brings a delicious blend of sweet and savory, while being pleasantly thick and smoky. Whether your grilling sausages or steaks, planking salmon, or slow roasting a pork butt, this BBQ Sauce has something to offer. So, up your culinary game and grab a bottle. I promise you won’t be disappointed.

For the Marinade

• 4-5 grilled garlic cloves, chopped
  • Grilled: We’re grilling the garlic to enhance its savory qualities while bringing out its natural, garlicy sweetness. Basically, we’re deepening its flavor.
  • Substitution: A teaspoon of garlic powder can stand in for fresh garlic. You can also use a teaspoon of garlic paste if fresh garlic is unavailable.
• 1 tbsp. capers with brine
  • Tip: Do not rinse capers; that ruins them. The brine is a feature, not a flaw.
  • Tip (2): No, seriously, stop rinsing your capers.
  • Substitution: Chives, green olives, or anchovies will all work as substitutes.
• 2-3 tbsp. fresh Italian parsley, chopped
  • Note: For freshness and some bright herbal notes.
  • Substitute: Your fresh herbs of choice. My go-to stand-ins would be fresh cilantro, basil, or thyme.
• 2-3 tbsp. olive oil
  • Note: Functions as the base of the marinade and does, in fact, come through in the flavor. For that reason, I do suggest using a decent quality extra virgin olive oil. It also brings fat to the meat, helping the marinade soak in while promoting even browning.
  • Substitute: If olive oil isn’t available, I would suggest a flavor-neutral cooking oil for the marinade, such as avocado oil.
• ½ tsp. salt
  • Note: This helps to bring out the meat’s natural flavors.
  • Tip: I recommend using a large-grain salt, such as sea salt or kosher salt. That said, plain table salt will do the job.
• ½ tsp. coarse ground black pepper
  • Fresher Is Better: Fresh cracked black pepper has the best aromatics, and a little black pepper goes a long way in balancing out the natural richness of the roast while enhancing the overall aromatic profile
  • Bonus Points: Crushing the pepper in a mortar and pestle will give you the absolute best results, so bonus points for that. Yes, this absolutely does make a difference, as it ensures maximal release of the peppercorns’ natural oils.
  • Substitute: Pre-ground gets the job done just fine – and is what I’m using here today. And yes, you can indeed substitute white pepper for a milder spice.
• 1 tsp. dried oregano, crushed
  • Tip: Be sure to crush the oregano in your palms or a mortar and pestle to release its natural oils.
  • Bonus Points: Once again, a mortar and pestle achieve the best results. Yes, it really does make a difference.
  • Substitution: This is one recipe where you probably can get away with fresh oregano if preferred, but it will be much stronger.
• 1-2 tbsp. grated Parmesan cheese
  • Tip: I always opt for freshly grated parmesan since pre-grated parmesan leaks moisture, and moisture, in this context, is flavor.
  • Substitution: Your preferred grating cheese will work just fine.
• 1 tbsp. fresh lemon juice
  • Note: For some bright citrusy notes, and to help tenderize the meat.
  • Substitute: Vinegar. I would opt for apple cider vinegar in this instance, but your preferred vinegar, such as wine vinegar or rice vinegar, will work just fine.

Pork Butt – What Is It?

For starters, this cut is assuredly ‘not’ from the pig’s derriere. On the contrary, this cut of the pork comes from the upper part of the shoulder. Though most often labeled simply as ‘pork butt,’ you may sometimes see this cut labeled as Boston Butt, especially if shopping at independent or boutique butcheries. This area of the pig provides a well-marbled slab of meat that takes on a rich flavor, maintains its tenderness, and stays moist through cooking, making it especially desirable for low and slow roasting.

Why Is It Called "Pork Butt"?

Is this some sort of long-running joke? Or perhaps a centuried prank run by our butcher class? Nope. It’s a simple case of ‘lexicological leftovers.’

The term ‘butt’ – in this context – dates back to colonial New England, where butchers stored and shipped less desirable pork cuts in barrels called “butts.” Any cut pulled from these barrels was simply dubbed ‘pork butt.’

Over time, as these ‘barrel butts’ faded away, the name stuck to the shoulder portion cuts. And thus, for no reason in particular, pork shoulder is now most commonly called ‘pork butt.’

What Makes Pork Butt a Great Choice?

• Well-Marbled for Moisture: As mentioned above, fat is flavor. Fat is also moisture. As such, the natural fat content helps keep the meat tender and flavorful through roasting. It also makes for a nice, crispy crust.
• Perfect for Slow Cooking: Whether roasted, smoked, or braised, pork butts are perfect for all sorts of slow cooking.
• Versatile for Various Dishes: While it’s often used for pulled pork, this cut is also excellent when roasted whole (as we’ve done today), cubed for stews, or even ground up for sausage.

Selecting a Quality Pork Butt

A good pork butt recipe starts with a good pork butt, naturally. So, when choosing a pork butt for your recipe, you need to make sure that you’re the getting the best one available.

Here’s what to look for:

• Marbling Matters: I’ve said this a few times now – fat is flavor, and fat is moisture. That means you want to start by looking for decent amounts of marbling. That means thin streaks of fat throughout the meat. This fat melts during cooking, keeping the pork juicy and flavorful.
• Firm Texture: If the pork is soft or mushy, it is no good. Instead, the meat should feel firm to the touch, not overly soft or mushy. A quality cut will have a dense, even texture.
• Color Check: Opt for a roast with a rich pinkish-red hue. Meat that is pale, blotchy, brown, or grey has begun to turn. Not good.
• Fat Cap Consideration: A layer of fat on one side (known as the fat cap) can help baste the meat as it cooks. Some butchers will trim this down, but a little fat cap adds moisture and flavor – as I’ve said a few times by now.
• Know Your Labeling: If possible, choose heritage breed pork or pasture-raised options, as these often have superior taste and quality. Additionally, USDA-labeled pork should be graded as Select, Choice, or Prime, with Prime offering the highest quality. For a more complete rundown on the USDA labeling, see this post.

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And that’s our Slow Roasted Boneless Pork Butt, made with some help from our friends over at Andria’s. If you enjoyed this recipe, or have any questions or suggestions, be sure to let us know in the comments below, we always love hearing from you.

Happy Cooking!

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