Oven Slow Roasted Pork Butt

Diana Perry


New Year's Day here in the south means PORK! And it needs to be truely melt in your mouth pork! It was nasty outside so we didn't want to try using a smoker, but wanted smoky delicious pork. Don't be afraid of the amount of smoky paprika in the rub! It really works! I had the roast in the refrigerator about 16 hours before it went in the oven, but that was just part of my particular schedule. I think overnight, or 12 hours will work well.


★★★★★ 1 vote

10 Min
9 Hr


  • 10-12 lb
    pork butt/shoulder
  • 2-1/2 Tbsp
    sea salt''
  • 3 Tbsp
    garlic powder
  • 5 Tbsp
    dark brown sugar
  • 2 Tbsp
    ground mustard
  • 3/4 c
    smoked paprika
  • 1 Tbsp
    mrs. dash onion & herb seasoning
  • 1 large
    onion, thickly sliced
  • 2-3 large
    stalks celery
  • 18 oz
    your favorite barbecue sauce

How to Make Oven Slow Roasted Pork Butt


  1. Combine all your spices, set aside. Trim excess fat from the pork leaving a nice layer on the top of the roast for self basting while in the oven.
  2. Rub your spice blend all over the roast; cover with saran wrap and refrigerate overnight, or at least 12 hours.
  3. Slice onion into thick slices and put in the bottom of your pan, along with stalks (including leaves) of celery.
  4. Place in preheated 325 degree oven and cover roaster with lid, or with aluminum foil.
  5. Roast for 8 to 9 hours. Check for doneness with meat thermometer. When pork reached 200 degrees I basted with barbecue sauce and returned to oven without lid for about 30 more minutes (or until you have a nice browned finish on the roast.)
  6. You can serve slices at this point, or shred the pork to get pulled pork. Add sauce of your choice and enjoy in slices or on buns.

Printable Recipe Card

About Oven Slow Roasted Pork Butt

Course/Dish: Pork
Main Ingredient: Pork
Regional Style: Southern
Dietary Needs: Dairy Free

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