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Pork Boston Butt Recipes

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Boston Butt


Learn how to cook a Boston Butt (or pork shoulder) in the oven for a flavorful, juicy pulled pork that can be served in countless ways.


PREP TIME 5 minutes

COOK TIME 8 hours

SERVINGS 20




Section 1: Ingredients


  • 7-8 pounds Boston Butt or pork shoulder

FOR THE PULLED PORK RUB:

  • 1/2 cup smoked paprika

  • 1/3 cup dark brown sugar

  • 1/4 cup salt

  • 1/4 cup garlic powder

  • 2 tablespoons black pepper

  • 2 tablespoons chili powder

  • 2 tablespoons onion powder

  • 2 tablespoons chipotle chili pepper

  • 1 tablespoon cayenne pepper

  • 1 tablespoon cumin

  • 1 tablespoon dry mustard


Section 2: Directions


1. Preheat the oven to 450ºF.

2. Mix all of the spices together in a bowl.

3. Rub the spice mix on all sides of the pork butt.

4. Place the pork butt fat side up in a roasting pan with a rack.

5. Bake for 30 minutes at 450ºF. Then, without opening the oven, reduce the oven temperature to 250ºF. Bake for 7-8 hours or until the internal temperature of the pork reaches 195-

200ºF.

6. Take the pork out of the oven, cover it with aluminum foil and allow it to rest for 15 minutes.

7. Then use meat forks to shred the meat.

8. Save some of the juices from the pork to store the leftovers in. It helps keep the pork juicy.

9. Store any leftover pork in an airtight container for up to 3 days.

10. Freeze any leftovers for up to 6 weeks.

NOTES:

Recipe Variations:

~Smoker: I was thrilled when my oven baked pork butt came out looking so similar to how a smoked pork butt looks. But if you want to smoke pork, try out our pulled pork rub in the smoker. It’s amazing.

~Slow cooker or Crock Pot: The low temperature of a slow cooker is a great place to get that fork-tender pork. Try our pork carnitas or a sweet pulled pork.

~Instant Pot: If you don’t have all day to wait for pork shoulder to cook, the Instant Pot is the way to go. Try our IP pulled pork with bbq sauce.

Reheating Instructions

There are 4 options for reheating shredded pork. Your method may depend on how much pork you have leftover and how you are serving it.

~Stovetop: Simply add the pork to a pan with a little bit of oil or broth and heat it over medium heat, stirring occasionally, until it reaches your desired temperature. I like this method because the pork gets a little crisp, which is great for burritos.

~Oven: Preheat your oven to 350 degrees F (175 degrees C). Place the shredded pork in an oven-safe dish and add a little bit of liquid, like chicken broth or barbecue sauce, to keep it from drying out. Cover the dish with foil and reheat it in the oven for about 15-20 minutes or until it reaches your desired temperature.

~Slow Cooker: Place the shredded pork in the slow cooker with a little bit of liquid, like chicken broth or barbecue sauce, and cook it on low heat for about 1-2 hours, or until it reaches your desired temperature. I use the slow cooking method when I’m having company so the pork is ready when I need it.

~Microwave: This is by far the fastest method. Place the shredded pork in a microwave-safe dish and add a little bit of liquid, like chicken broth or barbecue sauce, to keep it from drying out. Cover the dish with a microwave-safe lid and reheat it in the microwave on medium power for about 2-3 minutes or until it reaches your desired temperature. Heating time will vary depending on the quantity and the microwave you are using.



Sweet Potato Pulled Pork Hash


An absolutely delicious one-skillet Sweet Potato Pulled Pork Hash recipe using leftover pulled pork. Add an egg on top to make this a complete meal. Naturally gluten free. Try it for dinner this week!


Prep Time 15 minutes

Cook Time 30 minutes

Total Time 45 minutes

Servings 4




Section 1: Ingredients


  • 2 lbs sweet potatoes - (3 large)

  • 1 red onion

  • 2-3 tablespoons olive oil

  • 2 cups leftover pulled pork

  • 4 eggs

  • Salt & pepper to taste

  • Optional: Chopped cilantro, parsley, or scallions for garnish, or a drizzle of sriracha (see notes for ideas)

Section 2: Directions


1. Preheat oven to 425F. 

2. Dice the sweet potatoes into ½ inch pieces. The smaller the pieces, the faster they will cook. Slice the red onion into half moons.  

3. Add the olive oil to a large cast iron skillet (or another oven-safe skillet) over medium heat. Add the sweet potatoes and stir to coat in the olive oil mixture. 

4. Cook the sweet potatoes over medium heat for 10-15 minutes or until the potatoes are almost fully cooked, stirring every few minutes. Cover with a lid when not stirring, to get the potatoes to cook faster. Watch the heat level - turn the heat down if the sweet potatoes start to burn. 

5. Add the red onion, stir well, and cook for 5 minutes. Season to taste with salt and pepper, to taste. Go easy on the salt if your pulled pork is very salty. 

6. Add the pulled pork, stir, and cook for 2-3 minutes until heated through. 

7. Make 4 small holes/indentations in the potato mixture and carefully crack an egg into each spot. Season the eggs with salt and freshly ground pepper.

8. Carefully transfer the pan to a pre-heated oven and cook for 5-7 minutes, or until the egg is at the desired done-ness. Remove from the oven (carefully!) and garnish with fresh herbs or a drizzle of sriracha to serve.

Notes:

Any kind of leftover pulled pork will work in this recipe.

Seasoning ideas: When the potatoes are mostly cooked, season them with Cajun seasoning, BBQ sauce, a drizzle of sriracha, or a squeeze of lime juice

A few tips on serving this pulled pork and sweet potato recipe:

~ Definitely don't skip the egg on top! It takes just a few extra minutes to pop the skillet into the oven and bake the eggs, but makes the meal so much more tasty and complete. Toast a few baguette slices for dipping into the egg yolk.

~ Sweet potatoes and pork are pretty filling that you might not even need to cook a separate side dish to serve with this recipe. Serve this sweet potato hash with an easy side salad and a light vinaigrette dressing.

~ If you're planning on saving half of this dish for another day, then I would recommend only baking as many eggs as you will eat in one sitting. Otherwise the baked egg will overcook when you are reheating the hash the next day. Besides, you really don't want to keep a half-cooked egg overnight. An easy way to do this is to carefully scoop out half the sweet potato hash mixture into a heat-proof storage container, and then carefully crack the eggs onto the potatoes in the skillet and bake. Another option is to fry a couple of sunny side up eggs in a separate pan and just serve them over the sweet potato hash on your plate. 



Pulled Pork and Apple Pizza


Succulent pulled pork and juicy apple piled on pizza with onion and sweet barbecue sauce. The combination of flavors in this quick pizza with easy premade crust and leftover pork is fun for pizza night, even on a weeknight.

Prep Time: 15 minutes

Cook Time: 10 minutes

Total Time: 25 minutes

Servings: 4




Section 1: Ingredients


  • 1 premade pizza crust

  • ¼ cup barbecue sauce

  • 1 Granny Smith apple cored and sliced

  • ½ cup red onion thinly sliced

  • 4 oz pulled pork

  • 6 oz shredded sharp cheddar cheese see Notes


Section 2: Directions

 

1. Heat the oven to 425°F with a pizza stone in the oven to preheat as well.

2. Layer onto the preheated stone, in order: pizza crust, barbecue sauce, apple, onion, pork, and cheese.

3. Put the pizza on the pizza stone into the oven and cook at 425°F for 10 minutes until golden around the edges and toppings cooked through.

Notes:

For the cheese, it is preferable to use a combination of sharp and Vermont white cheddar cheeses, rather than only orange sharp cheddar.




Pulled Pork Loaded Potato


Discover the ultimate comfort food with a pulled pork loaded potato — a perfect blend of rustic simplicity and gourmet taste that promises to impress and satisfy with every forkful.

PREP TIME: 20 minutes

COOK TIME: 1 hour

TOTAL TIME: 1 hour 20 minutes

SERVINGS: 4




Section 1: Ingredients


  • 4 large russet potatoes

  • 2 tablespoons olive oil

  • 1-2 teaspoons salt

  • 4 tablespoons butter melted

  • 1 cup shredded cheddar cheese

  • 2 cups pulled pork

  • 1/2 cup sour cream

  • 1/2 cup sliced green onions

  • 1/2 cup barbecue sauce optional

  • Salt and pepper to taste


Section 2: Directions

 

1. Preheat the oven to 400 degrees F.

2. Scrub each potato clean. Use a fork to poke 8 to 10 sets of holes in each potato's skin for ventilation. Rub each with a small amount of olive oil, then season generously with salt. 

Wrap each potato tightly in aluminum foil.

3. Place the wrapped potatoes on a baking sheet to catch any juice that may leak out. Bake for one hour, or until soft.

4. Carefully remove the potatoes from the oven and unwrap. Slice each potato in half lengthwise.

5. To the inside of each potato, add 1 tablespoon melted butter. Pile on the cheese, pulled pork, sour cream, and green onions. Feel free to add additional items as desired! Season with salt and pepper and an extra drizzle of barbecue sauce, if using.

Substitutions

~If you’re looking to reduce the sodium in this recipe, opt for unsalted butter and a low-sodium cheese.

~If you don’t consume dairy, plant-based cheeses and dairy-free sour cream can be used.

~Those avoiding pork can use shredded chicken or a plant-based meat substitute.

~If the pulled pork isn’t saucy enough for your liking, adding barbecue sauce is an easy fix.










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