Slow Roasted BBQ Pork

Pork butt and simple pantry ingredients are all you need for this fork-tender Slow Roasted BBQ Pork. It is simply marinated and then oven baked low and slow. This is easy-to-make and budget-friendly pork that everyone will enjoy.

If you love fork-tender cuts of meat, you will like this Chuck Steak Roast too!

This post was originally published in 2014 and was updated in April 2024.

This slow cooked boneless pork butt recipe also works with pork shoulder. It is marinated in a wet marinade made of pantry items that many well-stocked kitchens would have on hand. The pork is then slowly roasted until the fork is tender. And I mean low and slow at 275° F.

Why make this recipe:

• Minimum ingredients— all you need are a boneless pork butt and six other simple ingredients for the marinade.
• Easy easy prep— requires less than 10 minutes of prep time and no searing needed.
• Budget-friendly— pork butt and shoulder are cost-effective cuts of meat, allowing you to get more on a small budget.
• Versatile— it can be served up in various ways. More on that below.

Ingredients needed:

• Boneless pork butt
• Barbecue sauce
• Beef broth
• Garlic clove
• Soy sauce
• Cayenne pepper
• Black pepper

Why bake at a low temperature?

This pork recipe bakes at 275° F. When using tough cut and meat, low-temperature baking allows the fat to render slowly and the collagen to break down, resulting in a more tender, juicy, and flavorful end product

What temperature is the pork done?

At 275° F baking temperature, cooking takes about 55-85 minutes for one pound of pork. The USDA guidelines state that pork roasts can be cooked to a minimum of 145° F with a three-minute rest time. With the carryover cooking, the internal temperature should reach 160° F with the rest time.

With that being said, for tough cuts of meat, like pork butt and shoulder, a longer cooking time is needed for it to become fork tender. Generally speaking, pork butt and shoulder should be cooked until the internal temp is 195°-205 ° F. The collagen and connective tissues are properly broken down at this temperature range, producing a fork-tender, melt-in-your-mouth pork roast.

How to tell if the pork is cooked without a thermometer?

Using an instant-read thermometer is the most accurate way to determine doneness. However, if you don’t have one, here are a couple of cues to look for:

• The meat easily tears off—use a fork to shred a piece of meat. If it comes off easily, it is cooked properly.
• Probe test—insert a probe into the pork. It should go through without resistance, and the juices should be clear or barely pink.

Ways to serve:

There are many ways to enjoy barbecue pork roast. Make a big roast to enjoy for several meals a week. Mix up how to serve, and it will feel like you are eating a different meal every time.

• As the entree with a potato salad side and bacon and green beans.
• Serve as the entree with mac and cheese and eggless cornbread or cabbage slaw.
• As a pulled pork sandwich or sliders with cole slaw.
• In quesadillas with cheddar or Monterey cheese, or as tacos and all the fixings.

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• Jumbo zip lock bags are used to marinate the pork. Makes cleanup easy.
• Silicone pastry brush for brushing marinade on pork.
• Instant read thermometer for accurate doneness testing. This model is waterproof and takes a reading in 3 seconds.
• Dutch oven for baking pork. This one has high ratings and is reasonably priced.

YOU MIGHT ALSO LIKE THESE RECIPES

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Slow Roasted BBQ Pork

Author: Thao | In Good Flavor Cooking Method:Oven Baked/Roasted Cuisine:American Courses:Main Dish Recipe Keys: High Protein

Difficulty:BeginnerPrep time: 10 minutesCook time:4 hours Rest time:4 hours Total time:8 hours 10 minutesServings:6 Servings

Description

Pork butt and simple pantry ingredients are all you need for this fork-tender Slow Roasted BBQ Pork. It is simply marinated and then oven baked low and slow. This is easy-to-make and budget-friendly pork that everyone will enjoy.

Ingredients

• 18-ounce bottle of Hickory and Brown Sugar Barbecue Sauce (I use Sweet Baby Ray’s)
• 1/2 cup beef broth
• 1/4 cup soy sauce
• 1 clove garlic, minced
• 1/2 teaspoon black pepper
• 1/2 teaspoon cayenne pepper
• 4-pound boneless pork butt
• 1 jumbo size zip lock plastic bag

Instructions

1. Combine all of the wet ingredients into a medium bowl. Add garlic, black pepper, and cayenne pepper. Whisk well and set aside. 
2. Using a small sharp knife, puncture 1” deep holes 2” apart throughout the pork. Place in the plastic bag. Pour all but 1/3 cup of the marinade onto the pork. Seal the bag tight and massage the pork, working the marinade into the slits you have made. Refrigerate pork for 4 hours to overnight. Refrigerate the reserved marinade until ready to use.
3. Preheat oven to 275˚ F. Place pork (discard marinade) in a prepared Dutch oven or roasting pan and bake, covered, for about 4 hours or until the meat falls apart. As a general guide, bake 1 hour for every 1 pound of meat. The pork is safe to eat when the internal temperature is 145° F; shoot for an internal temp of 195°-205° F for fork-tender pork.
4. Brush the reserved marinade onto the pork. Broil on low until slight charring is on the glaze (rotate if necessary for even charring). Remove from the oven and allow to rest for 15 minutes. Transfer the pork to a platter. Use forks to break the pork into chunks.  Skim the fat off the top of the juices in the pan and drizzle over the pork.
5. Makes 6 servings.
6. Serving ideas: Serve with roasted, mashed, or baked potatoes and a side of veggies. Or shred and serve as a sandwich, quesadilla, or taco.

Notes:

• To test for doneness, use two forks to shred the pork. If the meat feels tender and pulls apart easily, it is done. If not, return to the oven and continue to bake, checking every 30 minutes until fork-tender.
• I have roasted the pork at 300˚ F with great results. Baking time is slightly reduced. 

Keywords:Pork Roast, BBQ Pork, Slow Roasted, slow cooked pork butt, pork roast recipe

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