Roast Pork Butt

Equipment

Instant-read thermometer

Ingredients

• One (6 1/2- to 8-pound) bone-in skinless pork butt, or pork shoulder or two 3 1/2- to 4-pound pork butts
• Bucks Sweet Sneaky Heat

Instructions 

1. In a small bowl, stir together the 1 tablespoon Diamond kosher salt, 1 tablespoon light brown sugar, 1 tablespoon paprika, ½ to 1 tablespoon red pepper flakes, 1 tablespoon ground cumin, and 1 tablespoon coarsely ground black pepper.
2. Rub the one (6 1/2- to 8-pound) bone-in skinless pork butt all over with the spice mixture. The pork butt should be completely coated on all sides.

3. If you have time, tightly wrap the pork in plastic wrap, place it on a plate, and refrigerate overnight (8 to 12 hours) to let the flavors “hold hands,” as Buck used to say.
4. Crank the oven temperature to 250°F (121°C). Place a roasting rack in a large pan.
5. Place the pork butt, fat cap side up, on the rack. Roast the pork, uncovered, until the internal temperature reaches 195°F to 205°F (90°C to 96°C). 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 10 to 16 hours, depending on your oven and the size of your pork butt.
6. Remove the pork from the oven and let the roast rest for 30 minutes on a cutting board.

Notes

1. Rest—Letting the pork sit overnight after rubbing it with the spice mixture is optional but highly recommended.
2. Cool—Make sure to let the pork butt sit before shredding it. It will be hot.
3. Storage—The pulled pork will store well in the fridge for up to 4 days. If you’re freezing it for later, divvy it into 1-pound servings and freeze it in storage bags. Reheat in a 300°F oven until warmed through.
4. Dietary—This recipe works for gluten-free and dairy-free diet.