• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe

Bake It With Love

menu icon
go to homepage
  • Recipes
    • Breakfast
    • Side Dishes
  • Dinners
  • Desserts
  • About
    • Contact Us
  • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
      • Breakfast
      • Side Dishes
    • Dinners
    • Desserts
    • About
      • Contact Us
    • Subscribe
  • Join Us!

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
  • ×
    Home » Recipes » Main Dish

    Angela @ BakeItWithLove.com · 35 Comments

    Pork Shoulder Butt Roast

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email
    Jump to Recipe
    Pin image with text of pork shoulder butt roast on a serving dish sliced.

    This pork shoulder butt roast is an ultra-tender, melt-in-your-mouth dinner that is sure to satisfy all of your guests! It only takes a few minutes of active work while the rest of the time is spent in the oven! This impressive dinner is so delicious and juicy that it will certainly become your new go-to roast for entertaining!

    Roasted Boneless Pork Shoulder Recipe

    This roasted boneless pork shoulder butt roast is a hands-off meal that requires little prep work! You'll only need about 5 minutes to prep this roast and then you can let the oven do the work!

    You'll be amazed at how tender and flavorful this roast dinner is. It is perfect for a special occasion.

    Square image of pork shoulder butt roast on a serving dish sliced.
    This pork shoulder butt roast is tender, flavorful, and completely delicious!
    Jump to:
    • Roasted Boneless Pork Shoulder Recipe
    • 🥘 Pork Shoulder Butt Roast Ingredients, Notes, & Substitutes
    • 🔪 How To Roast Pork Shoulder
    • 🍽️ What To Serve With Pork Roast
    • 💭 Angela's Tips & Recipe Notes
    • ❓ FAQ
    • 🍖 More Delicious Roasts
    • 📋 Recipe
    • 💬 Comments

    🥘 Pork Shoulder Butt Roast Ingredients, Notes, & Substitutes

    You can choose a pork shoulder butt roast that either has or does not have a fat cap. It is a personal preference!

    • Pork Shoulder Butt Roast - 5-pound boneless pork shoulder butt roast. This roast also goes by picnic roast, pork picnic shoulder, pork butt, Boston butt, and blade roast.
    • Olive Oil - 2 tablespoons of extra virgin olive oil (EVOO). Dijon, stone ground, or German mustard can also be used to coat the roast.
    • Pork Roast Seasoning - 2 tablespoons of pork roast seasoning (try my recipe or use your favorite brand).

    Note that pork shoulder and pork butt are actually two different cuts of meat, both from the shoulder section. The names are sometimes used interchangeably by stores.

    *Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*

    * indicates required

    🔪 How To Roast Pork Shoulder

    While this roast spends some time in the oven, the prep work is super quick! Grab your roasting pan and knife, and you're ready to get started!

    A 5-pound roast will feed about 10 people, depending on how hungry everyone is! Servings are based on half-pound portions.

    1. Preheat. To begin, preheat your oven to 400°F (205°C/Gas Mark 6). Rinse your 5-pound pork roast with cool water and pat it dry.
    2. Season the roast. Place your pork onto a roasting rack and coat it with 2 tablespoons of extra virgin olive oil (or mustard). Generously season the meat with 2 tablespoons of pork roast seasoning.
    3. Roast. Roast the pork fat side up for 1 hour (it should appear lightly browned). Then, reduce the temperature to 300°F (150°C/Gas Mark 3) and continue to roast for 4 more hours, or until the pork is tender and the fat cap (if you have one) is crispy.
    4. Rest. Transfer the roast to a large platter or cutting board and loosely cover it with aluminum foil. Allow it to rest for 30 minutes before slicing and serving.
    Wide image of pork shoulder butt roast on a plate with potatoes and brussel sprouts.

    🍽️ What To Serve With Pork Roast

    Serve your delicious roast with honey-roasted acorn squash and red potato wedges or roasted red potatoes. I have more great side dish ideas for your pork shoulder butt roast here on my page for pork side dishes!

    You can also add on a wedge salad if everyone's really hungry! Don't forget a tasty Greek yogurt fruit salad or ambrosia salad for dessert! Enjoy!

    What to serve with pork dinner ideas for the best side dishes to make like these three family favorites.

    💭 Angela's Tips & Recipe Notes

    • To store: Place your roast into a sealed container and keep it in the fridge for up to 4 days.
    • To freeze: Let your roast cool completely and then wrap it tightly in heavy-duty aluminum foil and place it into a freezer storage bag. You can freeze it for up to 6 months. Allow frozen leftovers to fully defrost before reheating.
    • To reheat: Place your leftovers onto a rimmed baking sheet, splash it with some water or broth, and cover it with aluminum foil. Bake it in the oven at 300°F (150°C) until heated thoroughly.

    ❓ FAQ

    How Long Does Pork Shoulder Butt Roast Take To Cook?

    This roast was cooked at a higher temperature to start (400°F/205°C/Gas Mark 6) and then finished at 300°F (150°C/Gas Mark 2) for approximately 1 hour per pound. Cook until the pork reaches an internal temperature of 145°F. Alternatively, roast pork at 350°F (175°C/Gas Mark 4) for 35-40 minutes per pound.

    Should I Put Water At The Bottom Of My Roasting Pan?

    Nope! If you add water to the pan, it will steam the pork rather than roast it. This is perfect if you intend to pull the pork roast, but it is unnecessary for sliced roasts. *Add 1 cup water or broth for pulled pork if desired.

    Do You Cover Pork Shoulder Butt When Roasting In The Oven?

    Nope! Use a higher temperature first and leave the roast uncovered to develop a nice and crispy outside. Then, reduce the temperature to finish cooking. *Cover with a sheet of aluminum foil if the roast starts browning too deeply.

    Tall image of pork shoulder butt roast on a serving dish sliced.

    🍖 More Delicious Roasts

    • Venison Tenderloin Roast
    • Oven Roasted Prime Rib
    • Pork Ribeye Roast
    • Smoked Pork Roast
    • Smoked Beef Roast
    • Prime Rib Roast

    Do you love a recipe you tried? Please leave a 5-star 🌟rating in the recipe card below and/or a review in the comments section further down the page.
    Stay in touch with me through social media @ Pinterest, Facebook, Instagram, or Twitter! Subscribe to the newsletter today (no spam, I promise)! Don't forget to tag me when you try one of my recipes!

    📋 Recipe

    Square image of pork shoulder butt roast on a serving dish sliced.
    Print Recipe Leave A Comment
    Love This Recipe?Click On A Star To Rate It!
    5 from 146 reviews

    Pork Shoulder Butt Roast

    This pork shoulder butt roast is an ultra-tender, melt-in-your-mouth dinner that is sure to satisfy all of your guests! It only takes a few minutes of active work while the rest of the time is spent in the oven! This impressive dinner is so delicious and juicy that it will certainly become your new go-to roast for entertaining!
    Author | Angela
    Servings: 10 servings
    Calories: 322kcal
    Prep 5 minutes minutes
    Cooking 5 hours hours
    Resting Time 30 minutes minutes
    Total Time 5 hours hours 35 minutes minutes
    Pin Recipe Share on Facebook

    Ingredients
     

    • 5 lb boneless pork shoulder butt roast (with or without fat cap)
    • 2 tablespoon olive oil (extra virgin, or use Dijon or German mustard)
    • 2 tablespoon pork roast seasoning (see recipe, or use your favorite brand)
    Help Us Out!If you love a recipe, be sure to come back and share your ratings. This helps future users, and allows me to continue sharing free recipes! Angela

    Instructions

    • To begin, preheat your oven to 400°F (205°C). Rinse your pork roast with cool water and pat it dry.
      5 lb boneless pork shoulder butt roast
    • Place your pork onto a roasting rack and coat it with extra virgin olive oil (or your choice of mustard). Generously season the meat with pork roast seasoning.
      2 tablespoon olive oil, 2 tablespoon pork roast seasoning
    • Roast the pork fat side up for 1 hour (it should appear lightly browned). Then, reduce the temperature to 300°F (150°C) and continue to roast for 4 more hours, or until the pork is tender and the fat cap (if you have one) is crispy.
    • Transfer the roast to a large platter or cutting board and loosely cover it with aluminum foil. Allow it to rest for 30 minutes before slicing and serving.

    Equipment You May Need

    roasting pan
    Chef's Knife
    Cutting Board

    Notes

    • To store: Place your roast into a sealed container and keep it in the fridge for up to 4 days.
    • To freeze: Let your roast cool completely and then wrap it tightly in heavy-duty aluminum foil and place it into a freezer storage bag. You can freeze it for up to 6 months, just allow it to fully defrost before reheating.
    • To reheat: Place your leftovers onto a rimmed baking sheet, splash it with some water or broth, and cover it with aluminum foil. Bake it in the oven at 300°F (150°C) until heated thoroughly.

    Nutrition

    Calories: 322kcal (16%) | Carbohydrates: 2g (1%) | Protein: 51g (102%) | Fat: 11g (17%) | Saturated Fat: 3g (19%) | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 136mg (45%) | Sodium: 123mg (5%) | Potassium: 878mg (25%) | Fiber: 0.3g (1%) | Sugar: 0.1g | Vitamin A: 78IU (2%) | Vitamin C: 0.4mg | Calcium: 45mg (5%) | Iron: 3mg (17%)
    Did you try this recipe? Rate it below!I can’t wait to see your results! Mention @bake_it_with_love or tag #bake_it_with_love!
    best pork roast, boneless pork shoulder recipes, easy pork roasts, how to roast pork shoulder, pork butt roast in oven, pork roast, pork shoulder, pork shoulder butt roast, pork shoulder butt roast recipes, pork shoulder roast, pork shoulder roast cooking time, roast dinners, roasted pork butt, roasted pork recipes
    Course Dinner Recipes, Main Course, Pork Dishes, Roasts
    Cuisine American
    author profile photo
    Angela @ BakeItWithLove.com

    Angela is an at home chef that developed a passion for all things cooking and baking at a young age in her Grandma's kitchen. After many years in the food service industry, she now enjoys sharing all of her family favorite recipes and creating tasty dinner and amazing dessert recipes here at Bake It With Love!

    bakeitwithlove.com/about/
    « Asian Roasted Pork Belly
    Air Fryer Frozen Mac and Cheese Bites »

    Share This Recipe!

    • Share
    • Twitter
    • Yummly
    • Print
    • Email

    Reader Interactions

    Comments

    1. Anonymous says

      September 22, 2023 at 2:52 pm

      5 stars
      This was such an easy dinner to make and my whole family ate it up, even the kids which is saying alot.

      Reply
    2. Carla says

      September 15, 2023 at 10:40 am

      I have an 8lb roast, bone in. When I see 1 hr per pound how long do I cook it after the first hour is on the high temp? My first time cooking a pork shoulder butt roast 😬 thank you.. btw is in the oven with 40 minutes left on high temp. I so excited..

      Reply
      • Angela @ BakeItWithLove.com says

        September 15, 2023 at 11:50 am

        I would check your internal temperature at 4-5 hours anyway, and base your cook time off the meat temperature. Once you hit 145F at the deepest center point of the pork roast, the roast is done. Remove it from the oven to rest and serve as instructed.

        Reply
    3. Anonymous says

      August 25, 2023 at 5:45 am

      It's so hot out, I'm trying not to heat up my oven, how do you think this would do in the crockpot?

      Reply
      • Angela @ BakeItWithLove.com says

        August 25, 2023 at 6:47 am

        I think it would do exceptionally well. Cook on high for 3-4 hours or on high for 6-8 hours. You can also opt to cook until the roast will easily slice, or longer for pulled pork.

        Reply
    4. Georgia says

      July 26, 2023 at 9:20 am

      Trying it now! Will it be tender enough to shred?

      Reply
      • Angela @ BakeItWithLove.com says

        July 26, 2023 at 12:21 pm

        I think it will depend on the fat content, mine was soft as butter!

        Reply
    5. Bruce Toogood says

      June 28, 2023 at 3:02 pm

      When you say roast do you actually mean the Roast cooking function vs Bake or Convection Bake? In my oven an hour on Roast at 400 would burn the fat cap. It's a new oven I have with like 10 cooking modes, so confusing. Maybe Roast at 400 for 15-20 minutes until browned, cover and change to Convection Bake till to temperature?

      Reply
      • Angela @ BakeItWithLove.com says

        June 28, 2023 at 8:02 pm

        No, set the temp for the bake cycle. Thanks for asking!

        Reply
    6. Trudy says

      June 26, 2023 at 4:11 pm

      Any advice on internal temperature at which to pull the roast from the oven?

      Reply
      • Angela @ BakeItWithLove.com says

        June 26, 2023 at 6:31 pm

        Your pork roast can be pulled once the internal temperature reaches 145F/63C. You can read all about the variables in my article on pork internal temperatures here. Thanks for asking!

        Reply
    7. Sandra says

      June 23, 2023 at 7:33 pm

      5 stars
      I have never been a fan of pork roast, but after making this recipe we loved it so much I'm making it again.

      Reply
      • Angela @ BakeItWithLove.com says

        June 24, 2023 at 6:09 am

        Thank you Sandra, I am so glad you enjoyed it!

        Reply
      • Bonnie says

        June 24, 2023 at 6:43 pm

        Maybe it's a silly question, but how did you get the rub not to burn on the outside? Maybe it's because I used olive oil? I read somewhere that it has a lower burning point...

        Reply
        • Angela @ BakeItWithLove.com says

          June 25, 2023 at 10:07 am

          Olive oil does burn at lower temperatures than many other cooking oils, however, when making this roast (and you're using olive oil) simply cover the top of the roast loosely with a sheet of aluminum foil once the roast has enough color. This will prevent the rub from burning. Thanks for asking!

          Reply
    8. Liz says

      May 25, 2023 at 1:23 pm

      5 stars
      We thoroughly loved the recipe.

      Reply
    9. Tracy says

      April 26, 2023 at 11:37 am

      Got my pork in the oven and am loving the ease of this recipe:) I wanted to leave a comment to say thank you for the recipe! And to share my family's favorite sides for a roast pork. We always serve with a large sides of mashed potatoes and sauerkraut. So good!

      Reply
    10. Andrea says

      March 26, 2023 at 5:21 pm

      5 stars
      Delish, whole family loved it......thank you will definitely make again

      Reply
    11. Kimberli Barkley says

      March 19, 2023 at 5:25 pm

      5 stars
      So happy to have found your recipe! Have made it 3 times in the last few months. I make it in my dutch oven. It has so much flavor and a great crust. Added bonus of very little prep time.

      Reply
    12. Donna says

      March 05, 2023 at 9:41 am

      5 stars
      So delicious!!! My husband loved it and I'm making it again today. I can't wait for dinner!

      Reply
    13. Laura says

      February 01, 2023 at 7:51 pm

      This look delicious . Your recipe is for boneless roast. Can this be made with a bone in pork butt? What adjustments would I need to make?

      Reply
      • Angela @ BakeItWithLove.com says

        February 02, 2023 at 10:37 am

        Hi Laura, either boneless or bone-in pork butts can be cooked with this recipe. No need for modifications. Enjoy!

        Reply
    14. Jennifer says

      January 28, 2023 at 9:59 pm

      5 stars
      It was so simple & absolutely delicious!!!!

      Reply
    15. Terry says

      January 01, 2023 at 3:20 pm

      New Year’s Day was a great success! Perfectly cook pork; tender and juicy! Hopping John and turnips for the perfect good year meal! Thank you 🫶

      Reply
    16. Sue says

      December 26, 2022 at 2:00 pm

      5 stars
      We made this roast for dinner last night, and it was a huge hit! It cooked a bit quicker than I expected, I think about 30 to 45 minutes at the high temperature, then about 2 or 2 1/2 hours for the rest, and the temperature was 155 when I checked it. (It was a 4.89 lb roast)Your spice rub smelled so good while it was cooking, and tasted as good as it smelled! The only change I made was using smoked paprika instead of regular paprika. I'm going to make some more to keep on hand- I think I'll use it a lot.

      Reply
    17. Linda Farrier says

      December 22, 2022 at 10:09 pm

      5 stars
      Great recipe, well-written & easy to follow.
      Thank you for sharing!

      Reply
    18. Emily says

      December 08, 2022 at 6:13 pm

      5 stars
      This is phenomenal! SO easy, and so impressive. I added sliced round potatoes for the last 40 minutes- placed in a single layer in the au jus (no additional oil needed). DIVINE!

      Reply
    19. Beverly Naujoks says

      December 04, 2022 at 11:33 am

      My roast is smaller(only two of us) only 3.5lbs, should I do the hour at 400 and 2.5hrs at 300?

      Reply
      • Angela @ BakeItWithLove.com says

        December 04, 2022 at 12:13 pm

        I would reduce both of those times by a 1/3 and start checking the roast temperature for doneness. Enjoy!!

        Reply
        • Malu says

          December 19, 2022 at 8:53 am

          Along with that question, my roast is an 8 pounder. How would you adjust the time for it? This looks amazing! Can't wait to try!

          Reply
          • Angela @ BakeItWithLove.com says

            December 19, 2022 at 9:43 am

            I roasted the 5 lb roast for 5 hours total cooking time, and you will need probably another hour. Judge the doneness by using a digital meat thermometer, once you've reached 155F you can remove the roast from your oven, cover loosely with foil, and rest for 20-30 minutes before serving. You want the final temp to reach 160F for a pork roast. Enjoy!

            Reply
    20. Shelby Nelson says

      November 06, 2022 at 6:00 pm

      5 stars
      It's been a while since I've tried a recipe that left my husband and I thinking about weeks afterwards. This was amazing! We used your spice rub recipe and I don't think we'll make pork roast with any other seasoning again. I'm excited to look at the other recipes here!

      Reply
    21. Rebecca says

      October 18, 2022 at 10:29 am

      5 stars
      I always puts roasts in the crockpot, so I was a little worried about the oven with no water in the bottom . . . but it was amazing. The spice blend was also really great. Saving this recipe!

      Reply
      • Angela @ BakeItWithLove.com says

        October 18, 2022 at 10:49 am

        Super! I'm so glad you enjoyed the pork roast and seasoning! Thanks for stopping back in to share your success!

        Reply
    22. Mike says

      October 09, 2022 at 1:19 pm

      5 stars
      are we in heaven? OMG. To die for.

      Reply

    Thanks for coming! Let me know what you think: Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    • Facebook
    • Instagram
    • Pinterest
    • Twitter
    • YouTube
    Author bio photo with cake.

    Hi there, I'm Angela! I'm an avid vintage cookbook collector, recipe creator, animal lover, and total foodie. I love sharing new, fun, and creative recipes as well as great classic recipes, just like my Grandma used to make! Every recipe on BIWL is tested to make sure that cooks of any experience level can be successful. Enjoy!

    More about me →

    Fall Favorites

    • Square image of sour cream blueberry pie.
      Sour Cream Blueberry Pie
    • Square image of ginger molasses cookies on a white plate.
      Ginger Molasses Cookies
    • Square slice of sweet potato coffee cake on a light background with several other squares nearby.
      Sweet Potato Coffee Cake
    • Square image of copycat creacker barrel fried apples.
      Cracker Barrel Fried Apples
    • Square image showing maple candied yams in a white baking dish.
      Maple Candied Yams
    • Square image of sweet potato pie.
      Sweet Potato Pie
    • Square image of butternut squash risotto.
      Butternut Squash Risotto
    • Square image of pumpkin fudge poke cake slice on a white plate.
      Pumpkin Fudge Poke Cake

    Halloween Treats

    • Square image of Halloween peanut butter spider cookies
      Halloween Peanut Butter Spider Cookies
    • Square image of Halloween brownies.
      Halloween Brownies
    • Square image of Reese's Pieces Halloween bars.
      Halloween Reese's Pieces Bars
    • Square image of Halloween puff pastry mummies.
      Halloween Baked Cheese Mummy
    • Square image of Halloween crescent roll witch hats.
      Halloween Crescent Roll Witches Hats
    • Square split image showing different Halloween cocktails.
      Halloween Cocktails
    • Square image of chocolate dirt cake cookies.
      Dirt Cake Cookies
    • Square image of Reese's pieces bar.
      Reese's Pieces Bars
    As Seen On block with logos from the companies Angela has worked with including Mashed, Vice Munchies, Lake Country Journal, Delish, Yummly, and more.

    DISCLAIMER: As an Amazon Associate, I earn a commission from qualifying purchases at no added cost to you.

    Footer

    ↑ back to top

    About

    • About Angela
    • Privacy Policy
    • Work With Me
    • Contact
    • FAQ
    • Home
    • Accessibility Statement
    • Subscribe
    • Oven Conversions

    Recipes

    • Dinners
    • Desserts
    • Side Dishes
    • Breakfasts
    • Appetizers
    • Condiments
    • Air Fryer
    • Slow Cooker
    • Instant Pot

    Read

    • Collections
    • Baking Basics
    • Conversions
    • Food That Starts With
    • Substitutions
    • Freezing
    • Reheating
    • Food Info
    • Web Stories

    Copyright © 2023 Bake It With Love