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 dinner is. It is perfect for a special occasion.
Jump to:
- Roasted Boneless Pork Shoulder Recipe
- 🥘 Pork Shoulder Butt Roast Ingredients
- 🔪 How To Roast Pork Shoulder
- 💭 Angela's Tips & Recipe Notes
- ❓ How Long Does Pork Shoulder Butt Roast Take To Cook?
- ❓ Should I Put Water At The Bottom Of My Roasting Pan?
- ❓ Do You Cover Pork Shoulder Butt When Roasting In The Oven?
- 🍖 More Delicious Roasts
- 📋 Recipe
- 💬 Comments
🥘 Pork Shoulder Butt Roast Ingredients
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.
- Olive Oil - 2 tablespoons of extra virgin olive oil (or you can use Dijon or German mustard).
- Pork Roast Seasoning - 2 tablespoons of pork roast seasoning (try my recipe or use your favorite brand).
*Be sure to see the free printable recipe card below for ingredients, exact amounts & instructions with tips!*
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🔪 How To Roast Pork Shoulder
While this roast does spend some time in the oven, the actual 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!
- Preheat. To begin, preheat your oven to 400°F (205°C). Rinse your 5-pound pork roast with cool water and pat it dry.
- Season the roast. Place your pork onto a roasting rack and coat it with 2 tablespoons of extra virgin olive oil (or your choice of mustard). Generously season the meat with 2 tablespoons of pork roast seasoning.
- Roast. 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.
- 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.
Serve your delicious roast with some honey roasted acorn squash and red potato wedges or roasted red potatoes. You can also add on a wedge salad if everyone's really hungry! Enjoy!
💭 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, 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.
❓ How Long Does Pork Shoulder Butt Roast Take To Cook?
At 300°F (150°C), it should take approximately 1 hour per pound to cook your roast. Make sure that your pork is nice and tender!
❓ 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 could lead to soggy meat.
❓ Do You Cover Pork Shoulder Butt When Roasting In The Oven?
Nope! Use a higher temperature at first and leave the roast uncovered in order to develop a nice and crispy outside. Then, reduce the temperature to finish cooking.
🍖 More Delicious Roasts
- Venison Tenderloin Roast
- Oven Roasted Prime Rib
- Pork Ribeye Roast
- Smoked Pork Roast
- Smoked Beef Roast
- Prime Rib Roast
📋 Recipe
Pork Shoulder Butt Roast
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)
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
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
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!
Kimberli Barkley says
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.
Donna says
So delicious!!! My husband loved it and I'm making it again today. I can't wait for dinner!
Laura says
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?
Angela @ BakeItWithLove.com says
Hi Laura, either boneless or bone-in pork butts can be cooked with this recipe. No need for modifications. Enjoy!
Jennifer says
It was so simple & absolutely delicious!!!!
Terry says
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 🫶
Sue says
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.
Linda Farrier says
Great recipe, well-written & easy to follow.
Thank you for sharing!
Emily says
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!
Beverly Naujoks says
My roast is smaller(only two of us) only 3.5lbs, should I do the hour at 400 and 2.5hrs at 300?
Angela @ BakeItWithLove.com says
I would reduce both of those times by a 1/3 and start checking the roast temperature for doneness. Enjoy!!
Malu says
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!
Angela @ BakeItWithLove.com says
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!
Shelby Nelson says
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!
Rebecca says
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!
Angela @ BakeItWithLove.com says
Super! I'm so glad you enjoyed the pork roast and seasoning! Thanks for stopping back in to share your success!
Mike says
are we in heaven? OMG. To die for.