My 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 become your new go-to roast for entertaining!
Serve with honey-roasted acorn squash, brussel sprouts, potato wedges, or roasted red potatoes.
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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. Discover my easy pork shoulder roast, the ideal go-to recipe for a hearty family dinner.
🥘 Ingredients
- Pork Shoulder Butt Roast (with or without fat cap) - 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 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 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!
🔪 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 start.
A 5-pound roast will feed about 10 people, depending on how hungry everyone is. Servings are based on half-pound portions.
Preheat & Prep
Step 1: Preheat. Start by preheating your oven to 400°F (205°C/Gas Mark 6).
(Optional) Step 2: Clean. Rinse your 5-pound pork roast with cool water and pat it dry with paper towels.
Season The Meat
Step 3: Season the roast. Place your pork onto a roasting rack and coat it with 2 tablespoons of extra virgin olive oil (EVOO or mustard). Generously season the meat with 2 tablespoons of pork roast seasoning.
Roast, Rest & Serve
Step 4: 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.
Step 5: 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.
🍽️ What To Serve With Pork Roast
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!
>>>See All Of My Tasty Recipes Here!<<<
💭 Angela's Pro Tips & Recipe Notes
- Meat Selection: Choose a pork shoulder butt roast with or without a fat cap based on your preference. Both cuts are suitable for this recipe and yield delicious results.
- Seasoning the Roast: Coat the pork roast with extra virgin olive oil or mustard before generously seasoning it with pork roast seasoning. This adds flavor and helps to create a delicious crust.
- Roasting Process: Start by roasting the pork fat side up at a higher temperature (400°F) for the first hour, then reduce the temperature to 300°F and continue roasting until the pork is tender and the fat cap is crispy.
- Resting the Meat: Transfer the pork to a platter or cutting board and loosely cover it with aluminum foil after roasting. Let it rest for 30 minutes before slicing. This resting period allows the juices to be redistributed, ensuring a moist and flavorful roast.
🥡 Storing & Reheating
Place your roast leftovers into a sealed container and keep them in the fridge for up to 4 days.
To freeze, let your roast cool completely, 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 water or broth, and cover it with aluminum foil. Bake it in the oven at 300°F (150°C) until heated thoroughly.
❓ Recipe FAQs
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.
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.
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.
🍖 More Delicious Roasts
- Venison Tenderloin Roast
- Oven Roasted Prime Rib
- Pork Ribeye Roast
- Smoked Pork Roast
- Smoked Beef Roast
- Prime Rib Roast
See all my roast dinners here.
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📖 Recipe Card
Pork Shoulder Butt Roast
Ingredients
- 5 lbs 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)
(Note: 2x or 3x only changes the ingredient list)
Instructions
- To begin, preheat your oven to 400°F (205°C/Gas Mark 6). Rinse your 5 lbs boneless pork shoulder butt roast with cool water and pat it dry.
- Place your pork onto a roasting rack and coat it with 2 tablespoon olive oil (or your choice of mustard). Generously season the meat with 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.
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.
Anonymous says
It's so hot out, I'm trying not to heat up my oven, how do you think this would do in the crockpot?
Angela @ BakeItWithLove.com says
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.
Georgia says
Trying it now! Will it be tender enough to shred?
Angela @ BakeItWithLove.com says
I think it will depend on the fat content, mine was soft as butter!
Bruce Toogood says
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?
Angela @ BakeItWithLove.com says
No, set the temp for the bake cycle. Thanks for asking!
Trudy says
Any advice on internal temperature at which to pull the roast from the oven?
Angela @ BakeItWithLove.com says
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!
Sandra says
I have never been a fan of pork roast, but after making this recipe we loved it so much I'm making it again.
Angela @ BakeItWithLove.com says
Thank you Sandra, I am so glad you enjoyed it!
Bonnie says
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...
Angela @ BakeItWithLove.com says
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!
Liz says
We thoroughly loved the recipe.
Tracy says
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!
Andrea says
Delish, whole family loved it......thank you will definitely make again
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.