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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 become your new go-to roast for entertaining!
Serve with honey-roasted acorn squash, brussel sprouts, potato wedges, or roasted red potatoes.
Jump to:
- 🥘 Ingredients
- 🔪 How To Roast Pork Shoulder
- 🍽️ What To Serve With Pork Roast
- ❓ FAQ
- 🍖 More Delicious Roasts
- 📖 Recipe Card
- 💬 Reviews
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
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 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!
💭 Tips & 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.
>>>>See all of my recipes here<<<<
🥡 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.
❓ 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.
🍖 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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5 from 170 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
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.
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.
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.
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%)
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Course Dinner Recipes, Main Course, Pork Dishes, Roasts
Cuisine American
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!
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