Tender, savory, and very versatile, Boston Butt can be a special entrée or part of a variety of other great dishes.
Some foods are named for the cities that invented or popularized them. Famed New York City steakhouse Delmonico’s was the first to serve a strip steak in 1827. It became so popular that other NYC steakhouses started serving it, and ever since, that steak has been known as the New York strip. Although there are competing stories for the origin of Texas toast, what appears to be true is that these thick slices of bread were buttered and grilled in a Texas restaurant because they were too big to fit in the toasters. But how do we explain the Boston butt, a deliciously low-and-slow cooked pork shoulder that is neither from Boston nor the butt (that part of the pig is actually the ham). Let’s explore.
It’s not exactly clear where the term “Boston Butt” came from, but a popular theory explains that colonial New England butchers used to store particular cuts of pork (the less prized ones) in barrels that were called “butts” in order to ship them to other places. Some foodies are skeptical about this theory, since it was Virginia and North Carolina that were at the center of the pork trade during this era. So while we may not know exactly how a pork shoulder that features prominently in Southern and Latin cuisine became known as the Boston butt, one thing is for sure: it is beloved for its fork-tender texture, supreme juiciness, and superb flavor—especially when it’s perfectly seasoned and cooked low and slow, as in our recipe here.
The beautiful marbling in Boston butt not only contributes to its amazing texture, but it also makes it rich and deeply savory. In this recipe, we’re adding to that deliciousness with a dry rub made with brown sugar, paprika, oregano, cumin, and chili, as well as onion and garlic powders, giving the meat a mix of sweet, salty, and smoky flavor. Then the Boston butt is placed in a roasting pan and put into the oven for several hours until it is pull-apart tender. While it’s cooking—four to five hours—you can be planning and fixing whatever sides you want to serve with it. See recommendations below.
A perfect Boston butt
While you can choose bone-in or boneless Boston butt, we recommend boneless for a shorter cooking time. Trim any excess fat. Next, be sure to combine all of the spices with the brown sugar thoroughly, and then press the blend deeply into the meat, covering every bit. You can set the Boston butt right into your roasting pan, but for a more even cook, you might want to place a roasting rack into the pan and set the butt on there. This will ensure that the heat circulates around the entire cut of meat. Finally, let the Boston butt rest before beginning to slice or shred so that the juices can redistribute, creating the moist, savory, and tender meat.
How do I store leftovers?
Cooled Boston butt can be stored in an airtight container in the refrigerator for up to 3 days and in the freezer for up to 3 months. Thaw overnight in the fridge before reheating.
Serving suggestions
Boston butt may not be from Boston, but it is a prized member of many other regional cuisines. A Southern staple, Boston butt is perfect with Baked Creamy Cheese Grits, Squash Casserole, or Southern Mac And Cheese. In Mexican cuisine, slow-cooked Boston butt can be sliced or shredded and served with Refried Beans and Esquites (Mexican Street Corn Salad), though I have been known to add this delicious pork to Black Bean Quesadillas or Bean and Cheese Burritos.
I absolutely love how the sweet and salty flavor profile of this Boston butt pairs with creamy Scrambled Eggs, these smoky Seasoned Potatoes, and sweet and warm Mantecadas for a delicious breakfast or brunch. And leftover Boston butt makes the best sandwiches! Pile some on slices of toasted Cheese Bread with Roasted Peppers, Pickled Red Onions, and some spoonfuls of Queso. Yum!
Boston Butt
Ingredients
- 1 tablespoon brown sugar
- 1 1/4 teaspoons paprika
- 1 teaspoon garlic powder
- 1 1/2 teaspoons salt
- 1/2 teaspoon black pepper
- 1 teaspoon onion powder
- 1 teaspoon dried oregano
- 1 teaspoon ground cumin
- 3/4 teaspoon chili powder
- 1 4- to 5-pound Boston butt (pork shoulder)
- 2 tablespoons olive oil
Instructions
- Preheat your oven to 325F.
- In a small bowl, combine the brown sugar, paprika, garlic powder, salt, black pepper, onion powder, oregano, cumin, and chili powder.
- Place the Boston butt on a roasting pan. Rub the olive oil all over the pork.
- Apply the spice mixture evenly on all sides of the pork, pressing gently to ensure it sticks.
- Cover the pork with foil and put it into the preheated oven.
- Roast for approximately 4 to 5 hours, uncovering the foil during the final hour. Cook until the meat is tender and the internal temperature reaches 195F.
- Remove the pork from the oven, cover it with foil, and let it rest for 15 minutes before slicing or shredding.
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