Boston Butt in Oven at 325 Degrees
You can also make this bomb recipe with bone-in pork shoulder. You just have to increase the cooking time by 20%. Whichever you find is perfect! Unfortunately, not all of us have access to a grill, inside or outside, but with some smoked spices, you can comfortably replicate the smokey flavor of a garden-grilled Boston butt.
Ingredients
- 2 pounds Boneless pork shoulder (boston butt)
- ½ tbsp Sea salt
- ½ tbsp Sweet smoked ground paprika
- ½ tbsp Ground cumin
- 1 tbsp Garlic paste
- 1 tbsp Dark cane sugar
- ¼ tbsp Chili powder
- ½ tbsp Ground black pepper
- ½ tbsp Mustard seeds
- 1 tbsp Balsamic vinegar
Instructions
- Mix all the ingredients for brining together and add 1-2 tbsp of water to them. You can always switch and twist any recipe, but make sure to incorporate sweet, acidic, and savory components when brining meats to have a balanced flavor.
- If you want to take that further, you can add some umami flavor as well, such as tomato paste, soy sauce, or Worcestershire sauce.
- Make sure to rub the spice mixture into the pork as deeply as you can, covering it evenly everywhere.
- Repeat this process, and re-rub it every few hours.
- Before cooking, let the brined Boston butt come to room temperature for 2-3 hours.
- Preheat your oven to 325°F. In a suitable baking pan (I tend to use aluminum), cook for 1 hour and 20 minutes for a 2-pound pork shoulder. For every extra pound, add an additional 20 percent of cooking time.
- When you remove the Boston butt from the oven, let it rest packed tightly in aluminum foil for at least 1-2 hours before serving.
Notes
Serve them with pickles and potatoes, with some coleslaw salad on the side. It’s best to use the leftover juices from the Boston butt to bake some potatoes in the oven. Cover them graciously with the spicy juices of the pork shoulder and they will complement each other very well.