Oven Roasted Tender Pork Butt and Rub

Tastes JUST like sloooooow cooked BBQ pork in less time!


3 – 3 ¼* lb bone in pork butt roast (not shoulder)

RUB: (Note: I did not level off measurement, they were scoops. Each was just a little bit more than the stated amount.)

1 t seasoning salt

1 t smoked paprika

½ teaspoon ground thyme

½ t Penzeys Curry Now seasoning

¼ t garlic salt

¼ t onion salt

¼ t ground cumin

1/8 t cayenne pepper (You can add more to taste)

½ t black pepper

1 t kosher salt

¼ C olive oil divided between paste and rubbing on butt. More may be needed


  • Preheat oven to 450 degrees F.
  • Pat dry the pork butt to remove any moisture or blood. Rub the entire roast with about 2 – 3 T olive oil to moisten but not drench.
  • In a small bowl combine all of the herbs and spices and enough oil to turn it into a paste. Gently rub the entire roast with the rub until everything is covered.
  • Place fat-side up in a 7-quart size enameled Cast Iron Dutch oven with just a touch of oil at the bottom beneath the butt. Place in oven WITHOUT the lid at 450 degrees for 30 minutes. Lower heat to 300 and cook for another 3 ¼ hours. Remove. Place lid on and let it sit for about 15 minutes.
  • Remove, shred, serve!!!

*A larger roast will need a bit longer time. However, don’t change the 30 minutes it spends in the 450 degrees F oven at the beginning. I haven’t tried this with anything larger than 4 lbs.

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