Oven Roasted Boston Butt

Marinate

1. In a small bowl, combine the salt, pepper, thyme, brown sugar, onion powder, and garlic powder. Rub the dry rub on all sides of the meat. I do this in a large bowl to prevent a mess. Cover and refrigerate for at least 12 hours, or up to 3 days for best results. If you are short on time, skip the marinating step and go straight to the oven.

Roast

1. Preheat oven 450°F.
2. Set a wire rack in the bottom of a large roasting pan. Take the pork butt out of the refrigerator and place the roast fat-side up on the rack. Let it reach room temperature while the oven preheats.
3. Place the pork butt, uncovered, in the hot oven and cook for 30 minutes.
4. After 30 minutes, reduce the oven temperature to 250°F and let the pork butt cook uncovered until the exterior develops a “bark”—a crispy crust—about 6–8 hours for a 6-pound pork butt. You’ll know the bark is good when it’s dark, ranging from deep mahogany to nearly black, with a glossy sheen.
5. Carefully remove the roast from the oven and wrap it in pink butcher paper or two layers of aluminum foil.
6. Return the roast to the oven and continue cooking at 250°F until the internal temperature reaches 195-200°F at the thickest part (about 2-5 more hours).
7. Transfer the roast to a cooling rack or cutting board and let it rest for 20-30 minutes to allow the juices to redistribute.
8. Slice the pork butt against the grain, or pull it apart with forks. Serve with your favorite BBQ sauce or enjoy on its own!