Slow Roasted BBQ Pork

Pork butt and simple pantry ingredients are all you need for this fork-tender Slow Roasted BBQ Pork. It is simply marinated then oven baked low and slow. This is an easy to make and budget-friendly pork everyone will enjoy.

If you love fork-tender cuts of meat, you are going to like this Chuck Steak Roast too.

This post was originally published in 2014. It was updated in April 2024 to contain only relevant recipe information for a more pleasant reader experience.

This slow cooked boneless pork butt recipe also works with pork shoulder. It is marinated in a wet marinade consisting of pantry items that many well stocked kitchens would have on hand. The pork is then slow roasted until fork tender. And I mean low and slow at 275° F.

Why make this recipe:

• Minimum ingredients— all you need are boneless pork butt and six other simple ingredients for the marinade.
• Easy easy prep— requires less than 10 minutes of prep time and no searing needed.
• Budget-friendly— pork butt and shoulder are cost-effective cuts of meat, allowing you to get more on a small budget.
• Versatile— it can be served up in various ways. More on that below.

Ingredients needed:

• Boneless pork butt
• Barbecue sauce
• Beef broth
• Garlic clove
• Soy sauce
• Cayenne pepper
• Black pepper

Why bake at a low temperature?

This pork recipe bakes at 275° F. When using tough cut and meat, low temperature baking allows the fat to slowly render and the collagen to break down, resulting more tender, juicy, and flavorful end product

What temperature is the pork done?

At 275° F baking temperature, it takes about 55-85 minutes for one pound of pork to cook. The USDA guidelines states that pork roasts can be cooked to a minimum of 145° F with a three minute rest time. With the carryover cooking, the internal temperature should reach 160° F with the rest time.

With that being said, for though cuts of meat, like pork butt and shoulder, a longer cooking time is needed for it to become fork tender. Generally speaking, pork butt and shoulder should be cooked until the internal temp is 195°-205 ° F. The collagen and connective tissues are properly broken down at this temperature range, producing a fork tender, melt-in-your-mouth pork roast.

How to tell if the pork is done without a thermometer?

Using an instant read thermometer is the most accurate way to determine doneness. However, if you don’t have one, here are a couple cues to look for:

• The meat easily tears off—use a fork to shred a piece of meat. If it comes off easily, it is cooked properly.
• Probe test—insert a probe into the pork. It should go through without resistance and the juices should be clear or barely pink.

Ways to serve:

There are many ways to enjoy barbecue pork roast. Make a big roast to enjoy for several meals a week. Mix up how to serve and it will feel like you eating a different meal every time.

• As the entree with a potato salad side and bacon and green beans.
• Serve as the entree with mac and cheese and eggless cornbread or cabbage slaw.
• As a pulled pork sandwich or sliders with cole slaw.
• In quesadillas with cheddar or Monterey cheese, or as tacos and all the fixings.

Recommended supplies:

These are products I use, or on my wishlist, or are highly rated. (Amazon affiliate links)

• Jumbo zip lock bags for marinating the pork in. Makes cleanup easy.
• Silicone pastry brush for brushing marinade on pork.
• Instant read thermometer for accurate doneness testing. This model is waterproof and takes a reading in 3 seconds.
• Dutch oven for baking pork. This one has high ratings and is reasonably priced.

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