How Long to Cook Pork Butt (Boston Butt)
Bone-in or boneless pork butt (Boston butt), the shoulder cut used for pulled pork, carnitas, and slow roasting.
The Short Answer
Bone-in or boneless pork butt (Boston butt), the shoulder cut used for pulled pork, carnitas, and slow roasting. Cook to an internal temperature of 195 degrees F.
Use an instant-read thermometer inserted into the thickest part.
Cooking Methods
🔥 Oven
Temperature: 300°F
Time: 360–480 minutes
For a 6-8 pound roast. Low and slow is essential. Cover with foil until the last hour. The meat is done when it pulls apart easily with a fork, around 195-205 degrees F internal.
Rest: 30 minutes
🔥 Grill
Temperature: 250°F
Time: 480–720 minutes
Smoke at 225-250 degrees F for 8-12 hours. Use a water pan to maintain moisture. Wrap in foil at 160 degrees F internal (the stall).
Rest: 30 minutes
🍲 Slow Cooker
Time: 480–600 minutes
Low for 8-10 hours until fork-tender. Add 1/2 cup liquid. The shoulder fat bastes the meat as it renders.
Rest: 15 minutes
Pork butt hits a temperature stall around 160 degrees F where it seems to stop cooking. This is normal. The moisture is evaporating and cooling the meat. Wrap tightly in foil (the Texas crutch) to push through it, or just be patient. Do not crank up the heat.
Frequently Asked Questions
While the USDA minimum for pork is 145 degrees F, pork butt needs 195-205 degrees F for the connective tissue to break down and the meat to become pullable. At 145 it would be tough and unsliceable.
The name comes from colonial-era shipping. Cheaper cuts of pork were packed in barrels called butts. The shoulder cut stored in these barrels became known as pork butt. It has nothing to do with the rear of the pig.
Plan roughly 1-1.5 hours per pound at 300 degrees F in the oven, or 1.5-2 hours per pound at 225 degrees F on the smoker. A 8-pound butt takes roughly 8-12 hours depending on method and temperature.
The Bottom Line
Pork Butt (Boston Butt) cooking times vary by method and thickness. Always verify doneness with a thermometer reading 195 degrees F. The times above are guidelines; your specific results depend on the size and starting temperature of your food.