Step 7: Rest and Shred. Once cooked, remove the pork from the oven and let it rest for 10-15 minutes before shredding. This resting period allows the juices to redistribute throughout the meat, ensuring maximum succulence. Use two forks or meat claws to easily shred the pork. Serve it immediately with your favorite barbecue sauce on soft buns, over fluffy rice, or alongside classic side dishes like coleslaw or mac and cheese.

For more quick and delicious pork meals during the week, I also highly recommend making these baked pork chops in the oven, or for a tangy and sweet twist, try our BBQ baked pork chops version.

Pork Butt vs. Pork Shoulder: Understanding the Differences

While often used interchangeably, **pork butt** (also known as **Boston butt** or pork shoulder blade roast) and **pork shoulder** (sometimes called picnic shoulder) are distinct cuts from the same general area of the pig’s front leg. Knowing the difference can significantly impact your cooking results, especially when aiming for perfect pulled pork.

The **Boston butt** is cut from the upper part of the pig’s front shoulder, closer to the neck. It’s characterized by its rectangular shape and a significant amount of intramuscular fat, or marbling, along with some connective tissue. This rich marbling is what makes it exceptionally flavorful and keeps it incredibly moist during long, slow cooking methods. When slow-roasted, the fat renders and the connective tissues break down, resulting in that desirable fall-apart, shreddable texture. It’s truly the superior choice for any pulled pork recipe, pork carnitas, or even flavorful pork tacos.

In contrast, the **pork shoulder** (picnic shoulder) comes from further down the leg. It’s typically leaner than the Boston butt, often comes with the skin on, and may include a portion of the shank bone. While it can also be slow-cooked, its leaner nature means it benefits from moist-heat cooking methods and even longer cook times to achieve tenderness. It’s a great choice for braising, stews, or recipes where you want a slightly firmer texture, but for the ultimate juicy and succulent pulled pork, the Boston butt truly shines.

For this oven-roasted pulled pork recipe, the abundant marbling in the Boston butt is key to its success, ensuring a flavorful and fork-tender outcome every single time. Don’t be confused by the name “butt” – it refers to an old English word for a barrel or cask, where pork used to be stored, not the anatomical rear of the pig!

Storage & Freezing Tips for Leftover Pulled Pork

Proper storage is key to enjoying your delicious pulled pork for days to come. Store any leftover pork in a well-sealed, airtight container in the refrigerator for up to 4 days. When reheating, you can opt for the microwave for quick individual servings, or for larger quantities, reheat in a covered dish in the oven with a splash of broth or barbecue sauce to prevent it from drying out.

For longer storage, **pulled pork freezes exceptionally well**. Allow the pork to cool completely, then transfer it to freezer-safe bags or containers. If freezing in bags, press out as much air as possible to prevent freezer burn. You can freeze it in meal-sized portions for convenience. Properly frozen pulled pork will maintain its quality for up to 3 months. To thaw, simply transfer it to the refrigerator overnight, then reheat as desired.

While pork is safe to eat at 145°F (63°C), for incredibly tender, shreddable pulled pork, you’ll want to cook it until the internal temperature reaches between 190°F (88°C) and 205°F (96°C). This higher temperature allows the collagen and connective tissues to completely break down, resulting in that desirable fall-apart texture.

For a 5-pound Boston butt cooked at 325°F (160°C), you can expect a total cooking time of approximately 4.5 to 5 hours. This typically breaks down into 3.5 hours covered, followed by 1 to 1.5 hours uncovered, until it reaches the desired internal temperature and tenderness.

If there’s a significant fat cap remaining after trimming, it’s generally recommended to cook the Boston butt fat-side up. As the fat renders, it will baste the meat below, keeping it moist and adding flavor. However, if your roast is boneless and trimmed of most large fat layers, the orientation won’t make a huge difference.

Pork butt is very forgiving! If it’s not falling apart, it simply needs more time. Continue roasting, covered or uncovered, checking every 30-60 minutes, until it reaches the desired tenderness. Every oven and cut of meat can vary slightly, so always cook to temperature and texture, not just time.

While not strictly necessary for this recipe, adding about a cup of chicken broth, apple cider vinegar, or water to the bottom of the pan before covering can help keep the environment moist and add a little extra flavor to the pan drippings, which can be incorporated into the shredded pork later. This is particularly useful if you find your pork tends to dry out.