How Long to Cook Pork Butt: Temperature Mode Cooking Time
Hey there, meat lovers! If you’ve ever wondered how to take a tough hunk of pork and turn it into melt-in-your-mouth magic, you’re in the right place. Pork butt (also known as Boston butt) is one of those cuts that rewards patience. I’ve cooked it in ovens, smokers, slow cookers—even buried it in coals at a beach cookout once. The key is low and slow, with a little love and a lot of flavor-building along the way. Let me show you how I do it in my kitchen and get that fall-apart perfection every time.
Pork Butt Cook Time Chart by Method
| Cooking Method | Temp | Time per Pound | Total Time (for 6–8 lbs) | Notes |
| Oven Roasting | 300°F (low) | 1.5–2 hrs | 9–12 hrs | Great bark, steady heat |
| Oven Roasting | 350°F (faster) | 1–1.25 hrs | 6–8 hrs | Faster cook, more monitoring needed |
| Smoking | 225°F–250°F | 1.5–2 hrs | 10–14 hrs | Deep smoky flavor, best for BBQ lovers |
| Slow Cooker (Low) | Low Setting | ~2 hrs | 10–12 hrs | Set it and forget it |
| Slow Cooker (High) | High Setting | ~1 hr | 6–7 hrs | Good for busy weeknights |
| Pressure Cooker | High Pressure | 15 min/lb | 90–120 mins total | Not traditional, but surprisingly good |
Internal Temperature Guide for Pork Butt
| Target Temp | Doneness | Chef’s Take |
| 190–195°F | Perfect pull-apart | I always shoot for 195°F—juicy and shreddable |
| 200–205°F | Ultimate tenderness | For competition-style, buttery soft results |
| 165°F | Cooked but firm | Good for slicing instead of shredding |
FAQ – 15 Questions About Cooking Pork Butt
How long do I cook pork butt in the oven at 300°F?
From experience, I go with 1.5 to 2 hours per pound. For a standard 7–8 lb pork butt, I block off a solid 10–12 hours, including resting time.
What internal temperature should pork butt reach?
I always aim for 195°F for shredding. That’s the sweet spot where the collagen breaks down and everything just falls apart.
Can I cook pork butt at 350°F?
Yes, I’ve done it when I’m in a time crunch. It cooks faster—around 6 to 8 hours—but I watch the top closely to avoid drying it out.
Should I wrap pork butt while cooking?
I usually roast uncovered for the first few hours to develop a nice bark, then wrap it in foil or butcher paper once it hits about 160°F to finish cooking.
How long should I rest pork butt after cooking?
I always rest it for at least 30 minutes—sometimes up to an hour. I wrap it in foil and a towel and let it hang out in a cooler if I’m not serving right away.
Can I overcook pork butt?
Yes—but it’s hard to do if you’re going low and slow. I’ve pushed a roast to 205°F and it was still amazing. Just avoid drying it out post-cook.
What’s the difference between pork butt and pork shoulder?
I get this a lot. Pork butt is actually higher on the shoulder and has more marbling—perfect for shredding. Shoulder (picnic cut) is leaner and better for slicing.
Is it okay to cook pork butt overnight?
I’ve done it dozens of times. If you’ve got a reliable oven or smoker, overnight pork butt is one of the easiest ways to meal prep magic.
Should I trim the fat cap?
I leave a little fat on top for moisture and flavor. If it’s thick (over 1/2 inch), I trim it down. You want it to melt—not block the bark.
What’s the best seasoning or rub for pork butt?
For me, a mix of brown sugar, paprika, garlic powder, mustard, and chili powder is a no-fail combo. Add some cayenne if you like heat.
Can I cook pork butt in a slow cooker?
Absolutely. I’ve done hundreds this way. Low and slow—about 10 hours—turns it into juicy, pull-apart heaven. Just don’t skip the seasoning!
What liquid should I use in the pan or slow cooker?
I use a mix of broth, apple cider vinegar, and a splash of soy sauce. It keeps things juicy and adds a little complexity to the flavor.
Do I need to sear pork butt before slow cooking?
It’s optional, but I always do it if I have time. That crust adds a ton of flavor that you can’t fake at the end.
Can I freeze cooked pork butt?
Yes, and it reheats beautifully. I portion it into zip bags, add a little juice, and freeze flat. Great for quick weeknight tacos or sliders.
How do I reheat pork butt without drying it out?
I reheat it covered in a baking dish at 325°F with a little broth or its own juice. It steams gently and stays moist—just like fresh.