I’ve perfected my sliced pork butt recipe to deliver tender and juicy results every time. The secret lies in low and slow cooking, typically 8-10 hours at 225°F, which breaks down the connective tissues beautifully.
This method ensures the pork is not only fork-tender but also retains its moisture, making it perfect for slicing. Serve with roasted vegetables or creamy coleslaw for a complete meal that will impress your family and friends.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Sliced Pork Butt
Low and slow cooking makes this pork butt tender and juicy every time.
The pork butt matters here. Look for 2-3 pound boneless with a good fat cap—this keeps it juicy. Most grocery stores have them, but Costco often has the best price. If you’re feeling fancy, get it from a local butcher for better marbling. The fat cap is key—don’t trim it off.
No smoked paprika? Regular paprika works, but add a splash of liquid smoke to the mop sauce. For a different flavor profile, try chili powder or cayenne for some heat. The apple cider vinegar can be swapped with white wine vinegar if that’s what you’ve got. Don’t have beef broth? Chicken broth is a decent substitute.
This pork butt keeps beautifully—4-5 days in the fridge, 3 months frozen. Slice it thin against the grain for best results. Reheat with some extra BBQ sauce to keep it moist. I like to portion it into containers so lunches are sorted for the week.
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Why You’ll Love This Recipe
I’ll be real: I love that this recipe makes plenty of leftovers, which means I can enjoy my sliced pork butt in sandwiches, salads, or wraps for days to come.
Quick Prep: I can throw this sliced pork butt recipe together in under 30 minutes, and the slow cooker does the rest – perfect for busy weeknights.
Smoky Goodness: The combination of smoked paprika, brown sugar, and garlic powder creates a ridiculously good flavor that’ll make your taste buds dance.
Meal Prep Master: This recipe makes a generous amount of sliced pork that’s perfect for meal prep – I can easily get 3-4 lunches or dinners out of it.
Step-by-Step Instructions for Sliced Pork Butt
Here’s the method that delivers tender, juicy results every time.
Step 1: Prepare the Spice Rub and Coat the Pork Butt
Start by mixing together the 2 tbsp Brown Sugar, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Salt, and 2 tsp Black Pepper in a small bowl. I like to use a fork to blend these ingredients until they’re evenly distributed.
Next, take the 2.5 lb Pork Butt and trim any excess fat if needed, though I prefer leaving the fat cap intact for moisture. Rub the spice mixture all over the pork butt, making sure to coat it evenly on all sides. I find that pressing the spices into the meat helps them adhere better.
Step 2: Sear the Pork Butt and Set Up for Slow Cooking
Heat 2 tbsp Olive Oil in a large Dutch oven or heavy pot over medium-high heat. Sear the pork butt on all sides until it’s nicely browned, which should take about 5 minutes per side. This step creates a flavorful crust on the meat.
Once browned, remove the pork butt from the pot and set it aside. Add 0.25 cup Apple Cider Vinegar and 1 tbsp Worcestershire Sauce to the pot, scraping up any browned bits from the bottom. Then add 1 cup Beef Broth to the pot, bringing the mixture to a simmer.
Step 3: Slow Cook the Pork Butt to Tender Perfection
Return the pork butt to the pot, cover it with a lid, and transfer it to a preheated oven at 300°F. Let it cook for 6-8 hours or until the meat is tender and easily shreds with a fork. I like to check on it after 6 hours and then every 30 minutes thereafter until it reaches the desired tenderness.
During the last hour of cooking, you can baste the pork butt with the juices from the pot every 20 minutes to keep it moist and flavorful. This step is crucial for achieving that tender, juicy texture we promised.
Step 4: Rest and Slice the Pork Butt
Once the pork butt is cooked, remove it from the pot and let it rest on a cutting board for at least 15-20 minutes. This resting period allows the juices to redistribute throughout the meat, ensuring every slice is moist and flavorful.
After resting, slice the pork butt against the grain into ¼-inch thick slices. The meat should be so tender it practically falls apart. Serve the sliced pork butt with the reduced cooking juices spooned over the top for maximum flavor.
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Pro Tips For Making Sliced Pork Butt
Low and Slow: Cook the pork butt at 275°F for at least 6 hours to ensure it’s tender and falls apart easily. I learned this the hard way—anything higher or faster, and you’ll end up with tough meat.
Rub It In: Make sure to massage the spice mix, including the brown sugar, smoked paprika, garlic powder, and onion powder, into the meat, ensuring it’s evenly coated. This helps create a flavorful crust on the pork.
Don’t Rush Rest: After cooking, let the pork butt rest for 10-15 minutes before slicing. Skipping this step results in all the juices spilling out when you cut into it.
Slice Against Grain: Always slice the pork butt against the grain to ensure tender slices. To do this, identify the lines of muscle on the meat and cut perpendicular to them—it’s a simple step that makes a real difference.
Dietary Considerations for This Dish
Making It Keto-Friendly
To make this sliced pork butt recipe keto-friendly, focus on the dry rub ingredients and serving suggestions. Replace the 2 tbsp Brown Sugar with a sugar-free alternative like 1-2 tbsp Swerve or erythritol. The rest of the spice mix is already keto compliant. 🔥
Gluten-Free Considerations
This recipe is naturally gluten-free as long as you use a gluten-free Worcestershire Sauce. Some brands add gluten-containing ingredients, so check labels carefully. If you’re serving with sides, choose gluten-free options like roasted vegetables or creamy coleslaw made with gluten-free mayonnaise.
Dairy-Free Adaptations
For a dairy-free version, be mindful of the Beef Broth you use—some commercial brands contain dairy. Opt for a dairy-free broth or make your own. If you’re serving with coleslaw, use a dairy-free mayonnaise alternative. The recipe’s core remains dairy-free as is.
Low-Sodium Modifications
To reduce sodium, use a low-sodium Beef Broth and limit the added 1 tbsp Salt to 1 tsp or less. You can also omit the Worcestershire Sauce as it contains salt. Taste and adjust seasoning at the end to ensure it meets your needs.
Other Dietary Considerations
For paleo diets, ensure all ingredients are compliant—use a sugar-free dry rub and check that your Worcestershire Sauce doesn’t contain forbidden ingredients like soy or certain preservatives. For Whole30, avoid the Worcestershire Sauce unless it’s compliant, and use a Whole30-approved broth.
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 32g41%
Saturated Fat 10g50%
Cholesterol 120mg40%
Sodium 940mg41%
Total Carbohydrate 20g7%
Dietary Fiber 1g4%
Sugars 8g
Protein 42g84%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
What’s the best temperature for cooking pork butt?
Cooking pork butt at 300°F yields tender results. This temperature allows for slow cooking, breaking down the connective tissues and making the meat juicy and flavorful.
2
How long should I rest the pork butt before slicing?
Rest the pork butt for at least 15-20 minutes before slicing. This resting period allows the juices to redistribute, ensuring every slice is moist and full of flavor.
3
Can I make this recipe in a slow cooker?
Yes, you can adapt this recipe for a slow cooker. Sear the pork butt as instructed, then cook it on low for 8-10 hours with the cooking liquid. The result will be tender and delicious.
4
How do I know when the pork butt is done?
The pork butt is done when it’s tender and easily shreds with a fork. Check for doneness after 6 hours of cooking, and continue to check every 30 minutes until it reaches your desired level of tenderness.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
