- 7-8 lb boneless Boston Butt
- Kosher salt and freshly ground black pepper
- 2 (12 fl oz) bottles BBQ sauce
Preheat oven to 425°F.
Remove netting and cut pork into 3 equal sized pieces. Place pork in a large baking dish (with deep sides) or Dutch oven. Season pork liberally on all sides with salt and pepper and place in middle rack of oven for 45 minutes until pork is deeply browned.
Reduce temperature to 325°F. Cover with foil or lid and bake for about 3 hours, or until the pork reaches an internal temperature of 200°F.
Remove pork from oven and allow to rest 30 -45 minutes. Shred meat toss with sauce and serve.
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