Slow Roast Pork Butt with Carolina Gold BBQ Sauce


4 lbs pork butt, at room temperature
1 tsp kosher salt
1 tsp black pepper, course ground
1 tsp garlic powder
1/2 tsp onion powder
1/2 tsp ground cumin
1/2 tsp dried thyme
12oz/1 bottle S&F Carolina Gold BBQ sauce


Mixing bowl, small
Large, cast iron or heavy sauté pan
Roasting or baking pan, optional if using a sauté pan
Aluminum foil


  1. Preheat oven to 325F. Fabricate pork by trimming off some of the fat, if necessary.
    • Pro Tip – there is plenty of intramuscular fat in pork shoulder, trimming surface fat off will not affect flavor or texture.
  2. In the mixing bowl add the salt, pepper, garlic powder, onion powder, cumin, and dried thyme, and mix well. Liberally rub the mixture all over the pork.
  3. On high heat, heat a sauté pan or skillet. Next, sear the roast for a few minutes on all sides. If using a cast-iron or heavy oven-safe skillet, leave the pork in the skillet. Or if using a sauté pan, transfer the pork to a roasting or baking pan.
  4. Tightly cover the pork with aluminum foil and place the skillet in the oven and roast for 3 hours.
    • Pro Tip, for precautionary easy clean up use a baking tray under covered pork. In case some of the juices bubble over during cooking.
  5. After 3 hours, remove and discard the foil. Place in oven and continue roasting for another hour, or until the roast is pull-apart tender and the internal temperature is around 145 F.
  6. Remove, let cool for a few minutes and then shred using 2 forks.
  7. Toss pork with 1/2 bottle of barbecue sauce and serve remaining on the side for dipping or topping.