Recipe

Bright Citrus Pork Butt

Slow-roasted pork butt with orange, lime, garlic, and cumin, finished with a punchy citrus pan sauce. Big flavor, crisp edges, and meal prep friendly.

By Matt Campbell

•

4.8

A platter of sliced citrus-roasted pork butt with caramelized edges, surrounded by orange and lime wedges and fresh cilantro

Jump to Recipe

Pork butt has a funny name and a very serious superpower: it can turn into juicy, fork-tender meat with almost zero babysitting. The only problem is that a lot of pork butt recipes lean heavy. This one goes the opposite direction. We build flavor with a bright orange and lime rub, a properly seasoned roast, and a quick citrus pan sauce that tastes like you spent hours “chef-ing” when you really just let the oven do the work.

Think: cozy pulled pork texture, crisp edges if you want them, and a sauce that wakes everything up. It’s weeknight friendly if you roast it ahead, and it is an absolute hero for bowls, tacos, salads, and freezer meals.

A close-up photo of shredded citrus pork in a roasting pan with visible garlic, onion, and glossy pan juices

Why It Works

Citrus keeps it lively: Orange and lime add brightness that balances pork’s richness without needing loads of sugar.
Garlic, cumin, and oregano do the heavy lifting: Warm, savory spices give you that slow-cooked depth fast.
Low-drama cooking method: A covered roast keeps the pork moist, then a quick uncovered finish gives you color and those crisp, snackable edges.
Built-in sauce: You reduce the pan juices with fresh citrus at the end for a glossy, spoonable finish that makes leftovers taste brand new.
Meal prep win: Great hot, great cold, and freezes like a champ.

Pairs Well With

Storage Tips

Fridge: Store pork with a little of the pan sauce mixed in so it stays juicy. Keep in an airtight container for up to 4 days.

Freezer: Portion into freezer bags or containers with a few tablespoons of sauce. Freeze up to 3 months. Thaw overnight in the fridge.

Reheat (best ways):

Stovetop: Warm in a skillet with a splash of water or broth, covered, until hot.
Oven: 300°F, covered, with a splash of liquid for 15 to 25 minutes.
For crisp edges: After reheating, spread on a sheet pan and broil 2 to 4 minutes, watching closely.

Food safety note: Reheat to 165°F.

Common Questions

Is pork butt actually healthy?

Pork butt (pork shoulder) is a well-marbled cut, so it is not low-fat. This recipe is “healthier” in the sense that it leans on citrus, spices, and a reduced pan sauce instead of lots of sugar, heavy cream, or extra oil. For a more balanced plate, serve it with high-fiber sides (slaw, beans, roasted veggies) and keep portions reasonable.

Do I have to marinate it?

No, but it helps. If you have time, marinate 4 to 12 hours for deeper flavor. If you are in a rush, even 30 minutes while the oven preheats is worth it. Food safety note: do not leave raw pork at room temp longer than 1 hour (2 hours max in a cool kitchen).

Can I make this in a slow cooker or Instant Pot?

Slow cooker: Cook on low 8 to 10 hours (or high 5 to 6) until it shreds. Then reduce the cooking liquid with fresh citrus on the stove for the sauce. For crisp edges, broil the shredded pork on a sheet pan.

Instant Pot: Cut into 3 to 4 large chunks, pressure cook 60 to 75 minutes (depending on size), natural release 15 minutes. Reduce the liquid with fresh citrus for the sauce, then broil for crisp bits if you want.

What is the best internal temperature for pork butt?

For sliceable pork, start checking around 185°F to 195°F. For truly pull-apart tender pork, aim for 195°F to 205°F. More important than the exact number is texture: a probe should slide in with little resistance.

Why is my pork tough even after hours?

It usually just needs more time. Pork butt gets tender when collagen fully breaks down. Keep cooking, keep it covered, and trust the process.

Can I make it less salty?

You can reduce the salt slightly, but do not remove it entirely. Salt is how you get seasoned meat all the way through. If you are sensitive to salt, use low-sodium broth for the pan and add citrus at the end for extra pop.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Large Dutch oven or deep roasting pan with a tight lid (or heavy foil)
Cutting board and sharp knife
Citrus juicer (optional but helpful)
Measuring spoons
Tongs
Instant-read thermometer
Small saucepan (for reducing the pan sauce, optional but recommended)

I have a soft spot for big, slow-cooked cuts because they feel like restaurant food you can pull off in sweatpants. The first time I tried to “lighten up” pork butt, I made the classic mistake of going too lean on flavor, and the result tasted like it needed a pep talk. Citrus fixed that instantly. Orange and lime wake up the whole roast, and that little finish of reduced pan juices tastes like something you would drag a piece of bread through at the table, even if you promised yourself you would not.

Bright Citrus Pork Butt

(4.8 Reviews)

Prep Time 20 minutes (plus marinating time)

Cook Time 3 hours 25 minutes to 4 hours 15 minutes

Total Time 4 hours 5 minutes (plus marinating time)

Servings 8

Ingredients

Pork: 4 to 5 lb pork butt (bone-in or boneless)
Kosher salt: 1 tbsp (see note)
1 tsp freshly ground black pepper
1 1/2 tsp ground cumin
1 tsp dried oregano
1/2 tsp smoked paprika (optional, but nice)
Citrus-garlic rub (marinade-style): 1/3 cup fresh orange juice (about 1 to 2 oranges)
2 tbsp fresh lime juice (about 1 to 2 limes)
1 tbsp orange zest
1 tsp lime zest
6 cloves garlic, grated or minced
1 tbsp olive oil
1 medium yellow onion, sliced
1/2 cup low-sodium chicken broth or water
Bright citrus pan sauce: 2 tbsp fresh lime juice
2 tbsp fresh orange juice
1 tsp honey (optional, for balance)
1 to 2 tbsp chopped cilantro (optional)
To serve (optional): extra lime wedges, sliced jalapeño, shredded cabbage, warm tortillas, rice, or roasted vegetables

Salt note: 1 tbsp kosher salt should season a 4 to 5 lb roast well for most palates. If your kosher salt is very coarse, or if you know you like things on the saltier side, season a little more generously on the outside. You can always add a pinch at the end, but you cannot season the inside after it is cooked.

Instructions

Prep the pork. Pat the pork butt dry. Trim any thick external fat cap down to about 1/4 inch. You want some fat for flavor, just not a winter coat.
Mix the citrus-garlic rub. In a bowl, combine orange juice, lime juice, orange zest, lime zest, garlic, olive oil, salt, pepper, cumin, oregano, and paprika. This is more of a wet rub than a swimming-pool marinade, and that is exactly what you want.
Marinate (recommended). Rub the mixture all over the pork. Cover and refrigerate 4 to 12 hours. If you are short on time, let it sit at room temp for up to 30 minutes while the oven heats (no longer than 1 hour).
Heat the oven. Preheat to 300°F.
Build the roasting base. Add sliced onion to the bottom of a Dutch oven or roasting pan. Pour in the broth or water. Set the pork on top (fat side up if it has a cap). Scrape any leftover rub into the pot.
Roast covered. Cover with the lid (or seal tightly with foil). Roast about 3 hours 15 minutes to 4 hours, until the pork is tender and the internal temp is in the right zone for your goal. If your pork is closer to 5 lb or bone-in, expect the longer end. If it is boneless and closer to 4 lb, start checking earlier. You are looking for probe tenderness more than the clock.
Optional crisp finish. Uncover and raise heat to 425°F. Roast 10 to 15 minutes to deepen browning. If you want extra crisp edges later, you can shred and broil, too.
Rest, then shred or slice. Transfer pork to a board and rest 15 to 20 minutes. Shred with two forks for pulled pork, or slice for neat servings.
Make the bright citrus pan sauce. Skim excess fat from the pan juices. Option A (smoother): strain into a saucepan, then simmer 5 to 8 minutes to reduce slightly. Option B (fewer dishes): remove the onions if you want, then reduce right in the Dutch oven on the stove. Stir in fresh lime juice, orange juice, and honey (if using). Taste and adjust with salt or more lime.
Finish and serve. Toss pork with enough sauce to coat, or serve sauce on the side. Top with cilantro and an extra squeeze of lime.

A real photo of a wooden cutting board with shredded citrus pork and a small bowl of glossy citrus pan sauce beside it

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes