8 Hour Pork Butt

This slow-roasted pork butt recipe creates tender, flavorful meat reminiscent of Chinese char siu, with a perfect balance of five-spice, honey, and savory elements. A 5.4-pound pork butt yields generous portions – enough to serve 4 people for dinner with plenty of leftovers for 8 additional meals, making it an economical and delicious choice for meal planning.

The magic happens during the long, slow roasting process, where the initial high-heat sear locks in the flavors before the low-and-slow cooking transforms the meat into succulent, fork-tender perfection. The marinade infuses the meat overnight, creating layers of flavor that only deepen during cooking.

Yield: 12 Servings

8 Hour Pork Butt

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A succulent Chinese-inspired roasted pork butt that's marinated overnight and slow-cooked for 8 hours. This economical cut yields multiple meals, featuring a perfect balance of five-spice, honey, and savory flavors.

Prep Time 30 minutes

Cook Time 8 hours 30 minutes

Total Time 9 hours

Ingredients

• 5.4 pounds pork butt
• 3 tablespoons five-spice powder
• 1/4 cup honey
• 1/2 cup rice wine
• 1/2 cup soy sauce
• 2 teaspoons sea salt
• 1 teaspoon freshly ground black pepper

Instructions

1. Mix five-spice powder, honey, rice wine, and soy sauce in a bowl to create marinade.
2. Place pork butt in a large zip-lock bag and pour in marinade.
3. Refrigerate overnight, flipping the bag once before bed.
4. Preheat oven to 400°F.
5. Remove pork from marinade and pat dry with paper towels.
6. Season pork with salt and pepper
7. Place pork on a roasting rack in a roasting pan.
8. Roast at 400°F for 30 minutes.
9. Reduce temperature to 250°F.
10. Continue roasting for 8 hours, basting occasionally with reserved marinade.
11. Remove from oven and let rest for 20-30 minutes.
12. Slice and serve.

Notes

For best results, choose a well-marbled pork butt with a good fat cap. The fat will render during cooking, keeping the meat moist and adding flavor. If you prefer a thicker sauce, reserve the marinade and reduce it in a saucepan while the pork rests.

Leftover pork can be stored in an airtight container in the refrigerator for up to 5 days. It’s excellent sliced thin for sandwiches, diced for fried rice, or reheated with additional sauce. For food safety, always bring leftover marinade to a full boil before using it as a basting sauce.

Nutrition Information:

Yield:

12

Serving Size:

1
Amount Per Serving: Calories: 375Trans Fat: 27gSodium: 450mgNet Carbohydrates: 3gSugar: 2gProtein: 28g