A good reference when cooking pork butt roast is to cook 55 to 85 minutes for every pound of meat at 275 F. Because of the inherent marbling and tougher meat on this cut, cooking at a low temperature for a long period of time ensures the end result to be a juicy and tender roast.
Seasoning for an oven roasted pork butt roast varies on taste preferences or traditions. Simple seasonings, such as salt and pepper, are a great starting point for novice cooks. More complex dry rubs using fresh herbs, garlic or brown sugar are an easy way to add flavor without having to put forth much effort besides the initial application of the seasoning.
When using a dry rub for a pork butt roast, apply the spices generously to the outside of the roast. To further season the meat, cut slits into the roast and insert whole cloves of garlic or more spice rub into the small openings. Searing all sides of the meat after seasoning also creates a delicious crust of flavor before roasting in the oven. Once the pork butt is ready for the oven, place the roast fat side up on a lined roasting pan and cover with aluminum foil.