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    Ask Chef Dennis » Recipes » Perfect Pulled Pork : Restaurant-Style Oven Roasted Pork

    Perfect Pulled Pork : Restaurant-Style Oven Roasted Pork

    Published: Jul 22, 2020 · Modified: Apr 22, 2022 by Chef Dennis Littley · 88 Comments·This post includes affiliate links. As an Amazon Associate I earn from qualifying purchases.

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    5 from 82 votes
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    pinterest image for oven roasted perfect pulled pork

    Roasting pork for that perfect pulled pork we all love isn’t difficult. It takes a little time but very little effort and the rewards are exceptionally delicious!

    pulled pork topped with cole slaw on  seeded multigrain hamburger roll

    I love pulled pork! There are so many ways to use this delicious slow-roasted pork that it will become a regular item on your menu, once you see how easy it is to make.

    ingredients for dry rub in glass bowls  and Boston butt to make perfect pulled pork

    Let’s start by gathering the ingredients we need to make a Dry Rub Pork. In Chef Speak this is called the Mise en Place which translates into Everything in its Place.

    Not only does setting your ingredients up ahead of time speed the cooking process, but it also helps ensure you have everything you need to make the dish.

    You’ll love the seasoning blend for the pulled pork, made with black pepper, chili powder, garlic powder and other flavorful spices.

    What Cut of Pork should I use for Perfect Pulled Pork?

    Most barbecue restaurants use whole pork shoulders for their pulled pork, but they’re rarely available in grocery stores. The pork shoulder is the entire front leg and shoulder of a hog. For home consumption, this cut is generally too large, but perfect for restaurant use.

    In your grocery store, you will usually find this divided into two cuts, the Boston butt (cut of pork that comes from the upper part of the shoulder from the front leg ), and the picnic roast.

    Either of these cuts are good for pulled pork, but I prefer the Boston butt also known as a pork butt.

    pork butt split in half, coated with a dry rub sitting on a sheet pan.

    Once you’ve got all your ingredients together the first step is mixing all the seasonings together in a small bowl. Make sure they are all well blended.

    Then begin the dry rub process which actually means rubbing the spices into the pork butt.

    Chef Dennis Tip:

    I split the pork butt into two pieces to make it easier to control and also to help reduce the overall cooking time. A large Pork Butt can take a long time to cook, two smaller butts will cook faster.

    2 pork roasts coated with a dry rub and double wrapped in plastic wrap sitting on a white platter

    Wrap the pork in cling wrap, double wrapping it to make sure that its completely sealed to help avoid leakage.

    Place a plate under the wrapped pork and refrigerate for at least 12 hours up to 24 hours.

    chopped onions in oil in a dutch oven sitting on a cutting board

    When the pork is ready it’s time to start the cooking process. Dice an onion and saute it in olive oil (or oil of your choice) for 2-3 minutes.

    The pot you saute in should have a lid and be oven ready.

    2 seared pork roasts in a dutch oven

    Next, add the pork and begin searing the pieces on all sides. Searing each side for 3-4 minutes until the entire roast has been seared and has a nice color.

    pouring a beer into the dutch oven with the seared pork roasts

    Add your favorite beer (or Dr. Pepper, Root Beer or Cola) to the pot. Place the lid on the pot and put the pot into a preheated 300 degree F oven for 3 hours.

    You can check the roast at the 90 minute mark to see if it needs more liquid. If it does add more beer or water to the pan. Mine had more than enough liquid in the pan and didn’t need any additional liquid.

    Chef Dennis Tip:

    Make sure to have the fat side up when you’re ready to roast the pork butts.

    Do I have to use a pot with a lid to roast the pork butt?

    No you don’t. You can cover the pot with aluminum foil, or place a half sheet pan overtop of the pot.

    You can also place it in a baking dish that is big enough to hold the pork, onions and beer and cover it with foil.

    You can also forgo the beer and onions double wrapping the pork butts in foil and placing them on a sheet pan to roast.

    2 roasted pork butts in a glass baking dish with au jus in the dish for perfect pulled pork

    Depending upon the size of your pork roasts it will take 2.5 hours to 3.5 hours to cook to the desired temperature for pulled pork.

    *Average cook time is 40 minutes per pound.

    What temperature should I roast Pork Butts to for Perfect Pulled Pork?

    For pulled pork, the ideal temperature is 205 degrees F. This goes well beyond the recommended 165 degrees F that most of us are used to cooking pork too.

    The high internal temperature allows the collagen in the pork butt to break down making the meat very tender.

    When the pork reaches an internal temperature of 190 F to 195 F, the meat is ready to be pulled. Cooking the pork to any temperature below that won’t give you meat that is tender enough to pull apart properly.

    Rember that the pork roast will continue to cook internally by and the temperature will increase by about 10 degrees after it’s been removed from the oven.

    I absolutely love my Thermopro Wireless Digital Meat Thermometer. It takes all the guesswork out of cooking meats in the oven, on the grill, or in a smoker.

    How do I shred pulled pork?

    When the roast is cool enough to handle (but still hot) begin the process of pulling the meat. The tried and true method is using your hands to pull the meat against the grain into slivers.

    Here are two other ways to get perfect pulled pork.

    mound of pulled pork on a white platter

    Two Fork Method:

    Cut the meat into workable pieces. Then use one fork to hold the meat stable, and the other to rake it into shreds. Or use the forks to pull the meat away from each other.

    Easy Method:

    Using a stand mixer is the fastest and easiest way to shred pork (or chicken). Place the cooked meat in the mixing bowl, attach the flat beater paddle into the mixer and lock the lever., Turn the mixer to medium speed and let it run for approximately 30 seconds, or until the meat has shredded.

    If you’re serious about pulled pork and will be making it on a regular basis, get a pair of Meat Claws aka Bear Claws.

    white bowl of pulled pork in barbecue sauce

    Use your favorite barbecue sauce to turn pulled pork into a masterpiece of

    deliciousness!

    Can I Make Pulled Pork in a slow cooker?

    Yes, you can. Use the seasoning method as described in the recipe.

    If possible sear the pork as in the dutch oven method, but you can cook the pork without searing. Add the onion, beer, and seared pork to your slow cooker. Cook on low for 6-8 hours depending upon your slow cooker.

    Shred the pork while warm.

    Recipe FAQ’s

    What is the best cut of meat for pulled pork?


    Pork Shoulder is the best cut of pork for pulling. It has the right fat content that yields to create the tender meat for pulled pork. Because of the nature of the shoulder, it needs to be cooked slowly to allow the protein to break down properly.

    Why is my pulled pork dry and stringy?

    This is one of the biggest complaints with pulled pork, usually due to being exposed to a high temperature for too long and being overcooked. After pulling apart the pork, use the pan juices to moisten the meat. Adding a barbecue sauce will help add moisture to the pulled pork.

    How long should I let the pork rest before pulling the meat?

    Let a cooked pork shoulder rest for 15-20 minutes loosely tented with foil before pulling or serving the meat. This “relaxes” the meat, which makes it juicier and more flavorful.

    How much pulled pork should I prepare per person?

    The rule of thumb for pulled pork is one-third to one-half pound of meat per person. With about a 40% loss while roasting a raw 10-pound pork shoulder (or two 5-pounders) will yield about 6 pounds of finished meat, which will serve 12 to 18 people.

    Can you freeze pulled pork?

    Yes, you can. Shred the pork first, then store it with the barbecue sauce in a large resealable freezer bag. Make sure to take out as much of the air as possible before sealing the bag.

    More Pork Recipes You’ll Love!

    • Dry Rub Grilled Baby Back Ribs : Step by Step Process
    • Tomato Braised Sicilian Pork Chops
    • Restaurant Style Pork Osso Bucco Recipe
    • Korean Pork Barbecue Recipe – Cook Like a Chef

    Did you make this? Please RATE THE RECIPE below!

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    white bowl of pulled pork in barbecue sauce
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    5 from 82 votes

    Oven Roasted Pulled Pork

    Creating delicious dishes using pulled pork is one of the great joys in life. And roasting the perfect piece of pork in your oven couldn't be easier. When you want the Real Deal try this pulled pork recipe and amaze your friends and family!
    Prep Time15 mins
    Cook Time3 hrs
    Dry Rub: Resting in Fridge1 d
    Course: Entree
    Cuisine: American
    Servings: 8
    Calories: 406kcal
    Author: Chef Dennis Littley

    Ingredients

    Dry Rub

    • 2 tbsp brown sugar
    • 1 tbsp chili powder
    • 1 tsp sea salt
    • 1 tsp smoked paprika
    • ½ tsp black pepper
    • ½ tsp dry mustard
    • ½ tsp oregano
    • ½ tsp garlic powder
    • ½ tsp onion powder

    Pulled Pork

    • 4 lbs boneless pork shoulder
    • 2 tbs olive oil
    • 1 cup beer or substitute- Dr. Pepper, Root Beer or Coke
    • 1 onion diced
    US Customary – Metric
    Prevent your screen from going dark

    Instructions

    Dry Rub

    • In a small bowl mix together all the seasonings for the rub. Mix well.
    • Pat the pork roast dry using paper towels.
    • Coat the pork roast with the rub. Wrap the roast in plastic wrap and place in fridge for 12 – 24 hours.

    Pulled Pork

    • Preheat the oven to 300 degrees F.
    • In a large pot heat the oil until it begins to smoke, then add the onions. Allow the onions to cook for 2-3 minutes.
    • Very carefully place the pork in the pot and sear the roast on all sides (3-5 minutes per side). Be very careful during this process so that the hot oil doesn't burn you.
    • Remove the pan from heat and add the beer to the pan.
    • Cover and cook for 2 to 3 hours. Check the pork at about the 90 minutes mark to see if it needs more liquid.
    • Remove from oven, allow to cool until safe to handle.
    • Shred the pork with two forks. Add your favorite barbecue sauce to coat the shredded pork and toss to coat the pork.
    • Serve as shredded pork for tacos, sandwiches and other recipes using pulled pork.

    Video

    Notes

    **Keep in mind that cooking times will vary depending on how heavy your pork butt is – a rough estimate is at least an hour per pound.

    Nutrition

    Calories: 406kcal | Carbohydrates: 19g | Protein: 52g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 136mg | Sodium: 799mg | Potassium: 972mg | Fiber: 1g | Sugar: 15g | Vitamin A: 500IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg
    Tried this Recipe? Pin it for Later!Mention @askChefDennis or tag #askChefDennis!

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    About Chef Dennis

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    Chef Dennis is a semi-retired Chef, writer/blogger, photographer, recipe developer and creator of A Culinary Journey with Chef Dennis aka Ask Chef Dennis®. Chef Dennis worked professionally in White Table Cloth Restaurants for 40 years and has been developing easy to make, restaurant-style recipes since 2009. The second phase of his reinvention from chef to blogger has earned him a place at the Worlds Dinner Table. Join him on his Culinary Journey enjoying his easy to make Restaurant Style recipes and travel adventures. For more details, check out his About page.

    Reader Interactions

    Comments

    1. Karen Conn

      April 07, 2022 at 8:17 pm

      5 stars
      I had a 9 pound roast and cooked it for over five hours at 300 degrees. The temperature got to 185 but would not hit 200degrees. I bumped up the temperature to 325 degrees and in less than 30 minutes the roast was over 200! It was delicious! We used a bottle of Guinness.

      Reply
    2. Natalie

      February 28, 2022 at 5:00 pm

      5 stars
      Made this yesterday with my Dutch oven. Made it just as it was written and I wouldn’t change a thing!! It was delicious!! The bone fell right off. Melt in your mouth perfect! Thank you for the great recipe. I’ll be making this one for a long time!!

      Reply
      • Chef Dennis Littley

        March 01, 2022 at 7:25 am

        I’m happy to hear you enjoyed the pulled pork Natalie, it’s one of my favorite dishes to make!

        Reply
    3. B

      February 23, 2022 at 12:13 pm

      5 stars
      Sounds fantastic after reading the ingredients. I’m going to make this tomorrow. One question, how much bbq sauce do I use & is it really necessary since this recipe sounds wonderful without it?

      Reply
      • Chef Dennis Littley

        February 23, 2022 at 2:57 pm

        Its all up to you whether you sauce the meat or not. We eat a good portion of it in tacos without the sauce.

        Reply
    4. Sydney

      February 08, 2022 at 8:10 am

      5 stars
      Wowwww my gosh, this recipe is out of this world, I cooked a fat 8 pounder in a foil dish after searing in a pan, doubled everything, cooked it in dr. Pepper and almost right on the 8 hour mark that pig came out like butter. thank you so much for your clear and detailed instructions!!!

      Reply
      • Chef Dennis Littley

        February 08, 2022 at 9:07 am

        thank you for the comment and great review! And I’m very happy to hear you enjoyed the joy of pulled pork!!

        Reply
    5. mo

      January 21, 2022 at 7:54 pm

      5 stars
      I tried the pulled pork recipe today and it turned out great! Though I only had a 2.75 # pork butt, I adjusted the cooking time and seasonings and the meat turned out so moist, tender and flavorful. I couldn’t believe the very tasty result in less than 3 hours. Thank you so much Chef Dennis for the wonderful recipe and very clear (and flexible) instructions.

      Reply
      • Chef Dennis Littley

        January 21, 2022 at 9:22 pm

        I’m happy to hear you enjoyed the pulled pork, and thank you for the great review!

        Reply
    6. Winford Blaze

      January 19, 2022 at 11:34 pm

      Excited to start grilling again! Thanks for the grilling tips – trying to learn as much as I can before we start hosting again.

      Reply
    7. Meme

      September 16, 2021 at 10:54 am

      You posted roughly an hour per pound. The recipe calls for 4lbs but the cooking time says 2-3 hours?

      Reply
      • Chef Dennis Littley

        September 16, 2021 at 11:55 am

        my post says that the average cook time is 40 minutes per pound. Which is 2 hours and 40 minutes for four pounds. It can go a little less or more which is why using a meat thermometer is crucial. Everyones oven is a different and cooking times can very.

        Reply
        • Jennifer

          September 29, 2021 at 4:54 pm

          If I’m cooking an 8.5lb shoulder can I still cook in the big pot if it fits? And just use more coke/beer?

        • Chef Dennis Littley

          September 29, 2021 at 5:02 pm

          yes you can as long as there is still some room in the pot. I would suggest splitting it in two otherwise it will take quite some time to cook. Make sure to use a meat thermometer to check the internal temp.
          Use two cups of coke/beer.

    8. Alice Daino

      September 05, 2021 at 3:45 pm

      I am making this for the first time this week. Is there any difference between McCormick ground mustard and the Colman (yellow can) mustard that you mentioned?

      Reply
      • Chef Dennis Littley

        September 05, 2021 at 8:46 pm

        you can use either dry mustard powder

        Reply
    9. Karen

      August 29, 2021 at 10:18 am

      I am getting ready to make your pulled pork recipe and have a question I have 8 pounds of meat and need to put it in a black speckled turkey roaster pan, my question is can I sear it in this pan with the olive oil and onions?

      Reply
      • Chef Dennis Littley

        August 29, 2021 at 10:36 am

        I don’t see why not. It should work fine

        Reply
      • Shari

        September 11, 2021 at 4:18 pm

        5 stars
        I did today and it worked great!

        Reply
    10. Gwen Pearson

      August 08, 2021 at 2:23 pm

      5 stars
      Thank you Chef…thank you..thank you..thank you!!!..IT CAME OUT PERFECT..3.6LB roast..3 1/2 hours..used Dr Pepper…👍👍👏👏👏

      Reply
    11. Brenda

      August 03, 2021 at 8:25 pm

      5 stars
      Completely delicious with clear instructions. Thank you! We’ll be making this again soon!

      Reply
      • Chef Dennis Littley

        August 04, 2021 at 12:56 pm

        Thanks Brenda, I’m happy to hear you enjoyed the pulled pork!

        Reply
        • Doug Bogue

          August 14, 2021 at 2:30 pm

          You mention simply wrapping in foil and roasting. Do you still brown the sides in pan before wrapping in foil? Thanks.

        • Chef Dennis Littley

          August 14, 2021 at 3:02 pm

          I would still sear the pork but you can do it without searing if you just place it in a pan a cover the pan with foil. That way you can still add the beer and onions.

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