Roasting pork in your oven 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!
There is no need for a grill or smoker. My oven-cooked pulled pork recipe makes flavorful, fork-tender, and amazingly delicious pulled pork. It is so easy to make that it almost cooks itself.
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I love pulled pork! There are so many ways to use this delicious slow-roasted pork that once you see how easy it is to make, it will become a regular item on your menu.
If you love pulled pork, I’ve got an amazing smoked pork butt recipe and an easy-as-can-be Slow-Cooker Pulled Pork recipe.
Let’s start by gathering the ingredients we need to make a Dry-Rubbed Pork Roast. 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 pulled pork’s seasoning blend, which is 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 shoulder roast for their pulled pork, but they’re rarely available in grocery stores. The shoulder roast is the entire front leg and shoulder of a hog. For home consumption, this cut is generally too large, but it is perfect for restaurant use. This is the cut the Famous Kansas City BBQ uses for its pulled pork.
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.
Once you’ve gathered all your ingredients, the first step is to mix the seasonings together in a small bowl. Make sure they are all well-blended for the spice rub.
Then begin the dry rub process which actually means rubbing the spices into the pork butt.
Chef Dennis Tip:
To make this recipe 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.
Wrap the pork in cling wrap, double-wrapping it to ensure that it’s completely sealed and to help avoid leakage.
Place a plate under the wrapped pork and refrigerate for at least 12 hours up to 24 hours.
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.
Next, add the pork and begin searing the pieces on all sides. Sear each side for 3-4 minutes until the entire roast has been seared and has a lovely color.
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 degrees F. oven for 3 hours. If you’d like a smoky flavor, you can add a little liquid smoke to the cooking liquid.
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. When you make this recipe, you can cover the pot with aluminum foil or place a half-sheet pan over the top of it.
You can also place it in a baking dish 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.
Depending on the size of your pork roasts, it will take 2.5 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?
The ideal temperature for pulled pork is 205 degrees F, which is well beyond the recommended 165 degrees F that most of us are used to cooking pork at.
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 will not yield meat tender enough to pull apart properly.
Remember that the pork roast will continue to cook internally, and the temperature will increase by about 10 degrees after it’s been removed from the oven.
I absolutely love my Meater Plus | Smart 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 to use your hands to pull the meat against the grain into slivers.
Here are two other ways to get perfect pulled pork.
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 to 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 regularly, get a pair of meat claws.
Use your favorite barbecue sauce to turn pulled pork into a masterpiece of deliciousness! If you happen to have leftover barbecue pulled pork, try my Ultimate Pulled Pork Cheeseburger.
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 using 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 on your slow cooker.
Shred the pork while it’s warm.
Recipe FAQ’s
Pork Shoulder is the best cut of pork for pulling. Its fat content yields tender meat. Because of its nature, the shoulder needs to be cooked slowly to allow the protein to break down properly.
One of the biggest complaints about pulled pork is that it is usually overcooked after being exposed to a high temperature for too long. After pulling apart the pork, use the pan juices to moisten the meat. Adding barbecue sauce will help add moisture to the pulled pork.
Let a cooked pork shoulder rest for 15-20 minutes, loosely tented with foil, before pulling or serving it. This “relaxes” the meat, making it juicier and more flavorful.
The rule of thumb for pulled pork is one-third to one-half pound of meat per person. With about a 40% loss, 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.
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!
Oven Roasted Perfect Pulled Pork
Ingredients
Dry Rub
- 2 tablespoon brown sugar
- 1 tablespoon chili powder
- 1 teaspoon sea salt
- 1 teaspoon smoked paprika
- ½ teaspoon black pepper
- ½ teaspoon dry mustard
- ½ teaspoon oregano
- ½ teaspoon garlic powder
- ½ teaspoon 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
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 roast at the 90-minute mark to see if it needs more liquid. If it does add more beer or water to the pan.Use an oven thermometer to check the internal temperature. 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.
- 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.*You can add the pan juices to the pulled pork to help keep it moist, or mix it into your bbq sauce.
- Serve as shredded pork for tacos, sandwiches and other recipes using pulled pork.
Lish says
ANOTHER HOME RUN!! I’ve made pulled pork in slow cookers my whole adult life. My crockpot was already in use for another recipe, so I tried this one—and it was, hands-down, the juiciest, most tender and flavorful pulled pork recipe I’ve ever made. It’s worth the time spent for it to sit with the dry rub (and requiring only minimal effort, truly). We used Dr. Pepper; I was blown away by the end result.
Try it! If you love pulled pork, you will not be disappointed.
I source recipes from tons of different places but Chef Dennis is rocketing to the top of my list. Nice job, Chef!!
Chef Dennis Littley says
Thank you so much for such a wonderful comment! You really made my day!!
Tess Fry says
My pork is almost 7 1/2 lbs so I doubles all spices/ingredients. Will it take closer to 6 hours to cook?
Chef Dennis Littley says
You can roast it whole and it will probably take in the 6-7 hour range, or cut it in half and roast it as two pieces which will reduce the cooking time greatly. Make sure to use a meat thermometer so you hit the target temperature. And yes double the seasoning.
Michelle says
So tasty. I quadrupled the amounts and used the Dr Pepper. Everyone absolutely loved it.
Chef Dennis Littley says
Thanks for letting me know my pulled pork recipe was a success! Dr. Pepper is my favorite substitute for the beer in the recipe.
Michelle Merli says
Hi
I’m about to start the cooking part of this and I can’t use beer because of the gluten. Which do you like better, using Coke or using Dr Pepper or root beer?
Chef Dennis Littley says
I like Dr. Pepper for dishes like these.
Andy Warcaba says
You mentioned two different degrees for cooking: one was preheat at 300 degrees and the other was 225 degrees. Which should I use? Thank you
Chef Dennis Littley says
I’m not sure where you see 225, I can’t seem to find it in the post. The correct temperature for this recipe is 300 degrees.
Andy Warcaba says
Chef, here is what I saw: 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 degrees F. oven for 3 hours
PS: I love your recipes, thank you
Chef Dennis Littley says
Yes, that is the correct temperature. Thanks for letting me know you’ve been enjoying my recipes.
Hailey says
Currently have my pork in the fridge with dry rub. Plan on cooking tomorrow. I’m just a little confused though. Am I cooking onions and searing the pork IN the oven? Or do I do this on stove top first and then transfer to oven?
Chef Dennis Littley says
Hi Hailey, no problem.
As stated in the recipe instructions.
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).
Remove the pan from heat and add the beer to the pan.
Cover and cook for 2 to 3 hours.
Shannon says
Love the simplicity of this pulled pork. I’ve used the dry rub on pork steaks too!
Chef Dennis Littley says
That’s what I like to hear! The dry rub is perfect for steaks, chops and roasts.
Monica says
Thank you for sharing your recipe (and answering questions)! This was so easy and straight forward my first batch of pulled pork was easy and a super delicious. Hardest part was waiting.
Chef Dennis Littley says
I can understand that, it does take time. I’m happy to hear you enjoyed the pulled pork!
Jane says
This is an absolutely amazing Pulled Pork recipe, easy and so very delicious. With the guidance of your recipes, I will be cooking pork more often. Thank you very much for sharing. You ROCK!
Chef Dennis Littley says
Awwww thank you so much for your kind words and you are very welcome! If you love baby back ribs and short ribs, I’ve got some easy recipes for those too!
Terry Hanusik says
Hi, I want to use a roasting pan and I have 2 butts about 7.5 lbs each. I’m assuming cooking time will be about the same as if I were using a regular oven?? I plan on cutting these roasts in quarters too to help with cooking time.
Chef Dennis Littley says
That’s correct as long as there is room between the pieces of pork, the cooking time should be about the same. Make sure to use a meat thermometer to be sure. The sweet spot is an internal temperature of 195 – 205 degrees
Katie says
Hi! Can you use a bone in shoulder?
Chef Dennis Littley says
Yes, you can, but bone in roasts will take a little cook. Make sure to use a thermometer to make sure you hit the 195-205 target temperature.
Katie says
Do you discard the cooking juices at the end or use some of it with the bbq sauce?
Chef Dennis Littley says
You can add the pan juice to the pulled pork to help keep it moist, or add some of it to your bbq sauce.
Nancy says
I have a 2 1/2 lb pork butt. How long in the oven and at what temp?
Chef Dennis Littley says
I cut my pork butt in half to cut down on the cooking time, so mine were 2 lbs each, so add another 20-30 minutes to the cook time.
Use an oven thermometer to check the internal temperature. When the pork reaches an internal temperature of 190 F to 195 F that’s when you know its done. It could be take less time to cook, which is why its important to use the meat thermometer.
Janke says
Hi. Is it 40min or 1hour per pound of pork roast?? could I substitute broth for the beer? Thanks
Chef Dennis Littley says
40 minutes is the guideline, but it could take up to an hour. Use a meat thermometer to make sure it hits the target zone, thats really the only way to know for sure.
Yes you can use broth instead of beer.
Karen says
Hi Dennis, quick question, skin on or off. Thanks.
Chef Dennis Littley says
When you say skin, I’m assuming you mean the fat cap. That stays on and should be up when its roasted.
Connie Ewing says
If I have 19 pounds of pork to cook, what do I increase the time to?
Chef Dennis Littley says
That’s a really big roast. Average cook time is 40 minutes per pound, you’re looking at 12-14 hours.
Jeff says
I bet you are doing 2 big butts not 19# one. If so, you’ll need very large dutch oven so they are touching each other (need the heat coming from all sides ) or two pans or pots to bake them. I’d do them in the oven overnight at 275 degrees (10 hours) but at 300 deg it will likely take only 7.5-8 hours. Pick your time and you get your temp. Just make sure the temp gets over 190 and it will be easy to pull.