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    Home » Recipes » Pork Recipes

    Easy Oven Cooked Pulled Pork Recipe

    Published: Jul 22, 2020 · Modified: Sep 22, 2023 by Chef Dennis Littley

    3.9K shares
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    5 from 242 votes
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    pinterest image for oven roasted perfect pulled pork

    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!

    No need for a grill or smoker, my oven-cooked pulled pork recipe makes flavorful, fork tender and amazingly delicious pulled pork and so easy to make, it almost cooks itself.

    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.

    If you love pulled pork I’ve got an amazing Smoked Pulled Pork Butt recipe and an easy as can be Slow Cooker Pulled Pork recipe.

    ingredients for dry rub and pork roast

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

    Table of Contents:

    • What Cut of Pork should I use for Perfect Pulled Pork?
    • Chef Dennis Tip:
    • Chef Dennis Tip:
    • Do I have to use a pot with a lid to roast the pork butt?
    • What temperature should I roast Pork Butts to for Perfect Pulled Pork?
    • How do I shred pulled pork?
      • Two Fork Method:
      • Easy Method:
    • Can I Make Pulled Pork in a slow cooker?
    • Recipe FAQ’s
    • More Pork Recipes You’ll Love!
    • Oven Roasted Perfect Pulled Pork
      • Ingredients
        • Dry Rub
        • Pulled Pork
      • Instructions
        • Dry Rub
        • Pulled Pork
      • Video
      • Notes
      • Nutrition

    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 perfect for restaurant use. This is the cut the Famous Kansas City BBQ uses for their 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.

    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 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.

     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.

     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 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. You can cover the pot with aluminum foil, or place a half sheet pan over the top of the pot when you make this recipe.

    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.

     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.

    This post includes affiliate links. As an Amazon Associate, I earn from qualifying purchases.

    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 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! And if by some chance you have leftover bbq 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 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!

    • 3 half racks of grilled baby back ribs on a white platter
      Grilled Baby Back Ribs w/ Dry Rub Step by Step
    • white pot with bbq pulled pork
      Slow Cooker Texas Pulled Pork
    • overhead close up of pork osso bucco
      Restaurant Style Pork Osso Bucco Recipe
    • overhead view of barbecued half racks of baby back ribs on a white platter
      Easy Oven Baked Baby Back Ribs

    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 242 votes

    Oven Roasted Perfect 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 minutes mins
    Cook Time3 hours hrs
    Dry Rub: Resting in Fridge1 day d
    Total Time3 hours hrs 15 minutes mins
    Course: Entree
    Cuisine: American
    Servings: 8
    Calories: 406kcal

    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
    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 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.
    • 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!

    More Pork Recipes

    • bbq smoked pulled pork butt on a white platter.
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      Easy Country Style Pork Ribs {Oven Baked}
    • smoked pork belly burn ends with barbecue sauce in a glass bowl.
      Smoked Pork Belly Burnt Ends

    About Chef Dennis

    Picture of Chef Dennis

    Chef Dennis Littley is a classically trained chef with over 40 years of experience working in the food service industry. In his second career as a food blogger he has made it his mission to demistify cooking by sharing his time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen. Let Chef Dennis help you bring the joy of cooking into your home. For more details, check out his About page.

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    1. Pat

      September 07, 2023 at 2:43 pm

      Don’t have pop or beer what can I sub?

      Reply
      • Chef Dennis Littley

        September 07, 2023 at 2:56 pm

        you can use apple juice, or beef, chicken or vegetable stock.

        Reply
    2. Debbie

      September 04, 2023 at 10:49 pm

      5 stars
      Came out great, but I have a question about the onions. Should they be removed after sautéing? They burnt to a crisp and I had to scrape the bottom of the pot! The pot is still soaking!

      Reply
      • Chef Dennis Littley

        September 04, 2023 at 11:18 pm

        The onions will be burnt cooking that long, but if you had enough liquid in the pan, they shouldn’t have stuck. You may need to add more liquid part way through the cooking process next time you make it.

        Reply
    3. Franks

      June 09, 2023 at 2:48 am

      5 stars
      I reduced temperature to 90ºC
      cook time up to 7 hours

      Reply
    4. Lori G.

      June 05, 2023 at 5:12 pm

      5 stars
      OMG, amazing recipe! I’ve cooked pulled pork for many years but never felt the various rubs I made produced the desired flavor. This recipe does not disappoint. Not only is the pork tender and juicy, the flavor is wonderful.

      I used an 8 lb pork butt (so doubled the recipe) and added a bit of liquid smoke to the cooking liquid (beer and chicken broth to get the appropriate amount of liquid for the amount of meat used). Cooked for six hours in a countertop roaster. Meat shredded wonderfully and the flavor was superb! Everyone loved it . . . many thanks.

      Reply
      • Chef Dennis Littley

        June 05, 2023 at 5:15 pm

        I’m very happy to hear you enjoyed my pulled pork recipe. I do love a good pulled pork sandwich and this is my go to recipe!

        Reply
    5. Christie R

      May 30, 2023 at 9:11 pm

      5 stars
      I can’t wait to try this. I’m going to make it for my residents at our July pool party. I’m going to cook two 4 or 5 pound roasts. Thanks for this recipe it was exactly what I was looking for.

      Reply
    6. Val

      May 27, 2023 at 9:11 am

      I am excited to use this recipe for my neice’s grad. party next week! I will be using this recipe to make pulled pork bbq sandwhiches. I am going to have to start 2 days early since I have 65 lbs. to do! My questions are: should I sauce it up right away and store in fridge, or should I wait to sauce until ready to serve on buns? Also what is the best way to reheat?

      Reply
      • Chef Dennis Littley

        May 27, 2023 at 11:23 am

        You definitely want to pull the pork while its hot. You can definitely sauce it ahead of time and the pork will absorb the flavors, or you can just pack it ziplock bags and keep it refrigerated until you’re ready to serve.

        For that much pork, I would put it deep baking pans or sheet pans to reheat. Add some water, chicken stock or apple juice to the meat and cover it tightly with foil. Place it in a 350 degree oven for 15-20 minutes to reheat. Have the sauce on the stove heated and ready to go. Depending on how deep the pan is you can sauce it right in the baking pan and toss it. Or place the heated pulled pork in a big bowl and sauce it.
        I wouldn’t try to do too much at a time as it will get clumpy. Smaller batches will allow you to mix the sauce into the pork more easily.
        Also with the pans you can heat the pork, as needed, if you don’t need it all at once.

        let me know if you have any other questions.

        Reply
        • Valerie

          May 27, 2023 at 12:09 pm

          Thank you so much Chef! This is very helpful!!! Val

    7. Patricia Barron

      May 25, 2023 at 9:32 pm

      5 stars
      Without a doubt the best pulled pork I have ever made. Cooked 7.5 lb shoulder (cut in half) and did exactly as the recipe stated. Worked great. Tender and juicy. I did make sure to take it out of the oven when the meat reached 195 degrees F. Thank you so much.

      Reply
    8. Paul Grimmond

      May 16, 2023 at 11:37 pm

      5 stars
      Love this blog!

      Reply
    9. Adriana

      May 13, 2023 at 6:23 pm

      5 stars
      Made pulled pork for me and my husband – we loved it! Paired it with homemade BBQ sauce.

      Reply
      • Chef Dennis Littley

        May 13, 2023 at 6:24 pm

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

        Reply
    10. Barbara Campanella

      May 09, 2023 at 8:04 am

      5 stars
      Easy to follow directions. The pork came out so juicy and tasty! I can’t wait to serve at our next party.

      Reply
    11. Brandi

      April 26, 2023 at 1:34 pm

      5 stars
      Yum

      Reply
    12. Kathy

      February 07, 2023 at 12:11 pm

      Hello Chef, trying this recipe for a party next week….question if I have a 5lb shoulder roast, is it ok to roast whole or do I need to split it in half?

      Reply
      • Chef Dennis Littley

        February 07, 2023 at 12:52 pm

        You can roast it in one piece, but it’s going to take a lot longer to cook, which is why I cut the roast. If you’re pulling the pork having it in one piece really doesn’t matter. I would split in half to save cooking time.

        Reply
        • Doug

          August 16, 2023 at 9:48 am

          Hello chef. Could I use a bone-in pork shoulder? Thanks

        • Chef Dennis Littley

          August 16, 2023 at 10:53 am

          You can definitely use a bone in pork shoulder. Since its going to be one piece, the cooking time is going to close to twice as long. You will want to use a probe thermometer to make sure you get the pork to 190-195 degrees before taking it out of the oven.

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    My name is Dennis Littley or “Chef Dennis” as I’m known both at work and across the blogosphere. As a classically trained chef with 40+ years of experience in the kitchen, I share my time-tested recipes, knowledge, and chef tips to help you create easy-to-make restaurant-quality meals in your home kitchen.

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