Easy Oven Cooked Pulled Pork Recipe

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.

 

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

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