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 is flavorful, fork tender and amazingly delicious and so easy to make it almost cooks itself.
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 pork, my Oven-Baked Baby Back Ribs are easy to make and amazingly delicious. And you’ve got to try my Wild Boar Pulled Pork Sliders and Korean Pork Barbecue, they are OMG delicious!
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?
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.
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.
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.
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. Searing each side for 3-4 minutes until the entire roast has been seared and has a nice 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.
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 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.
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.
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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.
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.
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
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.
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.
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.
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.
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 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
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. 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.
Amanda Halliday
Wow-can’t wait to make this tomorrow. What kind of beer would you suggest?
Chef Dennis Littley
I usually have dark beers on hand and enjoying using those when I cook. But pretty much anything will work.
donna d hromadka
I have a question on making this pulled pork ahead of time and freezing. Should I add the sauce and then freeze or freeze the meat and sauce it after thawing? Does it make any difference?
Chef Dennis Littley
The pork definitely has to be pulled before freezing and I would freeze it in the sauce. That will help the pork from drying out. If you’re freezing in bags make sure to get all the air out of the bag and after it freezes I would wrap it in foil or to help protect the meat.
Lisa
I want to make pulled pork for a family picnic of approx 18 people. How many pounds of pork & how long in the oven at what temp?
Chef Dennis Littley
8 pounds should be enough. Cut the eight-pound roast in half and follow the recipe. You need a meat thermometer to check the temp to know for sure how long to cook the roast. The internal temp needs to be 180-185 degrees before removing from the oven.
Olivia
Hi chef Dennis,
Thank you for this recipe. Would you have any suggestions re drink pairing? Thank you.
Chef Dennis Littley
it all depends on your tastes. Whiskey drinks or beer always go good with pulled pork. A pinot noir or red zinfandel are good wine choices.
IndyGuy317
Super simple instructions and spot on with your sauce choice!!! Will be attempting this for my mommies b-day paired with cheesy broccoli soup from scratch!!! Curious out of the 3 soda choices which tastes the best? Is there a difference in the taste of the final product between Dr Pepper and CocaCola? Also can this be successfully done on a grill… Don’t think she will be too thrilled with me if I heat up the house using the oven… if it is feasibly how much charcoal would one use for that hot a temp and duration?
Chef Dennis Littley
If I was using soda I would use Dr. Pepper although I don’t think you’d notice any taste difference. You can use a grill, it still has to be cooked the same way as done in the oven. The Grill temp should be as close to the same as the oven, and the time will be the same. But to be sure you need to use a meat thermometer and get the meat to 180 degrees before stopping the cooking process. As for how much charcoal I wouldn’t be able to help you there.
RC
Recipe looks good but I have a couple questions.
Sautéing the onions sounds good but wouldn’t the burn when browning the pork?
And 3 hours sound like a short time period at 300 degrees. Most recipes I’ve seen call for 6 to 8 hours to bring to 220 degrees
Chef Dennis Littley
this recipe works for me, but feel free to adjust to your likes. The longer time would be for a larger roast or a lower cooking temp. I don’t find the need to go to 220, 190 is the magic number for pulled pork.
Gloria L.
This looks fabulous, but I don’t like beer so never have any in the fridge. If I go to buy one can, if that’s even possible, what’s the best to choose? Or, what can be a decent sub for the beer?
Chef Dennis Littley
If you don’t have beer you can substitute Root Beer, Dr Pepper or Coke
Kevin
Can I use Dijon Mustard instead of mustard powder?
Chef Dennis Littley
I would just leave out the dry mustard if you don’t have any. If you add dijon to the spices its not going to be a dry rub.
Tina
Can you share what barbecue sauce you used?
Thanks.
Chef Dennis Littley
I love Sweet Baby Rays barbecue sauce
Tina
I’ll give it a try.
Thanks for sharing! 🙂
Nicole
I’m a huge fan of pulled pork, especially the leftovers. I really love the flavours going on in your dry rub, and I love that you use beer in the pot while it’s roasting. I’m adding this to our menu for next week for sure.
Jamie
I love the dry rub for this pulled pork! It added so much flavor to this and the pork turned out so juicy and delicious! Thank you!
Priscilla
I have a 12 pound bone-in whole shoulder. How can I adapt your recipe to accommodate this? Thank you
Chef Dennis Littley
You’re going to need twice the amount of rub and probably twice the beer. It’s going to be too large to roast in a dutch oven, so you’ll have to do an oven roasted method.
Follow the recipe for the rub up to the point of roasting.
Roast uncovered at 450 F for 45 minutes.
Remove the pork shoulder from the oven and decrease heat to 325 F.
Add the onions and beer to the bottom of the roasting pan.
Tent the roast with tin foil and return to the oven. Roast for 3-4 hours or until the roast reaches an internal temp of 175 degrees
Allow to cool for 30 minutes before you start pulling the meat of the roast.
April
If you have a larger pork butt, do you still cook the onions on the stove and sear the meat in a pan on the stove, or will cooking it at 450 for 45 minutes do that for you? Just want to make sure I’m following the steps correctly. And if we have a large roaster pan, can I just use that cover, or is it better to use the foil? Thanks for the recipe and the help!
Chef Dennis Littley
hi April
sauteing the onions first will add additional flavor, but it’s not a deal-breaker if you’d rather not. And if you have a cover for your roaster pan, definitely use that. The foil would be only if you didn’t have a lid.
Alex
Gosh I LOVE pulled pork; I’ll have to try this recipe the next time I have a craving for it! I had no idea what cuts of meat were best to use though, so I’m glad you included those tips in the recipe!
Helen
Huge pulled pork fan here and reading your recipe is making me really crave some. I’ve never thought to shred pork using a stand mixer before, that’s a great tip!
Uma R
I love all the spices that you have used here! dry mustard sounds interesting among those? where can I find the dry mustard?
Chef Dennis Littley
it’s a very common spice, look for Colman’s mustard (yellow tin) in the spice aisle.
Judy Flint
I’m making this recipe for your pulled pork, and am wondering what to do with all the liquid that is with the roast when it’s done. I checked it at the 90 minute time, and there was quite an amount of liquid in the pan. Do I toss it? Thank you
Chef Dennis Littley
most of the time I just toss it, I usually don’t have that much left. But if you have a good amount and its flavorful, save it to make pan gravy for the pork.
Rose
I want to cook this is a slow cooker. Would you change anything to cook over 8 hours?
Chef Dennis Littley
No, you should be good using the same method. If possible sear the pork before adding it to the slow cooker.
Swathi
This pulled pork looks delicious love it
Kathryn
Pulled pork is so versatile and is great to have ready for easy meal prep. This version sounds fantastic!
Debra
Wonderful spice combo for a super tasty treat.
Jessica Formicola
I am a sucker for a good pulled pork, and this recipe looks incredible! I will definitely be trying this out for dinner this week!
Leslie
My entire family is a HUGE fan of pulled pork. Your recipe looks full-proof and mouth-watering!!!
Lauren Vavala
This pulled pork recipe really is perfect and I love that it can serve a crowd or be used in other recipes in you have leftovers.
Maur
This pulled pork recipe looks so good Dennis, I might have licked my screen. Love the dry rub!