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
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.
Meme says
You posted roughly an hour per pound. The recipe calls for 4lbs but the cooking time says 2-3 hours?
Chef Dennis Littley says
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.
Jennifer says
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 says
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.
Alice Daino says
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?
Chef Dennis Littley says
you can use either dry mustard powder
Karen says
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?
Chef Dennis Littley says
I don’t see why not. It should work fine
Shari says
I did today and it worked great!
Gwen Pearson says
Thank you Chef…thank you..thank you..thank you!!!..IT CAME OUT PERFECT..3.6LB roast..3 1/2 hours..used Dr Pepper…👍👍👏👏👏
Brenda says
Completely delicious with clear instructions. Thank you! We’ll be making this again soon!
Chef Dennis Littley says
Thanks Brenda, I’m happy to hear you enjoyed the pulled pork!
Doug Bogue says
You mention simply wrapping in foil and roasting. Do you still brown the sides in pan before wrapping in foil? Thanks.
Chef Dennis Littley says
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.
Amanda Halliday says
Wow-can’t wait to make this tomorrow. What kind of beer would you suggest?
Chef Dennis Littley says
I usually have dark beers on hand and enjoying using those when I cook. But pretty much anything will work.
donna d hromadka says
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 says
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 says
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 says
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 says
Hi chef Dennis,
Thank you for this recipe. Would you have any suggestions re drink pairing? Thank you.
Chef Dennis Littley says
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 says
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 says
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 says
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 says
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. says
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 says
If you don’t have beer you can substitute Root Beer, Dr Pepper or Coke
Kevin says
Can I use Dijon Mustard instead of mustard powder?
Chef Dennis Littley says
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 says
Can you share what barbecue sauce you used?
Thanks.
Chef Dennis Littley says
I love Sweet Baby Rays barbecue sauce
Tina says
I’ll give it a try.
Thanks for sharing! 🙂
Nicole says
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 says
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 says
I have a 12 pound bone-in whole shoulder. How can I adapt your recipe to accommodate this? Thank you
Chef Dennis Littley says
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 says
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 says
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.