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](https://www.askchefdennis.com/wp-content/uploads/2020/07/pulled-pork-sandwich-10.jpg)
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](https://www.askchefdennis.com/wp-content/uploads/2020/07/pork-butt-mise-en-place-10.jpg)
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.
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.
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.
Remember 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.
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 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 on a regular basis, get a pair of meat 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 on your slow cooker.
Shred the pork while warm.
Recipe FAQ’s
Pork Shoulderย is the best cut of pork for pulling. It has the right fat content that yields 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 โrelaxesโ the meat, which makes it juicier and more flavorful.
The rule of thumb for pulled pork isย one-third to one-half pound of meat per person.ย 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.
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!
Lilly
My pork came out so tender and flavorful! Thanks for the recipe!
Kerri
This is on our menu for tomorrow! We love Pulled Pork and this is version is so incredibly flavorful and it’s so easy to put together!
Michele Peterson
What a delicious rub – worked out perfectly!
Traci Chandler
Hello! I am making this for a graduation party but have some questions:
1. I am buying 12 pounds of pork butt and using a plug in roaster oven. Is this ok and how long can I expect it to take to cook?
2. How much BBQ sauce to I add and will the meat stay hot after I put it in?
Thanks for making my party amazing!!I hope I don’t mess it up!
Chef Dennis Littley
For 12 pounds at 300 it will take 5-6 hours. You may want to roast at 350, it will cut down the cooking time. Use an instant read thermometer to check that its done, you want the internal temp to be 180-185 so the pork pulls apart.
As for adding the sauce, you can add sauce but I would try to keep the meat warm when serving. You would want to keep the meat warm even if you aren’t adding sauce. You may want to let everyone add their own sauce and provide a few different varieties with different heat levels.
Also providing rolls and tortillas is a nice way to let everyone have a choice.
I’m sure you’re having cole slaw but that’s also a must.
Gloria
Pulled pork IS perfect. You can use it in so many applications. Sandwiches, pizza, pasta….the list goes on. I know this would be a winner in my house.
Emily Flint
There’s nothing better than fresh pulled pork!