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Pulled pork may be a barbecue classic, but you don’t need a smoker to make a rich, flavorful version at home. This easy recipe relies on low and slow oven cooking to create tender, fall-apart meat with smoky, sweet, and savory notes. With just a few minutes of hands-on prep, your oven takes care of the rest – perfect for barbecue lovers who want a satisfying homemade version without the fuss.
Notes From the MGC Kitchen
If you’re like us and enjoy the flavor of barbecue but don’t want to get involved with wood chips, smokers, and hours of outdoor cooking, this easy, oven roasted version of pulled pork is your best option. Slow cooking in the oven develops rich bbq flavor that’s great for pulled pork sandwiches and a variety of other dishes (see below for ideas). For those of you who prefer the crockpot, you’ll find directions in the printable recipe below.
Key Ingredients & Substitutions
This is an overview of the key ingredients for this recipe. Please see the printable recipe card below for the complete listing, including quantities.
- PORK BOSTON BUTT ROAST (BONELESS): A Boston butt roast is a well marbled cut of pork that’s perfect for slow cooking recipes like this one. Despite its name, this cut actually comes from the upper portion of a pig’s shoulder and has a rather square shape. It’s available bone-in or boneless, with the boneless version sometimes being tied to hold its shape. We recommend buying boneless for pulled pork because it can easily be cut into pieces for more even cooking.
- PORK RUB: We have an easy, 8-ingredient recipe for pork rub that we use for this recipe, grilled pork chops, and more, but store bought is fine too.
- BARBECUE SAUCE: Our savory, homemade bbq sauce flavored with bourbon is our choice for finishing pulled pork, but you can use your favorite bottled brand if you prefer.
Overview
How To Make Pulled Pork In the Oven
This is an overview of how this recipe is prepared. Please see the printable recipe card below for detailed step-by-step instructions.
PREP THE PORK BUTT: Trim any excess fat from the pork and cut the roast into a few evenly-sized pieces. Coat each piece with the spice rub, then place them in a Dutch oven with some apple juice.
SLOW ROAST THE PORK: Cover and roast low and slow for four hours, then uncover and continue cooking until the pork is fork-tender.
SHRED/PULL THE PORK: Once done, let the pork rest before shredding, then toss the pulled pork with barbecue sauce and serve.
Tips for Success
Here are a couple of important tips for perfectly cooked pulled pork:
- GET THE PROPER INTERNAL TEMPERATURE: Even though it sounds high, the internal temperature for pulled pork needs to reach 200°F for the collagen and connective tissue to break down fully for easy shredding and tender texture.
- REST THE PORK BEFORE PULLING: Once the pork is done, remove it from the oven, tent with foil, and let it rest for 30 minutes before pulling. This helps the juices to redistribute for better texture.
- STORE LEFTOVERS PROPERLY: Always let leftover pulled pork cool to room temperature before transferring it to an airtight container. It will keep for 3 or 4 days in the refrigerator. It can also be frozen for up to 3 months. You may want to reserve a little of the cooking liquid to keep the pork moist when reheated.
- TAKE CARE WHEN REHEATING: If frozen, thaw overnight in the fridge. To reheat, warm gently on the stove over medium-low heat.
Ways To Serve Oven Roasted Pulled Pork
Once shredded and combined with barbecue sauce, the pulled pork can be served in a variety of ways. Here are some creative ideas for you to try:
PULLED PORK SANDWICHES: Classic pulled pork sandwiches are served on soft hamburger-style buns, and topped with extra bbq sauce and a spoonful of homemade coleslaw. Serve with pickles, and fries or chips on the side.
PULLED PORK PLATTER: Plate a serving of pulled pork and add side dishes of cornbread, coleslaw, and baked beans or corn on the cob.
PULLED PORK NACHOS: Build layers of tortilla chips, diced tomatoes, chopped fresh cilantro, warm queso, and pulled pork. Top with a dollop of guacamole and some sour cream.
PULLED PORK TACOS: Layer some pulled pork in a crispy corn tortilla, top with pickled red onions, and a drizzle of Mexican crema.
Do you have some ideas for serving pulled pork? Leave a comment and let us know your favorite!
Oven Roasted Pulled Pork
Ingredients
- 4 to 5 lb Boston butt pork shoulder roast
- 6 tablespoons BBQ Spice Rub, (or store-bought)
- 2 tablespoons olive oil
- 1 cup apple juice or cider
- 2 cups Bourbon BBQ Sauce, (or store-bought)
Instructions
- Preheat the oven to 225°F. Trim any large pieces of exterior fat from the pork, then cut it into 3 or 4 evenly-sized pieces.
- Pat the pork rub liberally onto all sides of the meat, then place the pieces in a Dutch oven and add the apple juice. Cover with a tight-fitting lid or heavy duty aluminum foil.
- Roast the pork for 4 hours, then remove it from the oven and use tongs to turn the meat in the juices. Return it to the oven uncovered, and continue roasting until the internal temperature reaches 200°F, 60 to 90 minutes longer.
- To test for tenderness, use two forks to pull one of the pieces of pork apart in the center. If it separates very easily, it's done. If you find some resistance, pop the pan back in the oven and check again after another 20 to 30 minutes.
- Once the pork is done, transfer it to a large cutting board, tent with foil and let it cool for about 30 minutes. Use two dinner forks to shred the meat into bite-sized pieces, discarding any large chunks of fat you run across in the process.
- Transfer the shredded/pulled pork to a bowl, stir in the barbecue sauce and serve as desired.
Notes
Slow Cooker Instructions
You can cook the pork in a slow cooker instead of the oven if desired. Simply add a layer of sliced onion to the bottom of the cooker, put the rub-coated pork on top and add the water. Cover and cook on low for 8 to 10 hours (depending on the size of your roast), or until the pork is tender and pulls apart easily with a fork.Pulled Pork Storage
You can freeze the leftover pork in airtight containers. It will keep for up to 6 weeks in the coldest part of the freezer.Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
wonderful recipe i have made this for times now and the whole family loves it. i do have a question! the recipe calls for 3-4 lb roast mine are normally 6-7 lbs. going by the suggestion in the recipe about 90-100 min for every lb of pork i roast mine for about 10 hours is this ok or is to long.
Hi Jeff,
So glad you like the recipe. Since you’re going to be pulling the meat anyway, I think I would cut that roast in half and set the pieces in the pan side by side. Follow the roasting instructions in the recipe and if see if it’s tender after 6 hours. If not, put it back in the oven and check it again in an hour. As long as you’re retaining moisture in your pan, it would be hard to overcook this cut of meat at such a low temperature. You may need to make a little extra rub and sauce though. Let us know how it works out.