A Low, Slow Oven Roasted Method
- Servings: 8
- Total Time: 5-1/2 hours
- Effort Level: Simple
Pulled pork is a barbecue staple, but a smoker isn’t the only way to make it. This oven roasted pulled pork relies on steady, low heat to break down the pork butt gently, producing tender shreds of meat with deep, savory flavor and lightly caramelized edges.
We’ve found that roasting the pork in large pieces, then finishing it uncovered, creates better texture and concentrates the pan juices. It’s a reliable, hands-off method that works beautifully for sandwiches, sliders, tacos, or simple weeknight meals. For those of you who prefer a slow-cooker, you’ll find directions in the printable recipe below.
Key Ingredients & Substitutions
Here’s what you need to know about the key ingredients in this recipe. The complete list, including quantities, is in the printable recipe card below.
- Pork boston butt roast (boneless) – Boston butt is a well-marbled cut from the upper shoulder, ideal for low and slow cooking. The fat melts gradually, keeping the meat moist as it roasts. We recommend boneless so it can be cut into large pieces for more even cooking and easier shredding.
- Pork rub – A balanced dry rub builds the foundation of flavor before the pork ever hits the oven. Our 8-ingredient BBQ Spice Rub works well here, but any well-seasoned blend with salt, paprika, and a touch of sweetness will do.
- Barbecue sauce – Finish the shredded pork with a bold sauce to tie everything together. Our homemade Bourbon BBQ Sauce adds depth and subtle sweetness, but your favorite bottled sauce can be substituted without changing the method.
Prep Overview
How To Make Oven Cooked Pulled Pork
Planning to make this recipe? Here’s a quick overview of how it’s done. Detailed, step-by-step instructions are in the printable recipe card below.
Start by trimming excess surface fat from the pork and cutting it into large, even pieces. This helps the meat cook more evenly and gives you more surface area for the rub. Coat each piece generously, pressing the seasoning into the surface so it adheres well.
Arrange the pork in a Dutch oven with a small amount of liquid added around the meat (not over it) to prevent scorching while preserving the seasoning. The pork cooks covered at first, which allows it to slowly break down and become tender. Uncovering it toward the end lets excess moisture evaporate and deepens the flavor of the pan juices.
Once the pork is fully tender, let it rest before shredding. Resting allows the juices to redistribute so the meat stays moist. Shred with forks, discard excess fat, then toss with barbecue sauce just before serving.
Tips for Success
Here are a couple of important tips for perfectly cooked pulled pork:
- Cook to the proper internal temperature – Pulled pork needs to reach a higher internal temperature (200°F) than many other cuts. That’s what allows the collagen and connective tissue to fully break down for easy shredding and tender texture.
- Let it rest before pulling/shredding – Tent the pork loosely with foil and give it time to rest before shredding. This helps retain moisture and improves overall texture.
- Store leftovers properly – Let the pork cool before transferring to an airtight container. It will keep several days in the refrigerator or can be frozen for longer storage. Reserving a bit of the cooking liquid helps maintain moisture when reheating.
- Reheat gently – If frozen, thaw overnight in the fridge. Warm pulled pork slowly over medium-low heat, adding a splash of reserved juices or water if needed to prevent drying.
Serving Ideas for Pulled Pork
Once sauced, this oven roasted pulled pork is versatile enough for everything from casual sandwiches to plated dinners.
- Pulled pork sandwiches: Serve on soft buns with extra barbecue sauce and a spoonful of homemade coleslaw. Add pickles and fries or chips on the side for a classic pairing.
- Pulled pork platter: Plate alongside cornbread, coleslaw, and baked beans or corn on the cob for a traditional barbecue-style meal.
- Pulled pork nachos: Layer tortilla chips with pulled pork, tomatoes, cilantro, and warm queso. Finish with guacamole and sour cream.
- Pulled pork tacos: Tuck the pork into crisp corn tortillas and top with pickled red onions and a drizzle of Mexican crema for a bright contrast.
More Barbecue-Inspired Pork Recipes
If you like the bold rub and bourbon sauce in this oven cooked pulled pork, here are a few more ways to put them to work: Oven Baked Baby Back Ribs, slow-roasted, glazed, and broiled for caramelized edges; Grilled Pork Burgers, juicy patties layered with sweet and smoky barbecue flavor; and Juicy Grilled Brined Pork Chops, tender from a quick brine and finished with a smoky BBQ crust.
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 cider or juice
- 2 cups Bourbon BBQ Sauce, (or store-bought)
Instructions
- Preheat the oven to 225°F. Trim any excess exterior fat from the pork shoulder, leaving a thin layer for moisture. Cut the roast into 3 or 4 evenly sized pieces to promote even cooking.
- Season the pork by coating all sides of each piece generously with the BBQ spice rub, pressing it into the surface so it adheres well.
- Place the pork in a single layer in a large Dutch oven. Pour the apple juice around the meat (not over the top, to preserve the rub). Cover tightly with a lid or heavy-duty foil.
- Roast covered for 4 hours. Remove from the oven and turn the pork pieces in the cooking juices.
- Return the pork to the oven uncovered and continue cooking until the internal temperature reaches 200°F in the thickest part, about 60 to 90 minutes more. Cooking uncovered allows excess moisture to evaporate and concentrates flavor.
- To check for tenderness, use two forks to pull apart the center of one piece. The meat should separate easily. If there is resistance, return it to the oven for 20 to 30 minutes and test again.
- Transfer the pork to a cutting board, tent loosely with foil, and let rest for 30 minutes before shredding.
- To shred the pork, use two forks, pull the meat into bite-sized pieces, discarding any large pieces of fat.
- Transfer the shredded pork to a bowl and stir in BBQ sauce (add to taste). Serve warm.
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 cider or juice. 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 for up to 2 months. For best texture, freeze with the sauce.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.