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
A few key ingredients make this recipe work – here’s what to know. A complete list with quantities is in the 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.
A Quick Look at Preparation
How To Make Oven Cooked Pulled Pork
Here’s how this dish comes together, along with a few tips for the best results. Full instructions are in the 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.
i am thinking of dicing peeled apples and putting them on top of the roast do u think this will be a good idea.
Hi Jeff,
I think the apples are a fantastic idea. They’ll blend in with the pork when you pull it and add a nice, natural sweetness. Thanks for sharing the idea with us.
Making this ASAP! I’m gonna use the slow cooker method so the pork can cook overnite. Reading the instructions for the slow cooker, I don’t see when to brush on the olive oil. Do I brush it on after the meat has cooked for an hour? Thanx.
You can just brush a little olive oil on the top of the pork after you’ve applied the rub. That way you won’t need to remove the lid during cooking.
I used your rub and it was delicious…one variation I did was I put a good bit of apple juice in the bottom of the pan, but with the spill over rub and by the time it was done the juices from the pork combined with apple juice and extra dry rub that spilled over and pretty much made a great bbq sauce all by itself. It did take much longer than I thought it would. I actually had to pull it out before it was quite ready to pull. Do you think that the apple juice slowed down my cooking time? BTW it still turned out wonderful and it was my first attempt.
Hi Luke,
I do think the apple juice may have caused a need for increased cooking time, but every roast is different too, so it could have been a combination of factors. You saved yourself a step in making that bbq sauce though. Good thinking!
The pulled pork just came out of the oven and it’s so tender & fall off the bone! The aroma is mouth-watering and the taste I sampled is delicious. This will make a wonderful meal tomorrow for my friends…but a super dinner for me tonight…who can wait!!!
How funny!!! I am making this tonight for my friend’s family tomorrow and for my family tonight too!!! Just like you did.
This was such a great recipe! All the flavours came together so nicely. I am looking forward to making it again!
I made this today for my family. (including a 3 and 6 year old) It was LOVED by all! Thank you for this delightful recipe!
I didn’t have a dutch oven, so I used a roasting pan and double wrapped it with foil on top.
Wow. This looks absolutely, amazingly wonderful. Great photo!!
WOW
WOW
I love pulled pork…I have a recipe that I made at both my kids birthdays. It was a huge hit.
I should post the pics. I made a spicy slaw (My husband made a sign calling it “Manly Slaw”) and a reg. slaw (He called it “Wimp Slaw”)
haha…
IT was fun
Drooling here!
This is a great sandwich!