How Long To Cook Pulled Pork In Oven

Cooking pork butt in an oven produces perfect tender and flavor-packed pulled pork. Cover with a simple dry rub, then roast low and slow in your oven. This easy recipe takes minimal training time and is almost foolproof.

Introduction

Everybody deserves cracking pulled pork, but near of us don't have smokers. But to get the best, we need to cook similar the best.

So let'due south simulate the cooking surroundings of the smoker and grillers every bit much equally possible and re-create techniques closely. So a little liquid smoke, a pork rub, and bake depression and wearisome until we accomplish the right temperature. So simple, so good, and the house smells great all day long.

This is the pork barrel recipe we employ near oft because I'thou lazy but demand keen pulled pork. Please enjoy ane of our personal favorites.

My Rating

Ok, a solid five only to leave room for grilled pulled pork is the highest 5. Just and then excellent without the fuss, I accept repeated this many times.

🐖What is the All-time Cut of Meat for Pulled Pork?

The best option is pork butt, also known as Boston butt.

Similar many cuts of meat, in that location are several names about the same thing. Pork barrel and Boston butt are the same cut. It is backside the neck and is part of a larger (key) cut called the pork shoulder.

The pork shoulder is divided into two smaller cuts, the pork butt (Boston butt) and the picnic shoulder.

The picnic shoulder is a thinner expanse below the pork butt. Pork shoulder has a bit less marbling and less fatty.

Big restaurants and BBQ experts will low and slow cook the whole pork shoulder central cut for masses of pulled pork.

The picnic is frequently smoked to make the picnic ham.

If yous are wondering, butt means thick, and then that is why the term "butt" is used. It was used centuries ago by English butchers.

image of a hog with Location of Pork Butt highlighted - Image licensed May 17, 2017, from Fotolia. Copyright by foxysgraphic - Fotolia. Image modified in accordance with the license. — Epitome licensed from Fotolia. Copyright by foxysgraphic - Fotolia. Epitome modified in accordance with the license.

Os-in vs. Boneless Pork Butt

Bone-in pork butt will have a bit longer to cook, but not much. Some volition fence a taste divergence one way or the other. Nope, no departure to me (or almost people) in the taste. So use what you lot accept.

Merely, it does feel and then proficient when you shred the pulled pork, and the os lifts out with no resistance—I always smile. It is fall-off, the os tender and falls apart while yous shred.

👨‍🍳How to Cook Pork Barrel in the Oven

What oven temperature to cook pork butt to make bully pulled pork?

The best oven temperature to bake pork butt is 250°. The oven temperature tin be anywhere from 225° to 275°. No convection is needed. I feel 300° is too high generally.

Smokers and grillers will all agree cooking low and slow is best for pork butts. You exercise not turn up the temperature since fourth dimension is needed for the connective tissues and fats to cook into their goodness. 250° is a good target temperature for a grill and is piece of cake in an oven.

Since information technology is deadening and low cooking, you can skip the preheating.

How can I fume the pork butt in the oven?

While there are some special techniques to get existent smoke in an oven, they are but not home-melt friendly.

Simply some smoke taste is needed—enter liquid fume. I requite it a adept rub of liquid smoke. Alternatively, yous can make a rub with spices similar smoked paprika.

Do I have to use liquid smoke?

No, just it will add some smoky sense of taste.

There are many "bad" versions of liquid smoke on the marketplace. And the chemical-filled versions will ruin your pork roast.

I stick to Wright brand but. If non available to you, the ingredient list on the bottle should just have smoke and water—cipher else.

What rub to use for pulled pork?

I have included my standard pork rub. It is unproblematic and uses common pantry ingredients. It is a slightly modified version of 8:3:i:1 Dry Rub. A touch of cayenne pepper tin be added if you want a bit of heat.

But whatever rub y'all like on the grill or smoker works well.

Many people will add a coat of yellow mustard before applying the rub.

If yous programme, utilize the rub and then wrap with plastic wrap and refrigerate for a few hours or overnight. But simply rub and melt works well likewise.

What pan to use for oven blistering pork barrel.

A pan with edges is a must to contain the fatty drainage. Some people will use a large Dutch oven, just I prefer a sheet pan.

The meat needs to get up out of the drainage. I suggest a rack, but a few crumpled-up aluminum foil balls will support the meat upwardly and out of the drainage if you don't have 1.

And don't forget the foil nether the meat to help clean upwards.

Does the fat pad get up or downwards?

The big debate for many years has been fat pad upwardly or downwardly. So, I will employ the competition smokers for my reference. While a few will still argue strongly one way or another, virtually retrieve it does not matter. I concord.

Exercise I demand to embrace the pork barrel with foil while cooking?

No. Delight proceed it open to the dry out oven surround to develop the fantastic bark of pulled pork.

The moistness of pulled pork barrel comes from the melting of connective tissue, and the bark firming up blocks virtually moisture loss. The smokers and grillers don't need foil, and nosotros don't either.

When is pork butt done?

Pork butt is done at an internal temperature of 195,° but 200° to 205° will produce the nigh tender results.

The only way to tell if your Boston butt is done is by checking the internal temperature of the thickest part with a meat thermometer.

You can not cook past time or color of the meat.

The connective tissue needs to melt to create the smashing taste, tenderness, and wet of pulled pork, which starts in the 170° to 175° range. Simply we demand to all to melt for the best results.

How long to cook pork barrel in the oven.

2 hours per pound at 250° is a good starting point on timing. This fourth dimension will vary by the weight and thickness of the meat.

I suggest a iv-pound pork butt that will take 8 to 9 hours. Bone-in volition take a chip longer.

But the best answer is a concluding internal is 195° minimum, just 200° plus is a better target. I aim for 205°. Do not remove early on, or you will be sorry.

Much bigger pork butts volition take a lot longer many times into the 12+ hour range. I oftentimes suggest cutting very big pork butts into smaller chunks to speed cooking and help predict timing ameliorate.

A quick warning: Many ovens will close off at 12 hours for condom if people leave the stove on accidentally. Then watch for that trouble.

Does the pork butt demand to be rested before shredding?

Absolutely. The balance earlier the shred could be as curt as 30 minutes, but longer is amend. Information technology will stay warm with my method for about four hours.

Shred simply earlier serving, then this gives you a three ½ hr window to hit. This volition assist y'all with serving fresh pulled pork.

How to shred pork butt into pulled pork.

In that location are special tools made for shredding. You don't need them—just a couple of skilful forks work well.

Any os will pull out easily and then attack with the forks. There may be some non-eatable parts that should be discarded.

🍽️How to Serve Pulled Pork?

What is the best way to serve pulled pork?

I adopt a straight-upward pulled pork sandwich on a nifty bun or bread and topped with a Memphis or KC BBQ sauce—I'k happy with elementary. Merely others like to pile on coleslaw or other condiments on their pork sandwich.

You tin can never get wrong with a nice pile of pulled pork on your plate with sauce and sides.

Other things like pulled pork taco or chili are great uses for pulled pork.

What side dishes to serve with pulled pork?

The usual coleslaw, irish potato chips, and potato salad are the standards. Cornbread is a great side. Hot sides like irish potato casseroles, French fries, or baked beans work well.

♨️Reheating and Storage

How to reheat pulled pork.

Reheat on a sheet pan Sprinkle with a flake of water with your hand (don't overdo information technology). Cover tightly with foil and into the oven at 250°-300° until hot.

The fourth dimension varies by how you shredded it and the amount on the tray. Usually, I take near 45 minutes or and then in the oven. I know that is non very verbal, merely you get the idea.

You tin can then turn the oven down (go along information technology covered) or transfer it to a crockpot on low to keep warm.

Never reheat or store with sauce applied -the acid will destroy the texture of pulled pork.

How to store in the refrigerator.

Good refrigerated for iii-iv days, just I prefer 2 days since the texture suffers.

How to freeze pulled pork.

Pulled pork will freeze well for iii to 4 months. Many volition freeze pulled pork in reheatable sealed numberless; then, they will reheat those in boiling water.

🥣Side Dishes

Memphis Barbecue Sauce - A Wonderful Thing

Caprese Pasta Salad

Homemade Macaroni Salad

Old Fashion Cheesy Potato Goulash

Crispy Parmesan Broiled Potatoes

📖Pulled Pork Recipes

Pulled Pork on a Gas Grill – Not That Difficult

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Pulled Pork Recipe Roundup

Blue ribbon divider used for visual effect

🖼️Step-by-Stride Photo Instructions

Use a rub of your choice and some Liquid Smoke. If using my rub, mix ½ cup dark brown sugar, two tablespoons kosher table salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion pulverisation, and 1 teaspoon blackness pepper.

Place a four pound (give or take a little) bone-in (or boneless) pork barrel on a large piece of plastic wrap if wrapping. Rub with virtually 2 tablespoons of liquid smoke (optional).

Utilize about one loving cup of rub and coat the meat on all sides of the pork barrel with a heavy glaze.

If you have fourth dimension, wrap the meat with plastic wrap. You may demand a second slice. Refrigerate for a few hours, but overnight is fine. If you don't have time, simply employ the rub and pop it in the oven—which I usually do.

spraying a pan covered with foil and a rack spraying tieh PAM

Gear up a large rimmed baking canvas with foil and a rack when ready to cook. Give it a heavy spray of PAM.

Identify meat on rack and place in a 250°oven (not convection). Don't carp to preheat. Fat cap upwards or down does not affair. You lot can shorten the time past increasing the oven's temperature to 275°, but I suggest 250°.

Bake until internal temp of 195° plus (200°-205° is better). Most 8-nine hours. This volition vary some with the thickness of the meat, bone-in vs. boneless, and the oven. You have some flex fourth dimension in the next stride to get your timing right.

Remove from the oven direct onto a large canvas of heavy-duty foil. Wrap tight with the foil, then wrap with several towels. Identify wrapped meat in a minor libation if bachelor and rest for i-2 hours until needed. It can stay warm for upwards to iv hours is well wrapped in a cooler. This tin can help yous get your timing right for serving.

Shred with forks. It will fall apart.

📖Recipe

pulled pork sandwich with BBQ sauce

Oven Pulled Pork

Cooking pork butt in an oven produces perfect tender and flavor-packed pulled pork. Cover with a simple dry rub, and so roast low and slow in your oven. This easy recipe takes minimal preparation time and almost no skill.

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Prep Time: 10 minutes

Cook Time: 9 hours

Full Time: 9 hours 40 minutes

Servings #/Adjust if desired 12 serving

Melt Mode Prevent your screen from going dark

▢ most iv pounds Pork Butt - aka Boston Butt
▢ rub of your choice - good quality
▢ 2 tablespoons Wright's Liquid Smoke - optional but recommended

My Rub

▢ ½ cup dark brown sugar
▢ three tablespoons Diamond Crystal kosher salt - 2 tablespoons if using Morton
▢ 1 tablespoon chili pulverization
▢ one teaspoon garlic powder
▢ i teaspoon onion powder
▢ i teaspoon pepper

Use a rub of your choice and some Liquid Smoke. If using my rub, mix ½ cup dark brown sugar, 2 tablespoons kosher salt, 1 tablespoon chili pulverization, one teaspoon garlic pulverisation, 1 teaspoon onion pulverization, and 1 teaspoon black pepper.
Place a 4 pound (give or take a piffling) bone-in (or boneless) pork barrel on a big piece of plastic wrap if wrapping. Rub with about 2 tablespoons of liquid smoke (optional).
Apply about one cup of rub and coat the meat on all sides of the pork butt with a heavy glaze.
If you take fourth dimension, wrap the meat with plastic wrap. Y'all may need a second piece. Refrigerate for a few hours, but overnight is fine. If you don't have fourth dimension, just apply the rub and pop information technology in the oven—which I usually exercise.
Prepare a big rimmed blistering canvass with foil and a rack when ready to melt. Give it a heavy spray of PAM.
Place meat on rack and identify in a 250° oven (not convection). Don't carp to preheat. Fat cap up or downwards does not thing. You can shorten the fourth dimension by increasing the oven'due south temperature to 275°, only I advise 250°.
Broil until internal temp of 195° plus (200°-205° is meliorate). Nearly 8-9 hours. This will vary some with the thickness of the meat, bone-in vs. boneless, and the oven. You have some flex time in the next step to get your timing right.
Remove from the oven directly onto a big canvass of heavy-duty foil. Wrap tight with the foil, then wrap with several towels. Place wrapped meat in a small libation if bachelor and balance for 1-2 hours until needed. It can stay warm for up to 4 hours is well wrapped in a libation. This can help you get your timing correct for serving.
Shred with forks. It will fall apart.

Run into the stride-by-step photos in the mail service. Some recipes have an option to display the photos here with a switch higher up these instructions simply the photos Practice Not print.

Pro Tips:

Cooking time tin vary, simply you lot tin use the wrap fourth dimension at the cease to suit the shredding time by a few hours.
If you don't have a rack, yous can elevate the meat on balls of rolled-up foil. Delight practice not get out information technology to cook in the muck. (come across the crock pot recipe)
The liquid smoke is nice, but some object, and so skip if you lot wish. If you lot apply it, quality matters a lot. I use only Wright'due south.
My rub is provided for you, but apply the rub of your choice.
If you use my rub, the salt is calculated on Diamond Crystal Kosher salt. 1 teaspoon table salt = one ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
I find my rub still is proficient with half the salt if that is a concern for yous.
195° is the minimum, but I much prefer 200° to 205° and 210° max.
Adept refrigerated for 3-4 days, but I prefer 2 days since the texture suffers. It volition freeze well for 3-4 months.
Bone-in or boneless does not affair. Only bone-in may accept a bit longer.
Fat pad upwardly or downwards does non affair.
I oft just moisture with the liquid fume and apply the rub. And and then directly into the oven. It is still great.
DO NOT comprehend with anything similar foil or a lid in the oven.
Nutrition is difficult to summate. The fatty drains, the rub forms bark, and also drains some. And then many things are included in the diet numbers that may non be at that place.
Proficient refrigerated for 3-4 days and frozen for 3-four months.

Reheating

I like to reheat information technology on a canvass pan. I sprinkle with a fleck of h2o on my hand (don't overdo it). Cover tightly with foil and into the oven at 250°-300° until hot.

The time varies by how you lot shredded information technology and the amount on the tray. Unremarkably, I accept almost 45 minutes or so in the oven. I know that is non very exact but you get the idea.

You tin so plough the oven down (keep it covered) or transfer to a crockpot on low to continue warm.

Never reheat or store with sauce applied -the acid volition destroy the texture.

To adjust the recipe size:

Y'all may accommodate the number of servings in this recipe card under servings. This does the math for the ingredients for you lot. BUT it does Not adjust the text of the instructions. So you need to do that yourself.

Serving size is my judge of a normal size unless stated otherwise. The number of servings per recipe is stated to a higher place. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your bodily results. To taste ingredients such as salt will be my estimate of the average used.

Form : Main Class

Cuisine : American

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Editor's notation: Originally Published November 2, 2013. Updated with expanded options, refreshed photos, and a tabular array of contents to help navigation.