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🏠Home » Recipes » Pork Butt Recipes

Pork Butt in Oven for Pulled Pork (Low and Slow at 250°F)

Updated: Jul 7, 2025 · Published: Feb 21, 2024 by Dan Mikesell AKA DrDan · 199 Comments

Jump to Recipe
Time: 9 hours hrs 40 minutes mins

Cooking a pork butt in the oven low and slow at 250°F gives you the best pulled pork—tender, juicy, and packed with BBQ flavor. No smoker needed. Just rub, roast, rest, and shred. This foolproof method takes almost no effort, and the bark is just as good as what you'd get on the grill.

Oven pulled pork sandwich with sauce.
Jump To (scroll for more)
  • 🐖Ingredients
  • 👨‍🍳 Quick Overview: How to Cook Pulled Pork in the Oven from Pork Butt
  • ⏰ How Long to Cook Pork Butt in the Oven
  • 🌡️ When is Pork Butt Done?
  • ❓FAQs
  • 🍽️Serving Pulled Pork
  • 🧊 Storing Pulled Pork
  • 🔥How to Reheat Pulled Pork
  • 👍More Pulled Pork Recipes
  • 📖The Recipe Card with Step-by-Step Instructions

quote mark
Featured Comment by Lisa B :
⭐⭐⭐⭐⭐
"I was beyond amazed at the end product of this recipe. The cooking method is foolproof. People thought the pork was cooked on a smoker or grill. It was perfectly moist but with the crunchy texture of the bark mixed in. So easy! Outstanding results."

❤️ Why You’ll Love This Recipe

  • No smoker? No problem. You’ll get smoky pulled pork with bark—right in your oven. Just a pork butt, a good rub, and time.
  • Set it and forget it. No basting. No flipping. Just low and slow at 250°F until it shreds like a dream.
  • Juicy, tender, and full of flavor. The fat and collagen melt into the meat for results you can’t get from a lean cut.
  • Beginner-friendly and foolproof. This is real BBQ flavor with almost no work. If you can turn on an oven, you can make this.
  • Make it once, enjoy it for days. Piled high on buns, stuffed into tacos, or eaten straight from the tray—this pulled pork does it all.

👨‍🍳 DrDan says: I’m not about babysitting a grill or smoker all day. This method gives me great pulled pork with bark and flavor—without the hassle. Just rub it, stick it in the oven at 250°, and it comes out perfect every time.

🐖Ingredients

Pork butt with rub ingredients—labeled.

Pork Butt (aka Boston Butt):

This is the upper part of the shoulder and the best cut for pulled pork. Bone-in or boneless both work—bone-in gives better bark and avoids the netting issue with boneless.

🔍 Also called pork shoulder: Many stores and recipes use the term "pork shoulder" for this same cut, even though technically it's just part of the whole shoulder. If your label says pork butt, Boston butt, or pork shoulder, you're in the right place.

✅ Pro Tip: Boneless pork butt often comes in a net. That net will tear off your bark—remove it before cooking, or go bone-in to skip the hassle.

Dry Rub:

Use your favorite BBQ rub or the simple homemade version in the recipe card—brown sugar, kosher salt, chili powder, garlic powder, onion powder, and black pepper.

Liquid Smoke (optional but recommended)

Adds smoky BBQ flavor without a smoker. Look for a quality brand like Wright’s that lists only “smoke” and “water” on the label.

No liquid smoke? You can rub the pork with yellow mustard instead—it helps the dry rub stick and adds a subtle tang without changing the flavor.

Flavor Options:

Try my Memphis dry rub for a spicier twist. For something bolder, use my Chipotle Seasoning as a dry rub. Add cayenne for heat or smoked paprika for a deeper smoky flavor..

👨‍🍳 Quick Overview: How to Cook Pulled Pork in the Oven from Pork Butt

This is a summary, not the full recipe. See the recipe card below for complete instructions.

1. Prepare the pork butt.

Mix the dry rub. Pat the pork butt dry, coat with liquid smoke (optional), and apply the rub.

coating a pork butt with dry rub,

Place it on a foil-lined rimmed baking sheet with a rack for better bark.

rubbed pork butt on rack.

2. Roast low and slow:

Bake in a 250°F oven (no convection) until the internal temperature reaches 200° to 205°F—usually 8 to 9 hours.

cooked pork butt out of the oven on a tray.

✅ Pro Tip: No need to preheat or use convection. Just a center rack and steady heat.

3. Rest the meat:

Wrap the pork tightly in foil, then in towels. Let it rest in a small insulated cooler (or on the counter) for 1 to 2 hours.

wrap pork butt in aluminum foil then a towel.

✅ Pro Tip: Don’t skip the rest. It locks in moisture and makes shredding easier. Shred too soon, and the juices end up on your cutting board.

4. Shred and serve:

Use two forks to shred—it should fall apart easily and stay juicy, with crispy bark.

shredding pork butt with forks.

✅ Pro tip: A well-wrapped pork butt can stay warm in a cooler for up to 4 hours. Never try to shred one that’s gone cold—it just won’t work.

👇Want the full recipe? Scroll down to the printable recipe card for step-by-step instructions, tips, and serving ideas.

⏰ How Long to Cook Pork Butt in the Oven

At 250°F, a 4-pound boneless pork butt takes about 8 to 9 hours. Bone-in cuts may take a little longer. As a general rule, plan for 2 hours per pound—but it can range from 1½ to 2½ hours per pound depending on the shape and thickness.

You can adjust the temperature slightly—225° to 275°F will still work—but don’t go higher. At 300°F or more, the outside may dry out before the collagen fully melts.

✅ Pro Tip: Many ovens shut off after 8–12 hours for safety. Check your manual so you don’t wake up to a cold oven and half-cooked pork.

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🌡️ When is Pork Butt Done?

Pork butt is done when the internal temperature hits 200° to 205°F—that’s when the collagen breaks down and the meat becomes tender enough to shred.

Breakdown starts around 175°F, but it’s not truly pullable until you pass 200°F. While some stop at 195°F, the best internal temperature for pork butt is 200° to 205°F. During the rest, it rises to around 210°F—when the collagen is fully melted. That means easy shredding and incredibly moist, tender pork.

✅ Don’t guess: Always use a meat thermometer and check the temperature in the thickest part of the roast. Time, color, and texture can fool you—only temperature tells the truth.

❓FAQs

Do I have to use a rack?


You don’t have to, but it helps. Elevating the pork on a rack (or crumpled foil) keeps it out of the fat drippings and helps the bark form more evenly.

What if my pork butt is 6 pounds or more?


If your roast is over 6 pounds, cut it in half to speed up cooking and get more bark. Just space the pieces out on the rack—cook time will be similar to a 4–5 pounder.

Should I cover the pork butt with foil while cooking?


Nope. Leave it uncovered so the bark can develop. The pork stays moist from melted connective tissue—not steam.

What is pork butt, and is it the same as pork shoulder?


Pork butt (also called Boston butt) is the upper part of the pork shoulder. It’s the best cut for pulled pork thanks to its marbling and connective tissue.

Many stores and recipes use “pork shoulder” to mean the same thing—so don’t worry if the label says shoulder, pork butt, or Boston butt. You're in the right place.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.

Should the fat cap face up or down?


Fat up or down does not matter. All the rendering happens with time and temperature, not direction. The tenderness comes from the collagen and connective tissue melting, not the fat. Most of the fat melts and drains off anyway. Just use a rack and cook it low and slow to the right internal temperature.

🍽️Serving Pulled Pork

Pulled pork is best piled high on a toasted bun with Memphis BBQ Sauce and a scoop of coleslaw—but don’t stop there.

✅ Pro Tips: Plan on about ⅓ pound of pork butt per person before cooking, which yields roughly ¼ pound of pulled pork.

Other serving ideas:

  • Use it in tacos, quesadillas, or nachos
  • Serve it as a main dish with your favorite sides
  • Pile it on a baked potato with cheese and sour cream
  • Toss it into a breakfast hash with eggs

🍴 Great Side Dishes

Here are a few reader favorites to serve with pulled pork:

  • Cold sides: Coleslaw, potato salad, Caprese Pasta Salad, or Macaroni Salad
  • Hot sides: Old fashioned cornbread, cheesy potato casserole, French Fries, or Stovetop Mac and Cheese

🧊 Storing Pulled Pork

Store leftover pulled pork in an airtight container and refrigerate for up to 4 days—though I prefer using it within 2 days for the best texture.

For longer storage, pulled pork freezes well for 3 to 4 months. Portion it into flat layers using vacuum-seal bags or boil-safe freezer bags. To reheat, use the oven method below, or gently simmer the sealed bag in water if it’s rated for boiling.

🔥How to Reheat Pulled Pork

  1. Spread the pork out on a rimmed baking sheet.
  2. Sprinkle lightly with water or apple juice—just enough to moisten.
  3. Cover tightly with foil.
  4. Heat in a 250°–300°F oven until hot (about 30 to 45 minutes, depending on the amount).
  5. Keep warm in the oven or transfer to a crock pot on low or keep warm.

✅ Pro Tip: Never reheat or store pulled pork with BBQ sauce already mixed in. The acid breaks down the texture, turning it mushy.

👍More Pulled Pork Recipes

Looking for other ways to make pulled pork? Try these:

  • Smoked Pork Butt on a Gas Grill – classic BBQ flavor without a smoker
  • Crock Pot Pulled Pork – low effort, great for busy days
  • Pulled Pork Loin in the Oven – a leaner option with great texture
  • Crock Pot Pork Loin Pulled Pork – healthy, juicy, and freezer-friendly

📖The Recipe Card with Step-by-Step Instructions

pulled pork sandwich with BBQ sauce

Pulled Pork from Pork Butt in the Oven (Low and Slow)

4.97 from 28 votes
From Dan Mikesell AKA DrDan
Make juicy pulled pork with bark in your oven—just season a pork butt and cook it low and slow at 250°F. No smoker or grill needed.
Prep Time: 10 minutes minutes
Cook Time: 8 hours hours
Total Time: 9 hours hours 40 minutes minutes
Servings #/Adjustable :12 serving
Print | Pin | Email share | Like and save for later Saved!

Video Slideshow

Ingredients

US Customary - Convert to Metric
  • about 4 pounds Pork butt - aka Boston Butt frequently called pork shoulder
  • Dry rub of your choice - good quality
  • 2 tablespoons Wright's Liquid Smoke - optional but recommended
Suggested dry rub if you don't have one
  • ½ cup dark brown sugar
  • 3 tablespoons Diamond Crystal kosher salt - 2 tablespoons if using Morton
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon black pepper

Step-by-Step Instructions
 

1. Prepare the pork butt:

  • Use a rub of your choice. If using my rub, mix ½ cup dark brown sugar, 2 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.
    Pork butt with rub ingredients—labeled.
  • Pat the pork butt dry, then coat all sides with about 2 tablespoons of liquid smoke (optional).
    coating a pork butt with liquid smoke-2,
  • Use about 1 cup of rub to cover generously. If prepping ahead, wrap in plastic wrap and refrigerate for a few hours or overnight. If not, go straight to baking.
    coating a pork butt with dry rub,

2. Roast low and slow:

  • Line a rimmed baking sheet with foil and place a rack on top. Spray the rack with PAM or oil.
    sparying baking tray with rack with PAM,
  • Place the pork butt on the rack and roast at 250°F (no convection)—no need to preheat. Fat cap up or down—doesn't matter.
    Pork butt with rub on tray with rack
  • Bake until the internal temperature reaches 200°–205°F—about 8 to 9 hours, depending on size, bone-in vs. boneless, and oven behavior.
    cooked pork butt out of the oven on a tray.

3. Rest the meat:

  • Remove from oven, wrap tightly in heavy-duty foil, then several towels. Rest in a small insulated cooler or on the counter for 1–2 hours. It will stay warm in a well-wrapped cooler for up to 4 hours.
    wrap pork butt in aluminum foil then a towel.

4. Shred and serve:

  • Use forks to shred. The meat should fall apart easily and stay juicy, with crispy bark.
    shredding pork butt with forks.

Recipe Notes

Pro Tips:

  1. Use the rest time to adjust your serving window by a few hours.
  2. No rack? Use foil balls to elevate the pork so it doesn’t sit in fat.
  3. Liquid smoke should only list “smoke” and “water”—Wright’s is a good brand.
  4. My rub is provided for you, but use the rub of your choice.
  5. Salt amounts are based on Diamond Crystal kosher salt: 1 tsp table salt = 1¼ tsp Morton kosher = 2 tsp Diamond Crystal. You can reduce the salt for a lower-sodium rub—it still works well.
  6. The rub works well even if you cut the salt in half for a lower-sodium version.
  7. 195°F is the minimum temp for pullable pork, but 200°–205°F is better. Don’t go over 210°F.
  8. Store leftovers in the fridge up to 4 days (2 is best for texture), or freeze up to 4 months
  9. Bone-in or boneless both work—bone-in may take a bit longer.
  10. Fat cap up or down doesn’t matter.
  11. I often go straight from seasoning to the oven—no wrap time needed.
  12. DO NOT cover the pork while baking. You need a dry oven to develop bark.
  13. Nutrition information is an estimate—fat content varies, and seasoning distribution may differ.

Your Own Private Notes

Click here to save your own private notes only you will see. These will print and be saved for your next visit.

To adjust the recipe size:

You can adjust the number of servings above; however, only the amount in the ingredient list is adjusted, not the instructions.

Nutrition Estimate (may vary)

Calories : 238.1 kcal (12%)Carbohydrates : 9.7 g (3%)Protein : 28.5 g (57%)Fat : 8.7 g (13%)Saturated Fat : 3 g (15%)Polyunsaturated Fat : 1 gMonounsaturated Fat : 3.8 gTrans Fat : 0.1 gCholesterol : 90.7 mg (30%)Sodium : 1234.76 mg (51%)Potassium : 544.9 mg (16%)Fiber : 0.3 g (1%)Sugar : 9 g (10%)Vitamin A : 198.6 IU (4%)Vitamin C : 0.1 mgCalcium : 33.6 mg (3%)Iron : 2 mg (11%)
Course: Main Course
Cuisine: American
Keyword: Oven Pulled Pork Butt, pork butt in oven, pulled pork in oven, pulled pork recipe oven

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

6 month old Molly and Lilly running fast.

More Pork Butt Recipes

  • pulled pork with sauce in a bun on a blue plate
    Crock Pot Pulled Pork from Boston Butt (No Liquid Needed)
  • Pulled Pork on a Gas Grill from 101 Cooking for Two
    How to Cook Pork Butt on a Gas Grill (No Smoker Needed)
  • pork carnitas soft taco with toppings.
    Pork Carnitas in the Crock Pot
  • Pulled pork with sauce in a bun on a blue plate
    Pulled Pork Recipes Without a Smoker

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  1. Tara L says

    June 30, 2025 at 12:36 pm

    Hi Dr. Dan,
    This is my all time favorite pulled pork recipe. I’ve been making it for years. I do have a question. I have always made this as written, however, this time I have a 2.5 pound boneless pork butt. What is your advice as far as time and temperature for such a small roast? Thank you!

    Reply
    • Dan Mikesell AKA DrDan says

      June 30, 2025 at 12:47 pm

      Hi Tara,

      Welcome to commenting. The cooking time is more a function of the thickness than the weight. So, the shape matters. Flat and thin will be maybe 4-5 hours. While a thick brick like butt may take 6-7 hours. As always, cook to a final temperature.

      Hope that helps

      Dan

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