Outrageously good pulled pork without a smoker. Low and slow is how you do it with these easy step by step photo instructions with only a few minutes of active time.
Editor’s note: Originally Published November 2, 2013. Updated with updated photos and had been partially re-written for clarification.
This is the pork butt recipe that we use most frequently. Please enjoy one of our personal favorites.
As usual, I had done a lot of research to create this oven pulled pork recipe. I was so confused after about 25 recipes. There was the aluminum foil covering most recipes; there were onions and various veggies. Just wrong!
There were a few with oven temps of 225 and 250 but also a lot of 350 recommendations. There were finish temps of 170 on most of the recipes. And pork being cut with knives. IT IS PULLED PORK!!!!! …… ARGGGGG.
The Plan:
1) Smokers and grillers will agree on low and slow. You do not turn up the temp. You need time for the connective tissues and fats to melt into their goodness. 250 degrees is a good target temp for a grill and is so easy in an oven.
2) In an oven, smoke was not an option, but some smoke taste is needed. Enter liquid smoke. I just give it a good rub of liquid smoke. Alternatively, you can make a rub with spices like smoked paprika.
3) Otherwise, I treat it like it was on the grill, using the same rub and cook to 195 plus.
The house smelled great all day long.
My Rating:
Ok, a lower 5 only to leave room for grilled pulled pork as a higher 5. But so good without the fuss, I have repeated this many times.
Pro Tips: Notes for Oven Pulled Pork from Pork Butt
What is Pork Butt AKA Boston Butt?
Like many cuts of meat, there are multiple names about the same thing. Pork butt and Boston butt are the same.
Pork shoulder is the thinner area of this cut but is commonly cooked and used the same as the butt. It has a bit less marbling and less fat and is usually not separated from the butt. But usually, the term pork shoulder is used interchangeably with pork butt and Boston butt.
If you are wondering, butt means thick, so that is why the term “butt” is used. Lastly, the picnic ham and picnic shoulder are not the same as this cut.
Bone-in vs. Boneless Pork Butt
Bone-in pork butt will take a bit longer to cook, but not much. Some will argue a taste difference one way or the other. Nope, no difference to me (or most people) in the taste. So use what you have.
But, it does feel so good when you go to shred the pulled pork and the bone just lifts out. I always smile.
Fat Pad Up or Down?
The big debate for many years, fat pad up or down. So, I will use the competition smokers for my reference.
While a few will still argue strongly one way or the other, most think it does not matter. I agree.
When is Pork Butt Done?
I like to take my pork butt to 195+ range and prefer 200-205.
How Long to Cook Oven Pulled Pork?
Others seem to like to say one hour per pound. But then you see them cutting it with a knife. Doesn’t work for me.
It seems to always be at least 2 hours per pound plus a little some times. So 2 hours per pound at 250 degrees is a good starting point on timing.
I usually cook about 4 pounds, and it takes 8-9 hours. Remember that bone in takes a bit longer. You MUST check the internal temperature. The minimum is 190 but is low to me. I like mine 200 plus. Do not remove early, or you will be sorry.
The rest before the shred could be as short as 30 minutes, but longer is better. It will stay warm with my method for about 4 hours. Shred just before serving so this gives you a 3 1/2 hour window to hit.
Other options for your pork butt:
Pulled Pork on a Gas Grill – Not That Hard Don’t be intimidated, it really is not that hard, just follow the photos.
Crock Pot Pulled Pork from Butt the Right Way Yup, I have totally sold out, but done the right way, you can get great pulled pork from a crock pot.
You will need a rub of your choice and some Liquid Smoke. If using my rub, mix 1/2 cup dark brown sugar, 3 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon pepper.
Place a 4 pound (give or take a little) bone-in (or boneless) pork butt on a large piece of plastic wrap if wrapping. Rub with about 2 tablespoons of liquid smoke (optional).
Use about one cup of rub and coat the meat. That is a very heavy coat.
If you have time, wrap the meat with plastic wrap. You may need a second piece. Refrigerate for a few hours, but overnight is fine. If you don’t have time, just apply the rub and pop it in the oven. This is what I usually do.
When ready to cook, prep a large rimmed baking sheet with foil and a rack. Give it a heavy spray of PAM.
Place meat on rack and place in a 250-degree oven (not convection). I did not bother to preheat. I went with fat cap down. You can shorten the time some by increasing the temperature of the oven to 300 degrees but I suggest 250.
Bake until internal temp of 195 plus (200-205 is better). About 9 hours for me usually. 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 large sheet of heavy-duty foil. Wrap tight with the foil then wrap with several towels. Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed. It can stay warm for up to 4 hours is well wrapped in a cooler.
Shred with forks. It will fall apart.
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Oven Pulled Pork from Pork Butt
Ingredients
- 4-5 pounds Pork Butt - aka Pork Shoulder or Boston Butt
- rub of your choice - good quality
- 2 tablespoons Wright's Liquid Smoke - optional but recommended
My Rub
- 1/2 cup dark brown sugar
- 3 tablespoons kosher salt - Morton
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon pepper
Instructions
- You will need a rub of your choice. My rub: mix 1/2 cup dark brown sugar, 3 tablespoons Morton kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder and 1 teaspoon pepper.
- Place a 4 pound (give or take a little) bone-in (or boneless) pork butt on a large piece of plastic wrap. Rub with about 2 tablespoons of liquid smoke (optional). You can skip the plastic wrap if not applying rub ahead of time.
- Use about one cup of rub and coat the meat. That is a very heavy coat.
- If you have time, wrap the meat with plastic wrap. You may need a second piece. Refrigerate for a few hours, but overnight is fine. If you don't have time, just apply the rub and pop it in the oven. This is what I usually do.
- When ready to cook, prep a large rimmed baking sheet with foil and a rack. Give the rack a heavy spray of PAM.
- Place meat on rack and place in a 250-degree oven (not convection). I did not bother to preheat. I went with fat cap down. You can shorten the time some by increasing the temperature of the oven to 300 degrees but I suggest 250.
- Bake until internal temp of 195 plus (200-205 is better). About 9-10 hours for me. 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 large sheet of heavy-duty foil. Wrap tight with the foil then wrap with several towels. Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed. It can stay warm for up to 4 hours is well wrapped in a cooler.
- Just before serving, shred with forks. It will fall apart.
Recipe Notes
Pro Tips:
- Cooking time can vary, but you can use the wrap time at the end to adjust the shredding time by a few hours.
- If you don't have a rack, you can elevate the meat on balls of rolled up foil. Please do not leave it to cook in the muck. (see the crock pot recipe)
- The liquid smoke is nice, but some object, so skip if you wish. If you use it, quality matters a lot. I use only Wright's.
- My rub is provided for you but use the rub of your choice.
- If you use my rub. The salt is calculated on Morton Kosher salt. 1 teaspoon table salt = 1 1/4 teaspoon Morton kosher salt = 2 teaspoon Diamond Crystal kosher salt.
- I find my rub still is good with half the salt if that is a concern for you.
- 195 is the minimum, but I much prefer 200 to 205.
- This will freeze great for 3-4 months. Good in the refrigerator for 3-4 days.
- Bone-in or boneless does not matter. But bone-in may take a bit longer.
- Fat pad up or down does not matter.
- I frequently just wet with the liquid smoke and apply the rub. And then directly into the oven. It is still great.
- DO NOT cover with anything like foil or a lid in the oven.
- Nutrition is hard to calculate. The fat drains, the rub forms bark and also drains some. So a lot of things are included in the nutrition numbers that may not be there.
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
Originally Published November 2, 2013
Colette
Excellent and easy. I am cooking my third one today.
Mollie Little
It’s 9 pm and my pork is almost up to temp. How long can I leave it wrapped before I have to shred it? I really don’t want to wake up at 2 am! Is is safe to leave wrapped and warm overnight? Would it stay warm that long? (I’ve read the warnings to shred it before it gets too cold.) Should I wrap it for 30 minutes and just shred it tonight?
Dan Mikesell AKA DrDan
Hi Mollie,
Welcome to the blog.
I actually did this recipe today. 3.5 pounds and it took about 9 hours to get to 205 that I really like. I wrapped for 30 minutes then shredded.
It is much easier to shred a hot pork butt than cold. So I would get it to the temp you are going for then wrap for 20-30 minutes then shred.
Dan
Charlene
How long should I cook a 8.75lb Boston butt
shoulder and on what temperature? Brine or not to brine and how long?
Dan Mikesell AKA DrDan
Hi Charlene,
Welcome to the blog.
Let’s deal with the easy question first, brining pork butt. I don’t and only a few do. Some will inject with things like apple juice but I just want pork taste so that is a no for me. Competition smokers do inject their own “secret” mixes.
Time for almost 9 pound butt. The straight up answer is probably 12-14 hours plus or minus 2 hours. The main issue is the shape. A large square of meat will take longer for the center to get to the right temperature due to the distance from that center to the outside of the meat. A longer thinner 9 pounder with less distance to the outside will take less time. Bone-in will take a bit longer.
Remember, we are cooking to a final internal temperature not by time. I like 200 to 205 in the thickest part. The absolute minimum is 190 but I don’t recommend it. You do have some “flex time” at the end with wrapping. I can get up to 4 hours with a good wrap and lots os towels.
I probably would cut it in half and cook the two pieces at the some time on the same pan with as much separation as possible. I get a more predictable cooking time and more area for my rub.
Hope that helps some.
Dan
Leah
I have 2.5 pounds how long should I leave it on since I’d have to cut the time
Dan Mikesell AKA DrDan
Hi Leah,
Welcome to the blog.
I dld 3 pounders frequently and usually it is about 8 hours. The cooking time is more related to thickness than weight. So each piece of butt is different. Cook to a final internal temperature.
Enjoy your pulled pork.
Dan
Judy Uhl
Hi Dr Dan, I’ve never made pulled pork and the recipe sounds delicious. When it’s all cooked and rested is that when you add the bbq sauce? How much?
Dan Mikesell AKA DrDan
Hi Judy,
Generally, just shred and serve or refrigerate. Add the sauce at serving. I know you see it done at the shredding but I suggest waiting. People can then add the amount and the sauce they like.
But really, the texture of the meat will change after it has sauce for a while. The tomato and vinegar will break down some the texture.
So you will enjoy it more if you add the sauce you want just before serving,
Dan
Tammy
I would like to leave out the sugar. Suggestions for a substitute like Erythritol? Any other modifications? Sounds great, can’t wait to try it!
Dan Mikesell AKA DrDan
Hi Tammy,
Welcome to the blog.
I have cooked other things with sugar alcohols like Erythritol and can always tell the difference. A bit of chemical/alcohol taste. I’m not a fan of cooking with them.
I see three choices (none with erythritol)
1. My rub is just a suggestion. Look for a non-sugar rub.- probably the best idea.
2. Cut down the sugar – Should be fine.
3. Eliminate the sugar – probably ok.
The rub adds “bark” and does not flavor most of the pulled pork. The sugar alcohols will not do that anyway.
Hope that helps.
Dan
Kim Holland
I forgot the brown sugar. Am i doomed???
Dan Mikesell AKA DrDan
Hi Kim,
Welcome to the blog.
I do prefer the brown sugar but it will be fine. Some regional variations of rubs don’t use sugar. But without the sugar, the salt will dominate and may be a bit heavy. But what you have will probably taste great. If a bit salty, it will just be the “bark” area.
Enjoy your pork.
Dan
Mike
Greetings DrDan. Thanks for taking the time to do this blog. Good stuff.
Anyways, I need to make this for 175-200 people…yikes. Do you see much quality difference if done in batches leading up to the event and then refrigerating? I am thinking get half done the day before the event and the other half done the day of the event. Or can I go even longer??
Regarding the butts, most I am finding are boneless in the 7-8# class. Should I plan for 16 hours @ 250 to get them to 200?
Thanks for your help and any other suggestions you may have.
Mike
Dan Mikesell AKA DrDan
Hi Mike,
Welcome to the blog.
I have never done a group that big for pulled pork. I have done chicken for a hundred.
So some suggestions. You want a good half pound plus per person for this so about 100 pounds.
How you do this has a lot to do with the amount of oven space you have. I think most people would cook then shred the pork and uses large disposable pans. Then seal with foil and some extra moisture like a bit of apple juice. Then reheat in a 250 degree oven. It will take a few hours.I would think you would be good about 2 days ahead.
Do a mini-trial run and do some Googling to check what other suggest.
I have seen suggestions of just not shredding but reheating in the whole cooked butt in a 250 degree oven and then shredding. The idea here is less moisture loss.
Hope that helps.
Dan
Barbara Skinner
I can see I’ll have to start cooking VERY early in the morning, but I agree with the low and slow method. Thanks!
Dan Mikesell AKA DrDan
Hi Barbara,
Welcome to the blog.
It is an all day cooking. Hope you enjoy it.
Dan
Cindy Christian
I made this today, and it is by far the best Pulled Pork I have ever made and tasted… mine was just under 4lbs. It cooked for about 9 hours, then i took it out double wrapped in foil then a heavy kitchen towel, I didnt have an ice chest to use so I placed the wrapped meat inside my unplugged crock pot… I let it rest for about 4 hours opened it up, it was still warm and OMG.. fell apart…it was like shredding thru soft butter! And the taste of the rub on the outside of the roast…😋…fabulous!!!! 5++++++ stars from me!!!( just dont know where to put my 5 star review!) I will be following you for more yummy recipes!! Thank you for sharing!
DrDan
Hi Cindy,
Welcome to the blog.
This is a recipe I do all the time. We just finished leftovers today. It is just so easy and makes the house smell great.
The rating is by clicking on the stars in the recipe card area.
Thanks for the note.
Da
Mitch
I followed your recipe and directions, but omitted the liquid smoke planning to give it real smoke to finish. After 8 hours in the oven, I moved it out to my electric grill, which I use as a smoker. I don’t have a pan and rack that fit in the grill, so I used foil and raised the butt on the foil balls I saw in your crockpot recipe to keep it from burning and sticking. I used a combination of hickory and apple, and fussed with the lid and heat for 3 hours to keep the temperature between 250-350.
After 11 hours total cooking (5 lb. butt to 205 degrees), plus an hour to rest wrapped in a towel, it shredded very nicely. I tossed in a homemade sauce, and it was better than anything from a store or even most restaurants.
DrDan
Hi Mitch,
Welcome to the blog.
We do love this recipe and I like your touches. Great idea to add some real smoke. I might toss my next one on the grill with some chips to add some real smoke. But the liquid smoke does do very nicely.
Thanks for the note and Happy New Years.
Dan
Sue
Wonderful. A good bad weather / winter option that is pretty close to outdoor smoking. Your recipe is a keeper! Am interested in the indoor smoking pans as well that a few people have mentioned.
DrDan
Hi Sue,
Welcome to the blog.
This is now my most common pork butt recipe. I have never tried the indoor smoking pans and suspect I wouldn’t live through it when my wife found out.
Thanks for the note.
Dan
Katie
Hoping you see this as I have to make this tomorrow :)
I have a 15# butt and it is all one piece. Any estimation on how long that will take in the oven?
Also, at the end when you wrap it in foil and a towel does it soften any of the bark that has formed?
DrDan
Hi Katie,
Welcome to the blog.
I have never done a 15# one. So here are my thoughts but not based on experience.
Cooking in one piece will take 15 hours minimum and perhaps into the 20-24 hour range. I suggest more research but most smokers run their temps at 225 to 250 and they say about 1 1/4 hour per pound. I have seen as much as 2 hours per pound and as little as 1 hour per pound.
Option #2. Cut in half and cook on the same tray separated by as much space as possible. This would be more in the 10-12 hour range and I doubt it would be over 15 hours.
The wrap has minimal effect on the bark. At least 20-30 minutes is needed for the meat fibers to absorb fluid and the melted connective tissue. It does serve a secondary use. It will help timing. Even smaller pork butts will stay warm for 2-3 hours if wrapped well. I feel it is always to shred just before serving. But it must be shredded before it gets cold. A bigger mass of meat should stay warmer longer.
So that is my best answer for what is is worth. Read through the comments and others have some information. Check a few other sites.
Please report back here what worked for you to help others.
Dan
Kollin Lippert
Can I put it in the refrigerator after I pull it out of the oven and let it sit overnight? Does it have to be shredded first?
DrDan
Hi Kollin,
Welcome to the blog.
I delayed shredding once when called away and totally regretted it. The melted connective tissue and fats firm up and it doesn’t “pull” well. So cook, wrap and let set for 20-30 minutes, shred and then store.
Dan
David
Pork butts taste no different cooked at 250, 300, or 350 when they are cooked to 200+ degrees. I smoke them at all different temperatures and it makes little to no difference. Time is the only thing that changes.
Terry
I was in charge of a BBQ dinner for 90. I have made pulled pork before but not for this many. I followed your recipe ( cut salt in half) and directions. I learned that the 200 degree temp of the meat was spot on. You must have patience because it’s easy to take it out earlier. But, don’t!
I made 4 pork butts(7-9 lbs each) in the oven, 2 in the crock pot. All were delicious! I used the liquid from the crock( minus the fat) to moisten the shredded pork because I made it a day ahead of time and reheated. Thanks for your advice!
DrDan
Hi Terry,
Welcome to the blog.
It is amazing how much pulled pork you can make without much work.
Glad the recipes worked so well for you. Did you see the chicken for a hundred?
And did you notice this is “cooking for two” but we do have parties.
Dan
Sue
How did u get rid of fat in liquid?
DrDan
Hi Sue,
Welcome to the blog.
I always cook this on a rack with the tray covered with foil. I just toss on a couple of paper towels and then wrap up the foil and dispose of it.
Dan
Kelsie
Hi Dan,
We’ve made this recipe several times now and love it! We’re having family over this weekend and my mom offered to supply a pork loin. Could I swap the pork butt in this recipe for the loin?
Thanks,
Kelsie
DrDan
Hi Kelsie,
Welcome to the blog.
No, it would be a disaster with pork loin.
I have two shredded pork (“pulled pork”) from loin recipes.
Crock Pot: https://www.101cookingfortwo.com/crock-pot-pulled-pork-loin/
Oven: https://www.101cookingfortwo.com/bbq-shredded-pork-loin-in-oven/
Dan
Lisa
This recipe was so helpful and spot on! Everything from cook times to the rub. I found it while trying to find a decent recipe for cooking my pork roast in the oven, but ended up using the crock pot. I was really sceptical, but with the help of this recipe it turned out great. It will be my go-to.
Jeri
Hello! Just found your recipe. We are doing 4 butts for our road party. Can these be done in one of our church’s electric roasters? That’s was my plan but after reading comments I think I need your opinion!!
DrDan
Hi Jeri,
Welcome to the blog.
Roaster will cook simular to this but I would elevate them. See my crockpot recipe https://www.101cookingfortwo.com/crock-pot-pulled-pork-butt-right-way/
My roaster has a rack in the bottom so it would work fine.
Dan
PS You will be cooking a lot of mass. Give yourself extra time and then if they are done early, wrap tight in heavy foil then a couple of towels and put them all in a cooler. Should be warm for at least 2-3 hours.
Diana
I just put my roast in the oven a half hour ago. The only thing I did different was to inject an apple cider/cider vinegar and a couple tablespoons of your rub mixture.
I have one question and am hoping you see this so I can get an answer. No where does it say to add water to the bottom of the roasting pan. Do I add water or not.
DrDan
Hi Diana,
Injection is a great idea if you have the tools. Most people can’t do it and I don’t want them skipping this recipe since it is great without it.
The water question… I don’t. I tried it a few times and saw no difference. Just an un-necessary step to me.
Enjoy the pork and thanks for the note.
Dan
Beverly Barndt
DrDan,
Woo Hoo, I am glad I found you. The pork was pulled perfect tonight (wink wink)! I want to thank you for your time, and your talent. The cooking, website and the recipe helper. I LOVE IT ALL! you are a ROCKSTAR! Beverly
Brandy Hurst
Hi, was wondering if you have any suggestions on making 35#… should i use a higher temp like 275? any tips to make this much easier to cook? thanks for any suggestions
DrDan
A couple of questions first. I’m assuming you have the pork already. How big of pieces and number. How many ovens? Convection?
Dan
Annemarie
I want to confirm that you do not cover the meat with foil or lid. Can’t wait to try this!
DrDan
Hi Annemarie,
It is open to the oven. No foil or lid. Think of it as simulating a grill cooking this.
Dan