Outrageously good. Low and slow is how you do it. Easy oven pulled pork with great taste with only a few minutes of active cooking time. So easy.
Those of you who need to scream, please do so now. I know, I know it is in an OVEN recipe and not a smoker.
Editor note: this is a republished recipe. It had re-edited photos and had been partially re-written for clarification. It is a recipe that I frequently use although I admit to just doing adding the liquid smoke and rub then popping it in the oven. Please enjoy one of my personal favorites.
Pork butt is made for the grill/smoker, but sometimes you just can’t do it. I had the butt; I had my grill recipe, but we had gusting winds. 25-30 mph and up to 60 mph just a few miles away. Just not outdoor cooking weather.
I had a good idea that this was going to happen to me and had done some research. I was so confused… there was the aluminum foil covering most recipes, there were onions and various veggies. There was oven temps of 225 and 250 but also a lot of 350 recommendations. There were finish temps of 170 on some. And pork being cut with knives. IT IS PULLED PORK!!!!! …… ARGGGGG.
1) So most 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 was needed. Enter liquid smoke. I would just give it a good rub of liquid smoke before the rub. Get a good quality liquid smoke. It should have water and smoke only. NO CHEMICALS.
3) Otherwise, I would treat it like it was on the grill. Use the same rub and cook to 190 plus.
An excellent plan and the house smelled great all day long.
Ok, a lower 5 only to leave room for grilled pulled pork as a higher 5. But really so good without the fuss. I have repeated this many times.
Notes for Oven Pulled Pork from Pork Butt:
Others seem to like to say one hr per pound. Doesn’t work for me. I seem to always be at least 2 hours per pound plus a little. But then you see them cutting it with a knife. Oh so wrong.
This was just under 4 pounds and took 9 1/2 hours. You MUST check the internal temperature. The minimum is 190, but I like mine 200 plus. Do not remove early, or you will be sorry.
Give the guests that are waiting some alcohol, and they won’t care. 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 tablespoons 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).
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 at least 1 hour, but overnight is fine. If you don’t have time, just apply the rub and pop it in the oven.
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.
Bake until internal temp of 190 plus (200 is better). About 9-10 hours for me. This will vary some with the thickness of the meat 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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November 2, 2013
October 9, 2017