The best pulled pork is baked in the oven for most home cooks. Just a dry rub and bake a pork butt low and slow in your oven. Everybody can have perfectly moist and tender pulled pork with great flavor.
Introduction
Everybody deserves great pulled pork, but most of us don't have smokers. But to get the best, we need to cook like the best. So simple, so good, and the house smells great all day long.
Let's simulate the cooking environment of the smoker and grillers as much as possible and copy techniques closely. So a little liquid smoke, a pork rub, and bake low and slow until we reach the right temperature. No all-day supervising a smoker or grill, but with fantastic bark that you don't get in the crock pot
This is the pork butt recipe we use most frequently because I'm lazy but demand great pulled pork. Please enjoy one of our personal favorites.
👨🍳How to make perfect pulled pork
- Mix my rub if you don't have a pork rub (see the recipe card).
- Using a 3-4 pound pork butt (boneless or bone-in), pat dry, coat with a light coat of liquid smoke, and apply a cup of rub. You can wrap it with plastic wrap and refrigerate it for later or just proceed to cooking.
- Prepare a rimmed baking sheet with aluminum foil, a wire rack, and a heavy spray of PAM. If you don't have a rack, make some crumpled rolls of foil to elevate the pork butt.
- Place meat on a rack and place it in a 250° oven (not convection). Don't bother to preheat. Fat cap up or down does not matter.
- Bake until internal temp of 195° plus (200°-205° is better)—about 8-9 hours. This will vary with the meat's thickness, bone-in vs. boneless, and the oven.
- Remove from the oven directly onto a large sheet of heavy-duty foil. Wrap tight with the foil, then wrap with several towels.
- You can shred in as little as 15 minutes but better in 1-2 hours. With good wrapping, you can delay shredding for 3-4 hours so you can serve hot, freshly pulled pork
⏰How long to cook
Two hours per pound at 250° is a good starting point for timing. This time will vary by the weight and thickness of the meat.
I suggest a 4-pound pork butt that will take 8 to 9 hours. Bone-in will take a bit longer.
Much bigger pork butts will take much longer into the 12+ hour range. I often suggest cutting huge pork butts into smaller chunks to speed up cooking and help predict timing better.
A quick warning: Many ovens will shut off at 12 hours for safety if people leave the stove on accidentally. So watch for that problem.
🌡️When is pork butt done?
Pork butt is done at an internal temperature of 195°, but 200° to 205° will produce the most tender results. The collagen connective tissue will start melting in the 175 range but is not complete until about 200°.
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 by time or color of the meat.
🐖Why use pork butt for pulled pork?
The best choice is pork butt which has a large amount of connective tissue that, when melted, makes for the absolute best pull pork that is moist, tender, and full of flavor.
Like many cuts of meat, there are several names for the same thing. Pork butt and Boston butt are the same cut. It is behind the neck and is part of a larger (primal) 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 area below the pork butt. The picnic is frequently smoked to make the picnic ham. Pork shoulder has a bit less marbling and less fat. Large restaurants and BBQ experts will low and slow-cook the whole pork shoulder primal cut for masses of pulled pork.
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 feels so good when you shred the pulled pork, and the bone lifts out with no resistance—I always smile. It is "fall off the bone" tender and falls apart while you shred.
✔️Tips
- Oven Temperature: 250° is recommended, but you can use oven temperatures of 225° to 275°. I do not suggest 300° or above since the outside will dry more before the collagen in the center is fully melted. The use of convection is also not suggested for the same reason.
- Elevate the Pork Butt: Use a rack or crumbled-up foil to elevate the pork out of the fatty drainage. You don't have to do this, but the results will be nicer.
- Use a dry rub: There are many dry rubs available and if you have one you like, use it. I have provided the dry rub I use for pork butt recipes. It is simple and uses common pantry ingredients. It is a slightly modified version of 8:3:1:1 Dry Rub. A touch of cayenne pepper can be added if you want a bit of heat.
❓FAQs
No, but it will add some smoky taste.
There are many "bad" versions of liquid smoke on the market. And the chemical-filled versions will ruin your pork.
I stick to Wright's brand only. If not available to you, the ingredient list on the bottle should only have smoke and water—nothing else.
No. Please keep it open to the dry oven environment to develop the fantastic bark of pulled pork.
The moistness of pulled pork butt comes from the melting of connective tissue, and the bark firming up blocks most moisture loss. Smokers and grillers don't need foil, and we don't.
Absolutely. The rest before the shred could be as short as 15 minutes, but longer is better. Shred just before serving. It will stay warm with my method for about 4 hours, giving you an ample time window to hit to serve freshly shredded pork.
There are special tools made for shredding. You don't need them—just a couple of good forks work well.
Any bone will pull out easily and then attack with the forks. There may be some non-eatable parts that should be discarded.
🍽️Serving Pulled Pork
I prefer a straight-up pulled pork sandwich on a great bun or bread and topped with a Memphis or KC BBQ sauce—I'm happy with simple. But others like to pile on coleslaw or other condiments on their pork sandwich.
You can never go wrong with a nice pile of pulled pork on your plate with sauce and sides.
Other things like pulled pork tacos or chili are great uses for pulled pork.
Suggested side dishes
The usual coleslaw, potato chips, and potato salad are the standards. Cornbread is a great side. Hot sides like potato casseroles, French fries, or baked beans work well.
♨️Storage and Reheating Pulled Pork
Storage
Refrigerate Good refrigerated for 3-4 days, but I prefer 2 days since the texture suffers.
Freezer: Pulled pork will freeze well for 3 to 4 months. Many will freeze pulled pork in reheatable sealed bags; then, they will reheat those in boiling water.
Reheating
Reheat on a sheet pan Sprinkle with a bit of water with your hand (don't overdo it). Cover tightly with foil and into the oven at 250°-300° until hot.
The time varies by how you shredded it and the amount on the tray. Usually, I take about 45 minutes or so in the oven. I know that is not very exact, but you get the idea.
You can then turn the oven down (keep it 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.
🥣Side Dishes
Memphis Barbecue Sauce - A Wonderful Thing
Old Fashion Cheesy Potato Casserole
Crispy Parmesan Baked Potatoes
📖Pulled Pork Recipes
Pulled Pork on a Gas Grill – Not That Hard
Crock Pot Pulled Pork from Butt the Right Way
This recipe is listed in these categories. See them for more similar recipes.
🖼️Step-by-Step Photo Instructions
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 powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black 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 on all sides of the pork butt with a 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, apply the rub and pop it in the oven—which I usually do.
Prepare a large rimmed baking sheet with foil and a rack when ready to cook. Give it a heavy spray of PAM.
Place meat on rack and place in a 250°oven (not convection). Don't bother to preheat. Fat cap up or down does not matter. You can shorten the time by increasing the oven's temperature to 275°, but I suggest 250°.
Bake until internal temp of 195° plus (200°-205° is better). About 8-9 hours. This will vary with the meat's thickness, 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 if well-wrapped in a cooler. This can help you get your timing right for serving.
Shred with forks. It will fall apart.
Recipe
Oven Pulled Pork - Low & Slow Pork Butt
Ingredients
- about 4 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
- 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 pepper
Instructions
- 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 powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black 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 on all sides of the pork butt with a 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—which I usually do. v v
- Prepare a large rimmed baking sheet with foil and a rack when ready to cook. Give it a heavy spray of PAM.
- Place meat on a rack and place in a 250° oven (not convection). Don't bother to preheat. Fat cap up or down does not matter. You can shorten the time by increasing the oven's temperature to 275°, but I suggest 250°.
- Bake until internal temp of 195° plus (200°-205° is better). About 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 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. This can help you get your timing right for serving.
- Shred with forks. It will fall apart.
Your Own Private Notes
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 Diamond Crystal Kosher salt. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons 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° and 210° max.
- Good refrigerated for 3-4 days, but I prefer 2 days since the texture suffers. It will freeze well for 3-4 months.
- 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 many things are included in the nutrition numbers that may not be there.
- Good refrigerated for 3-4 days and frozen for 3-4 months.
Reheating
I like to reheat it on a sheet pan. I sprinkle with a bit of water 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 shredded it and the amount on the tray. Usually, I take about 45 minutes or so in the oven. I know that is not very exact but you get the idea. You can then turn the oven down (keep it covered) or transfer to a crockpot on low to keep warm. Never reheat or store with sauce applied -the acid will destroy the texture.To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's note: Originally Published November 2, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
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.