Everybody deserves great pulled pork—even without a smoker. This is a true oven pulled pork recipe that uses a pork butt (also called a Boston butt), cooked low and slow at 250°F. The result? Juicy, tender shredded pork with a smoky bark that tastes like it came off the grill—with hardly any effort.
Jump To (scroll for more)
- ❤️ Why You’ll Love This Recipe
- 🐖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?
- 👨🍳Make It Right: Flavor Tips & Options
- 👍More Pulled Pork Recipes
- 🍽️Serving Pulled Pork
- 🧊 Storing Pulled Pork
- 🔥How to Reheat Pulled Pork
- ❓FAQs
- 📖The Recipe Card with Step-by-Step Instructions
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: Get deep BBQ-style flavor with just your oven and a pork butt—no special equipment needed.
- Beginner-friendly and foolproof: Just rub, roast at 250°F, rest, and shred. No flipping, basting, or worrying about fire.
- Juicy pulled pork with real bark: Low and slow cooking melts fat and collagen while forming that irresistible crispy crust.
- Feeds a crowd or the freezer: Make a big batch once and enjoy easy meals for days—sandwiches, nachos, tacos, you name it.
DrDan says:
We make this oven pulled pork almost every month. With just 10 minutes of prep, you can simulate a smoker or grill right in your oven—just set it to 250°F, add a good dry rub, and use a little liquid smoke. The results? Tender, juicy pork with bark and flavor that says “BBQ,” not “shortcut.”
🐖Ingredients
- Pork butt (aka Boston butt): Bone-in or boneless will work, but bone-in usually gives better bark and avoids netting issues.
✅Pro tip: Boneless roasts often come in netting, which can tear off the bark—remove it before cooking or go bone-in.
- Dry rub: Use your favorite pork rub or the simple homemade version in the recipe card. It's a mix of brown sugar, kosher salt, chili powder, garlic powder, onion powder, and black pepper.
Optional: Try my Memphis dry rub for a different flavor profile, or add a pinch of cayenne for heat.
- Liquid smoke (optional but recommended): Adds a smoky flavor and fills your kitchen with BBQ magic. Choose a high-quality brand like Wright’s with only “smoke” and “water” listed as ingredients.
👨🍳Quick Overview: How to Cook Pulled Pork in the Oven from Pork Butt
1. Preparing the pork butt:
Mix the dry rub. Pat dry the pork butt, coat with liquid smoke (optional), and apply the rub.
Place it on a foil-lined rimmed tray with a rack (recommended for better bark).
2. Roast low and slow:
Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours.
✅Pro Tip: No need to preheat or use convection. Just a center rack and steady heat.
3. Resting the meat:
Wrap tightly with foil, then several towels, and let rest in a small insulated cooler or on the counter for 1 to 2 hours.
✅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:
Shred with forks—it should fall apart easily and stay juicy, with crispy bark.
✅Pro tip: A well-wrapped pork butt can stay warm in a small insulated cooler for up to 4 hours before shredding. Never try to shred one that’s gone cold—it just won’t work.
For complete step-by-step instructions, scroll down to the printable recipe card or keep reading for tips, flavor options, and serving ideas.
⏰ How Long to Cook Pork Butt in the Oven
At 250°F, a 4-pound boneless pork butt will take about 8 to 9 hours in the oven. Bone-in cuts may take a little longer. A general guide is 2 hours per pound at 250°F—but actual time can vary between 1½ to 2½ hours per pound depending on the meat’s size and shape.
You can adjust the oven temperature slightly—225° to 275°F works—but avoid going higher. At 300°F or above, the outside may dry out before the collagen fully melts. Also, skip convection. It cooks unevenly and can dry the bark.
✅ Pro Tip: Some ovens will automatically shut off after 8 to 12 hours as a safety feature. Check your manual so you don’t wake up to a cold oven and half-cooked pork.
🌡️ When is Pork Butt Done?
Pork butt is done when it reaches an internal temperature of 200° to 205°F. That’s when the collagen fully breaks down and gives you that tender, juicy pulled pork texture.
The breakdown starts around 175°F, but don’t stop there—it’s not truly “pullable” until you hit 200° minimum.
You must use a meat thermometer and check the thickest part. Don’t rely on time, color, or guesswork—only the temperature tells the truth.
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👨🍳Make It Right: Flavor Tips & Options
- Try a different rub: My Memphis dry rub brings a spicier, smokier finish. Or try my Chipotle Seasoning — it makes a bold dry rub when you add the optional brown sugar. Add cayenne for heat or smoked paprika for extra depth.
- Don’t want liquid smoke? Rub the pork with yellow mustard before the dry rub. It helps the bark form and adds a subtle tang.
- Split a big roast: If your pork butt is 6+ pounds, cut it in half to speed up cooking and create more surface area for bark. Space the pieces out on the rack. Cooking time will be closer to a 4–5 pounder.
👍More Pulled Pork Recipes
For more pulled pork recipes, try my Smoked Pork Butt on a Gas Grill or Crock Pot Pulled Pork. Craving carnitas? Check out Pork Carnitas in the Oven or Crock Pot Pork Carnitas—both made from pork butt and packed with flavor.
🍽️Serving Pulled Pork
We love pulled pork piled high on a toasted bun with Memphis BBQ Sauce. Add a scoop of coleslaw or your favorite condiments for a classic sandwich.
Not in a sandwich mood? Try it as a main dish with your favorite sides—or repurpose leftovers into nachos, tacos, or quesadillas.
🍴 Great Side Dishes
- Cold sides: Coleslaw, potato salad, Caprese Pasta Salad, or Macaroni Salad.
- Hot sides: Old fashioned cornbread, cheesy potato casserole, French Fries, or Mac and Cheese are also great sides.
🧊 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, since the texture tends to suffer.
For longer storage, pulled pork freezes well for 3 to 4 months. Many people portion it into reheatable freezer bags and reheat those bags directly in simmering water for a quick option.
🔥How to Reheat Pulled Pork
- Spread the pork out on a rimmed baking sheet.
- Sprinkle lightly with water or apple juice using your hand—just enough to moisten.
- Cover tightly with foil.
- Heat in a 250°–300°F oven until hot—usually 30 to 45 minutes, depending on the amount.
- Keep warm by lowering the oven temp or transferring to a crock pot on low or keep warm setting.
✅Pro Tip: Never reheat or store pulled pork with sauce already added. The acid breaks down the texture and turns it mushy.
❓FAQs
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. See Crock Pot Pulled Pork for an example of elevating with foil.
Nope. Leave it uncovered in the oven so the bark can develop properly. The pork stays moist from melted connective tissue, not steam.
You don’t need special tools. Use two forks to pull the meat apart. Any bone will slip out easily—just discard any tough bits or fat.
Yes—pork butt and Boston butt are the same cut. It comes from the upper shoulder of the pig, above the picnic shoulder. It’s full of connective tissue that melts during slow cooking, making it the best choice for juicy, tender pulled pork.
📖The Recipe Card with Step-by-Step Instructions
Oven Pulled Pork from Pork Butt (Low and Slow at 250°F)
Video Slideshow
Ingredients
- about 4 pounds Pork Butt - aka Boston Butt
- 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. Preparing 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.
- Place a 4-pound (give or take a little) bone-in or boneless pork butt on a large piece of plastic wrap if prepping ahead. Rub with about 2 tablespoons of liquid smoke (optional).
- Use about 1 cup of rub and coat all sides of the pork butt generously. If you have time, wrap it in plastic wrap and refrigerate for a few hours or overnight. If not, go ahead and bake—it’ll still be great.
2. Roast low and slow:
- Prepare a large rimmed baking sheet lined with aluminum foil and a rack. Spray the rack heavily with PAM or oil.
- Place the pork butt on the rack and bake in a 250°F oven (no convection). No need to preheat. Fat cap up or down doesn’t matter. You can raise the temp to 275°F to shorten the cook time, but I recommend sticking with 250°F.
- Bake until the internal temperature reaches 200°–205°F—usually 8–9 hours. Time will vary based on size, bone-in vs. boneless, and oven behavior.
3. Resting the meat:
- Remove from the oven and place directly onto heavy-duty aluminum foil. Wrap tightly, then wrap in several towels. Let it rest for 1–2 hours. To extend the resting time and serve freshly pulled, place the wrapped pork in a small insulated cooler. It will stay warm for up to 4 hours if well-wrapped.
4. Shred and serve:
- Shred with forks. It should fall apart easily and stay juicy.
Recipe Notes
Pro Tips:
- Use the resting time to adjust serving time by a few hours if needed.
- If you don't have a rack, elevate the meat on rolled-up balls of foil—don’t let it sit in the fat.
- If using liquid smoke, I suggest sticking to Wright’s™. It should contain only “smoke” and “water.”
- 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 = 1¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- The rub works well even if you cut the salt in half for a lower-sodium version.
- 195°F is the bare minimum temp, but 200°–205°F gives better results. and 210° is the max before things deteriorate.
- Store in the fridge for up to 4 days (I prefer 2 for best texture), or freeze for up to 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 it with the liquid smoke, apply the rub, then directly into the oven. Without wrapping for a few hours.
- DO NOT cover the pork while baking. You want a dry oven to develop the bark.
- Nutrition info is approximate—fat drains off, bark holds seasoning, and every cut varies.
Your Own Private Notes
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)
Editor's note: Originally Published November 2, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Lisa B. says
In all my years of trying recipes from the internet, I have never commented on one...good, bad, or otherwise. I could not refrain from doing so here! 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.
Dan Mikesell AKA DrDan says
Hi Lisa,
Welcome to the blog.
I generally only reply to comments with questions or problems but wanted to comment on yours. I totally agree. I have gotten lazy in the last few years and now only do this oven version. Just rub and bake.
Thanks for the comment and rating.
Dan
Jackie Brown says
Haven’t tried this yet but definitely will! It sounds delicious! I will let you know of my results! I love your site! I only make your chili!
EKrc says
I roasted an 8 lb pork shoulder roast fat side down for 12 hours and it only reached 181. It got “stuck” there for awhile so I took it out. Next time I will let it go longer l after it realized it would start rising again if I left it to cook longer.
But to reach 200-210 at a low cooking temp you need to cook it waaayyy longer than 9-10 hours. More like 20 hours for the size roast I had.
EB says
At 180ish I usually pull out, wrap in foil, then put back in oven until 195-200z
Darrell Wells says
I cooked an 8 lb butt for 16 hours, including a stall at about hour 12. Be patient. Stalls are part of the equation. No need to wrap during stall, you only lose temp and valuable time. Wonderful recipe I’ve been using for years!!
Walter says
Hi Dan first time to this site. I was wondering would you inject the butt before you cooked it. By the way your instructions is by far the best I've seen on the net
Dan Mikesell AKA DrDan says
Hi Walter,
Welcome to the blog.
You can inject if you wish. If you are injecting things with sodium, use a rub with no or little salt.
I don't usually think of injection since I have no desire to change the flavor of the meat.
Enjoy you pulled pork.
Dan
FrankW says
DrDan, thank you. I too stumbled across this site and it will now remain book marked into the future. I am a home cook who does a Pork Butt once a year and, usually the Momofuko Bo Ssam style with at best mixed results. This year the plan was to make this a key center piece. While reviewing my notes I decided I had to rectify some of the issues I had in the past, plus as simple as the recipe I had was, it never was quite right so I started my search. I discovered lots of conflicting info but kept coming back to your post and loved that you provided the "why" I always look for. What I employed this year was 1) Fat cap up or down doesnt matter, I used up. 2) double tinfoil on sheet pan with cooling rack and parchment. 3) Low and slow, I used 260F temp and did a 6 lb Butt over 9 hours (exquisite). 4) Wrapped in tinfoil and a towel at the end and let rest for 2 hours (I was working on other prep). 5) Gloves on fat cap slid off, bone tapped out easily and the meat shredded itself ( it was a pound less after I was done because I couldnt stop taste testing). This was perfection. I completed the fat cap in a preheated 500F oven after dry rubbing some brown sugar and salt, it took 7 minutes to get the crackling just right, right when the sugar and salt start to melt and the cap starts to blister and they merge at that point done and removed from the oven before burning. For the record I did a dry rub of white sugar and salt in a big baggie and stuck it in the fridge over a day or so, rotating when ever I went into the fridge.
I'd post pictures/video if I could it was so good and the best experience using your guidance.
DrDan you have a new patient. Thank You.
Jan says
I was wondering I always brine my pork butt do I need to cut back on the salt in your rub because of the salt on the brine?
I so much to try your recipe and the barbeque sauce you where talking about.
Thank you for time.
Dan Mikesell AKA DrDan says
Hi Jan,
If brined, I would eliminate all the salt in the rub. It is always easy to add salt later but impossible to remove it if a dish is too salty.
Dan
Chris says
I've been cooking pork butt for many years, but always look for different options that people have tried. I cooked a 7.7 lb Boston butt yesterday, expecting it to take all day & night. Two things I did differently this time. I used my oven at 250°, instead of my BGE, AND I had to bake a pie midway through the cook time, so oven was at 400° for 20 minutes. Result was total cook time of around 7 hours. I expected to have to leave it in til about 9:30pm, but it was at 195° around 5pm! Let it rest an hour, pulled it, and it was ready! Yay! I did fat side down and no rack this time. It was fine, but I will use the rack next time. Lots of great bark all the same!
Charlene says
Hey Chris, I have a 5.5lb pork butt that’s in the oven right now at 250f but I started later in the morning and I am afraid it would not be ready by dinner time around 7pm. I’m looking to cut down the time by doing what you did. How many hours after the pork’s been cooking at 250 do you then begin to turn the oven up to 400? Thanks!
Jan says
I didn't use any salt like you said sense I brined my pork . The only thing I can say is that is was the best bbq I have ever made. Smelling it all day made me do hungry that when it was finely done and we could eat it , I ate it so fast I ended up with stomach problem, not because of your recipe . I have problems if I eat to fast.
Let's get back to your recipe it was great. I followed it to a tea including the bbq sauce. I'm North Carolina so you know how we are about our Q
Thanks for the great recipes
Love the pictures not your puppies
All dogs are puppies to me
I lost my s year ago to lung cancer, something we where not expecting. We miss him very much. He was a great company
Anthony andrews says
I ABSOLUTELY LOOOOVVEEE THIS RECIPE!! I use this recipe and a North Carolina-inspired sauce that is absolutely phenomenal. My question is, can I do a brisket (a whole packer) in the same manner? I know this blog is old, but I am curious if it will work and still hold its shape, not shred like the pork does
Dan Mikesell AKA DrDan says
Hi Anthony,
Welcome to the blog.
You "should" be able to cook brisket similarly but I have not done that. If I oven cooked brisket and didn't use our normal brisket recipe (link below), my wife would beat me. Check my grill recipe and the timing should be similar if you want to experiment. But no guarantee here since I haven't done it. https://www.101cookingfortwo.com/cook-brisket-gas-grill/
May I suggest https://www.101cookingfortwo.com/oven-baked-kansas-city-bbq-beef-brisket/ which is an oven brisket we have made for 45 years many many times.
Thanks for the note and rating.
Dan
Chip says
Just FYI, it is a "butt" because that was the name of the barrel size that was used to ship salted meat on sailing ships. It has nothing to do with the cut of meat itself
Melinda McLaughlin says
The best pulled pork I've ever had! Directions were perfect. Everyone loved it! Some people even ate it without a roll or barbecue sauce- it was that good! I cooked 3 pork buts at once in the oven and put them right on to the oven rack to cook, with a sheet cake pan lined with foil on the next rack down.
Yvonne says
Hello I have a 7 lb bone in going to bake 250 for 12 hrs Using your rub. After that can be shred then put a n slow cooker
Happy in Texas says
I will have to agree that the lower temperatures are a better way to go. I have a friend that uses a grill to smoke and cook the meat and he likes to keep it around 270 for the target temp.
I didn't want to stay chained to my grill for 12+ hours so I decided to go with a target temp of 225-240F @ 1.5 hours per pound in the oven.
My first pork butt/boston butt was 9.21 lbs. It was already bag/plastic wrapped so I removed it from the fridge and brought it up to room temp by soaking it in a large bowl of warm-hot water while leaving it in the plastic bag. This took about 15-20 min. I made a dry rub while I was waiting. I used the rub recipe in Jeff Phillip's Smoking Meat book called the Big Bald BBQ Rub which can also be found in the smokingmeatforumsDOTcom.
I coated the entire pork butt in mustard as directed by several popular forums. Adding the dry rub made a nice paste. I made sure the mustard got into every nook and cranny of the pork but. I figured that my pork butt might taste like a large mutant hotdog at the end ... but the mustard flavor pretty much disappears completely.
After the mustard, I added the rub. Basically, the rub includes sugar, paprika, black pepper, lemon pepper, kosher salt, powdered garlic, powdered onion, cayenne pepper, chili powder, and lemon pepper.
Based on several finishing sauce recipes for pulled pork that I found in the forums, I also included about a tablespoon of allspice. I also included Lime Pepper seasoning (I cut the amount of lemon pepper by 1/2 and added the lime)
While these ingrediants would make you think that the drippings would have a heck of a kick, they didn't really have the level that I was expecting. I am not a big fan of hot sauces, so this was well within my comfort zone. Nice flavor, but nothing that would cause a novice to start sweating, or think about sweating.
I started out at 225, and after the fat cap split (I put the fat side up) around the 4 hour mark, I spritzed with apple cider vinager every hour for about 3 hours. Then I wrapped it in butcher paper (waxless) and then in foil and put back into the oven. I pulled the drippings pan and poured off the drippings and put the pan back under the butt in case my wrappings leaked (they did not). I bumped the heat up to 240 since the internal temp was only around 165.
At the 12 hour mark the oven safety feature turned off the oven. I was asleep and didn't notice immediately. When I came down at the 13 hour mark the meat was at 190F. I turned the oven back on and set the temp to 300 for 90 minutes. This brought the temp into the 203-205F range which was my target temp.
Since I wanted to get back to bed, I opened the oven door for about 20 minutes to dissapate the heat, then I closed the door and let the roast coast/rest for about 5 hours until I got up again. The internal temp was a bit over 160 so no food safety issues. I wouldn't have been worried if it was 60F lower since it had been wrapped the entire time.
I took the roast out of the oven and pulled the pork. It was pretty hot but it was so tender, moist, and juicy, that it pretty much fell apart.
I saved the additional drippings while setting aside the fat.
I cooled the drippings so that the fat congealed so that it could be removed, but found that it was pretty easy to pour the drippings into another bowl while the fat remained in the original bowl. A slotted spoon helped with this process.
after I pulled the pork, I put the very moist pork on some racks and cold-smoked them. There is a YouTube video of a $1 cold smoker setup using a cardboard box and some sawdust from a pecan tree or whatever smoking wood that you like to use. I used Pecan since we had one cut down recently and I saved a garbage bag full of the sawdust. But I also have mesquite chips as well. I put the sawdust in an aluminum baking pan and used bow torch to start it (youtube has videos of how people do this).
With the racks under some sort of enclosure (any type of box, teepee type thing, traditional BBQ with smoker, whatever) I cold smoked the racks of pulled pork for 1 hour. I also experimented with 30 minutes of smoking but 1 hour was the sweet spot. Even 30 minutes had good flavor but I wouldn't go longer than 60. It would be a waste of time.
The racks of pulled pork were still very very moist. The overall temp inside the smoking enclosure only went up 3-5 degrees. I immediately bagged and chilled the pork after 1 hour.
I lightly simmered the drippings for a few minutes to make sure there weren't any food safety issues, and then poured all of the drippings (minus the fat that was skimmed off) back into the bags of pulled pork.
When making the sandwiches later on, we toasted hawaiian slider and regular sized buns with butter in our oven broiler.
Some of the family likes pickles and onions added, some like their favorite bbq sauce, and some like a finishing sauce added to their pork. There are a lot of interesting recipes. It just depends on the individual.
I liked doing the cold-smoke after the oven cooking. It was simple to do. It did not take much in materials (a couple hands of sawdust and a few mesquite wood chips) ... and it had a great smoked flavor. Trying to light the sawdust with a match or lighter did not work well. A propane or butane torch worked really really well and only took a couple seconds.
The initial 9.21lb roast was bone in. I am currently cooking one right now that is 5lb with no bone. We will see how that goes.
If you have any need for smoked spices. I would recommend spreading your seasonings out on some aluminum foil and smoking them while you do the pork. It is easy, takes no extra time, and you can pour them back in the original bottle afterwards. I do this with paprika, pepper, garlic and onion powders. The give a nice flavor when doing hamburgers or other things on the stove when you don't have easy access to the grill.
Monica says
I booked marked this page because I cannot tell you just how much conflicting information I got on how to cook a butt. The information on this post is clear, super helpful...and I'm on my way! Wish me luck ! Lol
Dan Mikesell AKA DrDan says
Hi Monica,
Welcome to the blog.
I try to be informative. I always told my students it is much more important to know "why" than "what" usually so you can fix things when something doesn't quite work.
I have a 4 pounder in the refrigerator now for tomorrow.
Dan
Stephanie Licon says
I’ve used this recipe twice, perfect every time.
Kim says
We had this for dinner last night and it was delish!! I put it on the smoker for about an hour to add the smoked flavor. We’ll definitely use this recipe again! Thanks for sharing! I also appreciate all of the helpful hints and ways to tweak the ingredients & cooking times.
Bob Gilda says
I look at the nutrition facts and often see "Per Serving." Yet no where is the amount of a serving stated. For example, Oven Pulled Pork from Pork Butt. What is amount of a serving that has 680kcal?
Dan Mikesell AKA DrDan says
Hi Bob,
Welcome to the blog.
There are 8 servings in 4-pound pork butt. So with cooking, it will be 6-7 oz. Remember the nutrition is calculated by a machine, there is drainage and it is a natural product, so variable, unlike factory produced foods.
Dan
Karen says
So glad I found your site. I’ve got a big boy 7lbs. I’m calculating 14hours at 250, boneless pork shoulder butt(off the label lol). I’ll let you know how it turns out. Your recipe is the most straightforward I’ve found and went through quite a few.
Dan Mikesell AKA DrDan says
Hi Karen,
Welcome to the blog.
Your time estimate may be a bit high. Everybody talks about weight but the cooking time is somewhat more related to the thickness which is not totally proportional to weight. Check it at 10 and 12 hours to be sure.
Enjoy your pork.
Dan
Karen says
Thanks for the quick reply Dr Dan!! Yes and good because I’m wanting to cook it overnight so if I start cook time around 11pm I’ll check my temp at 9am.
Jim Holstein says
I cooked a 5# loin at 325 until 175-deg per the thermometer dial. It was excellent for the 2 of us. We each had 2 slices, lots left.
How can I make some pulled pork from the remainder?
Dan Mikesell AKA DrDan says
Hi Jim,
Welcome to the blog.
Making pulled pork out of already cooked pork loin will probably not go very well. With pork butt, you have all the fat and melted connective tissue, but with loin, the fibers just tighten up. If you want to try, I would do some thinner slices and braise in some broth over at a low simmer. But again, I think you are fighting a losing battle.
Dan
Jeanne says
Thank you sooooooo much for this recipe and instructions. I did not have liquid smoke, so I used a chipotle chili powder. I followed all other instructions. This was unbelievably good. Will recommend and share to everyone. I didn't know it could be so easy.