Oven Pulled Pork

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This is the easiest Oven Pulled Pork recipe ever! The rub is made of only two ingredients – coarse salt and black pepper, and the outcome is a moist, fall off the bone pulled pork that can be eaten alone, or topped with barbecue sauce.

Pulled pork is a staple in almost every Midwestern home and it is always a hit! From wedding receptions to family reunions, shredded pork is the star of so many special occasions. However, it’s not just for celebrations but is also great to make on the weekend and eat throughout the week.

I’m no novice when it comes to pulled pork. I’ve been making it different forms and preparation methods for years.  Check out some of our favorite pulled pork recipes, all of which are easy to make.

This is the easiest Oven Pulled Pork recipe ever!  The rub is made of only two ingredients---coarse salt and black pepper, and the outcome is a moist, fall off the bone pulled pork that can be eaten alone, or topped with barbecue sauce. 

What can I make with pulled pork besides sandwiches

Making pulled pork from a large pork butt or pork shoulder means A LOT of pulled pork, which is great if you are trying to feed a crowd. However, if you are just feeding your family, you probably have quite a bit left over. Of course, you can freeze it for later, but here are a few ways to use pulled pork besides sandwiches.

Pulled pork mashed potato bowls: Start with a layer of mashed potatoes, add corn (or green beans), pulled pork and top with gravy.

Pulled pork quesadillas: Heat up a flour tortilla on the stovetop, add cheese, barbecue sauce and pulled pork. Heat through and serve with sour cream.

Pulled pork nachos: Start with a layer of tortilla chips on a cookie sheet (we cover ours with foil for easy clean up), add a layer of cheese and pulled pork and heat in the oven until cheese is melted. Top it with your favorite nacho ingredients – jalapeños, sour cream, guacamole. You can also do pulled pork totchos – just cook your tater tots and then add your cheese and pulled pork.

Barbecue Pulled Pork Crescents: Use a roll of refrigerated crescent rolls and fill with cheese, pulled pork and barbecue sauce. Cook as directed on the package.

This is the easiest Oven Pulled Pork recipe ever!  The rub is made of only two ingredients---coarse salt and black pepper, and the outcome is a moist, fall off the bone pulled pork that can be eaten alone, or topped with barbecue sauce. 

Oven Pulled Pork Recipe:

Pulled Pork made in the oven is one of my favorite meals of all time, and this version is the best ever pulled pork, and the easiest pulled pork at that.  You can get all sorts of crazy making a dry rub for pulled pork but our version has only 2 ingredients – coarse salt and black pepper.

This recipe originated from a good friend who caters. Her pulled pork is the bomb!  She was kind enough to share her secret to the best ever pulled pork. See her notes below:

  • What cut of pork do you use for pulled pork?  A pork butt is the best because it has a large fat cap on top that renders out and leaves the pulled pork moist.  In all reality, a pork butt is actually a pork shoulder. Don’t be afraid to ask your butcher (the guys behind the meat counter) if you can’t find what you are looking for!
  • Score the fat cap deep – all the way through it to the meat.  Make a diamond or square pattern, and be sure the fat cap is on top when cooking.
  • Use a deep, disposable aluminum pan.  This makes clean up a cinch.
  • Make a rub with salt and pepper.  You can make it spicier by changing the ratio, but I use a 2 part coarse salt to 1 part black pepper ratio.
  • To keep the steam from escaping, cover tightly with 2 layers of aluminum foil.  I prefer the heavy duty kind.
  • Be sure to cook until the internal temperature to 200 degrees F. Use a standard meat thermometer or a digital one which is the easiest.  The probe stays in the meat and will alarm you when the targeted temperature is met.
  • To shred, use 2 forks, or you can buy special meat shredding claws like these.

 

How to Make Pulled Pork in the Oven:

  1. Make a rub of 2 parts kosher salt and 1 part black pepper.
  2. Score the fat on top of the pork in a diamond (or square) pattern; rub generously with salt and pepper blend.
  3. Put in a deep aluminum foil pan and cover with heavy duty aluminum foil (2 layers).
  4. Bake at 350 degrees F until the internal temperature reaches 200 degrees, approximately 5 to 6 hours.
  5. Drain liquid, shred and enjoy.

For the full instructions for how to make pulled pork in the oven, scroll to the bottom of this post.

Notes About Oven Roasted Pulled Pork:

  • The best cut of meat to make oven roasted pulled pork is a pork butt.  In all reality, “pork butt” actually comes from the pork shoulder.
  • You can change up the rub in a million different ways, but we prefer a simple rub of salt and pepper.  You may need more or less than the measurements we list depending on the size of your pork butt.  A good rule of thumb is to use 2 parts salt and 1 part black pepper.
  • We prefer to use a coarse salt like kosher salt for the pulled pork rub.
  • Using a deep disposable aluminum pan is our preference, but you can use a roasting pan or baking dish.
  • Cover with 2 layers of aluminum foil; we prefer the heavy duty type.
  • The internal temperature should read 200 degrees F when the barbecue pulled pork is ready; use a standard meat thermometer or a digital meat thermometer.
  • If you love pulled pork, you’ll also love BBQ Shredded Beef using the Instant Pot.

Other Pork Recipes

Having grown up on a farm where our dad raised hogs, we are partial to cooking with pork. Here are some of our favorite pork recipes:

Oven Pulled Pork

This is the easiest Oven Pulled Pork recipe ever!  The rub is made of only two ingredients---coarse salt and black pepper, and the outcome is a moist, fall off the bone pulled pork that can be eaten alone, or topped with barbecue sauce. 
Prep Time10 mins
Cook Time5 hrs
Total Time5 hrs 10 mins
Course: Entree, Main Course
Cuisine: American
Keyword: Best Ever Pulled Pork, Oven Pulled Pork, Pulled Pork
Servings: 20 people
Calories: 247kcal
Author: Barbara

Ingredients

  • 8 pound pork butt (pork shoulder), with fat cap intact
  • 1/4 cup black pepper
  • 1/2 cup coarse salt

Instructions

  • Preheat oven to 350 degrees F.
  • With a sharp knife, score the fat cap into a diamond pattern. Be sure to cut through the fat all the way to the meat.
  • Mix together salt and pepper. Rub all sides generously with mixture.
  • Put rubbed meat - fat cap side up - into a deep aluminum foil pan; cover tightly with 2 layers of aluminum foil.
  • Bake until internal temperature reaches 200 degrees F, approximately 5 to 6 hours.
  • Uncover, pour off excess liquid, and shred meat with two forks or meat claws.

Notes

  • The best cut of meat to make oven roasted pulled pork is a pork butt.  In all reality, "pork butt" actually comes from the pork shoulder.
  • You can change up the rub in a million different ways, but we prefer a simple rub of salt and pepper.  You may need more or less than the measurements we list depending on the size of your pork butt.  A good rule of thumb is to use 2 parts salt and 1 part black pepper.
  • We prefer to use a coarse salt like kosher salt for the pulled pork rub.
  • Using a deep disposable aluminum pan is our preference, but you can use a roasting pan or baking dish.
  • Cover with 2 layers of aluminum foil; we prefer the heavy duty type.
  • The internal temperature should read 200 degrees when the barbecue pulled pork is ready; use a standard meat thermometer or a digital meat thermometer.
  • If you love pulled pork, you'll also love BBQ Shredded Beef using the Instant Pot.

Nutrition

Calories: 247kcal | Carbohydrates: 2g | Protein: 34g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 109mg | Sodium: 2948mg | Potassium: 654mg | Fiber: 1g | Sugar: 1g | Vitamin A: 16IU | Calcium: 40mg | Iron: 2mg

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