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.
Servings: 20 people
- 8 pound pork butt (pork shoulder), with fat cap intact
- 1/4 cup black pepper
- 1/2 cup coarse salt
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.
- 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.
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