Pulled Pork from the oven is easy and tender pulled pork with a slightly crusty exterior generously seasoned with a delicious homemade rub that tastes as good as those in your favorite BBQ spot. You can feed a crowd and serve it in so many ways! It’s perfect for game days and BBQs!
I’m sorry guys, but no family cookout or BBQ is complete without pulled pork. And it’s so super easy to make, why wouldn’t it be invited to the party.
Even better, you can replace chicken or beef in almost any recipe. How does white bean pork chili sound? Just replace the chicken with pulled pork in this White Bean Chicken Chili recipe. Oh yeah!
Pulled Pork and Game Day
I just had to share this recipe just in time for the upcoming Super Bowl. If you’re a big sports fan, game days are more fun and memorable, especially with good food on the table.
This recipe can undoubtedly feed a crowd. And did I say that it’s a cinch to make, too?
The best part is how many recipes where you can use this drool-worthy filler. I mean, what would your family gathering be without pulled pork egg rolls, meat pies, and Cuban sandwiches loaded with pork and ham.
The sky’s the limit, folks!
Pulled Pork Recipe Ingredients
- Seasonings – Chile powder, paprika, garlic powder, thyme, onion powder, black pepper, cayenne pepper, and a tad of brown sugar make the perfect seasoning mix for our pulled pork.
- Pork Shoulder (6-7 pounds) – And, of course, we can’t forget the star of the show, the biggest, juiciest pork shoulder you can find.
- Onions – These babies add a subtle flavor that just can’t be replaced.
Alternative Ingredients
- Seasonings – Getting all the rub ingredients together is super fast and easy. But if you have your favorite meat rub mix already made, go for it. I like to trade it out with my homemade Creole seasonings, blackened seasoning, or even my favorite Italian herb blend.
- Pork Shoulder – If you can’t eat pork, beef brisket or leg of lamb is equally delicious. Leg of lamb usually takes less time to cook, so keep a closer eye on it.
Tips and Tricks
- For an especially tasty and juicy pork roast for pulled pork, break out that smoker, baby.
- Use an instant-read thermometer to ensure the best internal temperature for doneness.
- Allow the roast to rest ten minutes after pulling it out of the oven, so the juices have time to absorb back into the meat.
- Don’t give in to the temptation to chop the meat; take your time and pull it right.😉
Serving, Make-Ahead, and Storage Instructions
Serving – Let this deliciousness rest for ten minutes, then pull or shred it. You can serve it as a main dish with mashed potatoes and steamed veggies. Or you can make pulled pork sandwiches, empanadas, tacos, and burritos. Drooling!
Make-Ahead – This dish is the perfect make-ahead. Have the pulled pork ready with all the mouthwatering juices and keep it covered in the fridge before the big event (one or two days max).
Reheat the pulled pork over low heat on the stovetop or in a 300℉/150℃ oven until heated through.
Storage – You can keep leftover pulled pork for 3-4 days in an airtight container in the fridge or freezer for 2-3 months.
If you decide to freeze it, put it in the refrigerator the night before, then reheat it as you usually would.
FAQs
Most restaurants use the whole shoulders, but they are hard to find in the grocery store. Your best bet would be the Boston butt, which is half of the shoulder; it’s also called picnic roast, blade roast, shoulder butt, and pork butt.
Pork loin and tenderloin are healthier choices when making pulled pork, and they’re delicious if that’s what you have. However, other recipes work better for these cuts, like Pork Tenderloin Roast or Slow Cooker Pork Loin because these cuts are better sliced than shredded or pulled.
Bigger is not always better, but for this recipe, it definitely helps. Less surface area means less evaporation of those delectable juices. And, of course, cook it low and slow.
How Do You Make Pulled Pork in the Oven?
Cooking pulled pork in the oven is a cinch to make. I guess the hardest part of this recipe is putting it in the fridge and waiting overnight for the flavors to meld well. But trust me, it’s worth the wait coz the flavors are exceptional!
It’s a little sweet, savory, and spicy. Words to describe it escape me! However, if you’re short on time, three hours marinating in the fridge will do fine.
Once you’re ready to stick it in the oven, place it in a baking dish with halved onions and pop it straight in the oven to cook through.
Here’s the deal with pulled pork. It’s best cooked slow and low, so every pound of pork needs one hour to cook.
I used a 7-pound pork roast and cooked it for seven hours. It’s the best way to get the pork falling off the bone. Oh yeah!
Don’t wanna heat up the house with the oven? You can also make it in a slow cooker. See my Slow Cooker Pulled Pork.
What to Serve with Pulled Pork
Pulled pork is a fantastic and versatile dish you can serve to guests or your family for a regular weeknight meal. It goes great with:
- Black Bean and Corn Salad
- Southern Baked Beans
- Burritos
- Tacos (replace the chicken with pork)
- Brioche Buns or Hawaiian Rolls for sliders😋
Pulled pork goes with almost anything, be it the main course, appetizer, or snack. And it doesn’t have to be a summer cookout or game day to enjoy this tasty, juicy, tender Pulled Pork.
Skim the fat off if you want to use the liquid, then pour it over the pulled pork. Yum!
More Delicious Pork Recipes
How to Make Pulled Pork
Season the Pork Roast
- For the Seasonings – Combine everything except the pork shoulder and onions in a small bowl. (Photo 1)
- Slather it on the Pork Roast – Put the roast in a non-reactive dish or pan and generously rub the seasonings all over the pork shoulder the best you can. (Photo 2)
Cook the Roast in the Oven
- Cover and Chill – Cover the top with a saran wrap and put it in the fridge overnight to allow the flavors to penetrate. (This is optional but highly recommended.)
- Ready to Cook – Preheat the oven to 300℉/177℃. Add halved onions in a deep baking dish, gently put the seasoned pork on top and cover it. Cook for 6-7 hours. You may uncover it for the last hour, so it crisps up. (Photos 3-4)
- Serving – You can shred it using two forks. Then serve it on buns for sliders or in burritos and tacos. Skim off the fat if you want to use the liquid, then pour it on the pulled pork to serve as a main dish.
Watch How To Make It
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Pulled Pork Recipe
Ingredients
- 1 tablespoon (8 g) chile powder
- 1 tablespoon (8 g) paprika
- 1 tablespoon (8 g) garlic powder
- 2 teaspoons (2 g) thyme
- 1 tablespoon (8 g) onion powder
- 1 teaspoon (2 g) freshly ground black pepper
- ½ teaspoon (1 g) cayenne pepper
- 2 -3 tablespoons (25-38 g) brown sugar
- 1 pork shoulder roast (6-7 pounds)
- 4 onions , cut into halves
Instructions
- Combine everything except the pork shoulder and onions in a small bowl.
- Put the roast in a non-reactive dish or pan and generously rub the seasonings all over the pork shoulder the best you can.
- Cover the top with a saran wrap and put it in the fridge overnight to allow the flavors to penetrate. (This is optional but highly recommended.)
- Preheat the oven to 300℉/177℃. Add halved onions in a deep baking dish, gently put the seasoned pork on top and cover it. Cook for 6-7 hours. You may uncover it for the last hour, so it crisps up.
- You can shred it using two forks. Then serve it on buns for sliders or in burritos and tacos. Skim off the fat if you want to use the liquid, then pour it on the pulled pork to serve as a main dish.
Tips & Notes:
- For an especially tasty and juicy pork roast for pulled pork, break out that smoker, baby.
- Use an instant-read thermometer to ensure the best internal temperature for doneness.
- Allow the roast to rest ten minutes after pulling it out of the oven, so the juices have time to absorb back into the meat.
- Don’t give in to the temptation to chop the meat; take your time and pull it right.
- Please keep in mind that the nutritional information is a rough estimate and can vary significantly based on the products used in the recipe.
Jeff Sharp says
I cut the fat cap back a little, just enough to pull it back. Rub it down with mustard ( yellow, spicy brown and Dijon mustard). Rub the mustard under and over the fat cap before seasoning it with the spice rub.
Immaculate Bites says
Nice! Thank you for sharing that, Jeff. I hope you can also check out and try my other recipes.
Hannah says
Is there supposed to be salt in the recipe? I made it and it’s really good but definitely needs some salt. I love the onions underneath the pork though! Such a good idea.
Immaculate Bites says
Hi Hannah! Thank you for sharing 🙂 You may season the pork shoulders first with 1 1/2 Tablespoon salt then apply the dry rub.
Annie Daniel says
I plan to make it for super bowl!
ImmaculateBites says
Awesome! Do let us know how it works out for you.
Joanne says
Can i do this recipe with brisket
imma africanbites says
Hello! Yes, you can. Please do let me know how it turns out for you.
Angela says
How many pounds of meat would you recommend for 30-40 people? I’m excited to try this!!!
ImmaculateBites says
Hi Angela,
When making pulled pork, the standard rule of thumb is one-third to one-half pound of pork per person. Do let me know how it works out for you. Thanks
Kelly says
Should I cook pork fat side up or down?
ImmaculateBites says
Hi Kelly,
I cook mine fat side up.
Cherie says
Hello Imma! I can’t wait to make this! Questions… The cook time says 3 Hours. The instructions say 6-7 hours? Please clarify? And do you use white onions or yellow onions?
Best
ImmaculateBites says
Hello Cherie,
It’s 6-7 hours and you can either use white or yellow onions.
Michelle says
Can this be made a few hours ahead of time and kept warm in the oven or will it dry out?
ImmaculateBites says
Yes it can be made a few hours ahead of time. Tightly wrap in a foil paper to keep it from drying out.
Becky says
I have a 9 1/2 pound shoulder. Going to make this weekend. Should I cook longer 7-8 hours? Or is there an internal temperature I should be looking for?
ImmaculateBites says
Hi Becky, You should definitely cook longer 7-8 hours would work just fine.
Vergaline S. says
Love your recipes. Could this pulled pork recipe be made in an Instant Pot? Just bought one and everything has been going in there? Do you have any IP recipes for us? Thanks for sharing your marvelous recipes.
ImmaculateBites says
Sorry but I don’t have any recipes yet or exact timing and quantities for instant pot. I will put on my to do list.
Cat says
Would you recommend cooking fat side down or up?
ImmaculateBites says
Cook fat side up . It let the juices through the meat, making it moist.
Bonnie says
I made this recipe today. My company RAVED about it. The onions carmelized in the bottom of the pan with the juices. We had it with rolls and cole slaw. It is AMAZING. Wish I could post a picture. I seasoned the meat the night before and securely wrapped it in Saran Wrap. Cut up the onions this morning and set the oven to turn off in 6 hours for a 7lb piece of pork knowing the oven would stay hot after it turned off.
This recipe is a repeat and a keeper!!!
Carolina says
Is the oven better than a slow cooker? If you recommend a slow cooker how long would you cook it on low? BTW: I love your recipes!
imma africanbites says
Hi! You can cook it on low in a slow cooker for 8 hours or until meat is tender enough to be pulled apart with forks.
Hobbie Gill says
I love it and this is the best, every recipe of yours is the bomb, you rock.
Hobbie Gill.
imma africanbites says
Thank you for the wonderful, Hobbie. 🙂
Urban @ urbanskitchen.com says
Wondered the same thing with the extra addition for chili powder, at best seems like a typo. Anyway this looks great and I like it. Funny enough, it’s also timely. As I’ve been thinking about cooking a Pork Shoulder or Butt soon. So this will come in handy as a guide. Taco’s would also be great to make with this as well with the shredded meat.
If you lower and slower cooked it at say 275 F, about how long or how much longer would it be over the current time?
ImmaculateBites says
Hi Urban,
With a 275 degree temperature , it will take almost the same time , maybe 30 or more minutes . You will have to use your best judgement . Happy Cooking!!!
Urban @ urbanskitchen.com says
Thanks Imma for the time suggestion. I’ve got one all seasoned up last night and sitting in the refrigerator ready to go when I get home later from work. It’s about 3 lbs since it’s for just one and few days left overs. So later it be slow roasting!
Kate says
In the list for the rub you use 1T Chile powder and 2 tsp chili powder. Are they two different spices or is it a typo? Thanks!
ImmaculateBites says
It’s a typo. Updated . Thanks Kate.