Pulled Pork – Â Oven pulled pork -easy and tender pulled pork with a slight crusty exterior generously seasoned with a homemade delicious rub that taste as good as those in your favorite BBQ spot. Can feed a crowd and be served in so many ways! Perfect for game days and bbq gathering!
I had to share this recipe just in time for the coming Super Bowl. If you’re a big sports fan, game days are more fun and memorable especially with good food on the table. This Pulled Pork recipe can certainly feed a crowd and be served in many ways. And did I say that it’s a cinch to make, too?
What kind of meat do you use for pulled pork recipe?
Most restaurants use the whole shoulders for pulled pork, but they are hard to find in the grocery. Your best bet would be the Boston butt cut which is half of the shoulder. It goes by with names like Picnic Roast, Blade Roast, Shoulder Butt, and Pork Butt.
Is a pork loin good for pulled pork?
Pork loin and tenderloin are healthier choices when making pulled pork. And it’s quite delicious, too. But I prefer to roast it until juicy just like this Pork Tenderloin Roast or this Slow Cooker Pork Loin here. These type of meat are best served in slices rather than shredded or pulled.
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 in this recipe is placing it in the fridge and waiting for it overnight to allow the flavors to meld well. Trust me, the flavors are exceptionally great! It’s a little of sweet, savory, and spicy. I can’t even find the best word to describe it! If you’re short in time, 3 hours of resting time in the fridge would work fine.
Once you’re ready to bake, just place it on top of the baking dish with halved onions and pop it straight in the oven to cook through.Â
Here’s the deal with pulled pork. It’s best cooked slow an low so for every pound of pork equals one hour of cooking . I used 7 pounds of pork and cooked it for 7 hours . It’s the BEST way to get the pork falling of the bone.
You can also make it  in a slow cooker.
What can you make with pulled pork?
Pulled pork recipe is a fantastic and versatile dish to serve on guests or as regular family weeknight meal. You may serve it:
- with this Black Bean and Corn Salad
- Homemade Southern Baked Beans
- as fillings to burritos and tacos
- and my favorite one is to stuff them on Brioche Buns or Hawaiian Rolls as pulled pork sliders.
Pulled pork can go with almost anything else; be it as main course, appetizer or as snacks. And it doesn’t have to be summer or game days to enjoy this tasty, juicy, tender Pulled Pork. If you want to use the liquid, skin the fat off then pour it over on on the pulled pork.
Enjoy!
Pulled Pork Recipe
Ingredients
- 1 tablespoon chile powder
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons thyme
- 1 tablespoon onion powder
- 1 teaspoon freshly ground black pepper
- ½ teaspoon cayenne pepper
- 2 -3 tablespoons brown sugar
- 1 pork shoulder roast (6-7 pounds)
- 4 onions , cut into halves
Instructions
- In a small bowl, combine and mix everything except for the pork shoulder and onions.
- Generously rub it all over the pork shoulder as best as you can.
- Wrap the top with a saran wrap or foil and place it in the fridge overnight to allow the flavors to settle down. This is optional, but highly recommended.
- Preheat the oven to 300 degrees F.
- In a deep baking dish, add halved onions and gently place on top of it the seasoned pork and cover. Cook for 6-7 hours. You may uncovered the last last hour of cooking .
- Shred it using 2 forks before serving it on buns, burritos or tacos. If you want to use the liquid, skin the fat off then pour it over on on the pulled pork before serving.
Nutrition Information:
How to Make Pulled Pork
In a small bowl, combine and mix everything except for the pork shoulder and onions.
Generously rub it all over the pork shoulder as best as you can.
Wrap the top with a saran wrap or foil and place it in the fridge overnight to allow the flavors to settle down. This is optional, but highly recommended. Preheat the oven to 300 degrees F. In a deep baking dish, add halved onions and gently place on top of it the seasoned pork and cover. Cook for  6-7 hours. You may uncovered the last last hour of cooking .
Shred it using 2 forks before serving it on buns, burritos or tacos. If you want to use the liquid, skin the fat off then pour it over on on the pulled pork before serving.
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.