Pulled Pork in the Oven
This is a favorite at our family get-togethers. We usually have it with Spicy Baked Beans and Macaroni Salad. A sweet and smoky rub creates an incredible bark to mix in with all the rich, fatty pork. This recipe feeds a crowd, but for a smaller crew it freezes well and can be used in lots of recipes.
Time
- Prep: about 15 minutes (rub and set up)
- Cook: 10–12 hours at 250°F
- Rest: 1 hour
- Total: about 12 hours
Nutrition Facts
Serving size: about 4 oz · 1 of about 16
- Calories ~290
- Protein 28 g
- Fat 18 g
- Carbohydrates 8 g
- Fiber 0 g
- Sodium ~520 mg
All nutrition facts are AI generated and approximate.
Ingredients
Pork
- 8 lb pork butt
Rub
- ½ cup brown sugar
- 1 Tbs salt
- 2 tsp black pepper
- 1 Tbs smoked paprika
- 1 tsp onion powder
- 1 tsp garlic powder
- 1 tsp cayenne
- 1 tsp cumin
Directions
- Preheat oven to 250°F.
- Press rub into all sides of the meat.
- Place in a roaster with a rack to hold the pork above the drippings.
- Bake 10–12 hours. The perfect internal temperature for tender meat is 195–205°F.
- Let rest 1 hour.
- This comes out very tender and can be easily pulled with forks or by hand.
Notes
- This can last 3–4 days in an airtight container in the refrigerator.
- I usually freeze portions of it and use later in chilis or tacos—very versatile. Up to 3 months is suggested for frozen storage.
- This is good to reheat in the microwave, especially with a little bit of barbecue sauce mixed in.