Oven Pulled Pork from pork butt is cooked in the oven low and slow. Our best-pulled pork recipe is tender and moist with delicious bark. Super easy, with almost no work—you rub, bake at 250° for 8 to 9 hours, shred, and eat.
🐖Ingredients
Pork butt, AKA Boston butt—boneless or bone-in
Dry rub—brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper
Liquid smoke—optional but suggested
Jump To (scroll for more)
- 🐖Ingredients
- 👨🍳How to Cook Pulled Pork in the Oven with Pork Butt—Step-by-Step Photo Instructions
- ⏰How long to cook pork butt in the oven
- 🌡️When is pork butt done?
- ✔️Tips and variation
- 🍽️Serving Pulled Pork
- ♨️Storing pulled pork butt
- Reheating pulled pork butt.
- ❓FAQs
- 🐖What is pork butt and why use it?
- 📖 Recipe
Featured Comment by Lisa B :
"I was beyond amazed at the end product of this recipe. The cooking method is foolproof. People thought the pork was cooked on a smoker or grill. It was perfectly moist but with the crunchy texture of the bark mixed in. So easy! Outstanding results."
⭐⭐⭐⭐⭐
Everybody deserves great pulled pork, but most of us don't have smokers. You can make perfect moist and tender pulled pork with fantastic bark in your oven.
We make this recipe almost monthly. With only 10 minutes of prep, you can make perfect pulled pork by simulating a smoker's or grill's cooking environment using 250°F oven temperature, dry rub, and liquid smoke.
For other pork butt recipes, see Smoked Pork Butt on a Gas Grill and Crock Pot Pulled Pork. Or for pork butt carnitas, see Oven Baked Carnitas and Crock Pot Pork Carnitas.
👨🍳How to Cook Pulled Pork in the Oven with Pork Butt—Step-by-Step Photo Instructions
1. Use a bone-in or boneless pork butt, AKA Boston butt.
2. Pat dry and coat with liquid smoke (optional) and dry rub.
3. Place on a rack on a rimmed baking sheet.
4. Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours.
5. Wrap with aluminum foil, and then wrap with several towels.
6. You can shred in as little as 15 minutes, but better in 1-2 hours.
For more details, keep reading. See the Recipe Card below for complete instructions and to print.
⏰How long to cook pork butt in the oven
In a 250° oven, a 4-pound pork butt will take 8 to 9 hours. Bone-in will take a bit longer. Two hours per pound at 250° is a good starting point for timing. This time will vary from 1 ½ hours to 2 ½ hours per pound by the weight and thickness of the meat.
The best oven temperature is 250°, but you can use oven temperatures of 225° to 275° and adjust the cooking time. I do not suggest 300° or above since the outside will dry more before the collagen in the center is fully melted. I also do not recommend using convection for the same reason.
Much bigger pork butts will take much longer into the 12+ hour range. I suggest cutting huge pork butts into smaller pieces to speed up cooking and help predict timing better.
A quick warning: Many ovens will shut off at 8 to 12 hours for safety if people leave the stove on accidentally. So, watch for that problem with your oven.
🌡️When is pork butt done?
Pork butt is done at an internal temperature of 200° to 205°, which will produce the most tender results. The collagen connective tissue will start melting in the 175° range but is not complete until about 200°.
The only way to tell if your pork butt is done is by checking the internal temperature of the thickest part with a meat thermometer. You can not cook by time or color of the meat.
✔️Tips and variation
Use a dry rub: There are many dry rubs available, and if you have one you like, use it. I have provided the dry rub I use for pork butt recipes. It is simple and uses common pantry ingredients. It is a version of BBQ Dry Rub or use Memphis Dry Rub. A touch of cayenne pepper can be added if you want a bit of heat.
Elevate the Pork Butt: Use a rack or crumbled-up foil to elevate the pork out of the fatty drainage. You don't have to do this, but the results will be nicer.
Liquid Smoke: A good-quality liquid smoke will add a nice smokiness, but you can skip it if you want. You can rub the pork roast with a light coat of yellow mustard before adding the dry rub.
🍽️Serving Pulled Pork
We prefer pulled pork sandwiches on a great bun or bread and topped with Memphis BBQ Sauce, but others like to pile on coleslaw or other condiments on their pork sandwich.
You can never go wrong with a nice pile of pulled pork with sauce and sides on your plate. But you can use pulled pork to make great nachos, pork tacos, or quesadillas.
Suggested side dishes
The standards are cold side dishes like coleslaw, potato salad, Caprese Pasta Salad, or Macaroni Salad. Cornbread and cheesy potato casserole, French Fries, or Mac and Cheese are also great sides.
♨️Storing pulled pork butt
Store leftovers in an airtight container and refrigerate for 4 days, but I prefer two days since the texture suffers.
Pulled pork will freeze well for 3 to 4 months. Many will freeze pulled pork in reheatable sealed bags which can be reheated in boiling water.
Reheating pulled pork butt.
Reheat on a sheet pan sprinkled with a bit of water with your hand (don't overdo it). Cover tightly with foil and into the oven at 250°-300° until hot.
The time varies by how you shredded it and the amount on the tray. Usually, I take about 45 minutes or so in the oven. I know that is not very exact, but you get the idea.
You can then turn the oven down (keep it covered) or transfer it to a crock pot on low to keep warm.
Never reheat or store with sauce applied -the acid will destroy the texture of pulled pork.
❓FAQs
No, but it will add some smoky taste.
There are many "bad" versions of liquid smoke on the market. And the chemical-filled versions will ruin your pork.
I stick to Wright's brand only. If not available to you, the ingredient list on the bottle should only have smoke and water—nothing else.
Bone-in pork butt will take a bit longer to cook, but not much. Some will argue a taste difference one way or the other. Nope, no difference to me (or most people) in the taste. So use what you have.
Absolutely. The rest before the shred could be as short as 15 minutes, but longer is better. Shred just before serving. It will stay warm with my method for up to 4 hours, giving you ample time to serve freshly shredded pork.
Special tools are made for shredding, but you don't need them—just a couple of good forks work well.
Any bone will pull out easily and then attack with the forks. There may be some non-eatable parts that should be discarded.
No. Please keep it open to the dry oven environment to develop the fantastic bark of pulled pork.
The moistness of pulled pork butt comes from the melting of connective tissue, and the bark firming up blocks most moisture loss. Smokers and grillers don't need foil, and we don't.
🐖What is pork butt and why use it?
The best cut of meat to use for pulled pork is pork butt which has a large amount of connective tissue that, when melted, makes for the absolute best pull pork that is moist, tender, and flavorful.
Like many cuts of meat, there are several names for the same thing. Pork butt and Boston butt are the same cut. It is behind the neck and is part of a larger (primal) cut called the pork shoulder. The pork shoulder is divided into two smaller cuts, the pork butt (Boston butt) and the picnic shoulder.
The picnic shoulder is a thinner area below the pork butt. The picnic is frequently smoked to make the picnic ham. Large restaurants and BBQ experts will low and slow-cook the whole pork shoulder primal cut for masses of pulled pork.
📖 Recipe
Oven Pulled Pork Butt—Low and Slow
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Video Slideshow
Ingredients
- about 4 pounds Pork Butt - aka Boston Butt
- rub of your choice - good quality
- 2 tablespoons Wright's Liquid Smoke - optional but recommended
Suggested dry rub if you don't have one
- ½ cup dark brown sugar
- 3 tablespoons Diamond Crystal kosher salt - 2 tablespoons if using Morton
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Instructions
- Use a rub of your choice. If using my rub, mix ½ cup dark brown sugar, 2 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.
- Place a 4-pound (give or take a little) bone-in (or boneless) pork butt on a large piece of plastic wrap if wrapping for later. Rub with about 2 tablespoons of liquid smoke (optional).
- Use about one cup of rub and coat the meat on all sides of the pork butt with a heavy coat. If you have time, wrap the meat with plastic wrap and refrigerate for a few hours, but overnight is fine. If you don't have time, apply the rub and pop it in the oven—which I usually do.
- When ready to cook, prepare a large-rimmed baking sheet with aluminum foil and a rack. Give it a heavy spray of PAM.
- Place meat on the rack and place it in a 250 ° oven (not convection). Don't bother to preheat. Fat cap up or down does not matter. You can shorten the time by increasing the oven's temperature to 275°, but I suggest 250°.
- Bake until internal temp of 200°-205°—about 8-9 hours. This will vary with the meat's thickness, bone-in vs. boneless, and the oven. You have some flex time to get your timing right in the next step.
- Remove from the oven directly onto a large sheet of heavy-duty foil. Wrap tight with the foil, then wrap with several towels. Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed. It can stay warm for up to 4 hours if well-wrapped in a cooler. This can help you get your timing right for serving.
- Shred with forks. It will fall apart.
Recipe Notes
Pro Tips:
- Cooking time can vary, but you can use the wrap time at the end to adjust the shredding time by a few hours.
- If you don't have a rack, you can elevate the meat on balls of rolled-up foil. Please do not leave it to cook in the muck.
- The liquid smoke is nice, but some will object, so skip it if you wish. If you use it, quality matters a lot. I use only Wright's™.
- My rub is provided for you, but use the rub of your choice.
- If you use my rub, the salt is calculated on Diamond Crystal Kosher salt. 1 teaspoon table salt = 1 ¼ teaspoon Morton kosher salt = 2 teaspoons Diamond Crystal kosher salt.
- I find my rub still is good with half the salt if that is a concern for you.
- 195° is the absolute minimum internal temperature, but I much prefer 200° to 205° and 210° max.
- Good refrigerated for 4 days, but I prefer 2 days since the texture suffers. It will freeze well for 4 months.
- Bone-in or boneless does not matter. But bone-in may take a bit longer.
- Fat pad up or down does not matter.
- I frequently just wet it with the liquid smoke and apply the rub. And then directly into the oven. It is still great. Or use yellow mustard and then rub.
- DO NOT cover with anything like foil or a lid in the oven.
- Nutrition is hard to calculate. The fat drains, the rub forms bark, and also drains some. So many things are included in the nutrition numbers that may not be there.
Reheating
I like to reheat it on a sheet pan. I sprinkle with a bit of water on my hand (don't overdo it). Cover tightly with foil and into the oven at 250°-300° until hot. The time varies by how you shredded it and the amount on the tray. Usually, I take about 45 minutes or so in the oven. I know that is not very exact, but you get the idea. You can then turn the oven down (keep it covered) or transfer it to a crockpot on low to keep warm if serving. Never reheat or store with sauce applied -the acid will destroy the texture.Your Own Private Notes
To adjust the recipe size:
You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.
Nutrition Estimate
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Editor's note: Originally Published November 2, 2013. Updated with expanded options, refreshed photos, and a table of contents to help navigation.
Jill L. says
Thanks for the info...I have to cook for 100 to serve by 10 am. I will start it the day before but not sure if I should start the roasts about 2 pm and cook over night so I can pull first thing in the morning. Did this about 3years ago but only for 60. My roasts range 2.5 - 7.5# will start the smaller ones later or I can cut the large ones in half. Any thoughts?
DrDan says
It is always better to have consistent size so they all can be treated the same. So for a hundred you will need about 1/4-1/2 pound per person depending on what else is being served. So depending on oven space.... I would rub and refrigerate. Start cooking about 8 pm and check them about 5-6 am. I think that much mass may take up to 12-13 hours (just a guess). If your doing 40-50 pounds , I would try two ovens.
Sue says
Hi Dan,
I want to make pulled pork for Christmas but didn't know how. I came across your website and I started reading and thought, hey, I can do this. My question is....I need to make this the day before. Can I bake it, pull the pork and then reheat it in a crock pot for the next day? I am using your rub and will follow your directions to a tee. Can you give me your thoughts please? Thanks
DrDan says
Shred it the first day. It should reheat in a crock pot on the lowest setting in an hour or two. However I would give it a little moisture. A dash of sauce or apple juice but don't overdo it. If you're keeping it hot for a prolonged time then you might need more.
The most common reheat method is vacuum sealed then into boiling water but probably not practical for you. Also large aluminum disposable pans covered in an oven is commonly done. It may also need a little moisture.
DrDan
Pokervibe says
I am getting ready to make this for the first time. Realize I have a 9 lb pork butt curious if you think I should cut and freeze half or make the whole thing and then freeze? Cooking for 2 here was thinking of making just pork for (like just serving a big piece) and then add BBQ sauce and shred it for the next day. I've never made a pork roast and first got a loin read that wouldn't work.
DrDan says
The amount you cook depends on needs but the cooked meat will freeze well. But if you're cooking for two, half should be fine. I think a 9 pounder might take 12 hours or so. Remember to cook to the final temp and not time.
You're right, loin is a no-no for this. If you want to use loin for shredded pork, I do have an oven and a crock pot recipe for braising it and then shredding.
DrDan
Shawn Crowe says
Oh this worked out so well. I did modify a bit though. I added one Tablespoon of ground Jalapeno pepper to the rub. I found that the top of my broiler pan will rest neatly on a huge cast iron frying pan so thats where the meat sat. I would add a glass of water to the frying pan on occasion so as to keep the humidity level high. An 8 lb roast took 12 hours to fully cook but the last three hours was at reduced heat of 175. It was impossible to lift the roast without it falling apart so i tipped the roaster pan to dump it into a large bowl.
Ted says
Dr. Dan plan on cooking up 10lbs (2x5) for the hunt camp tomorrow. My intent is to use a prepackage mix intended for a crock pot and let it sit overnight. I have used the mix in the past and the flavor was quite nice, however its not as dry as what you have suggested. In either case when I made the pulled pork last year in the oven for the guys (same mix) I cooked it in a roasting pan with the lid on (trying to simulate a very large crock pot). With all this said I have two questions for you.
1) I am assuming if I am using my same mix, I can use your method to cook (to get the crust I like) and get rid of the roasting pans
2) As I said, cooking tomorrow; with the intent of reheating Monday night at the hunt camp. should I freeze or keep refrigerated.
Thanks Ted
DrDan says
Hi Ted
Your plan sounds fine. The two five pounders could even go on the same rack but separate as much as possible.
Storage wise, I think safety wise you are on the "edge" and taste wise it is a bit long. I would freeze.
Hope that helps,
DrDan
Cheryl says
Can i freeze the rest of the pork butt
DrDan says
Absolutely. This freezes great. Put a meals worth in good freezer bags. Usually reheat in the bag in boiling water. A little apple juice is usually recommended if it get a little dry.
DrDan
eric says
hi, came across your recipe tonight. i've been doing a very similar version for a couple of years now and wanted to share a few things i've discovered. the oven temp can vary pretty far and give the same result. i have done them at 225, 250 and 275 and all have been nearly identical in texture and moistness. obviously the lower temp will take longer to cook, i do put it in the oven before bed and it's ready for lunch the next day. or if it's for supper i use the higher temp and put in the oven before work so it's ready to wrap when i get home. also i use foil pans for easy clean-up, no dishes to wash! the weight of the butt can be an issue in foil, so i use a cutting board any time i have to move the pan in or out of the oven. thanks, love your blog!
DrDan says
Thanks for the note and tips. Like all recipes, they are guidelines and not rules. It is hard to get though the flexibility of a technique. You just did...
Again thanks for the great comments
DrDan
Amy Gandy says
Just found your blog while looking for a way to cook a pork put in the oven. I don't grill. Love the easy to follow directions and pictures to follow along. Saw several other recipes I want to try. Will be checking in a lot for dinner ideas. Thanks!
DrDan says
Thanks for the note. I love pulled pork on the grill but this is a great alternative.
DrDan
Lori says
I made this today and the flavors were amazing! My roast was boneless (unfortunately) & on the small side. The only adjustment I would have to make for next time would be to cut the salt by at least 1/2. Thanks for the great recipe though!!
DrDan says
I occasionally think the salt is a little high in this rub. It is a classic 8:3:1:1 recipe that I frequently use. I usually use Morton Kosher and that is less "salt" than Diamond. You will sometimes see Diamond in my pictures but I usually cut it back a little. I have a salt discussion under FAQ's. But salt is always "to taste" anyways...
Thanks for the note
DrDan
joanna says
i agree about making pork like this!! this is how i do it too. always 250 F for 8-10 hours. 10 hours seems to be the perfect time. i have a special rub i use and it's like heaven.
DrDan says
It is just darn easy... But once you have your grill method down, it also is easy. I did a 4 pound one on the gas grill last weekend. I have natural gas so no tank worries so maybe easier for me then others.
Thanks for the note
DrDan
Lea says
Last year I discovered your 30min Boneless bbq ribs. That recipe instantly became a family favorite. Last week I found this recipe and started it early this morning. FANTASTIC! thank you so much for wonderful instructions and delicious recipes. I'll have to explore this blog further.
DrDan says
Thanks for the note. Check 101's Favorites for my personal pick
DrDan
Linda says
I'm making this as we speak. I cut an 8 pounder in 1/2 to decrease cook time. I would like to do this in the crock pot. Any thoughts Dr. Dan? I do have a cooking pan, but no rack. Could I do crock pot or would pan with no rack be better in 250 oven? If crock pot, do I cook on high or low? I want to make sure it's done enough to start resting at 5:00pm tomorrow.
I'm excited. I have fingerling roasted potatoes, coleslaw, carrots, and hawaiian buns. Yum.
Thank you,
Linda
DrDan says
I love the "bark" so I would not do the crock pot. Just on a pan in the oven should be fine. I would start early so you have an hour or two of flex time. It can rest longer if you need to. Getting to the final temp takes a surprisingly long time. Back to the crock pot for a minute. They vary a lot but I usually think of low as 180-190 and high as about 210-220 (this off a little I'm sure) That is going to take a LONG TIME to get to the correct temp. I see recipes but they seem to be stopping the cooking way early (temp wise) for pulled pork.
Hope it works well for you
Regards
DrDan
Heidi Menocal says
Thank you for recipe that does not need a slow cooker or a smoker. This I can do!
Sandi Lugo says
I added Celery Salt and Cayenne Pepper to my rub. I also turned mine every 3 hours so all sides were dark bark and delicious! My 8 lbs roast was in 9 hours and it was perfect!
Dan Mikesell says
Good additions to the spices. I like the celery salt and the cayenne is always good for me but some people may not want it. I'm surprised the 8 pounder only took 9 hours but it just goes to show you need to check occasionally.
Thanks for the comment
Chris says
I quit worrying about fat cap up or down a year or two ago. I noticed that every time I shredded a pork butt, the first thing you removed was what was left of the fat cap. That entire section would not have any bark. I talked to a bunch of pitmasters and many of them just trim off the fat cap altogether since 1) there is enough intramuscular fat, it doesn't need the cap and 2) now that area will get to keep the bark that develops and bark is my favorite part. Works for me, even if both the fat cap up and fat cap down people say I'm wrong ;)
EL says
I was just wondering why you cooked with the fat cap down. I always thought the fat cap was placed on top so that the fat and juices could permeate the roast better and also for protection during the roasting process. I'm not a great cook, so no judgment here...just wondering and always wanting to learn. Thanks for your blog. Just found it and love it already.
Dan Mikesell says
There appears to be a great divide between fat up and fat down people. I went with down since I love the pieces with the rub charred some and I feel I get more of that with fat down. Notice I said "I chose". I'm sure experts out there will have strong opinions both ways but either would be alright.
Steve says
Hi, one thing I have learned since moving to Alabama where outdoor cooking rules is that when cooking Boston butt is to always put the fat cap down. Because if you burn it nobody is going to care because it will be cut off before shredding the meat up for sandwiches. This advise came from a multi blue ribbon BBQ and smoker champion from Big Bob Gibson's BBQ restraunt here in my area.
DrDan says
Hi Steve,
If I lived close to Bob Gibson's I would stop cooking and move in.
I think I noted that my competition guys say it doesn't matter and a few remove it. I tend to remove some or most of it if it is large. But I always like down. Mainly so I get more great bark on the top. Hopefully I don't burn the bottom but it is a good reason depending on the setup.
Thanks for the note and the thoughts of Gibsons
Dan
Pam says
This is the first recipe for oven pulled pork that I've liked!!! Bookmarked to try! I agree with the longer cooking time-it's better when it falls off the bone, easy to shred with a fork. Thanks for the recipe!