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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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.
Cindy Christian says
I made this today, and it is by far the best Pulled Pork I have ever made and tasted... mine was just under 4lbs. It cooked for about 9 hours, then i took it out double wrapped in foil then a heavy kitchen towel, I didnt have an ice chest to use so I placed the wrapped meat inside my unplugged crock pot... I let it rest for about 4 hours opened it up, it was still warm and OMG.. fell apart...it was like shredding thru soft butter! And the taste of the rub on the outside of the roast...😋...fabulous!!!! 5++++++ stars from me!!!( just dont know where to put my 5 star review!) I will be following you for more yummy recipes!! Thank you for sharing!
DrDan says
Hi Cindy,
Welcome to the blog.
This is a recipe I do all the time. We just finished leftovers today. It is just so easy and makes the house smell great.
The rating is by clicking on the stars in the recipe card area.
Thanks for the note.
Da
Mitch says
I followed your recipe and directions, but omitted the liquid smoke planning to give it real smoke to finish. After 8 hours in the oven, I moved it out to my electric grill, which I use as a smoker. I don't have a pan and rack that fit in the grill, so I used foil and raised the butt on the foil balls I saw in your crockpot recipe to keep it from burning and sticking. I used a combination of hickory and apple, and fussed with the lid and heat for 3 hours to keep the temperature between 250-350.
After 11 hours total cooking (5 lb. butt to 205 degrees), plus an hour to rest wrapped in a towel, it shredded very nicely. I tossed in a homemade sauce, and it was better than anything from a store or even most restaurants.
DrDan says
Hi Mitch,
Welcome to the blog.
We do love this recipe and I like your touches. Great idea to add some real smoke. I might toss my next one on the grill with some chips to add some real smoke. But the liquid smoke does do very nicely.
Thanks for the note and Happy New Years.
Dan
Sue says
Wonderful. A good bad weather / winter option that is pretty close to outdoor smoking. Your recipe is a keeper! Am interested in the indoor smoking pans as well that a few people have mentioned.
DrDan says
Hi Sue,
Welcome to the blog.
This is now my most common pork butt recipe. I have never tried the indoor smoking pans and suspect I wouldn't live through it when my wife found out.
Thanks for the note.
Dan
Katie says
Hoping you see this as I have to make this tomorrow :)
I have a 15# butt and it is all one piece. Any estimation on how long that will take in the oven?
Also, at the end when you wrap it in foil and a towel does it soften any of the bark that has formed?
DrDan says
Hi Katie,
Welcome to the blog.
I have never done a 15# one. So here are my thoughts but not based on experience.
Cooking in one piece will take 15 hours minimum and perhaps into the 20-24 hour range. I suggest more research but most smokers run their temps at 225 to 250 and they say about 1 1/4 hour per pound. I have seen as much as 2 hours per pound and as little as 1 hour per pound.
Option #2. Cut in half and cook on the same tray separated by as much space as possible. This would be more in the 10-12 hour range and I doubt it would be over 15 hours.
The wrap has minimal effect on the bark. At least 20-30 minutes is needed for the meat fibers to absorb fluid and the melted connective tissue. It does serve a secondary use. It will help timing. Even smaller pork butts will stay warm for 2-3 hours if wrapped well. I feel it is always to shred just before serving. But it must be shredded before it gets cold. A bigger mass of meat should stay warmer longer.
So that is my best answer for what is is worth. Read through the comments and others have some information. Check a few other sites.
Please report back here what worked for you to help others.
Dan
Kollin Lippert says
Can I put it in the refrigerator after I pull it out of the oven and let it sit overnight? Does it have to be shredded first?
DrDan says
Hi Kollin,
Welcome to the blog.
I delayed shredding once when called away and totally regretted it. The melted connective tissue and fats firm up and it doesn't "pull" well. So cook, wrap and let set for 20-30 minutes, shred and then store.
Dan
David says
Pork butts taste no different cooked at 250, 300, or 350 when they are cooked to 200+ degrees. I smoke them at all different temperatures and it makes little to no difference. Time is the only thing that changes.
Terry says
I was in charge of a BBQ dinner for 90. I have made pulled pork before but not for this many. I followed your recipe ( cut salt in half) and directions. I learned that the 200 degree temp of the meat was spot on. You must have patience because it’s easy to take it out earlier. But, don’t!
I made 4 pork butts(7-9 lbs each) in the oven, 2 in the crock pot. All were delicious! I used the liquid from the crock( minus the fat) to moisten the shredded pork because I made it a day ahead of time and reheated. Thanks for your advice!
DrDan says
Hi Terry,
Welcome to the blog.
It is amazing how much pulled pork you can make without much work.
Glad the recipes worked so well for you. Did you see the chicken for a hundred?
And did you notice this is "cooking for two" but we do have parties.
Dan
Sue says
How did u get rid of fat in liquid?
DrDan says
Hi Sue,
Welcome to the blog.
I always cook this on a rack with the tray covered with foil. I just toss on a couple of paper towels and then wrap up the foil and dispose of it.
Dan
Kelsie says
Hi Dan,
We've made this recipe several times now and love it! We're having family over this weekend and my mom offered to supply a pork loin. Could I swap the pork butt in this recipe for the loin?
Thanks,
Kelsie
DrDan says
Hi Kelsie,
Welcome to the blog.
No, it would be a disaster with pork loin.
I have two shredded pork ("pulled pork") from loin recipes.
Crock Pot: https://www.101cookingfortwo.com/crock-pot-pulled-pork-loin/
Oven: https://www.101cookingfortwo.com/bbq-shredded-pork-loin-in-oven/
Dan
Lisa says
This recipe was so helpful and spot on! Everything from cook times to the rub. I found it while trying to find a decent recipe for cooking my pork roast in the oven, but ended up using the crock pot. I was really sceptical, but with the help of this recipe it turned out great. It will be my go-to.
Jeri says
Hello! Just found your recipe. We are doing 4 butts for our road party. Can these be done in one of our church’s electric roasters? That’s was my plan but after reading comments I think I need your opinion!!
DrDan says
Hi Jeri,
Welcome to the blog.
Roaster will cook simular to this but I would elevate them. See my crockpot recipe https://www.101cookingfortwo.com/crock-pot-pulled-pork-butt-right-way/
My roaster has a rack in the bottom so it would work fine.
Dan
PS You will be cooking a lot of mass. Give yourself extra time and then if they are done early, wrap tight in heavy foil then a couple of towels and put them all in a cooler. Should be warm for at least 2-3 hours.
Diana says
I just put my roast in the oven a half hour ago. The only thing I did different was to inject an apple cider/cider vinegar and a couple tablespoons of your rub mixture.
I have one question and am hoping you see this so I can get an answer. No where does it say to add water to the bottom of the roasting pan. Do I add water or not.
DrDan says
Hi Diana,
Injection is a great idea if you have the tools. Most people can't do it and I don't want them skipping this recipe since it is great without it.
The water question... I don't. I tried it a few times and saw no difference. Just an un-necessary step to me.
Enjoy the pork and thanks for the note.
Dan
Beverly Barndt says
DrDan,
Woo Hoo, I am glad I found you. The pork was pulled perfect tonight (wink wink)! I want to thank you for your time, and your talent. The cooking, website and the recipe helper. I LOVE IT ALL! you are a ROCKSTAR! Beverly
Brandy Hurst says
Hi, was wondering if you have any suggestions on making 35#... should i use a higher temp like 275? any tips to make this much easier to cook? thanks for any suggestions
DrDan says
A couple of questions first. I'm assuming you have the pork already. How big of pieces and number. How many ovens? Convection?
Dan
Annemarie says
I want to confirm that you do not cover the meat with foil or lid. Can't wait to try this!
DrDan says
Hi Annemarie,
It is open to the oven. No foil or lid. Think of it as simulating a grill cooking this.
Dan
AG says
Came here from Google. I've been making oven pulled pork for years (the shame, I know!) as an apartment-dweller and haven't quite perfected my own recipe and method so I'm always looking for inspiration on cooking blogs. One thing I've never done is rest the meat using your method -- I am a terribly impatient person but I think it will be worth it! And so, I threw in my first butt in a long time into the oven around 10am this morning. I've sometimes done it even lower than 250 but this cut was particularly thick so I think 250 is the sweet spot. I forgot to add the liquid smoke this time but did a generous rub overnight with paprika, cayenne, lots of garlic powder, and fresh dark brown sugar (in my experience the old brown sugar at the back of your cabinet just doesn't do for a proper rub) -- combined with your resting method I think I'm in for a treat!
This is the first time making pulled pork in a gas oven (my last apartment was electric) so will be interesting to see what difference if any I get in cooking time/taste.
My way is to finish with the plainest white hamburger buns one can find, sauce of your choice (I'm a Midwesterner living in Virginia so I prefer a traditional sweet sauce), jalapeno slaw, and pickles. Can't wait! Thanks for the recipe!
Stephanie says
Thank you so much! This recipe was amazing! I absolutely cannot believe that I made pulled pork this tasty! I used Penzey's Galena Street Rib and Chicken Rub and liquid smoke. So amazing!