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
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Oven Pulled Pork Butt—Low and Slow
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.
Beth says
Hey Dr Dan, I'm going to oven bake a 9 pound bone in Boston Butt. Planning to bake (per your instructions) 14-16 or even more hours at 250 to get to around 205 degrees. I want it to pull very nicely! I then have to travel with it & reheat to serve in a couple days.
So, my question is: after I finish baking it, do I wrap the whole unpulled butt, ice it down quickly & refrigerate, then reheat & pull on the day I serve it? OR Do I pull it right after taking it out of the oven and just reheat the pulled pork on the day I serve it? I sure don't want to dry it out. How long should I plan to reheat after pulling out of the fridge on the day I serve it? I have really enjoyed reading your recipe (so wonderfully detailed) and especially all the comments - I have read them all. Saw one that regarded reheating I think after it was pulled. Just want your thoughts on this.
Thanks!
Beth
Dan Mikesell AKA DrDan says
Hi Beth,
Welcome to the blog.
First, your time estimate for 9 pounds is about right I think but have not done one that big this way. At about 10 hours into it, I would check the temp and make sure it is reasonable. I like 200-205 in the thickest part.
About the cook now, eat in a few days thing. This comes up a lot for us also. I try to have always shred and serve if possible. I frequently will put it in at midnight for mid-day the next day. Remember, you have a few hours (up to 3-4 if correctly wrapped) of rest time and you can also cook at 225 or 275 degrees instead of 250. So a lot of built-in "fudge" time. So if visiting family, I would take it raw and a bag of rub. I would "borrow" the oven for overnight and then wrap the devil out of it in the morning when done. That would be the best result.
But if that is not possible then I have the following suggestions. So, cook fully and let it rest for per the instructions. Then shred the day of cooking. You can not get good results by waiting to shred. I just won't shred right. And you can't reheat it well.
It is technically good for 3-4 days after cooking but really best the first two days. So, if I aiming for 3-4 days out, I cook, rest, shred and then freeze it. To thaw, I move it from the freezer to refrigerator for a day or so.
I like to reheat on a sheet pan, I sprinkle with a little 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. You can then turn the oven down (keep it covered) or transfer to a crock pot on low to keep warm. (usually 45 minutes or so in the oven for me). I know that is not very exact but you get the idea.
Never reheat with sauce applied, the acid will destroy the texture.
I hope that helps.
Dan
Rick&Sherry says
This recipe is Butt Roast perfection! We now make a big bowl of rub (enough for 6 roasts) to put in freezer. Iv never cooked roast without foil until now. Thank you for all the time you spend searching the internet & comparing the recipes & ingredients to come out with the perfect End Recipe. Love coming here, I just wish I could Post a pic of my Roasts/Turkey etc. Happy Holidays,
Charlene a kirkland says
Cooking a few weeks before needed. Should I wait to shread or do it same day cooked?
nancy says
how long for an oven cooked 13lb bone in pork? can I use 3 packets of slow cooker seasoning mix, as a rub, it calls for ketchup, brown sugar an vinegar to be added with the powder to a slow cooker, but meat doesn't fit....please help, I am cooking this for 25 people
Nancy
Dan Mikesell AKA DrDan says
Hu Nancy,
Welcome to the blog.
I have never done that size. I will tell you that the smokers usually run 225 to 250 degrees and they calculate 1.5 to 2 hours per pound. I don't see why it would be very different. So by that math, you are looking at 20 to 26 hours. I always seem to take a bit longer than 2 hours per pound.
But again, I have never done this size. If you bump it up to 275 degrees, it will be a bit faster. If you cut it in half and cook as two 6.5 pound butts it will be more in the 10 to 13-hour range. BUT ALWAYS REMEMBER YOU ARE COOKING TO A FINAL INTERNAL TEMP NEVER BY TIME. You get some flex time with the wrapping at the end.
I have a hard time getting excited about your slow cooker package rub but use it if you want. I would make up a batch of mine, cheap and good.
Lastly 13 pounds bone-in will probably feed the 25 people but not much leftovers.
Good luck with it.
Dan
A
John says
OMG, This is the best meat of any kind I ever ate. 4lb partially frozen, cooked exactly as written. Started at 11:30 pm until 11:00 am, 200% temp, was perfect. Glad I found your recipe. Thank You Dan.
Billy says
Hi. I cooked a 6.5 pound butt for about 12 hours. I am so happy the way it turned out. Simple, easy , delicious!! Thanks for sharing this recipe. I will be doing it again real soon.
jeff says
up until today, I have never left a comment about a recipe I found on line, this one absolutely deserves one! I did not stray from the instructions at all except in two areas, I adjusted the rub to fit the portion of Boston butt I had, and cooked it fat side up, besides that followed the directions to a T, when I first tempted it , it was 3 degrees shy of your recommendation of 200, usually I would have said oh thats good enough, but not this time, back in the oven it went. This recipe is a winner, thanks so much, it is going to become part of my repertoire
Colette says
Excellent and easy. I am cooking my third one today.
Dan Mikesell AKA DrDan says
Hi Colette,
Welcome to the blog.
This is one of my personal favorites. Almost no work, great taste and lots of leftovers. What could be better.
Thanks for the note.
Dan
Mollie Little says
It's 9 pm and my pork is almost up to temp. How long can I leave it wrapped before I have to shred it? I really don't want to wake up at 2 am! Is is safe to leave wrapped and warm overnight? Would it stay warm that long? (I've read the warnings to shred it before it gets too cold.) Should I wrap it for 30 minutes and just shred it tonight?
Dan Mikesell AKA DrDan says
Hi Mollie,
Welcome to the blog.
I actually did this recipe today. 3.5 pounds and it took about 9 hours to get to 205 that I really like. I wrapped for 30 minutes then shredded.
It is much easier to shred a hot pork butt than cold. So I would get it to the temp you are going for then wrap for 20-30 minutes then shred.
Dan
Charlene says
How long should I cook a 8.75lb Boston butt
shoulder and on what temperature? Brine or not to brine and how long?
Dan Mikesell AKA DrDan says
Hi Charlene,
Welcome to the blog.
Let's deal with the easy question first, brining pork butt. I don't and only a few do. Some will inject with things like apple juice but I just want pork taste so that is a no for me. Competition smokers do inject their own "secret" mixes.
Time for almost 9 pound butt. The straight up answer is probably 12-14 hours plus or minus 2 hours. The main issue is the shape. A large square of meat will take longer for the center to get to the right temperature due to the distance from that center to the outside of the meat. A longer thinner 9 pounder with less distance to the outside will take less time. Bone-in will take a bit longer.
Remember, we are cooking to a final internal temperature not by time. I like 200 to 205 in the thickest part. The absolute minimum is 190 but I don't recommend it. You do have some "flex time" at the end with wrapping. I can get up to 4 hours with a good wrap and lots os towels.
I probably would cut it in half and cook the two pieces at the some time on the same pan with as much separation as possible. I get a more predictable cooking time and more area for my rub.
Hope that helps some.
Dan
Leah says
I have 2.5 pounds how long should I leave it on since I’d have to cut the time
Dan Mikesell AKA DrDan says
Hi Leah,
Welcome to the blog.
I dld 3 pounders frequently and usually it is about 8 hours. The cooking time is more related to thickness than weight. So each piece of butt is different. Cook to a final internal temperature.
Enjoy your pulled pork.
Dan
Judy Uhl says
Hi Dr Dan, I've never made pulled pork and the recipe sounds delicious. When it's all cooked and rested is that when you add the bbq sauce? How much?
Dan Mikesell AKA DrDan says
Hi Judy,
Generally, just shred and serve or refrigerate. Add the sauce at serving. I know you see it done at the shredding but I suggest waiting. People can then add the amount and the sauce they like.
But really, the texture of the meat will change after it has sauce for a while. The tomato and vinegar will break down some the texture.
So you will enjoy it more if you add the sauce you want just before serving,
Dan
Tammy says
I would like to leave out the sugar. Suggestions for a substitute like Erythritol? Any other modifications? Sounds great, can't wait to try it!
Dan Mikesell AKA DrDan says
Hi Tammy,
Welcome to the blog.
I have cooked other things with sugar alcohols like Erythritol and can always tell the difference. A bit of chemical/alcohol taste. I'm not a fan of cooking with them.
I see three choices (none with erythritol)
1. My rub is just a suggestion. Look for a non-sugar rub.- probably the best idea.
2. Cut down the sugar - Should be fine.
3. Eliminate the sugar - probably ok.
The rub adds "bark" and does not flavor most of the pulled pork. The sugar alcohols will not do that anyway.
Hope that helps.
Dan
Kim Holland says
I forgot the brown sugar. Am i doomed???
Dan Mikesell AKA DrDan says
Hi Kim,
Welcome to the blog.
I do prefer the brown sugar but it will be fine. Some regional variations of rubs don't use sugar. But without the sugar, the salt will dominate and may be a bit heavy. But what you have will probably taste great. If a bit salty, it will just be the "bark" area.
Enjoy your pork.
Dan
Mike says
Greetings DrDan. Thanks for taking the time to do this blog. Good stuff.
Anyways, I need to make this for 175-200 people...yikes. Do you see much quality difference if done in batches leading up to the event and then refrigerating? I am thinking get half done the day before the event and the other half done the day of the event. Or can I go even longer??
Regarding the butts, most I am finding are boneless in the 7-8# class. Should I plan for 16 hours @ 250 to get them to 200?
Thanks for your help and any other suggestions you may have.
Mike
Dan Mikesell AKA DrDan says
Hi Mike,
Welcome to the blog.
I have never done a group that big for pulled pork. I have done chicken for a hundred.
So some suggestions. You want a good half pound plus per person for this so about 100 pounds.
How you do this has a lot to do with the amount of oven space you have. I think most people would cook then shred the pork and uses large disposable pans. Then seal with foil and some extra moisture like a bit of apple juice. Then reheat in a 250 degree oven. It will take a few hours.I would think you would be good about 2 days ahead.
Do a mini-trial run and do some Googling to check what other suggest.
I have seen suggestions of just not shredding but reheating in the whole cooked butt in a 250 degree oven and then shredding. The idea here is less moisture loss.
Hope that helps.
Dan
Barbara Skinner says
I can see I'll have to start cooking VERY early in the morning, but I agree with the low and slow method. Thanks!
Dan Mikesell AKA DrDan says
Hi Barbara,
Welcome to the blog.
It is an all day cooking. Hope you enjoy it.
Dan