I am not lying to you when I say that following this recipe will give you the most perfect and succulent pulled pork you could ever get from your oven. I am so so pleased with it. :D It's literally years in the making!

I've tried so many pulled pork recipes over the years, always trying to take shortcuts and have pulled pork quicker and easier. I've done crockpot pulled pork, pressure cooker pulled pork, wrapped it in aluminum foil and roasted it at high temps, tried braising it and then roasting, etc. 

It was pretty silly, now that I think about it. Good pulled pork requires serious patience and willpower. :D

Keep reading and I will share alllllll the secrets and you'll be eating the most amazing pulled pork very soon.

P.S. Want a sauce or rub for your pulled pork? I've got them:

Step 1: what you'll need:

  • pork butt or shoulder - at least 3-4 pounds. See below for more info!
  • 1-2 cups of dry rub - here's my recipe - I really, really recommend it.
  • a baking rack
  • a baking sheet
  • a probe thermometer 
Look for fat on/bone in pork butts if possible - they've been processed the least! 

You will want both a baking rack and a baking sheet - if the pork butt sits in a puddle of rendered fat, it will never crisp up on all sides.

The probe thermometer is the most important part - you need to cook the pork shoulder until it reaches 190 F, and you need to do it without opening the oven constantly. :D

Check out this page for a more in depth guide to picking out/prepping your pork butt.


Thank you so much. I live in an apartment with no ability to have a bbq or smoker and thought I was just SOL for this kind of food. I used a roughly 6 lb picnic roast and your rub and directions exactly (though 45 min at 400) and it is the best pork I have ever had. My 2 cents is to anyone in an apartment to skip the liquid smoke in pan as it created such a strong smell, not really in a good way, I was worried neighbors might be annoyed and I cant say I get the flavor in there anyway. Also made the mustard sauce which was easy and kick pork butt.
<p>I make pulled pork a lot and have my recipe down, but I may just try this after reading the comments. One thing I would add is that the easiest way to pull your pork is yank the bone out and toss it in your stand mixer with the normal paddle attachment on it. Turn it on low and 20-30 seconds later you will have your entire Boston Butt pulled to perfection without any effort.</p>
<p>That is awesome to know, as I've wondered about that, but I've been too afraid to try it (I was afraid it would over shred some of it before I could stop it). I knew you could do chicken in a stand mixer, but wondered about other meats, so thank you! :)</p>
<p>MY LORD THIS IS AMAZING. I used the dry rub recipe and followed these instructions precisely. I used the exact measurement of every ingredient in the rub. My results were the best pork I've ever had. Including from restaurants. WOW!</p><p>One thing that I'll add; the baking pan/tray that you use under the rack will from then on be designated as a meat pan if you don't cover it with aluminum foil. Lots of hot water, soaking, Dawn, more hot water, more soaking, more Dawn sponge scrubbing, then SOS pad scrubbing still wouldn't completely clean the pan. If you are not also your home's cookie baker, and you use one of her good cookie pans, be ready for some serious stink eye.</p>
<p>If you can find it, try Dawn Power Dissolver in a spray bottle. (NOT the foam.) When my local store stopped carrying it I found it at an ACE hardware and bought a case of it. Best thing for that black backed on grease. I've removed grease from second hand muffin tins with this and a toothbrush and they look like new. </p><p>But I would still line the pans with aluminum foil if you can get some wide enough, just to make clean up easier. </p><p>DON'T USE SOS PADS. (Not unless they are the soft no scratch ones.) They'll scratch the pan and then each time it's used there will be baked on oil or grease. </p>
<p>Have you tried parchment paper in the bottom of the pan and hold it down using the rack the meat goes on? It helps save all the great tasting bits of fond.</p>
<p>Dawn Power Dissolver has apparently been discontinued by P&amp;G but available on line from EBAY but will cost you about $25/bottle. Try GoJo Orange Hand cleaner. The pumice abrasive wears out quickly but it is miraculous for cleaning ovens.</p>
<p>My daughter and I made. Followed the recipe to the T. We made the rub and the suaces. Absolutely delicious</p>
Oh, Miss Jessy, brave soul, what hath you wrought? Posting Pork BBQ recipes opens so many cans of worms, one could call it vermiculture. <br><br>I am impressed by how civil the Instructables community has remain over this topic. It's one that divides North Carolina more than UNC vs Duke! (Go Heels)
<p>Cleaning up really baked on Roasting tins is easy. Just place outside under a damp bush for a couple of days. The garden slugs will clean all the stubborn residue off for you. The tin will be as clean as new, but make sure that it is washed in very hot soapy water before you use it next. </p>
<p>#1. Gross...just...gross!</p><p>#2. Nothing &quot;damp&quot; here in the desert.</p><p>#3. Line the pan with foil prior to using it. If you didn't do that, put the pan (and grill racks or oven racks, if needed) into an appropriately sized garbage bag, add 1/4 - 1 cup ammonia, tie it up tightly and leave it in the sun for a few hours. It'll practically wipe itself clean or at least be scrubbable. </p>
Ammonia...raw ammonia in a garbage bag to clean dirty utensils. Have you given thought to a non stick spray. I suggest that before poisoning the family at the the next Sunday Roast<br> Why not mapped the process and add some bleach as well?<br>How do they live so long with ideas like that?<br>
Jeffc156 is so o telligent that his passive sgressive response was as far away from humourous as geometry will allow.
<p>LOL! Like your style! (maybe it's a 'guy' thing). To paraphrase Josey Wales:</p><p>&quot;Slugs gotta eat, same as the buzzards.&quot; LOL!</p>
<p>best pulled pork (shredded wise and easy to make wise) is to cut up your pork butt and throw it in a pressure cooker with a can of chicken broth and some herbs and spices for about 45 min. season to taste then add your favorite BBQ sauce. same for shredded beef...and yes i use chicken broth in shredded beef, it gives it a rich flavor.</p>
So...you are so insecure that you post a recipe of your own? Start your own blog. No one wants yours. Geez the English did not used to be so self centred ,stupid and rude. Buh bye now. Off you go.
<p>I do it that way in the pressure cooker too! But you can never get close to the right taste that way, so I always end up doing this a couple times a year haha </p>
<p>i Just finished most of this recipe ....im in the last leg of the stretch before letting it rest and u were not kidding when u said the waiting would KILL me ...it has lol temp has been stuck at 170 forever but im so guilty of opening the oven too so im to blame for that lol next is the resting but I snuck a sample off the edge and OMG cant wait</p>
<p>When you're cooking in the oven, it's not as big of an issue, but here's the science behind &quot;the stall&quot;. </p><p>http://www.genuineideas.com/ArticlesIndex/stallbbq.html</p>
<p>Awesome article, thanks!</p>
@jessyratfink In step 4 you give 6 lbs as the weight for changing the length of the first baking temp. Does that refer to the trimmed or the untrimmed weight of the roast?
<p>The trimmed weight!</p>
<p>you've Nailed an oven baked Pulled Pork!! Well Done young lady!</p><p>Best regards MakoMyDay Marina n Cafe Grill (Smokehouse) </p>
<p>Straight from the smoker - but before resting in a cooler wrapped in towels for an hour.....</p>
<p>No, I have the best way! (Just kidding). </p><p>I pressure cook my roast. Shortens the cooking time by about half or more. It makes a tender roast and locks in the flavor. We don't use rubs or herbs of any kind. We love the flavor of the pork. We make carnitas tacos. Pork in a corn tortilla topped with pico de gallo. If you like crispy pork, just throw some in a dry frying pan and roast it until it becomes crisp. YUM. Or, stick it under the broiler for same.</p>
<p>Very good Instructable! You gave complete and clear instructions with all the necessary details for getting good results.</p><p>I cook a boston butt about once a month or more following your protocol up to the point of cooking. Instead of an oven, I do mine on my Weber kettle gill with charcoal and hickory wood chunks to give it a smokey flavor - which I prefer for pulled pork.</p><p>I place charcoal in a circle around the perimeter of my grill on the charcoal grate leaving a gap of about 6 inches. The bottom layer is ~4 briquettes wide with the next layer 3, the next 2, and 1 on top. I place the hickory lumps - depending on size - about 6 inches apart. I light about a dozen coals in my charcoal chimney and get them glowing red hot with the white outer ash shell. I then pour these hot coals on one end of the ring of briquettes, place the top cover on the grill and let it heat up to about 300&deg; F. </p><p>I place the meat - sometimes 2 cuts at once - on the grill and replace the cover. I monitor temps in the grill with the thermometer built into the handle. It will drop fairly quickly as the meat cools the fire and begins to absorb the heat. I adjust the vents shooting to achieve a temperature of 250&deg; F throughout the process. It will vary up and down; so it's important to check every quarter hour or so at the beginning and at least hourly after you reach target temperature at the start. </p><p>Usually, I don't even bother to check temperature for 8 or 9 hours. Then I use a good quick reading probe thermometer (Thermopop from Thermoworks) to get a read on the internal temperature. Sometimes I experience the classic stall when internal temps won't rise much or at all for a prolonged period, but when it gets to 195&deg; on the probe, I pull it; wrap it in foil; wrap it in heavy towels; and place it in a cooler. I don't like to pull it when its too hot; so I will sometimes let it sit for hours before pulling. I bag and vacuum seal 1lb. bags for the freezer. This process usually yields a little over half the uncooked weight in finished, bagged pork.</p>
Currently in process of making this!! After the hour at 400 degrees, what is the average that should bring your meat temp to? The temp is rising pretty fast and it wasnt lining up with the 5 hours window i was expecting.
<p>This was seriously the best pulled pork we've ever tasted...I had an 8 lb shoulder, and I prayed and prayed this would turn out because I used it to feed a party of people. Folks were lining up and refusing to use rolls or sauce because the pork alone was so good. Genius recipe. Many thanks!!</p>
<p>It turned out really nice. The only change I made was to add 1/4 tsp. of ground all-spice. Everybody loved it with your South Carolina style mustard sauce. By the way, if you make this often, it's worth the investment to get some meat shredders. I had this thing torn down in less than 5 minutes. Thanks again!</p>
My wife and I are eating this now, and even though it took way longer than I expected (it's nearly 9 pm), this is hands down the best pork I have ever had. Coupled with some potato buns, and jessy's mustard sauce, it's almost criminal how good it all tastes. Thank you!
I've done a few oven Boston butts for pulled pork and this was very juicy and tasty, yielded about 7lbs (9 pre-prep) with very little fat in the meat (first time I removed the fat cap and cooked cap side up). The elevated cooking left a wonderful crust all around. Family loved it, so I'll do it again, I do want to try smoked.<br>
<p>Made the dry rub from the recipe here. Followed prep &amp; cooking directions for this 9.75 lb pork shoulder exactly. (well, I did sub out Sam Adams Summer Ale for the water suggested at the bottom of the roaster pan). Turned out superb. Superb. Insignificant shrinkage, and a tender and truly tasty pulled pork dinner; as well as a few more! Thanks for posting this recipe, Jessy.</p>
<p>Yay! That looks so good. I'm happy you enjoyed it :D</p>
Thank you, Jessy. This was fun! Your key comment: don't open the oven even once...I didn't. So when it hit the 10 hour mark and I pulled it out, my wife and I were a-mazed at the finished product.
<p>This came out good, but I plan on doing it again within the next month because I missed a few steps and timing was off. First, I figured ~10 hours no matter what (totally missed the part where you said ~1 hr/lb.) So I put the butt in the oven and left the house for about 7 hours. Came back and the thermometer read 203 so I took it out. Then I forgot the whole rest while covered with foil thing. So it's quite tasty but a bit dry and the bark is rubbery in some spots. I will definitely do this again and this time I'll do it on a day when I'll be home all day. Great recipe!</p>
Thanks for posting this! I've been doing pulled pork in the crock pot for years and wanted to give something different a shot. I ended up roasting it last night in my Nesco (otherwise known as a tabletop roasting oven). Overnight for ten hours, I woke up to a warm and delicious smelling house. I decided to do mine overnight because I wasn't sure how well it would work in the roaster. After following all of your directions to a 't' it fell right off the bone and shredded beautifully. I even used your rub and the flavor is amazing! Anyhow, my new challenge is to not eat it all before my guests arrive! Thanks again!!
it looks soo delicious *_* i can almost smell it through the screen. great recipe!
Very nicely written and thorough. I've been cooking pulled pork and BBQ for many years (I'm from the South) and you've got it down nicely. Those images are amazing! Now I feel compelled to go cook some.
So after 6.5 hours, the temp was only 170° on a 3lb Boston butt. Did I go wrong somewhere? was it to be covered while cooking? I followed all the instructions to the letter.
Forgive my ignorance, but do you cover it with foil while cooking?
Thanks, just used the cooking instructions for this today. There would be pictures but it didn't last long enough. I used a different rub that I always have ready to go when the summer gets here. This is a perfect set of instructions for those that can't manage a constant temperature in a smoker or when it is too cold or nasty to cook outside. Thank you!
I have been searching and trying different recipes and was about to give up! I will give this delish looking recipe a try in the am. It's so hot here in lalaland I could probably do it on my driveway. Lol! Thank you for yet another awesome instructable!
i made this in smoker sunday, turned out great. i really like idea of putting in oven at 400 for an hour,, gave me time to heat up smoker and get smoke going. thanks ps 18 other people also loved it.
Looks incredible!
Looks delish! You make it look pretty easy. I live in a country where I never see premade rub ingreidents, so what's in them? Looks like a good layer that gets rubbed in.
Wow. beauty, brains, and now you cook fantastic! Will you marry me???
Thanks. I bought my husband a new smoker for his birthday which he loves and uses frequently. Maybe I can get him to try this recipe. It looks wonderful.

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Bio: part of the Instructables Design Studio by day, stitch witch by night. follow me on instagram @makingjiggy to see what i'm working on! ^_^
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