Pulled pork recipe

Picture of pulled pork recipe
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:
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Step 1: What you'll need:

Picture of 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.
mystico6 months ago

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!

jef400dread7 months ago

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!

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.

MelRav1 year ago
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!
M.Hawse1 year ago
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?
Al Brown1 year ago
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!
Lkymama1 year ago
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!
jmerp1 year ago
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.
HollyMann1 year ago
Looks incredible!
linny1 year ago
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.
cw871 year ago
Wow. beauty, brains, and now you cook fantastic! Will you marry me???
2dogma1 year ago
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.
2dogma1 year ago
You mentioned using a smoker. What changes would you make to smoke the pulled pork rather than do it in an oven?
jessyratfink (author)  2dogma1 year ago
I'd prep it in the same ways (trimming fat, applying rub) and make sure the smoker stays between 200-275 F while cooking. You'll still want to bring the internal temp up to 190 F in a smoker. :D

This page is a good resource!
craftyv1 year ago
I laughed when I saw a Pork Butt, we don't see that in Australia. Now I know what "pulled" pork means also, we would call it shredded. Looks great and the Inst. is good.
FYI, despite what it's called, "Pork Butt" is actually part of the front shoulder. Don't ask me why it's called the butt.
tstrain1 year ago
I can't wait to try this, it looks (even smells good virtually) so good that as soon as I can get my hands on a pork butt big enough I'm going to give it a try. I have a couple of questions though...if I do it on the grill instead of in the oven, do you know the various timing for each step. And, you say to buy a 3-4 pound butt and then after you cut off the fat cap you've lost 2-3 pounds, doesn't sound like their is much meat actually left when all is said and done or am I reading it wrong. Thank you so much for sharing!
jessyratfink (author)  tstrain1 year ago
I'm honestly not sure about exact timing for grilling, but as long as you're able to keep the heat even and between 200-275 you should be fine. You wouldn't need to do it at a higher heat at first on the grill, just keep it slow and steady. :D

In my case, I did lose a lot of fat, but I started with 13 pounds of total weight. Sorry for not being clearer! For a 3-4 pound pork butt you'll lose a lot less weight in fat - only 1/2 to 3/4 of a pound, hopefully!
jerry51 year ago
Excellent instructable! You can have good BBQ any time of the year with this technique. Very simple, however, the waiting is certainly the hardest part.
great job, my mouth is watering right now. you have to love a girl who can cook pulled pork, feeds her office pals,loves Tom Petty and is cute too. I will be trying your recipe this weekend if i can wait.P.S. The waiting is the hardest part
KentM1 year ago
Wow! I was salivating just looking at the pictures - can't wait to give your recipe a try! Great Instructable.
awhyte1 year ago
So would this be as good to just cook on a smoker you think?
jessyratfink (author)  awhyte1 year ago
Absolutely! If I had one I would have used that instead. :D
mbtria1 year ago
I love pulled pork too. I have tried a lot of recipes, and developed quite a few of my own. This one looks rather good. I also like to prep the butt with 12 hours (or so) in a sugar/brine solution. This also works for chicken, but for a shorter period of time. An hour or so is fine for the bird.
wulfhardt1 year ago
That looks like good stuff. You're a woman after my own heart, ma'am.

You mention using a little liquid smoke. What if you mixed a little into a brine and injected the roast before rubbing & chilling overnight? It would tenderize the meat and infuse the smoke flavor throughout.
My mom's recipe was with a pressure cooker, It was the best pulled pork EVER! All family members would always welcome what they coined "Lona-Q's" (Her name was Lona).
This recipe beat it to heck Jessy! Tese are awesome! Thanks for this one!
billbillt1 year ago
Yum!!..Great as always from you!!..
mmm...this made my mouth water!! :D
BEST PULLED PORK EVER. Seriously. It was so good. Thank you for bringing it in!
This pork was SO GOOD!!!! I loved every bit!!!! Thanks Jessy, it was FANTASTIC!!! :-)