Pulled pork is a classic Southern barbecue dish that is beloved for its tender, fall-apart texture and smoky, savory flavor. While pulled pork is traditionally smoked low and slow over wood or charcoal to fully render the fat and break down the collagen, you can easily make mouthwatering pulled pork at home in your oven.
Cooking a pork butt in the oven results in irresistibly tender and juicy pulled pork that is perfect for sandwiches, tacos, nachos, and more. Read on to learn everything you need to know about how to cook a pork butt in the oven for sensational homemade pulled pork.
What is Pork Butt?
Pork butt, also known as Boston butt or Boston shoulder, comes from the upper part of the front leg of the pig Despite its name, pork butt actually comes from the pig’s shoulder area, not the rear.
Pork butt is an ideal cut of meat for pulled pork because it contains a high amount of fat and connective tissue. The fat keeps the pork moist and flavorful, while the collagen melts into delicious gelatin and allows the meat to pull apart easily. Look for a bone-in or boneless pork butt roast that is about 4-8 pounds.
How Long to Cook Pork Butt in the Oven
Cooking time for pork butt in the oven can vary greatly depending on the size of the roast. Plan for 1-2 hours per pound at 250°F. A 4-5 pound pork butt will take around 8-10 hours, while a larger 8 pound roast may need 14-16 hours.
Cooking the pork at a low temperature of 250°F allows the collagen to break down slowly so the meat ends up melt-in-your-mouth tender. While you can cook it faster at a higher temperature like 300°F, the pork won’t be as moist and tender.
Step-by-Step Instructions
Follow these simple steps for oven-roasted pulled pork:
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Prep the pork butt Pat the pork dry and trim off any excess fat Score the fat cap in a crosshatch pattern This allows the seasoning to penetrate and promotes even cooking,
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Apply a rub Generously season all over with a spice rub. A classic pork rub contains brown sugar, chili powder, cumin, garlic powder, onion powder, paprika, salt, and pepper
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Add liquid (optional): For extra moisture, you can coat the pork with mustard or liquid smoke before applying the rub.
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Roast at 250°F: Place the pork on a roasting rack in a foil-lined pan. Cook for 1-2 hours per pound, until an instant read thermometer inserted in the thickest part reaches 200-205°F.
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Rest: Remove pork from the oven, tent loosely with foil, and let rest for at least 30 minutes. The meat will continue to cook and become more tender.
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Shred: Using two forks, shred the pork by pulling it apart into long, thin strands. Discard any excess fat or bones.
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Serve and enjoy! Pile the juicy pulled pork onto buns, tacos, nachos, or baked potatoes. Pour on your favorite barbecue sauce if desired.
Pork Butt Roast Cooking Tips
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Elevate the pork butt on a roasting rack so it cooks evenly and the fatty juices can drip down.
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Add 1/2 cup of liquid like water, apple juice, or beer to the bottom of the pan to keep the pork moist.
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No need to sear the pork first, the low oven temperature gives time for the fat to render slowly.
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Smoke flavor can be added by coating the pork with liquid smoke before adding the rub.
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Letting the cooked pork rest wrapped in foil allows the juices to reabsorb back into the meat.
How to Tell When Pork Butt is Done
An instant read thermometer is essential for determining when the pork butt is fully cooked. Unlike chicken, you can’t judge by color. The thickest part of the pork needs to reach 200-205°F before it’s ready.
At around 160°F, the pork will hit a stall where the temperature stops rising. This is normal as the collagen begins to break down. Just maintain the oven temp and let it continue cooking until it hits 200-205°F for tender pulled pork.
The pork should probe very tenderly with no resistance. If the bone slides out easily, that’s a good sign it’s ready to shred.
Step-by-Step Method for Perfect Pulled Pork
Follow this method for foolproof oven pulled pork every time:
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Prep: Pat 4-8 lb pork butt dry. Score fat cap. Apply generous rub on all sides.
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Roast: Place pork on a rack in a foil-lined pan. Cook at 250°F for 1-2 hrs per lb until 205°F internally.
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Rest: Remove pork, tent with foil, let rest 30 mins.
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Shred: Using 2 forks, shred pork by pulling it into thin strands.
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Serve: Pile shredded pork on buns or tacos. Add bbq sauce if desired. Enjoy!
How to Store and Reheat Leftover Pulled Pork
Proper storage is key to keep leftover pulled pork from drying out.
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Let pulled pork cool completely, then store in an airtight container. Keeps 3-4 days refrigerated.
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For longer storage, freeze pulled pork for 2-3 months. Portion into freezer bags or containers.
To reheat, place pulled pork in a baking dish with a splash of liquid like broth or barbecue sauce. Cover and heat through in a 300°F oven until warmed through, about 30 minutes. Microwaving makes the texture dry, so oven heating is best.
Frequently Asked Questions
What if the pork butt is too big to fit in my pan?
Cut larger roasts in half so they lay flat. Adjust oven temperature and cooking time as needed.
Can I use a slow cooker instead of the oven? Yes, cook on low for 8-10 hours. The texture may be more shredded than pulled.
What type of rub should I use? A classic pork rub has brown sugar, chili powder, paprika, garlic, salt and pepper. Use your favorite or make your own.
Do I need to wrap the pork butt in foil while cooking? No. Leaving it uncovered allows the outside to get nicely browned. Tent with foil just during the resting period.
What barbecue sauce is best on pulled pork? A tomato-based sauce complements the pork well. Try Memphis-style, Kansas City, or North Carolina vinegar sauce.
The Takeaway
Cooking pork butt in the oven is an easy, fuss-free way to make incredibly moist, fall-apart pulled pork at home. Low and slow cooking for 1-2 hours per pound at 250°F renders the fat and transforms the tough collagen into melt-in-your-mouth tenderness. Resting the pork after cooking and proper storage of leftovers are key for maximum juiciness. Follow this simple method for succulent pulled pork worthy of any barbecue joint.