Oven Roasted Pulled Pork
Smoked pork butt or pork shoulder roast is the best, but sometimes I don’t want to deal with the smoker.
I have a Traeger and it is great. But, someone must babysit the hopper and be sure it always has pellets.
Other reasons you may not want to smoke your pork butt:
- You don’t have a smoker
- You don’t’ want to use a smoker
- You ran out of pellets or whatever fuels your smoker
- It’s too cold… wet… or hot outside to be out there smoking dinner
Whatever your reason, it’s ok with me if you want to shove the hunk of pig in the oven.
And, it will be delicious. I love oven-roasted pork roasts. I think they are just as tasty, they just won’t have as much smokey flavor. Which some people prefer over the smokier version.
Because we will not have the smoker to add that deep barbeque touch, we are going to depend on the spices to do the work.
To make the rub simply combine all the spices in a medium bowl. This will make about 2 cups of spice rub. Depending on the size of your pork roast, you will probably use about 1/3 of the rub.
Store the extra rub in a sealed container (like a mason jar) in a cool dry place (cabinet or refrigerator).
Use stored rub within a year.
Perfect Pulled Pork From the Oven
Rinse and pat dry the pork roast. Trim off any excess fat. Be sure to leave a nice layer of fat. This is what will baste the meat while it roasts.
Generously coat pork in dry rub. Wrap tightly in plastic wrap and refrigerate overnight.
The next morning, place the seasoned pork in a roaster (I have a granite roasting pan that I love). Add 1 cup of water to the pan.
Cover tightly in foil. Cover with roaster lid.
Don’t worry about this drying out. As long as there is a thick layer of fat on the pork and you have your baby wrapped tight in foil, you will have plenty of “juices” to keep this hunk moist.
Bake 275 degrees until the pork has an internal temperature around 195 degrees and is pull-apart tender. This will take about 10-12 hours.
I wanted to show you what the pork will look like as it roasts…
After 4 hours it is turning brown – notice all the fat in the bottom of the roaster.
After 8 hours the pork has reduced in size and is getting a nice crust. I tested this to see if it would “pull” with 2 forks. Simply dive into the center of the roast with the forks and try to pull it apart – if it easily comes apart – it is done. If it has resistance or is tough – put it back in the oven.
Mine went back in for another 2 hours.
I roasted this pork butt (10 pounds) for a total of 10 hours.
Remove from the oven and let rest covered for 30 minutes.
Move pork to platter or serving dish to shred. Use juices (drippings) from the roasting pan to moisten the meat if needed. Be careful, you don’t want it to be too greasy.
Serve with these yeast rolls & homemade BBQ sauce for lots of moaning at the dinner table.
Enjoy!
XO,
Candi
| Servings |
people
|
- 8-10 lb roast pork butt or pork shoulder roast
- 2/3 cup brown sugar Turbinado
- 1/2 cup smokey paprika
- 1/4 cup garlic powder
- 1/4 cup Salt
- 2 tbsp chili powder
- 2 tbsp onion powder
- 2 tbsp cayenne pepper
- 2 tbsp black pepper
- 1 tbsp cumin
- 1 tbsp dry mustard
Ingredients
Dry Rub Recipe
|
|
To make the rub simply combine all the spices in a medium bowl. This will make about 2 cups of spice rub. Depending on the size of your pork roast, you will probably use about 1/3 of the rub.
Store the extra rub in a sealed container (like a mason jar) in a cool dry place (cabinet or refrigerator). Use stored rub within a year.
Rinse and pat dry the pork roast. Trim off any excess fat. Be sure to leave a nice layer of fat.
Generously coat pork in dry rub. Wrap tightly in plastic wrap and refrigerate overnight.
The next morning, place the seasoned pork in a roaster (I have a granite roasting pan that I love). Add 1 cup of water to the pan.
Cover tightly in foil. Cover with roaster lid.
Bake 275 degrees until the pork has an internal temperature around 195 degrees and is pull-apart tender. This will take about 10-12 hours.
Remove from the oven and let rest covered for 30 minutes.
Move pork to platter or serving dish to shred. Use juices (drippings) from the roasting pan to moisten the meat if needed. Be careful, you don't want it to be too greasy.
