Pork Loin Pulled Pork: Oven Roasted Low and Slow requires an l-o-w and s-l-o-w approach. The low temperature and slow, long cooking process make the pork easy to shred as it becomes tender over the hours. The result: perfectly moist yet slightly crispy crust and super savory pulled pork.
Try my Homemade BBQ Rub, one of my slow roasting secrets. And it is preservative free…
Are ya hungry yet?
See the thing is, there are so many recipes to make with Pulled Pork. Perfect to freeze in zip lock bags, or use a vacuum sealer and have on hand for quick easy meals.
In the Summer, I do love to use our smoker outside to get that perfectly smoky Pulled Pork that melts in your mouth and serve with cool crisp cole-slaw piled up on a bun.
If the weather isn’t cooperating, one lazy afternoon of oven roasting can create pulled pork dishes for days that will make your friends and family want seconds, well thirds!
So first, roasting… what really is this anyway, how does roasting work?
Roasting is a dry cooking technique where the food is cooked uncovered in the oven. When you use a wet cooking technique, you are adding a liquid and are braising, stewing, or steaming in the pan.
Roasting cooks the dish evenly with hot dry air all around the food. You can roast at low, moderate, or high temperatures depending on the food you are cooking. This will vary with the recipes and ingredients.
For this recipe, we are taking a low and slow approach to roast the pork loin (slow roasted pork loin), while keeping the moist meat and yet creating a nice crust on the pork loin. The low temperature and slow, long cooking process also make the oven pork loin meat easy to shred as it tenderizes over the hours.
Pulled Pork, let’s brush up:
Pulled pork is a method of cooking pork where what would otherwise be a tough cut of meat is cooked slowly at low temperatures, allowing the meat to become tender enough so that it can be “pulled”, or easily broken into individual pieces.
Pulled pork is found around the world in a variety of forms. Pulled pork, usually shoulder cut (sometimes referred to as mixed cuts, is commonly slow-cooked by a smoking method, though a non-barbecue method might also be employed using a slow cooker or a domestic oven. In rural areas across the United States, either a pig roast/whole hog, mixed cuts of the pig/hog, or the shoulder cut alone are commonly used, and the pork is served with or without a vinegar-based sauce.
How to Make Pork Loin Pulled Pork: Oven Roasted Low and Slow
First, Make the Homemade Grill & BBQ Dry Rub:
In a large mixing bowl combine well with a whisk.
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons cracked black pepper
3 tablespoons sea salt
2 tablespoons lemon pepper
2 teaspoons chili powder
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
Store in an airtight Mason jar or a spice jar. Keep out of light and away from heat, your rub will keep for at least 6 months.
It is easy, inexpensive, and preservative free!
Second, let’s talk about the Pork cut (and why I make pork loin pulled pork):
I know..I know everyone (but me) uses a Whole Pork Shoulder or a Whole Boston Butt for their oven pulled pork. Well, call me a “Rebel” that I use a pork loin. Hey, I live in Southern California, and pork loins are easy to find and inexpensive. The other thing is they are not as fatty as the other cuts. So there ya have it, use the cut that makes you happy, this is a pork judgment-free zone.
Third, rub your meat:
Makes me laugh every time… (mature right?)
Grab a large roasting pan, and sprinkle the dry rub all over the surface and ends of the pork loin so every part is covered.
Place the pork loin with the fat layer facing up before roasting.
And Finally, let’s get roasting the pork loin:
Pre-heat your oven to 225 degrees. Insert an oven-safe thermometer into the center or thickest part of the pork loin.
Check the temperature throughout cooking, a wireless digital thermometer makes this really easy. Once the pork loin has reached 200 degrees, shut off the oven and let the pork loin roast cool for an hour before removing from the oven.
Slow cooked pork roast in the oven!
Doesn’t this slow-cooked pork roast look amazing? And you haven’t even shredded it yet…
Once your Pulled Pork has finished roasting, pull or shred:
In the roasting pan, shred and pull the meat with two forks working in opposite directions.
Roasting is one of the easiest and maybe my favorite cooking technique. So now you know, it can be done at the low or high heat.
One of my favorite roasting recipes is for vegetables at a high heat of 425 degrees. Cut up any vegetable in same size pieces, toss with salt, pepper, and olive oil, spread on a pan and then they roast (cook), mostly hands-free, until they emerge with golden browned, and caramelized with hearty flavors in about 25 minutes. An easy and tasty way to eat your veggies!
Mmmmm….How about Pulled Pork Nachos? or say Pulled Pork Fried Rice? or a BBQ Pulled Pork Sandwich with Slaw? And now that I think about it, a Pulled Pork Philly Sandwich? (<this recipe will be on the website soon!) or maybe Pulled Pork Tamales or Tacos?
All The Best Dishes,
Now that you have lots of pork loin pulled pork, try this recipe for Cuban Pulled Pork Sliders…
For more easy dinner ideas, try my Roasted Lemon Chicken also known as “Engagement Chicken”! Picture this, you do a tiny bit of preparation, and your oven takes over from there as you go do what you want while dinner is in the oven.
Easy Pork Loin Pulled Pork OVEN ROASTED is moist, slightly crispy, and super savory! Try my Homemade BBQ Dry Rub, with the low oven temperature slow roasting secrets.
In a large roasting pan, rub the dry rub over the pork loin.
Place the pork loin uncovered with the fat layer facing up before roasting. (Optional: trim the fat layer if you wish.)
Now the pork won't be dry, it will look wet.
Pre-heat your oven to 225 degrees. NOTE: This recipe was tested in a GAS OVEN. (If you have an electric oven, cook uncovered at 225 for 5 hours and an additional hour covered with a small amount of water on the bottom.) < This tip came from Suzy, one of our amazing readers! : ) Thank you again Suzy!
Insert an oven-safe thermometer into the center or thickest part of the pork loin. Check the temperature throughout cooking, a wireless digital thermometer makes this really easy.
Once the pork loin has reached 200 degrees, shut off the oven and let the pork loin roast cool for an hour before removing from the oven.
Cooking Time: 2 1/2 hours per pound, or 5 hours for a 2 lb pork loin roast.
In the roasting pan, shred and pull the Pulled Pork Oven Roasted meat with two forks working in opposite directions. Toss into the rub and drippings.
Optional: Toss in your favorite BBQ sauce.
TIPS: -You will need about 1 cup of rub for a 2 lb pork loin. -Cooking Time: 2 1/2 hours per pound, or 5 hours for a 2 lb pork loin roast. Recipes for Pulled Pork: Cuban Pulled Pork Sliders Pulled Pork Nachos Pulled Pork Fried Rice BBQ Pulled Pork Sandwiches with Slaw Pulled Pork Philly Sandwich Pulled Pork Tamales or Tacos