Last Updated July 14th, 2023 at 01:30 pm by Lisa
Oven Roasted Pulled Pork is moist and super savory! Season with a homemade rub and cook with these slow-roasting secrets.
We are covering how to make pulled pork at a low oven temperature as opposed to slow cooked in a crockpot. And why a loin is the best cut!
The low heat temperature and a long cooking process make the meat easy to shred as it becomes tender over the hours. And the result. Amazing slightly caramelized edges with the best flavor...
There are many different ways of cooking pork around the world. What would otherwise be a tough cut of meat is cooked slowly at low temperatures. Usually by a smoking method. This helps the meat become tender enough so that it can be "pulled", or easily broken into individual small pieces.
As you cook it slowly over the hours, it breaks down into juicy tender meat so it shreds really well. Non-barbecue cooking methods can also work like a slow cooker, pressure cooker, instant pot, or a domestic oven.
How To Make Pulled Pork
For the best pulled pork recipe, we are taking a low and slow approach. The key is to keep the meat moist and create a nice crust. The low temperature and slow, cooking process make it easy to shred as it tenderizes over the hours.
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In the Summer, ultimately a smoker outside gets that smoky flavor that melts in your mouth. But so many of us don't have smokers.
One afternoon, try oven roasting indoors! You can create BBQ dishes that will make your friends and your whole family want seconds and thirds.
Pulled Pork Recipe Oven Roasted Ingredients
This recipe works with a PORK LOIN (NOT PORK TENDERLOIN) for the best results as these are two different cuts of pork. A tenderloin cut does not hold up well with these long cooking times because they are a much smaller cut of meat.
Gas or Electric Oven?
IMPORTANT PRO TIP: 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.
10-Pound Pork Loin
The loin cut from a pig is not as fatty as other pork cuts and is quite inexpensive per pound. I pick up a mine at Costco. Be sure to get a pork loin and not a tenderloin that cut is too small for this recipe.
Homemade Rub Seasoning (½ cup)
You will need about ½ cup of lb for a 10 lb loin, this is one of my favorite recipes!
First, Mix The Rub
Making your own BBQ and grill rub is easy, inexpensive, and preservative-free! It just takes a few simple ingredients in your spice cabinet you probably have on hand right now.
Gather these ingredients. ¼ cup light or dark brown sugar, ¼ cup paprika, 3 tablespoons cracked black pepper, and 3 tablespoons of Kosher sea salt. I highly recommend Kosher salt. If you want to use table salt, only use 1 tablespoon. Then add 2 tablespoons lemon pepper, 2 teaspoons chili powder, 2 tablespoons garlic powder, 2 tablespoons onion powder, 2 teaspoons celery seeds, and 1 teaspoon cayenne pepper.
In a small bowl combine with a whisk.
If you want the printable recipe, here you go!
PRO TIP: Store in an airtight Mason jar or a spice jar. Keep out of the light and away from heat. Your rub will last for at least 6 months.
PRO TIP: Use a shaker jar to season large pieces of meat quickly. Place parchment paper under the lid to keep your rub fresh.
Prepare The Meat
One of the first things to do is to grab a large roasting pan.
Place the meat with the fat layer facing up before roasting.
Sprinkle the dry rub all over the surface and ends of the meat, and be sure to coat every part.
PRO TIP: In fact, did you know loin roast, is just a few calories more than skinless chicken breast? And it is lower in fat and calories than chicken thighs and chicken legs?
And Finally, Roast Time!
Preheat your oven to 225 degrees f.
Cook Time: It will take about 5 hours for a 10 lb pork loin roast.
Insert an oven-safe thermometer into the center or thickest part of the loin.
Roasting is a dry cooking technique. The food is cooked uncovered in the oven. A wet cooking technique is where you add a cooking liquid while braising, stewing in a Dutch oven with the lid on, covering with aluminum foil, 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.
Safe Pork Loin Temperature
Check the temperature throughout cooking, using a wireless digital thermometer. I use mine for everything from baking, frying, and roasting meat.
Try a wireless bluetooth smoke thermometer or instant read thermometer. The advantage of wireless is you can constantly monitor the temperature. Some Bluetooth devices have phone apps too, which is so convenient.
Shredding The Meat
In the roasting pan, pulling the meat with two forks working is easy going in opposite directions.
And mix in the pan juices, they are full of delicious flavor! And toss into your favorite barbecue sauce or vinegar based sauce.
How To Eat The Perfect Pulled Pork
The next day, tuck extra leftovers into freeze in zip lock bags, or an airtight container, or use a vacuum sealer and have it on hand for quick easy meals. Makes fantastic make ahead party food! Are ya hungry yet?
- Cuban Pulled Pork Sliders
- Pulled Pork Fried Rice
- BBQ Pulled Pork Sandwiches with Slaw
- Pulled Pork Philly Sandwiches
- Pulled Pork Tamales
- Pork Tacos
- Quesadillas
- Tater Tot Nachos "Totchos"
Best Cut Of Pork
I know. I know. Everyone (but me) uses the most common cut of Whole Pork Shoulder or Whole Boston Butt Roast. And usually either smoke, slow cook, or braise in liquid. And commonly it is served with or without a vinegar-based sauce or BBQ sauce.
In the United States, smoking a whole pig roast is very popular. A whole hog has these mixed cuts:
- spare ribs
- pork chops
- pork belly
- ham
- shoulder blade
- loin and tenderloin
Pork Shoulder Roast or Picnic Shoulder: This cut is the hog's front leg and shoulder. And remains the most popular type of meat used to make pulled pork. Local grocery store butchers will cut the whole full pork shoulder into two cuts; the picnic roast and the Boston butt (also called the Boston roast). It weighs between 5-10 pounds and is either bone-in or boneless. A tough cut of meat, full of muscle fibers, connective tissue, and is quite fatty.
And that's why I love using the loin cut! You avoid all the fat bits.
Pork FAQ
Once the pork loin has reached a safe internal temperature of between 145-160 degrees internal temperature. Shut off the oven and let the pork loin roast cool for an hour before removing it from the oven.
Cover and chill leftovers in the fridge for three to four days. Or freeze for 4-6 months well wrapped and sealed while frozen.
More Pork Recipes
There are endless side dishes that will go well with pulled pork. Here are a few classic favorites. Potato Salad, Macaroni Salad, Picnic Pasta Salad, Coleslaw, Cowboy Baked Beans, Ice Cold Blueberry Lemonade, or Frozen Margaritas. Make a few of these recipes and you have a party!
Slow Cooker Pulled Pork Sandwiches start with an easy crock pot version that is so juicy! Top each sandwich with coleslaw, pickle chips, and tangy barbeque sauce.
Tater Tot Nachos have layers of golden crispy tater tots in place of tortilla chips. Then load on juicy shredded pork or rotisserie chicken. A creamy tomatillo sauce, lots of melted cheese, and other scrumptious favorite nacho toppings. Cherry Balsamic Pork Roast is perfect for family dinner, entertaining, or the holidays.
An easy 10-minute prep recipe that serves a crowd. Cuban Sliders are golden brown with a butter Dijon sauce. Then topped with melted Swiss cheese, shredded pork and ham, and pickles. Serve a tray of these slider sandwiches for dinner, parties, or on game days!
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Oven Roasted Pulled Pork Recipe (Pork Loin)
Ingredients
- 10 lb pork loin
Homemade Pork Rub (½ cup)
- ¼ cup brown sugar
- 2 teaspoons chili powder
- ¼ cup paprika
- 3 tablespoons cracked black pepper
- 3 tablespoons sea salt
- 2 tablespoons lemon pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons celery seeds
- 1 teaspoon cayenne pepper
Optional
- ½ cup BBQ Sauce
Instructions
- Mix the rub. In a large mixing bowl combine the spices well with a whisk.
- ¼ cup brown sugar, ¼ cup paprika, 3 tablespoons cracked black pepper, 3 tablespoons of 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.
- Preheat your oven to 225 degrees.
- Optional: trim the fat layer if you wish. In a large roasting pan, rub the dry rub over the meat.
- Place the meat uncovered with the fat layer facing up before roasting.
- IMPORTANT: 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 foil and a small amount of water or apple juice on the bottom.
- 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 internal temperature has reached 200 degrees, shut off the oven and let the pork loin roast cool for an hour before removing it from the oven.
- Cooking Time: 5 hours for a 10 lb pork loin roast.
- In the roasting pan, shred and pull the meat with two forks working in opposite directions. Toss into more rub and drippings if desired.
- Optional: Toss in your favorite BBQ sauce.
Thanks so much Lisa for the recipe! I always use a loin when I cook just about any type of pork because I can control the fat. It's been a long time since I've prepared pork for pork bbq sandwiches. Everyone uses a different cut of pork. I did a search on pork loin for pulled pork and found your recipe. It gave me the confidence I needed that it would turn out...and it did! I've never had an official recipe...now I do! I didn't use your rub but I will try it sometime. (only because I had a Penzey mix that I had to use up) I'm seriously so grateful because no one uses loins! Thank you!
Wendi, that is so great to hear! I love pork loin for many reasons. But mostly its a lower fat lean pork cut that is so reasonably priced! If you love pork loin recipes be sure to try my Cherry Balsamic Pork Loin recipe, its my go to for easy entertaining and is perfect for the holidays. https://www.delicioustable.com/cherry-balsamic-roasted-pork-loin-2/ Thanks for making the recipe, your comment, and rating!
Nope. I told myself this was going to be a mistake. I was cooking for 11 people that I haven’t seen since I was a child and of course I wanted to make a good impression and thought it would be a bad move to use a pork loin when I had always used a shoulder. But I figured, this sounded like a really good recipe and the reviews were great, so I persevered!
I am so glad that I did! Yes, recipe is wonderful and the rub is epic! I used a constant thermonitor and first checked that my oven temperature was correct, as stated on the dial. After confirming this, I prepared my 7 pound loin. I needed to cut it in half in order to fit it into the pan that I used… I’m gonna put the thermometer in and let it roast for a whole five hours. I stuck a fork into it and felt as though it was still a bit tough inside in comparison to my previous pulled pork recipes, but I put the tinfoil tent on top of it, and put it back in the oven for the additional hour. My pork loin had just reached the internal temperature of 200° , near the very end of its cooking time. After that last hour, I was so excited, I pulled the loin out of the oven, forgetting to allow it to rest for the additional hour… However, when I first began to pull the pork, I thought that I was going to be very disappointed, because I did not pull apart as easily as a fat, riddled pork shoulder does… However, I persevered and found a technique that shattered the pork well, and I have to say that when I first took a big pinch of meat and put it in my mouth, a huge smile came over my face! I immediately called my husband, and so he could experience how delicious this was! He wanted to have it for dinner immediately, but, of course, this was the recipe that I was making for others. In the end, I added back about a cup of the drippings from the bottom of the pan and the remaining rub and mixed it all up! You will not be disappointed with this recipe! Next time, I will be sure to allow it to rest for the extra hour. I will not be serving this for two days, so I can only imagine that the flavor or further penetrate into the meat! I am only bringing a bottle of barbecue sauce in case someone chooses to use it, but I feel that without it, it is absolutely, amazing! Thank you so much for this recipe! I had a friend from Puerto Rico, who had given me a recipe for roast pork, but I lost it years ago and have not been able to duplicate the recipe. This comes as close as I have been able to achieve, and I am so happy once again!
Well Heidi you just made my year! THANK YOU SO MUCH! I LOVE this recipe and it is one I frankly didn't trust at first either. I am going to make a video for it, readers love that rub and so glad you do too!!! You will see it in several other recipes on Delicious Table. I adore pulled pork but not the little bits of fat and tough parts, this was why I too persevered in making this recipe originally. I am beyond thrilled that you and your husband approved. I am like you I recipe test on my friends all the time! Tomorrow I am trying two new recipes for a dinner party, I like to live on the edge I guess. Wow, I almost have tears in my eyes writing this back to you, thank you. I do this because I love to cook, and to know that this recipe was for all your friends means the world to me and so many others that will make it. Well, the video will be up soon, and I might just have to give you a shout out! Thanks again for being a huge part of our community here on Delicious Table, we appreciate YOU so much. XO
This is the 2nd time that I've made this pulled pork using a pork loin in an electric oven. It is a great recipe! I don't add any liquid, bake low & slow and reheat the next day in crockpot for a birthday party. Everyone loved it and is surprised that I use a pork loin. 🙂
Hey Lisa, well thanks so much for your rave review and five stars! Isn't it something? I honestly couldn't believe this recipe would work until I tested it. And pork loin is the best. I buy the huge package at Costco, and we love it so many ways. Not sure if you saw my other pork loin recipe for Cherry Balsamic Pork Loin? It is terrific for the holidays (looks fancy) but takes 10 minutes to put in the oven. A winner, and it is a go to for me for entertaining. Here is that link. https://www.delicioustable.com/cherry-balsamic-roasted-pork-loin-2/ Well, looks like I need to do even more pork loin recipes, let me know if there is one you think would be awesome!
Hi! This looks great! You mentioned a target temp of 145-160 at one point, but in the electric oven adjustment said target temp of 200 degrees... am I misreading that? With the oven at 225 getting the meat up to 200 seems like it would be a stretch, but also sounds like it would overcook it. Can you confirm I am reading it right?
Hey Shawn,to clarify (I think the recipe is confusing so I willl correct it a bit) 225 is your oven temperature. 200 degrees is your internal meat temperature. Use a good thermometer to check it. Pork is safely cooked at 145-160 according to the FDA. But it is good to get the internal temp up to 200 as it will break down the pork to be more tender. This is a low and slow cook, and it works! This recipe is tested in a gas oven, so that is important to know. If you want, you can add some water, or other liquid like apple cider, stock etc to keep the pork super moist. That is up to you, I do highly recommend that if you are cooking in an electric oven. Hope this all helps to clarify, and Happy Cooking!
I have an electric oven. When I read the directions to add water at the end, I thought that must mean that too much moisture had evaporated. So I put my 1 1/2 ib pork loin in a cast iron 4 qt casserole and put a lid on it. After 5 hours, it fell apart beautifully.
Wonderful Jennifer! Since I have a gas oven I haven't been able to test the recipe in electric. So glad it pulled apart, being that its pulled pork! Thanks for the nice comment, have a great weekend.
I’m giving 5 stars, however it’s still cooking and I have high hopes! I doubled the rub because my pork loin is almost 5 lbs and have a lot left over. Luckily it’ll keep. It has been in the oven almost 5 hours at 225 degrees F and internal temp is 175 and slowly climbing. I’m so excited but worried- I hope it’s not drying out. I’ll let you know!
Rayna
This doesn’t seem right - the temperatures are they Celsius or Fahrenheit if I cooked a roast for 5 hours at 200 ? Celsius it will be a dried out piece of pork
This recipe is written and tested in Fahrenheit, I live in the US but the recipe has celsius as an option right in the recipe card. This is a recipe that cooks the pork long and slow.
Wow’! Just what I was looking for. I used apple butter seasoning and bourbon for my rub and let the pork loin marinate over night. Followed directions for cooking and with my electric stove the loin was done in 7 hrs for a almost 4 lb loin. Shredding was super easy and super quick. I never had pork loin taste so good. I used the shredded pork loin for enchiladas.. Definitely a go to recipe. Thank you!
Thank you for awesome recipe. I am using an electric oven. Do I add water to the pan at the very beginning of cooking? Or do I add water to the pan after the five hours when I am covering it for an hour. I am not clear on when to add the water. For a 2.5 pork loin roast, would you say to add around 1/8 cup of water? Thank you.
Denise, I have not tested this in an electric oven, so my notes are from readers. Add the water before cooking, at least 1 cup of water. Happy Cooking!
Hi there! I am preparing to make this and am wondering about the lemon pepper you use. Do you use a lemon pepper seasoning which also includes sea salt, garlic & onion or do you have a lemon pepper that is just lemon zest & cracked pepper?
Hey Elizabeth! I use Lawry's brand of Lemon Pepper (I grew up near LA where Lawrys was founded). The ingredients in their Lemon Pepper are Black Pepper, Salt, Lemon Peel, Sugar, Garlic, and Onion. Hope that helps!
Is the rub tablespoons or teaspoons because I just mixed it all up based on ingredient list and in the instructions it shows teaspoons. I hope I did not just waste a bunch of seasonings.
Hey Melissa, you will need about 1/2 cup of rub for making the pulled pork recipe.
This was amazing! I made it per the electric oven method, and If you’re going to make this, don’t change a thing. This was the best pulled pork I’ve had in awhile- and there are a ton of BBQ joints in our town. Well done 😍😎
Wow what a review! Thanks so much Jenny for this incredible review, I love this recipe in Winter, keeps the house cozy and smells soooo good! Yay...Hey I have a recipe for Cuban Pulled Pork Sliders that are easy and so tasty.
Question? Electric oven. I am going to do this recipe with a 10 pork loin. I am calculating about 20 hours, is that right? Any tips?
Hi Becky,
I recommend that since you use an electric oven be sure to cover the pan and have liquid. Then check the temperature at 5 hours. 20 hours would certainly overcook the pork. The internal temperature is your best indicator it is done. The liquid in the pan helps to make it shred with forks.
IMPORTANT: 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.
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 it from the oven.
Hi,
I normally cook with pork tenderloin but my grocery delivery sent me a loin. I stumbled upon this recipe and seeing my son’s all time favourite food is pulled pork, I gave it a try. My sister, said no way you can make a great pulled pork with a loin I stead of a shoulder but she stands corrected! This pulled pork was delicious and juicy and tender and that rub!!!! Oh my! Thank you for this recipe and can’t wait to try more of your recipes
From Montreal
TRISH!! Wow-what a lovely comment...and a five-star rating. I can't tell you how much it helps us all know that this recipe is AWESOME. Thank you! When I first saw this technique I was super skeptical myself...and when it worked I was so thrilled. I wanted a way to do this in the oven vs slow cooker, and love how it turns out. Plus, I prefer the pork loin with less fat. So glad your Sister is a believer now LOL! I have tons of holiday and party food ideas and hope you find some more super yummy recipes to enjoy during the good times ahead. I am even launching live cooking classes from my kitchen for a small fee where we cook together! Thanks for following along, we are so glad to have you! Lisa
Lots of question for a newbie at cooking anything pork.. In one place you say an internal temp of 145°-160° in the recipe you say 200°. Also, why do you let it sit for 1 hr? And is that 1hr included in the 5hr cooking time? Does that go down and up depending on how small/big the meat is? Wouldn't it be easier to shred when it's still warm?
Hey Krys, These are GREAT questions!
Okay let's take them one by one:
1) Q: In one place you say an internal temp of 145°-160° in the recipe you say 200°.
A: The cooking temperature of the oven is 200 degrees when the internal temperature reaches 145-160 pork is safely cooked. However, this recipe is a little different, in that you are cooking it for a longer time period to help it shred at the end...make sense?
2) Q: Why do you let it sit for 1 hr?
A: You let it rest in order to let the juices stay in and keep it moist, and it helps to have the pork loin cool before shredding.
3) Q: And is that 1hr included in the 5hr cooking time?
A: No that is not part of cooking time.
4) Q: Does that go down and up depending on how small/big the meat is?
A: I am assuming you mean cook time..if so then yes. Pork loins do come in different sizes, but be SURE you buy pork loin and not a pork tenderloin. This recipe works and is tested on pork loin. This will help you and it is in the notes section of the recipe, so when you print it out you can reference: Cooking Time:
2 1/2 hours per pound, or 5 hours for a 2 lb pork loin roast.5) Q: Wouldn’t it be easier to shred when it’s still warm?
A: I found it is easier with it cooled down, otherwise it could dry out a little, and it's hard with the heat to shred it too soon. Hope this answers all your questions, and Happy Cooking!
Wonderful recipe! Thank you. I noticed a difference in recipes for the Rub between the stand-alone recipe and that provided with the Pulled Pork; perhaps it is by design or maybe it is a typo.
The stand-alone recipe uses 2 TABLESPOONS each for Garlic Powder and Onion Powder, whereas, the Pulled Pork recipe for the rub uses 2 TEASPOONS each for Garlic Powder and Onion Powder. I have a sensitivity to garlic and I nearly bypassed this recipe because of the 2 tablespoons of garlic. I used the teaspoons version and cut both ingredients in half. Very tasty!
Wow Joel, I am IMPRESSED you caught that, and thank you! You know I have made this BBQ Rub for so many years, and have made a few variations on it during that time, so that might be what happened. Now I have corrected amounts to match across all recipes. You can ALWAYS leave out garlic powder in a rub recipe. It will be just as good, and I have done that myself because I have a family member who can't have it...Thank you so much for your comment and your rating and Happy Cooking Joel!
I found this recipe while searching for pork loin BBQ ideas. I made this today for a graduation party this weekend. I used 2 very large pork loins and cut each in half, placed in foil pans and put those on baking sheets. I have an electric oven so after reading the previous comments I was a little nervous they wouldn't come out tender but oh my! The ones that were on the bottom rack were even more tender than the 2 on the top rack. The total time was 8 hours. I did cook them for 5 and then added water to the pans and covered with foil and cooked for another 2 hours until the temperature got up to 200 degrees. So if you have an electric oven, I would suggest lowering your bottom rack to the last level and cook that way.
Yippie!!! Isn't this an easy recipe for a crowd? I am so thrilled you gave it a high rating-thank you!!!! It helps everyone so much know that it works. Since I have a gas oven, I am so appreciative to have your feedback and comments. I keep adding reader tips to the recipe, so people get the best possible results and will add your tips into the post Martha. I love this recipe, and it has been so popular. Enjoy your leftovers if there are any...and we appreciate you!
The best pork ever! The low and slow made the pork tender and juicy. I made 3.5 pounds for 2 people going to freeze half. Thanks for sharing.
Jean, Fantastic to hear! I love this recipe so much and so do many others. Appreciate you leaving a comment so very much, I work so hard to bring the best recipes to my readers, and it is thrilling when people love them so much. Thanks again for being here!
Hi. You mention a thermometer but make no reference to target temperature. What should we aim form as that's generally better than weight x time. Many thanks!
Hi James! Here are the exact instructions...enjoy your pulled pork! 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.
The rub in this recipe was so good. I made this for a family party and it turned out great. I'm saving the rub recipe for sure!
This is amazing! I made it for a large group and cooked 2 loins totaling 15 lbs. uncovered in a turkey roaster pan in an electric oven overnight. Oh my goodness! It did not have crispy edges as there was a lot of moisture in the pan but it shredded beautifully and tasted so, so good! Thank you for this recipe and all the extra info!
Becky, thank you so much for your 5-star review and wonderful comments! This recipe is great to serve a crowd, and I am so glad to hear it worked out so well for the lucky group you fed. I have a small outdoor smoker but love to do this indoors in the wintertime and the leftovers store great in the freezer too! Happy Cooking...
A 4 lb pork loin should take 10 hours based on the 2.5 hrs per lb rule. Should it be covered with water added and cooked for an eleventh hour, or earlier in the process?
Hey Jeff, I haven't heard that rule? This recipe is well tested and works in a Gas oven. You can add liquid, but I didn't and it worked great!
Hello! Can I cook this on stovetop?
Hi Eva, this recipe is for the oven only.
Would like to make this recipe in a pellet smoker. Would the same cooking instructions apply. Cooking 2 5lb loins for a party. Thanks!
Hi Lonna! Well, I have no idea as this recipe is tested in and works in an indoor gas oven. Totally different cooking method! I have smoked things myself in a Weber bullet, and it works, you might need to add some liquid in your pan to keep it moist? Please let us know what you learn?
Sorry Lisa but I followed your instructions to a "t" and what emerged from the oven was not shreddable . . . it was a dried out pork tenderloin which I then sliced and rolled in the rendered fat on the bottom of the roasting pan in order to make somewhat palatable. I believe that you need to modify your cooking instructions and after reading the other comments above mention the adding of water and wrapping the pan with tin foil . . .
Hello Gary, I am so sorry to hear this, did you use a pork loin? Pork tenderloin is a different cut of meat and will dry out, it is much smaller and doesn't work well. I have not tested this recipe with a pork tenderloin cut, but adding liquid would definetly help. Hope you try it again with a pork loin cut, it works really well!
I followed directions but didn't read the comment on electric ovens. Are you sure the thermometer should show 200 before turning off the oven? My pork loin was 1 pound 7 ounces. I used a probe that comes with my oven. It never reached 200 before the meat was shrunk and dried out. I haven't tried to shred it yet. I hope it's not ruined. I love low and slow and have cooked ribs and chicken like that, but I think I'll go back to Brown N Bags for my pork loin.
Hey Becky! What people do with electric ovens, is add some liquid and cover. This is a low and slow cooking method, and many people have made it in an electric oven successfully, but the trick is some liquid or it dries out and it tough. You could try to add liquid, cover very tightly with foil, and put it back in the oven on 200 for a couple of hours? Not sure if this will do the trick but it is worth a shot!
This is a PHENOMENAL recipe! I tried it for the first time last month to surprise my mom who was coming home after a trip, and it was super-delicious. She loves pork and this is a much leaner way for her to enjoy it. I was sceptical initially as it was my first attempt and I couldn't believe it could be so easy, but it really was - mine turned out the faintest bit dry so all I need to change is when I add in liquid/cover (I live in a tropical country so I think the difference in weather and external temperature just calls for a bit more moisture). I just put another one into the oven and can't wait to enjoy it later!
Great to hear you loved this pulled pork Chenoa! It is one of my most popular recipes, when I heard you could make it in the oven I was intrigued and honestly had the same doubts but it works. Sometimes pulling out the smoker in the backyard takes too much effort, and the slow cooker is a different result. So glad you love this recipe and it's great to pop leftovers in the freezer. Hope you try some of my other recipes with the pulled pork that I linked to, thanks for your awesome feedback!!!! Happy Cooking, Lisa.
I am cooking 3 (8.5-9lb) pork loins for a party. I wanted to cook in an electric roaster.. I am looking for suggestions! This recipe looks so good, but 2.5hrs/lb is too long for me, although I have considered cutting loins in half to cook. I am wondering if anyone has used electric roaster and if they adjusted temp or time cooked?
Thanks!
Hello Nicole, Well honestly I don't know how this recipe will work in an electric roaster? I would add some liquid in the pan like water or stock, and cover the pan so the pork doesn't dry out. The method in this recipe is low and slow, so try to cook it low temp longer period of time, otherwise, the meat won't pull apart!
Has anyone tried injecting the pork before cooking? Apple cider? I'm cooking 6(2-3 lbs each) of these tomorrow(I know, not the best idea to try a new recipe for this many!!)
Hi Brian! I have not ever tested this, but I believe injecting will help the pork stay moist, but not sure about just apple cider vinegar..might be a bit strong? And curious if you are doing this recipe in an electric or gas oven? That does affect this recipe as it says in the notes.
My cooking time was quite a bit longer, which I expected since it was at least a 3.5lb pork loin. I never reached 200°, even after 8 hours of low and slow roasting. I finally decided it was good enough when I got an area to 195°. I have an electric oven, so I did cover it for the hour as recommended, but didn't add liquids since there was quite a bit from the meat already in the pan. It did not shred as easily as I was hoping for, took a little extra effort and was a little dry to me. That being said, everyone loved it! I think the next time I make it, because it is a keeper, I'll give it a try it in the slow cooker to see if it's a little less dry. Thank you for this recipe!
For me it was very tasty but dry as well. I sort of saved it by pulling the pork, putting it in a skillet and scraping a little of the seasoning off the pan then putting about 1/2 inch of water and a tablespoon of butter in with it. I cooked it on medium low and stirred it a few times to sort of moisten it up a little. I cooked it until it had absorbed almost all the water. Next time I make it ( Oh yes, there will be many next times, this really was delicious!) I think I'll use a smaller pan (less surface area means less evaporation) and maybe a shot of water in it as well to get things started, then make sure theres about 1/2 inch of water/juices in the pan before it rests.
My pork loin was frozen then defrosted, plus I cooked it in a large roaster instead of a smaller 9x13 in my gas oven. I don't know, maybe defrosted roasts are more prone to drying out with this method, or maybe the size of the pan is affecting the recipe? I'm giving it 4 stars because its a tricky recipe to get just right, but dont let it scare you off, it's so yummy!
Had 5 lb tenderloin and cooked at 210 in electric over for 12 hours - outstanding. Had to do 250 degres last 30 minutes. A little too spicy but juicy and pulled apart. This is outstanding.
Jerry, That is GREAT to know (and FANTASTIC JOB!) that it turned out in an electric oven and a long cook time! So glad you love this method of pulled pork. I have a smoker and make it outside in spring and summer, but this is a great way to keep the house warm in winter and make a large amount of pulled pork at home. Happy Cooking, thanks so much for making and rating the recipe!!!
The only things I would change about this recipe are the cooking time (my pork tenderloin was a tad dry) and to maybe add some citrus zest or juice with the rub for a bit more depth. I did use Hungarian paprika for the paprika, as well as a mixture of ground fennel seed and celery salt in place of celery seeds (which I had not) and some of the salt. I did also omit the sugar for an added health benefit.
I made this for a potluck at work, and by the end of the day, almost all the meat was gone! Thanks for the recipe!
Hey Michele! Thank you and so glad you made the recipe...excellent point about the mean cooking time/temp. Some of our ovens do vary a bit in terms of temperature which can make a big difference when cooking low and slow. Some people add a splash of chicken stock in the pan, and that helps keep it moist through the cooking process. Appreciate you writing in, and for rating our recipe.
A little curious about the done temperature of 200 F - On my thermometer it lists 160 F as the temperature for cooked pork. Any explanation on why the temp is different for this recipe? Just curious- I see so many great reviews in the comments- but still wondering why the higher temp for this recipe. About to try the recipe myself so no rating yet- just fyi
Hey Gary, VERY GOOD question! Well, that is the temperature I tested the recipe, and you are correct at 160 pork is cooked. (USDA guidelines even say 145!) But what I like is that that temperature is similar to the temp I shoot for when smoking outside in a traditional smoker. And, I like the "bark" or edges that are slightly crispy, and got that result at 200 degrees. Someday, I will try to test it out a little lower at 165, and if the results are just as awesome, I will update the recipe to reflect that temp. Hope you are loving this pulled pork, it has been a huge hit with so many!
Thanks so much for reply Lisa. Yes the loin turned out to be just delicious & I did it to your recommended temp. All the happy reviewers backed up your recipe- So I followed your lead and was extremely happy with result. I bought two of the loins- & I have the 2nd one in the oven as I write this. My roast was already seasoned with Teriyaki when purchased- and I just improvised a few more dry spices as I usually do when cooking. Just making the point that i improvised a bit on the seasoning end- and followed the cooking instructions Very happy with the final product. And this time I gave it the 5 star rating it deserves.
Don't remember the exact source, but another guide for pulled pork mentioned that while 170 = cooked, you need that extra 30 degrees for pork that is tender enough to pull apart.
Hi Vella, Yes! When I first heard about making pulled pork this way, I was fascinated that it would work. For years I have made it outside in the smoker, and it also works in a crockpot/slow cooker. I like the texture that this pulled pork cooking method produces, it also keeps the house warm on cold days!
I am making this roast currently in an electric oven. It smells and looks great and has plenty of liquid and I didn't add any It is resting now and can't wait to get in to it! Thanks!
Oh yum! Crossing my fingers it was delicious Holly, we have made this many times but have a gas oven and for some reason, it shreds easier. By the way, you can easily freeze your pulled pork an use it for many other recipes. Thanks for making the recipe!
This recipe sounds so delicious! Saving to make this later.
What a wonderful post! I love this. IT looks so good! Thanks for sharing. 🙂
That dry rub looks amazing and your pictures are making me drool lol. I can honestly use this recipe for appetizer, lunch and dinner.
Ahhh Pearl! I really LOVE photography...and put my heart into each recipe shoot. That means alot. The dry rub recipe came to me by of all people my brother who loves to BBQ and smoke meat. He taught me so much, the recipe is close to the original but of course I made it my own with a few extra ingredients! Happy Summer...
Holy Moly this looks delicious! It's awesome that you not only provided the recipe, but you explained technically what roasting is (how many times have I roasted things without knowing what that even meant??) and then gave some examples of how to use the pulled pork - the cuban sliders are going to be my JAM next weekend at a friend's cookout. Thanks for sharing!
Yay, what a nice comment Sarah! Hey we are all learning about cooking all the time, and roasting is my FAVORITE way to cook! Things just taste better roasted, the flavors really develop. Pulled pork is so easy this way, sometimes I use my outdoor smoker, but that is a lot of work and time. This method is so terrific, and try that BBQ rub, because it is terrific on chicken, beef etc and uses up extra spices you might have...enjoy your summer!
It does look like an amazing dish. I know I am just nervous doing the right things with the rub. But I know when it's done right the flavor is amazing. I know I would love this.
Oh you can't go wrong with a rub, just put it on your pork, (chicken or beef) it will be amazing! We use this rub so often, and there are no preservatives or yucky chemicals...it's better for you, I promise you will taste the difference!
So if it’s five hours with an additional hour covered with water in the bottom is a total of six hours? I’m just trying to clarify
Hi Leighann! According to another reader she had success with covering the pork loin with heavy foil after cooking for 5 hrs, and adding some water in the bottom of the pan. Be sure to calculate for 2 1/2 hours per pound of your pork loin. Let us know how it came out!! (The recipe I tested and wrote was in a GAS oven, and ELECTRIC ovens for some reason don't allow the pork to shred as well.)
help!! I'm making this to serve 30 people tonight. I have two roasts in an electric oven. One is 5.6 pounds and the other is 3 pounds. I've had them in the oven at 220 for 4.5 hours and the thermometer already says 200 degrees, yet, it doesn't seem ready to shred. what should I do???
Hi Tarrell! What you can try is to add liquid (water is fine) and cover the roasts with heavy foil and cook for one more hour. One of our readers did this and it worked and shredded beautifully. (I have a GAS OVEN and that is how the recipe was originally tested). Try this and let us know how it turns out...Good Luck!
I’m wondering how to alter the cooking time to cook multiple pork loins in a big electric roaster. I’m going to cook 4 of them for a party. This recipe looks amazing! I’m thinking it shouldn’t have to be cooked much longer because each one is still cooking individually?
Hey Chris! Well I am so excited you are going to try the recipe. The rub recipe is SO easy, I use it on many grilled dishes all summer long. Honestly, I have never cooked in an big electric roaster? But my thought is the temperature is really the key. Roasting usually means high heat, and so if you can control the temperature, keep it low and slow. You also have the option to add some liquid into the electric roaster like chicken stock or water to keep the meat moist and from drying out. One thing I do know is that this recipe doesn't work well in an electric oven. I develeoped and tested this recipe in my gas oven, and it works well. When you test it out, will you loop back with us and leave a comment on how it worked? Good luck Chris!
How did it work out Chris ? I am also looking to cook 3 roasts this weekend in an electric roaster and was thinking that this recipe looked perfect. Did yours work out well ?
DId this turn out in the electric roaster? I am planning on doing the same for my rehearsal dinner in a few weeks.
Has anyone done this in a crock pot instead of the oven? If so where there any modifications you made, how long did you cook it for on low, how did it turn out?
Hi Ashley, Well I haven't made this in a crockpot and tested it, but it should work. If you do, I would suggest adding liquid (water, broth etc) and it would be about 5 hours on low. The oven simulates a smoker, as the edges get a little darker and forms a crust like it does in a smoker. If you try it let us know how it goes and good luck!
This pork loin was amazing. Such amazing flavors and love the homemade spice rub. We basted our homemade barbecue sauce on the pulled pork afterwards!
Just made this for the second time in electric oven. Cooked it uncovered at 225 for 5 hours and an additional hour covered with a small amount of water on the bottom. Perfect!
Oh Suzy, I am thrilled to hear this!!! You have no idea how much I appreciate you sharing what you learned. Honestly, it has been bothering me...So here is what I will do is amend the recipe (and if it's ok to thank you by first name!) I asked a cook friend of mine about the electric oven, and we think that the moisture that is created in a gas oven makes a BIG difference when cooking pork low and slow. Again thanks for being an awesome reader and COOK! Well done!
I followed the recipe exactly, and my pork turned out dry... tasty but dry. I roasted a 4.5 lb pork loin (center cut) for 5 hours. Next time I will cover it and/or add some liquid.
Hi Grace, I am so sorry to hear that! The recipe will work just fine as you plan to do in the future with some liquid and covered, and will shred easier too. Curious do you have a gas or electric oven? I developed the recipe in a gas oven, and wondering if that might be the difference?
I made this pork loin for Fourth of July and it was amazing! Thank you for posting this awesome recipe. We're using the leftovers for pulled pork philly sandwiches. Love cooking once for multiple dinners!
Hey Sandy, that is fantastic! I love this recipe, can it get any easier? And the leftovers freeze well in ziplock bags. I really, truly appreciate your kind comment. I work very hard
to share my best recipes with everyone, thanks for being a part of our fun community!
You state 1/2 cup of rub in one location, but also suggest using 1 cup of rub in another location.
Would a baking sheet placed on the lower rack & filled with some water replicate the gas oven effect?
Marc, great notice..I corrected that in the recipe card and appreciate you calling it to my attention. Hope you like the homemade rub, I have a new pulled pork recipe about to hit the website you might like that one to try it on!
Hey,
I made the rub and have the loin marinating in the fridge overnight. Would it be OK to add some wet BBQ sauce halfway through cooking?
Hey Mike! Sorry I just got back from a long holiday...yes of course! It will help keep the pork moist and adds flavor, I would go lighter on the rub? Let us know how it turned out!