Last Updated September 25th, 2020 at 03:44 pm by Lisa
The low temperature and slow, long cooking process make the pork roast easy to shred as it becomes tender over the hours. The result: perfectly moist yet slightly caramelized edges, a super savory pulled pork made from pork loin!
Try my Homemade BBQ Rub, it makes the best pork rub, and is one of my slow-roasting secrets. And it is preservative-free…
See the thing is, there are endless 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, and it makes fantastic make ahead party food!
Are ya hungry yet?
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In the Summer, I do love to use a 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.
But if the weather isn’t cooperating, one lazy afternoon of oven roasting indoors can create BBQ pulled pork dishes for days that will make your friends and family want seconds and thirds!
How Does Oven Roasting Work?
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, keeping the pork moist yet creating a nice crust on the pork loin before it is pulled. 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.
Let’s talk about the pork cut…
Why Use A Pork Loin For Pulled Pork?
In fact, did you know Pork Loin Roast, is just a few calories more than skinless chicken breast and lower in fat and calories than chicken thighs and chicken legs!
And so there ya have it, ultimately, use the cut that makes you happy, this is a pork judgment-free zone and today we are using Pork Loin.
What is the difference between a pork sirloin roast and a pork loin roast?
Butchers create Pork Top Loin Roasts by tying two top loins together with the fat sides out.
Pork Sirloin Roasts (a.k.a. loin pork roast, pork hipbone roast, pork loin end roast) are lean but less expensive than pork tenderloin and pork Sirloin is as healthy as pork tenderloin!
How To Make Oven Roasted Pulled Pork:
First, Make The Rub (or use one you have!)
1/4 cup brown sugar
1/4 cup paprika
3 tablespoons cracked black pepper
3 tablespoons of sea salt
2 tablespoons lemon pepper
2 teaspoons chili powder
2 tablespoons garlic powder
2 tablespoons onion powder
2 teaspoons celery seeds
1 teaspoon cayenne pepper
In a large mixing bowl combine with a whisk.
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!
Next, rub your meat with pork rub:
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.
Safe Pork Loin Temperature:
Check the temperature throughout cooking, a wireless digital thermometer makes this really easy, I love my Thermopen from ThermoWorks. It is the most accurate thermometer on the market according to America’s Test Kitchen, and I use mine for everything from baking, frying, and roasting meat.
What To Serve With Pulled Pork:
There are endless side dishes that will go well with pulled pork, but a few favorites are 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!
Once the pork loin has reached a safe internal temperature between 145-160 degrees internal temperature, shut off the oven and let the pork loin roast cool for an hour before removing from the oven.
Leftover pulled pork can be refrigerated for up to three to four days and can be frozen for 4-6 months depending on how well it is frozen.
Your slow-cooked pork loin oven roasted!
Your pork loin is slow-roasted in the oven, doesn’t this 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.
And mix in the pan juices, they are full of delicious flavor!
Amazing Oven Pulled Pork Recipes:
Recipes To Use Pulled Pork:
All The Best Dishes,
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Oven Roasted Pulled Pork (Pork Loin)
- 2 lb pork loin
Homemade Pork Rub (1/2 cup)
- 1/4 cup brown sugar
- 2 teaspoons chili powder
- 1/4 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
- 1/2 cup BBQ Sauce
Mix The Pork 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 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.
Prepare The Pork Loin
- Preheat your oven to 225 degrees.
- In a large roasting pan, rub the dry rub over the pork loin. Optional: trim the fat layer if you wish.
- Place the pork loin uncovered with the fat layer facing up before roasting. Now the pork won't be dry, it will look wet.
- 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 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.