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.
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
- 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
- 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.
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!
Oven Roasted Pulled Pork Recipe (Pork Loin)
- 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
- ½ cup BBQ Sauce
- 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.