Last Updated February 15th, 2023 at 10:41 am 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?
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 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, 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?
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 pork loin is not as fatty as the other pork cuts.
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!)
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 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!
Recipes To Use Pulled Pork:
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Oven Roasted Pulled Pork Recipe (Pork Loin)
- 2 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 Pork Rub
- In a large mixing bowl combine 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.
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 ½ 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.
Shawn Taylor says
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.
Rayna Scott says
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!
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!
Elizabeth Martinez says
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?
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.
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
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!
Joel Kline says
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!
Martha VanBuskirk says
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!
Jean M Jacinto says
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.
Lonna Robinson says
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?
Gary Epton says
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!
Becky Henley says
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?
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!
JERRY GLOVER says
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.
Gary Sapone says
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!
Gary Sapone says
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.
Vella Desconces says
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!
Holly J Bragg says
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...
Sarah Gray says
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!
David Allen Elliott says
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.)
tarrell kullaway says
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!
Jessica Robinson says
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!
Grace Wilkes says
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!
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!