Last Updated April 4th, 2024 at 01:27 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
- 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.
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!