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!
Did you love this recipe? We would love to hear from you! If you make this recipe and love it, give it a 5-star rating ⭐⭐⭐⭐⭐ with a comment. THANK YOU!! Follow Delicious Table with my free newsletter and share this recipe with your friends on Facebook, Pinterest, and Instagram.
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.
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!!!