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.
Thanks so much Lisa for the recipe! I always use a loin when I cook just about any type of pork because I can control the fat. It's been a long time since I've prepared pork for pork bbq sandwiches. Everyone uses a different cut of pork. I did a search on pork loin for pulled pork and found your recipe. It gave me the confidence I needed that it would turn out...and it did! I've never had an official recipe...now I do! I didn't use your rub but I will try it sometime. (only because I had a Penzey mix that I had to use up) I'm seriously so grateful because no one uses loins! Thank you!
Wendi, that is so great to hear! I love pork loin for many reasons. But mostly its a lower fat lean pork cut that is so reasonably priced! If you love pork loin recipes be sure to try my Cherry Balsamic Pork Loin recipe, its my go to for easy entertaining and is perfect for the holidays. https://www.delicioustable.com/cherry-balsamic-roasted-pork-loin-2/ Thanks for making the recipe, your comment, and rating!
Nope. I told myself this was going to be a mistake. I was cooking for 11 people that I haven’t seen since I was a child and of course I wanted to make a good impression and thought it would be a bad move to use a pork loin when I had always used a shoulder. But I figured, this sounded like a really good recipe and the reviews were great, so I persevered!
I am so glad that I did! Yes, recipe is wonderful and the rub is epic! I used a constant thermonitor and first checked that my oven temperature was correct, as stated on the dial. After confirming this, I prepared my 7 pound loin. I needed to cut it in half in order to fit it into the pan that I used… I’m gonna put the thermometer in and let it roast for a whole five hours. I stuck a fork into it and felt as though it was still a bit tough inside in comparison to my previous pulled pork recipes, but I put the tinfoil tent on top of it, and put it back in the oven for the additional hour. My pork loin had just reached the internal temperature of 200° , near the very end of its cooking time. After that last hour, I was so excited, I pulled the loin out of the oven, forgetting to allow it to rest for the additional hour… However, when I first began to pull the pork, I thought that I was going to be very disappointed, because I did not pull apart as easily as a fat, riddled pork shoulder does… However, I persevered and found a technique that shattered the pork well, and I have to say that when I first took a big pinch of meat and put it in my mouth, a huge smile came over my face! I immediately called my husband, and so he could experience how delicious this was! He wanted to have it for dinner immediately, but, of course, this was the recipe that I was making for others. In the end, I added back about a cup of the drippings from the bottom of the pan and the remaining rub and mixed it all up! You will not be disappointed with this recipe! Next time, I will be sure to allow it to rest for the extra hour. I will not be serving this for two days, so I can only imagine that the flavor or further penetrate into the meat! I am only bringing a bottle of barbecue sauce in case someone chooses to use it, but I feel that without it, it is absolutely, amazing! Thank you so much for this recipe! I had a friend from Puerto Rico, who had given me a recipe for roast pork, but I lost it years ago and have not been able to duplicate the recipe. This comes as close as I have been able to achieve, and I am so happy once again!
Well Heidi you just made my year! THANK YOU SO MUCH! I LOVE this recipe and it is one I frankly didn't trust at first either. I am going to make a video for it, readers love that rub and so glad you do too!!! You will see it in several other recipes on Delicious Table. I adore pulled pork but not the little bits of fat and tough parts, this was why I too persevered in making this recipe originally. I am beyond thrilled that you and your husband approved. I am like you I recipe test on my friends all the time! Tomorrow I am trying two new recipes for a dinner party, I like to live on the edge I guess. Wow, I almost have tears in my eyes writing this back to you, thank you. I do this because I love to cook, and to know that this recipe was for all your friends means the world to me and so many others that will make it. Well, the video will be up soon, and I might just have to give you a shout out! Thanks again for being a huge part of our community here on Delicious Table, we appreciate YOU so much. XO
This is the 2nd time that I've made this pulled pork using a pork loin in an electric oven. It is a great recipe! I don't add any liquid, bake low & slow and reheat the next day in crockpot for a birthday party. Everyone loved it and is surprised that I use a pork loin. 🙂
Hey Lisa, well thanks so much for your rave review and five stars! Isn't it something? I honestly couldn't believe this recipe would work until I tested it. And pork loin is the best. I buy the huge package at Costco, and we love it so many ways. Not sure if you saw my other pork loin recipe for Cherry Balsamic Pork Loin? It is terrific for the holidays (looks fancy) but takes 10 minutes to put in the oven. A winner, and it is a go to for me for entertaining. Here is that link. https://www.delicioustable.com/cherry-balsamic-roasted-pork-loin-2/ Well, looks like I need to do even more pork loin recipes, let me know if there is one you think would be awesome!
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.
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!
Rayna
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!
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?
Hi Becky,
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.
Hi,
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
From Montreal
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!
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!