- Hey everybody, I'm Joey, and today we're making pulled pork in the oven. Now, let's get shredded! Pulled pork in the oven is an easy way to feed a lot of people, and it's awesome too. The very first thing you need to do is preheat your oven to 275 degrees. Next, we're going to go ahead and just pat this off with some paper towels, get it nice and dry so we can go ahead and apply the seasoning. Before we season this, let's talk about this cut of meat. There's many different cuts of meat that you can use to make pulled pork. They all have their slight differences, but they're all great cuts, anything from the picnic roast, the pork butt, the Cali, or you'll often those terms used with the word Boston in front of it, and that's exactly what this is. This is a Boston pork butt so essentially it's been de-boned and wrapped up in butcher's twine to hold it together. Any of those cuts work very well. Now, let's go ahead and talk about seasoning. I like to go ahead and apply a little bit of mustard here, and this will allow our seasoning to stick. This is where it gets just a little bit messy. Go ahead and coat this thoroughly with mustard on all sides. Now that it's covered in mustard, it's time to apply our flavor-bomb pork rub. It's a combination of brown sugar, salt, and a lot of delicious things. For all the dirty details, go check out our website at RedMeatLover.com. We're going to apply this thoroughly to all sides, using my clean hand. It's important to apply liberal seasoning, because that will help create those awesome burnt ends, those little flavor bombs in your mouth, once this thing is cooked. So go ahead, don't be shy, put lots on there. You'll be glad you did. Now, it's time to transfer our seasoned pork into a roasting pan, I like to use one with a raised rack, so it allows air to circulate around meat as it cooks. Now, I always carry these claws with me, because you never know when a street fight's gonna break out, but they're incredibly handy for transferring meat, too, here we go. Next, I'm gonna add just a little bit of water to the bottom of the pan, as I said, this is a raised rack, so this will help create some moisture in the oven as it cooks, and also prevent the bottom of the pan from burning. Follow me, and let's put it in the oven. I'm gonna place this is in the oven and let it cook uncovered for about an hour, or an hour and a half per pound, or until it reaches an internal temperature of about 195 degrees. Next, I'm gonna go ahead and put a thermometer right into the pork, this is an instant read thermometer that will monitor the temperature of this meat as it cooks. I won't have to open the oven, I'll never have to guess. I'll know exactly when this reaches 195 degrees. Now that it's in the oven, you have plenty of time to go to RedMeatLover.com and register for our newsletter. When you do, you'll be registered to win a free MeatTee. We're giving away a grilling shirt every single month, all you need to do is sign up. We'll be right back in a few hours, see you soon. Alright, this has been cooking now for seven hours, or about an hour and a half per pound. It just reached temperature of 195 degrees, so I'm gonna take it out. Look at that, it looks awesome, and if you could smell this at home, this is the smell of tasty. So next, I'm gonna go ahead and cover this for about an hour, and that will cause the pork to raise in temperature about 5 or 10 degrees. I'll be right back. Alright, now what we need to do is remove this butcher's twine. We only need to do this, because this is a Boston pork butt. If it was a pork shoulder or a picnic roast, it wouldn't come with this string. Now it's time to get shredded. You can use forks to do this, but I like to use my meat claws, they're handy in the kitchen and lethal in the streets. Now, whether you use claws or forks, the important thing is to pull the meat away from each other, which will allow it to shred very nicely, here we go. Now that the pork is shredded, it's time to dig in, and actually my favorite pieces are these burnt ends. They're like flavor bombs for your mouth, so so good. At Red Meat Lover, our motto is "Any cut of meat, any type of heat." We would love your feedback in the comments below, or you can send it directly to me, to Joey@RedMeatLover.com. If you liked this video, please subscribe to our YouTube channel for future updates. And in closing, I'll share what my doctor told me, I shouldn't be having intimate dinners for four, unless there's three other people there. I'll see you next time.