Learn to cook a TENDER pork shoulder in the oven with this EFFORTLESS baked Pulled Pork recipe….because you don’t need a smoker to make AWESOME pork!
Video Recipe – Pulled Pork Baked In The Oven
- 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.
What’s up ya’ll?! Hope you’re enjoying life and crushing it in the kitchen! If you’re looking for a simple, nearly hassle free recipe and a tasty way to feed a lot of people, this is your huckleberry. You won’t need your smoker for this one because we’re baking this pulled pork in the oven.
Whenever I’m planning a lot of guests for the holidays or Superbowl Party, this is what I serve up to the feed all the peeps. I season the pork shoulder around 10pm with the help of my friends Evan Williams, Jim Beam, and Jack Daniels. Next Put the pork shoulder in the oven around midnight (depending on the size, maybe earlier) so it will be ready when the guests arrive. Give it a shot and lemme know what you think!
Baked Pulled Pork Recipe:
- Pork – In order to make pulled pork, almost any cut from the pork shoulder will work. However, the pork shoulder is a confusing cut because, like a good con man, it has many aliases including the picnic roast (also known as the Cali), the pork butt – which is confusing because the pork butt actually comes from the shoulder, and variations of the same names with the name Boston in front of it. What I’m saying is there’s a bunch of different names and cuts from the shoulder but, all you need to know is they can all be used for this recipe.
- Preheat oven – The first thing I do is preheat the oven to 275, really depends on the oven. I use 275 bc my oven loses a lot of heat. If your oven retains heat well, then 250 might work. If you have doubts, start lower and you can always turn it up.
- Pat Dry – Next pat the pork dry with paper towels….I know some will tell you to brine it before cooking but this is such a fatty, flavorful cut of meat that I’ve never found any difference brining it.
- Mustard – Next, apply a good dose of yellow mustard all over…yeah, it gets a lil bit messy.
- Flavor Bomb Pork Rub – Once the mustard is applied, I’m going to hit it on all sides with my signature flavor Flavor Bomb Pork Rub….something I created just for this recipe.
- It includes, kosher salt, pepper, paprika, garlic, onion and brown sugar. I’ll give the full recipe in another post…it’s super easy to make and you probably already have all the ingredients.
- Roasting Pan with Rack – Now that it’s seasoned, I place it uncovered in a roasting pan with a rack, with the fat side of the roast facing up.
- Rack – The rack will help it keep off the bottom of the pan and allow air to circulate around it to create really flavorful burnt ends. I also place a little bit of water in the pan, below the rack to help keep it moist as it cooks.
- Tip – Can also use tin foil balls to elevate if no rack
- Cook for an hour to 1.5 / lb or until it reaches internal temp of 195. This roast is xx lbs so it should take about xx hours to cook
- Thermometer – I use a digital thermometer which will keep a reading of the pork as it cooks…and it even has an alarm to let you know when it’s done
Once the pork has reached the internal temperature of 195, remove it from the oven and transfer it to another baking dish, cover with foil and let it rest for about 1 hour. The foil wrap will help bring the heat up about 5 – 10 degrees
After the baked pulled pork has rested for about an hour, it’s time to get shredded. You can use forks or I carry some trusty meat claws, which are handy in the kitchen but lethal in the streets. Just pull the meat opposite ways until completely pulled apart. Once is fully shredded, place on serving dish and serve. I prefer an open face sandwich stack of bread, pickles, cheese, pulled pork, and some cole slaw or beans on top…..yum!!!