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
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!!!