Pulled Pork Baked In The Oven – Video Recipe
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.
| Servings | Prep Time |
| 15 | 10 |
| Cook Time | Passive Time |
| 1.5Hours / lb | 1Hour |
|
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Ingredients
- 7lb Picnic RoastFor this recipe, I used 7 lb roast – smaller or larger works fine
- 3TBSP Yellow MustardUse enough to cover the roast
- 4TBSP Kosher SaltMay need more or less depending on roast size
- 2TBSP black pepper
- 1TBSP Garlic Powder
- 1TBSP Onion Powder
- 8TBSP Flavor Bomb Pork RubUse this as a substitute for the salt , pepper, garlic and onion powder listed above
Instructions
- Pat Picnic Roast dry with paper towels
- Rub with yellow mustard on all sides
- Sprinkle Salt & Pepper (or our Flavor Bomb Pork Rub) over the roast. Substitute with our Flavor Bomb Pork Rub – http://redmeatlover.com/recipe/pork-seasoning-flavor-bomb-pork-rub/
- Heat oven to 275
- Place roast in pan on a rack to elevate roast and allow air circulation. Place about 1/2 – 1 cup of water on the bottom of the pan.
- Let pork cook about 1 – 1.5 hours / lb or until it reaches an internal temperature of 195 degrees.
- Once it reaches internal temp of 195 degrees farenheit, remove from oven and remove from roasting pan / rack and place in large baking dish. Cover the pork with foil and allow it to rest for 1 hours.
- Remove foil and shred pork using forks or meat claws, pulling in the opposite direction….or just shred using hands!
Recipe Notes
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