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Oven Roasted Pulled Pork Recipe

Updated on January 1, 2021
Pamela99 profile image

I am interested in making delicious, unusual meals and desserts, particularly for special occasions. Quick and easy meals are also great.

Boston Butt Pork Roast My Photo
Boston Butt Pork Roast My Photo | Source


This recipe does not require a smoker, and it tastes absolutely delicious. While this method takes a bit of time, it is not difficult to make, It meat turns out tender and delicious. A boston butt is ideal for pulled pork, and using a roast that is 4 to 7 pounds is also ideal.

You will need a 3” deep roasting pan that is large enough for your meat. You need at least 1” on each side for your meat. You can buy a disposable aluminum pan at the grocery store that will work if you do not have a roasting pan large enough to cook this boston butt.

A digital thermometer with an alarm is also handy, but not necessary if you have a regular meat thermometer. In addition, this recipe calls for the meat to be soaked in a brine solution for 12 to 24 hours, so you need a 2 gallon ziploc bag, or in my case I happened to have a very large bowl with a lid to marinate the roast as I did not have a 2 gallon bag.

Spice Ingredients My Photo
Spice Ingredients My Photo | Source

Dry Rub

After you prepare your pork roast to go into the brine, it is also a good time to mix your spices for the dry rub.

Mix all spices and other ingredients together well, and store in an airtight container. This allows the various spices to blend together if you mix them a day ahead.

  • 1 tbsp ground cumin
  • 1 tbsp garlic powder
  • 1 tbsp onion powder
  • 1 tbsp chili powder
  • 1 tbsp cayenne pepper
  • 1 tbsp salt
  • 1 tbsp ground pepper
  • 1 tbsp paprika
  • 1/2 cup brown sugar
  • 1/3 cup Applewood Smoke dry rub

Brine Solution My Photo
Brine Solution My Photo | Source

Brine Ingredients

  • 1/2 cup Kosher salt
  • 1/2 cup brown sugar
  • 2 qts cold water
  • 3 tbsp dry rub mix (I used Gourmet Warehouse Applewood Smoke)
  • 2 bay leaves

First add the salt to the water, and stir to dissolve the salt. Add the brown sugar, and stir well. Add the dry rub and stir once more.

Prepare the meat by rinsing it under cold water, then dry it off thoroughly. Place the pork in a 2 gallon ziploc bag or some type of container so the brine covers the meat completely. Carefully pour the brine over the meat, and place two bay leaves in the liquid. Keep the meat in the brine for 12 to 24 hours. I kept my pork roast in the brine for 24 hours, and I believe that is why the meat was so tender.

Pork in Brine My Photo
Pork in Brine My Photo | Source
Closed Bowl for Refrigerated Brine and Pork  My Photo
Closed Bowl for Refrigerated Brine and Pork My Photo | Source

Baking Directions

Preheat the oven to 225°. I prepared the roasting pan with aluminum foil on the bottom for easy cleanup.

Take the pork out of the brine, and rinse it under cold water. Dry it off. Next, use the dry rub to cover the whole piece of meat. Rub the dry rub into all of the meat, except the bone. The fat side should be up when you place the meat in the roasting pan. Cook the roast uncovered in the middle rack of the oven.

I had a 7.40 pound pork roast, and it cooked for 12 hours overnight. The roast should reach 190° to 200°. Some ovens automatically turn off after 12 hours, so if you have a larger pork roast you may need to turn the oven back on.

When the appropriate temperature is reached, turn the oven off. Cover the pork with aluminum foil if there is moisture left in the bottom of the pan until the pork roast temperature falls to 170°.

Pork Roasting in Oven


Final Steps

When the pork reaches 170°, you can take it out of the oven. I started by cutting a small piece of the well seasoned pork off the roast to have a taste. It was even better than I expected!

You must cut the crusted fat layer off the top, then you can use two forks to start pulling the pork apart. The middle part of the pork just fell apart, and the outer layer had a delicious crispy crust due to the spices. You can also cut thin slices off, or cut if against the grain for small bites that fall apart. The meat close to the bone is especially tender. This is a meal you and your family will fully enjoy.

I was amazed that I had such a large quantity of meat. I froze half, and we are eating the rest. I think you will really enjoy this recipe, and be pleased at the ease of this recipe. Mixing the spices and brine was so simple.

Finished Pulled Pork My Photo
Finished Pulled Pork My Photo | Source

Final Thoughts

We have cooked pork in the smoker, but this is the first time I ever tried using this recipe. My family loved the result. This meat was so delicious, and it gave us more than one meal. It was certainly worth the effort.

This content is accurate and true to the best of the author’s knowledge and is not meant to substitute for formal and individualized advice from a qualified professional.

© 2018 Pamela Oglesby


Submit a Comment
  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Yes Glen, I think that would work. I use sea salt frequently.

  • Glenis Rix profile image

    Glen Rix 

    2 years ago from UK

    I could probably substitute sea salt, which is coarse, for the Kosher salt.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Glen, Kosher salt is a little more corse than regular salt, but I think you could use regular and still have a delicious pulled pork. We use to cook this meat on a big smoker but my husband is not up to it anymore, so that is why we use the over. It is still work, but delisious. I think the vaccuum packed is probably great for 2 people. Thanks so much for your comments.

  • Glenis Rix profile image

    Glen Rix 

    2 years ago from UK

    Looks delicious! Here in the UK, pulled pork seemed to emerge from nowhere a couple of years ago.It can now be purchased vaccuum packed, complete with a barbecue sauce, ready to pop in the oven for 40 minutes - ideal when there are only two in the home. But for larger gatherings your recipe looks ideal. I'm not sure that I could find Kosher salt here, though. I have never heard of it and need to explore how it is different from ordinary everyday salt.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Margie, We really lke this recipe, and I hope you do too. Thanks for your commets.

  • Margie Lynn profile image

    Margie's Southern Kitchen 

    2 years ago from the USA

    We love a delicious pulled pork sandwich! I have made pulled pork many times but I did it the lazy way in oven roaster! Your recipe sounds delicious, thank for sharing!

  • teaches12345 profile image

    Dianna Mendez 

    2 years ago

    I enjoy a good pulled pork sandwich in the summer and this recipe looks like one my family would truly enjoy. Thanks for sharing.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Rajan, I think you will enjoy the recipe. Thank you for the comment.

  • rajan jolly profile image

    Rajan Singh Jolly 

    2 years ago from From Mumbai, presently in Jalandhar, INDIA.

    Looks delicious. Thank you for the recipe.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Patricia, I know a crock pot works well, but this roast was too big. I hunted online and added a few things to my recipe with good results. Thanks for your comments; I appreciate the angels and sending some your way too!

  • pstraubie48 profile image

    Patricia Scott 

    2 years ago from North Central Florida

    Hi Pam I have not over roasted pork but have cooked it in a crock pot with excellent results. I will have to give your recipe a now drooling. Thank you for sharing Angels are headed your way this morning ps

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Pop, I agree! Thanks for the comment.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Louise, I didn't think pulled pork was popular in the UK, but it is delicous. This recipe is not too difficult if you plan out your days.

    Thank you so much for your comments.

  • breakfastpop profile image


    2 years ago


  • Coffeequeeen profile image

    Louise Powles 

    2 years ago from Norfolk, England

    The recipe looks delicious. Pulled Pork isn't quite as popular, I don't think, here in the UK as it is in the States. Although I have seen it in some shops. I have tried it though and enjoy it. Thanks for the lovely recipe, it sounds lovely. =)

  • Peggy W profile image

    Peggy Woods 

    2 years ago from Houston, Texas

    This looks and sounds delicious. I have made pulled pork from a Boston butt roast in my slow cooker. It was good also with different seasonings. Will pin this so that I can refer back to it and make your recipe sometime in the future. Thanks!

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    Hi Audrey, Thank you so much for your comments. The meat made my family happy as it was so tasty.

  • vocalcoach profile image

    Audrey Hunt 

    2 years ago from Idyllwild Ca.

    Wonderful pictures to compliment this oh, so, mouth-watering recipe for pulled pork. Thanks Pamela.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    It is amazing how one type of spice can increase the flavor, I hope this recipe turns out perfect for you. Thanks for your comments.

  • Pamela99 profile imageAUTHOR

    Pamela Oglesby 

    2 years ago from Sunny Florida

    You will love this recipe then. Thanks for your comments.

  • Jackie Lynnley profile image

    Jackie Lynnley 

    2 years ago from the beautiful south

    I am thawing this right now! What luck. Looks so good and I would never have thought to put bay leafs in a roast marinade, what a great idea. I love to use bay leafs as often as I can. So glad I found this!


  • Wesman Todd Shaw profile image

    Wesman Todd Shaw 

    2 years ago from Kaufman, Texas

    As a man who is nearly a carnivore, you're certainly speaking my language. I love those big butts, and I can not lie.


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