Oven BBQ Pulled Pork (2024)

FAQs

How long does pulled pork take in the oven? ›

Make sure pork is oriented fat side up. Add half of sauce and chicken stock or water. Cover Dutch oven, transfer to oven, and cook until pork is just starting to turn tender, about 4 hours.

Yes, you should cover pulled pork in the oven to help the meat retain moisture and cook evenly. Once the pork is nearly cooked, you can uncover it to allow the top to carmelize and develop a slightly crispy crust if you'd like.

For pulled or shredded pork, cook until the pork reaches an internal temperature 205°F. Remove the meat from the smoker, but don't open the foil just yet — allow the meat to rest covered for 1 hour.

Roast in a 250° oven until an internal temp of 200° to 205°—about 8-9 hours.

Do not overcook your pork. You only want the temperature of the meat to reach about 200 degrees, so start checking it with a meat thermometer at the lowest recommended cook time. It's tempting to set it and forget it, but your pork will taste dried out and stringy if you leave it in too long.

The low-and-slow method is the cornerstone of excellent pulled pork. This technique involves cooking the pork at a low temperature (typically between 225°F to 250°F) for several hours. This slow cooking process breaks down the tough muscle fibers and connective tissue, resulting in tender, fall-apart meat.

Pulling the Pork

Once the meat reaches an internal temperature of 180 F to 190 F, it is ready to be pulled. You can serve the meat once it reaches 165 F, but it won't be tender enough to pull apart properly.

A 2-4 Hour Rest Makes Brisket & Pork Butt Better

Because they contain connective tissue that is converted to gelatin after many hours of “low & slow” cooking, and it's this gelatin that rehydrates the meat during the resting period.

When the pork reaches an internal temperature of 165 to 170 degrees F on an instant read meat thermometer (after about 4 to 5 hours), remove it from the grill and double wrap in aluminum foil to keep the juices from leaking out.

We like to smoke our butts at 275 degrees for about 6 to 7 hours - until the butt internal temp is at about 180. Then you will want to wrap the butt and put it back on the smoker for 1 - 2 hours till the internal temp reaches 205.

What is the secret to pulled pork? ›

Skim the fat off the top of the cooking liquid. For more moist and flavorful pulled pork, you can mix some of the cooking liquid back into the pork. Start with a little, mix, then add more until the pork is as wet or dry as you like. Alternatively, for barbecue pulled pork, you can mix in barbecue sauce.

When cooking a pork shoulder at 250 degrees Fahrenheit, plan for a slow-roasting process that typically takes about 1 to 1.5 hours per pound of meat.

Cook the pork shoulder in a 275° F oven, or on the grill over indirect heat, until the internal temperature reaches 180° F to 190° F—about 6 hours. The meat should be very tender and easily pull away from the bone.

Cooking time will be between 2 to 4 hours, depending on the amount of pork and whether it's bone-in (which takes longer to cook). This is entirely hands-off time. The pork is done when it's so tender that it literally flakes apart when you poke it with a fork and falls off the bone.

Rub the seasonings into the meat, and make sure that the fatty side is up. Cover tightly with foil, and bake at 375 degrees for 2 and a half to 3 hours. Remove from oven, and let rest (COVERED) for another hour. When it's cool enough to handle, use your fingers to shred it, separating the meat from the fat and bones.