Easy Oven Roasted Pulled Pork
We’re running through Spring and heading towards Summer and we all know what that means. Don’t we? Cookouts, eating on the patio, picnics, potlucks and outdoor living! This recipe for Easy Oven Roasted Pulled Pork is one of the best that I’ve made. Yes, I’m not from the south where there’s award winning barbecue in every town you visit (please don’t be offended…..there’s A LOT of slow smoked, pulled meat joints in the south) I’ve watched Triple D and Guy Fiere unhinge his jaw to bite into many a smoked meat sammie! I’m a northern girl, from wayyyyyy up north but I do like pulled pork on a bun with a little slaw on a summer day. Wait, I could eat it all year long:) Pay attention to your grocery flyers because you might find some great deals where you can buy a few to freeze for later!
Slow Roast
The key to this Easy Oven Roasted Pulled Pork is the method of slow roasting. You usually start with a cheaper cut of meat, in this case I used a pork blade roast that I got at the grocery store with a nice layer of fat one one side. They were having a BOGO so I bought a couple to make different things with.
I started with a nice dry rub I made up from a few different recipes I had. A brown sugar base, with a bunch of different spices added in. Onion and garlic powder, paprika, a bit of cumin, chili powder, dry mustard and some salt and ground pepper. I had in the back of my cupboard some Hickory Smoke Powder that I bought years ago at one of those specialty spice stores when I lived in Colorado. I added that last minute. The rub really adds the flavor to this Easy Oven Roasted Pulled Pork and makes a yummy juice that you’ll use later.
First, with your knife, slash across the fat side of the roast. Rub your roast on all four sides you rub your roast, put it in a foil lined roaster, fat side up (or foil pan) for easy cleaning and cover it with foil to roast. I pinch down the edges to keep the moisture in. Start the oven at 450º for 1/2 hour and then turn it down to 240 for another 6 hours (or more). You’ll want to pull the foil off at hour 4 to let it get a good crust. It’s the long slow cook that really makes the meat fall apart easily. Yum! It makes the Easy Oven Roasted Pulled Pork simple to make. You kind of set it, and forget it! Let’s get to it!
Once it’s Roasted
Once you’ve got the meat roasted, put on a plate and pull it apart with forks. You can leave it as chunky or finely shredded as you want. I do mine in a 9 x 13 pan. Mix your barbecue sauce in a small bowl and add equal parts of the juice from roasting. Stir it up a bit first to make sure it’s not separated. Drizzle over the meat and toss to coat. If you want it saucier, make more sauce mixture and add to roast. You may want to mix the last bit as a side sauce after plating
Toast a kaiser type roll with a bit of butter, smear a little sauce on and pile it with juicy meat. Add a little slaw on top or leave it clean.
Enjoy your creation!
Cheryl
Ingredients
- 1 7-8 lb Whole Pork Butt
- 3/4 Cup Brown Sugar
- 1 TBSP Black Pepper
- 1 TBSP Salt
- 1 tsp Cumin
- 1 TBSP Paprika
- 1 TBSP Chili Powder
- 1 TBSP Onion Powder
- 1 TBSP Garlic Powder
- 1 TBSP Hickory Smole Powder (optional)
- 3/4 Cup Barbecue Sauce
Instructions
- Preheat oven to 450
- Line pan with foil (or use disposable foil pan)
- Wash roast with water. Pat dry with paper towel and place it in the pan
- Mix spices and brown sugar together in a bowl
- Rub the spice mix into the roast on all sides.
- Position it in the pan, fat side up and tent foil over top, sealing it around the pan
- Place in hot oven
- Bake for 25 minutes at 450, then turn down to 250 and bake for 4 more hours.
- Take the foil off the top and continue to bake for another 1.5 to 2 hours
- Take out of oven and let sit for a few minutes. Take off the top layer of fat. Place the roast on a large plate
- With two forks, start shredding the meat into chunks (not shreds) putting the meat in a large bowl or serving dish. I like to take the fattier parts of the roast and discard it
- When it's shredded, take 3/4 of a cup of the juice from the pan and mix it with the barbecue sauce in a bowl. Whisk it together until it's incorporated
- Pour sauce over meat, tossing as you go. If you want it saucier, add more bbque sauce/pan juice mix (1:1 ratio)
- Split Kaiser type rolls in half, toasting lightly with butter. Add 1/2 - 3/4 cup meat onto roll and top with coleslaw (if you like)
- Enjoy!
Notes
I've seen recipes where you can brine the roast overnight in a vinegar based brine.
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