Oven Pulled Pork Butt—Low and Slow
Ingredients
- about 4 pounds Pork Butt
aka Boston Butt
- rub of your choice
good quality
- 2 tablespoons Wright's Liquid Smoke
optional but recommended
- 1/2 cup dark brown sugar
- 3 tablespoons Diamond Crystal kosher salt
2 tablespoons if using Morton
- 1 tablespoon chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon black pepper
Directions
- 1
Use a rub of your choice. If using my rub, mix 1/2 cup dark brown sugar, 2 tablespoons kosher salt, 1 tablespoon chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon black pepper.
- 2
Place a 4-pound (give or take a little) bone-in (or boneless) pork butt on a large piece of plastic wrap if wrapping for later. Rub with about 2 tablespoons of liquid smoke (optional).
- 3
Use about one cup of rub and coat the meat on all sides of the pork butt with a heavy coat. If you have time, wrap the meat with plastic wrap and refrigerate for a few hours, but overnight is fine. If you don't have time, apply the rub and pop it in the oven—which I usually do.
- 4
When ready to cook, prepare a large-rimmed baking sheet with aluminum foil and a rack. Give it a heavy spray of PAM.
- 5
Place meat on the rack and place it in a 250 ° oven (not convection). Don't bother to preheat. Fat cap up or down does not matter. You can shorten the time by increasing the oven's temperature to 275°, but I suggest 250°.
- 6
Bake until internal temp of 200°-205°—about 8-9 hours. This will vary with the meat's thickness, bone-in vs. boneless, and the oven. You have some flex time to get your timing right in the next step.
- 7
Remove from the oven directly onto a large sheet of heavy-duty foil. Wrap tight with the foil, then wrap with several towels. Place wrapped meat in a small cooler if available and rest for 1-2 hours until needed. It can stay warm for up to 4 hours if well-wrapped in a cooler. This can help you get your timing right for serving.
- 8
Shred with forks. It will fall apart.
Oven Pulled Pork Butt—Low and Slow
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About this Recipe
Craving fall-apart tender pulled pork without firing up the smoker? This Oven Pulled Pork Butt recipe delivers incredibly moist, flavorful results right from your oven. It’s the perfect solution for achieving authentic, succulent pulled pork with minimal fuss.
The magic lies in cooking your pork butt low and slow for hours, transforming it into a succulent masterpiece with almost no active work. This method guarantees a rich, savory bark and a melt-in-your-mouth texture that’s impossible to resist, setting it apart from quicker, less satisfying methods.
Prepare for an aroma that will fill your home with anticipation. You’ll be rewarded with pork so tender it practically shreds itself, infused with deep, savory notes and a hint of sweetness from the dark brown sugar in the rub. The exterior develops a delightful, delicious bark, providing a lovely textural contrast to the moist interior. It’s an incredibly satisfying dish, remarkably easy to achieve; just allow for the long, patient bake.
While the recipe suggests a specific blend of dark brown sugar, kosher salt, chili powder, garlic powder, onion powder, and black pepper for your rub, you have the flexibility to use your favorite good quality rub of choice. For that authentic smoky flavor without a smoker, Wright's Liquid Smoke is an optional but highly recommended addition.
This versatile pulled pork is perfect for feeding a crowd or enjoying throughout the week. Pile it high on buns, serve it alongside your favorite BBQ sides, or incorporate it into tacos and salads for a truly comforting meal.