Whether you’re a fan of dry rub or wet, this recipe is versatile and easy to make in a pinch. While smoking is our favorite method, this oven-roasted version is perfect for when you’re craving pulled pork for dinner and don’t have a smoker handy.
With a blend of spices that create a mouthwatering dry rub, this pulled pork is tender, juicy, and packed with flavor. Serve it on a bun with your favorite BBQ sauce, or get creative with different recipe ideas like Pulled Pork Hash, Nachos, Quesadillas.
Pulled pork means different things to different people, depending on where they live and how they grew up. We love to roast, smoke, or grill a pork butt with a dry rub. The sauces are optional and can be added after cooking. This recipe is perfect for those days when you’re craving pulled pork but don’t have a smoker available.
The low and slow cooking method in the oven results in tender, flavorful pork that is easy to shred and perfect for sandwiches or other creative recipe ideas. You can also freeze the leftovers for future meals, making it a convenient option for meal prep.
Ingredients:
- 4-6 pounds fresh pork butt, Boston butt, or pork shoulder, bone removed
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 teaspoon onion powder
- ½ teaspoon ground mustard
- ½ teaspoon chipotle chili pepper
- ½ teaspoon celery salt
Instructions:
- Preheat your oven to 225°F.
- Trim any excess fat from the pork and let it come to room temperature.
- In a small bowl, combine the kosher salt, black pepper, smoked paprika, onion powder, ground mustard, chipotle chili pepper, and celery salt to make a dry rub.
- Rub the spice mixture all over the pork, making sure to coat it evenly.
- Place the pork in a Dutch oven and cover with a lid.
- Cook the pork in the oven for 5 1/2 hours.
- Remove the lid and cook the pork for an additional hour, until it is very tender and easily pulls apart with a fork, and has reached an internal temperature of 195°F.
- Remove the pork from the Dutch oven and let it rest until it is cool enough to handle.
- Shred the pork using two forks, pulling it apart into small pieces.
- Serve the pulled pork on a bun with your favorite BBQ sauce, or use it in other creative recipe ideas like Pulled Pork Hash.
Note:
You can also freeze the leftover pulled pork in freezer-safe bags, making sure to seal them tightly and label them with the date. It is recommended to consume the pulled pork within two to three months from the date written on the freezer bag.
