Making pulled pork in oven is a great way to create mouth-watering BBQ sandwiches. The key is long, slow cooking at a low temperature (225 to 250° F).
- 1 pork butt, 5 pounds
- Boston butt pork rub #2
- yellow mustard
- 1 onion, sliced
- 1/4 cup water
- BBQ sauce or finishing sauce
- oven pan with sides
- oven proof container (small corelle dish)
Trim fat off pork butt.
Slather the pork butt with mustard. There will be no mustard taste. Sprinkle a layer of pork rub all over the roast. Put pork butt in refrigerator, covered, for a few hours, so flavors develop.
Let pork come to room temperature.
Put pork butt in pan and add a little water (to keep pork from sticking to bottom).
Add 1 cup water to oven-proof container and place in oven.
Preheat oven to 250° F. Place pork in oven and cook 1/2 hour.
Cook pork butt at 225° F until the internal temperature reaches 190° F and is kept there for an hour. This could take 6 to 8 hours. After internal temperature reaches 100°, spray the butt every hour with apple juice. The sugars in the apple juice will carmalize and enhance the bark.
Take out pork butt. Cover and let rest 30 minutes, then pull apart with two forks. Chop into fine pieces.
Mix with BBQ sauce or finishing sauce.
Quick finishing sauce
- 1 cup apple cider vinegar
- 2 tbsp brown sugar
- 1 tsp cajun seasoning
- 1 tsp coarse black pepper
- 1 tsp red pepper flakes
Warm vinegar so sugar dissolves. Mix ingredients.
The pork rub keeps moisture in and adds a nice taste. I use a Polder oven thermometer with an alarm that goes off when the internal temperature reaches 190°.
Note that the done temperature is higher than recommended for well-done pork. This is because pulled pork needs to be a bit dry so it shreds easily.