Oven Roasted Pulled Pork is so simple to make and makes the most delicious pulled pork sandwiches. This Roasted Pork Butt recipe uses simple spices that help to season the pork perfectly so there is flavor in every bite. Oven Pork Roast is tender, fall apart meat that is not only delicious in pulled pork sandwiches, but amazing for using in tacos, quesadillas or even in a simple salad.
We love making this recipe because, although it does take all day to bake, it goes a long way. We can always feed a lot of people from one roast and have plenty for leftovers to freeze for later or use through the week in other meals. Pork butt or pork shoulders are usually very inexpensive to find in your local butcher store and you can pick up either a bone in or boneless roast for this recipe.
How to Roast Pork Butt
Start by getting the oven heating up to 275ºF. Prepare the pork roast by removing from the packaging and patting dry on all sides with a paper towel.
For the seasoning mix combine the sea salt, black pepper, onion powder, garlic powder, paprika and brown sugar. Sprinkle over all sides of the roast, patting the seasoning onto the roast as you sprinkle.
Place the seasoned pork butt roast into the bottom of a roasting pan. Bake in the oven for 4-6 hours, until the roast reaches an internal temperature of 185-195ºF. I recommend using an instant read thermometer, like this one, to help tell exactly when the roast is done.
If you don’t have a thermometer, you can use a fork to see if the meat shreds easily. Remove the pork from the oven and allow to rest for at least 10 minutes before shredding.
How to Shred Pork
Now that the roast is all cooked and your house smells like Christmas, it is time to shred. I love using these shredding claws to easily shred the meat. They are sharp and dig right in and make shredding so simple, plus I feel pretty cool using them!!
If you don’t own a pair of these shredding claws yet, you can shred the pork using two forks. Remove the roast from the pan it was roasted in and reserve the juices. Place the roast on a large baking sheet or cutting board and shred until no more large pieces remain. Remove any fat as needed.
Oven Roasted Pulled Pork Recipe
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Oven Roasted Pulled Pork
Ingredients
- 6-8 pound bone in pork butt roast
- 2 tbsp sea salt
- 1 tbsp black pepper
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 2 tsp paprika
- 2 tbsp brown sugar
Instructions
- Preheat oven to 275ºF.
- To prepare the roast, pat dry with paper towels and remove any large pieces of fat.
- In a small bowl, combine the sea salt, black pepper, onion powder, garlic powder, paprika and brown sugar. (depending on the size of your roast you might have extra seasoning, just discard when done)
- Sprinkle the spice mixture on all sides of the roast, using your had to pat the seasoning onto the roast.
- Place the roast fat side up into a roasting pan. Roast in the oven for 6 hours, until the roast reaches an internal temperature of 185-195ºF and the roast shreds easily.
- Allow the roast to rest for 10 minutes before removing from the pan and shredding using shredding claws or two forks.
- Strain the juices from the pan and place in a fat separator or spoon the fat off the top. If desired add a few tablespoons of the pan juices to the shredded pork.
Notes
- This recipe produces a nice, crisp bark on the outside of the pork roast. If you do not want the outside to have a little crunch to it, cover the roast with foil half way through the roasting time.
- You can use either a bone in or boneless roast for this recipe. Just note a boneless roast will take less time.
Nutrition
Oven Roasted Pulled Pork is so simple to make and makes the most delicious pulled pork sandwiches. This Roasted Pork Butt recipe uses simple spices that help to season the pork perfectly so there is flavor in every bite.
What to do with all of that shredded pork?
- make pulled pork sandwiches
- make pork tacos
- add to soups and salads
- use throughout the week for meals by adding to quesadillas, pastas, sandwiches and so much more
- place in zip top bags and freeze for up to 3 months
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