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.

pulled pork on top of the bottom half of a bun — Pulled Pork Image by Sarah Alvord

Oven Pork Roast is tender, fall-apart meat that is not only delicious in pulled pork sandwiches, but amazing for use in tacos, quesadillas, or even in a simple salad.

We love making this recipe because it always 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 throughout 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.

Pork Roast Ingredients

This pork only takes a few pantry staple ingredients to prep before getting it in the oven to bake. Here is what you will need to make this recipe:

6-8 pound pork butt or shoulder roast- bone-in roasts have a ton of flavor. This recipe can be made with a boneless roast as well, just check the temperature because it can take less time to roast.
Spices: Sea salt, black pepper, onion powder, garlic powder, and paprika
Brown Sugar: This will add a little sweetness, but more importantly it will help make a delicious crusty bark on the outside of the roast.

How to Roast Pork Butt

Let’s walk through this simple recipe to help make sure you get it right every time!!

Preheat the oven: Start by getting the oven heating up to 275ºF.
Get the pork roast ready: Prepare the pork roast by removing it from the packaging and patting it dry on all sides with a paper towel.
Prepare the spice mix: 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.
Roast the pork butt: 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.

Quick Tip

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 it 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, 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.

Tips and Storage

Cover the Roast: If you feel that the outside of your roast is getting too dark and it still has time to cook, simply cover the pork roast with some foil and let it continue baking.
Roast on the Lower-Middle Rack: place the roasting pan on the lower-middle rack of the oven to keep it from being too close to the heating element and getting too hot.

Storing leftover Pulled Pork

Store any leftover pulled pork in an air-tight container or zip-top bag in the refrigerator for up to 4 days.

Pulled pork can also be placed in a freezer bag and frozen for up to 4 months. To thaw, place into the refrigerator for 24 hours, then heat in the microwave, or place into a shallow baking dish with 1/4 cup water, cover with foil, and bake at 350º F for 15-20 minutes until heated through.

pulled pork sandwich topped with coleslaw

What to Serve with Pulled Pork:

Here are some of our favorite side dishes to eat alongside pulled pork:

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