Oven Pulled Pork Recipe

by Rob
(Naples, FL)

What's the best oven pulled pork recipe?

I have just a basic small propane grill and have seen recipes using your domestic oven. Both dry rub covered in foil, and basting a pork shoulder with the shoulder covered with ingredients for several hours.

What advice could you offer to help me, or suggest an alternative idea? Thanks, much appreciated!

Answer:-

The cooking principle is the same as in the smoker, the temperature is the same, it's just that there's no smoke.

It's the low and slow cooking temperature that breaks down all the connective tissue in the pork butt giving you the texture that you need to be able to pull it apart. The smoke is only there for flavoring.

As you rightly say, adding other ingredients (a rub for example) is another way of putting flavor into the finished article.

Of the methods you refer to above, I prefer the dry rub and covered in foil. Click here if you want to start with barbecue rub recipes or try this one:-

Preparation Time:- 10 mins
Marinade Time:- 1 hour

Cooking Time:- 4 hours approx

Total Time:- 5 hours 10 minutes

Ingredients:-

• 2 tablespoons onion powder
  
• 2 tablespoons garlic powder
  
• 2 tablespoons paprika
  
• 1 tablespoons cumin
  
• 1 tablespoons freshly ground black pepper

Method:-

The method is quite simple, following the application of your rub, let everything sit for an hour or so then just place your pork butt in a roasting tray and pop it int the oven on 225°F or 110°C. After 3 hours, cover with foil and return it to the oven for a further one hour and that should be job done.

In order to keep things moist there's no reason why you shouldn't put a water bath under the pork shoulder (before using the foil) but just be aware that if you have a fan assisted oven, the water will evaporate pretty quickly and you'll need to top up.

You can test the pork by gently pressing down on it and it should be ready to "fall off the bone". If not, put it back in the oven for another 30 minutes and test again. You're looking for an internal meat temperature of 200°F (95°C).

Shred it with a couple of bear paws and mix in any juice left over from the roast. All that's left now to finish off your oven pulled pork recipe is to pop it in a bun with some homemade bbq coleslaw salad and you favorite homemade barbecue sauce.

See Also:-

Barbecue Cooking Tips
Oven Barbecue Cookbook
Slow Cooker Or Crock Pot Barbecue Recipes

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