How Long Do You Cook Pulled Pork In The Oven

Anita

Husband was having an affair with a college girl whom he didn't know I knew about.

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Sam

No need to correct. I think most minor mistakes our brain automatically corrects… I didn't even notice it. And in today's day and age, I think most people are used to it. I only will correct my self if the correct word is not obvious, or, the word changes the meaning of the sentence. Sooooo… Noooo worries?

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JVH

We and everyone else we make this for LOVES this! Even though this is great in the oven, if you have a smoker, it brings it to AMAZING! We have tried it both ways and although it is good in the oven, it is so much better on the smoker! Thanks for a great recipe!

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JVH

When we smoke it, we don't brine. We have tried it a couple of times brined and then tried it wrapped in either foil or butcher paper(non-waxed) non-brined, and there is no reason for the brine if you smoke it, wrap it at 160, and let it finish.

Sally Phelps

Can this be made a couple days in advance?

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Pam Armand

This truly is the best pulled pork recipe that I have ever tried. I have cooked six roasts aat one time and they all turned out great. Thank you so much for sharing your recipe!

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Becki

So excited to try this. I've got a 16lb piece of boneless pork shoulder in the fridge. Anyone want to guess how long I need this to cook for?

Maggie

How long did it cook for? For 16lb I have one ans wondering myself

Susan Kaczynski

Is this recipe gluten free?

MICHELLE D BENTON

This is the ONLY receipt I use anymore for my bar b que! No need to look any further!

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MICHELLE D BENTON

Sorry, I meant recipe. Gotta love auto correct.

Tamara

Absolutely THE Best Pulled Pork!! We've been making this recipe for years. It's our go to! Don't discard the drippings!! Pour 4 or 5 cups of hot water into your pan, scrape off all the goodness and transfer to a bowl. Leave it overnight to cool in the fridge and you can easily remove the fat the next day. You're left with the perfect stock!! We dribble some over the pork to keep it moist and the remainder makes an awesome gravy for pulled pork poutine!! ?

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Judy

I am just now seeing your question about your 16 lb Boston butt you were going to bake, I use this recipe all the time but have never used a butt over a 8 or 9 lbs, I picked up a 14 lb one today. Was wondering if you had good luck cooking your larger one and how long did it take to cook

Donna

This recipe is THE BEST! We made it last year for the first time. Perfect. The key is to get this into the oven EARLY because it does take a good 10-12 hours for a 3-4lb. butt. Since we opt for the 4lb. butt, ours goes into the oven 12 hours prior to serving. Sometimes that means this happens at 2AM. It is SOOOOOO worth it.

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Stephen

Just like so many others this is my only recipe for making pulled pork. No reason to try to improve on what always turns out to be the best pulled pork you'll ever make in your oven. I make it at least once a year and it freezes well. Not only is it fantastic as a pulled pork sandwich but it also makes a great ingredient for quesadillas or enchiladas. Anyone who I have shared it with loves it and says anytime I'm making it to send some there way. I currently am smelling the intoxicating aroma of this succulent pig roasting in my oven as I write this. So grateful I found this recipe so many years ago!

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Tammy Mignano

This my third time making this recipe and I always follow it to the letter and it's awesome!! The ease of the directions, the flavors, and the tenderness of the pork once it's done is outstanding!!! Anytime and always when I want to make pulled pork this is my go to recipe. Thank you KevinandAmanda for making this my household staple!
Tammy M

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Dina

Always turns out great!!!!!

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Abigail

Dina, what settings do you cook on and for how long? I've got a 10 lb shoulder. I'm thinking pressure cooking it on high for 90 mins. Can't decide if I'm going to cut it into pieces and leave bone in or out yet.

Abigail

Has anyone ever done this in an instapot? I love this recipe, it's the one we always use; however, I just got an instapot and I'd like to try cooking my shoulder in the instapot for the sake of time tomorrow. Just wanted to get any tips if there are any! I will update with how it goes!

Debbie Wheaton

I've made this recipe before and parents and sister said it was the best pulled pork they had ever eating. I haven't made pulled pork since then and it's been a couple of years now so I have a question. Do you use the whole amount of rub in the brine and then make another batch for the rub after brining? I can't remember if I just halved it in the brine and the other half on the butt after brining. I'm getting ready to make this again for Super Bowl Sunday and would like to make sure it tastes just like it did the first time I made it. Thanks so much for this wonderful recipe, I'm going to surprise my parents and sister with some of it when I'm done.

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Debbie

Oh gosh I'm an idiot…I don't know how I missed it the first 5 times I read it but I see where it's only 3 Tbsp of the rub in the brine. Sorry!

Ian Ellis

Best pulled pork ever and seriously easy. This is a family favourite. Thanks to Kevin and Amanda for sharing.

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Debbie Wheaton

I've made this before but it was a couple of years ago and I'm trying to remember if you use all of the rub in the brine and then make more for the butt after brining or do you just use half for the brine and the other half for the butt after brining? I want it to be just as good as the last time I made it and the directions don't say either way. Thanks!
Debbie

Please disregard my previous comment…I found the answer. I guess I really do need those new glasses…lol

Kathryn Panozzo

Did you put any Liquid in the pan when you cooked the roast?

Alex Kim

The way you have presented this blog I liked it. Thank You for sharing such an amazing article. This article contains great facts which I liked.

Leigh Leonard

Totally agree…mine is in the oven now (1st timer :) )

Terry G

Kudo's to all of you for trying this. It looks delish! I have never had 13 hours to cook any meal, so I make mine in the Instapot. I flavor with the dry rub, sear and pressure cook for 45 minutes. On the table in an hour, falls apart and the flavor is fantastic!

krbookworm

This was the most tender, tasty, not over-woody pulled pork I have ever eaten. My roast was 7lbs and boneless. I used 1/2 cup kosher salt to reduce the sodium in the brine due to the pork having a solution of 12% in it. I reduced cayenne to 1/2 tablespoon, and split the paprika, 1/2 regular and 1/2 smoked. Other than that – I brined for the full 12 hours. I cooked this in the oven just like the recipe said – it took exactly 12 hours to reach 200 degrees, covered it with foil, and let it rest for the full 2 hours. I made a Carolina BBQ vinegar sauce to go with it. Served on a brioche bun with a drizzle of sauce – this was so tender and melted in my mouth. Thank you for this perfection on a plate!

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Erica

This is the only guide I use for my pulled pork. The first time I had ever attempted pulled pork in the oven I used Tyler Florence's recipe, which said :

"Preheat the oven to 300 degrees F. Put the pork in a roasting pan and roast it for about 6 hours. An instant-read thermometer stuck into the thickest part of the pork should register 170 degrees F, but basically, what you want to do is to roast it until it's falling apart."

Falling apart it wasn't lol it was leather. Then I found this recipe. I haven't tried the brine yet( but want to) but this has saved my sanity! Thank you for sharing this sooo much

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Mike

Great Flavor. I normally have the fat side down while cooking. I want more of the spices on the top for more "burnt" flavor. Whats the reason for fat up?

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Debbie

Mike I've always been told to put fat side up so it can melt onto the rest of the meat keeping it moist and tender. That's what I've always done and this recipe is a huge hit. Some prep involved with the brining but so well worth it.

Briana

Honestly an amazing end product!!

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Michelle Adams

This pulled pork recipe is the best pulled pork I have ever made. It is requested at every family gathering! Once people try it, they can't believe it's not from a BBQ restaurant!! Yes it is that good! Thank you for sharing this tasty wonderful recipe!!

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Pam C

This recipe is simply amazing! It really is perfect. Clear directions, easy to prepare and absolutely delicious. My family loved it and are already planning for me to make it again! Thanks so much for sharing. :)

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Jessica

This is a family favorite and I have very picky eaters in this house. So good!!

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Sarah B

My mom made this for our family once and I stole the recipe and make it for any gathering and everyone loves it. I love that you can make it way ahead of time, if you're having people over, it cuts back on the things you would need to make day-of. It truly is something that you can stick in the oven and forget about.

I usually cut back on the amount of cayenne pepper to taste, so it's not as spicy (usually 1/3 to a 1/2 of what the recipe calls). This is definitely a family favorite this way.

I have a quick question – I plan on making two of these roasts at once pretty soon. Have you done two at a time before? What should I alter to be able to cook both….or would you strictly recommend doing one at a time? Thanks!

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Betsy Carey

Hi Sarah… I would definitely use digital thermometers to monitor the meat. I did cook 2( same weight) ate a time once and it took longer than usual. 2 lg butts might not do well because you have to have space for air flow around the meat for it to cook properly. The last large function I had to bring this for I cooked them individually 2 days in a row. It was more work but I was afraid I'd ruin them and they came out so moist and tender.
Kevin and Amanda thanks for sharing this recipe! Its a huge request for BBQ's and get togethers .

Denise Smith

Just made this recipe. I brined for 24 hours. Put the rub on and stuck it back in fridge for another 12 hours. Easy and delicious. Though, didn't realize that my oven shut off after 6 hours. LOL I made an 8 plus lb boneless butt. It took 15 hours to reach 200 degrees at 4 AM this morning. Next time, I'll put it in the oven over to cook overnight. :) But,,,boy is it tender!!! Thank you for sharing this recipe! Absolutely love it and I am sure my family will also!

Ralph

This recipe is absolutely FABULOUS.

The flavor is amazing and the pork turns out very tender.

I'm, on the keto diet, so all I had to do to make this recipe keto-friendly was substitute Brown Swerve Sweetener for Brown Sugar.

I' continue to share this recipe with family and friends – it is that good!

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Ali

I have 1 10lb and 1 8lb boneLESS pork shoulders I plan cooking at the same time. How long would you recommend they cook for? I know they take less time just not sure how much less and I'm just trying to time everything out for the party.

Linda S Schmidt

ABSOLUTELY the BEST. I started making this now all my daughters make this. One of my daughters makes this for every birthday party and everyone always raves about how good it is!

Thank you for sharing this recipe!

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Aly

The BEST EVER! We have been making this pork for years now – whether it is for a college tailgate, Super Bowl party, or just a regular night this is the recipe we use! We normally bring at least two pork butts to any occasion we go to and everyone RAVES about it.

FYI – Do not be afraid to cook it for some time!!! We have found that 18 hours (including the 2 hour test period) is the way to go no matter the size of the pork. The meat will melt in your mouth the longer it sits.

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Erin

This is my "go to" pulled pork recipe. Never disappoints. I've made it countless times just as the recipe says.
However, today i cheated. I brined a 6ishlb boneless pork butt(shoulder whatever…) For 24 hours then cooked it on 250 instead of 225 for about 8 hours, I let sit in oven for 2. Still came out perfect. ;-)

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Andrew T.

This is my "go to" recipe for pulled pork!
Works every time!
The rub is also perfect for ribs!!!
;)

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maggie

wondering can you put this in a smoker and if so how long?

Meghan

Do you think if you backed off the amount of Brown sugar used it would significantly alter the finished products flavor? How low do you think you could go?

Lee

Oh my word…first time we've ever made a recipe like this and WOW.
Followed temps per the recipe.
Brined for 28 hours.
Into the Big Green Egg, using indirect method, at 7:15 p.m. to get some of that smoke/grill flavor in there.
Off the Egg, into the oven at 10:15 p.m.
Temp 200 reached at 6 a.m. so oven off, let it sit.
Out of the oven at 8 a.m. and it's falling off the bone.

Waking up all night smelling this thing was incredible. The cumin in the rub recipe is perfect.
I forgot to verify the weight before cooking but I recall it being in the 6 lb range.
Took lots of will power to not stuff my face as I was shredding the meat.

Thanks for an awesome, KEEPER recipe!

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Vesku

Greetings from FInland. What a great recipe, Thanks!
Flat cornbread, pulled pork, coleslaw, cilantro and garlic majonaise on top…mmmmm

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Ryan

Hey there!

This recipe looks fab. Apologies if this question has already been asked but do you think it would work well in a slow cooker as well as in the oven?

Cheers,

Ryan

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Amber Cartieri

I once found myself in a pinch and threw in in the slow-cooker. Came out just as amazing but was missing the crunchy outside layer. Still delicious!

jean-Philippe

Thank you Amanda & Kevin for this efficient recipe !!!
Made it this week-end and it turned out delicious.
I live in Monaco and all my friends want to taste it.
I got a 2.5 kg of a nice piece of meet from my butcher, made the brine Friday evening, let the meat in until Saturday 10PM and cooked over the night for 12 hours.
Our Sunday lunch was spectacular !!!!

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Amanda

That's amazing!! So glad you enjoyed!!

Andrea

This was great! I've never made pulled pork before, but as I'm on #coronalockdown I've been trying new things. I'm on my own, and I didn't check the size of meat when O ordered, and TBH didn't have a choice, and I ended up with a 2lb boneless shoulder cut. It only took 7 hours to cook and was awesome!!! And plenty for one person. I ate so much while I was pulling it apart I don't actually need dinner ? Thank you.

Amanda

So glad you enjoyed!! :)

Jane

I searched for a pulled pork recipe to make for my son's high school graduation party in 2014, because that was his favorite party food. Luckily, I stumbled upon this recipe and made six 8-lb. pork shoulders in Nescos (they were all over my kitchen). My son and all his guests just raved about it, and several asked me to share the recipe (I sent them to your website). I had the chance to make this for my son several times before we lost him to suicide in May of 2017. Since then I have continued to make this for my family, but now it has an even more special meaning to his dad and sister and me, as we have kind of nicknamed it "Joey's Pulled Pork". I hope you don't mind – I still give you and your site all the credit for this delicious meal! Thank you for giving me the chance to give my son a wonderful party with his friends, and a memory with him that I can keep forever.

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Amanda

So glad you enjoyed!! It's one of our all-time favorites! :)

Karla

This REALLY is the BEST pulled pork ever! I have been making pulled pork in my crock pot forever but I came across this oven recipe and thought I'd give it a shot. Cooking it in the pan with no excess liquid makes it easier to separate and remove the excess fat before serving, making it healthier as well as not sacrificing the flavor from cooking it with the fat. Totally worked like a charm and will be my "go to" recipe for now on!

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Tasha

My 4.7 lb pork shoulder is in the oven as we speak…my first time attempt at making pulled pork during Covid19 lockdown in Las Vegas. ?–how long can you store the brine solution for future cooks? Can't WAIT to try this?
Amanda

I would re-make the brine each time. Hope this helps! :)
Amanda

So glad you enjoyed!! :) It's one of our favorites too!!

Monica Fox

I have made this recipe several times now and each time it has turned out perfectly. I have used different cuts of pork roasts, bone-in skin-on, boneless with no skin, etc. around to 3-4lb size. I brine it for 24+ hours, drain it the night before I plan to cook it and rub the dry rub all over it to sit over night (I use only half the dry rub and save the rest for next time I make this recipe). I pop the roast in my slow cooker on low setting as soon as I wake up, 6:00am. By 4:00pm it is ready to come out and be shredded, I add a little smokey bbq sauce to finish it off. Absolutely perfect every time and my 15year old daughter who doesn't enjoy meat loves this recipe. We pile it on a homemade spelt bun with coleslaw salad on the side. Amazing!!
I have printed this recipe to make sure I will always have it. (I have lost other favourite recipes when saving them on my pin in the past. Not taking a chance on this one!!)

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Alexis Chitty

Monica, when you say place in your slow cooker do you just do that "as is" no juices? Just one big hunk of meat sitting in the cooker?

gretchen hatz

this was my first time making this recipe and would do so again, especially having learned a few things. 1) go big! i made a 7 lb bone-in for 6 people, and had plenty of leftovers. 2) pull apart the meat in the pan it was cooked in, mixing in the juices, fat and delicious fond on the bottom. i found the warm meat loosened the dark fond and added lots of flavor. 3) patience! i brined it for 30 hours, it took 15+ hours to get to 200 degrees (it creeps and stalls, and you wonder if it will ever get there, but it does), and i rested it for 2 hours. plan on having a couple hours leeway incase it takes longer coming up to temp. you can always reheat it if it gets done early. i served it with a vinegar based bbq sauce (on the side if wanted), on a toasted soft white bun, and topped with tyler florence's spicy slaw recipe. the only thing i was missing was a bit of smoke, but still wonderful without, and i may try to incorporate some next time.

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Lena

Thank you so much for this recipe! I have made this NUMEROUS times. It is a family favorite. I love using the biggest roast I can find so that I have plenty to freeze for future meals. I am wondering… do you think this particular brine and recipe would work on venison? I realize that venison is not necessarily the most common. Any insight would be greatly appreciated. Thanks!! :)
Amanda

Hi Lena! So glad you enjoy!! It's one of our favorites too. Yes, this is a basic brine, you should be able to use with any meat, even chicken! However you may want to Google how long to brine venison, the timing might be different. Hope this helps! :)

Jennifer

I bought a pork shoulder with a fat cap. I just want to make sure I am doing it right: Do I put the shoulder fat side up when cooking? And I am supposed to cut it off after cooking right? I just didn't see that part in the video and I am new to this! ?? Thank you!

Alan M Villiers

Fat side up.

Would it be ok to put the rib on the pork several hours before I put it in the oven? I want to cook it overbite tomorrow but it will be late before I get home to do that

Linda S Schmidt

This is absolutely the BEST. I made it once and my family went nuts over it. Now my daughter makes it when she has birthday parties for her kids because between both families there is a large crowd and this is easy and feeds us all. I am getting ready to put one in the brine tonight to cook this weekend for the Super bowl It will be PERFECT for our crowd. Thanks you!!!!!!

Missy

This is in my oven now! I have made this recipe too many times to count, and it always comes out perfect!! It's the only recipe I'll use now! Just wanted to say thank you for sharing this recipe!!
Happy Holidays!!

Amanda

Yay!!! Thank you so much for your sweet comment! It's one of our favorites too!!

kory

This is the only pulled pork recipe I use. I've made at least 6 different roast over the years that I have found this recipe. I never changed the ingredients nor have I altered the cooking still and each time it's been perfect. For Christmas this year I will make it again. This time using a two 6lb neck cuts at the same time (no bone, German butchers don't do boston butt style) and a Traeger grill.

Amanda

That's so wonderful to hear. It's one of our favorites also :)

Holly

This is a Family Favorite. I make for every family gathering. Love them as sandwiches and tacos. I have to use the largest pork roast I can find and it still disappears.

Amanda

That's so awesome to hear!! :) So glad ya'll enjoy!!

Martin

Hi from Germany. I just wanted to let you know that I have prepared Pulled pork for the first time with your recipe and instructions. It was delicious, and I was absolutely surprised how everything worked out exactly as described! I will now try your other recipes and, if they will be only half as good as this one, they will be great!

Thanks for your site!

Tia

I found this recipe when looking for ideas to feed my daughter's varsity volleyball team. Every week during vb season the parents take turns making a meal for the girls. Team supper isn't supposed to be a competition, but….
Anyway, I made this using both pork butt & pork sirloin as my little grocery store didn't have quite enough of either on hand at the last minute. I ended up using several smaller pieces of meat instead of one large. Still took about 12 hours to reach temp.
The girls loved it!! So did my hubby & he usually doesn't care for pulled pork. Guess what I'm making for graduation next year!!! Thank you for the great recipe!

Daniell

Good Evening,
My daughter is getting married in 3 weeks. Her and her fiance has requested pulled pork as their main dish. We are expecting to feed around 175 to 200 people. I have bought 130 pounds of pork shoulder roasts. What would you suggest is the easiest way to cook all of this? I know I will probably need to cook up now and freeze until wedding or cook closer to wedding and reheat. Also, what is the best way to keep this nice and warm without drying out throughout the reception? Thank you.

Donna

I had this for my son's graduation party. I cooked it and froze it until a day or so before the party. I heated it up in the oven and put it in a couple turkey roasters and it was fine. I used it for tacos so I did add lime juice and taco seasoning, but when I use it for pulled pork sandwiches I sprinkle in some of the rub. Definitely get started ASAP..it takes forever to cook but it is sooooo worth it.

Kate

I made this with an 8.5# pork butt. I forgot to buy paprika, so I used Tangine spice as a substitute. Mine took 13hrs. After 2 hours, it was only at 90 degrees, so I turned up the oven to 375 for about 40 minutes to get the temp up to 140, then turned back to 225. When it was done and rested, I pulled it apart but there was a fair amount of gooey fat throughout, so I scraped that out. I had plenty of juice in the cooking pan, so I poured it into a large glass measuring cup and threw it in the freezer to solidify the fat. I popped the fat layer off and poured the defatted juices into the bowl with the pork for more flavor. Great recipe!

LaVorna J Tester

Made this for our family last summer. EVERYONE loved it- even the one who dislikes barbecue. Definitely making it again.

Susan Morris

This recipe is THE BEST! I've made it several times and hubs requests it regularly. Thank you so much! You stepped up my BBQ game big time!????

Chris Ludwig

Great recipe cooked 10 shoulders last week for my dad's birthday instead of getting the smoker out. Everything turned out great and everybody really enjoyed the food. Extremely glad I found this site and used the recipe. Thanks

Daniell Sunderland

Do you mind sharing how u cooked all 10?. Over several days or in different ovens? Thank you have around 15-20 to cook up soon for a wedding
Chris

4 at a time over 2 days
Chris

Read your post above. We ended up feeding 110 people and had meat left. I used 2 roaster on low temp. 1 to serve out of and 1 to keep meat warm and ready to add to the serving roaster. I used Minors pork base to make a broth to add to the meat to keep it moist. Hope this is helpful.

Melissa

It's so good we had it for breakfast the next day!

Ann

You should not go to this blog if you are very hungry …. After all, you can salivate here, because there are so many tasty ideas and great recipes. I was looking how to cook pork interesting and simple, and finallyI found this recipe! This is one of my favorite recipes now. Each guest who tried this dish at my place, always asked how I managed to achieve such a taste and aroma, and asked for a recipe, of course :))) Thank you for the idea! It looks, smells and tastes fantastic!

Amanda

That is awesome!! So glad you enjoyed!!

Wendy

I'm trying this recipe for the first time this weekend. My concern is with the rub having 1 Tablespoon each of chili powder & cayenne pepper in it, that it might be too spicy ? for children. Any thoughts on this?

Amanda

I like spicy but not too spicy. This recipe is not too spicy for me. But I'd you're concerned you can always reduce! Good luck!!

maggie

can i make this in the crock pot???

Brandy

I always make this recipe in the crockpot and it's fantastic. I cook it on low for 9 hours, drain off liquid, shredThe meat, then add barbecue sauce and cook on high for 30 more minutes.

Jonathan

It took my oven 9 hrs to reach the desired temperature. I hope it's good because the recipe says it takes 12 hrs to cook.

JEREMY

Just trying out the recipe! Tried to find a comment about someone with 2x 3.5lb shoulders instead of 1 larger one and no such luck! How many hours can I expect to cook 2 smaller shoulders at compared to 1 larger one? Thanks in advance!

Cherith Massa

Hi Jeremy
My 2 x 3.5 shoulders are literally in the "cooling off" period as I type this. I did 12.5 hours. The center reached 200 which is, what I think, the goal. As long as it reaches 200, it's done. I also brined for just over 24 hours.
I did realize too late that this recipe doesn't have the skin on and mine did and it was already an hour into cooking. Oops!
It doesnt look bad at all, although they say you should score the skin in a diamond pattern before dry rubbing, to get that flavor in from the top.
So Im hoping for the best!
Good luck with yours! :)

Elizabeth

I was undecided about whether to use the Bake or Roast or Convection Roast setting on my oven for this recipe. Any thoughts? I ended up using Roast.

Amanda

That should be fine! How did it turn out?

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Benavente

This recipe is fantastic. It is a family favorite. I use larger roasts for parties. I do change the recipe a little to make it even spicier. My husband cannot let it cool in the oven. The moment it's done my family is all over it. Thank you so much for posting this recipe.

Rick

I'm a very novice cook, but this recipe made feel like an Iron Chef! For the first I did a 10 pound shoulder (I doubled the rub recipe due to the size) and followed the recipe and viola! OMG this is sooo delicious. For those novices out there do not hesitate to try your skills on this!

Sharlene

How long did yours take to cook? I'm making one tomorrow and it's almost 10 pounds. Trying to decide when to put it on. Thanks!

Tracy

So excited to try this. I gave it brining right now. My piece of pork is about half of the size you recommend does that mean I should cut the cook this in half?

Amanda

Not necessarily.. You should cook the pork shoulder until the internal temperature reaches 200 degrees. Hope this helps!

Gerry

Have cooked this over and over for my Celebrate Recovery Ministry in Huntsville, AL. People love it. So many compliments. Thanks for sharing with us.

Amanda

So glad you enjoy!!

NE Mom

I used this recipe to make pulled pork for our child's graduation party. It was incredible! I have used many pulled pork recipes but this one is by far the best and really not that hard to do. We used four roasts, two of them boneless, which I did separately. The boneless did not separate as easily, but tasted the same. Our house smelled incredible for three days! We reheated them slowly in the oven and served them in electric roasters. I had way too much leftover, but it froze and re-heated well. Eating these leftovers was no problem!

Shanna Smith

I followed this recipe and marinated my 9.5 lb pork shoulder for 48 hours and baked it at 225 for 16 hours to reach an internal temp of 200 degrees. Then I let it rest for the 2 hours and easily pulled it apart with two forks. My grandson and his mom loved it as do I. Just follow the recipe and you will have tender, flavorful pulled pork. It was hard sleeping Sunday night because I could smell the shoulder roasting. You don't need BBQ sauce because the meat is so great with the seasoning in the rub. This is a no fail recipe. My daughter in law is making it over Labor Day weekend because she loved it.

Ann

I have been using this recipe for years and it has become part of our family's tradition. It is truly perfect and I get compliments every time. Thanks so much for sharing.

Jeannie Bogan

I made this recipe and received rave reviews!! I'm convinced it's the brining process is what makes this dish so delicate. I did it in my slow cooker on low for 6hrs and then turned it up on high for 2 more hours. Added Sweet Baby Ray's barbque sauce after I shredded the meat
This is a keeper!
Thank you

Diane

I made this for a BBQ and everyone loved it. Will definitely be making it again. Do you think I could use this same recipe for beef brisket?

Pamela Steele

Hi! I was looking to make this ahead of the party I'm hosting and wanted to know if when you talked about REHEATING the pork. Do you suggest shredding it up when its done resting or to keep it as a whole and then REHEAT it? I was thinking of having it cooked/finished a day before I served it. Thank you so much for the great post!

Alicia

This looks AMAZING!!! I'm drooling, will definitely try this at home.
Thank you so much for sharing this Mouth drooling recipe.
Keep sharing:)

Mary

This is the first time I will be making pulled pork in the oven. Cooking for a large crowd so I need some help. I went to Costco and they only had the boneless pork shoulder. How is this going to affect the flavor?

Also each roast is about 14 lbs. For best results, should I double the brine recipe for each roast as well as the rub? Should I cut the roast in half and work with 4 7lb ers?

Do I need to allow for more time to brine than the 24 hours? What about the cooking time? Increase, decrease? I know I need to watch it but wondering if the boneless will cook faster?

Amanda

Hi Mary! I think with the bone-in, you get a little more flavor from the bone. I would start with the original brine recipe, but if it's not enough water to cover the entire roast, I would double it! Same for the rub… You will probably have enough with just the original recipe. But if you want to double it, you can save the leftover rub and it's really good on everything! Especially chicken :) You probably don't need to cut the roast in half. Brining for 24 hours would be perfect. The cooking time will probably increase with the size of the roast. Good luck!!! :)

Abby

Super salty! I'll definitely be cutting down the salt in the brine next time. Other than that it was really good!

Meghan

Abby, did you use Coarse Kosher Salt? If not that might be the culprit.

Peter

This is absolutely delicious!

Danielle Moses

Can i also do this in a slow cooker

Nancy

Hi Amanda, this is the second time I've made this recipe and its fantastic! I have 4 butts resting in the oven. My question is, there is a lot of liquid/grease in the bottom of the pans. Do I drain before I shred the meat? Thanks so much!

Karen

This is fabulous!!!! Followed the recipe exactly and it was perfect.

Amanda

So glad you enjoyed!! :)

Wendy Kendrick

Love this recipe! We have done it many times now. Has anyone tried it in a smoker only? My husband wants to try it.

Kristine

My boyfriend recently got a new smoker and I was JUST thinking the same thing yesterday!! I'm new to smoking and BBQing, but it seems like it would work. I was thinking it doesn't need to be in a pan.

jules

I've been making this incredible recipe to the letter for several years now and it's about time I leave the review it deserves. This is the best pulled pork you will ever make. Change nothing. Do not skip the brine. Never again will I put a pork roast in the crock pot. This is PERFECTION!

Jeff

Made a 12 pounder using this recipe. Brined it for 48 hours. Cooked for 13.5 hours to reach 200 degrees. Absolutely delicious. So much better than crock pot method which is BBQ sauce dependent.

Nick

Did you reduce any of the salt in the brine?

maria

I've made this recipe about 3x now. My husband prefers this recipe over the slow cooker and raves about it but he is a salt/spice addict and likes the cache that comes along with telling people that we slow cooked the pork in the oven for xx hours. Honestly, as a bigger foodie than my husband (but also busy mom), for the convenience, the extra flavour obtained from the slow roast in the oven, doesn't warrant the extra effort. It's better but not by that much.

My main comment about this recipe is that ***there is absolutely no way*** that roasting/baking a 4lb pork butt/shoulder with bone-in, in the oven at 225F will ever get the centre of the meat to 200F. Absolutely. No. Way. You must increase the temp to 350F for the last two hours at least. it makes extra dry rub and I end up throwing it out because I don't make pulled pork often. I had mine in the oven for 15 hours, and the internal temp registered about 185. Folks, just use your slow cooker, the results are very similar, particularly if you plan on making pulled pork burgers and add BBQ sauce to the pulled pork in a bowl. P.S. There is nothing wrong with our oven, it is calibrated and I tried 2 different meat thermometers, and both gave the same reading.

Dwayne

Sorry, but you're wrong. Your meat will 'stall' at around 180 degrees, and stay there for up to 2 hours before climbing to 200. I just finished my 7 lb pork shoulder, 12 hours at 225, and it was exactly 200. Covered for the first 9 hours, then uncovered for the last 3.
Sybil

Seems very odd! My 4.5 pound pork shoulder was at 200 when I checked at twelve hours. I did not check earlier, not wanting to cool the oven temp given that the cooking temp is so low anyway.
Will be making this again later this week with a larger pork shoulder which I expect to take a couple hours longer….or more.

Midmodtom

I've been making my pulled pork in an old slow cooker, until the lid broke and I couldn't find a replacement. I wanted a recipe that dictated it was done in the oven 'low and slow'. What I particularly love about this recipe is that it states a CORRECT temperature for done-ness. If you've ever seen someone on food television try to pull a butt that was 'done' at 170 you would be witnessing a struggle. I also love the idea about adding some of the dry rub to the brine. I used to brine one day then dry rub a second day, then cook the third day. This was a game changer for me; thank you for sharing!

Riki

I am a just so many times! Everybody's always wanting to know the recipe! It is definitely a family tradition in my household. I still make the sauce with a pickle juice too :-)

Brittany

I am cooking this recipe for a large crowd. I am cooking two roasts, one is 8lb and the other is 7lb. I'm unsure how long to cook them. Should i cook based on the total combined weight or just cook based on the weight of the larger one? Thanks!!!

Audrea

I'm wondering how long it took you to cook both roasts?

Chris

I just stumbled on this recipe last week. I made the recipe and cooked an 8lb butt which was eaten Sunday afternoon. It was delicious. Thank you very much for sharing the recipe

Amanda

So glad you enjoyed!! :)

Donna

Use this recipe a lot. During hunting season pork goes on sale for $0.99 / lb and I get a couple 20 pound roast. I freeze a lot of it in quart size baggies and defrost for an easy supper of pulled pork sandwiches, pork tacos (I add lime juice, cilantro and taco seasoning), pork nachos or quesidillas. Its great!

Jillian

Ok!!! If you're looking for THE BEST PULLED PORK EVER, look no further!!! This was seriously the BEST I have ever had!!! My pork shoulder picnic roast was 10 pounds and took about 20 hours to reach temp but it was worth every single second of the process!!

Jennifer

So I randomly googled "oven pulled pork recipe" because it was on sale and I needed a recipe for it. This was the only recipe I clicked on and boy am I glad I did!! It was PERFECTION!! I love me some pulled pork and this recipe was exactly what I needed. Thank you so much!! I will definitely save it and use it over and over again. Absolutely delicious!! And my whole family loved it so…even better!! ???

Amanda

So glad you enjoyed!!! :)

Jacinta

Can this method be used in a slow cooker?

Angel

I am also wondering about this in the slow cooker. My oven won't stay on at that low of a temperature!
Sherry Hannam

Hi… I've cooked this recipe 8 or 9 times… always in the slow cooker. Always perfect. It's my signature bbq dish now and everyone asks for it.
Amanda

That's awesome!! So glad you enjoy!! :)

Amanda

Any idea on how to modify this recipe to cook in an instant pot?

Garth

This was very informative and detailed recipe. I am new to slow cooking and this was my 1st try of any. I told my family it might be a pizza delivery night while I was cooking figuring I would mess it up some how. The instructions given were clear , easy and my pork turned out perfect. The flavor was wonderful and didnt use any BBQ sauce either. Thank you so much for not hiding and saving this recipe and how too cook it. I was always scared to try a slow cook or even know how to begin. Now I can't wait to do it again. Thanks.

Amanda

So glad you enjoyed!! :)

Kycal

This really is perfect! First time I made this was for a graduation (40#) and I was a little worried when it wasn't done 10 hours before the party. It looks like a lot of steps, but it really is easy. It took 18 hours but I couldn't believe how melt-in-your-mouth good it was. So much so, it shredded within seconds. And the taste…Amazing! Every single guest who ate it raved about how it was the best flavor/tenderness they've ever had. Including restaurants. I was so proud and have of course have shared this recipe. Thank you!

Amanda

Oh my gosh, that's amazing!! So glad you enjoyed!! :)

Mary E Combs

I am cooking 3 bone in pork shoulders on Friday and they weight,12 lbs, 9 lbs and 8 lbs.

What adjustments do I need to make for the pork rub recipe. Also what adjustments do I need to make for the Brine.
Thank you so much.

Jessica

It sounds like everyone's gotten great results, but my roast has been in the oven for 19 hours now (only 6.5 lb) and I'm worried :( it's at 192 F. I'm not really sure what to do I thought it would be done a few hours ago and I'm worried it won't be right when I take it out.

Chris H

Has anyone tried smoking it for 3-4 hours then finish in oven?

Amanda

Yes, I've done it before, works great! :) Good luck!

Teresa

I was in "hog" heaven until I read the recipe. For those of us who have allergies and asthma and can't use hot spices and msg, do you have any suggestions for substitutions? I also have a question that is probably going to seem lame, but why is pepper always in all recipes following salt.

Tricia

I was looking all over for this recipe, and YAY, I found it while NOT lookimg for it. ? I made this last year around the same time actually. I was making it to bring along to our friends cabin for the week with 2 of my kids so I needed something easy enough, and could feed us all (crowd of 10-15) Oh my gosh, this was by far the best I've ever tried, made ate. So delicious, flavors, moist and everyone loved it. I am So happy that I can make this again., tonight
Thank you.
,

Amanda

So glad you enjoyed!! :)

Mama Maggie's Kitchen

It looks incredibly delicious. I wish this were in front of me.

Juraj

This was indeed the best pulled pork I've ever eaten. Thank you Amanda and Jevin for sharing this recipe.
Wish you all the best!

Dee Johnson

Followed directions to a "t" and this was the first time I successfully made pulled pork. Great recipe!!!!

Tom Crist

This recipe works exactly as described. It really is a perfect pulled pork recipe. You just have to be patient and get the low and slow process work. Have not tried in the crockpot but the oven method is spectacular.

Emma

Hi not sure if you are receiving comments but I'm making this receipe and it's for 10kg pork shoulder off the bone. It's all ready 12 hours and only at 102 degrees inside the meat. Should I alter the heat or just wait? Thanks

Lyssa

I'm so excited to eat this tonight!! Thanks for the wicked recipe. My house smells freaking amazing!

Barbara Proctor

Hi Amanda –

I've made this many times to rave reviews, but the first time using a different oven. I've always cooked them ~ 1.75 hrs per lb, allowing another two hrs after turning the oven off and they have turned out perfect. The time, a 7.5 lb pork butt has been in for only 8 hrs and the internal thermometer is showing it has reach 200 degrees. I was anticipating it would need another 5 hours before I turn off the oven. Should I just let it continue to cook the amount of time I originally planned?

Thanks,
Barbara

Martha Westphal

This is a fantastic recipe. I love, love, love pulled pork, but don't know how to slow cook on the grill and we don't have a smoker so this is perfect. I make this recipe at least 3 to 5 times a year. In fact I think it is about time we had it again.

Martha Malavey

Any one else having different cooking times then the recipe? Mine took twice as long (just as delicious) but I don't know what i may be doing wrong.

Cherise Harris

I want to try this using an electric roaster. Is that possible???
Amanda

I've never done it in an electric roaster. If you try it, let us know how it turns out!

Robin

My mother and I made this last year for my uncle's funeral. We made pulled pork sandwiches with homemade coleslaw (for everyone to make their own sandwiches) Everyone raved on this!! We had to plan food forabout 60 people and made 4 roasts. A perfect amount with even a little left for the family to eat again later that evening. Was so delicious! I am actually making it again for tomorrow…it's 1:30 am and I am getting ready to put in oven! Yum!

LTPartyof6

Sounds amazing! The reviews have me really excited to try it. But I have a question. If I need it ready by 6pm but know it's going to take 12-15 hrs total with the rest time – is it better just to cook it the day ahead and reheat it? I would much rather it be freshly cooked when served but I don't think I want to be up at 3 am getting it in the oven. Suggestions? Thank you in advance!

jessica

for future reader trying to get this question answered, I've almost always had to cook it an extra couple of hours. I usually put mine in at 11pm, check on it in the morning, and turn the oven off at about 3. I've made this probably 70 times in the last 6 years. the first few times I timed it so it would be ready at 5pm, but I had to keep in a couple of hours longer and ended up with pizza the first night.

Duker

Made it for Super Bowl. Did not have the time to do the brine. Didn't matter. Turned out great! This is a good one!!

Andy

I have a stainless roasting pan that is only 2″ deep, not 3″. I'm cooking 6 lb. Is that ok?

Jennifer Wilson-Pines

Just pulled it out of the oven and it looks great. Tastes great too. Next is whipping up some cole slaw, which I should have done yesterday. My only? is why discard the fat layer bark? It's the tastiest part.

Jill

I have made this 4-5 times, usually for a large group (cooking 25-30 pounds!). It is always amazing and so much better than cooking it in the crockpot! I even managed to do it on vacation last April—pulled pork tastes even better on the beach! Thanks for a great recipe!

JASON HILL

Hands down the best (and simplest) pulled pork recipe out there!! I make this often and have never had a complaint! If you want a traditional pulled pork, (crock pot makes them too moist and mushy) try this recipe. There is a science behind the low and slow method that makes the meat super tender and the oven creates an awesome bark on the outside. Great Recipe!!!

JASON HILL

P.S.-

Leftovers are so versatile!! Great on home made Mac-N-Cheese, quesadillas, nachos, home made pizza…..the options are endless!!

Krissy

Kevin & Amanda… IDK who you guys are but when I tell you this recipe is BOMB- IT'S BOMB! It's a family favorite and almost every holiday my family request it. I love it. As long as you plan ahead and follow step by step, you can't mess this up. (Which is another reason I like it) Keep em coming you guys! And thanks for sharing! I usually don't take the time to leave reviews/comments but this recipe is A-1 and deserves the attention!

diane

how will cooking time differ if butt is boneless?

Charles Merriman

I have been using this recipe for a couple of years. I recently tried it on a pellet grill/smoker with apple wood pellets. I had 2 8lb Boston butts that took 13 hours to cook. The rich smoke flaver on top of the already amazing seasoning was a hit for Thanksgiving. Going to do it again for New Year's.

Brigette

I made this last week and am going to a Christmas Pot Luck Friday and am making it again!! The best pulled pork recipe by far. The only thing I changed was I had a really thick fat layer and being a bit more health conscious I trimmed it back. It was still so juicy and moist. I squirt a bit of barbeque sauce on the bun then added the warm pork. What a hit. Thank you, I have already printed out copies to distribute Friday.

Sarah

I have done this in the oven many times but the last two times I needed oven space so I did it in the crockpot. It was so so good!! I'm converting to always using a slow cooker, it's easier and falls apart more easily.

S Livingston

How long did it take in the slow cooker?
Angel

So, you just put that dry rubbed covered meat in the crock pot with no added liquids? On low? Thanks!
Amanda

Yes, if you have brined it the liquid will come from the brine. But it's better in the oven! Good luck! :)

caroline powley

Looks fantastic! Can't wait to try it! Good site!

Laurence

Hi,

I'd love to make this recipe (in Belgium ;-)) but can you tell me if it's 200 Fahrenheit or Celsius degrees ?
Thank you in advance!
Laurence

Amanda

Fahrenheit! Good luck! :)

Helen

I have been making this for years since a co-worker put me onto the recipe, and it took me a little research to work out what type of meat it is (I'm in Australia) and the temperatures etc, but it is Always a hit! I have been generous enough to pass the recipe onto a few people, but I like having a recipe that everyone else craves too lol
My very picky eating son will happily sit there and eat a bowl or it by himself, so I always have to do the biggest piece of meat I can find lol
Many thanks for the recipe!

Barbara Proctor

I LOVE this recipe and have made it many times. Can I use all the instructions but cook it in an InstaPot instead of the oven?

Amanda

I haven't tried it in an Instant Pot, but if you do, please let me know!! I would love to know the results!! :)

Dusten Bowden

I made this exact recipe for my wedding it was amazing and everybody did rave over it. Thank you! My questioquestions is have you ever tried cooking it in a smoker?

Dusten Bowden

Have you ever tried smoking you Boston butts?
I made this exact recipe for my wedding it was amazing and everybody did rave over it. Thank you! My questioquestions is have you ever tried cooking it in a smoker?

Lisa May

This recipe is ABSOLUTELY AMAZING!!!!! Made this last week for the second time for a friend and her mom who came over for my daughters 10th birthday dinner. Her mom is like 80 yrs old and said that it was the BEST meal she has EVER had!!!!

Gretchen O'Neill

Trying this out tonight!
Since I am trying this out for preparation for a Sunday dinner, my church goes for 3 hours long- so I'm cooking it tonight, into the morning, and then will shred and put in the crock pot to stay warm. Hopefully it will work- I've been so dang excited to try this! Excited to report!

Steve

Don't ever take this recipe off your website!! Every time I make this (ever couple months) i just google "kevin amanda pulled pork" and click the first link. This is so good it makes anything from a restaurant seem lame.

Kathy

Usage it to your Home screen so you don't have to Google it.

Kathy

WOW. Perfect recipe. Thank you for sharing

E L

Last time I used this recipe, I used my GE elec. roaster it was really good!!!
then I lost the recipe, so glad I found it

Diane

Absolutely, the BEST PULLED PORK ever! I purchased a Williams & Sonoma remote roasting thermometer & followed recipe directions from start to finish! Except, my butcher only had boneless pork shoulder but it did have the fat! Everyone wants this at every get together now! I made barbecue sauce & Cole slaw on the side but it was perfect on its own!??

Sarah

I've been meaning to write a comment on this recipe for a long time. It is perfect! I've made it many many times with great success. I finally decided to do a little experiment, and while brining the shoulder this last time, I used Dr. Pepper instead of water. Omg, the shoulder ended up being even more tender and juicy (didn't think that was possible)! I brined for about 36 hours.

Thanks for this wonderful recipe!!!

Nicole

Today is the 3rd time I've made this I love this recipe! Every time it turns out delicious. I follow all the instructions and haven't even tried adding anything else since it's perfect as is. Thank you so much for sharing.

Ping

Kevin & Amanda
Thank you for a great recipe, I have two questions in regard to the two statements you made:
(1) "pop it in a 350-375 degree oven for about 5 mins. " do you cover the roast?
(2) "add any leftover seasoning if you want a little more kick" you mean by just sprinkling on top or do you do something to the seasoning first? The brown sugar crystals is crunch if not dissolved, isn't it?
Thanks,
Ping

Maria Boles

Amanda – I am brining a 5 pound Boston Butt as we speak to cook tomorrow. I have a party next weekend with ~50 guests. If I used boneless pork shoulder would it still have the same flavor or do you prefer the Boston Butt? Also, about how long would it take to cook a couple pieces meat totaling about 15 pounds? Thank you for sharing the recipe… very excited about trying this tomorrow.

Diane

I used a boneless shoulder & it was perfect. My opinion is if you cook that many pounds at once it will take longer because the oven has to reach temperature. A remote thermometer eliminates all guessing. My 7 lb boneless pork shoulder from start to cool down took 14 hours.

Rebecca Buller

I have made this numerous times, always turns out great. I have started making it on our smoker. I do it on the grates at 225 deg for 3 hours then put it in a pan and bake for 5-6 hours till it reaches 200 deg. The flavor is incredible.!!

Pamela Lalonde

I have to tell you that this is THE recipe I turn to for pulled pork. I've lived away from the US for 20 years and when I was overcome with a desire for American pulled pork, I looked online and after much searching for the perfect recipe found you. Now you are my recipe and my Spanish husband gets so excited when he sees me making the brine. Thank you so much.

Shannon

Anyone know the calories or fat in this recipe!? I don't care personally, but have friends and family that do!

Bridget

Thank you! My son requested shredded pork sandwiches for his graduation party & the stress began. I don't consider myself a good cook but felt like I could do this. Found your recipe & it is so delicious & really very easy. All the stress is gone & I can't wait to tell guests to try it. Thank you again for this wonderful recipe.

Valentina

This was absolutely delicious! I did mine in the slow cooker for about 8 hours. Came out perfect!

Mat Hill

This is my go to recipe form my smoker. I follow everything above with a couple of exceptions:
– remove the fat cap. Science has proven fat doesn't penetrate the meat so instead it just acts as a barrier. Plus when you peel it off as outlined above you pull off the bark
– cool to 203 degrees and serve at 170. 203 is the manic number for pork.
– remove and wrap in tin foil and towels in a cooler if smoking
– add Apple or cherry wood in the first hour and no more.

Andrew B

What are the dry rub and brine salt amounts for Kosher salt versus table salt? (I see Kosher in the photos, but the ingredients lists don't mention Kosher, which usually means table salt.)
Thanks!

Pat Ashe

I have made this three times and it is now requested. It is the best pulled pork I have ever had. I love it and so do all my friends. I had a close friend whos girlfriend committed suicide and no one had time or even thought of food for after the service so I did a pulled pork and fixings and it seemed to help make every one relax and enjoy it. Good food is always food for the soul. Thanks for sharing this.

Mmc

I'm making it for the second time! So simple, but so amazing!

Pam

Decided to try this pulled pork for my son's graduation party. I began the brine process too early, but just pored it off after 24 hours, rinsed the pork and put it back in the bag for a day or so. It still turned out perfectly. Everyone at the party raved about how good it was, and although I had BBQ sauce available, no one really used it. I'll definitely save this recipe for future picnics, Super Bowl parties, and other family gatherings.

Amanda

I have made this recipe, without a single substitution, at least 10 times now for family and friends. EVERYONE (even my kids) LOVES THIS!! This is my go to pulled pork recipe.

Sue Burtch

I wanted to thank you for this most excellent recipe! I've made this pulled pork about 6 times so far, and every time it's been a total hit. The best thing is how good the house smells when I wake up in the morning! :-)
I follow the directions pretty much exactly as written, and it comes out perfect every time (and I'm sort of a 'medium' level cook). Delicious!

Kate

I went to the store and the only pork shoulders that seemed like the right cut were 10 pounds! I hope this works okay with a bigger cut of meat.

Josh

I'm cooking 3 (4lb) shoulders 2 in one roast pan and another in separate roast pan but cooking all three at same time. How long you suggest I place in oven?

Mat

Still 1.5 to 2 hours per lb of the individual butts not the total. So if each is 4 lbs, you are 6-8 hours.

Paul

I use your recipe for smoked pulled pork and I use the rub on smoked ribs. AMAZING. THANK YOU!

Nan

You say you are serving 6 with lots of leftovers using a 7.9lb butt. What if I need to feed 70 people with no leftovers? How many butts would you recommend?

Pamela

I bought one 8 lb and one 10 lb roast for my son's party. We had about 75 people. That amount worked well. We had about a one-gallon freezer bag full left over after the party.

Joe

I love this recipe! I've made it numerous times and it always turns out perfectly. It never fails to get lots of compliments.

Diane

Add about a half teaspoon of apple pie spice to the dry rub, you would not believe the flavor it gives to the meat, you dont even need barbecue sauce.

Justine

OMG I made this last weekend, so so good. So juicy and mouth watering. Thank you for the tip on planning ahead. 5.84 lbs took 10.5 hours so I'm glad I started it early. Thank you for sharing this awesome recipe. I have been wanting to find an indoor pork butt recipe because my smoked ones always fail. More practice is needed but it's get's costly so this will be my go to when I get the mouth watering craving!

Pat

This is the recipe I've been looking for for years and it was absolutely worth the wait!! I have always brined chicken & turkey, but not pork, but that is the key! Everyone raved over this, I only fixed a 5 pound, but my son wants me to fix a ten pound one this weekend! Thanks for such a wonderful and easy recipe!

Krystol

Thank you for an amazing recipe. I went out on a limb and made this for my sister's engagement party, having never made pulled meat or slow cooked before (I was a vegetarian for a longggg time). Not only was it phenomenal, but it has become a required recipe in the family for holidays and get-togethers and even bachelorette party stuffed into tacos!! Thank you!

Jeannie

I made this once for a crowd and it was eaten up so quickly that this time I need to make two Boston butts! Has anyone ever made two at a time and know how to adjust?! Thanks! This recipe is AMAZING. Totally worth waiting for!

Pam

I made two, the larger was 10 lbs. Cooking time was 15 hours with both roasts in the same pan. It didn't hurt the smaller (8 lb.) roast.

Chris

I set my oven for 12 hours and it would not let me do that. So, I set it for 11 hours and it let me do that. However, I got up at 6 AM to check the oven and it had turned off. I then checked my oven directions and it said it automatically shuts off after SIX HOURS! In the garbage it goes!! So ?

Patty

This was awesome! I followed (very well layed out) directions exactly as written and it came out PERFECT!!! I had 8 guests for dinner….there was plenty for all , plus lots left over. I made a 7 lb shoulder.
One addition I made was that I reduced 4 bottles of hard root beer down to approx 1 cup and added it to the pork after it was pulled. It gave the spice a nice little, and very understated "sweet" kick.
This will be my new go-to recipe.
Thank you so much for sharing
XOXOXO
Patty

bill

Amanda, can you please confirm that by "salt" you mean the coarse kosher salt that you show in the photos? I noticed this inconsistency too but didn't see a definitive answer in the comments. I've been burned in the past over that distinction so I wanted to make sure I knew which one to use before I go through the cooking process. Thanks.

Josh

Sea Salt is the trick, do it every time I make it!

Kristi

This looks amazing! I have several pulled pork recipes, but definitely look forward to trying! I'm hosting a Grad Party for my daughter this summer and have planned to make Turkey Gravy sandwiches as well as Pulled Pork. Can you please tell me the approximate number of sandwiches you would get from this recipe or "number of servings"? I'm sure I'll need to multiply the recipe, just not sure how much. Thank you!

Anne

Hi Kevin and Amanda,
I have a 9 lb. bone-in pork shoulder picnic and want to try your making pulled pork. All meat cookbooks say to braise this cut of port. Can I cook it at 250 and covered to mimic a crockpot? I don't need a "crust." And won't this help cut the time a bit? Should I add a little chicken stock or apple juice to the pan so it helps braise it as crock pot recipes suggest?

Thank you.

Anna

I had made a Boston butt in the crockpot before and just didn't like the way it turned out. I was searching for a way to do it in the oven and came across your recipe. So glad I found this – it came out perfectly! This will be my go-to from now on. You have to plan ahead for all the marinating and cooking time, but it couldn't be easier. We eat low-carb so I just left out the brown sugar and it was delicious. My husband couldn't stop raving about it!

Mike

Very good recipe! This is the second time I am making it. I added a little liquid smoke to the brine to see if it will add a smokey flavor to the meat. Made some BBQ sauce and added liquid smoke to it so it does add some smokey flavor. Awesome pulled pork!!!

Judy G.

Three words for this review: SIMPLY THE BEST!!!!!!!!!!!!!!!!!!!!!!

Andrea

I've made this half a dozen times and it is always perfect. The seasoning is so good you don't really need barbecue sauce. It is my son's favorite dish so I'm making it again tomorrow… can't wait!

Carole Cudnik

I've made this about six times now—family loves it! Getting ready to prep another roast today. The only thing I do differently is to add a bit of liquid smoke to the marinade.

Rhiannon Larsen

Have you ever tried cooking two 7lb butts in the same oven? How long did it take to cook?

mike

I am doing two 5.5 lb butts now. I am at 13 hours and 187 degrees. I am assuming a couple more hours to go. I put them in at 1000 pm last night its now 1100 am.
mike

Just hit 200 degrees on two 5.5 lb butts. It took about 16 hours

Michelle Meehan

This is a MUCH overdue message but better late than never. My husband and I have been making this the last 3 years for our annual Super Bowl get together. Simply fantastic! We also make enough to freeze and heat up as we crave….our favorite is using it for Pulled Pork Eggs Benedict. Thank you so much for this recipe, it's truly part of our family!

Jill

My oven's lowest setting is 250 – can I still do this? How should I adjust for cooking time? Thanks!!

BArb

CAN you leave the roast in the brine longer than 36 hrs?

C. Bixby

Many thanks for this step by step recipe for pulled pork. It turned out perfectly and I really appreciate the help. It was moist and tender and just fell off the bone.

Joachim

Very tasty, have made it numerous times and making it again tomorrow, thanks for the great recipe

Elizabeth

Do you cover it while roasting?

Cjw928

Seriously good!! Followed exactly and hubby loved it! Can't wait for leftovers!!

Mary

Excellent! Didn't brine and still came out juicy.
It's a keeper.
Many thanks

Zsolt

Holy smoke…. I don't have an oven which I could operate only on a 100 degress celsius, it spins on around 160 minimum and it still took 8 hours to cook a ~4 kg (about 8 pound) piece of shoulder, after a 24 hour brine bath. I let it rest for 3 hours, and if you let me be a little vulgar I have to say this turned out to be the single most fucking best meat dish I ever tasted…. Thank you for the detailed instructions!!!

About the brine: at first I was like, THAT MUCH SALT???? NO WAY… no It must be some kind of joke… but then I was like, okay You live only once, I'll do it :D Another example that you have to follow the recepie.

Amanda

Hi Amanda!

I've made this twice now and we absolutely love it! My pork butts that I have used have always been over 8lbs and I've never used a thermometer. I cook them at 225 for 14 1/2 hrs, and they come out so freaken delicious. My husband was so impressed with how they both came out because he only smokes his porks and briskets in his smoker.

Thank you so very much for sharing your recipe!

?-
Amanda

Tracy

Best PP recipe ever! I have 20# in the oven now.

Angela Giglio

Hi – This recipe looks amazing! I plan on making it for New Year's for around 10 people. Would an 8lb cut be enough meat or should I try to make two?

Thank you!!

Lauren Meacham

I really hope you're still seeing comments on this thread!! I've made this MULTIPLE times and it's always a hit. It's my favorite and so easy. I wish I would've made better notes on the sizes I've used in the past and how many it fed. I'm feeding about 20 (only a couple of those are children). Can you cook two at the same time? Would I be better to just go with the bigger roast (8+lbs) or two smaller ones? Or should I just go with an avg size roast that I know will work and make more sides? haha! :)
Thanks for any ideas you can give and have a Merry Christmas!

Sheneese

I added this to my Christmas party menu last year and it was such a hit. Everyone was asking me how I made it!! It was so good that I decided to make it again this year. I followed the recipe to a Tee with the exception of adding a hint of Angry Orchard to the mix:)

A Gano

Holy cow! This was amazing!!!! Your instructions were very user friendly. Thank you so much!

Laura

Has anyone cooked two in the oven at one time? Any changes?

I had mine brining for about 30 hours, then drained the bags most of the way-left them in the fridge to go to work (so they've been in the fridge with minimal brine for 8 hours-I didn't want them to get too salty, although I'm not sure that matters). I plan on putting the dry rub on when I get home, letting sit for a few hours, then cooking overnight for dinner tomorrow.

Any suggestions or corrections that would help?

Jessica M.

Hi Amanda! I just bought a big old butt for this recipe and the fat covered end still has the skin intact-do you think I should remove the skin while leaving the fat layer? So excited to make this!!

Mya

I made this for Thanksgiving and it came out AMAZING! I added some Cameroonian red pepper because I didn't have any chili powder on hand. It was deliciously spicy. My husband said that I had outdone myself with this meal! l will definitely make this again.

Mya

Currently brining my meat. Looking forward to having this for our non traditional thanksgiving meal.

Larry

Thanks for this great recipe. We love smoked pork in our family, but I was out of hickory, so what I did was add 1 Tbsp of liquid smoke to the brine, along with a can of Dr. Pepper, and I brined it for 30 hours before cooking it.

Succulent and tender, fall apart tender, neighbors begging me for the recipe (and leftovers) tender, Food Network wanting to film it tender, and it gave me a chance to use my new stainless steel Bear Claws I had just gotten last week. Took me 5 minutes to shred a 10# roast. Sure beats using forks! Served it with home made Jack Daniels BBQ sauce (I actually managed to get MOST of the Jack into the sauce this time :-) )

Thanks again for a great recipe!

Gale

When I made this recipe, it was for a get together with friends. I tweaked it a little to make it a little spicier The recipe was delicious!!!!!!!!!!!!!! Everybody loved it. I make it at every gathering we have when food is involved, Thank you so much for this recipe.

deborah

I am making this right now. It just sounded so good. I also smoke on the smoker, but i just put it in the oven at 10:30 PM, we'll see how it comes out. So excited to try it. Thank you for sharing.

Mathew

Can you do this in a slow cooker ?

Calvin

After resting time before pulling it apart do you drain the juice/grease from pan???

Marylen

How many people can this serve? I'm having a party this weekend and invited about 25+ people plus children. Thank you!

Leanna

I've got a pork roast in the oven as we speak, trying out this recipe… I hope it turns out as great as everyone else's… it's a 6.5lbs roast… I did not change any of the measured ingredients for bribe and rub.. so I hope it's not too salty, as others have commented. I'll let everyone know how it turned out, so far it's smelling amazing!

JCM

I have never in my life left a comment on a recipe I've tried but I have to say, thank you for such an amazing one!!! This was, without question, the best pulled pork I've ever had (and I live in Memphis, TN which is known for their BBQ)! I followed your directions to the letter, with the exception of adding a couple of ramekins of liquid smoke/water to the roasting pan hoping to get a little smoked flavor. It turned out sooooo good!. I had the exact Kroger shoulder you have in the picture, just slightly under 8lbs. Brined it in a large bowl covered with plastic wrap for about 13 hrs, then cooked in the oven at 225 about 10.5 hours then let it rest in the oven for another 1.5 hours (approx). I was going by the digital thermometer, which I have one similar to yours. It was so flavorful, juicy and tender. Definitely a permanent addition to the repertoire! Thank you!!!

Shaunte

I'm just a little confused. How do I add the dry rub in the solution and rub it on the shoulder after it's been sitting in the solution and doing ry rub mixture. Do I make 2 dry rub mixes

Carole Minogue

That's my question too!
Anyone have the answer?
Amanda

Hi Carole!

You only add 3 tablespoons of the dry rub to the brine solution. You use the leftover dry rub for rubbing on the shoulder. The dry rub recipe makes about 1 cup of dry rub. Hope this helps!

Bebo

Hi, please if you you guys can help me figuring for how to slow cook 40 kgs of pork shoulder in the oven, but I don't how long is it gonna take me… I have 3 ovens at home, and my event is on next Saturday..this is my first time cooking for a big crowd..
Please help me anyone..
M planning to cook it according to this exact recipe…

Please guys ..
It will b much appreciated..

My name
Bebo
From SOUTH AFRICA, JOHANNESBURG.

Maria

I found the rub a little too sweet, so I would reduce the brown sugar the next time. I love the process, and thanks for the tip about starting a couple of days ahead of time.

Cathy Page

I add 1 tbsp of dried smoke powder for a smokier flavor. Place in Louisiana has it. (targil in opelòusas- mesquite, hickory… and they ship it!) Very inexpensive and folks think it was smoked on a smoker! One huge container is cheaper than a bottle of liquid smoke! And much less is used to get the same flavor! Slowcooker is high for 7-9 hours. Comes out moist and delicious!

TMc

Getting ready to make this for the 2nd time around – made it once for a small party (8 people). It was so delicious that now I'm making for a larger party (20 people). Does anyone know if I could cook 2 of these pork shoulders/butts at the same time in separate pans. Would I need to adjust temp or would it take longer to cook?
Thanks!

Lonnie

So well done on this recipe guys! Crispy, juicy with lots of flavor. Brine and cook time is the key. Kevin and Amanda I applaud you for the best pulled pork I've made. Yum!

Judy

this is the first and last recipe I will use for pulled pork. Absolutely wonderful! Watch you oven when cooking for over 12 hours, mine cuts off! Try this recipe you wont be disappointed. I am thinking about trying it with a Beef Brisket.

Tina

Awesome recipe. Having a family of three, this can last several days, which is great for a tight budget. The first day or two we eat it as sandwiches, then the next couple days we eat it as tacos, which is a hit. The last time we made it, we froze about a third of it, and it tasted just as good when we ate it later. Even my picky eater will eat this.

Pero Dennis

Wow this was amazing, I made with my instant pot for about 75 min and used a 7 pound Boston butt. I added a little liquid smoke and served with hawaiian rolls and my party of friends went nuts over it! They quickly devoted almost all of it. Thanks this rub is my go to now.

Donna wright

Has anyone tried it with pork loin bone in ?

Donna Wri

Can you use 8 lb bone in pork loin ?

Zeba

when i started searching for pulled pork recipes online, this was the best one i found. i have a silly question though. i don't have the long hour. will it work if i put it in a crock pot for 8 hours ?

Andrea

I've made this twice now. Turned out perfect both times. My son says this is the best pulled pork ever!

Shawna

Love this recipe! Your spice blend has turned into my go to for many dishes, chicken, pork chops even my Christmas turkey! I've also tried pulled pork in my pressure cooker then crisp it up in a heavy skillet, works well and definitely better in a time crunch! Thanks!

CeeKazee

This is my go-to pulled pork recipe. The best flavor. Ever. Thank you for sharing it!

Cristin

Can I cook two at one time using the top and bottom racks?

Norma Cheung

Yum, thank you! This is one of my all-time favorite recipes that I come back to again and again. Also, your photography is beautiful.

Tina

Has anyone made the pulled pork in a roaster oven? I'm making 3 roast at once.

Carl

I also added hickory liquid smoke to brine and dry rub about 2 tablespoon to bribe and 1 tablespoon to rub

Carl

It was great only thing everyone who eat it said it was too spicy. I loved it. But next time will cut down on chilly powder and cayenne pepper

Michelle Valle

Curious If anyone has tried this on a larger scale? I'm making for a family reunion and have 4 roasts, about 36lbs. Not sure if i should adjust temp or just going to be cooking longer. Can'y wait to try!

Diana

Just tried out this recipe and the pork roast turned out amazing. I was a little scared because I couldn't find the exact same cut of meat (pork shoulder, but was a little different). Mine was also almost 8 pounds and the layer of fat was really thick and tough. Also, I used my roasting pan that has a small rack and wasn't sure if that would be a problem since the meat wouldn't be laying in the juices while baking. Fortunately, it still turned out fantastic. I put a little less cayenne pepper since I was nervous it may be too hot for my family, but the little bit of heat was great so I may use the full amount next time. Thanks so much for sharing such a wonderful recipe!

Shelley

Can you do this in a slow cooker? If you can, would you change anything in the process?

Carrie

This pulled pork is the most amazing stuff on this planet.
I make this on occasion, and the second I start mixing up all the spices it brings back memories of how delicious it has always been. I am making it for my husband for his birthday tomorrow and I can't wait to have some again!
Thank you for this amazing recipe, I have used it for years.

Janet knoderer

I printed this recipe off a couple weeks ago and decided to make it this weekend. However I didn't go back to your post to look at it again and only went by the printed recipe. I didn't realize it until after I had it in the oven that I was supposed to use kosher salt In the brine solution and used table salt instead. Just thought it would be helpful to others if you listed kosher salt in the recipe as well. I haven't taken it out of the oven yet, just hoping it is not to salty because of the table salt. Thanks for the recipe.

Jan

Wonderful recipe….well worth the effort! I did a 10 lb pork butt, and it reached 200 degrees internal temperature in about 9 hours in my convection oven. It shredded beautifully and tastes delicious …very moist and tender. I've made four different sauces to try on it. I anticipate a lot of smiling faces. Thanks, Amanda!!

Megan Howe

What a great recipe. Brining makes a big difference. I use a dry rub that is similar to yours but did like the addition of the cumin. It doesn't matter to my family how I make it, just so long as I get it done. Kids…..

Debbie V

This is the best pulled pork recipe I have ever used. It is now my only recipe that I will ever use again. I did not use the cayenne pepper because of the family eating it. It has the best flavor ever!!!!!!!!!!!!!!!!!!!!!!!! It turned out perfect!!!!!!!!!!!!!!! 07/13/17

Bernetta

Haven't eaten it yet, but it is sitting in my over in the final bit. Only got to 190, but the bottom of the pan, and the top of the roast, was starting to burn. I hope it doesn't taste burnt!

This is such an awesome recipe! I have used it over and over again and it has never disappointed. It has a lot of flavor without being super spicy so it is great for a large crowd. I always make two roasts and we have never thrown any out. The leftovers are just as good so I often make it ahead of time and reheat the meat. It is great alone, on sandwiches (we usually use it on hawaiian rolls topped with mustard and cole slaw), or in a salad. So delicious! Thanks again!!!!

Gail Young

I have made your pulled pork several times now. It is delicious! I wouldn't change anything about the recipe. We had a quart size freezer bag left over so I froze it and when thawed it was just as good as when freshly made. Thank you for the recipe!

Christine

Could you put it in the slow cooker after the brine? I'm worried to leave the oven on all day while not home.

Kim

Anyone have the problem of meat just not wanting to get over the 180′ F temp? I made this exactly to the instructions but even after 14 hrs the temp wouldn't get over 180. I have a brand new meat thermometer. The roast got quite dark. I rested it for 2-3 hrs. It was dry. It even had a considerable layer of fat. It was still tasty but not juicy.

Jeanne

Followed this recipe exactly as written for my 8 lb pork butt…. brining for 30 hrs. It took 17 hours for it to reach 195 degrees! My Fathers Day meal was ruined bc I finally had to get takeout. I allowed for 13-14hrs but couldn't wait the additional hrs. Good news though… when it finally finished cooking… it was delicious, & melt-in-your-mouth tender.

Susan

How to freeze after you take it out of the ove and reheat it.

Christine

Hey Amanda, I am hoping to make this for a large group (a lot of guys, big eaters!) and was wondering how many pounds would you suggest I get for about 22 people? Thanks!

Amy Walton

I apologize if this has already been asked. I'm trying to figure out amounts to make your perfect pork for a large crowd. I want to end up with about 1/3# finished meat per person. How much loss can I expect in the cooking process for the pork butt?

Ted

Wow those pork look mouth watering

Kelly

Hi there – going to try this for a grad party for 150 people…..have you tried making it and freezing it? I only have 1 oven!!!!

Pam Williams

I made this for my son's wedding reception, I also did it with chicken, we had a barbecue picnic and had guests pick pork or chicken. It turned out fabulous and even my very picky father loved the chicken, I did not add sauce, the guests had their choice of sauces. I did do the chicken in crock pots to keep it from drying out the chicken breast meat. THIS IS A GREAT RECIPE, everyone has asked me for it.

Erin

Thank you for this recipe. Followed it to the t and it was perfect. Everyone loved it

Phyllis M Latterell

This looks amazing!! I'm searching for recipes for my daughters graduation open house. I think this is the winner! Do you know how many pounds you would need to feed about 100 people? I'm guessing I'm going to be cooking for awhile! Thank goodness I have two ovens! Thank you so much for sharing. Really looking forward to making it!

Pam Williams

Phyllis, this past weekend I served 50 people with the rule of approx. a quarter pound per person, so I did 25 pounds, I had approximately 1 sandwich size left over which was perfect. I did read that if you are feeding a lot more men might want to increase slightly and if you have a lot of children decrease some. Good luck!

LeAnna s.

Masterful recipe. I omitted the chili and cumin bc I just don't like those flavors, added bit of Mrs dash table blend and everything else was the same. Also I cooked in a crockpot on low for seven hours. No crust but the flavor and juiciness is amazing. My shoulder was 7.49 lbs.

Missy

I found this post on Pinterest as I was looking for methods to prepare my roast. By the time I found it there was no time for the brine, so I skipped that and roasted as directed. It still turned out to be the best pork roast I've ever made! I will be keeping this recipe and try the brine next time. I have searched for pulled pork recipes many times. Your post was the first time I have read that the internal temp needs to be that high to get the pork to shred. My roast pulled apart so easily, just like it should! I cannot thank you enough for this information!!

Kathy

This was absolutely fabulous. I used and 8 lb roast and cooked for 13 hours. You were right, my oven cut of at 12 hours. Thanks for the tip. I added smoked paprika in the leftover seasoning rub and sprinkled more on my sandwich. So good!!! This is definitely the thing I'll be bringing to family gatherings from now on. Shared with a co-worker who loved it as well. Thanks for sharing your recipe.

Dusti

I have this brining right now and it already smells good! Im hoping to make it again for a big crowd and thinking I will need to do 2 (3??) big ones… so I'd really need to leave them in the oven for like 2 days straight??

Rawson

Dear Kevin and Amanda,

I found this recipe YEARS ago and have been the talk of the town since I've been using it. Being a southern raised transplant to northern California, there were high expectations from my circle of friends. This has never disappointed! I have made this recipe probably 30 times. This is the BEST pulled pork recipe. The only thing I do differently is add some ACV (apple cider vinegar) to the finished product (we like things tangy from Georgia). I serve it on a toasted bun with home made coleslaw and spicy BBQ sauce (we like Red Hawk but I'm going to attempt homemade with this summer's garden crop). I just wanted to thank you both and give you the credit you deserve!

Cheers,
Rawson

Beth

This looks heavenly!! I'm cooking for about 40 people and wonder how any servings this ends up making.

Rawson

Beth, I was just researching servings yesterday for our upcoming July 4th bash. We expect 50 and I'm planning on buying 20+ lbs. The formula is 1 lb of finished product per 4 people, fyi. You will lose weight with cooking and the bone. Leftovers are also a must so keep that in mind. Enjoy!

Marlo

Have you ever tried making this in an Instant Pot?

Stella

I made this 2 years ago when we hosted a pool party and it was a total hit… well …. we're having another pool party come Aug and this will be on the menu once again.. it's easy and it's just awesome … thank you for sharing this recipe …

Tessa

this is my go to pulled pork recipe now. I've made it about 5 times. Have one brining in the fridge right now! My youngest son asks for it all the time so I try to keep one in the deep freeze. Thanks for an awesome recipe!

Judy Tansky

Hi, I am planning on trying your perfect pulled pork slow roasted recipe for a party I'm having. I wanted to make it ahead. Do you think I could freeze the cooked pulled pork? It wouldn't be frozen for too long maybe 10 days.
Thanks, Judy

Stacy

This looks delicious! I made pulled pork in my slow cooker at home at the weekend, was really apprehensive about how it would taste but really good!

Plus we have so much left over we are now using it for lunches so very economical too :)

Kori

I made this recipe today. Started brining on Wednesday and put it in the oven last night around 5pm. It was done around 7am this morning. AMAZING!!!!! Thanks so much for the detailed instructions! Will definitely be making this again.

Anna

This is the best pulled pork recipe ever!!!!!! ? my whole family loves, loves,loves it…… I've made it several times. This time i actully cooked at a lil' higher temp and for 6 hrs with 2 hrs rest time which worked perfectly!

Steven

This looks divine! I cannot wait to try my hand at recreating it. Next trip to the grocery, I'm all over it. I'll post another message to let you know how it turns out. And thank you for sharing!

Marcela Fonseca

Hi Amanda, I love pulled pork but have never cooked it myself! I am planning on making it for my son's Bday Party and came across your Recipe. Would you mind to let me know, How much meat would I need to feed about 30 people?
We are going to have other dishes at the party as well, but I believe this recipe will be a hit, so I want to make sure I have enough ? Thank you very much!

Candice

I am just wondering how many people a 10lb roast will feed? I am feeding around 40 people.

I was not sure how this would turn out since usually when you think of pulled pork, you think of having to have a smoker. Made this over the weekend & it was SO delicious! Even better than our local BBQ joint! Very flavorful & moist. Served on Hawaiian buns & some guests topped w/ homemade coleslaw. Everyone thought it was super tasty, even kids kept coming back for more! Such a great recipe.

Marla

Can I skip the brine?

KWard

Just put the roast in the oven – can't wait to try it!!!

Dan

That looks like a lot of work but really good. I usually end up just going to a local restaurant here in Nashville.

Shannon

Amanda and Kevin! I just love this recepie and so does my husband! We are having a beer brewing party with lots of friends coming up and I wanted to serve this! I am just wondering if I would need to change the temp at all due to there being 2 pork shoulders in the oven? I have only ever made this with one. Thanks in advance for your help!

Martin

I have used your recipe and instructions several times. My experience has been a 8 to 12 lb Shoulder Butt Roast takes nearly 22 hours at 225. I let it brine, for 24+ hours in the refrigerator. I dry it off and work in the rub. When I insert the meat thermometer it usually shows a temperature to 40-44 degrees. I have seen some of the replies suggesting allow the meat to reach room temperature before putting it in the oven. How long does that take on average? What temperature would you be looking for before placing the pan in the oven? Should I anticipate the time dropping from 22 hours to 12-14 hours for this size roast? I ask because this seems like a significant amount of time saved.

The result is worth the wait but I would love to see the times described in these replies. Thanks!

Bobbie

Loved this pork recipe, but how do I reheat this without drying out the meat?

Rayya

Hi I made this today – brined and roasted overnight- and it was stunningly good!! Thanks from the UK!

Ginny

Can I do this same recipe in a crock pot?

Samantha DiNoto

I have a question. I just accidentally added all of my dry rub mix to the water before brining. How do I remedy this situation?

Steve

Amazing. Spot on delicious.

Jen

Made this last night in the crock pot! 6lb bone in butt. Did all the prep. Brined for about 10 hours. Stuffed in the CP on low with no added juice or water. Thank goodness because 8 hours later it was about half full with juices. It was already falling off the bone but I carefully pulled the meat out in tact. Poured all the juices from the crockpot in a container to save, then put the meat back in the CP on high heat for two more hours. Before I shredded the meat I made sure to cut out the fatty top and a lot from the center which just pulled away from the meat quickly. My husband is finicky about eating straight fat but if you like that then by all means leave it be and just start shredding! So glad I found this amazing recipe. I have tackled my fear of attempting home pulled pork. I'll try the oven method when I am not 9 months pregnant and have a thermometer :)

Erin

Hello. Thank you so much for posting this recipe. I made it over the last couple of days and served it for dinner tonight and the texture of the pork was awesome but mine ended up being extremely spicy and I was just wondering what I did wrong. I've gone through most of the comments and didn't come across anyone mentioning how spicy it is. I definitely love spicy food but I guess I wasn't ready for it and was hoping my kids would have eaten it. They are only babies still so I didn't serve it them! But anyway, wondering if I did something wrong here or if there is a typo in the rub ingredients list. I looked at it a few times and I'm pretty positive I followed the recipe exactly. Thanks!

LeAnna s.

Mine wasn't spicy at all. I've made it twice so far, first time with the chili and cumin and second time without it. The chili and cumin add a little spice but not overwhelmingly. Next time try omitting the chili and cumin. It won't be spicy at all.

Cory Roberts

I have a huge disposable pain for a 7ish pd butt . It's almost 2xs the size of what is pictured here. Will it still work or should I use my regular roasting pan?

Shelby

Just got done shredding this baby up. Followed the instructions almost perfectly and the flavor and texture is incredible.

I missed the part about removing the fat before shredding so currently it's a little greasy. Hopefully I can fix that before dinner (oops).

My schedule for an 8ish pound roast: brined it on Tuesday at 3pm, put it in the oven Wednesday at 9pm, turned off oven at noonish on Thursday and began shredding at 2pm.

Will absolutely be making this again (and won't forget to remove the fat next time)

feeze29

I was planning dinner for my son and 8 of his college friends for a New Year's Eve-Eve celebration and wanted to do pulled pork over gourmet mac and cheese. I came across this recipe and decided to give it a try…I made 2, 8 pound pork shoulders, bone in. I followed the fantastic directions to a T, and all I can say is WOW! This pulled pork recipe is to die for…the guys went crazy over it! Thank-you for helping me look like a top chef!

Beata

This perfect pulled pork just well deserves its haughty name. Was a bit timid to make it but followed the instructions and it turned out to be a wonder dish – juicy, subtle meat, with loads of flavour. The rub is divine. The best thing is, however, that it does not need a lot of attending to – you just put it in a brine, which is quick to make, then place it in the oven. The waiting is just all you do :-) so, thanks, that is a hit for me and am adding it to my faves :-)

Josh

Great recipe and thank you for sharing. Every time I make this, people are in love! I don't even mix the final pan with BBQ because the pork itself is delightful. When I do put Sweet Baby Rays BBQ on my sandwich, it's still off the hook. Good either way, thanks again. KUDOS ?

Nancy R

Can't wait to cook the shoulder roast I just put in the brine! But I have a question (please don't laugh!). The roast I bought turned out to be two 8 lb roasts. I doubled all of the recipe stuff. But not sure how long I should expect it to cook in the oven. 1.5 hrs per pound for the whole thing would be 25 hours. Should I just do 1.5 times 8 pounds? Thanks! Hope I made you smile with this goofy question.

Susan

Normally not a commenter but just shredded my meat. Followed directions, no modifications, had almost 9# roast – EXCELLENT!! well worth the time. Really does not require any more work just a bit of planning ahead. Thank you.

Nana Tina

My pork roast is in the oven as I read this! Only about 12hrs to go! Excellent tutorial. I never made a pork roast, shredded pork but thought id give it a try for part of Christmas dinner! Thank you for a clear concise step by step instructions! :)

Nikki

I just put this in the oven..to date, this is the most extensive recipe i have ever cooked. including thawing time for the meat it has been 5 days in the making. I am excited and the rub smells so tasty. this is a pretty easy recipe. Funny story now but so not funny at the time was yesterday afternoon I was pouring the brine over the meat in a bag and the bag gave on one side ( i guess. I am not really sure how it happened) and a lot of brine poured down the cabinet, on the floor, down my dress, and even got into the bottom cabinet! Next time, I will have the bag setting in the sink! all has gone well otherwise…

rob

what if i dont have dry mix what are the possible substitute for dry mix?

Dominic Pouliot

I did it a couple of time and i will make it again and again.. best recipe ever. I was tired of the same recipes all the time with ketchup and molasse. I also put it in my smoker for 2 hours. Wow thanks ..

Tania

Hi thank you for this delicious sounding recipe. Could you please tell me how many this recipe will feed?

Thanks so much.

Tania x

Luke

Have you ever done this in a smoker?

Sharron Land Gegenheimer

AMAZING….best pulled pork recipe EVER! Printed out hard copies for all 4 kids for their recipe boxes!
Thanks you! Just finished pulling 19 pounds (3 roasts) and will be serving it at a big party tonight.
Note, my convection oven had all three roasts done in 8 hours
Sharron

Tania

Hi Sharron

If I may ask,..how many people were you making this for? I have my daughters 21st coming up and was planning on making this for the party. We need to feed 50 people. It will be put onto bread rolls.

If you wouldn't mind letting me know, I'd really appreciate it.

Thanks so much Tania x

Peter Calandra

Well I did this today in a crock pot on low until it reached an internal temp of 200 and it was beyond amazing over the sliced onions with some honey BBQ sauce. Note that I marinated it in the seasoned brine for 1.5 days. Crock pot results are 5 stars! No kidding on this one. Thanks for this recipe, it's definitely a keeper!

Kelsey

I'm doing two 7lb roasts at the same time. Any idea in how I should calculate cook time? I'm assuming it will take a little longer but shouldn't need to be double…

Lisa

I've had it in the oven for 16 hours on convection and it still hasn't reached 200'F. The best I can get without completely loosing my patience is 188'F. If I make it again I will put it in the oven at 11pm instead of 7am. It's now 10 pm and I have to wait 2 hours for the temperature to drop.

Lisa Harper

What do you do with the crusted fat you peeled off the top?

Mary

I scrap the fat off the rip the skin part into pieces and shred it with the meat. Adds a lot of flavor!

Gretta List

Hello Amanda!

I haven't mad tho sin bit and my kids asked me to make it this weaken. Wasn't there a pickle juice sauce that went with it? I could have swore there was but don't see the recipe. Am I losing my mind?

Thanks for you help!

Gretta

Jill

I have used this recipe many times for grad parties, social gatherings and family dinners! I followed you years prior and enjoyed your blog and then searching pulled
Pork, your recipe came about! It's worth the time to brine and rub and cook! Thank you for making our events ones people talk about!

Kristen

Have you ever tried to do two at a time? Does it throw anything off when having two in the oven?

Kelsey

Currently trying to figure this out as well. Did you end up trying it?

Tim Glines

I've been using Kevin and Amanda's recipe for years and served it to hundreds of people and it is always met with rave reviews. Whether catering to a crowd of 75 or just the immediate family I've had more requests for my pulled pork than any other dish. I have altered the rub from sweet and savory to hot and spicy but always follow the basic recipe and it always turns out flawless. The brining and the slow roasting work on a butt from 5 to 10 pounds. I know lots of people that use a roaster but the meat tends to steam more than it roasts which takes away some of the flavor and consistency. I've made this dozens of times and cannot improve the brining or cooking process. It is great with a South Carolina mustard bbq or a Kansas tomato base…slather it on and you will please everyone.

Irene

I have a 4 lb pork shoulder in the oven. Put it in at 8am. It is now 4:40pm and the thermometer says 180 degrees. I tried another thermometer and it said the same thing. So it has been in the oven nearly 9 hours and it hasn't reached 200 degrees!!! Starting to panic. I have company coming at 6:30. What going on????

Bernadette

Im brining 4- 6 lb pork roasts do I need to cook longer or time according to one roast?

Chelsey

Have you ever doubled or tripled the recipe? I've made this recipe several times for 7-10 lbs and it's been great but we're having a large party this weekend and I have 21 lbs of pork. I'm wondering what changes, if any, I should make. Cooking it +30 hours seems crazy though. I'll never make another pulled pork again, though. This is the best!

Anna

I have made your pulled pork recipe a couple of times now and each time it has turned out amazing! !! My house always smells so delicious for the hours it's cooking. I even cooked it at a higher temp this time for less hours and it still turned out anazing ?. Just one question i have – what do you do with the crusty fat? Can you eat this? Or do you throw it out?

Lisa

I asked the same question but no one answered

Alicia T

I just made this after reading the rave comments. My husband is a bbq/smoker snob but I've been wanting to try to make pulled pork at home so I was up for a challenge. This was amazing!!! I followed the directions to a T (the pictures really helped). It fell apart right off the bone. Best piece of meat I've made. Thank you!

Yum

I made a 10lb pork shoulder/butt. Brined for 14 hours. Cooked for almost 6 hours on 225 and 3 hours on 250. Let it rest in oven for 2 hours. It was amazing and my guests loved it. Will save this one for future parties.

Karen

Thanks so much for this recipe–it was absolutely wonderful. We will definitely be making this again.

Joanne

You say to put the fat side "up"….. do you mean put the pork shoulder in the crockpot (as I like to cook mine) with the fat side on top????

Marlo

I love this recipe! I've made it several times. This time, I'm using boneless roasts, which I hope will work! My only problem is that my oven turned off in the night as we lost power! UGH! Hoping it wasn't off for too long as I have 2 roasts going to feed 27 people tonight! Fingers crossed!

Dean

I just made this this week and I am absolutely in AWE of how amazing this was! It was so worth the prep and the waiting! lol. I seriously cannot believe how incredible this was. Thanks so much for sharing this with us!

Lauren

Can this be made ahead and frozen? Tips for reheating?

Samantha

Wondering if this is spicy at all. I LOVE spicy, but have dietary needs of a family member that can't have spicy. So trying to decide on cutting back on or omitting 1 T of cayenne pepper. Looking forward to making this after all the great reviews!

Libby

If my pork is done say 3-4 hours before my party whats the best way to keep it warm?

Beth

This was delicious!!! I tried pulled pork once in a crock pot and it wasn't very good at all. This takes a ton of planning for time but so worth it!! Thank you!!

Morgan Bachman

About how long does it take to reach 200 degrees?

Diane

Amanda I just come across your receipe. I can't tell you how excited I am to make this. A store by me has the Pork Butt's on sale now. Will be picking one or two up tomorrow. I can almost taste it now. Thank you so much. Also will try to prepare it one time for the Crock Pot.

Laura

Looks great! Is it possible to cook in a crock pot instead of oven? Any idea about timing if I go that route?

Thanks!

Rachel

I just want to make sure I do this right… I have a 7# shoulder and plan to use the crockpot. HOW long do I need to cook it?!

Steve Peavy

I am making this for my Son and his Fience's Wedding Rehearsal Dinner. There's supposed to be 50 people, but I am preparing enough for at least 60. I am cooking Rice, Red Hash Gravy, Baked Beans, Slaw and Slaw Salad, Baked Beans, Chicken Nuggets and Chips for the Kids and/or anyone who doesn't eat Barbeque, sweet Tea and Lemonade and Several Desserts. How many pounds of meat do you recommend? I was thinking about 1/2 to 3/4 lbs of meat per person ? I usually cook mine in a Crock Pot. Thank You !!!

Laura

This was perfect. It was so perfect that my bfs mother, who avoids all meat (not an official vegetarian), had two servings!! Two!!!

Thank you. I used pork neck instead as it was the only one available. Not as tender but it was still delicious. Will definitely use shoulder next time.

Thank you!!

Amanda

I didn't read that part that says to let it cook for 12-14 hours. so I let it cook on 225 for a 3 hours then bumped it up to 300 until the center was at 200 and then let it cool to 170 degrees like the instructions said. it only took 6 hours and it was still so moist and tender. All I did was touch it with the back of the fork and the roast fell apart. we ate it for days. it was so good. I will continue to make it like this all the time. thank you!

Steve

Great recipe! Made it this weekend, turned out sooooo good. Thanks!

Chae Smithdeal

I have made this and followed the recipe exactly. This is the BEST pulled pork recipe I have made. I actually have a pork butt brining now to make it again. I prefer this better than using my smoker or crockpot.

Teresa

I've made this 3 or 4 times over the last year. The last time was a bout a month ago, and my son keeps begging me to make it again, so we're having it this weekend. We're in the middle of a heat wave here right now so I'll be doing it in the crock pot. I can taste it now. hmmmmmmm…

Mike

Hey ! what happened to the pickle juice sauce that went with this?

It was like a tablespoon of the rub with a certain amount of pickle juice. Does anyone remember? Thanks

Mary

I can't find it either! I've been making this pulled pork for years and finally decided to try the pickle juice sauce and the recipe is no where to be found. Mayne someone will remember.
Steve

Yeah, what happened to the pickle juice recommendation?? I have just used sweet pickle juice and put rub mix in it. The pickle juice is so good with this pulled pork.

Nadine

Made this this past weekend, it was wonderful, I'm not a fan of saucy pulled pork so this caught my eye. I believe I converted some saucy pulled pork people. Thank you for sharing.

Britt

I've used this seasoning/recipe the first time i ever made pulled pork and every time after that! I love it so much (I've even had others in my household try and use different recipes for pulled pork and its just not the same) – the pork is so tender and has such a nice flavor and everyone who tries it falls in love. I could literally eat this everyday lol! So happy I found this recipe!

Jessie

Loved this recipe! I am so glad I tried this over the others I pinned! My husband loved it (and the dog is pissed I won't let her have any). He likes everything spicey and didn't have to add ANY hot sauce!!! Thank you for sharing this recipie!

Michelle Meehan

Best recipe! We've been making it for awhile now and today used the "leftovers" to make Eggs Benedict . Amazing! Thank you for sharing and making this a family favorite.

Krystin

A few years late but thought I'd leave a comment anyway :-) I don't know what I did wrong but this did not come out as "pulled" pork…more like sliced pork. Maybe I didn't cook it long enough or maybe it was just a tough piece of meat (I used a cheap-ish boneless pork shoulder). Either way, pulled or sliced, it was absolutely DELICIOUS! One of my guests said that they tasted the love in it. I don't think there is any higher compliment to a dish. The flavors were perfect! My only regret is that I didn't put a few pieces aside for myself for leftovers as it was all gone within about 15 minutes.

Bob Mc

My version to add a wonderful smoky flavor: (Adapted from Americas Test Kitchen)

Add 3 tbl Liquid smoke to the Brine. Slice the meat on either side of the bone to increase surface area before brining.

Take 4 oz Yellow Mustard + 2 tsp Liquid smoke. Paint the meat with the mix before the rub.

In the rub, use Smoky Paprika.

I tend to use a crock pot and avoid the need for the meat thermometer.

But I strongly suggest you cook the meat for several hours BEFORE you insert the thermometer. The metal probe acts like a 'baking nail' and will cook the meat around the probe before the other parts. Since you know you have about 5 hours, wait for 4 hours before inserting the probe.

Susan

I found this post several years ago and made your pulled pork for that 4th July. It was a great success & everyone loved it! And here I am today, as I have ever since, making it again for the 4th! I also recently made 2 very large (I think they were 12 – 14lbs) for a wedding and got rave reviews! Thanks Kevin & Amanda, and Happy 4th!

Shngup

Help. !!! I would like to make four (3.5 to 4lb center cut pork loin half roast) at the same time.
Each in it's own pan. They will all fit into my oven. I need to do it twice. For a graduation party.
Will this work ? Any tips ? I am not the best of cooks. But this receipe looks so so good. I have to try.

Melissa Dorsey

I came across this pulled pork recipe a few years ago! It is sooo good!! I make this regularly with a homemade NC Style Vinegar Based Dip and homemade cole slaw… One of the few times my boys actually get excited about leftovers!

Heather Hearth

I followed this recipe exactly and it came out tasting wonderfully delicious!! I think next time, I will use less salt though, as we thought it was a bit too salty( but nonetheless delicious)!!!! I brined for 24 hours and I had a roast that was between 7 & 8 lbs. The only thing was the cooking time…. I put my roast in the oven at 9:30 pm expecting a long cook time( I wanted my roast to be done early afternoon the next day! Imagine my surprise when I awoke at 1:30 am to see on my digital meat thermometer that my roast was already at 180 degrees!! I was worried to go back to sleep, as I knew it would not be long before it was done. I fell back asleep anyway and at 4:30 am, the thermometer alarm was going off… My roast was at 200 degrees!! I thought for sure I had done something wrong, so I shut my thermometer alarm off, left the oven on just to be safe and let it cook another two hours. At 6:30 am I awoke to find my roast at 213 degrees, so I shut my oven off and let it cool to around 170 degrees, then pulled it apart and it was tasty!!! So my roast cooked in only 9 hours!! I will definitely be making this again! Our family of four ate off of it for one whole day( lunch, dinner and a lot in between) and we had plenty leftover!! Thanks for a great recipe!!

Katie

Thank you so much for this recipe! I made this for my daughters graduation party and it was a hit! After many attempts of soggy or mushy slow cooker recipes, I found yours and loved it. The bark on it is amazing. We roasted them (6) overnight, two at a time, so I could pull the meat during the day. I then froze the meat until the party saving the juice from the meat. People raved about it! Thank you so much. On to a dessert of your now. Keep the recipes coming!

Judi

HI Do you have a website that I can subscribe to?

Rebecca

HELP! My husband skipped reading the blog and went straight to the recipe. He now realizes the pork shoulder needs to cook a minimum of 11-13 hrs! We have guest coming at 4pm (it's 10:30am) today, so there isn't enough time to cook it low and slow. Would it be okay to increase the temp to 350 for a shorter cook time? Maybe cover with foil and then remove towards the end and allow it to caramelize?

Sara

When I first got this out of the oven it was amazing but when I tried to warm it up in the oven a few hours later it lost its crispy crust and texture magic. Any tips or tricks?

Maryam

I would like to make this for a potluck at work in couple of weeks. I am planning to use the crockpot. thinking of setting it at midnight on low temp. In the morning, I will leave at 7am with about 1/2 hr commute and will plug the crock pot and set it on high once I reach work.
What do you think?

Amber

Making 3 shoulders for my sisters baby shower this Saturday. Doubled the brine tossed them all in a cooler and poured a 10 pound bag of ice on top. Didn't have any cayenne so i subbed ground chipotle. It smells so yummy!

Alison Bermack

I followed your recipe to a T and it's been in the oven for 14 hours! Actually I put two in there but I'm worried my shoulder isn't the right cut since it looks like an actual shoulder! I'll report back tomorrow!

Alli

Hi!
I wanted to make pulled pork yesterday but didn't have time for the brine or the 12 hour cook time. So I used your rub on a 4.5 lb shoulder and put it in the crockpot for 6 hours on high. It was AMAZING! I can't even fathom what it would be like brined, with the crispy bits from the oven. Your recipe is a keeper and is now at the top of my kids request list!
Thank you!!

Ava

Have you ever tried this in a pressure cooker?

Dawn

I made your chicken fajita pasta my family loves it so much they want me to make it every night then i shared it on my job so many compliments cant wait to try your pulled pork i have been looking for a good pulled pork recipe and i know this is going to hit the spot because like i said i loved your chicken fajita thank you ill be looking for more recipes by you guys

David not Dave

I have tried this recipe many times, and it was very successful. However, I did some things different this last time, and it was very good if not better. First off to let y'all know, I use a slow cooker on low for 7-8 hours. No water, no onions, just the rub. The fat provides enough juice and the liquid from the brine is enough (from the inside of the meat, I still pat it dry when adding the rub). Now I made a mistake and mis-remembered how much sugar and salt to add to the 2 quarts of water. I did a cup each. Yikes! I hope it was not too much. Then I added a bottle of LIQUID SMOKE–hickory. Why not? I was wondering if this would make up the fact that I do not have a smoker, and I wanted to get of rid this bottle that I had for like forever. I did not have any bay leaves, so no bay leaves. No rub made, I was planning to make that later. Then I soaked it for a 12 hours. No, wait. 48 hours. I was just too lazy, and put it off another day. So after two days in the fridge, I made the rub. The only thing I did different was that I replaced the table spoons of salt and cayenne pepper with one and half table spoons of a Cajun blend. Like I said, I was being lazy and I did not want to make the 2-minute journey to the store for cayenne–a flavor of heat I never really liked . Plus, I never really added the salt–it is brined. But I had the cheap "Spice Classics" Cajun Seasoning from Walmart I had in the pantry. Next, into the slow cooker for 8 hours on low. I invited some friends and only one showed up, but he is the pickiest… person… ever…, and he loved it. I did too. The irony is that I was not really in the mood to make anything. I was really just trying to rid the roast that was hogging up space in my freezer, and I ended up make my best pulled pork. It was not too salty, and the Cajun seasoning added a flavor I noticed and preferred. I am going to do this again this weekend wondering if lighting will strike twice.

Alison Bermack

I usually do my in a slow cooker too but am trying this one out as a change.

Jane Bowling

Is 1 Tablespoon of Cayenne correct? Seems like a lot!

David not Dave

It is a lot, but it works. I now prefer a Cajun seasoning for 15 tablespoons in replacement of salt and cayenne.

marla

Found your recipe on pinterest. 3 of us are using this recipe fixing 70 pounds of pulled pork for a graduation party tomorrow. I just got all of mine shredded. Holy Cow! This is perfection!!

Sarah

Would a pork tenderloin work for this recipe?

Gabrielle

I've made this three times now.. it's AMAZING.. Never using any other recipe for pulled pork ever again. Every always raves and asks for the recipe!

Brian

I have made this recipe a dozen times at least. Thank you Kevin and Amanda. I have made a couple minor adjustments. My wife and I like it a little more of the sweeter side so we add extra brown sugar to both the rub and the brine. And speaking of the brine, I usually inject the pork directly up against the bone with about 8-12 oz of the brine that had additional rub mixed into it. This helps the flavor of that wonderful rub reach the inner parts of the pork. Again, thank you Kevin and Amanda for providing this "PERFECT" pulled pork recipe!

Pam

I have used the brine and seasoning on my pork, chicken and even steaks! It is fantastic! However, I do smoke my butts after the brine session and seasoning. Just my preference, and it's not sitting in it's own fat during the cooking time. I have done it in the oven on a rack which works great too.

Thanks for a great recipe.

lisa barth

I wondered if anyone has…after brining, put the rub on the meat and then seared it in a dutch oven before putting it into the crock pot….wonder if that would burn the seasonings?

Lori

I've made this several times and it's beyond delicious every time. I'm experimenting today and put the rub on some boneless pork ribs and cooking then low and slow for about 3 hours (they're less than 2lbs). We'll see! Fingers crossed we won't be having just veggies for dinner.

Lynn

Wow! This is the best shredded pork ever! We cooked two of them and each one took around 13 hours at the 225. Just fell off the bone and so tender. The outside nice and crispy. Delicious. This recipe is a keeper! Thank you for sharing.

Abby zenthoefer

I would like to do this for a party I have coming up. I will have 45 adults and 25 kids under the age of 10 present. How many pounds of meat do you suggest and can I do it all at once in the oven or would that take too long?

Amy

This is amazing! I make mine in the crockpot- 8-10 hours on low. The smell alone is worth the time it takes to prepare. I stock my freezer when pork is on sale just for this dish.

Toni

I want to make pulled pork next week and came across your recipe. Looks and sounds delicious;-) I live in Germany and normally the pork shoulder sold here doesn't have the top layer of fat, so I was wondering what I could do to prevent the meat from drying out. Is cooking it in a pan with a lid an option?

Jennifer

Thank you so much for sharing this recipe. This is the BEST recipe ever!! Do not change anything because it is perfect the way it is. My family loved it! This will be the ONLY recipe I will ever use to cook a Boston Butt.

Linda

Awesome recipe from the brine to the rub. Had my doubts about brining but it is definitely the way to go. Had a 7+ lb butt, and cooked it in a foil pan inside my Oster countertop roaster oven. Put it in at 11pm last night at 215F, and it took about 13 hours to get to 200 degrees internal temp (I used a probe). Took it out, drained the liquids into a grease strainer, then covered with foil and put it back in the oven at about 170 until I was ready to pull and serve for dinner. Kept the probe in while resting to monitor temp for safety. Added a bit more spice after shredding as well as some of the liquid, and then reheated for about 10 minutes at 300. Served with bbq sauce, but it wasn't really necessary. Very good flavor, very moist, and lots of crackly bits. Missed that something special you get when using a smoker, but excellent for a heck of a lot less work and stress. Recipe is definitely a keeper.

Crystal

I've made this 4 times now, min us the cayenne due to allergies. My family loves it! We just had a birthday party that I made this for and my dad asked me the next day for the recipe. My dad is not easily impressed with food, the best you get out of him typically is hmmm that was good. 4 days later my mom and my sister are asking for the recipe and mention how much my dad raved about it the hour drive home and still talking abut it. Plan to try it on the smoker soon! Thank you so much for sharing this recipe it is perfect!

Kim

We have 5 kids between the ages of 20 and 14, so I got a nine pond roast. It is brining right now. Am I really going to have to cook this beast for 18 hours?!

Melissa D

I just put the pork butt in the brine and set a timer for 24 hours. Looking forward to trying your recipe. thanks for sharing! I went thru tons of recipes and based on your pictures and recipe notes, I picked yours. I'm excited to cook it, I feel like an expectant mother waiting for the bun to come out of the oven only its a pork butt.!!!! Lol!

Alice

I've tried dozens of pulled pork recipes in the oven and this is easily my favorite so far. I don't like spicy food so I left out the chili and cayenne pepper. I also did 1 tsp of applewood smoked salt and 2 tsp of kosher salt and used smoked paprika. While some may find this rather loathsome, I also added 1 tsp MSG. As Chinese food is my spirit food, I add MSG to virtually everything.

The brining makes a huge difference here, I would say it is the most important step alongside making sure you have a meat thermometer to get the right temp. If you're looking for a way to get delicious pork without the smoker, this is as good as it gets with traditional pulled pork without going exotic.

Dalia

Can you cook this in a slow cooker to save time and be able to do while away?
Thanks

Megan

OMG! I accidentally added the dry rub to the brine mixture and left out the 3tsps of dry rub in the brine mixture. It's been sitting in the brine now since yesterday at 9:00p.m…..will it be extremely salty? What do I do now?????

Mrs. Best

I'm so glad i saw this recipe & gave it try last night. My house smelled like a good bbq joint this morning. I think my gas oven cooked it faster cause my 9.5lb took only 10.5 hrs. Regardless fell right off the bone! Can't wait to serve this tonight for all my family.

Pepper Dasnee

This is really yummy!! Thank you for sharing :)

Belinda

Thank you Kevin and Amanda for this awesome Pulled Pork Recipe.
I must agree this is the best I have ever made. I had a huge Boston Butt about 13 lbs. I tripled the brine and the rub, I also added to the rub about a Tablespoon of smoked paprika. I brined for a about 18 hours and roasted for 13-14 hours. I also made a bbq sauce, it was a conglomeration of all the Carolina sauces.
Thanks again,
Belinda

Chris Simmons

I have a small pork roast, 3 pounds, that I currently have in the fridge brining. I do not have a thermometer that you can leave in the oven. Can you tell me about how long I should expect this to take before I start checking temperature?

Lavina

I'm so glad I came across this recipe! Wanted to try something out of pork and I never knew pulled pork could be medium easy to make!
Will definitely make it over the weekend! I'm sure it will taste delish!
Cheers!

Clif

I forgot to add the bay leaf during the brine. Should I add it during the cooking process or just leave it out this time?

Shelly Maynard

Living in the South (especially here in Lynchburg, TN – the home of Jack Daniel's and the International BBQ!), we LOVE a good BBQ!! I love having a little extra crispy crust in mine because it adds so much flavor!

Amanda barrera

Tried this and came out great. I'm wanting to make it for a party but I can't find enough bone in ones. Has anyone made it without a bone? Is there a huge difference?

Jacquelyn

Do you think this would work with a large pork loin (boneless, roughly 9 lbs)? Thanks!

German

THANK YOU FOR THE RECIPE. LOOKING FOWARD TO MAKE THIS GREAT MEAL.

paula

have you tried this recipe with beef or chicken? just curious how it would work for the ones who don't like Pork too much This recipe sounds amazing

jill

So amazing!!!!!! Made it exactly as the recipe and it turned out perfect. My guests ranted and raved and went for seconds and thirds. This is definitely a keeper. Thanks for sharing!!

Nan

I have a 4.6 pound pork butt currently in the oven. I brined it for 39 hours and it has now been in the oven for 14 hours. The thermometer reads 191.7 degrees. Why is it taking so long and what should I do? I'm concerned it may be drying out. I have a thermometer in the oven confirming that the oven temp is accurate. I hope this is worth the wait. Any recommendations for next time?

Kristine

wish I could sort thru the comments by key words to find my answer 798 comments lol wow!

Is it okay if brined longer than 24 hours? I won't be able to cook this until tmrw now if I take out 6 in the morning it will be brining for 36 hours. Just wondering if I should take it out of the liquid those last 12 hours and just wrap it up instead.

Cathy

Just wanted to let you all know that I do use a crock pot sometimes and you won't get the crunchy crust but it turns out a lot moister in the crock pot. Also I use balled up tin foil to raise it off the bottom of the crock pot so the juices from the fat can drain off making it even better. Hope this helps someone. and the recipe was awesome. Thank you Kevin and Amanda.

Lisa

I ran across this. It looks amazing and just what I was trying to find. I am buying a butt this weekend to make this for coworkers Monday (as a thank you). I am posting this note to say simply THANK YOU for including your additional little side notes and hints. They are exceptionally helpful for someone like me who relies wholly on a well written recipe for it to turn out well as I am not all that experienced in culinary. I bet this will turn out amazing! And for those that were interested in cooking in the crockpot, I imagined you wouldn't get that nice crusty outside which is partly what makes this so appealing to me. Best wishes to you and everyone! Thanks so much! And I appreciate everyone's comments and questions.

LaShanta

I made this for my New Year's Eve party last week. It was a 10 pound roast. I started checking the internal temperature after 15 hours in the oven. It was only at 160 (it was supposed to get to 200 degrees). I left it in the oven for 2 more hours. It was still got up to only 180 degrees. But by then, I needed my oven back, so after leaving it in the oven with the oven off for the required 2 hours, I took it out. It was tender and it was cooked all the way through but the top layer/crust was dried and stuck together and it made that section very hard to pull apart.
My question is this…. Should I have turned the roast over half way through in order to prevent that tough dry outer layer?

Brian

I have made this recipe more than a dozen times – the recipe name says it all. I do however boost up the brown sugar a little as my wife and I have a bit of a sweet tooth. I also double up the amount o dry rub as you really can't use too much before cooking on sprinkling some over the sandwich. Additionally, I mix some of the rub with water and inject into the center. Thank you Kevin and Amanda for this awesome recipe.

Kevin and Amanda, or anyone else, what about using a lamb roast. I've found (very sadly) that I just don't like lamb. I still have a lamb roast and I've put off doing anything with it. What about Pulled Lamb roast?

Kelly

Can I use a boneless pork loin instead?

Dee

Amanda – I know this recipe has been posted for a LONG time, but I had to write to comment (and I never bother to do that for much of anything). I did a random internet search for "pulled pork recipes" a few years ago and stumbled upon your site and this recipe. It looked good, so I gave it a shot (even though my daughter was attending U. of Alabama and you clearly love another school in that state…). It was delicious and tender and scrumptious and savory and yummy and any other adjective I can come up with. That day, I didn't even have time to brine the meat. I just rubbed the seasonings on the meat and slow cooked it. It was SOOOOOO wonderful. I make it often now and everyone raves over it – their reaction is always the same. I give the recipe out to many people (and your website) because it is just the best pulled pork ever; and I live in Texas where beef brisket is king. Thank you for sharing and for your beautiful photos and for taking the time give such clear and useful instructions. It's appreciated. :) – Dee

Dawn

Kosher Salt is in the photos, for the dry rub, and the brine solution.
but it's not in the list of ingredients w/ measurements.
is this a mistake in recipe? or photos?

Ronni Sue

My question is, what is the best way to reheat the meat to serve later on. I will prepare the pulled pork one day and probably serve it the next. Do I reheat in the oven covered with foil, or reheat in the microwave as each sandwich is made? I don't want it to get soggy. Help!

Roni

WISH I would had looked at the tutorial before making this. I only printed the recipe and carefully read thru it. Was confused about the length of time it would take to roast. WHY NOT in the directions list to brine the roast for at least 8 hours and add the words 24-26 HOURS IS BEST. AND ADD to the directions that it takes anywhere from 1.5-2 hours per pound to for the roast to reach 200 degrees. I was making this for supper and started it at 1pm by 4:19 the roast hadn't even started to register on the temp probe. SO disappointing. I will be taking this out of the oven around midnight to shred. Guess we are going out for supper tonight. Hope it tastes as good as everyone says.

Dee

If that ever happens again, you can crank up the temperature on your oven to cook it faster. It's not going to be as tender, but it's still yummy. Do an internet search for "pulled pork cooking times". You will find charts that give the weight of your meat, the temperature of your oven and the time it takes to cook. I have been in your same predicament. I just cooked it at a higher temperature for less time. Good luck!

So excited to finally find a recipe that is as awesome as it claims to be! It took my 8 lb. shoulder about 15 hours but it was so worth it! The seasoning is perfect and it is so incredibly tender. This was the first time I've eaten pulled pork dry, without bbq sauce, so that really says something! Highly recommended!

Kimberly

My family loves this recipe! ! I have only done it so far though in my crockpot, it always turns out great! :-)

Zio

Please recipe Bun photo !!
thanks

jon

i recently had to upgrade my computer and lost this recipe, totally devastated. after an hour of searching online i was lucky enough to find it again. totally worth the hour search as your hard put to find a better recipe.

Rachel

I can wait to try this! I plan on making this for a birthday party and was just wondering has anyone ever tried making to roast at a time? i need enough for about thirty people and trying to figure out how much to make.

this looks so delicious!!

Jessica

Question…do you need to make the dry rub twice? I see you make a brine and then pour the dry rub in the brine, and then I also see later on your put the dry rub on your pork butt…can you please clarify! Thank you

Jim

If you read the recipe, you'll see that the rub is made first, three tablespoons of it are put into the brine, and the rest is rubbed on the pork after brining.

Michele Serinese

I can't wait to try this but before I do I have a question. Do I add the dry rub to the brine as well as rubbing it into pork before baking? How much do I use in the brine? Thanks

Jim

It's in the recipe. Under "Brine Solution", it says to put three tablespoons of the rub into the brine.

Thanks for sharing this recipe. It looks fantastic!

I'm trying this with trepidation as I'm not sure if I have the right cut of pork. It's too bad that different areas of the country use different names for cuts of meat. Mine is a Tyson "bone in pork shoulder butt roast." We don't have a Kroger's here. Mine is so much bigger, nearly 11 pounds. I would have preferred something smaller, but it was the only one the grocery store had.

I'm also decreasing the salt, because I have high blood pressure, and I'm substituting about 50% of the salt, with an alternative potassium salt. We'll see how it turns out.

Alessio

This recipe looks…delicious!!! I would like to try it :)

Has anyone ever tried it without the brine step? I have high blood pressure and so much salt would send it soaring. I'm not sure how much salt the meat would retain, but I suspect it would be a lot.

Norma

Hi Amanda,

I just wanted to let you know that I really love this recipe. I've actually been using it for a few years already, but never got around to telling you how much I like it. I've probably made it about 10 times already.

Also, I really love your blog and photos. Your pictures add a bright spot to my work day.

Norma

Stella

I've made this twice and the second time was so much better…. I used an applewood rub from WINCO and you could really taste it, Im having a party next month and Im making 3 7 to 8 lb porks… I know my guests will love this… Im prepping way ahead of time… thank you so much for sharing this……… awesome awesome awesome!! Did I say it was just awesome??

Greg Brandon

Made the pulled pork. Best I ever had. Absolutely delicious and moist. No bbq sauce needed. Thanks. Go to recipe next July 4th for sure.

I bought a 7.92lb Boston Butt with the bone. I brined it Wednesday night, took it out early Friday in the morning and I let it get to room temp. I put it in at 4:45 this morning. 12 hours later it's at 180. My oven did shut off even though I followed the instructions to override the shutoff but I was home for it. I didn't feel comfortable leaving the oven on overnight so I put it in as early as possible. I might give it until 5:30 to turn it off and let it rest so we can eat around 7:30 or so. It smells delicious and I can't wait to taste it!!

Paul

I picked up a 8LB boston butt yesterday it's been brining since last night, will put in the oven tonight can't wait to try this.

Elyse

I tried to cook my pork last night but for some reason my oven shut off. Everything was room temp when I checked it in the morning so I have no idea how long the oven was even on. It had only been 8 hours since i turned it on so it wasnt the 12 hour safety shutoff. Is the pork unsafe to eat now? I turned it back on just in case but I dont know what to do? Any ideas? It was cooked somewhat but the middle was definitely still pink.

Amy P

I tried making this the other day. I brined a 4lb pork shoulder for 14 hours and then woke up at 2:30am to put it into the oven for a potluck dinner that night. At 5pm (14.5 hrs later) it still was only at 155*, so I transferred it into my pressure cooker and finished it off in there. I was sad to lose the crust but it still turned out flavourful and moist. A little frustrating that your 8lb shoulder was good to go after 14 hours but my 4lb shoulder was not! I may as well have just slept through the night and used the pressure cooker to start with. I do have an oven thermometer as well as a really good meat thermometer so I know the temps were right.

Lisa Wydra

Made this tonight. Brined it from 5pm-7am. Did not use salt because hubby does not like it in his food. It tasted fine without it once we put a little BBQ sauce on it. Cooked it in crockpot on low from 7am till 6pm. Put about 1 cup of brine in crockpot. Took out of crock pot, shredded it and added a little more of the broth it was cooked in. Added more brown sugar to the top and put it in the oven for a few minutes to crisp up. Everyone said it was great.

Shari

Love this! Made it in the oven the first few times then started using the smoker! Thank you so much for this " go to" recipe! Lots of compliments

Debra Malone

Unstinkinbelievable!!! This was over-the-top incredible! I was going to post a pic with your hashtag and realized I have not a shred leftover from a 10-lb butt we did this weekend for my son's birthday and to celebrate the 4th! Now on to emailing the link to everyone I know!!!!!

Tom

I've made this about six times over the past few years, and it's always turned out excellent and is one of the few foods my two 9 year old daughters will eat without complaint! However, I've always missed the hickory smoke flavor, and liquid smoke just didn't cut it. So, right now I've got a pork shoulder in my electric smoker at 225 degrees, and I'll smoke it for about five hours before transferring it into the oven until it reaches 200 degrees. I have no doubt this will be the best one yet!

Jodi Ogren

Amanda

I made it this weekend and it was awesome, one question, what do you do with the drippings in the pan? It was pretty greasy. I took my meat out of the pan to shread, I didn't know if I should have used the drippings.

Aleksandar

It's great. The best meal I've ever done. But now I want to try with beef. Should i change something in the recipe if I want to coock beef instead of pork ?

Kelly

Just found this! Can't wait to try it. I love, love, love that you gave step by step directions. Thanks for sharing!

linda galarza

Great recipe…… Love the PRICE on the roast in the pic; oh for the good old days!!!

Ellen Renee

I paid 98 cents a pound for a butt today! I live in southern Illinois.

Dee R

Would I be able to use the dry rub for ribs?

Angie | Big Bear's Wife

Totally one of our favorites!

Karyn

Has anyone ever tried to make this in a Nesco Electric Roaster oven? It's different than a crock pot. I didn't want to tie up my large oven and I thought maybe I would try this in my Nesco roaster.

Mike

I have smoked pork butts with your recipe around a dozen times. People are now asking me to call them when I make pulled pork. Taste great!

Theresa

I performed the ultimate test today…prepared 4 Boston butts using the above recipe (with slight tweaks) and cooked 4 different ways. Convection roast, standard oven baking, crock pot w/probe, and old fashioned crock pot. By far the convection roast had the best results and flavor. Love the crisp tasty bits! This method was done first. Second favorite was the standard oven baking. It too had crispy bits and was the second to be done. Third was the probe crock pot method. I quartered a large onion and put that in first to lift the roast off the bottom of the pot and added about 1/2 cup of water to help the meat not dry out. No crispy bits on this one and it was the 3rd to complete cooking. The least favorite was the old fashioned crock pot. I prepared the same way with onions and water. No crispy bits here either and it took the longest to get to temperature. All 4 options resulted very moist and tasty BBQ. The oven methods were the best for easy clean up. I used disposable baking pans and that made clean up a snap. The crock pot methods were messy to clean up. This will be my go to recipe (with my minor tweaks) from now on and I will only ever use the convection roast method…that is until we splurge and get a smoker!

Stella

Im so glad I read your post.. I plan on going to convection route… thanks for posting your results…
Carolyn Gwynn

Hello thank you so much for your post! Does the convection roasting shorten cook time? I would think so since it's convection. I have a wonderful convection Thermador gas oven and I am short on time. I don't want to convection bake because that will take away the crispiness I think. I am wondering if I use the "roast" setting if it will cook quicker than the bake setting.

Munira

wow , it really looks awesome , bet it taste good !

Kate

The best recipe! My first attempt at making pulled pork….made it for my son's graduation party and it turned out perfect. Most of the guests did not even put barbecue sauce on it. I used 20 pounds (two 10 pound roasts) and it only took about 11 hours to cook. I will never have another party catered again. Thank you so much for sharing this recipe!

Amanda M.

Hi you two,
I just stumpled upon this recipe and from what I read this one seems to be so great! We'll try this in near future! Thank you so much for hosting such a nice website! Best regards from Germany :)

Kenneth Seremak

Absolutely love this recipe. I have made it about 8 times and gets better every time. Thanks
Roll Tide

Lori

I've got my butt in the fridge ready to be brined in the morning then cooked overnight. This will be the 3rd time I have made this and it has been beyond amazing every time!! My dad (who has passed on now) was a caterer and his specialty was bbq (we live in NC). He would love to know I can now make a butt (lol) on my own. And I know he would be proud! :)

Lindsay Anderson

Has anyone tried this on the grill before? I'm trying to smoke it on the grill for an hour, then pop it in the oven. Experimenting before cooking for a large group this summer!

Allyson

I made 6 of these….yes 6…… For my daughter's wedding reception last year and they were perfect. I had never made pulled pork before and was so nervous that it wasn't going to work out, but it was amazing. I have 2 getting ready for brine for my daughters birthday party and I know everyone is going to rave about it again. Thank you for this recipes.

Heghineh

My hubby would love this,
Thank you for great recipe!

Courtney

Awesome recipe! It was delicious! I used a homemade bbq sauce that was awesome also. Only issue, was the sweetness. Maybe I'll cut the sugar I half or completely out next time. But delicious nonetheless. BTW, I used my pressure cooker, and it only took like 2 hours for a 4+ pounder.

SR GIBBS

I have made this several times for pot lucks and parties. It has always been a big hit. This week I had a last minute party and pork shoulder was on sale for 99cents/lb so I decided to make it again. Only I did not have the time to brine it so I got online and looked at other recipes for pulled pork that is done in a low slow oven rather than a crock pot or smoker and no other recipe I looked at said to brine. So I figured I would go ahead and make it without brining. BIG MISTAKE. While it was still good, it was not as moist and succulent as when it is brined. DO NOT skip this step if you want the best pulled pork ever!!!

Linda

I can't believe I just found your recipe! I made it exactly as you wrote. Your directions were very easy to follow. I didn't change a thing. It was excellent. Thank you for sharing it. Your photography is beautiful, and I look forward to trying more recipes.

Tal Doran

I put my roast in the brine this morning, only change I made was using the Splenda Brown Sugar instead of real Brown Sugar ( Husband is Diabetic). Hope it turns out just as amazing as everyone else's did.

Danica

Thank you for sharing this incredible recipe! I consider myself a seasoned cook but I've never made anything like this before and just decided two days ago that I wanted to try preparing "pulled pork". I went to my trusty Google and chose your recipe because it was super detailed and easy to follow with photos, etc. I followed it to a tee and the result is unbelievably delectable! I will share this recipe with all my friends and family :)!

Hayley

Simply delicious!
I used a 5.7lb bone-in pork shoulder. brined for 8hrs and cooked overnight for 11 hrs at 225. I live in Calgary AB Canada (higher altitude) and should have taken it out at maybe 10hrs. When I took the shoulder out in the morning the thermometer read 207 degrees. Definitely left it in a touch too long as I don't have one of those fancy thermometers that you can leave in while you cook or an oven probe! I worried the pork would be dry, however despite leaving in a little too long- this pork got DEVOURED with plenty of compliments.
I brought it for a weekend trip to the cabin with 10 friends. Served with sweet buns and the option of using a BBQ sauce! Everyone raved over it! It disappeared in a flash. I already have requests to make this for future get togethers. Can't wait to try it again without over-cooking! Thanks Kevin and Amanda! What a fabulous recipe.

Lynne

I made this for our Superbowl party and it was so good! Thank you for some great recipes!

Betty

I have to tell you this is the best recipe for pulled pork I have ever used. I made 3 butts for a friend of mines large family reunion and there was not a bite left. It made a large roaster full. Now one of the gals that was at the reunion asked me to make it for her daughter's graduation this summer.
Thank you so much for sharing.

Lori

I've actually made this once before but never submitted a comment. I am at the cooling stage right now but my husband and I have already snuck a bite It is just as delicious as the first time! My dad was a caterer and bbq was his specialty (of course his were smoked for hours on a smoker)….lets just say he would be proud!

Michele Slonaker

I want to make this and freeze it for a party. When you take it out of the freezer how do you warm it up? Do you put it in a crock pot or warm it in the oven or on top of the stove?

Thanks for your help.

Michele

Iva

I have 2-11 lb roast to feed 30 people. Would I cook them the same as the recipe? I plan to cook them for 17 hrs, what do you suggest. I love this recipe, thanks.

Angela

Hi Amanda:
I just found your site and this wonderful recipe. I just put the pork butt in to brine. Looking forward to cooking this in the crockpot after it finishes brining. Oddly enough was the fact the pork butt I bought yesterday was also from Kroger and mine weighed 7.90 lbs. I got mine on sale but it was 1.99 unlike your 1.59.

I can't wait for the final results. If this turns out as good as I think it will, I may make one to take to our family Thanksgiving dinner because everyone wants a change from the traditional turkey and ham (well it is pork but a different kind, of course).

Last but not least, this is the first time I have ever brined anything. I'd been planning to brine a turkey but never got around to it.

Thank you again for this wonderful recipe.

Allan

I have tried a few different recipes, but i always go back to this one… the best pulled pork ever… thamks u guys…

Titan

This is the best freakin recipe ever. I tried the dr pepper/rootbeer.TOTAL TRASH compared to this. Just follow the recipe and dont get inpatient. It totally needs to get to 200 or you will not be happy.

Titan

ok guys. I made the pulled pork and it was everything and more than you see in the pics. Now if u r impatient, walk away cause i bought a 6# pork butt and it took 16 hours at 225 but well worth it. Next time iam buying 2PRoast. AND i ave to say, today we tried the fried chips with cheese(and i have to say pork on nachos????? Fry those chips!!!!! It is heaven, ALSO make that pickle juice and seasoning. It is the bomb on the pork. I used Classen juice. Iam going to roast a chicken tomorrow with the rub. 100 stars for this Amanda

JoAnn Aronson

I make this about once a month. It is by far the most delicious pulled pork recipe i have ever had. We usually use the leftovers for chili, or I freeze it for another meal. Tonight we are using it to make tacos.Thanks for posting

kimberly

I am throwing my sister a BaBy-Q for the new little Sunshine in our family Baby Anna. My sister and brother in law just adopted this precious 4lbs baby girl and I wanted to have a Big party for them. We are having about 35 people joining the celebration. Could I cook 2 roast at the same time in separate pans in the oven? Do you think 2 8 pound roast would be enough meat to feed that many people? Thanks

Jane

This is by far the best pulled pork I have ever made!!! I love it so much! I made it about a year ago, but foolishly I never saved the recipie! So I spent about an hour scouring the internet trying to find it! I am so making this for dinner this week!!! Ive pinned it on pinterest and started following your board! I will never lose this recipie again!!

Carole

Decided to try this recipe. Ended up with a 6 1/2 lbs. butt roast with no bone. Store didn't have one with bone and I didn't have time to look anywhere else. After 17 hours in the oven, the thermometer finally hit 200 degrees. I have always thought my oven temperature was not right. I may have to raise it by 5 degrees next time. Haven't served it yet, but it smells wonderful.

Maggie

I made this on Superbowl sunday this year, guest-imated the time (based on 1.5 to 2 hours per pound) and it came out perfectly. Today I was so excited because I finally bought a probe thermometer with alarm. I figured it would now be perfect with science! However my five pound roast has been in there for over 10 hours, could that be right? I did a much bigger roast in February and it took about 1.5 hours per pound, now I'm over 2 hours per pound and it doesn't seem like it's going to hit 200 degrees soon. I'm so bummed. I really thought we were going to eat this tonight. :(

Sherrie C.

Hello Kevin and Amanda, I just have a question. First of all, I love this recipe and thank you for sharing it with us all. My question is, can you use the convection oven to cook this as well?? Or do you prefer just regular baking. Keep up the amazing blog and thanks again.

Sherrie C

Jimbo

NO TIME TO MARINATE…I had little time so I made the brine in the following manner for injecting:

1) Boiled 3 cups of water with bay leaves for about 5 minutes
2) Added 1/4 cup of the brine ingredients to the hot water and mixed well
3) Injected brine solution into 4 pork tenderloins (about 2lbs each)
4) Dried off tenderloins and added dry rub
5) Baked at 225 degrees for 6 1/2 hours (internal temp 170 degrees – less time for smaller tenderloins)
6) Let sit for 2 hours in foil
7) Took a bite and declared myself a genius!!!! My wife said it was the best thing I ever made…

THANKS so much for the recipe!!!!

Aaron

I've made this a few times now and it's amazing! I add about 2 tbsp of liquid smoke to the brine…it adds a smoked tasted to it… The recipe is perfect though!!!;-)

Anita

I'm not usually a "commenter" but I wanted to let you know that I love this recipe. I host an annual July 4 party for 50-70 people. This has become a staple! This year I am cutting back on other protein options in favor of more pulled pork – it always goes fast! Your recipe is the first pulled pork I ever made, and I have never strayed and tried another – it's that good. Thank you for sharing it!

Christine

Yummy, first time I have ever cooked pulled pork, turned out perfect. About 8 pound done in oven for 8 hours 125c rest for 1 hour perfect.

TIFF

HELP please! I left my pork shoulder in the brine for 3 days. Do you think it'll be okay to cook? Thanks is much! :)

Aaron

Will it be edible? Yes… But the flavor will be way to intense and the porks texture will be off

Glen

Good day to all, my sister (she's amazing) raises 6 to 8 pigs a year for the pork, and I greatly benefit from those fat little round guys and girls. I have my pig processed at a German meat market in Portland Ore. What they do with the bacon, hams, and country sausage, alone is amazing. I'm using up last years pork, I have many roasts of which some are mark shoulder roasts. I picked out a fairly large roast, it has the bone going half way though so I'm feeling good about it. I brined it for 34 hours, this early morning I removed from the fridge at 3:00 am, let is set in the sink on the dish rack until 6:30 am. Removed the roast from the zip lock bag, pat dried it completely and applied a good coating of the dry rub (I added another Tbsp of real Hungarian paprika) with some rub left over. In the oven at 7:00 am, it's now 9:10 am and I'm being blown away by the aroma of my pork butt being slow roasted. After reading some many wonderful posts, it's all I can do to keep from opening the oven door, will let you know how it turns out…in about 12 hours.

Laura

This is AMAZING!!! Pretty sure I could eat this everyday! I made 2 shoulder roasts (about 14 pounds combined) and cooked them together in a roasting pan. It took about 14 hours and worth every second! My husband says that we need to cook one of these every night because the smell when we woke up was wonderful! Thanks for a great recipe.

Heidi

Hello all! I'm game to try this recipe, but my pork butt/shoulder is a 13 lb beast. I am having upwards of 100 people so I'm making brisket, too. Would you still go by the 1.5 to 2 hrs per lb of roasting time? Would you cut the butt in half and if so would you treat it as 7.5 lbs or as 13 lbs for roasting time? For 13 lbs that is roasting for anywhere from 19 to 26 hrs!!! Thanks for your response!

Katie

Made this with a 4 lb shoulder and it was AMAZING. I want to make this again for a HUGE group and probably need two 5lb shoulders. How much time do I need to allow for cooking?? 2 hours per lb for a 5 lb shoulder? OR do I need two hours for every pound of meat in the oven, 10×2= 20?! Please help! :)

Tom

Amanda

I made the pulled pork last year and it was great, actually fantastic! I did everything as you suggested and at 4 pm (or so) it was ready. This time I don't want to serve until 6:30-7:00 pm (saturday). If I start the cooking Friday midnight, do you think it's too long to keep going until Saturday evening? I'm going to be making two shoulders.

Tom

amanda

made this for a party. my first time ever making pulled pork. followed it exactly and i was amazed at how delicious and tender the meat was! it was so easy to follow – thanks for the photos.. they really helped me understand exactly what to do. my only change i would make next time is to not use as much sugar. i thought it was a little too sweet. thanks again!

Vanessa

WOW!!! Perfect, absolutely a hit!!!

Carly

This looks SO good, I have to try it! Thanks for the super in-depth recipe and instructions. The pics always help!

Mike & Mel

OMG!!! Best pulled pork ever! Followed recipe exactly and it turn out tender and juicy!! Can't wait to do this again,only this time will do 2 roasts for more leftovers and freezer bags full of pulled pork ready to go for sandwiches! Thanks

David

I tried this recipe and it was absolutely delicious. My wife loved it and we had plenty of leftovers to freeze…. The meat was very moist…. I cooked an 8 lb pork shoulder at 250 in 5 hours because I covered it with foil (not interested in cracklings, only really moist meat)….. I'm cooking an 11 lb shoulder now as I type this….

Pam Schneider

I am cooking this for 200 people, can I put three butts to a very large stainless steel pan in my industrial oven to cook? I have 15 butts. Cooking on Thursday for a Saturday wedding. Any suggestions?

Pam Schneider

I am also having shredded beef and salad, mashed potatoes gravy(from beef). I am cooking three butts plain just for the juice for pork gravy along with the beef gravy. The whittled it down to actually 240 so we should be fine. I am brining on Wed and baking on Thurs. Any more tips?

Angela

My pork roast is only about 5pounds but it is has taken like 15hours? !

Karen Graham

Just wanted you to know this recipe is the best pulled pork I've had. Your recipe was so easy ans easy to follow. Thanks, my boys love this can't wait til summer to make it for vacation!

Richard G

I plan on making this recipe but I live paycheck to paycheck. I try to avoid using my oven so I bought myself a toaster oven. The temperatures on my toaster oven range from 150 to 450. I have five functions on the oven which are, warm, toast, bake, rotisserie and broil. With this in mind and your recipe what do you recommend I do. At what temperatures, for how long should I do it for and where should I place it in the toaster oven?

Kathy

Hi!
Just finished our first dinner of your infamous Pulled Pork……O.M.G. !!! The minute it was ready to pull, we couldn't stop eating right from the pan!!!! The most amazing Pork ever!!! TY TY TY!!!

Christina

hey is there anyway I could over brine this? It will be brinded for 8 hours at 11pm but I will be sleeping by then. please help

Brian

@Mak, agreed, but the recipe is so good that I am certain you will come back! I am about to roast another half shoulder now (~7-8lbs?) and am anticipating 17-18 hours.

Brian

@Pam, if you are feeding 300 people at a wedding, I assume there will be more to eat than just pork (appetizers/salads/cake/etc). Nonetheless, if it were me, I would plan on at 2/3 lb per person. to me, as a young guy, 1/2lb just doesn't cut it. In fat, I'm inclined to suggest 3/4lb per person, but not knowing the crowd, that might not be wise :)

Pam Schneider

I have a wedding for 300 in April, want to try this, for roast I do 1/2 lb a person, same for pork? How many butts do you think I would need?

mak

It ended up being 18.5 hours with cooking and cooling for our little 5 lbs roast. Total bummer since we were anticipating 1.5-2 hrs like the recipe states. However, I will say – it's DELICIOUS! The bark formed on the outside is heavenly and the meat really does just fall off the bone. Not sure I can wrap my head around another 18 hr roasting session though …

mak

We brined overnight and put our just under 5lb roast at 6:20 am. It's a few minutes before 10 pm and we still aren't at 200. We've verified temps are right with multiple thermometers. There seems to be a huge variance in how long this recipe takes – could the actual shape of the roasts be a large factor. E.g., ours is very round vs wider and flatter. It's looking like breakfast food at the rate it's cooking …

Ron

I love to try different things. I make lots of different sausages, chau sui, smoke whole fresh ham, and now I found this Pulled Pork. This is a very good recipe I have made it 3 times now in the last 2 months. I have baked it 2 times and smoked it once. It is all very good.
I like the ingrediences you have. I love to change and add different ingredience.
I have added 2 tablespoon chickory and I replace the bayleaves with 1 tablespoon winter savory, really add a good taste.

Kenny Crochet

Kevin & Amanda,

Let me begin by giving you a little background on who I am. I am a member of a competition BBQ team. In 2013 we finished in the top 30 out of over 7000 registered team in the KCBS. We know what we are doing when it comes to making pulled pork, and we do not mess around.
My intention for Superbowl 48 was to smoke a pork shoulder for a large party my brother hosted. However, our competition smokers live in another city with our pit master, and my smoker doesn't maintain its temp well in sub-freezing temps – so I had to punt and make the pork indoors. That's when a quick search led me to your recipe.
Well, let me tell you… the final product that I served yesterday would not just do well in a competition, I dare say it would have earned a perfect score of 180. It was FANTASTIC.
I followed your recipe to the T. Your description of what to do and what not to do (much of which I was familiar with through my competition experience) was helpful, and I would think to the more casual cook it would be invaluable.
The meat was tender, juicy and extremely flavorful. The crunchy, crusty bits were unreal!!
Several people at the party asked me why I don't cook food like this as my job, and one person asked me to cater a party for her. Honestly, I felt bad taking credit for it since I didn't smoke it.
So, I'm here to say to you, THANK YOU! Thank you for sharing this recipe and for making me look good. This recipe is perfect.
Kenny

renate horevather

Question on your pulled pork recipe it looks fabulous….. wondering if I could do this recipe in my slow cooker? have you tried it in one?

thank you
renate

Jeff

Might want to warn folks to check if their oven has an automatic safety shut off time. Mine cuts off after 12 hours. Found out the hard way when I put my 9 lb roast in at 5:30pm and woke up the next day at 7:30am to a cold oven and a roast that never made it to 200 deg. :-(

Wynonah

Do you use sweet/bread & butter pickle juice for the sauce, or dill??

Second, to get a bit of smoke into the finished product I added (hickory) smoked salt to the dry prep on the meat side. It is going to add just that 'hint' of smoke I like without overpowering it.

Veronica Umstattd

I've had people tell me this is the best pulled pork that they have ever had. It is soooo good. I agree with them about cooking temp….cook on 225. Yes it is slow, but so worth it. I have made this several times now and raised the temp ONE time. Big difference. Do exactly as written and realize this requires a long time to cook in the oven. I have 2 in the oven now in the cooling stage and the smell is heavenly! Thanks for the recipe!!

Joe

This is the ******* best Boston Butt recipe, ever. Thank you!

Kim

I made this today. It turned out great! I don't cook but followed the directions exactly. I'm amazed how well it turned out. Thank you so much for the pictures and the detailed instructions! It's yummy.

Clinton

Love this recipe. Make it exactly as u say. Hit with the whole family. Thanks kevin and Amanda.

Maggie

Just adding to my previous post from a couple weeks ago, 12/31. Shared this with 3 other people and each one said it's a keeper. My son used it to make pork tacos and said they were AWESOME. This is going to be the main dish when I have family for Mother's Day this year. Will consider looking for a bone-in to see if there's a noticeable difference. I'll also be moving this recipe to my permanent file.

My oven shut off after 12 hours too. Obviously never cooked anything this long so I was surprised when it happened. I'll be better prepared next time.

Looking forward to more fantastic recipes!

JILL

My husband said this was the best meal I've ever made!

Glen

This recipe is amazing! Thanks for sharing!

Brian

Aloha! I've made this recipe several times and love it! Each time I find it taking much longer than the recipe calls for (I haven't read all 645 comments to see if others agree). It often takes mine about 16-17 hours in the oven. I usually buy a 15lb boneless from Costco and do half at a time. Thanks for sharing!

Sarah

Found this recipe a few months ago, and have made it twice, both times with excellent results. I'm also one of those nutty people who need to read all the comments, because I want all the extra info just in case.

The first time I bought the two pack boneless from costco, and as a previous commenter said, used twine to tie it to keep a roast shape. I also thought my oven was old enough (over 20 years old) that the 12 hour auto-shut off wouldn't apply, I was wrong, it did. All in all, it ended up taking 16-17 hour total. I did follow the brine instructions, but halved the amount of salt. And for the dry rub I halved the amount of salt and cayenne.

The second time I made it, I used bone in pork butt, again I brined (half the amount of salt). For the dry rub, I only used a third cumin (not a fan of cumin), and skipped the cayenne altogether. This time the bake time only took 13 hours, but I left it in for an extra hour (total of 14 hours) and the meat was even more tender this time than last.

This is a fantastic recipe, and really easy to follow. My friends all love it, and so do I.

Teresa Jenkins

I tried this recipe yesterday without the brineing step because of the time. It was the best Boston butt I have ever made. My husband wanted me to keep this recipe. Thank you for posting.

Maggie

Fantastic! I just finished pulling apart the first roast and love the spicy flavor of the bark. Went to Costco and ended up with 2 – 6.5 (approx) boneless, roasts in the bag. The bone may have given it some extra flavor but I satisfied with the outcome…so are my two small dogs. Followed the recipe and did the brining first, then in the oven for about 13 hours. Will definitely make this again. Thanks for the great recipe. A Happy and Healthy New Year…and more tasty recipes.

Susan

I found this post back in June (2013) and made this for 4th of July. It was sooooo tasty, no one at my party even used BBQ sauce! I am making it again for New Years Day (brining now). Good ole' Southern NY day dinner – pork roast, collard greens, white rice, corn bread and of course, the star of the show, a mess of black eyed peas! Just goes to show you, The Classics Never Go Out of Style! Happy New Year Kevin, Amanda and to all!

Lisa

I have to say this recipe is fantastic. I have made it several times now and this is the only recipe I will use now for pulled pork. My whole family raves about it when I make it for a cook out. The last party we had I had to make two whole butts to make sure we had enough for everyone to eat and I still ended up with only a very small container of leftovers. And there was only 15 of us eating it.

Owen Parker Jr.

This recipe looks great and I think I will use my crockpot. However, I have another idea for serving. I discovered this recipe at a restaurant in Hot Springs, Arkansas. Once the meat is cooked take a bake potato and split it down the center. Place a little butter in then put in the shredded pulled pork, top that off with cold slaw. And we have what is referred to as "potato delight."

cathy logan

can you let me know if you guys post the nutritional values for your recipes? If you do, where can I access them? thanks, Cathy

Fiona M

Love your recipe. I'm cooking beef today. I have already tried pork twice and both times it was delicious.

Jaymie

I have noticed in all the comments people having issues with cooking times. I've made many pulled pork recipes in the past, but I did a lot of research before deciding to go with this one and I thought I'd share this little tidbit I found on AmazingRibs.com.

"When the meat hits 150 to 160°F, moisture moves to the surface and starts evaporating and cooling the meat like sweat on a marathon runner. As a result, the meat temp will not rise for as long as 5 hours. It stalls at 150 to 160°F. And it significantly lengthens the cook and drives people nuts. But this process helps dry the exterior and form bark. "

After doing all my research, I decided to try this recipe and I've got my butt in the brine solution as I type this. Just wanted to pass along this little bit of cooking science. I can't wait to pull my pull this baby out of the oven tomorrow and serve it to my guests just in time for the big NFL football game! Thanks for sharing.

Leyta

I tried this and my Boston butt came our puuuuurrrrrfect! Now my family wants me to do another one the next time we get together. Thank you Kevin ad Amanda…..

Nikki S

OMG!! This is my go to recipe I absolutely loved my pulled pork the only thing I do different is use a different rub and then once I pull the pork I add a little water mixed with some of the rub to the pulled pork to make it juicy and its amazing….. I love it thank you so much for this recipe!!!!!!

Mona

I picked up a boston butt last week and came upon your site while searching for a recipe for pulled pork, am I ever glad I found this site! I made it in the crock pot, added about a cup of Corona and cooked it on low for 8 hrs pulled it while hot and it was delicious. This recipe is a keeper:)

Amanda

Yummy… cant wait to try this recipe! I am doing two 7lb pork shoulders for sunday. My plan was to start them before i go to bed saturday, for an event sunday @3. How long do you think for 2 of them?

TSmith

Amanda! I love many of your recipes but this one is AAAAAMAZZZZIIIING!!

I made it last week as a test run for this weekend, when I am going to make it for a birthday party. It was so good my family couldn't stop eating it. Just wanted to share how happy I am you posted this. :))

Arthur Northrop

Thanks. War Eagle '85

DrRJE

delicious. better than a lot of restaurant pulled pork.

thanks!!

ReasJack

Daaaaaang did this turn out F-I-N-E. Gonna have pulled pork taco night this week.

Joe & Julie

I am making this for the 4th or 5th time tomorrow and was in a panic because my husband couldn't find the recipe. Now that I have found it (and printed it) I can rest assured my pulled pork will be a smash hit as always. I use a turkey roaster and the meat thermometer shown in the picture and it has turned out perfect every time! This time I will be taking it to work so when I pull the pork apart I will put it into a crockpot so I can keep it on warm while at work for our lunchtime celebration. So happy I found this recipe again!

Susan

Stumbled upon your recipe after buying a whole pork shoulder super cheap at Kroger. It was in the brine for 24 hours before I did the rest of the prep and popped it in the oven this morning. I got nervous with the extra long cook time and almost pulled it at 185 degrees. I held off knowing it wouldn't be the first time we had to go out to dinner instead of eating something I tried with a new recipe. I finally turned the oven off when the thermometer read 195.

It was a carnivore's delight and the rub is fabulous.

Lynn Marlow

I really WANT to make this but I need to cook enough for 50 people …any ideas ??? Should I use 3 or 4 crockpots?

Your comments are most welcomed

Thank you!

John G

Quick Tip:
When making the brine it is hard to get the salt and sugar to dissolve in cold water. Use a few cup of boiling water first to dissolve then use ice cubes from the freezer (duh) to make up the difference in liquid and you will end up with a perfect solution with no grit which is then nice and cold. I have about 8 chicken thighs now sitting in my brine in the fridge to cook overnight in the crockpot later. Doing the brine the way I mentioned above was amazingly easy and looks/smells perfect with McCormick Chicken rub pre purchased

Deanne Trill

My pork came out crazy good!!!! I bought 2 pork shoulder butts to feed a crowd at our church (of course, I tried a recipe that I had never done before for the dinner!!! ). I had never brined any meat before so wasn't really sure what it would be like. Then, I purchased A-1 Sweet Mesquite Rub (since I didn't want to have to buy a whole bunch of herbs and spices!) and rubbed away. Put them in the oven at church and cooked it overnight (however, I didn't sleep much because I was "concerned" that I might not have done things right). Got up EARLY this morning and went down to check on the pork. It wasn't up to 200 degrees yet – so came home and fixed breakfast for hubby and I and then went back down and found 2 beautiful roasts at 200 degrees!! Took them out of the oven and we were hooping and hollering at how juicy the meat was. IT WAS DELICIOUS and can't wait to impress the crowd with my pork!!! THANKS – oh yeah, my hubby is really impressed with me !!! LOL!

Linda

Just tried this amazing Pulled Pork recipe. It is no only easy, but taste is fantastic. It's so juicy and perfectly seasoned. Thanks so much for showing me that great Pulled Pork can be cooked in my oven, indoors!!

Greg

Awesome recipe! I have made it twice, and both times it's been perfect. I live alone, so I just keep it around for a few days using it with sandwiches and salads, then I portion and freeze the rest. It's not quite as good as fresh, but still really great till the last bite. Also, you two are absolutely adorable, and I thank you both kindly for putting the time into this :)

Maria

Hi! I have loved this recipe when my dad has made it. I've tried it twice now with smaller portioned shoulders and the pork has ended up being so tough to pull apart! Any suggestions? I'm following the instructions with the temp and time and internal temp and rest time and I can't figure out what I'm doing wrong.

Molly

Thanks for the great recipe! I roasted 2 7-pound Butts starting yesterday morning around 10 and finally turning the oven off about 4 am. It rested until 8 and I just pulled it all – it looks and tastes amazing! I'm serving 15 people at the Grandfather Mountain Highland Games (NC) this week and I know they will love it (and I made enough to have leftovers throughout the week) Well written, easy to follow instructions and the brining is a great idea for this much meat. Nice job!

Marsha

I'll start by saying that I am no cook…absolutely NO culinary ability in my veins! That doesn't keep me from trying. I attempted this pork for my husband and parents and it was UH-May-Zing!!! So good that my husband asked me to make another one the very next weekend since our neighborhood was having a block party. I'm not used to compliments on my cooking so I soaked it up when all the neighbors wanted to know how I made such great pulled pork. Imagine my surprise when my neighbors requested "my" pulled pork for our July 4th block party. "Wait…whuh? You want…ME to cook something??" This was officially a first for me! I've had a 9 pound Boston butt in the oven since 10pm last night…it just reached 200 degrees and is just "resting" before we walk over to our neighbors at 4pm. Thanks to your recipe, I now know what it's like to have "a dish" that everyone loves and requests!!! Thanks very much!!

Rebecca

I had to come on here and leave a comment. this is the BEST pulled pork I have ever made or tasted. I cooked it for about 20 hours though. I had a small one that was about 3 pounds and a larger one, about 6 or 7 pounds. I put it in a huge shallow roaster pan and that's how long it took for absolute perfection. I have never ever brined anything always thinking it would make things a little too soggy, ive also never ever used rubs. I will forever use this recipe for pulled pork. It is so unbelievably good. Thank you for sharing this awesome recipe!!

Rebecca

I had to come on here and leave a comment. this is the BEST pulled pork I have ever made or tasted. I cooked it for about 20 hours though. I had a small

Wendy M

I found this website when searching for pulled pork recipes. It was my first time making pulled pork, so I really appreciated the step-by-step instructions. Let me tell you, Amanda. This recipe is AMAZING. I normally don't follow recipes exactly, as I like to add more of this or less of that, but I followed yours to the tee, and it was wonderful! My husband, son, and I all thoroughly enjoyed your pulled pork. We couldn't stop eating it! This weekend we're going to try something new and throw it in the smoker instead of the oven. I can't wait! Thank you for posting this!

mauigirlinAZ

I tried this recipe yesterday and had to tweak it a bit. My roast weighed in at about 7.5 lbs. I brined it overnight, added the rub all over, then put it in the oven. At 200 degrees. I should have paid attention to the part that said "a 225-degree oven." I realized this after 8.5 hours. So, I upped the temp to 225 and figured that I might have to add a couple more hours of cooking time, maybe finishing around 3am. So I set my alarm and slept right through the night. Didn't hear anything. Oh well. Up at 6am to find that my oven turned itself off. This was actually a blessing. God loves me. But now what to do to save my dinner? Get out the trusty crock pot, my friend. I added about an inch of water to the bottom of the crockpot, ALL the drippings from the pan, then set it on high for about four hours, then on low for another four, then warm until we had dinner. FABULOUS! Tender and delicious. My only problem was with the rub. WAAAY too much salt. Next time I make this, and I will make this again, I will cut the salt down to about 1/3 of what the recipe calls for. Otherwise, a fantastic recipe! It's not as hard as I made it sound here. Just plan ahead. Hours ahead, maybe days ahead. And read the recipe through first to make sure you have all the ingredients. And don't forget to cut back on the salt. Happy cooking, or whatever.

Jackie

Has anyone ever tried this on a rotisserie grill using would chips?

Richard

I made this over the course of a weekend. The only thing I changed was instead of 1 tablespoon of cayenne pepper I put 4 teaspoons of cayenne and 2 teaspoons of ground chipotle pepper. After I shredded it, I seasoned it with the remaining dry rub. It was amazing and was eaten by everyone very quickly. I will definitely be making this dish again. Oh, 8lb roast took approximately 15 hours including cooking and resting time.

cindy k

Just stumbled upon this recipe and am going to make it for the 4th of July coming up. I have 14 lbs. (two pork butts) to cook. I think I will just basically do the recipe twice and cook it all once in my oven. I bet it will take a lot longer to cook. Anyway, am going to give it a try. Really like this blog and your directions are very specific…I like that!

Scott Lowe

How many pounds of meat for 50 people? You said you have lots left overs for 6 people.

Scott

I was all set to purchase pre-cooked pork cut from a big-box store to make pulled pork thinking it would be easier. But, I found your recipe through Huff Post and I was inspired to make because I had all of the ingredients at home (minus the pork). I did opt to buy the programmable thermometer based on your recommendation–definitely a good choice. I'm so glad I found your recipe and my family loved it! The best endorsement was my almost-three-year-old daughter kept grabbing pieces off of the cutting board as I was pulling the meat off the bone! My husband was too. So yummy…thank you!

Sherrie

Amanda this recipe was out of this world. I saved just enough for my father to try and he fell in love with it too. The cumin was a great taste in it and I now use it more often. Thank you for posting this recipe I am now a follower.

Kathie

This recipe sounds great, but I have an urgent question. I am making it for a BIG party, and I have ordered a hunk of meat that is about 20 lbs. Am I really going to have to cook it in the oven for about 30 hours??!!! I think the meat will be in two pieces (it is coming from a friend's farm and that is what he says). It seems over the top to cook it that long, but if I have to, I will.

Also, I'm getting two different parts of the directions confused. Amanda, you say to put the roast in the oven UNcovered, but I am really nervous about having such a big roast in there uncovered for so long. In some of the comments, responders have said to cook it covered (unless I misread, and it's too late to go back now and read through all the comments). So what do you say: covered or UNcovered?

I hope you can reply soon. . . . My party is in just a few days, and clearly, this is going to require some advance planning! Thanks!

Jeff

Kathie,
I highly recommend cutting the roast into smaller pieces so they are about 6 pounds each. That way it will cook more evenly. If you cook one big 20 lb chunk the center won't get any flavor and it won't cook evenly.
Deanne Trill

I just finished cooking two hunks of pork (each being almost 10 pounds each). I put them in 1 restaurant size pan at church) and put them on to cook at 5 pm and cooked overnight. Problem was – the oven turned off at 5 am – I went down to check on them at 7 am and turned the oven back on (Grrrrrrrrr!). I went back at 11 am and the roasts were at 200 degrees, looked beautiful and when we took them out of the oven – the meat fell apart – didn't really have to pull, it just fell into pieces. My husband was the taste tester and he couldn't believe how good it was. Juicy and perfectly done. The key to my cooking – was the huge pan I had to work with, I'm sure. Now, going to do the same to a turkey!!!

Micca

This recipe is so amazing. I love everything about it. I have never had one person not completely love this version of pulled pork. I am very picky when it comes to meat, but the first time I made this I was shoving it in my mouth by the handful (no lie) as I was shredding it. I could NOT believe how great the flavor was. Fantastic!

Steve

THE BEST ! Thank You…..
Just made this for a Nephew's High School Graduation Party.
Did 6 Boston Butts, 7.5 to 8.5 lbs each. Had about at 49 Lbs of meat to start with.
I skipped the whole brine process (Butcher said I would have no problem with Boston Butt cut remaining moist). Prepared the meat by trimming it, scoring the fat cap, and tieing it up to hold it together with some Butcher's twine. Brushed it with a mixture of Molasses and some Liquid Smoke, massaged it and generously covered it in your spice rub, then put them in to three aluminum foil bake pans, and gave them an overnight rest. Cooked them in my double ovens as per your directions at 225 degrees F till they reached 200 degrees. Let them rest, pulled them, and OMG, I got rave reviews. Can't wait to do this again. Thank You!

Anita

My boston butt has a sell by date of May 26. Is it still ok June 2 (is sealed in original package)?

Tabitha Shadle

I do not normally comment on recipes, but this recipe is honestly amazing! I actually used this recipe (using four 10lb shoulders) for my outdoor picnic wedding reception last year, and everyone loved it. I started out making it because my husband's best man doesn't like BBQ sauce and I have always wanted to try a dry rub, and I am SOO glad I found this recipe. We actually sat in my dining room, after the reception, in the wee hours of the morning, eating what was leftover with no bun, by the handful, and it was still super delicious! I have made it several times since my wedding, on a smaller scale, of course, and actually have one in the oven right now, and my house smells wonderful, and my mouth is watering in anticipation…dinner time CANNOT come fast enough!

Kathy Strunk

Hello, I already made this delicious pork, thank you so much! But I want to also try it with a chuck roast. Do you think that would be good also?

Greg

Being from the South I love BBQ. Never made my own until today with this recipe. I was blown away. Absolutely phenomenal. I followed everything you said and didn't change a thing. Even used the extra rub like you said. The family loves it. Thank you for posting it.

scott

So me and my wife made the pulled pork in the oven today. We have traveled all over the county and ate at many bbq joints and I have to say this is by far the best pulled pork we have ever had! We did add liquid smoke to the brine and it was to die for. WELL DONE!

mike brendan

a question… I would really love to try this recipe but I am very health conscious and would much rather use a pork loin. Is it possible to substitute a pork loin instead? And if so, would I need to do anything differently? thanks so much…

shelley

i'm about to cook a 14lb & 16lb butt to feed a crowd at my son's grad party — so that would be 32hrs of low & slow roasting??? I've never left my oven on that long! I'm guessing it wouldn't turn out as well if we upped the temp & decreased cooking time? Sounds like you shouldn't mess with tried & true…?

Cathy

Shelley, I always cook this size meat………………I get it at Costco and and it comes in 2 large pieces normally equal to 14-16 oz meat…………….if your meat is not in two pieces, I would try and cut the 14-16 lb meat in 2 pieces……………………then cook for 13 hours……………mine comes out pull apart perfect

norbert

i just wanted to say, the first time i ever smoked a pork shoulder i used this rub. my dad who always cooked the bbq when i was younger tried it and told me that this was the best pulled pork he had ever had. since then i used this rub with a few different twist to it on almost every thing that i toss on to the traeger smoker.

some thing i have tried differently is the brine.

i use molasses and pickling salt plus a few other things mentioned on here.

then on one pork shoulder i did every hour or so i sprayed apple juice over it. after it was done cooking i took the pan i had under it with all the drippings in it and scooped out the fat and left the apple juice that reduced to a nice syrup. i heated that back up while the meat was resting and added a lil bit more dry rub to it and made one hell of a nice sauce. yes! it was better than any restaurant ive ever eaten at

Made this for a party, loved it!

Danielle

Would cooking time be the same for a boneless roast?

Rick Bradford

I think your recipe is awesome, thank you for sharing! I stubbled upon this after i made my own experimental pulled pork for the very first time. I clain to be no chef what so ever but i am a very good cook as well as i can grill with the best of them. Mostly self taught by tril and error and searching sites like this for other ideas. My first pulled pork actually came out very good to my surprise, it was no more than 1ob taht i had leftover from the end of a huge pork loan i was cutting chops off of. So i decided to rub it down with a dry run and and Mesquite seasoning (which i might add is very useful if your looking for that smokey grill flavor), rolled it up in clear wrap and let it sit in fridge over night. The next afternoon i preheated the overn to 350, and grabbed my broiler pan and filled the bottom with apple juice, placed the chunk of meat (after it came to room temp) on top and covered the whole thing with foil. Set my timer for 1 hour, and checked it, still wasnt done and i had to add more liquid so i added about a cup of water. After approx another hour i determined it was ready to be pulled apart. It fell apart wonderfully had great aroma and the taste was superb, mixed with a some bbq sauce and served. So just an idea for others to tinker with if your looking for somethign simpler for a smaller ration that can be done in a matter or hours, just remember to prep the night before and let the seasonings or rub marinate into the meat. Thanks again for your awesome recipe the whole family loved it!

Angela

This is awesome! I live in Australia and have been looking for a real pulled pork recipe to try with my family. Watching TV and movies we always see fantastic food coming from the USA that look and sound delicious. This is my first attempt at pulled pork, we don't quite have the same cuts of meat so I used what was the closest. The cooking time was to be expected and it came out absolutely perfect! I used a (I think it converts to) 7lb roast and even with the large size there was not even the tiniest bit left over. So it is a hit in my house and I have since directed about 10 of my friends to your website for them to try it too. So now I need to find another meat recipe to try. Thanks so much

george combite

what about cooking pull pork on a electric roaster.

David

Hi guys,
I am an Aussie and have used this great recipe with a shoulder as I found it hard to find a "butt of pork with bone in" over in Perth. I have finally found a place that has Butts, but not with the bone in. Will it dry out too much if it doesnt have the bone in?
Thanks
Dave

Tony

HI, Everything worked exactly as pictured. It is cooling now and smells amazing. What do you do with all the juice at the bottom of the pan ? can it be used as a sauce ?

Amanda

I save it and use it to heat up the leftovers. :) Hope this helps!

Pam

Mmm… just cooked this overnight. Great recipe…. pulled pork with a kick!

Jason

The recipe lives up to its name!!!! I have made it from your recipe 3 times now and each time a little different. First time I didn't have time (or didn't take the time) for the brine. I cooked it low and slow like you said and it was a little dry. Next time I tried the crockpot. Also a mistake because I didn't get any of the crust but it was real juicy. The 3rd time was the charm (as they say) and I followed it to the T and it came out perfect. "I don't often cook pork buts in the oven, but when I do – I only use this recipe" (said with a raspy latin accent while holding an imported beer). Gracias

Janet

Love this recipe!!! I have used it several times. I actually don't brine, but just use the rub. I cook in a crock pot all day or overnight!! So moist and flavorful!! Generally I split pork in half after cooking. 1/2 I smother with Dinosaur BBQ sauce and the other just the strained (non fat) juices from cooking. Both are incredible!

Michelle Rice

I have the pork butt in the oven now, and its smelling wonderful in the house! Brined overnight, and had it the the oven @ 5:30 am! This recipe is a keeper I can tell already! Can't wait til it comes out of the oven!

Michelle Rice

I came across the recipe as I was searching for directions to make pulled pork. Its soaking in the brine now. I'm glad I read the comments from those of you, as I think now it'll probably take about 10-12 hrs to cook. Bonus day off from work tomorrow so I can keep my eye on the oven, as it cooks. Can not wait to smell the pork cooking throughout the house.
Thanks for posting, as so glad to find you guys.

ginger

Help…making this recipe for Easter dinner today. I have done everything exactly to your recipe. I got up this morning, 4am, almost 9 lb'er, conventional oven and my temp. 225. At 11 am, the temp. of the meat is 200. I planned on 12 hours. ???? What should I do? Thanks..

Stuart

I was looking for a traditional US pulled pork recipe, came across this, tried it, loved it, and have repeated 4 times in the last few months, great recipe and results!!!!!

Stuart. England.

Patrick S.

I have used this recipe a few times, to great reviews. This time I added 1/2 Tbls. of Celery Seed, and 1/2 Tbls. of Allspice, to the Rub/Brine mixture.

Very nice addition, If i do say so.

Steve Harris

Well, I've never commented on a recipe on the net before, but after my last effort, you deserve to hear this. I got a 7 pound roast but due to it being just me, wife's a vegetarian, I had the butcher cut in half, and cooked each half individually. I made the brine just as you suggested. However I cooked it in a crock pot instead of the oven. I placed a layer of onions and celery in the bottom with about a quarter cup of liquid smoke in the bottom. OMG, perfect pulled pork. I pulled the pork apart by hand and added about a quarter of a cup of the liquid to the pulled pork and mixed well. I then let the liquid from the cooking cool, removed the fat and strained out all solids to have an au jus. Dipping the pulled pork sandwich in the au jus was absolutely fabulous. PERFECTION. Thanks

aaron hurst

best pulled pork in theworld!!!:-) I add my own kick to the flavor and add some liquid smoke to brine.

Aprile Alparone

I am making this again today for my 4th time…Feeling like I should let you know that this is the best ever recipe in the world. No need to add BBQ sauce unless you want to Mayo type the roll with it. :). I made 2 of these for a tailgate party 2 weeks ahead of time. Pulled it all and put in a ziplock. Threw it in the freezer. When we got to the tailgate it was perfectly defrosted. Because I was not sure if it would be dry or not, I placed it all in a foil pan with a nice can of Budweiser poured over it and covered it with aluminum foil to reheat. Yummmmmmy! It was the hit of the party. Thank you so much for this recipe. I have shared it many times and because of Pinterest, it has probably been shared a lot more.

nancy

i am a massage therapist. a client and i were talking pulled pork recipes, she told me of you. i have done pulled pork many times, but look forward to your recipe. my son is having a party and i will bring you to the party.

thanks

Heather

Had a big crowd in town for the weekend and thought this would be the perfect meal. I bought a 9 lb boston butt and followed the recipe as instructed. Took exactly 13 hours to cook. What a hit. I had NO leftovers…bummer! It was super moist and oh so delicious. It was definitely worth the time it took to make.

Beth

Great recipe! Everyone in my family loved it. The best part was I had all the spices on hand, I didn't have to go buy anything special. The only thing I did different was I used regular table salt in the brine because I didn't have course Kosher and I used a slower cooker. I cooked low for 9 – 10 hours and then I turned it off and left it in the cooker for several hours before shredding. The only problem with a slow cooker is doesn't get a crust on it, but that did matter it was still very good. I think I'll try the oven with the probe next time to see if it makes a difference in the taste. I will make this again and again it was VERY YUMMY! This is the best pulled pork that I ever made. Thanks for sharing this recipe.

Olga

Hello, I just wanted to let both of you know that you have amazing recipes. This will be my second time making pulled pork following the recipe as you have it and it comes out amazing the only thing I did add was a little bit of smoke liquid. my husband and children love it, thank you for sharing it and keep all those great recipes coming…God Bless both of You!!!

Peggy

It's in the oven right now. Thermometer is reading 186 degrees, so not much longer. This is my second time. I'll admit I looked high and low through all my shelves of cookbooks and couldn't find anything to satisfy my Internet challenged hubby. He thinks I have enough cookbooks and don't need my huge collection of printed recipes. I just hit my "favorites" and found the site again. I did buy a larger "butt" this time and brined it overnight. So, early, early, this morning I used the dry rub and put it in to cook. I dashed out to get some buns and small baggies to store the finished product as I did the last time. I'll freeze most and have several friends I will share the "spoils" again. One gives me special coffee, the other makes wonderful goat cheese. Kind of a tit for tat among friends. Sharing food is the ultimate love of our friends and neighbors. I also have a ton of sauces. Several flavors from Stubbs and Lickins'. Then a unique flavor from "Eat This", a Colorado treat from a tasting in the Rocky Mountains. One of my favorites of course, Pickapeppa, a Caribbean Island sauce I buy often for almost everything. Stubby has flavors from Carolina, Georgia and other areas to allow you to pick your BBQ region of choice.

The point is, your low and slow method is perfect for those of us who don't have the fancy grills or smokers. Scanning recipes on the Internet some even suggested I cube the pork and boil?????? Are you kidding me? Where is the flavor? Oh, I guess you need to smother it with a sauce to get that effect. Not for me. I can always whip up some extra "rub" to enhance without a sauce.

So, second time around here. First time was accidental googling with a store in bankruptcy and a very reasonable price for a 5 pound roast. Now it's almost 8 pounds and definitely on purpose. I tried to find the winning BBQ champions to see the temperature and time. Gave up and went with you again. Thank you so much for sharing this .

Vinnie

5 pages of rave reviews and 1 guy bitches because he incinerated it… lmao

David Greenwood

You need to make clear on the menu and instructions what the temperature should be, Celsius or Fahrenheit. In the UK all cooking instructions are in Celsius most of the time and I assumed your 225 degree was in Celsius. Just put a 7lb roast in the oven and went out for the day. Got home and it was burnt.Will try again.By the way 225 Fahrenheit is about 107 Celsius,maybe you can show both.

ray

hi, i came across your site and I love it! making this recipe in the slow cooker and will inform you of the results shortly! thanks in advance.

Debi

Hey, I tried your recipe for Pulled Pork and it was terrific!!! Loved the photos with step by step instuctions. Here in Omaha, we have Rotella's Bakery and they make fabulous Hoagie Rolls. I split one in half lengthwise, buttered the inside of each half and toasted them cut side down in a skillet. The buttered sides get browned and toasty while the inside of the bread is warmed and softens. Then I spread Garlic Mayo Aoli on the toasted cut side of the bottom bun and then lay on heaps of your Pulled Pork. Top that with a slice of good melty Kraft American Cheese and cover it with the top bun. Press down gently to hug the Pulled Pork and dig in! Heaven!!!

Bridget

I have made this recipe several times now. It has ALWAYS came out absolutely perfect. Thank you very much for sharing. My husband is a huge fan of this recipe. He takes leftovers to work and shares them with his coworkers. I've had several people ask me for the recipe. Delicious!

Christine

Best EVER! It was a hit at my daughter's graduation party in June and I just made it again this weekend! It is SO easy – the most time consuming part is shredding it (all of 15 minutes) but the shredder gets the crispy tasty parts :). Thank you for sharing this recipe! I will certainly be checking out more!

Shari Wynne

Thank you for the recipe and inspiration. This was my first time making pulled pork, doing a brine, and cooking a fresh pork shoulder. I started with an 11 pound full shoulder, did a brine for 12 hours then cooked for 20 hours and this is the result. Fed 8 people with enough left over for another full meal. Fresh homemade pulled pork, coleslaw and a roll.. can't beat that.

http://imgur.com/a/hLcwF

Sarahb

Fabulous recipe! Got a 9.9 lb. Boston butt, followed brine, 24 hrs, then dry rub and cooked overnight. My oven decided to spontaneously shut off at 12 hrs, but the meat had gotten to 198F.
It was enjoyed by 10 of us, homemade BBQ sauce- thank goodness there were leftovers!!

Flawless!

David

Hi Kevin and Amanda
just got mine our of the webber Q
ABSOLUTELY PERFECT !!
thanks for the tips ;)

Megan

I have made this recipe several times and I'm totally in love with it. Now, I have a 19lb pork shoulder I am hoping to use, is it possible or am I headed for disaster working with a cut this big? Will it need to be in the oven for close to 38 hours?! I fear I may be in over my head here! Thank you.

Malin´s Diner

Hello,

I used this recipe yesterday, and I loved it. And more importantly, my guests loved it. I only added barbeque sauce and Cocacola, before I put it in the oven.

//Malin in Sweden

pam

can you make the pulled pork ahead of time then freeze it and take it out when you want it ?

clooney

Definitely. We do this all the time, and it is delicious!

Patti K

Late to the party, but had to add my two cents, because this was so good.
I buy the double pack of pork shoulders at Sam's, they are about 7-8# each. The first shoulder I left in the brine overnight. I didn't have the giant bags, but used my oval crockpot insert. I cooked it on the probe to 200 deg, but I used the convection roast option on my oven and 225 deg. It hit 200 deg in about 8 hours, i think. It was very good. The flavor was great, it had a beautiful crust (yum) and it wasn't too mushy like the crockpot version gets. Win.
The second shoulder I left in the brine all night and day and popped it in at 225 on the regular (non convection) setting. It took about 12 hours. It gave up a LOT more juice, and so it didn't have as much crust, but it was the perfect texture and the flavor was great.
Worth the effort!!! thank you so much!

Morris

Great recipe. I add one teaspoon of Montreal Steak spices to the dry rub mixture. I have never been able to have the internal temperature of the roasts (I always 2 at a time) reach 200 F. The highest I can reach is about 185 F and that requires about 9 hours of roasting. But the roasts are still moist and tender and fall apart when I slice cut them into thin slices so that no "pulling" is usually required.

Aray

This is the BEST pulled pork recipe ever, we've made it three times already and is a hit with kids and adults, thank you so much for sharing this.

Frannie

OMG – I've just cooked this for Christmas lunch and it was amazing! Only downside is that I appear to have enough meat for about 15 people, and there are only 2 of us. Can't wait for the leftovers though :)

Thanks for making this a great Christmas!

John

Truly Perfect! Best Pulled Pork I've ever eaten. Thanks

cathy corcoran

Fabulous recipe!!! I actually bought a two pack (Costco) of big pork shoulders totalling 14 lbs.

The brine I simmered water then added salt, sugar and the rub and bay leaves til it all dissolved. I then added ice cubes and added the remaining water, and brined for about 5 hours.

This is the best slow cooked pork recipe folks. I brine turkey but have never brined pork………………………thanks so much Kevin and Amanda!!! I love your website and will be making more of your wonderful recipes.

carol

Already did. Did it not submie?

carol

all pulled pork recipets call brown sugar or mollases etc. I don't care for sweet meat. Can something else be used instead? And is real sweet with the brown sugar. I LOVE Woody's barbeque sauce. Thanks, Carol

Mar

Thank you! I was looking for a great recipe and this is my second time using yours. I loved it and my family was very enthusiastic as well!!

We have a pretty minimalistic kitchen however, no crockpot and not a lot many things, but we have a great oven!! No thermometer and I use a terracota container to cook it. I have used smaller versions, first a pork leg and now a shoulder, around 3-4 kilos.

My question is: although it was delicious, it was not as juicy as I expected, am I doing something wrong? What can I do to improve it? Already increased the brine time (24h and counting) any other advise?

Thank you!!!

Paula

This takes A LOT longer to cook than the directions say. I have a 6 lb roast and it has been cooking for 14 hours at 225 degrees and it is at an internal temp of only 168 degrees. It looks marvelous but might be closer to a breakfast food than dinner.

Lenore

i've used this recipe several times – sometimes doing the brine and others not. Turns out great either way! i too learned that my oven has a 12 hr shut-off…it has become a family joke. the first time, i thought the cat had walked on the stovetop and hit the oven button, the 2nd time i accused my husband of turning it off before he came to bed, finally after the 3rd time, i read the oven directions! anyway, all i do is turn the oven off for about 15 min and turn it back on right before we go to bed. that gets it thru the night. Thanks for a great cooking method!

I need to make some pulled pork sandwiches for about 60 people.

1. Will 15-20lbs be enough or do I need more??????I will be using pork butt.

2. Has anyone made this in an electric roaster oven? If so, did you use a rack or not? Do i need to add a lil liquid to roaster oven?

3. What rolls do you use for a large crowd? I've seen the regular hamburger buns at Sam's and costco..will those be to plain?

I will be making this for my daughters 14th Bday party. She has requested this for her menu. Please email me ( twinklen04@yahoo.com )with the answer to my questions, tips or advice. The party will be in 3 weeks. Thank in advance.

btw- I will be serving canned baked beans(unless i find a good recipe), corn on the cobb, potato salad, macoronni pasta salad and maybe coleslaw(if i find a recipe similar to KFC cole slaw).

We also will have a crockpot full of nacho cheese for nachos, veggie platter, fruit platter

should I include rolls or not..hmm?

christina cartwright

so mine is in the oven as i speak i'm super excited to be trying it hopefully it turns out good.

crystal

can you use a pork shoulder roast for this recipe? and if so does the temp. stay the same for it. thank you

George

Hello, I would just like to take this opportunity to express my extreme gratitude for this impossibly good recipe. I'm based across the pond in London, UK, and prepared this pulled pork recipe to the letter for a group of discerning pals during a night that can only be described as triumphant. My compatriots, usually quick to spot a fault all in the name of good old fashioned ribaldry where on this occasion left dumbfounded, speechless, then groaning with pleasure as they shovelled mouthful upon gorging mouthful into their ever grateful gobs. My housemate and I exchanged a knowing look of the victorious host. None of this would have been possible without you. I cannot thank you enough.

Travis

Studying up on pulled pork. I have my flavor base down, just not sure to brine or not to brine? or to cook in an over or slow cooker(no smoker)? Its only a 3 and a half pound pork butt, good amount of fat, I'm not gonna take any off unless I need to, so that will happen after. I'm really just worried about drying it out and making sure it's well flavored. Should I dry rub it a little now, then brine it over night, then dry rub it again before I cook it. I'm making a sauce to go with as well?

Dominic Field

Fabulous recipe. Everyone loved it ! Thanks from the UK.

Lynn

I ran across this recipe this past weekend and just had to give it a try. We love pulled pork!
Long story short…I made this last night for compay and it got RAVE reviews. I can't wait to make this again when my dad comes to visit. This was a perfect blend of spices and an amazing cooking method. I thought about cooking in the crock pot, but was afraid I wouldn't get the lovely crust this gives in the oven. I'm glad I decided to go with the oven instead.

The leftovers are sill so yummy!

Claudia

This has become our official party recipe. I make it for about 200 people at our shelter parties. I use an ice chest to brine about 5 good sized butts at a time and two ovens to cook overnight. It's the best ever! Thanks for putting it where it could be found.

Aprile

Wow! Just made this awesome recipe! Love all your photos and text. I made 2 of them at once. They were each about 7 lbs each with the bone. I put it in the oven next to eachother in the same large heavy duty roasting pan at 5 PM and let it go. We usually wake up early so I was not concerned about the 13 plus hours it would take. To my surprise at 6 AM when we woke up my oven was off and the probe read 190. This was a seperate thermometer not with the oven. I think my oven went off automatically by default. :(. I am going to have to read my owners manual…I opened the door and was pleasantly surprised. It was done. I am now waiting for the recommended 170 ish before I remove and "pull" them. I have made these a week in advance of when we need them for the GATOR tailgating we will do next week. (I noticed your AUBURN attire) I am going to freeze in batches with my food saver and reheat in an aluminum roasting pan. We will have a nice lunch today though before I store away for next week. Thanks for the recipe and I am "Pinteresting" it.

Camilla

Your little scrapbook recipe pages are totally adorable! So sweet. Would make a beautiful hand-me-down for your kids and theirs. Great recipe too. We loooove pulled pork – I only discovered it last year (I'm Australian and no-one knows what it is here) I'm fine with that..it's our guilty little secret (which means more for me and my bf!) yum!

Amy

I made it twice with vastly different cooking time. First time I cooked 3 boneless skinless shoulder average 5 lbs each in 3 trays and it took 15 hours to reach 200 degrees. Second time, I used 3 bone-in, skin-on picnic average 8.5 lbs in 3 trays and it only took 7.5 hours to reach desired temperature. Any idea what happened?

Peggyl

Ok so I made this yesterday and cooked it over night…this AM the temp was at 177 so I went to work and left my husband to watch the temp. It was well after noon when we finally got to 200….I just knew it was going to be shoe leather when I got home….but WRONG….this was GREAT ….moist and falling off the bone…nothing dry about it….Now the plan is to make it for a Christmas gathering when I have lots of family here…..we served it on King's Hawaiian rolls with cole slaw piled on top…..Thanks for the recipe!

Baltic Maid

I made this recipe in my slowcooker and it was absolutely fantastic! Thank you so much for this delicious recipe!

April

I just made this for my daughters Baptism. I made an 8 lb shoulder and there was nothing left over! It was a HUGE hit! Probably one of the best pulled porks I have ever made and super easy.
Thank you for the recipe, I will be making this again and again!

T. Jones

Dont go by the 1.5 to 2 hours per lb. I put in a 3.5 lb shoulder in the oven at 11am, and 8 hours later its at 170. Checked another thermometer in case the first one was bad, and it read the same. Start cooking it the night before like Kevin said if you want it on a certain day and reheat. Go by temp only.

Marie, the EpicureanPiranha

Thanks for posting this recipe which sounds so delicious! It's one of the things I love that I've never made before, and I've been looking for a great recipe – this seems to be it! Have my pork roast and will be marinating it overnight ~ marie

alex

hi, a quick question; these 225 and 200 degrees.. are those fahrenheit? because if they were celsius thia would be black as coal no??

thx in advance

Sarah

I was really surprised that this recipe ended up so good with NO BBQ sauce! It was a bit spicy for me so I didn't use any more of the spice rub to mix in after we shredded the 7.91 lb roast but definitely juicy & delicious. Boyfriend was expecting something more saucy so he was a bit disappointed. Either way, tasted good to us! :D

Dusti Shiel

Doing pulled pork for my daughters wedding, this sounds delicious. How much boston butt do you think I need for 50-60 people?

Kelcie

Absolutely wonderful!!! We bought the Boston butt because they were on sale. So I was looking for a recipe for pulled pork because I had never made it before. I am so glad I found this one! Everyone in my family loved it. We decide to go back to the store to buy some more boston butts to freeze so that we can have this wonderful pulled pork in the future. Mine was 7.1 pounds and took exactly 10.5 hours to cook. It made a ton and we will definitely be eating the leftovers tomorrow for lunch (and maybe even dinner). Thank you sooooo much for posting this recipe!

Chef Mark

It's in the brine! Tommorrow the rub and roast. Adding a little Hickory smoke to it as well. I'll keep ya posted w/ the results! My house smells like LOVE right now. LOL

Giles

Just checking, you said 225 F, so for me in the UK that is about 110 C…..right?

Nick

This rub is amazing. I use it on everything steaks, pork steaks, ribs and of course pork butts.

Emmalie

I made this yesterday and it was delicious. Thanks for sharing!

Alan V

Hi – love the recipe, it's in the oven right now (3rd time doing it now!) – the photos of the "boston butt" really helped, because here in the UK it's called a "hand of pork" which I only learnt after showing my butcher the pics you took. Love it (as do my friends) Cheers!

Colleen Emery

Making this for dinner tonight, can't to see how it turns out! Thanks for sharing!

Ann D.

OMG can I just say WOW. That was the most amazing pulled pork I ever made. I made a 10lb roast and it was fall off the bone delicious. No dryness whatsoever. I will definately make this again. It cooked about 13 hours, then the 2 hour cool down. I didn't wind up pulling it for another 2 hours after that so it sat for a while it was awesome.

Monica

I'm trying this tonight! And thank you for the Pics, I enjoyed the complete tutorial :)

Jesse

I love this recipe, I have made it twice now. It is super easy to make and makes your house smell amazing. The bark on the outside turns out great. I actually end up cutting off chunks of meat with the Bark on it so people can eat that if they prefer, the rest gets shredded and pulled for those that like it that way.

I think a gas oven works best for this, it keeps a nice consistent temperature. I also agree that there are many variations you can do that all work well.

Thanks so much for the recipe!
-Jesse

Jeni

THANK YOU for this recipe! It's DA BOMB! I've made it several times and here's a few things I do: I only like to brine overnight; I put it on a bed of onions and a bit of white white in the crock which I start on high for an hour or two and then cook on low for about 10. Perfect! Kids even like it, as long as it's not too spicy. :) Also with the rub, I like to add things like Oregano, Herbes de Provence, dry mustard. …. Regardless, it makes me proud every time!

Paula H

LOVE THIS RECIPE! I actually altered it a bit. First time I did it, I found the brine mixture to make the pork too salty, so I completely eliminated this step. What I did though, was cooked it covered, in a roaster and added one can of any cola (yes, cola!) and about one cup of water. Using an 8 pound butt, I uncovered it after about 11 hours, continued baking it for another 2 hours uncovered, and then shut the oven off for the final two hours.

It turned out amazing!

Catherine Jeffery

Hello, I used your recipe to cook 8! shoulders of pork for my daughter's wedding and I want to thank you so much for the recipe. The pulled pork was HUGE success. The wedding took place in France and my daughter and her fiance had asked my to cook pulled pork. Not a traditional French dish but luckily I found your recipe!! :)) The spice mix was so tasty, however, as I had so many shoulders to cook I did raise the temperature a little to speed things up, but the results were very, very tender.
The pork was served to 130 guests around midnight, during the dancing, and was so well received and I have had so many compliments and requests for the recipe.
Many many thanks again

Tom Britton

I used this recipe and put the Boston Butt on my pellet grill. 1-1/2 hours per pound and it was fantastic! Thank you!!

Jewel B

I've made this numerous times both in the crock pot and in the oven and I admit that I like in the oven better because you get that tasty crispy bark on the outside. Put in the oven the night before you go to bed and just check the temperature the next morning. Turns out perfect every time.

Robert and Layne Brown

Just put ours in the fridge for the night. Looking forward to supper tomorrow night!!

Taylor

Thank you for recipe. I was very pleased with results. I followed the recipe exactly, except I didn't have any cayenne pepper, so I just used ground mustard instead (it's what I had on hand) and I also cooked in my crockpot because I didn't feel like having my oven on all day on this very hot day in Indiana. I am happy to have found your website. I enjoy it very much!

Sasha

Omg! This recipe is amazing!!!! I'd never made pulled pork before, I followed the recipe & the only thing different that I did was put a shallow pan of water on the bottom rack of the oven for steam. It came out so tender so flavorful & moist. Thanks so much for your help!

Sasha

Omg! This recipe is amazing!!!! I'd never made pulled pork before, I followed the recipe & the only thing different that I did was put a shallow pan of water on the bottom rack of the oven for steam. It came out so tended so flavorful & moist. Thanks so much for your help!

Lesley

One thing to keep in mind is that some ovens have automatic shut off after so many hours (mine is apparently 12 as I found out while trying to cook this pork). I didn't realize my oven had shut off when the pork was at or around 185 degrees. This was after 12 hrs on a 6.5 lb pork. When I caught it, it had dropped 171. I couldn't stay up all night and watch it so I had to refrigerate it and begin cooking it again the next morning. It then took 5 hours to reach 200 degrees. It's now cooling. What a nightmare. I haven't "pulled" it yet and I hope it's not ruined. Next time, I'll use the crock-pot.

Melyssa

Amanda,
Ya'll are saying to Brine AT LEAST 8 hours. Can it go longer or is it not necessary? If so, how long is too long?
Thanks!

Robert

I made this recipe but I made a couple of changes to it. First off I decided to smoke it in my weber for an hour to give it that nice smokey flavor. 2nd, I moved it to my crock pot to cook on high for 4 1/2 hours. Oh my, the combination of the spices and the smoke made this the best pulled pork I've ever had in my life. I can tell you for sure that I will be making this again.

DeeDeePA

I never made pulled pork and a few weeks ago I spoke to a lady (Donna) that works at my meat stand at our local Farmer's Market. She explained how to make it and I decided that we would give it a try one of these days. I found this recipe on the internet. Yesterday I printed it and off to the market I went, Donna confirmed that this was an excellent recipe and I bought the pork roast I got a 4½ lb (Donna thought for my first one that was a good size).

Last night we made the brine solution and left the roast soak in the refrigerator overnight. This morning about 10:00 am we put the roast in the oven. It was at about 78º when we put it in the oven from the refrigerator. At first it started going up in temperature pretty fast and I was thinking "oh, this will be done too soon" but gee was I wrong. At about 135º it started slowing down on getting hotter internally. Finally at about 9:30 pm the alarm on the thermometer went off – the roast was at 201º. I turned the oven off and we checked the roast, finding it did not have a lot of liquid in the pan we covered it in aluminum foil and it is sitting in the oven to go down to an internal temperature of 170º. Just checked on it and it is at 185º, I hope it hurry's up a bit. I want to pull it and go to bed.

I know my husband cannot wait for tomorrow to eat the pulled pork. I see that this recipe has been posted since what 2008 – wow! Thanks for posting this easy to follow and easy to manage recipe. I love the photo's with the detailed recipe instructions and also that you include a more traditional recipe at the end of the detailed info. I copied the recipe including photo's pasted it into Word and made the photo's smaller and the print smaller so I would use less paper. I will laminate the papers so they are easy to keep and use in the future. I also printed the Baby Cinnamon Buns recipe. THANKS for all the helpful info

Nancy

This is the best pulled pork I've ever had. And it's so easy to make. A perfect dish for a dinner party, in fact we're serving this for a dinner party tonight. By the way, we didn't wait for the internal temp to get up to 200, we stopped baking the pork when it reached about 176 — it pulled apart perfectly. Thank you!

Emma

Omg does not describe how this tastes….fabulous…

Jonathan

Doing this for the second time, right now. Delicious!

Julia McAlpin

I have made this recipe a total of four times. Most recently this past weekend for my daughters graduation party. What a big hit. I cooked 20 pounds which I cut in half. I had them brine for 12 hours. I did have to increase the amount of rub that I made. I then cooked them for a total of 18 hours. Turned out perfect like always with many people asking for the recipe. Only enough left over for a couple of sandwiches after feeding approximately 75 guests. Thanks so much for this recipe. I'm sure it won't be the last time I make it!

Sandy

Must try recipe. Best tasting pulled pork sandwiches ever. Didn't and wouldn't change a thing. Easier and less expensive for feeding a crowd than burgers. Nice job guys. Thanks for sharing.

pat bowman

i dident see the pickle and dryrub sauce any where.what kind of pickles. i am new mabe i missed that.

Angela

Just made 20lbs of this for my son's family birthday party and this was a HUGE hit. Everyone loved it. My hubby said it was the best pulled pork!!! Thanks for the great recipe!

Cian

Hey guys,
Fantastic recipe, been looking for a pulled pork recipe that we could cook at home and didn't use vinegar. Looks incredible, really really looking forward to trying this one out!!

Deb

I made this for 4th of July party and it was a huge hit. Very easy to follow your step by step instructions and pictures. I will make again and have lots of requests for website

John

I bought an 8.25lb shoulder without the bone and used McCormick pork rub and sweet and smoky rub. I then cut 2 large onions and put with the meat in an aluminum pan. I also used liquid smoke and garlic powder. I covered the pan with aluminum foil and baked at 300-315 for 6 hours. This came out perfect becaus I wanted some so soft it could be pulled and also some of the meat in tender "chunks" that stayed together smothered in bbq sauce, some honey,brown sugar and the meat's juices. This fed about 10 people and I still have alot left over. Awesome.

Gillian

Hi
I am going to try the Pulled pork but was wondering if the oven temp is celsius or Fahrenheit
This recipe sounds delicious have also looking forward to making the best chocolate cake it sounds so yummy
Thanks
Gillian
Sydney Australia

Jaina

I assumed it was Fahrenheit, as this is a slow-cooking recipe and at 200+ degrees Celsius I'm pretty sure after 8 hours, this would be totally dry!

Converted to Celsius it comes to about 107 degrees.

John

I cooked 2 nine pound pork butts in my large turkey roaster. Cooked those for
11 hours at 245 then 225 for 2 more hours. Served 30 people and still had left overs. Got raving reviews from my guests.
Thanks will done this again soon.

Karen

Excellent instructions. Mine is in the oven but my piece is much smaller, only 2.5lbs and it has been in there for 7 hours and still isn't past 185. I have 2 thermometers just to be sure. I don't know how long I can wait because dinner hour is over and I'll need to go to bed soon!

Amanda N

Mine is in the oven right now! I had it in the brine for about 24 hours and now I will be cooking it for about 20-26 hours. I got a 14lb roast for my birthday/graduation party. I'm excited to see how it turns out.

dale blakemore

After the roast is done and you are getting to pull apart, do drain the left over juice or do you incorperate in the pork?

Colby

Im going to try this recipe with a HUGE boneless pork shoulder from Costco. I make pulled pork every year for a big party we have and I'm very excited to see how this turns out! Thanks for the easy instructions!!

Chris

This was the first time I EVER attempted at making pulled pork, I followed the instructions on this website exactly! Let me just say it was the best pulled pork I've ever eaten, and to think I had made this, made it all the more better! I piled this slow cooked savory pork on a Kings Hawaiian Sub Roll and topped it with sweet cole slaw, it was DELICIOUS!! Thank you for this recipe, I will use it for years to come!
Chris, age 25

Ange

Greetings from the north of England. I tried your recipe at the weekend and WOW, it will become a favourite . Tonight for dinner I turned some of the left overs into a pulled pork quiche. And it was delicious , 100ml of milk, 200ml of cream , 4 eggs and a savoury pastry flan case baked for 35 minutes . Absolutely lovely

Ange

Greetings from the north of England. I tried your recipe at the weekend and WOW, it will become a favourite . Tonight for dinner I turned some of the left overs into a pulled pork quiche. And it was delicious , 100ml of milk, 200ml of cream a savoury pastry flan case baked for 35 minutes . Absolutely lovely

Madelyn

Kevin & Amanda…we had a graduation party last night and the pulled pork was a hit!! Unlike you guys, we didn't have leftover pork due to the overwhelming seconds, but no complaints here! This was our first attempt at a pork butt and it will continue to be a recipe we follow from here on out. Thank you so much for sharing this amazingly delicious pulled pork recipe.

For those of you trying to decide on a recipe, hands down best pork out there! We suggest following the recipe as instructed.

Kristen

I was so excited to try this and was disappointed when after brimming the cut for eight hours and cooking it when it reached 170 degrees it was awful. Please tell me maybe it was the cut the butcher gave me. I told him I wanted a shoulder cut – butt and he gave me a piece of meat that was almost 6.5 lbs and cost me -'a total of 15.09. I did take the meat back and told my Safeway that it was the worst meat in the whole world. Do you have any idea what went wrong? I do want to try this again because it smelled really good but ended in a disaster Can you help me. I told him what I wanted from your recipe and this is what they gave me. Mahalo. Kristen

Janelle

Thanks for the great recipe! I made three 8.5 lb roasts this weekend for a BBQ. The three roasts sat in the brine solution for 12 hours and were in the oven for a total of 19 hours before they reached the appropriate temperature. They literally fell apart as we pulled them, and I received numerous compliments on the taste and texture, with several requests for the recipe. The only thing I will change is to decrease the chili powder a bit- that was the most noticeable spice in the taste, and could be a bit over-powering for some. Again, thanks for the great recipe. This will be my go-to BBQ meat from now on!

Keli

I used your recipe with a couple of spices my family loves… and it turned out great! Thanks for sharing your method :)

LRH

I made this for a cookout last week and it was an absolute hit!!! People could not believe that it was my very first time ever making pulled pork. Thank you for the great explaination and the amazing pictures. I loved it!!! My tip would be to definitely make sure that you mut more rub on the pork than you think you need. It doesn't really permeate the fat layer as much as I would have liked. But I did add some run to the pulled pork and it seasoned it nicely.

Christine

I made this for my daughter's graduation party and everybody LOVED it!!! I used pork shoulder roast.

Thank you SO much for sharing this recipe – can't wait to try more of your recipes!!

Laura

I am making this recipe this weekend for a family reunion. My family does not like spicy food (although I do). I was wondering about using 1 Tbsp of cayenne. That seems like a lot. None of the reviews mention the rub being too spicy though. Does the sugar counteract the heat?

Doug

Amanda,
The recipe sounds delicious. Question, do you think this would work in a roaster oven? I've seen everyone's posts about the crockpot but I would like to try the roaster. Thanks for sharing!
Doug

Sarah

Amazing. We smoked ours for ~15 hours. Totally worth it.

Colleen

Amazing!!! I have done this recipe twice, once with the brine and then without. I didn't see a difference with either way, and each time was SO JUICY and absolutely delicious! It is ridiculously easy! I make my own rendition of the rub, as I don't normally use measuring cups or spoons and I guess at the amounts. This is a recipe that will definitely be a part of our holidays, our family. It will be one of those recipes that will be passed down by showing our kids how to cook this, etc.
Kevin and Amanda, thank you very much for this wonderful recipe! I very much appreciate your time and dedication to cooking–

scott

great recipe. quick and simple, how cooking should be.
i look forward to trying it.

Anna

This is WONDERFUL! Thank you for sharing. Any thoughts as to how many butts(average 5lbs) I should cook to make pulled pork buns for 40? I'm thinking 3, but thought I'd ask an expert!

Yankee Girl

Thank you SO much for this great recipe! I married a Memphis man, and for years have envied the admiration he attributes to the perfect pecan pie and pulled pork prepared by some of our loveliest Southern friends. For his birthday last week, I used your recipe (ran a day short on time and had to skip the brine), rubbed the living daylights out of two pork butts with your rub recipe, 225 for 11 hours, plus two hours of sit time in the off-oven and… yes… my husband LOVED it and these fine post-Confederate friends raved too…
thanks for helping make this Yankee Girl proud!!
-M

Aussie Georgie

I made this recipe a couple of weekend ago it was great. There was a few misses on my first attempt. Firstly, I only had a 2 pound piece of pork leg, so I didn't have the fat layer on top (due to the cut of the leg), and because I only had 2 pounds of meat, it wasn' t enough to feast til our bellies were bursting! I have changed a couple things this time. Firstly for my brine, I have used Molasses instead of brown sugar. Secondly for my rub, I have replaced the paprika with half a tablespoon of smoked paprika and added a touch (two teaspoons) of Chinese Five spice, 5 freshly ground cloves and two teaspoons of freshly ground fennel. I think fennel is an excellent spice that adds that special flavour it adds to curries, meat, and is not praised enough about in the daily newspaper headlines! I have in brine at the moment, a 10 pound shoulder, and just can't wait to have my brothers and their wives around tomorrow night to feast on my Perfect Pulled Pork. Thanks for the fabulous recipe!

derek

hi. im not sure if this question was answered already, but, after you pull the meat apart, do you put it back in the roasting pan to mix with the juices? i have the roast in the oven now and am serving tomorrow so im hoping to hear back from you soon. thanks.

Lisa

this sounds so good! I found your site with this recipe as I was hunting for a way to do pulled pork for my son's graduation. I really think I want to try this, but could use your advice on a couple things.

I'm going to be doing 60-70 lbs of pork (a case from Sam's) and was planning to have a mess of crock pots/roasters going over a few days time. I do love slow cooking in my oven, but need to get these done in mass. Do you think doing them in a big roaster (those giant counter top ones) will work ok? I reckon it should but am nervous about doing a new recipe for 150 guests!

Have you ever done this and then frozen the meat? Was planning to do all the cooking next week and freeze for the party on June 16th.

Thanks so much!
Lisa

Tara

This recipe is amazing! I am making my 4th one tomorrow! I decided this would be served at my son's 2nd Birthday party! Thanks so much!

alessandra

It is the 4th time we prepare it and your method is just infallible, THANK YOU for sharing this well made cooking book and your suggestions. Pulled pork made with your recipe is just the most delicious, better than any restaurant I tried too!

Clint

I want to try this on Memorial Day. Will it work on the grill if the temperatures are the same?

Tracy

I made 40 pounds of this for my son's graduation and it was a huge hit!! I brined the meat for 4-5 days before cooking it. I cooked some in roasters and some in the oven and it turned out soooo good!

Anne

This is fool proof!! and totally amazing. Tried with a 7lb shoulder grass fed pork…Absolutely phenomenal!

Adam

currently cooking it overnight now, the smells are keeping me awake though ;) I added some sliced apple to the bottom of the pan with mine as well as a tiny bit of cider. smells like its working :D

George

I found this recipe about 6 months ago, and have made it 8 or 9 times since. It's great every time.
To incorporate some smoked flavor I add liquid smoke to the brine and swap regular paprika with smoked paprika and cayenne pepper with chipotle chili powder in the rub.
Variations on a wonderful original theme. Thanks!

Heidi

How many people would an 8lb roast serve? Would like to sure pulled pork at a birthday party with 40 people. How many do you think I'd have to do?

Anna

Did you serve it? How many pounds did you cook? Am also doing it for 40 this weekend – but unsure how much to buy.

Cloey Lee

I just found this on Pinterest and in perfect time. I plan on having a picnic next weekend and wanted to wow my future in-laws with something special to prove I can cook more than toast and mac & cheese. Thanks for the great detailed recipe. I will let you know how it comes out.

Roger Johnson

Great recipe and top notch instructions with good photos. I've cooked a couple of butts in the crockpot using basically the same method but without the brine and they turned out great. I can see how the brine will help to retain moisture in the dryer cooking environment of the oven.

Thanks!

CdB

Hello there!

Thanks a lot for this recipe, I've tried it today. It was my first pulled pork ever and I have to say I nailed it!! By reading the recipe online I was imagining / expecting a taste (a delicious one) and once cooked it was exactly what I was thinking about :)
Many thanks again!
Love from France!

Freddy

Hi Amanda, that's my daughter's name as well! I am a gourmet in Ghana with worldwide experience. Say pulled pork sandwich and I will say Hard Rock Cafe. That is where I first had this delicacy served on toasted bun and topped with a special coleslaw. Yes it's divine. I am just curious, have you tried a dash of apple cider vinegar in the brine? Your recipe is great an the gourmet that I am, I normally brace the upper part with prosciutto ( I reduce the fat layer to thinnest possible). Thanks

Chad Powell

I'm going to try this recipe for my soccer kids (12-12 y/os) plus their parents. My question is would it take the same amount of time for 2-8 #ers? They'll be in separate containers but wondering if they really need to be cooked separately.

Thanks!

Linda

Love your web page, I'm printing the recipe as I type this, only 17 pages of it, I'm getting married June 23rd and am going to try this for the picnic party afterwards I'll let you know how it turned out…..

Cindy Hendrix

Hi Kevin and Amanda,
I LOVE your website. I stumble upon it when searching for an oven baked boston butt recipe over the internet. I have my boston butt soaking in brine right now. On the sauce… .what kind of pickle juice do you use? Sweet, Bread and Butter, Dill???

Magriet Gray

My son prepard this pulled pork for my husbands 60th bithday and it was great realy tasty.

Scott

Has anyone smoked the meat with this recipe?

David

First of all… LOVE the recipe. The best one I've ever tasted.

Secondly… Do you know how much sugar is absorbed when brining?

Thanks!

Lisa

Can and most likely will add wood chips for smoking. at what point?

Lisa

We are giving your recipe a shot this weekend. Your directions and site are really great, this is for our friend who is turning 50 and he does almost all of the grilling when we go on camping trips. I'm not sure of the size of the roast(s) and we will be using a charcoal(indirect) rotisserie method. It seems that the key will be keeping the heat on the lower end. Any great suggestions. We've been talking about doing a pulled pork this will be our first foray. My personal best in these weekends has been the turkeys, on the Weber. The rest of the cooking has been unoriginal. I wanna knock their socks off with this pork.

Thanks,

Lisa K

Danielle

Hi, I compared pulled pork recipes for 3 days, before deciding to use this one. I did not use the brine (I use one for my Thanksgiving Turkeys). I did not cover with foil after turning off the oven-next time I will. I reduced the the cayenne to 2 1/2 tsps-btw the rub is fantastic; divine-I LOVED it! I made your yummy Ultimate Baked Beans, coleslaw, mac & cheese, and a blueberry coffee cake. Next time I will use the brine. This was delicious. Thank you!

Paul

My son & I made this on the weekend. This may have been the best pulled pork I have ever eaten!

THANK YOU!

Jane

Thank you so much for this fantastic recipe. I made my first pulled pork with this recipe and it was an instant hit. So much so, that I just put two more in the brine solution to cook up for our family Easter gathering.

We loved it right out of the oven with a little more dry rub, but we also loved it with a fantastic barbeque sauce made locally (Suwanee Sweet Meats, owned by the Terry family).

Tracy

I have made this recipe at least 25 times . It get's better all the time. The last time I left it in the brine for 2 days before I cooked it. I was making it for a party and knew I would not have the time to do it the day before. The morning of the party I put it in the oven at 2am. The party was starting at 6pm. I forgot it was in the oven and did not check it until 4pm. I then turn the oven off. When everyone arrived I finished it and put it into the chafing dish. Everyone was raving about it.I had a few of the guys show up the next day for left-overs. Plus they told me how I out-did one of the wives – who is(was) known for her pulled pork.Her husband agreed! ouch! We still are friends!LOL!
Tried it in the crock pot- It is not the same- just ok! It needs the oven to get the crusty part.
Kevin and Amanda- You Rock! I have since tried many of your other recipes and have yet to find one that is not loved!

Libbie

I have been checking out all kinds of pulled pork recipes and after a shocking 41/2 or so hrs. finally one that sounds like I will enjoy it.
So thank you for posting it. Libbie
Will let you know when I do it if it holds up to what my brain is saying (mental taste buds?!?!!). It will be a while as hubbie wants ham for easter.

Casey

I tried this the other day simply amazing! I did however make a few changes, i did not cook mine in the oven I used a crock pot so I can leave the house. Turned out amazing!

jilllsfi

I was wondering if this would work if the pork did not have a bone in it and what would I have to do different?

Marie

I have made this twice and went by what the recipe said with no changes. It is the best! You can't get any better then this! No changes are needed!
Thanks so much for a recipe I will be making for the rest 0f my life. I have been cooking for 45 years and know what I am talking about!!! LOL ;)

Tracy

Amanda: Just came acroos your recipe fpr the pulled pork, sounds delicious, am thinking about making this for our wedding reception in June, Planning on 150 people, what would you recommend us getting for amount of pork(how many lbs) If I made this the day before, would it be the same the next day? Thanks for all the great info and your time.

Amber

Only had this once and really liked it – how fool proof is this because I am totally not the best cook!? I want to try this for Easter festivities but do not have time for a test run. Please let me know your advice.

Leslie J.

I am making this tomorrow for the third time. We absolutely love this recipe. I did have to cut down on the cayenne in the recipe though because it was way to spicy for us. We always have this with coleslaw. I do make my own barbecue mop sauce and put a little all over it after I have pulled the pork and added some dry rub to it. I can't wait to have this tomorrow!!

Mike

First time ever making a pulled pork, and I was completely shocked when I finally tasted it how easy it really is. There is only one thing you really need for this recipe, TIME! I followed the directions just as is, but I did use fresh garlic instead of the powder (only because I could'nt find the darn powder!). Now, one of my biggest suggestions is to find really, really good rolls to put it on. Reason being, after tasting this, it would be disrespectful to the pork after how wonderful it tasted! Great job Amanda! It was my first recipe from you (happen to come across it on google), but it certainly will not be my last!

Karen

Thanks so much for this wonderful recipe… have made it several times… perfect everytime! (I have never done the brine as the first time I made it with just the rub in the slow cooker on low… it turned out PERFECT!)
Flavour is sooooo great!
Do you have any fish recipes? Spicy fish burgers using ground white fish?

Dorothy

I made this in the oven, 4.4olbs. for 7 hours at 225, it was great, the next day I
took the left overs and put them in the bamboo steamer for 3 hours to reheat
and it was even better, only 2 of us so will get to eat all we want, may even
freeze some.

Martha

I can't wait to make this. I have been wanting this for sometime now. It looks sos delicious.

Wendy

By far the best pulled pork I have ever had! This was a huge hit for my family. Took 10 hours and 45 minutes to cook a 5.32 lbs Boston Butt Roast, then another 2 hours to cool in the oven but well worth the wait. Thanks for sharing this amazing recipe.

stani

Crockpot is my least fave method, as you have to pan-sear any meat if you want it to appear brown in any way, and then you put it in the crock pot and it basically poach / braises itself into a gelatinous mush of protein. No amount of spices will add any sort of "smoked or cooked" flavor into the crock pot meat, and ends up tasting bland and water-logged. That, and the fact that the crock pot is basically the adult version of the Easy-Bake oven, makes me tend to want to just boil meat on my regular stove-top. I have more control over my heat and lid this way, instead of the crock pot's two temperatures, low and high.

Karen

I have just put my pork butt in the brine and in the fridge! I have read through many of the comments and have not seen a lot about smoking this after using the brine. Has anyone done this? I just got a smoker and I am still trying to get used to it. It has a water pan and is electric. If smoking it is a good idea after brining, what kind of wood would you recommend I use? Any advice is greatly appreciated! :)

I just found this site the other day and I am very impressed! Can't wait to explore the rest of the site and check out the other recipes! Thanks for all your hard work!
Karen

Ayaprun

My Manthing and I tried this recipe for Christmas with our children coming over. I thought I was going to have leftovers…oh…well…it was too delicious!!!

Les Logar

Hello loyal followers…

I stumbled across this when searching for a pulled pork recipe to goby. I had purchased a double shoulder package on sale and wanted to ensure I didn't mess them up. It had been awhile since I last prepared a slow roast pulled pork and couldn't remember the formula. I have never brined a pork before… it probably paid off, the flavor throughout was sensational… and it was very moist.

The results are full proof and excellent. The only changes and or recommendations follow:
• I added a bottle of hard cider to the pan halfway through the cooking… the bottom was dry… I thought it might like a steam bath.

• I incorporated all of the drippings/cider into the pulled pork for extra flavor… who cares about the calories and additional fat.

• Failed to tend to the pulling at the prescribed temp and timing… this resulted in a lot of dry edges… I did't cover the meat during that time… mistake. I incorporated the dry edges into the mix because I personally love "bark" and this was very much the bark… just a little too chewy for most.

• Instead of throwing away the fatty seasoned rub… we cut it up and served it on the side… we love bark and this was fabulous bark… we aren't counting calories or fats on this dish.

• I didn't take my time pulling the pork into nice clean shreds… I became impatient and started pulling extra fast not clearing my forks out in between pulls. This resulted in a large part of the final product ending up in a bit of a mash rather then shreds. It was still very good, but less eye appealing.

Christina Williams @ The Blog Entourage

What a great post!!! I love to cook, but I have yet to tackle pulled pork. My grocery store had a sale so I bought a HUGE pork roast and had no idea what the heck to do with it! This recipe is so thorough and helpful. Thanks!!

Leslie

Made two of these for a church dinner last night. Served with sauce "imported" from Alabama. Big Hit!

Eryn

I made this tonight and it was divine. I brined it from 5pm-830am the next day. Instead of regular paprika in the rub, I used smoked paprika. Didn't have garlic or onion powder, so I omitted the salt in the rub and used garlic salt. Threw in a tablespoon of garam masala and a tsp of 5 spice powder too.

It was a 5 lb roast, and I cooked it from 830am-4pm, and let it sit in the oven for another 2 hours after turning it off at 4pm. I cooked it at 250 degrees since I heard from comments it look upwards of 13 hours at 225. It was ready to eat at 6pm.

I made a bbq sauce from here:

http://bbq.about.com/od/barbecuesaucerecipes/r/st-louis-barbecue-sauce.htm

and made some changes too.

Ingredients:

2 cups ketchup
1/2 cup water + 2 tbsp
1/3 cup apple cider vinegar
1/3 cup brown sugar
2 tablespoons yellow mustard
1 tablespoon onion powder (used a tbsp of the dry rub mix instead)
1 tablespoon garlic powder (ditto)
1/2 teaspoon cayenne (ditto)
1 tbsp of lemon juice
1 pureed onion
4 pureed garlic cloves
1 tsp garlic salt

Thew all ingredients in the pot and cooked as per the recipe above (extra water was to allow longer cooking of the raw onions/garlic). Add 5 mins of cooking.

then put sauce through a sieve.

Seriously the best bbq sauce I've ever had.

Elise

Love your dry rub recipe! I cook a smaller 5 pound pork butt in my crock pot for 8-10 hours. I throw some onions and garlic underneath and put a few tablespoons of our favorite local BBQ sauce. That is really all you need in the crock pot… by the end of the day there are juices half way up the sides! I made this for my in-laws a few weeks ago… they kept raving about how much better mine was than the one they always make :)

Todd

Just made this for the Super Bowl and was a little disappointed, though I'm sure it is due to something I did wrong rather than the recipe. I used a Boston Butt just under 4lbs. Brined it overnight for 10 hrs. and then cooked it in the oven at 225 for 8 hrs. The internal temp. reached 180 degrees and I pulled it out at that point to let it rest so we could eat at halftime. The flavor was great, however the meat did not pull apart at all. I had to saw it into chunks with a chef's knife. Even so, it was tender and enjoyable, if a bit rubbery. I will definitely try this again.

Rachel

I think the problem could be two things. 1. You really should let it get to 200 degrees. I've made this several times, and it helps make it "pullable." 2. This is probably the bigger problem. You should have left it in the oven to rest and reabsorb moisture for at least 1 hour, preferably 2-3 hours if you have time. By taking it out instead, a lot of the moisture was lost to the air, causing the rubbery-ness and the need for cutting rather than pulling.

Ralph

this will be my second time using your recipe, the first time was with my neighbors, they went crazy for it. I will use your recipe for the second time this weekend SUPER BOWL Sunday, I will have the same people over and there asking me to cook the pulled pork, of course I told them it was my recipe, LoL THANKS for posting this recipe and sharing it.

Susan H

Hi! I know I am super late to this party, but I was thinking about making this and wondering how spicy it is. My family is spicy-adverse but I think it looks soooo good. Any thoughts? I saw one person left out the cayenne pepper?

Thanks!

Kathy

On the slow pulled pork recipe. Would it worked if I cooked it for 6 hours on one day and then 6 hours the next?

Rita

Can someone answer my question of whether or not you rince the brine off the pork before adding more salt and spices? I am about to make my pork and need an answer…………..thank you.

Rita

I hope you can answer a question for me? I am making your recipe right now and have just gotten the pork into the brine. I plan on take it out of the brine tomorrow first thing in morning, put seasons on it and let it rest until that evening. Next day I will cook this up in a slow cooker or low oven depending on responces here. Questions is do I rinse the brine off the pork once it gets pulled out of plastic bag or leave it the way it comes out of the bag and not rinse it off? Do most people prefer this pork oven cooked or slow crock pot? Thanks so much for any help. Hopefully sooner than later…..

Lesley

Don't rinse off the brine.

Martina

Thank you so much for sharing this recipe. I absolutely LOVE it!!! Takes a long time to cook but so worth it. It is so moist. This is the first time I have tried making pulled pork and it turned out great.

Bruce

Wow…Amanda, Kevin, this was awesome…after reading a few reviews though, I decided that I didn't have 13 hrs to cook this thing. So I opted for my cast Iron Dutch Oven, I added sliced onions to the bottom and cooked the whole thing @ 300 for 4hrs, and it was pulled porky heaven. The rub is truly fantastic! I had never thought of the brine, but oh yeah…when the kids got done shovelling it into their mouths, they agreed, brining is in!. Thanks for an awesome recipe.

Bill Shane

I used a sirlion roast and It came out a little dry could that be the problem
thanks

Terese S.

I've made this recipe several times now, best pulled pork I've ever had. I think brining is a big part of the reason, but the rub is also very flavorful. Served it for a crowd of 30 at one point (made two, side by side). Found that it stretches quite far, had a lot of leftovers for the freezer afterward, which was wonderful! Thanks for posting this recipe!!

Kody Hookstra

I just finished a weekend where I multiplied this recipe for 100 lbs. of pork (14 butts!) and it worked beautifully. The only modification I made was a 3-hour smoker session at 190 degrees. I've cooked quite a bit but never made this dish. Thanks a million for all the information, the entire wedding party in Northwest Oklahoma LOVED IT!

Cheers.

Valery

I made this recipe night before last and we all loved it. I was short on time, though, and cooked it in the crockpot. While it cooked, I made homemade sourdough ciabatta rolls to serve the pork on. Fabulous combination! Topped with southern slaw, it was deliriously yummy!
Next time, I will plan the timing better, and roast it in the oven. Thank you for such a great recipe!
Valery

erika

I am cooking my pork now and though about how great homemade rolls would be. Would you care to share your recipe?

Tom

Holy Smokes! I did everything the same, except put it in a crock pot with the rub, and it was a total HOME RUN! Thanks!

Jewel

I'm so glad that I found this recipe. I make this quite often and have done it in the crock pot as well as the oven. I like it in the oven better because you get this really nice bark that you don't get in the crock pot. The last time I made it in the crockpot, I took it out and put it in the oven for 1.5-2 hours to allow it to develop the bark. The brining makes a big difference because I skipped that step before and didn't taste as good.

KimG

What an exceptional tutorial and recipe! I feel extremely confident to make this and it turn out perfectly. I'm feeling fortunate that it was only the second recipe I came across, I usually have to search much longer than that. Thank you so much! I will let you know how it turns out.

Gary

I'm definately going to try this — but already convinced I'll try a little trick first.

I just did this with a brisket – and, oh my.

Will put it on my smoker (200 degrees) for 3-4 hours first. It will hardly begin to cook (won't even be messy yet) but that will be enough to get a smoky flavor into the pork.

Then I'll put it into the oven and finish it off for ever how many hours it takes.

Now – if I can just get my wife and daughter to eat red meat every once in a while.

Megan

This recipe turned out great for my family New Year's Day meal. It took 17 hours for my 8 lb prok shoulder to cook, but it was worth it! I will definetly use this recipe again!

Greg

WOW!
The best pulled pork I have ever cooked! Initially I was worried about taking the meat to 200 degrees but this was the most moist, most tender pork ever! Amazed at the way it came apart. Save some rub to sprinkle once it's pulled. Took a little over 13 hours at 225- 7.6 lbs. Thanks for the recipe!

Tucker

After looking through many websites for a pulled pork recipe I found this site and decided this would be the one I would follow, the step by step guide including photos really helped!
This was my first attempt at making pulled pork and it was very successful the meat was very very tender and full of so much flavour from the brine and dry mix.
Thank you for the recipe needless to say I will be using it over and over again!
Many thanks!

James Callison

First time trying this recipe. Going away from a traditional Christmas dinner. Serving this year:
Pulled pork, baked beans, cole slaw, etc. This looks like a great recipe for ribs. Have you tried it in a smoker.

Eerie

I made this earlier in the year and it turned out GREAT.
So now it's Christmas time and I have it the brine as I type this to take to my fiance's parents for Christmas Dinner <3

I'm So so excited and can't wait to see everyone's responses!

Philip

Hi guys! I just made this today. Wow. Just wow. It turned out amazing. Bringing it to the tailgate tomorrow. Thanks for the recipe. This turned out even better than I was hoping it would. Cheers.

Philip

erika

Hi,
This recipe looks great, but I was wondering if I could freeze the meat after making it for leftovers in the future or if I make it and plans get cancelled, etc? If so, how would you recommend storing it? Thanks so much!

adam

I like to cook a little higher heat and put it on the grill with pecan wood chips that are water soaked for about an hour. Then put in oven for about 6-7 hours at around 285. Then slice not puld. A thick non vinegar bbq sauce like hunts thick and rich or sweet baby rays over top last hour of cooking. for about

Jan

I just made this recipe for a party tomorrow and OMG!!! it is the best pulled pork I've ever had! And I have made several in the past. I cooked a 9.61 lb butt (almost as big as mine…har har) at 225 and it was perfect and at 200 temp in 12 hours. My oven is regulated too, so while the recipe says longer, you have to start checking after about 10 hrs. I'm planning on serving with slider buns, but I think folks will throw the buns to the dogs and eat the pork with their fingers!!! thanks guys…you got talent!

Bob

a tip for cooking, make sure your oven temp. runs true with the temp. selection you haveset it on. my oven runs 30 degrees under the selected temp. so to run at 225 degrees i set it on 255 degrees. buy an oven thermometer that hangs on your oven rack and test yours. adjust accordingly. temp. is always crucial. especially for long term cooking, it will take away the guess work if you dont use a meat thermometer.

Leah

I have four 3 1/2 lb shoulder roasts that are in the brine right now. I am wondering what to expect for cooking time. It's 14 lbs of meat, but they are small roasts, so should I expect this to be done in 6-7 hours or would it take longer than that? I am very excited to try this! Everyone is picking at the dry rub mix- it is delicious.

David Boccabello

Cooked my 12 pound Boston Butt in the oven at 225 for 18 hours. Used the bottom half of a large turkey roaster…soaked the roast in brine and rub for 24 hours. Used the juice in the bottom of the roaster to flavor the pulled pork when done. This meat doesn't even need any bbq sauce as the rub has wonderful flavor. If you used a crock pot it would not be the same as dry heat cooking even though it would still be great eating.

Ron

I do mine the same way except for the first 45 min to an hour and 15 depending on how it looks i cook it at 475 to 500 deg far. then imediatly turn my oven to 225 to 250 for the remainder of the time. This helps add some bark to the meat and also helps get the fat off to a good start breaking down. I also like to add a little apple cider vinegar, but thats just me.

Mare

PORKGASM! This beats Food Channel's recipes hands down! My friends went nuts for it, and I'm happy I saved enough to finish off tonight. Thank you, Amanda!

Tiffanie

Just made this for my entire family for my son's birthday party. Was a huge hit! Everyone loved it! And the best part… I made so much we have leftovers!!! Thanks so much Amanda for the great recipe!!!

Mare

Amanda, thanks so much for this recipe. I made it today for lunch with some friends. It was met with an "OMG!" or two, and after tasting it right from the oven, we ladies were blessed with multiple porkgasms! This is a keeper!

gunbunnysoulja

I have been waiting to make this recipe for the past few weeks and I finally picked up my Crock Pot yesterday, which I highly recommend (SCVT650-PS). I was off to the store to buy all the ingredients and especially the Boston Butt Pork. As yesterday was 11/11/11, I found it was fate my 4.5lb pork cost $11.11.

Last night I put the rub and brine together and had the pork in the fridge for 10 hours. I just used a casserole pan that completely covered it. This morning I took it out of the fridge/brine and covered it in the rub on all sides. I then let it sit for 30 minutes to help get to room temperature and then in the crock pot it went. My crock has a little rack elevated off the bottom so I used it to keep it out of its juices which I thought might make the bottom soggy. I also put 1/2 cup of the brine mix on the bottom just for fun. I set the crock to low and put in the meat thermometer. After 6 hours my 4.5lb butt was @ 200 degrees. I then set it to warm and 2 hours later it was down to 170 degrees and ready to come out. After a test bite, I was amazed and in heaven. I couldn't believe how good it is since I'm in the south and use to slow cooked hickory smoked butts… But this crock pot recipe is the best I have had to date. My wife and in-laws couldn't believe it either. Even her father who was bustin my chops this morning for not using his smoker and homemade rub loved it!!

Thanks again for an amazing recipe! To everyone, do not hesitate to make this, especially in the very easy to use crockpot!

Joe V

I have a 10 lb shoulder in the brine right now, I will have to get up early tomorrow to have this done in time for dinner! I will post the results tomorrow!

Karen

I've been searching for a killer pulled pork recipe, and I'm super excited to try this one! I love how you posted the step-by-step photos. That's a great added touch for those of us who are visual learners ; )

Mrs. dick

This is the best pull pork ever!! Best in the crock pot!! Let it sit in the brine solution over night then add rub in the morning put it on low for 10 hrs when u come home bam its ready!!!

Lindsey

I made this a couple weeks ago and it turned out great. My husband REALLY enjoyed it! It was so tender that my one year old son could eat it, even though he only has 11 teeth! My only issue was that my meat thermometer never reached 200 degrees. The highest it got was 185, but after keeping it in the oven WELL over the suggested amount of time, I finally gave up and took it out, since pork is fully cooked at 170 degrees. Would make it again, though, in a heart beat.

carol

I tried this recipe in the oven and everything worked according to the recipe. I used a 7.5 pound pork butt. However, it seemed like the pork was a little dry and the portions that had the rub on it were delicious, but the rest didn't seem to have much flavor at all. A friend's brother owns a restaurant with pulled pork on the menu that is smoked. I asked for the recipe, unfortunately they didn't share it. My friend said his brother adds a little chicken stock at the end to keep it moist. Since my shredded pork was dry, I added some chicken stock and additional rub spice. It didn't seem to get very moist, so I added more and without realizing it, I added too much, because when I try to mix it, it became mush. The texture is gone and it doesn't taste like pull pork anymore. Any suggestions to rescue this meat?

Kristin

I ran across this recipe from kristineats.com, and I WANT TO EAT THIS NOOOWWW. It seriously looks so dang good, and we've been talking lately about making pulled pork…I wish it were in the oven now.

Dan of CT

I'm ready to try this pulled pork again. It came out Ok the first time but took forever to cook. This time I'm going to use the suggestion of putting it before I go to bed the night before. Also, looking at all the pictures I was wondering what you used for sauce,
as sauce isn't mentioned at all,
but I did see the Sauce note at the end of dry rub and pickle juice.
I used barbacue sauce the first time, but I'm not a big fan of barbeque sauce. I'm going to try the pickle juice this time too.
Thanks for the GREAT RECIPE!

Tom

I have smoked many pork shoulders over the years – outdoors in a smoker, using the low heat method described here. IMHO the remote reading thermometer is a MUST HAVE item. One note I would add for those who are cooking one for the first time is the temperature plateau.

You will notice that the meat temperature rises slowly and steadily at first and then seems to stop rising somewhere around 170 degrees. It will linger there for several hours. Do NOT raise the oven temperature to get it going again. Leave it alone. The temperature absolutely will resume climbing to your end point eventually. The amount of time it spends on the plateau seems to depend on the size of the roast. My theory is that at this temperature, the fat is melting out of the meat. When it is all gone the meat will finish cooking.

I made a couple of small changes to this recipe. I have a large roasting pan with a removable rack inside. I placed the roast on the rack to keep the meat up out of the drippings.

The other thing I did was rub the raw meat with liquid smoke before applying the dry rub. I like a smokey flavor on the meat and this is the only way I know to get that indoors in an oven.

Bishop Anthony

Thanks so much Amanda! This is going to become my cookout specialty fo generations to come (Pulled Pork) my oven temp is about at 180* right now and counting it has been about roughly 7 hours at 225 for a 8lb butt roast w/ bone. It seems like the juice is plentiful in the pan and things are moving toward completion. I already know the results are going to be awesome!!! I used all the "dry rub" and so I'm going to have to make some more for sauce, but thanks for the recipe.

Michell

Hey you guys,
I am such a fan of your pulled pork. I serve it once a year for a family gathering and everyone loves the pork, the rub, the textures, the taste, it is just amazing! So on that note……what do you know about beef brisket? Can I treat it the same way as I do the pork? I have no clue as to how to handle such a large piece of beef. It came with the half of beef we bought and now we have a party coming up and I thought, "I bet Kevin and Amanda know what to do". Can you help a fan, please?

T.J. Kilroy

Just made this pulled pork recipe again this week end for the 5th time in the past 4 months. The total experience starts the second I walk into my local butcher shop with a smile on my face. He knows to go right to the back-walk in and find me two 10 pound pork shoulders. I decided after the first time that one roast is not enough (a waist of gas and it freezes well) so I started to roast off two at a time. I love the smell of the cumin, chili powder and garlic that fills the air when making a quadruple batch of the dry rub. Even after washing my hands they smell awsome for the rest of the day. Cooking time is usually around 12 hours so I'll put them in around 9pm the night before. At around 5am I just cant take it any more as the aroma of the slow roasting pig fills my house. I spring out of bed like a kid on Christmas morning and then its "game on". The tough part is standing in front of my oven and waiting for the internal temprature LED it to read 200 degrees. Then the two hour rest time puts me into a frenzy. A few dozen fresh hard rolls from the bakery down the street and my own wicked awsome BBQ sauce and cole slaw? UNBELIEVABLE!!! Kevin and Amanda thank you so much for this recipe!! You guys are definately going to Heaven!!!

tmcats

made this pulled pork for yesterday's tailgate and everyone was taken with it, so moist. can't lose. and very simple to fix. just takes time.

Tara

Thank you so much for this recipe. I am catering a BBQ event for a friend (40 guests) and googled the BEST pulled pork recipe ever :) This came up and I am so happy with how it turned out!!! I followed your recipe exactly but quadrupled it and it is incredibly moist and tender! I made tons of extra rub bc that is amazing too. THANK YOU!! yay. will be making again not only bc I want to but I had immediate requests to make this for future events.

Joann

This is without question the most delicious pulled pork I have ever had. Puts my old recipe to blame. Thank you for sharing it!

Matt

Thanks Guys!!!!

Made this overnight last night. I have made it in a crockpot before but this was much better.

SOOOOOOO delicious! thanks again~

Mike

As I write this I am putting the meat in the brine! This is the second time I made this and the first time was a huge success. This recipe is awesome, an 1 1/2 hours per pound in perfect. The only substitute I made was chipotle pepper instead of the chili powder. I'm a fan of the smokey flavor. Great job guys!

Peggy

I made this pulled pork overnight and it was fantastic. I do have a question for all who have made it. Did you save any of the cooking juices to keep the pulled pork moist or did you simply discard? Great recipe and can be adjusted to taste by reducing the amount of salt in brine (for less salty taste) and using less cayenne (to reduce heat). I cooked a 7lb roast for 12 hours and then let it rest in oven for almost two (until internal temp. reduced to 170 degrees). My gang loved it – fantastic recipe! Thanks Amanda!

Carla

I have been trying to perfect a pulled pork recipe for a while. This recipe is so dang good. Its worth all the time and prep work. Everyone wanted the recipe but few were willing to spend all the time. They talked and talked about shortcuts that would make it easier. Bull Hockey…..this is the only way I will ever do pulled pork again. I've tried all the short cuts. It came out OK but this is perfection. I am not kidding. Thank you for this fabulous recipe. Y'all ROCK!!!

Sam

Just a note: make sure to check that your oven does not turn off in the middle of cooking! I am in the process of cooking this recipe and I have a newer oven with programmable controls, lets just say I found out that the oven shuts itself off after 12 hours of being on :( oh well I think it just set me back an hour or so

Elbeeuk

Made it last weekend.
Cooked a 2.3kg(5lb) shoulder for 10 hours (in the oven, not crockpot). Turned out perfect!
Definitely gonna make this one again
=)

Bob

Hey!

I have used this recipe with MUCH success for about the past year. It is the perfect meal for tailgating.
My only contribution to this tremendous recipe is the cooking method. I put the pork in a slow cooker for 12 hours on LOW. I don't add any liquid to the pot, just put on the rub, and let it cook. After the cooking is done, I pull it apart, and place the meat and juice in some aluminum loaf pans.
When we get to our tailgating destination, I just put the pan on the grill, and heat it up. No magic here, but everyone loves the results. I have a recipe for a Louisiana-style barbecue sauce that is the perfect accompaniment for this dish. It is a thin, vinegar based sauce, not that thick stuff which will mask the flavor of the pork. I will pass this on to your readers if you wish. It's only fair that I share.
I hope I have helped some of your readers who are nervous about leaving things in the oven for a prolonged period of time. As a retired fire captain, it was a major concern for me; I've seen the results of unattended cooking.

Dave

Just a quick note to tell you how much I enjoyed the flavor of this rub! I brined three 4lb portions but sub'd apple juice for the water. I massaged the wonderful rub, adding just a hint of ground clove to it. I smoked & roasted it on my gas bar-b-q over indirect heat w/combo of mesquite and apple wood chips, raising the temp to 250 degrees. Just before it was finished, I raised the temp to 450 to really crust the outside of the meat for 15 minutes, then shut off the gas to let it sit (it still had lots of juice in the pan – so after a couple of hours sitting, I removed the meat, and mixed the juices with the remaining rub, a tsp of maple syrup and apple juice to make one cup, then simmered it until it reduced to 3/4 c) and poured this over the shredded meat.

I served my pork over toasted split kaiser rolls topped with my bell pepper and onion slaw. It was absolutely delicious and everyone literally "pigged-out"! Thanks for sharing this recipe with us!!!!!

Andrea Cash

I noticed on your printed recipe the ingredients for the sauce is not listed. Since I LOVE pickles I had to try it. I was impressed. I actually thinned down my blue cheese dressing with the mixture for my salad (no I am not pregnant!) and it was SOO good.. Just a little zing and less calories (used only half of what I would have used)!!!! Thanks. I am trying all your recipes and so far there is not one I would change a thing on!!!!!!!!

Audrey

If Im planning on doing everything as directed but putting the pork butt in a oven bag(basting bag) with bbq meat marinade and cooking it that way what will I cook it at and for how long?

Diane

I want to tell people what happened to me when I made this. The meat was a little over 9 lbs. so I was fully prepared for it to take up to 18 hrs. to cook, however, unbeknown to me at the time, my oven has an automatic shut-off after 12 hours. I was not at home at the time and the oven had been shut off for nearly 3 hours before I came home. I continued to cook it at 225 degrees, but it took forever for it to reach the magic 200 degree mark – and I do mean forever. I pulled it apart, refrigerated it and took it to a get together the next day and kept it on low in the crockpot to reheat it adding the rub and some of the pickle sauce mix to keep it from getting too dry. It wasn't all that good, but I'm sure the oven mix up was the cause. Just wanted to warn others that their oven may also have that automatic shut-off that they may not be aware of.

Vicki

Your recipe sounded amazing so I am giving it a try (it is brining as we speak). I had already purchased the pork shoulder when I found your recipe and I realized my pork shoulder is boneless. How do you think this will effect cooking time?

Brian

The last time I made pulled pork, I found a recipe on YouTube that has you cook it in the a dutch oven and just over 200 degrees, with some ramikins of liquid smoke to give it some smoky flavor. It didn't call for a brine, but still turned out pretty good. I wanted to try a brine this time, and this was the first site to pop up in my Google search. I added a bit of liquid smoke to the brine, and will be cooking the pork tomorrow using the same dutch oven method, and will be sure to report back on how it turns out!

Vicki

This was delicious ! I made it for an anniversary party and everyone commented on how moist the meat was…will make again !! Thank you for sharing !

Diane

I am going to try this recipe next week to take over to a friend who is moving to a new city. I will need to prepare it the day before. Any suggestions on how to warm it up and keep it warm without drying it out? The 5 minutes in a 350-375 oven doesn't seem like enough time if warming up the entire 8 lbs. I'm not sure what time the crew will be eating, so I need to have it warm for several hours. Do you suggest I just heat it in the oven when I get there for a few minutes and then put it in a crockpot on low? Thanks for the help! I just don't want it to get too dry.

sandra

the recipe photos shows KOSHER SALT…I thought kosher salt was large crystals? I didn't notice any large crystals in the photos of the rub?? If i use regular table salt – will it be too salty??

Rosemarie

We are Singaporean Chinese and had just finished our pulled pork dinner. It was fantastic and all loved it. I followed the recipe but cooked in a slow cooker with one and a half cup of water for about 10 hours. The stock made an excellent gravy. Even my mother-in-law gave the thumbs up.

chris crocco

Tried crockpots before for this and other things. Totally dries it out.
This way is 1000% better.

Dan of CT

I to, searched Google and came up with your website, this looked like just what I was looking for. So I started on a Friday with brine etc. and then Sat morning took it out or refrig and started the cooking process at 6:30 am. This was a 7 lb butt and after 15 hrs (9:30 pm) it just about got to 200 degrees. It looks great and I was tasting while pulling to make sure it was OK :) So tonight's the night we'll have oue delicious pulled prok sandwiches. I did freeze some already. out of my 7 lb butt I got approx. 3 1/2 lbs of pulled pork, so I think a 7 lb butt would serve approx. 8-9 people. I think it should be cooked at slightly higher temp. say 230-250, next time. Thanks for sharing, love it!

Bugger Mom

I would like to make this for my daughters graduation party but I need about 15lbs of meat to feed everyone. Can I make 2 – 7-8lb pork butts at the same time or should I cook one and then the other the next day? What is the best way to reheat this for the party?

Thanks!!

marcello

this pulled pork was great ,delicious….etc.

Miro G

This is the BEST recipe I've found on the net for pulled pork. Made it once and we all loved it. I refined the dry rub and the brine a bit to my liking. I used less salt, a little more bay leaves and savory. I'm coming from a country where we use savory on beans, potatoes, meats, cured meats, etc.
Thank you Amanda!!!

Robyn

I made this for my family tonight and the corn yesterday……they were both a huge hit. I was so happy with the pork. It was my first time ever making pulled pork. My mother in law made this fabulous N.C. mustard sauce to go with it and though the pork by itself was "perfect" the sauce enhanced the taste and flavor. Thank you so much for sharing your recipes this pulled pork will now and forever be a part of our family.

Steve

its Sunday morning My Swine has been roasting since 9PM last night, I'll tell ya how it goes!

Barbara

Amanda—Love your website and expecially the recipes. Thanks for sharing them. I want to try the pulled pork. It sounds delish!!! I noticed on the recipe card that you use a sauce made with pickle juice. Is that dill pickle juice or sweet?

Thanks, Barbara

Barb Boyer

This is the best receipe for pulled pork that I have ever tried. I had a huge party for the 4th of July with lots of guests. I swear they all loved it!! I am so glad I found the receipe and it will be the one I use from now on! Thanks.

Kelsey

Best pulled pork I've ever had, let alone made. I've facebooke'd it and personally let all my friends know about this recipe. It's my new holiday default btw.

-Kelsey

I did this for the 4th of July, followed the receipt exactly except I did 4 large pork butts in the smoker and added so Sweet Baby Rays BBQ sauce at the end. Everyone loved it! Great receipt, I was worried it would be to spicy with all the peppers, but it was spot on!!

Rich

Doubled up this recipe for the 4th of July, and everybody loved it. It was the very best tasting pulled pork I've ever had…bar none.

Becca

This sounds delicious but there is no way I could leave my oven on for 12+ hours in the middle of the summer! Our house would be entirely too hot, that's for sure. I will definitely have to try this in the fall/winter but for now, I'll stick with my fool-proof crock pot Boston butt method of pulled pork!

David

I have made this recipe multiple times. The dry rub is absolutly perfect. I do take liberty with the "cyenne" pepper part by mixing different types with various heat and smoke levels (Ancho, Serrano …). I have read some reviews that talked about the temperature not reaching 200 very easily. Take you time! It will!. When I make this, I buy a boneless two pack from Costco. I double the dry rub recipe and brine. As the meat I'm using is boneless, when It is done in the brine (and by the way, you CAN'T over brine this, as the salt ions equalize in the total solution, meat, etc…). I sprinkle the rub on the inside as well as the outside. I use kitchen string and tie the roast tight, as there is no bone. I also place both roasts in the pan with space between them. 225 for 14 hours. The last time I made it, the temp seemed to get stuck at 195, so I bumped the oven up to 230, and an hour later it was done. We are having a party in a couple weeks. This recipe is so good, we plan on serving this pork to 100 people at our party. It also makes a fantastic filling for an empanada. Good luck, have fun, and good eating!

Tricia

Thanks for the info on the Costco double pack! I wasn't sure on the cooking time for this large piece of meat w/o the bone, I didn't tie mine together, but put it in my roasting pan on 225 @ 7:30 a.m….sounds like it will take about 14 hrs. We'll see if it falls apart in the pan, oh well. I'm sure it will be wonderful! On another note, would you need 2 of these Costco pack butts (4 butts total) for a grad party of up to 100 people?

Anne

I have made this and it is WONDERFUL. Has anyone made this ahead of time and put it in the freezer? I need to do about four of these for a party and would love to do one every few days and then freeze. Would it be better to freeze before shredding?

Jane

Making this recipe for the second time in as many months: fantastic! So appreciate how you outline the timing and execution of the steps in this recipe. I think the only thing that could improve it further is if I had a smoker. Love your website and attention to the details that make a difference (i.e. which side up the fat should be!). Happy 4th!

David

It's almost ready (10 hours in)!!! Slight changes to the rub & brine each time but following all you basics…. Perfect every time!

Jii

Absolutely fantastic! I see all of the wonderful comments and mine would mimmick most the accolades on the recipe. I want to say thank you not only for the recipe but the explicit directions. I am new to brining and buying pork aside from pork chops. Thank you VERY much for the wonderful details right to the depth of being able to converse with the butcher!

Kelly

Has anyone cooked this on high in a crockpot? Kinda short on time, but dying to make this for a lunch gathering tomorrow. If so, how many hours did it take?
Thanks~

Mary

I am preparing about 35 pounds of pulled pork for a party next weekend; I'm bar-be-queing one butt roast at a time, so it's taking several days. I am planning on putting it in a Nesco roaster on the day of the party to warm it up; my question is what do you suggest I add for moisture when I re-heat it? I am concerned it may dry out. I don't want to compromise the wonderful flavor of the smoked meat with heavy bbq sauce. Help me please!

Jason

This recipe was fantastic. I used your brining technique and then cooked it in the crock pot on low for about 9 hours overnight, verifying that we'd reached the 200 degree mark before cooling.

I put the pulled pork on ice and took it on a camping trip with friends. We ate it in taco shells with cheese, barbecue sauce, salsa, and veggie toppings offered buffet-style. Yum. What a great introduction to your website. I'll be back for more…

George S

Excellent recipe! I did everything by the letter except I didnt add cayenne because of my little one. I'm going to make it again this weekend. Great job!!

Alex

I followed the instructions and made, what is possibly, the best damn pulled pork in the history of ever.

When I extracted it from the oven, all it took was a come-hither look and the meat fell apart.

Amanda,

Thanks for the recipe, the rub smells fantastic. I made mine with Elk instead of Swine, and it's in the Brine now. I'm going to try it out and see how it works. My only concern is I have steak cuts not roast cuts. I'm going to have to watch them closely so not to over cook as their is a lot of surface area. Thanks again.

poplarkin

just put shoulder in oven having been brined overnight . thought i'd give it a go as we just got Man V Food over here in the UK and never tried pulled pork, will let you know how it goes ;0)

Melody

My husband and I just returned from a trip to Disney and he wanted me to re-create a dish we had there (the Samoan @ Kona Cafe). It's an eggs benedict dish, but it has pulled pork as well. Since I've never made pulled pork before, I went searching for a recipe and I am SO HAPPY that I found yours!! I brined mine overnight last night and then put it in the oven at 9AM today. It's now 5PM, my house smells amazing, and we had the most delicious pork we've ever eaten (even better than Disney)!!! Thank you so much for sharing this; I will definately be making this again very soon!

marcia patterson

This was the absolutely best pulled pork I have ever had. The recipe was easy to follow. It was a hit at the party. I didn't have enough

Scott H

I bought a 9 Lbs butt and followed this recipe all most to a T for a Memorial Day BBQ. WOW!

I did not use my oven for this. I have a beautiful Weber Summit S-620 with built in smoker box. I put the butt in at 11:00 PM the night before our gathering and smoked it using Hickory Chips soaked in Sam Adams Summer Ale. The 9 Lbs roast took 19 HOURS at 250 degrees! ( I was planning on 14 to 16 hours) There wasn't a single piece of meat left and my guests raved about this being the best thing they have ever eaten.

Thanks for the recipe. I will be using this again and again!

noble

what kind of meat thermometer do you use, brand ? thx

Danielle

I made this receipe for my daughter's first communion party. I never cooked pulled pork before and I was looking for a great receipe and found it !!! I cooked it in the crock pot for about 10 hours at low setting, it was a-m-a-z-i-n-g- !!!
The only thing is , next time I will put less cayenne pepper cause it was a little spicy. Thanks for your great pictures as well, it made it easy for me to buy the right cut of meat .

Alison

I made two 8 pounders for a party. They turned out great, and I got lots of compliments. I brined during the day and put in the oven @ 9:30 pm the night before the party. The meat never got to the required temp tho. I think they only made it to 180 degrees by 1:00 pm the day of the party – which is when the party started. I was nervous that they weren't cooked to the point that they fell apart. But when I took them out of the oven @ 1 pm they were fall apart done and oh so yummy. I think the next time I cook it, I will do it a day ahead and just heat up the day of. Great recipe.

darryl

made your pulled pork it got awsume my daughter said i should open up a shop thank you for the recipe it one of the best i came across

OK, I made this pulled pork a while back, and my family liked it enough. The only problem is that we found the cumin almost overpowering, that was all we could taste. I'm not a big fan of cumin anyway, a very little goes a long way. I'm making this again this morning for tonight's dinner, but instead of cumin I thought I'd try a TBS. of allspice.

This is by far the best recipe I've found for pulled pork. I have a feeling I'll be making it a lot over the summer (minus the cumin, lol). Thanks!

susan

I just made this recipe and it was amazing! I would take an earlier suggestion of brining in the morning and popping in the oven before bed. Served this on Boulange Bakery brioche buns, warmed in the oven, and topped with Bakesale Betty's coleslaw recipe. It was so good that I had to tell you about it. The tartness, heat and juice of the coleslaw was unbelievably delicious! Thanks!!

The vinaigrette
1 tablespoon Dijon mustard ( Edmond Fallot Dijon mustard is what Betty uses)
3 tablespoons red wine vinegar
1 teaspoon kosher salt
1/2 cup extra virgin olive oil ( Bariani extra virgin olive oil is what Betty uses)
The coleslaw
1 small red onions, very thinly sliced
1 cup red wine vinegar
2 jalapenos, seeded, cut in half and sliced crosswise ( I've used a green bell pepper instead and it's still wonderful)
1/4 cup parsley, chopped
1/2 green cabbage, core and outer leaves removed, and very thinly sliced
kosher salt

For the vinaigrette: Combine mustard, vinegar and salt (I used less) in a bowl. Slowly whisk in olive oil until well blended.

For the coleslaw: Macerate onions in the cup of red wine vinegar, and let sit at least 20 minutes. Remove onions and discard vinegar. Toss onions with jalapeno, parsley, cabbage and salt. Toss with vinaigrette until evenly coated.

MM

That coleslaw sounds delicious!

Crystal

I made this for my family and they LOVED it! I am in the process of making it again only this time instead of 2 qts water i used 1 water one apple juice and a slash of Jack Daniels!

Angie

I have a very large pork shoulder butt that I am doing this with and in order to cover the whole roast with the brine in a very large roaster I had to quadruple the brine recipe. Still had even amounts of everything as listed but will it be way too salty – should I have just added more water to cover the pork instead of adding everything until it covered?

Lauren

I am so excited to try this recipe! All the positive comments totally sold it for me :) We have my son's first holy communion on Sunday and was looking for a pulled pork recipe to show off :) My plan is to brine and season as directed(but adding liquid smoke) My husband and I are major grillers, but do not have a smoker, so we always add flavored wood chips to smoke up while grilling. I'm not sure yet if its going in the oven or croc pot. Can't wait to eat it and report back :)

Sara

Amanda,

I'm making this one right now…my house smells AMAZING….i love your recipes! I made your burgers the other night and that were FANTASTIC! Thanks for all these wonderful recipes…keep 'em coming! :D

Patti

Used a 3 1/2 lb pork roast, soaked in brine all night, took it to my daughters where I roasted it for 7 hours and it still wasn't shreddable. Covered with foil, put it in the frig till next day, then roasted it on 300, covered, for 2 more hours. Success! Very tasty and shredded nicely. Of course, (as usual) I didn't have all the spices or the bay leaf, but next time will make sure I do. Great recipe.

Peter

Cooking it on high heat doesn't really work. Part of the issue may well be taking the brined meat out of a 38 f fridge and adding the rub and then starting the roast. A better result may happen by taking the brining bag out earlier and hopefully getting the meat closer to room temperature before starting the roast. It needs to cook for a long time on low heat with the alarm set so the collagen (connective tissue) breaks down. Done that way you'll see the temperature will get up to about 170 f quite soon and will stay there for several hours. When the tissue breaks down will quite quickly rise to the alarm setting.

Tina

I just made this recipe last weekend for my daughter's graduation party. I made 20+ pounds and it was gone by the end of the night. Everyone raved about it and sooooo many people asked me for the recipe. Thank you so much!

Dawn

I have made this twice now and this is by far the best pulled pork I have ever had! Everyone raved about it for Superbowl (I made 15 pounds that time) and last weeked I made it again for my family. I will recommend this recipe to everyone and would not change a thing! I cannot wait to try more recipes from you!!!

jordan

im making the rub right now and its to spicy what should i do

Mike R

Great recipe as is! 4lbs =8 hours ……..skip the crockpot….
Thanks for this
Mike R

grillerwannabe

Awesome teaching site too! So, 2 questions, please. 1 – For 2 people who want just 1 day of leftovers, would you recommend a 2lb boston butt? and 2 – I have both a CharGriller gas and a separate charcoal grill. Both have cast iron grates that I have seasoned. Would you recommend a brass or stainless steel brush?
Thanks!!!

Christina

Well, just to let you know that 3 years later, your recipe is still making a BIG impression! This was the first ever pulled pork recipe i've tried, and the one i keep returning to! :) I have one in the oven right now.

mitch

I've used this recipe to cook pulled pork on my Big Green Egg. It's a family favorite!

Bob Rutter

Great recipe! Thank you.

Brenda

Hi Amanda,

I read through your recipe and have decided to give it a try. My question for you is: I am planning on cooking 40lbs of pork to use for graduation and I'm wondering how long I will need to cook it. I am hoping to use a large electric cooker, if you think that will work ok. Based on the estimated cook time, I figure it would have to cook for 60 hours? Wow, that seems like a forever. Please Help!! I've never cooked this much meat before. Thank you in advance!!

Rebecca

Thanks foe sharing this recipe. I enjoyed it while traveling round the US last year for five weeks. We are cooking ours in the crockpot and using a boneless shoulder as butt is not available down here in oz. I put it in brine over night, and put it on this morning about 9am. Set the timer for 10 hours. Will let you know what it's like. Looking forward to it.

Mary

I made it tonight and it was delicious!!!! Thank you so much for the recipe.

Eerie

Am guessing that you are talking in F rather than C temp wise right?

If so, I will have to convert to make this.

I want to do something extra special for Easter Sunday Lunch/Dinner as we are not buying my boys as many chocolates this year (We still have chocolate left over from last years Easter lol)

So I will be attempting this recipe! I say "attempting" due to the fact that I do not have a temperature gadget like you have.
XD

Ruth

Has anyone ever had luck with using an electric roaster oven to prepare this recipe of pull pork. I want to roast two 7 to 8 lbs. of pork shoulder to shred and serve for an Easter gathering and thought brining them prior to roasting them in the electric 18 qt. roaster might work. Let me kno

Donna

I am not one that cooks very often, but this just sounded too good not to try. I am so glad that I did. I only had one problem. I had a 4 pound butt and it was not nearly enough for leftovers! Everyone that had some, wanted more and more. Will definately be making this again (probably this week!) I usually have to go to a local restaraunt to get a good pulled pork sandwich, but not anymore! Thank you so much for this fabulous recipe.

Leslie

Amanda,

Just used this receipt and it turn out wonderful. I substituted crushed red pepper for the cayenne for a little more kick and mixed the leftover juice with some homemade sweat barbecue sauce and made an unreal dipping sauce.

Thanks, Leslie

Jennifer

can i use a 9 lb 19 ounce pork roast. will it work as well?

kathy

This is got to be the BEST ever. Give it a try.

Christine

I LOVE this recipe, and forwarded it to my mum! I made a few slight tweaks to the rub, but I have made this pulled pork 3 times already and it never lasts! I always mean to have some left over, but there are never leftovers.

Love your website!

Ajay S

An excellent recipe! Simple but fabulous. I've tried all kinds of other tenderizing liquids: cider, vinegar, tequila…but the brine solution works best. And the end result is the excellent taste. Thank you very much for posting this!

Stephanie

I'm making this as I type…..and….I must ask…..am I the only one who finds it wayyyyyyyyyyyyyyyyyyyyyyyy to spicy???? Is there something I can add to make it less hot?

jordan

just cut out some of the cayenne pepper and add some more salt and brown sugar everything be good in the kitchen

Heather

Made this for my son's 4th birthday last year and am making it again for his 5th!! It was a HUGE hit!! We had about 20 people, so I think I made about 12lb's (I wanted leftovers!! I didn't get many because everyone wanted to take some home!!) I have been asked many times for the recipe. It is in the fridge brinning right now. Can't wait till Sunday!!Thanks for your hard work not only in cooking, but in this beautiful website!! God Bless!!!!!!!!

sr gibbs

Love this recipe. Wondering if you have ever tried to make it in a crock pot?

Mark

Hey there,

Cooked this last night/this morning for guests. It was AWESOME!!! Thanks for sharing. We put it with scrambled eggs and salsa in tortillas and had pulled pork & egg breakfast tacos. So good!!!

Thanks!!!

Mark

Wilma Boob

I made this for a potluck at work today and it was a huge success. I used two 5 lb. roasts and followed the recipe except I did rinse off the brine before putting on the rub. Everyone wanted the recipe. It was fun and easy to make. I will certainly make this again.

Robyn Crawford

I recently made the pulled pork and it was absolutely delicious. I'm making it again in two weeks for a party. Curious – – is the sauce you make with sweet pickle juice or dill pickle juice? I would like to try it. Thanks……………..

rick

This is the best pulled pork recipe that I have found to date.!!!!!

kay hintz

2/2011: brined, spice-rubbed, and slow-cooked a pork roast last weekend. Even the gourmet cooks, who prefer their pork smoked, rated it delicious.
thanks!

Ellie Carter

Kevin/Amanda, I have a large family (12 siblings) and I'm always asked to make dishes for LARGE family gathering/events of 80+. Can this recipe be revised for 100+ people? Just checking. I could convert the ingredients, but I was just wondering if you've ever made this for a HUGE crowd.

As a cook, I'm thinking about 30-35 lbs of pork butts should do the trick! :)

Thanks!
Ellie

peggy tirschwell

thank you. worked great. didnt take 13 hours. more like seven, but otherwise performed exactly as you said. exemplary. no need for a barbecue sauce. will serve it,along with red beans and rice, to my knitting group for our annual mardi gras bash.

Jessica

I made this last week and now my hubby is driving me crazy, he wants more.:)) Thanks it was delicious

Pete

I ran across your website when the Food Network would not load on my computer. This was a blessing!!! The pulled pork turned out great, my wife couldn't believe that she didn't need to use BBQ sauce. I am looking forward to making it again.

Jen

Made this for superbowl weekend! The boys couldn't get enough!!! This is a keeper recipe for sure!! So moist!

Marilyn

Hi, good recipe. However, i made it for Super Bowl 45 and bought 2, 4.5 butts and put them in the foil pan together. They took 12 hours to cook! I was assuming it would have been about 6 – 7. I put one in a crockpot to hurry it along, but the one in the oven was better. Served it all with baked beans and coleslaw. Very good.

Sonia

Making this again for super bowl party tomorrow. Go Steelers! Every time I make this I get may compliments. This is by far the best recipe I have stumbled on.

Carol Ann

Amanda,

Thank you for this spectacular website and recipe! I just love your clear directions, suggestions, and pictures! I have my 7+ pound pork loin in the brine at the moment and will put in in the oven this evening to cook overnight. I plan to serve it for Super Bowl tomorrow late afternoon. I will update you on how it turns out, it being a leaner cut than the pork shoulder. You suggestion of the two pound bag to marinate in worked perfectly!

Joan NYC

Making it for the third time right now. Last time it took about 14 hours but was well worth it. The only problem is is that the great smell wakes me up at 4AM…. :) :)

binkigirl

OMG you guys – this pulled pork recipe is PHENOMENAL! I attempted to make pulled pork once years ago, in the slow cooker. It was a dry, dismal mediocre failure compared to this. The combination of the brining to keep the meat moist and the spices used make all the difference. That and baking it in the oven on a slow heat. For one thing, instead of needing tons of BBQ sauce for flavor, it has perfect flavor from the recipe. I can see it now, my husband will be bugging me to make this all the time now. I will eagerly oblige him. I made one tiny adjustment to the recipe, I omitted the cayenne pepper, and added a teeny bit of spicy BBQ rub blend. Other than that I followed the recipe exactly. So glad I did. YUM!

Will Burns

I'm trying this right now except I used Alton Brown's Brine which is molasses and pickling salt, very good.

Patrick

Typed in "best pulled pork recipe" in Google and found your recipe. Turned out great! Thanks from Mechanicsburg, PA.

Susan

I found this receipe by accident…and it was absolutely delicious..thanks for sharing it..the step by step instructions with the pictures were exactly what i was looking for.

Melissa in Maryland

Oooohhhh MY GOODNESS! I have never, ever tasted anything like this! I made this in my 18 qt. Nesco Roaster and just finished pulling it apart for a party this afternoon. I am no longer hungry, as I ate so much while pulling it apart! In a few hours, 20 people are going to be in heaven! I used two 8lb. bone-in butts and after marinating in the brine for 24 hours (overkill, maybe, but didn't hurt it!), put it in the roaster at 9pm last night. It was done at 10am today.
We had a hog roast last year and I can honestly tell you…other than the novelty of THAT…this is better! Next big party I have, I am filling both my ovens and roaster with these! Thank you, Thank you, THANK YOU for sharing.

Barbara

Now all you need is some cole slaw on the sandwich and a glass of sweet tea. OMGoodness, my favorite meal. I'm from Eastern North Carolina and love BBQ.
Boston Butts are the best for pulled pork. I've never brined one, maybe I'll try it next time. Thanks for a great site.

Joan NYC

Made it for second time today. My oven must be "real" slow. 4.5 lbs took 15 hrs! However, I pretty much put it in oven straight from fridge… Last time I left it out for an hour. Better than last time. TIP TO ANYONE WHO WANTS TO MAKE THIS… even if you have your own roasting pan… do not use it. Use the store brought one. It is well worth not having to scrub your pan. I remembered this from last time… So glad I did. All I have to do now is eat!!

Nancy Phillips

Had to try it for New Years Day 2011. Only thing I changed was I brined the meat all night then cooked it all day in crock pot. OMG. Absolutely fantastic. So moist and the flavor just exploded. No sauce needed.

Kathleen

Just wanted to tell you all that this has become a family tradition at our home, it will proudly grace our New Year's table as the main dish to go with our traditional greens and black-eyed peas (good luck charms of the south on New Year's day). I can barely keep my family out of it until dinner tonight!! In the deep south where we live, pulled pork is an institution and your recipe is the best we have ever had – everyone we serve it to just raves! Thanks so much for sharing.

Jeremy and Tawnya

Just wanted to thank you for the recipe. I cooked over 30 pounds and fed a whole crew of people and most of the people said it was by far the best pork they have ever had. We give you an A+. WE'd love to see some more recipes.

Oliver

Wow! I just made this last night and it was amazing. We smoked it in a Weber grill along with a Brisket and this was by far better than the Brisket. Thanks so much for the recipe. I'm going to try it again this week at my apartment and try it in the oven. Can't wait!

Lovin it

Have tried 4 times to make a good pulled pork and have never pulled it off. Just finished shredding it and it was a joy because my previous versions of attempts have been more slicing, dicing and grinding overcooked pork shoulders to pass for pulled pork. This one though, ….My wife is darn near a vegetarian and keeps walking in and sampling and saying "oh my gosh what did you do to that?". Trust me when I say, best recipe to use. I truly believe it's the brining and the very low and slow temp cooking.

I used emerill's essence + brown sugar as a sub for the rub recipe.

Mary McQueary

Christmas is over…Families has returned home safely and I just had to tell you that everyone loved the Pulled Pork and the Baked Beans. I have very little food left and am glad about it. I saw family members eat two sandwiches…..who would normally eat only one sandwich/burger anytime. Thanks again and I pray that you and your whole family are truly blessed in 2011.
Mary

Christopher

I cooked 9 & 10 pounders together in a large large pan. I bumped up the temp to 230 (yea yea I know I wasn't suppose to mess with temp). I cooked for 12-1/2 hours internal temp reached 200 to 210. After pulling I took all the juices skimmed the fat and made gravy with some added water and corn starch. The meat was juicy already but when gravy was added, OHHH it kept it juicy in a crock pot. Thats so I could keep it warm for a period of time. Also the added flavor to the meat was outstanding. Definetly will keep this recipe on hand. Thanks!!

Mary McQueary

I have been looking forward for the last couple of weeks to making this today…Yep, Christmas. I put it on at 4 this am…will be done at 4 this afternoon and we will be eating a 6pm. My husband and I just had to taste it just now. OMG!!!!!!!!!!!!!! It already taste even better than I thought. I am making your baked beans with it with a special cole slaw recipe that I need to send you. It is not your normal coleslaw and will be great with this meal. I always like fixing something different when all the kids(six adults and 4 grandkids) come over so it won't be always the same thing. I like different. Anyway…I can't thank you enough for this recipe and your whole web site. I thank you and hope the best of everything for you and your family.
Sincerely…Mary and Michael

Jan

As I type this, the results of your pulled pork recipe is cooking here in my home. The final outcome will be Christmas dinner for me and my fiance. Yes, I took a big chance trying your suggestion on a holiday but if it does not turn out right, what is the worst that could happen? He may not marry me? ….And since we live together one of us may end up sleeping in a van down by the river. But not to worry, it will not be your fault. :)

Chris

I made this pulled pork recipe @ my annual BBQ in August and everyone agreed this was one of the best pulled porks they have ever had. One extra thing I did was patt the pork w/ dijon mustard after it came out of the brine and was patted dry. It helped all that amazing rub stick to the pork and gave it a delicious flavor as well. Best pulled pork recipe ever!!

Debbie and Mike

I googled pulled pork, and of all the recipes that came up, yours was the one that caught my eye, with the great pictorial guide and easy to follow directions. My husband and I just finished putting it in the oven; he was so excited when he read the recipe that we went out right away and bought all the ingredients. He almost got orgasmic when he was applying the rub! Now I'm going to peruse your site to find a recipe on something to serve with this. Great job!!!

Rita

I have made this 3 times now and it is AWESOME!! My husband took it on a week long mountain biking trip. The other people camping were begging for more the night he was responsible for dinner. He sent me a text that stated "your pulled pork + the desert= bliss" His friends were all asking for the recipe when he returned, and I directed them all to your blog. Thanks for the great recipe!

Jennifer

Can I let the meat sit in the brine for 2 days? If not, what do I do, Started the brine about 5pm last night, forgot to turn on crock pot before I left.

Maureen Graham

Hi,
I am going to try this reciepie for the first time.It sounds wonderful!
I am making it for my 60th bd party and I have a couple of questions, alth I am going to do a trial run..
first question, Do you serve any sauce with this? My next question I have four boston butt roasts to feed 40 people. Is that enough or to much?

Aleese

I got up at 2:30 this morning to start the oven. My husband woke up and couldn't figure out what the smell was in the house. He said it smells like Indian food.
That is your dinner tonight I replied. My house has smelt great all day, company will be here at 6. I am really exited to serve your polled pork!!! Thanks for the great illustrations. It made cooking easier. :)

Howard

Ok the pork is in the oven and should be done about 8 am. The party is at 1. It already smells great. Thanks for the help. I had to improvise a little on the rub. If it is great I will let you know…if not you never heard of me. :)

Greta

I'm having a surprise 40th Tiki Birthday party for my husband in 2 weeks and I will be using your recipe!! We have a pig roast every year; having the 'pig guy' come to our home and cook the pig in our back yard, but now I will be saving money and making it myself!! I can't wait!! Thanks so much for your awesome attention to detail and your pictures! It will definitly make it much easier for me!!:)

Christina

Like others have posted on this site, I stumbled upon this website looking for a pulled-pork recipe. We eat wild meat, so I am trying this with a venison neck roast (no bone). I just put the brine in the fridge and it is 6:30 a.m. I'm thinking my timing is WAY off, but it is a small roast and I think it will be done before we go to bed…I hope.
THANK YOU. I will report back about how this turns out using wild game.

Debra Yingst

Hi Amanda,

I have made this recipe several times and every time I make it someone lets me know that it was fabulous. What an awesome pulled pork!
Never fails to be a hit at get togethers. Thanks so much for a totally
great website.

Deb Yingst

Sonia

I stumbled upon your site and very thankful! I made 4 roasts, each about 7lbs, this past weekend for a dinner for some college students. It was perfect! Not a single bite was leftover. The meat just fell apart and the dry rub recipe was delicious.
Thank you,
Sonia, Melbourne, FL

Kristine

by far, this is the BEST recipe i've ever found online! i love the detailed instructions and pictures and the actual recipe itself is just super duper awesome! my fiance looooooved it and our dog was practically licking the outside door of the oven because it smelled so good. thank you for sharing!!!

david

This is the first time I have made pulled pork. I looked at a dozen recipes and chose this one because the whole process was really spelled out well (thank you). I purchased my shoulders at Costco, they came two in a package and boneless. I made a couple minor adjustments to the process. After the brining (about 12 hours) and patting dry, I cheated a bit and splashed some hickory liquid smoke on the meat, making sure I got it on the inside as well (boneless, makes it easy). I then sprinkled some of the dry rub on the inside before using kitchen string to tie the roasts to keep them as tight as possible. As my oven isn't large enough for two separate pans, I put both roasts side by side in the same pan leaving some space between them. When I put the thermometer in the meat, it read 34 degrees. A couple of the other recipes I read started the oven temp at 400 and upon placing the meat in there, lowering it to 225 which is what I did. After about 12 hours (2 x 7.5 lb roasts) the core temp plateaued at 182 so I raised the oven temp to 250 to finish it off. My roasts plateaued again at 195 (same temp for 40 minutes), so I called it quits and turned the oven off.

Again, I have never made this before and it turned out absolutely incredible. We made deliveries yesterday to friends and family. Every one of them raved about it.

Thanks for such a magnificent recipe and step by step directions with all the pictures.

Kind Regards,

-david (from Cleveland)

Leann

Simply fantastic! First time I tried this for my husband's surprise party (25 pounds of fresh pork butt) and had so many ask for the recipe. I just made a mere 7.5 pounds last night, using the crock pot on low, and it was much juicier (significant broth vs. oven overnight). I drained with a turkey baster, refrigerated and removed the fat, and have it on the side/adding to the pork as broth. Phenomenal recipe!!!

Gwen

Hello Amanda,
Thank you so much for taking the time to share your recipes, step-by-step with the wonderful and helpful photos! Yours in my new favorite website. I'm cooking the pulled pork in the oven right now. I followed the instructions to a T, including brining all day yesterday and putting the shoulder in the oven last night around 11 as I went to bed. This morning at 7:30 the thermometer read 177 degrees so I thought we were in good shape to finish up in a couple hours, but alas, it is now 11:45 and the temp is only at 188. It is still slowly climbing, but should I be concerned that it's been nearly 13 hours (and could be closer to 15 if it keeps climbing this slowly)? My oven is brand new with a built-in probe that I plug directly into the oven and insert into the meat, so I can't imagine it's a problem with the thermometer…any thoughts or am I worrying needlessly? Just don't want to have put forth the effort and end up with overcooked pork. Thanks for any help you can give! Blessings

Lauren

This looks absolutely delicious! I have never made pulled pork sandwiches myself but I think I am definitely going to have to try this one out. Pork Roast Recipes always made me nervous as I am not a very experienced cook but I watched my mom make one a few weeks ago and then cam across this recipe so I think it is time to try one out on my own. I work with Better recipes so I am always reviewing recipes but I don't all that often, however I am determined to change that. I hope my pork comes out as good as your pictures.

Joss

So, after finding this recipe 2 days ago, I brined the pork last night and rubbed it this morning. The rub smells *obscenely* good – I cannot wait to see how this turns out! Thank you for a great blog.

Nina

I found this recipe through Google many moons ago and have bookmarked it until now. I bought a slow cooker just for this reason after reading all the reviews. I LOVEEEEEEE Pulled Pork. I bought a 4 lb shoulder yesterday at Whole Foods and I brined it overnight. I just put it in the crock pot about 45 minutes ago! I am looking forward to eating it!

One question, if I am cooking it in the crock pot, do I need to add liquid? water? or something… I have never really used a crock pot so I don't know the conventions of cooking there.
Also, I am nervous that the low setting seems too low to cook. Maybe I am just impatient. Hope its ready in time for dinner! THANKS!

Joe Ginsberg

I made this for my parents 50th wedding anniversary party and it was a huge hit. Bought a 2 pack at the wholesale club.

The one minor variation I did is this. After removing the pork from the cooking pan, I poured all of the juices into a bowl and set in the refridgerator until it chilled and all of the fat settled on the top.

Then, when the pork had been "pulled", I scrapped off the fat from the bowl, leaving the seasoned juices and then tossed it into the pulled pork and served.

The best pulled pork I ever tasted. Hands down… Thank you for the recipe. So easy.. so good.

DeDe

Amanda, where have you been my whole life?!??!?!?! This recipe is outrageous. If you lived in NJ, I would have come over to your house to give you a hug. WOW. WOW. WOW.
Thank you for the detailed instructions, I probably would have ended up with the wrong cut of meat if you didn't photograph and so kindly highlight all of the details of the meat.
My house smelled phenomenal for 14 hours while this was cooking. My only note to readers is: make sure your oven doesn't have an automatic shut off – my oven apparently shuts off after 12 hours. Thank goodness I noticed after just 10 minutes of it going off!
Outrageous. I can't say enough – my whole family had rave reviews for this!

Donna

I made this and it turned out good, considering!! I should have read all the comments because my oven shut off after 12 hours. I put the roast in at 2:30 yesterday afternoon. I check it about midnight and all was good. Well…. I get up a 5 am to check it and THE OVEN IS OFF!!!!!! But after alot of stressing, I found my book to the oven and it says it shuts off after 12 hours.. I immediatly turn the oven on to 350 and let the roast cook for about an hour. I am sure hopeing no one gets sick. It should be fine. The oven was off for about 2.5 hours. Does any one have any thoughts on this?
Anyways it tastes great. Thanks for the detailed recipe

Kelly

I cannot WAIT to try this.. I'm away this weekend and I SWEAR after reading that I want to cancel.. LOL. I am so going to get all my ingredients this weekend and give it a try next week. I LOVE your picture directions..this will be a bit of work, but with your very very clear directions, a cinch to follow! Thanks for sharing this. And I like your recipe cards!

Steve Hendrix

I been cooking for a very long time. Even competively at a few BBQ competitions but have never been satified with my pulled pork. This method really works. I thought it was outstanding. Took it to a tailgate party party and got rave reviews. Thanks very much for your recipe site.

Dawn

My boyfriend and I made your scrumptious pulled pork recipe for Labor Day this past weekend. We even emailed the recipe to other family members and they made it too! The problem?…We need recipes for the left over pulled pork!!!! It was super YUMMY but I can only take so many pulled pork sammys!

Catherine

This is exactly the thing I am looking for! I can't wait to try this recipe out!

Mary Ellen

I was wondering if you can substitute beef brisket to make pulled beef and how long and at wht temp. you would cook it? Loved the pork!

Maria Trader

I've been coming for scrapping fonts for a while…how did I miss a recipe section?? Thanks, I'll be making this in the crockpot tomorrow!

Chelsi

I have made this for 2 of my childrens birthday parties… and it has been a HIT both times!!! First time, I made it with a pork shoulder, which turned out great. The 2nd, with a pork loin, it was great, but a tad drier, but had more juice (don't get that, but anyways), I just added all the juice to the pulled pork, and it was fine. I would make it again with either!
I am hungry for it again, we don't get enough leftovers when I make it for so many people!!!
Great recipe, thanks for sharing it!!!
:)

Angel

I did do one thing different though. I set the meat on a rack so it would sit in the juices. A glaze of wholesome goodness formed underneath. I used that glaze to roll the already shredded pork in. It gave it more of that incredible taste as well as keeping it moist.

Angel

I'm in the military and one of the things I do for my guys to keep their morale up is cook for them on fridays. Its a great way to end the week by bringing everyone together and just relaxing while enjoying some good food. I fed about 20 guys with this recipe. I doubled it of course. The guys here went crazy over it. I have to say when I finally sat down to eat and took a bit, I was amazed too. Thanks again for sharing. I'm sure this will be something the guys will request over and over.

Neil

I just made 40 lbs of this jerked porkover night and it looks like it turned out great again. I roasted it in my commercial smoker (less the smoke) as it can double as a convection oven. Since it does the convection thing it cooked a little faster. My two questions are… 1- Do you think a person could use boneless pork loin instead of butts? 2-Would it be alright if I placed the meat right on the open racks in my commercial smoker so the meat does not sit in the juices? The smoker is made to be used that way. I am just trying figure out if I can use a leaner piece of meat so there is less waste and reduce the grease in the finished product. thanks

iris

Dear Amanda,

As a Dutch female pilot living in Greece it is hard to make a recipe that is not Greek. Simply because of the fact that they don't have a lot of different ingredients in the supermarket. I can get 40 different types of feta but for a slice of good goatcheese I have to drive 40 minutes. When I googled pulled pork, I almost gave up. But the thought of yet another Greek salad let me to your site. I only had to visit 3 different supermarkets to get the stuff together. Since I am a single 23-year old I didn't make an 8lbs one, but a 3 lbs. yesterdag around noon everything went in the bag, and I put it in the oven from 11 pm untill 9 am this morning. Kept the temp very low. around 70 dergrees celsuis. Took it out of the oven and left it for one hour (couldn't wait any longer) until I started pulling. And…. WOW. just came back from the job. Six flights, 11 hours duty time. Just finished half the shoulder. Thank you so much. You made my day.

Lisa

Ymmmmm, I'm from Texas and have eaten a lot of pulled pork. This recipe is the closest I've come to "real" pulled pork. I cook it in the crockpot for 13 hours and serve it with Ultimate Baked Beans and Potato Casserole. My Boston Terriers, aka, my babies, aka Flo, Tessa, Lacy and Lulu, love it too:) Thanks for the exceptional recipe!!

Ronnie

This was the greatest!! I used this recipe a couple of months ago for a church dinner, cooked it on the charcoal grill all day and made some homemade mustard-based bbq sauce (South Carolina tradition!!) and it was great!! I tried it again in the oven, and it was MUCH easier not having to stoke the fire all day!! Tasted just as good as on the grill!! I will be making this for years!!!

Thanks!!!

Kristie Iverson

Thanks for posting this delicious recipe. I made about 100 lbs of pulled pork for a huge party and it turned out great. I started at the beginning of the week and cooked (2) 13 lb roasts each night until our party on Saturday. We found that it freezes great and tasts amazing! Your instructions were on the nose in terms of amounts of ingrediants.

Michele

In the brine right now. Getting up early to put it in the oven for a late Sunday dinner. Already shared this site/recipe on facebook. Can't wait to see how it turns out.
Rhiannon

How long did it take to cook a 13lb roast? We are looking to cook 2 7lb roasts today and hoping to do them in the same oven.

Chelsi

This is the BEST pork I have EVER had! I made it for my sons 1st birthday party and will be making again for my daughters 5th party! Can't wait!! It does take time to roast, but SOOOO worth it!!! :)

Veronica

I made this yesterday, with just under 4 pounds of pork. I put it in the oven at 9:00 am, and it STILL did not register 200 degrees by 11 pm that night! I left it in overnight at a lower temp, and it was finally done the following morning. Lesson: my 225 degree oven clearly does not hold 225 degrees on regular bake setting. I kept re-heating it with convection to get the temp back up to 225. I finally set it at 250 to try and aim for that 225 temp. I exclusively use the convection setting on my oven, but did not want to with this recipe. Maybe time for a new oven? But the pork did turn out delicious! Thanks for the recipe!

Kristin

I LOVED this recipie!! I tried it for the first time while entertaining friends. I know – not a good idea to try something for the first time while you are entertaining… But! Your directions, pictures and descriptions were so great, I had the confidence to give it a try. I was worried about cooking the meat to 200 degress – but you were right! It was fabulous!! Moist, tender and delicious!! Thanks!!!

Mary V.

I have the pork roast cooking right now. I was so excited to find a pulled pork recipe that DID NOT USE BBQ! I can't wait to get home and have some pulled pork! Thank you so much. I also printed out Becky Higgin's Garlic Chicken Farfalle. The picture looked delicious. Thanks again!

Ryan

This was amazing. I just made it for the first time and it was delicious. The brine helped it so much and the rub was perfect. I made this along with some homemade Kansas City style BBQ sauce and they complemented each other very well. Thanks you for sharing this wonderful recipe.

Allen

Amanda,
I just have to say that I have made this recipe twice and have heard nothing but rave reviews! My kids absolutely love it. Keep up the great work, my wife and I love your website.

Bob

Awesome!!! Everyone that tried it loved it. The one I smoked was on the cooker for almost 9 hours and came out perfectly. Great bark on the outside and a fantastic smoke ring. The flavor was outstanding. Great recipe. Thanks!!!!

Melissa

Hi, Can pulled pork sandwiches be served cold?

Bob

Using your rub on two pork shoulders. One is in a crock pot and the other is slow cooking on my smoker. I will let you know how they turn out. They smell wonderful right now.

Fred

Instructions were great, rub was great, brine was great, pulled pork was fabulous! Can't wait to make it again!

adam santelli

Getting ready to try this recipe – THANKS Kevin And Amanda!!

Kathy

Thank you for the great recipe!! It was a hit at my daughter's graduation party! Made it a few days before, ate most of it (before the party) and had to make more!

patricia lee

Have been using this recipe from another site but am anxious to incorporate your recipe into this method. Thanks for sharing! Love your website and fonts and fun!

BBQ Pork for Sandwiches

Prep Time: 15 Minutes
Cook Time: 4 Hours 30 Minutes
Ready In: 4 Hours 45 Minutes
Servings: 12
"Mouth-watering pork cooked in a slow cooker with beef broth served with barbecue sauce."
INGREDIENTS:
1 (14 ounce) can beef broth
3 pounds boneless pork ribs
1 (18 ounce) bottle barbeque
sauce
DIRECTIONS:
1. Pour can of beef broth into slow cooker, and add boneless pork ribs. Cook on High heat for 4 hours, or until meat shreds easily. Remove meat, and shred with two forks. It will seem that it's not working right away, but it will.
2. Preheat oven to 350 degrees F (175 degrees C). Transfer the shredded pork to a Dutch oven or iron skillet, and stir in barbeque sauce.
3. Bake in the preheated oven for 30 minutes, or until heated through.

Tannis

I am going to try this receipe this weekend and wanted to know how many people a 4-7 lb pork roast feeds.

freezercharlie

same here, i googled pulled pork and this came up, i thought "hey, i have that stuff in my cupboard" (actually didn't have bay leaves) and went to it. i soaked it in the brine overnight, and put it in the oven at 6:am. i wanted to make sure it was going to be good to go by dinner time, so i fell to the urge to up the temp to 250, and badda bing badda boom, my 7 pound shoulder was 200 and falling off the bone at 1pm. so a pound an hour. shredded it at 3, and we were eating. great recipe, i think next time i'm going to cheat by adding a little liquid smoke to the brine.

Randy

Great Looking Recipe. I'm going to try it out this weekend for the 4th of July celebration. I'm going to cook it in a Dutch Oven over coals. Can't wait to taste this for myself!!

LaChina

Wow! I googled a recipe for pork shoulder and found your site. This recipe was amazing, and evn though I somehow missed addingthe dry rub to the brine, it was still good. Thank you for this great recipe!

Kate

Amazing! I didn't purchase a pork butt or shoulder; I had a small tenderloin and used that instead. The tenderloin was dry but I expected that, you really need the fat from those other cuts for a dish like pulled pork. The flavor was fantastic. I had leftover rub and have used it on chicken, fish and beef it's great for everything!

Bob

Hey guys! GREAT recipe. I followed it to the letter, and got tremendous results! I've read that some of your readers wondered about cooking it in a slow cooker. I got outstanding results in my crock-pot when I cooked it for 13 hours on LOW. It was perfect. I hope that helps. Thank you for the recipe.

Andrew

This recipe is great. I cheated and smoked it for about 5 hours using hickory wood. I then put it in the oven until it reached 200. Perfect.

Lily

Thank you so much for the recipe!!! I made it for thanksgiving and it was a big hit. Everyone wanted to take home the leftovers!

sr gibbs

I made this for the first time for a Superbowl party that I actually could not attend. I am still getting compliments today on the pulled pork!! I am making it again tomorrow – will let it cook while I am at work.

Lois Berry

I would like to thank you for this amazing Pulled Pork recipe! I made it yesterday for my daughters graduation party and everyone thought it could be a BBQ contest winner! I have really enjoyed exploring your website . You have wonderful creative ideas and your ability to communicate is exceptional. Thanks to you, I had exceptional food and better pictures after reading up on the basics of my digi SLR!

sylvia

Awesome! Made pulled pork for the first time yesterday; brined for 12 hours and cooked for 9. I was terrified I'd mess it up and end up with dried up pork, but it worked perfectly and looked just like the picture. A bunch of people in my dorm are very happy and full!

Charlie

I really like your web page. Your recipe for Pulled Pork reads Yummy! I'm excited to try this version of pork at our next backyard party. The brine portion makes complete sense, and can only help in the end product. Thank you for such a complete and concise direction for this recipe. I'll be very happy to report the outcome of the days menu review. p.s. I'll be serving your Bean with Bacon Recipe Also….

Kris

My good friend, Vicki, had a few friends over and served this with homemade coleslaw. It was the best pulled pork I've ever had. Great recipe, no kidding.

Holly

This was an absolutely fabulous tasting pork!! I received many compliments! It is definitely something we will make again! We used a 17 plus pound roast, and tripled the rub.

Gary

Found this recipe on Friday, brined my butt (my wife found that funny) on Saturday, and put my butt in the oven at 6:00am Sunday. Went to church and just let it cook. We were eating it about 4:30 yesterday evening. Fabulous. I did add a tbsp of dry mustard to my rub. That was my only change.

Jen

I found this recipe sometime last year. I've been searching my supermarket for the right cut of meat. they only had sliced pork shoudler and it was all fat. :( Frustrated, I decided to try this with chicken in a slow cooker. AMAZING. I even boiled down the extra liquid into a homemade barbeque sauce that is delicious! Finally, while browsing another supermarket, I found a proper cut of meat. I can't wait to make it this weekend! Thank you!

Cecil

Wow this recipe is absolutely amazing, like the last 100+ people have stated lol.

I like to smoke mine for about 4 hours first and then finish in the oven and I use a remote thermometer, also I leave out the red pepper, my kids dont like the extra bite and I think the chili powder is spicy enough for our taste.

Thank you for such a great recipe. :)

Shane

Started this last night at midnight. I used about a 6 lb roast and cooked it for about 12 hours. Turned out perfect. The rub is also great. Thank you.

Richard

I consider myself a good cook and I usually use Foodnetwork for recipes. I googled and got here. This is such a winner I have already called a friend to email to her. I will be visiting this site often. Great complete directions and the best pulled pork I have ever eaten.
Thanks

Anne Potter

This looks phenomenal! Will try as soon as my current company's-coming-chicken-in-crockpot-for-tacos-but-I've-fried-the crockpot-cord crisis is over. Awesome recipe and tutorial, Amanda!

Sarah

I look around for recipes online frequently and usually end up taking steps/ingredients from a couple different ones to cater the dish better to my tastes BUT this recipe is ABSOLUTELY AMAZING exactly the way it is! We made it last night and I was afraid there would be too much… Instead I know next time to get an 8lb roast instead of 4.5 because its all gone!!

Daniel

OMG!! It came out great. Everyone has been raving about it since I made it and begging me to make more. This recipe is greatly appreciated and the easy to follow instructions make it easy to make.

Alica

Has any one try it in a turkey bag before? I don't like the result the crockpot produces. I usually use a turkey bag for my briskets and the meat is so tender and easily pull apart. I think I will try it this weekend.

Daniel

In the process of making this. It's sitting in the brine in my fridge now. Thankfully my oven has a plug in probe that you can set through the stove and after it's reached that temperature it will shut off. But thanks for this recipe. You were right after making that dry mix it smelled superb! I will be sure to leave a comment when I finish. Thanks again.

Marie

Hi, I have a probe in my oven also. Jenn Air, but it does not go over 185 degrees. Does yours? This is my problem! I made this a few months back and it was great, but I cooked it forever because I was guessing at the eternal temperature. Great Recipe!!

Aimee

I'm Australian, and I had never heard of pulled pork until I saw it made on a cooking show, and it looked delicious. I've been looking for a good recipe since then, and this looks fantastic! I can't wait to make it for my husband and friends… I'm going to try it out in my brand new slow cooker!
Love your website!

Bill

Wow, the results are in and this recipe is a winner! This was my first time brining a pork butt. It made a tremendous difference in the quality of the finished product. The rub is awesome and added a wonderful flavor. My coworkers with whom I shared this were amazed, and pronounced it "restaurant quality". I've been asked numerous times when I'll be making another one.

I cooked mine in my smoker, but next time I'm going to do it in the oven to see what difference that makes in the flavor.

Yay to Amanda and Kevin for this amazing recipe!

Lindsey

Thanks so much for posting this recipe! I tried it this past weekend, it turned out amazing! I have never made one of these and wanted a good basic recipe, this one was perfect, the meat was melting away after I broke through the shell the dry rub made :) My husband tried it after we broke it open and was actually speechless. It was awesome!

Bill

I found your site through google. Right now, I've got my pork butt brining in the fridge, and I'm putting it in the smoker first thing in the morning. Here's hoping it turns out good!

Don

What a great step by step guide to making pulled pork. I wish more cooking sites would do this. I got a pork shoulder yesterday and will cook it tomorrow based on your post.

Christina-Nicole

Amanda! Kevin! I love this recipe! I am actually making it the second time tonight (in the brining stages now). According to the recipe I should be enjoying it once again for lunch tomorrow! I CANNOT WAIT! YUMMY! Thanks for the wonderful recipe!

Robin Luna

I make kind of the same thing but in the slow cooker! Cook for about 12-14 hours. Thanks for your seasoning recipe. Sounds better than mine- will try.

Cindy

Made the pulled pork and my even my picky eater teenage boys loved it!! I shared a sample with neighbors and now we're serving it at a dinner party/shower, can't wait. Great job on the directions. I did make one mistake and used all the seasoning in the brine, oh well, I just another half recipe. Thanks Kevin & Amanda.

Rob

SICK!! This is the best pulled pork I've ever had. I made this about 3 weeks ago and I'm roasting another right now! Awesome stuff. Thanks for the great recipe and instructions.

Lori

This is the ABSOLUTE BEST pulled pork recipe EVER! Thanks so much for sharing!!!

Lori

I make something very similar, but with a large beef brisket. I do the same dry rub procedure but not the brine. I buy a bottle of the dark BBQ brisket sauce (It's a very thin, dark liquid with a lot of liquid smoke flavoring) and pour the entire bottle in the pan, throw in some bay leaves, then add enough water to cover the brisket, then place in the oven. I do not marinade, just leave the liquid in for cooking process. I also cook mine overnight in the oven using a large disposable pan. Once it reaches temp, pour off most of the liquid, leaving just a bit to keep meat moist for the day. I thought I was the only one with this procedure!

Kristi Gilleo

Hey Kevin & Amanda,
What a wonderful recipe !!! I had an 8 lb butt just sitting in the freezer and really had no idea as to what to do with it (except the traditional baking). I used your recipe and served wonderful pulled pork for our Superbowl party. It was a complete hit. Thank You !!!
Kristi in TX

Steve

I tried this out for a super bowl party this past weekend and it went over SO WELL! The dry rub was great and the flavor was just awesome. I added chipotle seasoning and smoked paprika instead of regular. I also used bourbon in the brine and found the flavor to be simply great. I even got a compliment for a "true southerner" Thanks guys for a great recipe!

sonia

Was on a pulled pork frenzy, taking to swim meets, team handball tournaments, tailgates and tried half a dozen different recipes. By far the fan favorite .

Stephanie

I cannot wait to try this recipe! My meat-loving family will love this!!! I have a question for you, what sides do you serve with this? Potato chips? Baked potatoes? Thank you for posting these great recipes! Keep up the great work!!!

Connie

Kevin and Amanda,

I made this pulled pork yesterday for our Super Bowl Party and it was the best ever!!! Your instructions with the pictures really helped me. My guests all loved it. I also made a spicy cole slaw for the sandwiches using a basic slaw recipe but adding horseradish and brown creole mustard. Very yummy indeed! Thanks again.

Connie

Sara

Hey Amanda,

I live at 5,000 ft. and I was wondering if you knew whether the altitude would cause it to take longer to cook through. Thanks for recipes!

Ellen

So good, so easy. What else is there? Oh yeah–so affordable! My grocery store sells this cut at 99 cents/pound once in a while. When I see this great deal, I pounce on it. Thanks for the recipe! I shared it with friends, then posted on Facebook.

Charlotte's ...fine art photography

I don't know how I came across your blog, but I am so glad I did. Not only have I learned some ways to pimp my blog, I found this recipe for pulled pork. We usually put a pork shoulder on our traeger grill, but it just never seemed to be easy to pull apart. I tried your way exactly and I was sold. The key definitely was the oven temp to get it pulled apart easily.

Thanks so much for posting this….Charlotte

Andrea Hall

I made the pulled pork today and it was wonderful. The meat was juicy and very flavorful and it is definitely a recipe that I will make again. Thanks a lot.

Rachel Gomez

We too stumbled on this recipe by googling pulled pork. Your recipe is so simple! i love your website and thank you for such a wonderful, simple and delicious recipe. You rock.

Rachel

Pippa

Oh My!!!! I have just made this for the first time, for company. Awesome! And wouldn't you know, our friends have left with the recipe. I had a 3kg (about 7lb) shoulder roast and that fed 4 adults and 5 kids, plus seconds and leftovers!!!! A real crowd pleaser. Thanks for sharing Amanda :)

Rune

Going to attempt your pulled pork for New Year's Dinner! This is my first pulled pork endevour . Crossing my fingers! Will let you know how it turned out!

Leslie

Just wanted to say THANKS so much for this great recipe. I am currently living in Argentina and while they do great beef (called asado) – they are lacking in the area of pork and US style BBQ – I used a unique cut here called bondiola de cerdo – more like a tenderloin, but it worked like a charm and now all my Argentine friends want the recipe. My neighbors came down while it was in the oven to ask what I was cooking!! This recipe followed to the letter will give perfect results.

Leslie Mac

Just a quick update as I am about to make this dish for the umpteenth time – I switched to using my large crock pot for the recipe last year (upon return to the USA). It worked just great, no complaints & no changes. Just cooked on low for the designated time. If you are a little short on time, you can also cook on high for several hours & then turn down to low for the end of the cooking time. Simply use a couple of forks to determine when the pork is done.

Mireya

My family thinks I am a genius thanks to this recipe! This is the BEST pulled pork recipe. My husband asks me to make it everyweekend. Thank you for this delicious pulled pork…..

Sandy

I made a 7lb roast in a crock pot. I cooked it on low for 11 hours and on high 3 hours. It was so tender and good. This is a great recipe. This roast made 20 plump bun servings.

Kim

Hi Amanda! Just browsing and came across this today. I've been looking for a pulled pork recipe, so I'll tag this page and try it the next time pork goes on sale. Thanks for the photo-glorious how-to! – Kim

Sandy

How many servings does and 8 lb. roast make? I want to make this for 70 people, how many lbs. of meat do I need?
Thanks

Amanda Falls

I made this pork last night and it was OUTSTANDING! I'm recommending it to everybody I know. Though next time I think I'll cut the cayenne in half….

Jane Bowling

I was wondering about the 1 tablespoon of Cayenne. Sounds like a lot and was wondering if this is correct. Would very much appreciate others comments in this regard. Thanks!!!

Brian Watson

I brined the meat as suggested which I always do for chicken, pork or turkey. I put a 6 lb butt on the grill and indirect grilled for one hour, then transfered to the oven for 9 hours at 250 degrees. It turned out wonderful. I loved the idea of adding more dry rub at the end. Thanks for the recipe!

Cyd

I'm making this right now for my pork-loving boyfriend's birthday! This recipe made my stress level go down about a bajillion points. Thanks!

Rich Binell

Try real chopped onions and a few cloves of real garlic and chuck them in the brine. Also if you try a smoker with hickory or apple wood smoke for around an hour, you'll go completely crazy. I promise. Great recipe. Thanks. Oh. Stumbled upon you.

Jane Fleming

Kick it up too with cole slaw, sliced pickle and a vinegar base bbq sauce on the sandwich! I'm a Carolina girl and that's the way we do it!

Angela

Hi Jane: I'm a Carolina Girl too! Love Maurices but now that its 5 years from your original post, its hard to find. Well, Maurices sells it but it is so expensive.

I'm getting ready to brine mine and then will put it in the crockpot. Should feed my big eater son for a day or two, It is an 8 lb butt too.

I lived in Aiken County but recently moved to Augusta, GA about a year ago. Still consider Carolina home,however. Take care, Angela

Theresa

Wow! I'm new to this website – this is terrific. I LOVE all the pictures. especially great here is the photo of the meat – I never know what kind to buy for recipes. Now I definitely know! Thank you so much. What a wonderful website!

Cathy

I love the way you describe, exactly, and with pictures, how to do this! I'm the sort of cook who likes to SEE how it is done as well! thank you! I love your blog!!! (ALL of them)
Cathy

Ashlee

I made this pulled pork three times this summer. I made it the first time I cooked for my soon-to-be in-laws. It was such a hit I made it again when my parents visited! Thanks for a great recipe!

Thomas

Made this for a get together I had. I'm not the worlds best cook but it came out amazingly. People raved about it. THANKS!

Marilee Vickers

I made the pulled pork and the ultimate beans this weekend. It was AWESOME! Both recipes were a huge hit for our party and they were so very easy.

Thanks again for your fab recipes!

Marilee

Lesley

I have not tried the recipe yet, but this sounds delicious!! It is the type of recipe I have been looking for!! Thanks!

Laura RPh

I have been on this earth over 50 years and I have to tell you that this is probably the best thing I have ever eaten between 2 slices of bread!!!!!!!!!! I had an 8 lb. pork butt and it took 11 hours in a slow oven, but boy, was this ever worth it!!!! Now, I'm dying to try the other recipes…thank you so much for sharing!

Brandi

Just wanted to let you know that the pressure brining and pressure cooking turned out amazing results in about an hour and half. Not bad for a spur of the moment Sunday night dinner for 10 unexpected guests. The only difference we noticed was that the brown sugar wasn't qutie as prevalent. Next time I will probably brush on a glaze to give it a little more sugary kick (I love that honey glazed taste) while it is cooling off.

snarflemarfle

I've probably commented on this post more than is polite, but I have to say that I've used this seasoning mix on grilled chicken and it turns out fabulously! The sugar chars beautifully and really gives the chicken a great flavor! I'm always looking for different seasonings for chicken and I think I've found my favorite one now.

Jada

I absolutely love your 5.5 x 7.25 recipe pages. I think they are the bomb!!!! You are very talented. I am going to attempt to do the same with family recipes for my grandchildren…..Thanks for the great website. I look forward to more.
Thanks,
Jada

Cassie Hagood

Hi there! I came looking for fonts two days ago and am serving pulled pork sandwiches and ultimate baked beans for dinner tonight. I nibbled on the pork already and WOW… it's fabulous. Your website is fabulous… thanks for the fonts AND teh yummy recipes!

Jenn

This was oh so yummy!!!!!!! I will be adding this to my dinner line up frequently. Thanks for sharing!!!!

PS…I did it in my crockpot. Perfect!!

Grace

That looks absolutely scrumdiddlyumptious.

Janine Nicholson

I tried this recipe for a family gathering on July 4th. It is awesome! The flavor is amazing!! I had to cut it in half in order to cook it because it was so big (lots of people were expected). I wanted to see what worked best for me so half went in my crockpot and the other half went in the oven. The crockpot worked best for me.

Brandi

I too landed here looking for a font, and left after hours of perusing with loads of fonts, and some great recipies, too! Such a great site! Tried this pork over the weekend – OMG I LOVE IT!! Even my picky 16mo old practically vegetarian twins licked their plates clean. I almost cried when I realized that there were no left overs. I will definately have to make it again and soon! Next time I am going to try vaccum brining for an hour and then cooking in the pressure cooker to speed up the cooking, but keep the juicy goodness.

Noela

Amanda, I finally made this today and was blown away by the flavor! We're going to Tahoe with family during the week, so have packed loads of the pulled pork to be able to brag about it!:)

Can't wait to make this again!

Tony W

Several people have mentioned making this recipe in a crock pot. I have made it both in the oven and in a crock pot and thought I would post my results.

First, the oven gives better results. Especially if you have a roasting pan that will keep the pork held above the juices that collect on the bottom. This allows the dry rub to create a better "bark" on the outside and keeps the bottom of the roast from overcooking slightly. Also, assuming you have used an oven thermometer to confirm your oven cooking temperature, the oven allows for a more even and slower cooking process. The key to this recipe is cooking "low and slow" to give the connective tissue in the meat time to break all the way down. This is what gives the tender and moist flavor.

However, the Crockpot does have advantages. It cooks the roast faster and is portable. I use a Hamilton Beach Crockpot with handles than clamp the lid and a rubber gasket between the lid and the Crockpot's sides. It is called a "Stay or Go" Crockpot. While others may work, I think this one is well suited to this recipe because your thermometer's probe wire can go between the lid and side and the gasket keeps the lid sealed tight.

So how do I do it? Exactly as the recipe states to cook it in the oven. Brine the pork in the fridge for 12 to 24 hours. Pat all the way dry. Coat well with the dry rub. Now put the pork in the Crockpot with the fat layer up. Insert the temperature probe. Clamp the lid and turn on LOW. Nothing to add and nothing else to do. Both of the Boston Butt's I have cooked have been in the 7.5 pound range. I don't think I could fit one much bigger in the Crockpot. Each time they were done (reached 200 degrees F internal temperature) between 9 and 10 hours later. That is a cook time of about 1 hour and 15 minutes per pound.

So how is the Crockpot pulled pork? Pretty good. It isn't quite as tender as the oven version. And because the Crockpot fills half up with the pork drippings, the dry rub on the bottom half of the pork gets somewhat washed off. But it allows me to make the pulled pork on a camping weekend when there is no oven available. And the convenience of cooking, cooling and serving the pork all in the Crockpot is nice.
Amanda

Thank you, Tony! I totally agree! :)
Dan

I just made some with a different recipe in a slow cooker, and here's the key: fill up the crock pot with some root beer or Dr. Pepper. Let it cook in that and you don't have to worry about the bottom burning, it keeps it moist, and imparts some great sweet flavor.

Misty

Ohmygosh, do all your recipe cards look that cute? You just motivated me to do the same! I am sick of looking at the mess of recipes I have. What kind of book do you keep them in?

Thank you for sharing this recipe, it looks delicious!! I can't wait to try it.

Noela

Amanda, thanks for the recipe! I've never tried cooking anything that takes longer than 2 hours, but I'm willing to give this one a try especially since I absolutely LOVE pulled pork!:)

BTW the reason you need to pat the pork dry after the brining is so that the dry spice mix will stick better. If the meat is wet, the dry rub will start falling off.

Becky

YUMMMM !!!!! I love pulled pork sandwiches but never tried to make my own. Now I can give it a try. Thanks for sharing, Becky

MICHELLE

I've made this twice now and it is so delicious. Thanks for sharing.

Paul

Wow………..this was totally amazing. Had a gang of friends over in London yesterday, and have never seen them so blown away by a dish. The only shame was the lack of left-overs…….the plate was cleaned!

Thanks again.

Sherry

I made this today and it was a big hit!! The kids couldn't get enough. Thanks for the great recipe.

Darline

I recooked it and it came out GREAT!!!! I put less salt 1/4 cup only and I washed it off after the soak. Worked for me

Elizabeth

THANKS for this tip- the same problem happened to me- i figure it was because i used a 4 lb. cut.
lessening the salt in the brine and rinsing it worked like a charm.

if it is too salty- i added more sugar to my first (too salty) roast and it turned it to a sweet taste, which was a hit with my family.

I've been searching the web for a pulled pork recipe and this one looks the best by far. I can not wait totry it out.

Darline

I made this and was sad becaues it was to saltey, what did I do wrong?? I ready to make it aging, can you help me
Darline

Lorie

Some of hormel is already packed with salt ingredients. This could be why.
Tricia

Has anyone tried this recipe/cooking time w/the 15+ lb pork butts from Costco? Wondering if it will take 24 hrs to cook??

kesha

Thankyou! Thankyou! Thankyou! I am very shy about cooking for other people. I just tried this recipe and everyone loved it. There was barely any left for me!

Katie

Wow! This was phenomenal! Our family and friends RAVED about it! Thank you so much! I'll definitely be trying more of your recipes!

Laura

I made this pulled pork for my son's 1st birthday party, and it was a huge hit! Not only was the pulled pork absolutely delicious, but it was also fun to make and pretty 'fool-proof'. I'll definitely be using this recipe again. The meat with the seasoning is so good that you won't even need barbecue sauce!

Paula Titel

Hi, I wanted to also make this for my daughter's 1st birthday! If the roast is between 4-7 lbs, how many people do you think this will feed? I'm going to have small rolls that my guests can fill themselves (among a lot of other foods). Should I make two roasts?

Troy P

This sounds great! I've been smoking butts for a few years but I've never used a brine. I will definitely try this weekend.I use applewood in my smoker….I highly recommend it :)

DawnLee

I made this yesterday in a Crockpot and it was FANTASTIC! I cooked it for over 12 hours (on low) but, couldn't get the meat theometer to read 200 degrees. However, the meat fell off the bone and shredded perfectly. I would recommend you allow for plenty of time to make this. I started cooking at 8 am. It was after 10 pm when it was ready to shred.

Brian

when cooking in a crock pot are you putting fat side down or meat side down?

Scot

You forgot one of the best parts. That 'crusted fat' is pork skin. Make your own pork rinds after removing it from the cooked pork place it in a separate pan and roast or broil all the fat off and you have your pork rinds….. good to break apart and put on your pulled pork or as snack all by themselves. All protein…no fat!!

Mark Sandford

Wow, just tried this, and it was great. Now I'm going to have to spend the rest of the night ignoring it as it calls my name from the fridge.

Eric Hoffman

Looks great. Just the way I do it, except I use my smoker. Nice work.

Meredith

Fab Fab Fab recipe! Cooked it from 10pm to about noon today then just turned off the oven and left it for three or four hours and it was perfect! The local store has more meat on sale for $1/lb so I think I'll throw a few in the freezer! Thanks for a great recipe and an adorable website!

Michelle

It turned out perfectly. My friends and family loved it and I will use this method forevermore. Thank you.

Kathleen

I tried to cook this today. Only had a 4 1/2 pound roast and it has cooked for 9 hours and the temp is at 177° so I am giving up for tonight. Tomorrow I will throw it in the crock pot and see if I can finish it off. I'll let you know how it turns out.

Jay - feedmedelicious.com

This looks sooooo good, I'm dying to try it. Maybe this weekend or next. I wonder what one is the better of the two, in the oven or the crock pot. I love anything cooked in a crockpot. I'll probably try the oven first.

Thank you so much for sharing this recipe!

Kristin

When I saw my grocery ad's this morning and that they had an awesome sale on Boston Butt's I immediate printed this recipe. This is on my meal plan for next week and I CANNOT WAIT!

Jennifer

My friends are raving about the pork. Thanks again!

Jennifer

I made your pulled pork a few weeks ago, but I was a little short on time so I had to rush it a bit, but it was still quite good. I am brining one as we speak and I can't wait to cook it properly and eat it tomorrow! I'm hoping to get some friends over to share this awesome pork!

Woodstock

Amanda, wow! The only problem I had was that I live alone, so 8lbs was a bit much. Had to call an entire crew over to even attemt to finish this meal. I made a burben and maple bbq sauce that I used to toss the pulled pork with. Everyone was amazed. You have a great website, very user friendly.

Darren

Crawled out of bed at 6 this morning to get this all rubbed up and into the oven. I'm cooking it in a gas oven, supposed to be a moister heat than electric, so I anticipate a most marvelous moist meal tonite! Maybe my 12 year old will even eat if! Better not tell him it's pork butt though!

Kevin

Cooked this for the Super Bowl and was a hit with everyone. I barely touched the meat with a fork and it fell apart…ohhh sooo good. Brining is definitely the ticket. You have a great collection of recipes….Thanks for Sharing!!!!

Mark B.

One word – Fantastic…. Just pulled it apart (it fell apart). 7lb Boston Butt took 11 hrs. It looks and tastes perfect. Good recipe.

chris

Now I know why they call it "pulled" pork! Hey, I can't be blamed, I'm from England!
It looks so good!
I Love all your recipe cards.

Heather S

Cooked the pulled pork this weekend and it was SO YUMMY! I loved it! Will for sure be making this again soon!!!

disneypal

This looks wonderful. I've been trying to find a good pulled pork recipe – I knew nothing about the best cut of meat to use, spices, etc. Your recipe and tutorial is PERFECT. I'll be going to my local Kroger this weekend to get the stuff to make this.

Coronae

and I though the chocolate cake was the only thing on tap for tomorrow.

Heather S

If you really want to get a house warming present for us, make this one night and bring it over. *wink* *wink* LOL! Just kidding. I can't wait to use the thermometer probe in my new oven to try this out!

Ken

I have been smoking pork for years and have never tried brining…I am going to try this complete next time i do a pork shoulder in my smoker…We have an old farm with shag bark hickory trees that are perfect for smoking….we just us the limbs that fall and the nuts…

David

Hey there! Just wanted to let you know that we found this recipie through stumbleupon and tried this recipie tonight! It was AWESOME! Thanks!

Tassos

I want to surprise my parents with this, but I am a bit confused with the temperature. Is it Celsius or Fahrenheit?

Beth

I am a lil confused on the temp too, because I've only had my roast in the oven on 225 for about 4hrs and the thermometer is already reading 141 degrees farenheit. So I'm wondering if I should be cooking this to 200 celsius. It is a little over 11 lbs, so I know it is no where near that close to done.
Peter

It's farenheit. You'll find it will cook closer to what she says if you take the brining bag out of the fridge towards the end of the brining period and then hopefully get the meat closer to room temperature before starting to roast it. Roasting it at 225 f starting from 38 f will add several hours to a 9 lb roast.

Thos Weatherby

To the brine I added 1/2 cup apple vinegar, 1/2 bourbon and used sea salt. Also to the rub I used smoked paprika. I also coated the pork with a spicy brown mustard. What's nice about this dish are the variations on the theme. Great dish either way, Thanks!!!

Crystal

Hi Amanda! I love your website. I am making a recipe book (scrapbook style) for me and my little boy. I came to this website for the scrapbook ideas and the fonts. I love your recipes though! Will definitely try this! Hopefully for New Year's! I love how you go thru every step when making the recipe! Thanks!!!

Amanda

Hey Berryville Virginia Girls,

I'm sure you could… It is a pork shoulder roast? That would definitely work. This brine, the seasonings & method of cooking are very versatile! :)

Brian

Trying the recipe for the first time. I usually put some beer, onions and garlic in with the shoulder and cover it. I have also browned before putting it in the oven. It has turned out great, but have not brined.

Do you think it will be fine if I brine, dry rub, but throw a beer/onions and garlic in with it (I put something on the bottom of the pan so the shoulder is not sitting in the liquid), but not cover or brown it?
Heather

I just put this in the oven and mine is a sirloin roast I do believe :(

Sally

Amanda…. We (the girls in my office) have thoroughly enjoyed your web site… we have tried several recipes already.. Do you know if I can use a boneless pork roast instead of the boston butt for the shredded pork recipe? Oh and my the way, Happy Birthday! The girls from Berryville Virginia

lisa

Depends on what you mean by "pork roast." Is it a boneless boston butt? Or a boneless sirloin roast? Can't use the latter, for sure. The former will be OK, but not as flavorful without the bone.

rachel in Cali.

OMG!! My mouth is totally watering! I guess I'll be headed to the store in the morning! :0)

DrZibbs

I just put mine in the fridge to brine. Thanks!

Lacey

I made this in the crockpot a few weeks ago and it turned out awesome! I let it cook around 9 hours and it was perfect! Thanks for the yummy recipes!

Jacqui

mmmm that looks really yummy!! i'll definately be trying this one out. thanks for the great recipe:)

Melissa

Hi Amanda – I came for the fonts and left with this recipe! Cant wait to try it! Thanks so much what a beautiful site you have!

Krissy

I made this too on Saturday night. It turned out pretty good…Took Forever! I knew you said around 13 hours, but I now know that I need to get it in the oven a lot earlier the night before because it still wasn't done at 1 PM the next day! (put it in at 11:30 PM on Sat) Anyway, I passed the recipe along to a co-worker on Friday and she too made it this weekend. We both will totally make it again. My Hubby and my Dad loved it! Thanks for such great recipes!

Amanda

Cindy.. Please try it and report back!!! :D I'd love to know the answer to this! When I first had this at my friend's house, I asked my host the very same question.. Back then I actually had a working crockpot. :p He was afraid it'd turn out too dry in the crockpot, so I never tried it that way. Since then, my crockpot has died and I never replaced it, so I just keep on making it in the oven. But I'd love to know!! :)

P.S. So glad you liked it!! :D

Jennifer

Hi Amanda,
Love this site, just found you and already have lots of inspiration :) Thank you!
I was just wondering on the crockpot, do you add any liquid to the crockpot when you cook the pork?
Thanks!
Jenn

Amanda,

I have made it in the crockpot. It turned out fantastic. Thank you for sharing!
lizalu

Hi, this recipe came out great! I did everything you said to do. The only thing I did differently was that I cooked it in the the crock pot instead of the oven. I sliced 2 onions and put a little bit of water and cooked in on low for about 7 hours. It was so juicy and tender and delicious! It didn't dry out at all. Great recipe! Thanks!!
Brian

Amanda,
I have tried to make this pulled pork recipe twice now and both times I have had much longer cooking times than you guys say are necessary. Both times I have used only a 4 pound roast because that is the largest size my local Vons sells and each time I have used a digital thermometer as well as an oven thermometer to make sure my oven is working correctly so I know I am at 225 in the oven. Currently the roast has been in for 7 hours and is only reading 152 degrees. In fact, for the last 90 minutes, it has only gone up 4 degrees. This is going to take more like 10 hours plus the sitting time will be 12 hours. The recipe said it should only take 1.5 – 2 hours per pound. Clearly it is taking much longer than that for me. I waited until the roast was room temperature before putting it in the oven. Do you have any idea why this might be happening?
Just wondering,
Brian Wittle
Eric

When my smoker died, the crock pot was the next best option. I've made many a pork butt in the crock-pot with different types of basting juices, even root beer. It wasn't bad but too sweet for my taste. It's ALWAYS juicy and flavorful and as another reader stated, the only thing missing was the genuine smoke flavor. Liquid Smoke is a fine substitute, but I'm kind of a purist when it comes to that. Bottom line to anyone who is apprehensive about making pulled pork from a crock pot. DON'T BE.

Great site. Great recipes & tips!
John G

I tried this 2 weeks ago in the crockpot and used McCormicks Cowboy Rub as opposed to my own. It was the absolute best Pulled Pork I ever had. Brining keeps it juicy but not greasy and I cooked it on low for about 9 hours. For the sauce I used Wegmans Kansas City style which was great but will probably make my own for next time. Amoroso rolls and provolone cheese rounded out the amazing sammich that ensued. The leftovers were just as good as it was hot from the pot and it didn't last more than a few days. Will be trying your no machine required ice cream tomorrow!
scott

Amanda
I have to agree with Brian the temp. cant be right have a four lb. pork and took 7 hours I will try this reciepe again but think I will bump the temp up to 250-275 , add a little something for more juice.
Debbie seumour

Hi
I'm going to try and make his for my daughters grad party… Can I make it the day before and reheat in a nesco so it's easier for me on day of party with less mess? I just don't want it to dry out… Thx for any help! Plus I'm looking to serve a lot of people so I don't know if my oven can cook all these at the same time!!! :) debbie
Anne

Hi
How do you suggest reheating the leftover pulled pork?
Jamie

Amanda,
I am going to make your pork recipe this weekend for a party if 25 plus people. I think I should double it! Any advicee on doubling this?

Thanks so much!!
Joanna

I used crock pot and it was great added a little liquid smoke and then some K.C. Masterpiece bbq sauce and simmered it. It was good but better in the oven. Just put mine in oven so I can pull it tomorrow. Christmas day I will put it in my crock pot on low with a little sauce, dry rub and small amount of water while we are at my Mom's for Christmas then my kids and grandchildren will be here Christmas night. Serving it with King's Hawaiian rolls.
Ceci Bentler

I did two 7 Pound shoulders in two crock pots overnight and until 2 pm the following day on medium heat. I followed Janice's crock pot suggestions above and it was PERFECT! Will feed our whole ski team tonight! I have some left over liquid from both pots. We aren't eating for another 3 hours. Do you suggest I pour some liquid back in the crock pot (the meat is now shredded and consolidated into one pot)?
Chris

Someone asked about reheating… You don't want to do anything that will take moisture out of the meat. Put it in freezer bags, and boil it. That way you aren't adding or taking away from the meat.

cindy

Amanda, I made this, this wkend…and it was GREAT!!!!!! I am wondering though, if you have tried it in a crockpot? It would be a great thing to brine overnight, rub it in the AM, and throw in crockpot. I wouldn't dare leave my oven on all day, but would my crockpot. What do you think?
thanks!! cindy

janice belcher

I tried it in the crockpot and it is fantastic. Only thing, you don't get the crust, because all the fat melts, but still really delish. I put it on high for 7 hours, put a layer of onions cut in half on the bottom first, then the rubbed shoulder. No additional liquid required. Mine was about 4.5 pounds of meat. I wish I could have fit a bigger piece. This will be gone in no time. I think for a larger group of people you would want to get a gynormous hunk of meat and do it in the oven:)

Thank you Amanda for a great site!!!
Tammie

I made this in the crockpot according to Janice's directions. I was a little nervous about making pulled pork (especially in a crockpot) for my boyfriend, who is a barbecue/grill/smoker expert! But he just raved about it… He said he could set up a stand on the corner and sell it, then he also said he could eat a whole bowl of the stuff by itself! Lol. We served it on Kings Hawaiian rolls with a little bit of store bought barbecue sauce. When my boyfriend went back for seconds, he said he added a little butter to the roll as well, and it was heavenly! The only recommendation that he had was to add a little Liquid Smoke to it next time to help give it the smokier flavor it was missing from being made in a crockpot instead of a smoker.

Anyway, this recipe is definitely a keeper! Thanks for posting it! And thanks, Janice, for the crockpot directions! :)
Ani

I have actually been using this recipe for awhile now and have tried it in a crockpot and it has been very successful
Ronda

I need enough for 20 people. How many pounds of meat do I need?
Alisha

We made this this weekend and it was a hit. We used the crockpot and was able to cook nearly 8 pounds of meat. We set the crockpot on high for 10 hours. It was spicy and sooo good. When we have more time, I'd like to try the oven method. Thanks for the recipe!

rich

can't waite to try it. i smoke pork butts (tough to keep em lit) and they come out great, but I've never tried the brine idea on it. I will brine turkeys so it makes sense to try it with this too. thanks for the tip. Nice web site!!!!

Donna

@ Rich – LOL!! Hardy har har!!!
k B

I am a tried and true pork butt "smoker", and while nothing gives a pork butt that amazing smokey flavor like a smoker does, this was easily the best pulled pork (outside of the smoker) I've ever had!!
Tess

Excellent recipe! A staple for our Christmas Eve feast with family, a real crowd pleaser! I am making this again tonight. Leftovers I make into pulled pork empanadas with safrito sauce.