Oven Cooked Pulled Pork Recipe- Slow Cooked Pork in the Oven (2024)

FAQs

What is the best oven temperature for pulled pork? ›

Preheat the oven to 300 degrees F. Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.

Do I have to use a pot with a lid to roast the pork butt? No, you don't. You can cover the pot with aluminum foil, or place a half sheet pan over the top of the pot when you make this recipe. You can also place it in a baking dish that is big enough to hold the pork, onions and beer and cover it with foil.

Pre-heat oven to 325F (165C). Bake pork chops in the oven for approximately 30 MINUTES, flipping at the 15-minute mark. Or until internal temperature reaches 155F (68C), rested to a final 160F (71C).

As a general guideline, a 2-3 pound pork shoulder typically takes around 6-7 hours to cook in oven at 250 degrees Fahrenheit. The rule of thumb is to allocate approximately 1 hour per pound of meat, but the exact cooking time may vary depending on the size of the pork shoulder.

Transfer everything to a large slow cooker and add a splash of liquid — water is great, but so is broth, apple juice, or beer if you have them handy. Cover and cook on low until the meat is tender and pulls apart easily.

Preheat the oven to 200 to 250 degrees F. Place the pork shoulder on a sheet pan fitted with a rack. Roast the pork until the internal temperature of the roast registers 200 degrees F, 8 to 9 hours, or overnight.

Cook the pork shoulder in a 275° F oven, or on the grill over indirect heat, until the internal temperature reaches 180° F to 190° F—about 6 hours. The meat should be very tender and easily pull away from the bone.

By the way, just as it's possible to overcook beef in a beef stew, it's quite possible to overcook pulled pork. You want your pork to be pull-apart tender—an indication that the connective tissue has broken down—but not so cooked that the muscle fibers themselves start to lose structure and turn to mush.

Pulled pork recipes recommend a cook time of an hour and a half to two hours per pound of meat (via HuffPost). But even though pork shoulder and butt require a low, slow cooking time to turn into tender, glorious meat, they can definitely be overcooked, which will result in dry pulled pork.

Heat your oven to 250 degrees. Season the pork liberally with salt and pepper and set it fat side up on the rack in the roasting pan. Roast pork butt about 40 minutes per pound, or until the internal temperature reads 180 degrees.

How long to cook pork at 225 degrees? ›

With your smoker running steady at 225 degrees F, you can typically plan about 2 hours of cook time per pound of pork. For example, an 8-pound pork shoulder will take about 16 hours from start to finish.

Cook pork, roasts, and chops to 145 ºF as measured with a food thermometer before removing meat from the heat source, with a three-minute rest time before carving or consuming. This will result in a product that is both safe and at its best quality—juicy and tender.

Temperature has other effects too, namely, drying meat out. I roasted two identical pork shoulders until they were both equally tender. One at 375°F (which took about 3 hours), and second at 250°F (which took about 8 hours).

A basic rule of thumb, but in no way is it an exact guide, is 90 minutes of smoking time per pound at 225° to 250°. Another way is to use a thermometer the entire time for indications of when your pork may be done. Remove it from the smoker once it reaches an internal temperature of 165°.

You can cook pork shoulder meat in a regular oven. Set the temperature from about 225 ° F to 250 ° F and bake the pork until the internal temperature reaches 195 ° F to 205 ° F. Plan to cook for at least 16 hours.

If you have the time, 225°F is an excellent sweet spot for low-and-slow cooked pork butt.

Once the pork reaches an internal temperature of 200 degrees, you want to wrap it in foil — you want it to continue to roast, not steam — then let it rest in a cooler to retain heat for a minimum of two hours. You won't get a smoky flavor but will get a really well-cooked piece of meat.”

Cook no higher than 325*F. For best texture you want to cook pork low and slow to break down the collagen and fat. Good rule of thumb is cook 1 hour per pound of pork. In this case I have a three pound pork shoulder, so I cooked it for 3 hours.