Pulled Pork
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Learn to make pit-worthy pulled pork without a smoker—this easy recipe guides you to succulent, slow-roasted pork with a flavorful bark and tangy-sweet sauce that rivals your favorite barbecue spot.
Rubbed with barbecue spices and slow-roasted until the meat is fork-tender with a crusty bark, this pulled pork is a huge crowd-pleaser and great for feeding a big group. It’s simple to prepare and takes just minutes to get in the oven, although you’ll need to allow about 6 hours for it to cook.
As the delicious BBQ scent fills your kitchen, the hardest part of the recipe becomes waiting—and then of course trying not to eat all of the succulent pork as you’re pulling it apart! The sauce is a hybrid of a sweet BBQ sauce and Carolina-style vinegar-based sauce, mixed with the rich pan juices for added depth of flavor and smokiness. This is a feast!
Table of Contents
“Followed the recipe exactly and it turned out perfectly. Great flavor, beautiful bark, delicious sauce. The whole family enjoyed it!”
What You’ll Need To Make Pulled Pork
- Bone-in Pork Butt (Boston Butt): This is the meat used for pulled pork. Misleadingly named, it comes from the upper shoulder of the pig, known for its fat marbling, which contributes to the flavor and tenderness of the meat during the slow cooking process. The bone in it helps to add flavor and moisture. (This cut is not to be confused with a picnic roast, which is leaner.)
- Spice Rub: This blend of seasoning and spices, including salt, paprika, cumin, garlic powder, dry mustard, dark brown sugar, and black pepper, create a balanced and flavorful BBQ crust on the pork during cooking.
- Jump to the printable recipe for precise measurements
What You’ll Need To Make Barbecue Sauce
- Ketchup: Serves as the base of the sauce, providing a rich tomato flavor and a smooth texture.
- Cider Vinegar: Adds a tangy, fruity acidity that balances the sweetness of the sauce.
- Dark Brown Sugar: Contributes a deep, molasses-like sweetness and helps create a thick, sticky consistency.
- Spicy Brown Mustard: Adds a tangy, spicy element that complements the sweetness.
- Garlic: Provides a savory, aromatic flavor.
- Cayenne Pepper: Offers a spicy kick that complements the sweetness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, preheat the oven to 300°F and set an oven rack in the lower-middle position.
Pat the pork dry with paper towels.
In a small bowl, combine the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl.
Mix until evenly combined.
Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don’t leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres). Roast for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat.
Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
Pour off and discard the fat from the roasting pan (remember the handles are hot). Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that’s okay.)
Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew.
Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.
My starting point for this recipe was Tyler Florence’s Pulled Pork Barbecue recipe on Food Network. I used my own spice rub and barbecue sauce, but the cooking method is identical to the original recipe.
Frequently Asked Questions
I would guesstimate a little over an hour per pound, but remember, this is just an estimate! The real key to perfect pulled pork isn’t the clock but rather the internal temperature. Use a meat thermometer with a remote probe and cook until the internal temperature reaches 195°F.
If you can only find boneless pork butt, you can still make delicious pulled pork. You’ll need a 4 to 5 pound boneless roast.
Yes, pulled pork can be made up to 4 days ahead of time. It actually tastes better the next day as the flavors have more time to meld. When ready to serve, if you’re reheating just a few servings, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for one to two minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in a 250°F-oven for about 30 minutes, or until hot.
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Pulled Pork with Tangy Barbecue Sauce
Learn to make pit-worthy pulled pork without a smoker—this easy recipe guides you to succulent, slow-roasted pork with a flavorful bark and tangy-sweet sauce that rivals your favorite barbecue spot.
Ingredients
For the Pork
- One 5- to 6-pound bone-in pork butt (sometimes called Boston butt; see note)
- 4 teaspoons salt
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon dark brown sugar, packed
- 1 teaspoon freshly ground black pepper
For the Tangy Barbecue Sauce
- 1 cup plus 2 tablespoons ketchup
- ¾ cup cider vinegar
- ¾ cup dark brown sugar, packed
- ¼ cup plus 2 tablespoons spicy brown mustard
- 2 garlic cloves, minced
- ½ teaspoon cayenne pepper
- ¾ cup water, for deglazing the roasting pan
For Serving
- 12 hamburger buns (lightly toasted and buttered, if desired)
Instructions
- Preheat the oven to 300°F and set an oven rack in the lower-middle position.
- Pat the pork dry with paper towels.
- Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don't leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).
- Roast, uncovered, for 6 to 6½ hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
- While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
- When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
- Pour off and discard the fat from the roasting pan (remember the handles are hot). Add ¾ cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that's okay.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
- While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
- To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.
- Note: Pork butt (which is also sometimes called Boston butt) is misleadingly named; it does not come from the rear end of the pig. Rather, it comes from the thicker, well-marbled upper shoulder. It is not to be confused with a picnic roast, which comes from the lower end of the shoulder and is a bit leaner. If you can only find a boneless butt, that's okay.
- Make-Ahead Instructions: The pork can be made entirely ahead of time and stored in a covered container in the refrigerator for up to 4 days. To reheat just a few servings of pulled pork, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for one to two minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in a 250°F-oven for about 30 minutes, or until hot.
- Freezer-Friendly Instructions: Place the pulled pork in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Pair with
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 sandwich
- Calories: 485
- Fat: 20 g
- Saturated fat: 7 g
- Carbohydrates: 45 g
- Sugar: 23 g
- Fiber: 2 g
- Protein: 30 g
- Sodium: 691 mg
- Cholesterol: 89 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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Hi! Can’t wait to try this. How much time do you think it would take to roast an 8lb bone-in pork butt? 8 hours?
Hi Meaghan, I’d estimate you’ll need to cook it for 7 to 7.5 hours, but to be certain, I’d use a thermometer and insert it into the thickest part of the pork. When it registers 195°F, it’s done. And if you find that it’s getting too brown during that extra time in the oven, feel free to cover it loosely with foil. Hope you enjoy!
Hello Jenn.. I’ve tried several of your recipes and every one has been a hit! Thank you so much for sharing. I have a 16 lb boneless pork shoulder to cook and was curious to try this recipe for it. Any adjustments in cooking I should make?
Hi Nichole, for a cut that big, the timing would be so different that I’d suggest looking for a recipe that’s intended for something that size. I think you’ll have more success that way!
HI Jenn
can you substitute chicken thighs for pork, I’m allergic to pork. thank you
Unfortunately, chicken won’t work here – sorry!
Hi Jenn, my family loves your recipes! Is it possible to substitute chicken for the pork in this recipe and if so, how would you suggest I prepare? Thanks!
Hi Paula, I don’t think chicken would work here. If you want a pulled chicken recipe, I’d suggest using a recipe specifically for that. Sorry!
I made this today and it was really dry and tough. I carefully monitored the time and temp and took it out right at 195. That seems awfully high. Is that right?
The BBQ sauce was excellent though!
Sorry you found this to be tough! Yes, 195°F is the temp that you’re looking for. Did you make any adjustments to the recipe? You used a bone-in pork butt/Boston Butt?
Hi Jen –
I don’t have a roasting pan. Could i use a dutch oven or metal backing dish?
Sure, Vanisha – I’d go with the Dutch oven. Hope you enjoy it! 🙂
I have a 3.5 pork butt how long do you think I should cook it for?
Hi Vanisha, I’d guesstimate it would take about 5 hours, but make sure to use a thermometer to take out any guesswork. Enjoy!
Hi Jenn! I made this a few weeks ago, but modified this recipe to suit our own tastes. I’m not even sure what cut my pork roast was, but it was nicely marbled. I used the rub, delish BTW, and roasted pork per your recipe. I used the drippings to make gravy, and it was brown and very, very tasty with the accumulation of the spice rub. We sliced our pork instead of shredding, and it was so moist and tender. This is a five star recipe for us Jen as we’re not big fans of pulled pork, and it made a delicious dinner for us. Thanks so much!!
Another amazing recipe Jenn! Made this yesterday and my house smelled so good all day. My husband made biscuits and I made a yummy cabbage and kale slaw to go with it. Our kids went crazy for this and are already asking when I can make it again. Thank you as always, for providing such simple and delicious solutions to so many meals! Hope you and your family are well. 🙂
I can only find a 7lb pork butt. How should I adjust the seasonings?
Hi Renee, I’d probably multiply everything by 1.25. Hope you enjoy!
It turned out great. Forgot to ask how long to adjust the baking time. I went with 6hr 45min. It was moist and delicious. I can taste the vinegar in the sauce but once it’s combined with the pork, they compliment each other. My family loved it. Thanks for another great recipe!
I’ve been at home with my boyfriend in Colorado, and I’m convinced Jen’s recipes have been the key to our sustained good moods!
I was able to get a 2.5lb porkbutt through amazon fresh (which was a miracle in itself), adjusted the recipe accordingly for the smaller size, and it was a thing of beauty coming out of the oven. I could have licked the pan as the brown bits were these salty, umami, savory bits of heaven, and adding them into the BBQ sauce was brilliant.
I served the pork on buns, added Jen’s cilantro lime sweet corn (also killer) to the plate, and we just found ourselves in pulled pork bliss the rest of the evening.
Two questions, please. Do you roast Boston Butt with fat cap on top or do you roast it with fat cap on bottom. Do you turn the meat over after a period of cooking time? Thank you! I look forward to trying another of your fabulous recipes.
Hi Jennie, It doesn’t make much difference — I usually roast it with the fat cap on the side, as it sits nicely in the pan that way. There is no need to turn it. Hope you enjoy it! 🙂
I am looking forward to using this recipe to make pulled pork for the first time. Do you think it would be okay to brine the pork butt and then proceed with your recipe? I have found that brining pork chops yields a superior result, but I don’t know if it would be a good idea to brine as a first step for this pulled pork. I apologize if my question is a duplicate. I thought I submitted it a few days ago, but now I can’t find it in the list on your site.
Hi Marna, I don’t think a brine is necessary and I’m concerned that if you use one, you’d need to tweak both the sugar and salt in the recipe. (The meat is very flavorful and tender as is, so I don’t think you’ll miss not using a brine.) Hope you enjoy!
I followed your recipe without any brining, just as you recommended, Jen, and it was delicious – moist, tender and packed with flavor. The BBQ sauce is fantastic, too. It immediately became a family favorite. Everyone is looking forward to me making it again this weekend.
making this now. better to use country style course grained mustard or dijon mustard?
You really could go either way here – both will be great. Hope you enjoy!
I rubbed all the spices into the pork and then put it in a freezer bag in the fridge overnight. Put it in the oven next morning and it came out exactly as you described Jenn. Eating the crispy bits off the side was a treat on its own. I found the sauce a bit too vinegary so I had to add some more sugar to counteract. When I make it again I will cut back on the vinegar to a half cup.
As luck would have it, Costco had a two-pack of pork shoulders at a great price. I cooked one and put the other in the freezer for the not-too-distant future.
Oh my goodness this was so delicious! The pork was meltingly tender and the sauce was tangy and with just the right amount of kick. The house smelled delicious and it made a generous amount which will feed my husband and I for several delicious meals to come! I look forward to better times when I can serve this to our family and friends. Thanks Jen!
Hello, I was hoping to make this recipe today .. is there a substitute for brown sugar? I don’t have any at home and the stores are closed today .. thanks. Love your recipes!
Hi Kendra, You can use regular granulated sugar instead. If you have any molasses in the house, I’d add 2 teaspoons to the sauce (if not, don’t worry about it). Hope that helps!
Has anyone made this in a large oval Dutch oven? I would not use the lid. My Boston butt is 8lbs so I don’t have a roasting pan that’s big enough.
Hi Cassie, A large Dutch oven should work well. Enjoy!
Made this for the first time today and it was absolutely amazing. The recipe was so easy to follow and the sauce turned out wonderful. Can’t wait to try more of your recipes.
Made those last Sunday, this is the best recipe I’ve ever had for pulled pork! The BBQ sauce is a must to make!!!!! I did have to add a little more ketchup after the pork jus reduction and of course, I strained my jus it was perfect! This recipe is a keeper! Your recipes Jenn are the best!
🙂 Glad you enjoyed it!
I made this last night and I forgot the cayenne. I didn’t realize it until I read another reviewer’s comment that this was very spicy. My sauce was not as the recipe intended, but it was absolutely delicious! It was bold, very flavorful, and slightly sweet. My family couldn’t get enough.
I do have a question. When you add the deglazed liquid to the sauce, do you strain it? Mine had lots of bits in it and I wasn’t sure.
By the way, your recipes are amazing. My husband brags all the time that his wife is a great cook, but I owe that all to you!
So glad your family enjoyed it, Robyn. There’s no need to strain the sauce — all those bits add flavor — but you can if you like. 🙂
Do you think this could be made in a slow cooker with chicken? I don’t have any pork on hand currently and trying to avoid the grocery store! Let me know! Thank you for all your delicious recipes!
Hi Mauren, This particular recipe won’t work in a slow cooker and if you want to use chicken and a slow cooker, I’d recommend using a recipe that’s specifically for that. I think you’ll get the best results that way. 🙂
I do not like BBQ sauces and never eat BBQ items..I made this for my husband and for a change and found myself totally enjoying the dish especially the sauce which is very “piquante” and slightly sweet. Substituted Dijon mustard as this is what I had on hand and it worked very well. Piece of pork was only 3.5 lbs but still needed cooking over 5 hours at 300.
Keeping this recipee in mind for large parties as it would be very easy to prepare in advance.
Tks Jen
Another Excellent Recipe that is easy to prep and very tasty. It was my first oven pulled pork as I normally use the crockpot. I will give a slight edge on flavor/texture to this oven method.
Lastly, you can add liguid smoke to the BBQ sauce for enhanced flavor, but using the brown bits from the pan, per the receipe, worked great.
Thanks Jenn
Hi- I have 2 lbs of uncooked pulled pork (not one big piece, lots of smaller pieces). What would you suggest for cooking times? Your website is always my go to!! 🙂
Hi Chithra, It’s really hard to say as it depends on the size of the pieces. I’d still use the rub and bake it at 300°F until it’s fork-tender.
Absolutely Delicious, thoroughly enjoyed it for 2 days. VERY SPICY.
Will definitely make again. Thanks for the recipe.
Was only help to find pork tenderloins at the store. Are there different cooking suggestions? Help!
Unfortunately, pork tenderloin won’t work here — sorry!
Hi Jenn,
I bought a 9+lb Pork Butt, how much longer should I cook it?
I’m thinking 9hrs, like an hour per pound?!
Oh yeah, I also read somewhere that it should be room temp when placed in oven…
Your thoughts needed, asap, thanks much!
Hi Gigi, I would guesstimate you’ll need to cook it for 8 to 8.5 hours, but to be sure use a thermometer and insert it the thickest part of the pork. When it registers 195°F, it’s done. BTW, if you find that it’s getting too browned during that extra time in the oven, feel free to cover it loosely with foil. Hope you enjoy!
Welp, Jenn, your reply came in after I cooked it, but not a problem. I Cooked this for about 8.5 hours, plus made that fabulous bbq sauce, and maaaaaan was it GOOD!!! I had every intention of freezing half of it, i mean 9+ lbs is a whole lotta butt for two people!! As I pulled it apart, I thought oMG this is enough for 20 people!!
But…guess what, me and my husband DEVOURED IT…in like 3 days, I couldn’t stop myself!! First in the bun, then opened-faced…then just this wonderful pork butt!! 🙂 Just hoping MY butt, doesn’t turn into a pork butt!!! LOLOLOL!!
Thanks again for this great recipe!!
😂
How about a beef version?
I’ll add it to my list of recipes to potentially develop! 🙂
Really good! But I made the mistake on the piece of meat! I only printed the recipe and I didn’t not read the details on the website, so between the translation English-German and the butt piece without the bone and the shoulder piece with the bone, I choose the butt piece without the bone…it is only when I decided to start the recipe that I read the website and found out that there was trouble with the name. It would be great if you indicate the details about the pork piece to use in the paper recipe…;-)…
Even with the butt piece, it was excellent and so easy to do!
Sorry for any confusion, Fabien! I just added a note to the actual recipe. Glad you enjoyed it regardless! 🙂
Wonderful and easy dish. With life at normal pace I probably wouldn’t have taken the time but I had 6 hours to spare this was well worth the wait.
I made this yesterday, sooo delicious! Thank you Jenn for another fabulous recipe! I didn’t like the sauce much, but I’m not a fan of BBQ sauce, so I just ate it on its own and also made them into tacos-so tender! My whole family loved it!
Hi Jenn – We cannot wait to try. Would you mind linking your roasting pan and sauce pan? Thanks!
Hi Chad, This is the roasting pan (I have both sizes, but I used the small one here). This is the saucepan (I have the 3-qt). Hope that helps! 🙂
Bought both pans. Made the BBQ over the weekend and loved it. Thank you so much.
So glad you enjoyed it! 🙂
Using a shopping service during this unusual period and my shopper purchased a “pork picnic half”. Any idea if this will turn out okay? Thank you.
Hi Linnea, It will work but the pork won’t be quite as succulent; it’s a slightly leaner cut. I’d love to know how it turns out if you try it.
This is only for the BBQ sauce. I was already planning to make pulled pork and then you post your recipe! My other recipe uses a similar cooking method and a slightly different rub. So I blended the two recipes and made your BBQ sauce, which turned out great! Next time I will follow your recipe and try your rub.
A hint for preparing this for a large group (when it’s allowed again), is to make this a day ahead. Put the pork and BBQ sauce in a slow cooker and refrigerate over night. Use your slow cooker on low to warm it up, and serve.
Thanks for your many great recipes and for posting recipes that do help families that are in isolation.
This was delicious!! I followed the recipe exactly and the sauce was sooo tasty on the meat. The whole family loved this one! Thank you Jen for another great recipe.
Hi Jen, when you say to place the oven rack in the lower middle position, is that one up from the bottom rack? Thanks.. I’m going to make this recipe for supper tonight.
Yep! 🙂
Hi, there,
Would you have any suggestions if I swapped the pork for a chuck roast instead .. Would the cook time be the same at the same temperature? Thanks in advance!
Hi Leelah, I wouldn’t recommend it — I think this is best with pork. Sorry!
This looks delicious and I’m excited to make it. I can’t tell if the roast should go directly into the bottom of the roasting pan or if I should place it on a rack. Does it matter?
Hi Abbie, No rack needed here. Enjoy! 🙂
I can’t find a 5-6 lb piece of pork! How would I adjust the cooking time for a 3 ½ lb pork shoulder blade roast? Thank you
Hi Daile, I’m guessing it will take about 5 hours. Hope you enjoy it! 🙂
Would a dutch oven work ok for this recipe?
Hi Cheryl, I do think it’d work. Please LMK how it turns out if you try it!
Could I substitute Grey Poupon dijon mustard for spicy brown mustard? Should I use the same amount?
Sure, Sarah – I think that’d be fine (and, yes, same amount).
Made it tonight – delicious! Just happened to have a Boston Butt that I was planning to put in the crock pot. Hubby even loved it – and he’s an ex-vegetarian who isn’t crazy about meat. 😉
Hey Jen,
What about a nice, well-marbled piece of brisket? Would that work as a substitute for the pork in this recipe?
Stay safe…
Hi Alan, it won’t be quite as tender as pork, but it should work. I’d love to hear what you think of it with brisket!
Hi!
Does a boneless butt change the recipe a lot? Or would it be okay to use? Does the bone in add a lot of additional flavour, or make the meat more tender? I usually use a boneless butt in the slow cooker and find it’s sometimes tough and difficult to shred – looking forward to trying your method!
Hi Dianna, Bones do add a lot of flavor when cooking meat, but I do think you could get away with using a boneless butt. I believe the cooking time should be about the same, but to be sure use a thermometer and insert it the thickest part of the pork. When it registers 195°F, you’re good to go. Please LMK how it turns out!
Just realized I never let you know how it turned out! It was great with the boneless butt! Much more tender and easier to shred than my slow cooker pulled pork, and I really liked the charred bits – don’t get those in the slow cooker. Hubby also loved it – when I told him last night that I was thinking about making pulled pork this weekend, he said “the oven one? Cause that one was really good” lol. Thanks again for the recipe
So glad it was a hit, Dianna — thanks for reporting back!!
All I could find was a boneless butt, and it turned out great. Ours was about 4 pounds, and cooked in about 4 and a half hours. It’s delicious!!!
Thanks Mindy!
I own a beautiful stainless steel electric skillet with high sides and a dome cover. Can I make this recipe in my electric skillet?
Hi Tess, I wish I could weigh in, but I’ve never used an electric skillet, so I can’t say for sure whether or not it would work. Sorry I can’t be more helpful!
Would this recipe work with a pork sirloin roast?
Hi Polly, Unfortunately, pork sirloin is too lean. You really need a well-marbled cut or the pork will dry out.
Hi Jenn, wanted to know if I could use this recipe in the crockpot. Thanks in advance.
Hi Arlene, Unfortunately, a slow cooker won’t work with this particular recipe.
Hi!
Can I make this in a crockpot and, if so, how do you adjust the recipe to accommodate? Thank you and stay safe and healthy to all!
Unfortunately, a slow cooker won’t work with this particular recipe.
Can this be made in a slow cooker?
Hi Karen, Unfortunately, a slow cooker won’t work here. You won’t get the bark, and you also won’t be able to deglaze the pan (those pan juices add a lot of flavor to the sauce). Sorry!
Do you have a recipe for coleslaw to accompany this recipe? Thanks so much for continuing to post yummy recipes.
As of now, I don’t – I’m sorry! I’ll add it to my list of recipes to potentially develop. 🙂
I love this one since it doubles for making tacos (if you have any leftovers) from this recipe ! https://www.simplyrecipes.com/recipes/southwestern_coleslaw/
Hi Jenn,
Thanks for your great recipes. I want to make this but only have pork tenderloin in my freezer. Can I use this and how would I adapt the recipe if possible?
Hi Anna, Unfortunately, this recipe won’t work with pork tenderloin. So sorry!
I’m doubling up on this recipe. One butt roast is 6 lbs and the other 8 lbs. Should I bump up the temperature and how long should I cook?
Hi Misti, I’d keep the temperature the same, but it’s really hard to say how long they’ll take. I’d definitely recommend a meat thermometer to remove any guesswork and would start roasting them the morning you’re planning to serve for dinner so you have plenty to time. (I’d wait until you’re ready to serve to shred it; it will keep the meat more moist.) Hope that helps!
This looks amazing Jen! I have been making pulled pork for years.. usually in my smoker (with the fat cap on top). I am going to adjust to placing a pan under the butt to capture the juices… adding that back to the sauce is absolute gold!!! Great idea! I also do this with a heavily salted pork marinated with Cuban Mojo & cumin … (I trim the fat cap on this one)… that one I do in the oven like yours and turn it over once, around the 3-hour mark, to get some color on the bottom side. I usually pull them around 200 degrees but 195 may retain a bit more moisture.. will try that next time!
Never an unsatisfied customer with this recipe! We make a full 8lb butt and freeze the extra for quick weeknight dishes. Just last night I had some smoked pork over a baked potato… was delish!