Pulled Pork BBQ in the oven Recipe

| April 15, 2013 | 311 Comments

Pulled Pork BBQ, serve and enjoy.
Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven.  We’re using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we’re including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce.  We’re roasting it low and slow in the oven but you could also do it on the grill.


Pulled Pork, slider
Pulled Pork BBQ, in the oven.


Pig Pickings, pulled pork, chopped or sliced barbecue, it’s all just a way of life and living here in the South.  BBQ is KING!

I realize I’m stepping into an area that can stir up a lot of emotions and opinions, especially here in North Carolina.  Still, I’m willing to do it so I can share this recipe on how you can enjoy some fresh Pulled Pork BBQ at home.  Purists will say it can’t be done in a crock pot, it can’t be done in an oven and, it can’t be done without wood and lots of smoke.  I’d tend to agree but, sometimes you just have to do the best you can with what you have to work with.

If I can’t cook it outdoors on a big grill or a pit, I’d certainly rather cook it in the oven than in a crock-pot.  Ooops, I’ve stepped on toes again.  Of course, you’ve got time and space for your own opinions about barbecue in the Comments section below.  I’ll be looking for you to chime in and share yours and don’t be afraid to speak up… OK?

While this is my first post about barbecue, lets just say that it probably will not be the last.  There is just so much to cover when it comes to making barbecue and I’m only going to scratch the surface with this recipe.  I’ll provide you with a simple Dry Rub you can use plus, I’ll give you a recipe for our Eastern North Carolina Vinegar Based Barbecue Sauce to finish it all off with it.  I didn’t say I’d give you all the family secrets just yet though.

I have fond memories of my dad stacking cinder-blocks to make a fire pit so he could sit up all night cooking a pig.  It all began of course with “hog killing” time which is a whole bunch of other stories all unto themselves.  Once the pigs were prepared or, dressed, as it was called, daddy would start up a wood fire in the pit he had made a few days before.  He’d sit up all night tending to the cooking pig and by morning, he was ready to start breaking it down so he could bring it into the kitchen where he’d chop it up to make barbecue.

It was all about the smells, the aroma’s, the smoke, the taste and, even the mess of… making barbecue.  Daddy did it all and everyone enjoyed what he prepared.  I could go on but, let’s just dive right in and get started, I’m getting hungry just thinking about it.  How about you?  Ready to cook some pig?  Good… Let’s get cooking!


Pulled Pork, cuts of pork.
You need some pork of course.  Here’s a quick look at where it’s coming from.  If you’re having a pig picking, you’ll need the whole thing.  We do those too but, we’ll be working with either a Boston Butt or a Fresh Picnic Shoulder this time around.  Can you find it on the chart?


Pulled Pork, ingredients.
Oven Pulled Pork BBQ Recipe:  You’ll need these ingredients to get started cooking.  I make my own dry rub and my own vinegar based barbecue sauce.  The store labelled this as a “fresh whole picnic.”  Boston Butts are pretty much a favorite around my area with the picnic shoulder running a close second.  This piece weighed just a bit over 9 pounds.  You’ll need to figure on about half of that for actual barbecue once it’s cooked.


Pulled Pork, remove the plastic.
I just place it in a clean sink and remove the outer plastic wrap.


Pulled Pork, rinse.
Give it a good rinse under cold running water, washing all sides, the top and, the bottom.  If the tray its sitting in has one of those pads that absorbs liquids, throw that away along with the plastic wrapping.  I like to leave it sitting in the tray while I’m working with it.


Pulled Pork, pat dry with paper towels.
Pat it dry with clean paper towels.


Pulled Pork, trim excess fat.
I like to trim off a lot of the excess fat.  This will be another area of contention amongst folks that cook pig.  There’s going to be plenty that doesn’t get removed so, taking off some of the visible excess isn’t really going to be a problem in my humble opinion.  You need a sharp knife and just be careful as you trim away any loose pieces of meat or, any of the excess fat from the top and sides.


Pulled Pork, remove the vein.
You may also find a large vein as you’re trimming.  Hopefully it belongs to the pork and not you.  (Smile)  I like to remove it as much as possible just for better presentation purposes.  Sorry, I guess I should have warned you about this picture ahead of time.


Pulled Pork, trim deep.
Here, I’m getting into it pretty deep.  I want to get some rub on these spots before I start cooking and, as you can see, there is still a good amount of fat being left on.


Pulled Pork, fat removed.
I managed to trim this much away from the top and along the sides.  There’s a bunch more on the bottom but I’m not worried about that at the present time.


Pulled Pork, add the worcestershire sauce.
Now, shake on a couple of Tablespoons of the Worcestershire Sauce.  Give it a good overall coating.


Pulled Pork, add some liquid smoke.
Shake on about a Tablespoon of Liquid Smoke.  You can probably find this product in your grocery store, usually around the spices and marinades sections.  We’re trying to add some flavor since we will not have the luxury of actual smoke during the cooking process.


Pulled Pork, rub it in.
Use your hands and just rub the liquids into the meat.  Work it under any flaps that might be attached and cover as much area as you can.


Pulled Pork, add some mustard.
Squeeze a couple of Tablespoons of Mustard onto the meat.  You can use about any type of Mustard you prefer here.  The mustard isn’t going to actually add any flavor to the meat.  We’re going to coat the pork with mustard to help hold the dry rub spices that we’ll be adding shortly.


Pulled Pork, coat the pork with mustard.
Use your hands again and, rub the mustard over the pork to lightly coat it.


Pulled Pork, fat cap.
Flip it over.  This skin side is called the “fat cap.”  We’re going to coat it as well although it’s not really going to absorb any of the spices.  It’s not even going to end up in the finished product, I just wanted to show it to you.  Besides, I like to be thorough in these things.  We could have just trimmed it away in the beginning and baked it later to make pork skins.  I’ll save that for another recipe.


Pulled Pork, more mustard.
Give the fat cap a coat of mustard as well.  It’s going to melt into the fat at the bottom of the pan but may add some flavor along the way.  Just rub it down with a thin layer of mustard.

If we were cooking this out on the grill, the skin would crisp up and get hard.  Some folks like to add a bit of that into their barbecue.  Its pretty tasty when cooked that way and, daddy always chopped it up into the barbecue he made.  However, since we’re baking this in the oven, it will not end up crispy from sitting in the bottom of a roasting pan once the fat starts breaking down.


Pulled Pork, add the dry rub.
Flip it back over and lets add the Dry Rub.  The dry rub is just a mixture of spices for adding flavor to the meat.  You will find thousands of versions of how to make dry rub if you start searching for them.  Most of the folks that cook ribs, briskets, chicken and pork, make their own rubs.  You should give it a try sometime and create one of your own.  Then you can have your own “signature” rub.  Keep it secret though, thats the fun part.

You can also purchase a variety of dry rubs in your local grocery store.  Lawry’s Seasoning Salt would work well along with many others.


Pulled Pork, pat it down.
It’s called a dry rub for a reason.  You’re suppose to rub it into the meat and work it into it really good.  The problem here is that it’s covered in mustard and trying to rub it just causes it to form little balls of spice and doesn’t seem to really accomplish the needed effect.

Just use your fingers and pat it into the mustard coating.  You just want to be sure it’s sticking to the outside.  I did the top, bottom and all sides until it was coated all over.


Pulled Pork, baking pan.
Next, line a baking pan with Aluminum Foil.  You need something a couple of inches deep because this meat is going to produce a lot of fat in the bottom of the pan.  The foil makes for simple cleanup of course.


Pulled Pork, plastic wrap.
Place some plastic wrap across the the pan in both directions.  Place the meat inside the pan.


Pulled Pork, wrap and refrigerate.
Fold the sides of the plastic wrap up and around the meat.  Wrap it securely and then just sit the whole pan in your refrigerator overnight.


Pulled Pork, refrigerate overnight.
That’s right… overnight.  We want to just let it soak up the spices as much as possible before we start cooking.


Pulled Pork, ready for the oven.
Next Day:  Remove the plastic wrap AND, the TRAY, if you had left it in.  We’re ready to start cooking some pig… low and slow.

Preheat the oven to – 250 degrees.  Once you’ve reached cooking temperature, place the pan on one of the lower racks in your oven.


Pulled Pork, baking time and temp.

Just as if we were cooking this on the grill, we’re baking it Low and Slow.  The temperature needs to be at 250º and the time will vary based on the weight of the meat being cooked.  You should figure just about one hour for each pound of meat that you have.

If you wanted to cook this on the grill, you should cook it over indirect heat at the same temperature and this will also take about one hour per pound of meat being cooked.

You will want to check it after its cooked for about 4 hours.  At that time, we’re going to start basting it with some of our vinegar based sauce and, we will do that once each hour until the meat is done.  Hopefully, you’ve got a good Meat Thermometer to keep track.


Pulled Pork, Carolina Cookers Grill
Speaking of grills… this is a pig cooker.  Yes, this is a shameless plug for my brothers grills.  We believe its one of the best pig cookers you’ll find anywhere around.  He started renting and selling these years ago at his grocery store.  He kept the cooker part of the business when he retired from the grocery business and he’s sold a ton of these things.  I’ve been riding with him over the past several months as we deliver them to places all over Virginia, North Carolina, South Carolina, Tennessee and Kentucky.  He’s got them all across America and down in the Bahamas.  They’re just that good.

I built a website for him several years back and you can learn all about them at  I’ve even got some video’s of the folks we’ve been delivering too.  My brother and I have joked about making a reality type TV show about delivering cookers.  Maybe one day.  Do check out the website though.  The cookers have many available options.  You Know You Want One!

I’m sorry.  I guess it’s just the former radio announcer in me coming out.  I have to do a commercial every once in awhile.  Thank you for listening.  We now return you to our regular scheduled recipe.


Pulled Pork, after four hours.
This is after four hours at 250º in my oven.  It’s looking a little dry on the top but that’s what I wanted.  That crispy outside edge is called the “bark” and it will be full of flavor when its finished.  I love it.


Pulled Pork, baste with vinegar based sauce.
Use a basting brush and, brush on some of the Eastern North Carolina Vinegar Based Sauce.  I’ve included the recipe in the printable at the bottom along with the recipe for the dry rub.  Daddy use to call this a “mop.”  He would make a brush using a stick with some cotton rags tied to the end of it to brush the sauce over the whole pig as it cooked.

It keeps the surface of the meat moist as it’s cooking so it doesn’t dry out too much.  He would also add some butter and a couple of slices of lemon into the mopping sauce he made.  It wouldn’t take much lemon juice, in the small amount of sauce we’re making, to overpower it and, the butter just rises to the top in the sauce after it cools.  I’d do it if it were a whole hog though… just to follow the family tradition.

In case you aren’t familiar with it… North Carolina has a bit of a “controversy” over which way to prepare barbecue.  The Eastern part of the state prefers what we call a Vinegar Based Sauce while the Western Part of the state has it’s Tomato Based Sauce, also often referred to as Lexington Style.  Since I’m in the Piedmont area of the state, I’m pretty much located in the middle but, my house prefers the Eastern North Carolina Vinegar Based Barbecue Sauce as opposed to the ones that are made with ketchup or, some form of tomato sauce or paste.

I like them both but, given a choice, I’ll opt for the vinegar based.  If you travel a bit further South, like down to South Carolina, they have one that is Mustard Based.  I believe its Alabama that has one called a White Sauce that is made of well…wait for it… mayonnaise.

The BBQ Song below will give you a good idea of what all the confusion is about.  Since we’re cooking this pork low and slow… we’ve got time for some entertainment.

You might like to check out THE BBQ SONG, as performed by Rhett and Link from nearby Lillington, North Carolina.  These two guys do a lot of comedy videos about all sorts of things.  They live about 30 miles from my town and, they stopped by for a visit on one of my radio programs back in my broadcasting days.  It pokes a bit of fun about the whole Southern BBQ thing.  Just be back before the pork is done… OK?


Pulled Pork, test for doneness.
Pork is considered done nowadays at an internal temperature of 145º.  You will want to cook your pork shoulder, picnic or Boston Butt up to 190º.  This higher temperature will cause the proteins and collagen to further break down and, make the pork juicer and more flavorful.  Let it cook on up to the full 190 degree mark before taking it out of the oven.


Pulled Pork, pork is done.
When the pork is done, remove it from the oven.  Be careful not to spill all those hot juices on you.

If you recall, I started out with a 9 pound piece of pork.  The actual cooking time for me was 7 hours.  I couldn’t find my oven thermometer and I suspect that my oven is cooking a bit warmer than it indicates.  But again, you’re looking to cook it on low heat for as long as it takes to reach that 190º mark.  Your actual cooking time will vary based on your oven.


Pulled Pork, place on foil.
Remove the pork from the pan and place it on a large sheet of aluminum foil.  I just used a couple of forks to lift the pork from the pan.  The fat cap on the bottom stuck to the foil in the pan and it just pulled away from the meat as I lifted it up.  I’m not using it anyway so, no problem.


Pulled Pork, wrap tightly.
Gather the foil up and wrap it tightly around the cooked pork.  What… you thought you were fixing to eat it NOW?  (Smile)


Pulled Pork, wrap with a towel.
Next, grab a clean towel and, wrap it up really good.

If you have a cooler, you can place this inside the cooler.  If not, just do like I did and leave it out on the counter top.  The meat needs to REST for about one hour before you pull it apart.  This just requires patience and restraint.  You can do it though and you’ll be happily rewarded for it.

Allowing the meat to rest like this will make it much more juicier than if you just started ripping it apart now.  During this time, the internal temperature will rise another 5º to 10º or so.  This carry over temperature allows time for the juices to absorb back into the meat and, makes the finished product hold the juice that you would otherwise see running out if you sliced it right away.


Pulled Pork, fat cap removed.
After the meat has had an hour to rest, remove the towel and the foil and, place the meat in another clean baking or roasting pan.  As you can see in the photo above, this is the bottom.  The fat cap pulled off when I lifted it from the roasting pan so I don’t have to bother with that.


Pulled Pork, removing more fat.
I grabbed two forks and just scraped away some more of the fat that was remaining.  You may like the fat and want to leave it in but, I just have never acquired a taste for it.  Some folks leave it in their BBQ while others remove it.  Its a personal choice so make yourself happy and do what pleases you.  I promise not to argue with you about taking it out though.


Pulled Pork, remove the bones.
Use the forks like bear claws and start pulling the meat apart.  Remember, its still pretty hot so, don’t burn your fingers trying to pull it apart. The bone will pull out really easy if the meat is cooked properly.


Pulled Pork, pull the meat apart.
Continue to use the forks and pull the meat apart… thus the name… Pulled Pork.  Creative huh?

Sometimes, when we do a whole hog or, pig picking, we just let folks come up and pull off what they want of the pig thats been cooked.  That’s OK if you’re cooking with wood and smoking the meat a good bit.  You’ll have some good flavor from the smoke ring that forms just beneath the skin as it cooks.


Pulled Pork, pulling apart some of the bark.
Here’s a piece of the top of the meat with it’s bark.  Once it was all mixed up, it had a good flavor from the spices that had been baked into the meat.  It was really quite tasty at this point but… let’s make it even better.


Pulled Pork, pulled pork.
I weighed this out and had just an ounce or two over five pounds of meat.  I started out with nine pounds so, I lost four to the trimming, cooking and removal of the bone.  Its still a lot of meat and well worth the time to fix it.  To be considered “pulled” you will want to leave it in shreds like its pictured.  You could also chop it up if you desire, its just whatever makes you happiest when it comes to barbecue.


Pulled Pork, adding sauce.
Start out slowly in adding the sauce.  Sauce is meant to compliment the meat and not overpower it.  Of course, this is the good part because, you get to add a little sauce, taste it… then add some more and taste it again.  Drizzle the sauce over the cooked meat and then stir it in.


Pulled Pork, mix by hand.
Just jump in with both hands and mix the sauce in really good.  Be gentle with it though… you don’t want it turning into a bunch of mushiness from overworking it.  Taste it, then add more sauce, vinegar, pepper, whatever you think it needs.  Make it your own Special Sauce.


Pulled Pork, serve and enjoy.
Serve it while it’s warm.  Barbecue is best when enjoyed shortly after its made.  It will keep in the refrigerator for several days… if it lasts that long and, it can be frozen if absolutely need be.  It will change the taste a bit in my opinion but, I’ve got several cartons of this in my freezer as I write.

This stuff makes some great sandwiches.  Just add some of our Creamy Cole Slaw and you’re good to go.  Serve it with Baked Beans, Potato Salad or, whatever your favorite side dish might be.  Don’t forget the Sweet Tea either.  Just be sure to keep some extra sauce close by, along with the Texas Pete and some pepper flakes so, your family and guests can spice it up the way they like it.  I could eat this stuff everyday… even for breakfast.  Must be a Southern boy… right?



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Oven pulled pork bbq, printbox

Pulled Pork BBQ in the oven Recipe

  • Author: Steve Gordon
  • Prep Time: 20 minutes
  • Cook Time: 7 hours
  • Total Time: 7 hours 20 minutes
  • Yield: Varies based on weight.
  • Category: Main Dish, Pork
  • Method: Bake
  • Cuisine: American


Follow our step-by-step, photo illustrated instructions for making delicious Pulled Pork BBQ in your oven. We’re using a dry rub to give the outside a bit of that crispy bark all the championship pit masters go for and, we’re including recipes for both the dry rub and our Eastern North Carolina style Barbecue Sauce. We’re roasting it low and slow in the oven but you could also do it on the grill.



  • 1 Boston Butt or picnic, about 810 lbs in weight.
  • Worcestershire Sauce
  • Liquid Smoke
  • Yellow Mustard
  • Dry Rub, use my recipe or your favorite.

Steve’s Butt Rub Recipe:

  • 2 Tablespoon Kosher Salt
  • 2 Tablespoon Lemon Pepper Seasoning
  • 2 Tablespoon Paprika
  • 1 Tablespoon Garlic Powder
  • 1 Tablespoon Cayenne Pepper
  • Place all spices in a jar and shake well. Store any leftovers in a tightly closed jar.

NC Eastern Style Vinegar Based Sauce Recipe:

  • 2 cups Apple Cider Vinegar
  • 1 cup Water
  • 1 Tablespoon Texas Pete Sauce, or favorite hot sauce
  • ½ cup Brown Sugar
  • 1 Tablespoon Red Pepper Flakes
  • ½ teaspoon Black Pepper
  • 1 teaspoon Salt
  • Place all ingredients in a sauce pot and bring to low simmer, let simmer 20 minutes, remove from heat.


  1. Wash the Boston Butt under cold running water, pat dry with paper towels.
  2. Trim away any excess fat or loose pieces. Do not remove the bottom “fat cap” or skin layer.
  3. Cut out any veins if visible.
  4. Sprinkle on some of the Worcestershire Sauce
  5. Sprinkle on just a little of the Liquid Smoke, not too much.
  6. Rub these two liquids into the meat, getting under any flaps of meat as well.
  7. Spread a layer of mustard over the meat and rub it around to coat all sides.
  8. Sprinkle a light layer of dry rub all over the meat, pat it into the meat with your fingers.
  9. Wrap securely in plastic wrap. Refrigerate overnight.
  10. Preheat oven to 250º.
  11. Remove meat from refrigerator and remove the plastic wrap.
  12. Place meat in foil lined shallow roasting pan and place in oven.
  13. After 4 hours, mop on some of the sauce recipe about once each hour until meat is done.
  14. Meat should reach internal temperature of 190º to be done. About 1 hour per pound of meat.
  15. Remove from oven, wrap tightly in foil, then wrap in a towel.
  16. Set aside on your counter or, place in cooler and, let rest for one hour.
  17. Pull the meat apart, chop if desired. Add vinegar sauce as desired.
  18. Enjoy!


Cooking time is based on about one hour per pound of meat.

Keywords: Pulled Pork BBQ in the oven Recipe, boston butt, made from scratch, dry rub, bbq, barbecue, Eastern North Carolina, southern recipes


Your Comments:  Have you ever made Pulled Pork BBQ in the oven?  I’d love to hear your thoughts about our recipe.  It will only take a minute or two to share them with us in the Comment section below.  It might just help someone else to consider giving our recipe a try.  Please note that all comments are moderated.  That just means that I personally read each and every one of them before they are approved for our family-friendly site here on the Internet.  I also respond to as many comments as possible so, please check back soon for those as well.  I do hope you’ll give the recipe a try and I’ll look forward to hearing how it turns out for you.

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Be Blessed!!!


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Category: Main Dishes, Pork

About the Author ()

Award Winning Food Preservationist, Fisherman, Author of three cookbooks. "From Mama's Big Oval Table, From Mama's Big Oval Table - BOOK TWO and Carolina Christmas Sweets and Appetizers." Online Contributor to Our State Magazine Newsletter.

Comments (311)

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  1. Billie says:

    According to Malcolm Fowler, in chapter III of his 1955 book, “They Passed This Way” barbecue was brought to the Cape Fear region around 1739 by a Highland Scot named Neill “Red” McNeill (there was also a Neill “Black” McNeill). Red held huge BBQs for the other Scots (pig pickin’?) which became tradition. The book is free to read at:

    This recipe is as close as any I’ve found that mimics my family’s pig picking BBQ.

    My ancestry is this area of NC and I’ve done a ton of research in Harnett/Cumberland/Wade/Johnston counties. We Scots go back a long way!

  2. Danny Nedu says:

    I live in the Pacific Northwest, and recently traveled to North Carolina for a family wedding. North Carolinians are just the nicest people I’ve ever met; friendly, hospitable, patriotic, and they have mastered the craft of barbecue. This recipe has all the bases covered to make perfect pulled pork in the oven for those days when using a smoker is not ideal because it’s cold, windy and rainy, which is most days here in Oregon. I highly recommend this recipe, I followed the instructions and it turned out perfect. Thank you for sharing your recipe.

  3. Mike F. says:

    Well it’s November 25,2020 … right in the middle of the pandemic. I will yield to the experts & share a virtual Thanksgiving with my two wonderful daughters and my grandkids.

    So, what’s better to do today … some low & slow 10lbs. pork butt BBQ per your recipe (thanks so much!!!).

    This is my first go at one of your recipes and so far, so good …. I’m about 3 hours in on the “cook”. So far, all I can say is that my house smells sooooo good. I just looked out my front door and there are several people lined up and seem to be intoxicated by the smell (not to mention the small fold of deer bringing up the rear).

    I have lived in Baltimore the past 33 years, but before that I was a native of Virginia then N.C. .. then back to Danville. While living in Durham, N.C. my parents took me to Bullocks BBQ … oh my I thank them for that!!! And let me say … I don’t remember “pulled pork” on the menu. It was either “minced” (choopped) or sliced. I asked my Dad “what was sliced?” and he said it was like a thin slice of ham. Even at my early age (way back then) I said “no way” .. bring me a tray of minced!!

    Growing up in middle school in Danville, VA there were no big BBQ restaurants … but boy were there some great BBQ “shacks” … nothing better than a minced sandwich topped with cole slaw.

    Anywho .. since I don’t have a table sized chopping block and two meat cleavers … I will “bear claw” pull as your recipe calls out. The menu tomorrow will be pulled pork sandwich with cole slaw (no turkey for me … I will go with the “other white meat”), a side of potato salad, and a small bowl of Brunswick stew .. with some bread to “mop”.

    Thanks so much for your wonderful recipes!! I wish you & all your readers a wonderful & Happy Thanksgiving. Peace, love, & Kindness to all!!

    Mike .. in Baltimore

  4. Amy M Stoker says:

    I wish I could post this to Facebook! I is absolutely awesome! The only recipe I will ever use again! Thank you so much!

  5. Becky says:

    I first made this to die for recipe for my son’s high school graduation open house four years ago. Now it’s time for my daughter’s open house and she specifically requested this because it was sooooo good! I panicked because I couldn’t find my copy of the recipe! I literally spent several hours looking for it and was ecstatic when I found it. 🙂 When I made this last time, I last minute decided to make a second one late at night. I stayed up as late as I could but then eventually gave up and turned the oven off and left it overnight. It was (luckily) PERFECT in the morning (honestly just a few hours later…)! Anyways, just wanted you to know I love this recipe and it was worthy of a serious marathon search to find it! Thanks!~

  6. JenaTaoson says:

    The only recipe that can compare to Lexington,NC BBQ! I live in Tennessee now and it is very difficult to find the BBQ flavors of my hometown. This is the closest I’ve come to finding one.

  7. Pat Miller says:

    I love this recipe! I have used it so many times since I stumbled on it a few years ago. I really enjoy your newsletter, too. Wishing you good health and happiness!

  8. I’m rating it on what I read-I haven’t made it yet.

    I have 2 of my tried and true BBQ sauces but I’ve had meat cooked with a vinegar sauce and it is wonderful. I can’t wait to try this recipe.

    Thanks Steve


  9. Jennifer says:

    I’ve used your recipe/method several times over the past couple years and it has never failed! Patience is the key and well worth the wait. My family and friends have loved it every time. Even the leftovers are worth the wait for BBQ Spaghetti. You are always a bit of joy – thank you.

  10. Steve R. says:

    Steve, greetings from San Diego California. I came across your website looking for a recipe for a pork shoulder roast attempting to do pulled pork. I am very impressed we have your recipes the in-depth explanation of each and every step accompanied with a photo makes it very simple and give you the confidence you need to do when preparing a an item such as pork shoulder roast. We followed the directions very closely, Used a variation on the dry rub, all went well until the 7.25 lb. Roast went in a calibrated 250 deg. Oven at 8am, make a long story short, I finally took it out at 5:45pm with an inter temp of 183 deg..after 10 hours..but I found the wait to be deliciously worth it, my wife was a bit distraught with the delay..but let me say thanks for the professional and detailed meal prep recipes and be sure I will be back to try some of your other secret recipes.
    Steve R.

    • Betty Aldred says:

      This is my barbque recipe. I make this several times a year for various gatherings and it is always a hit. I live in Virginia and my family is from Eastern and Central North Carolina. We know good barbque. Thanks so much for this recipe. Your site is my go to for southern cooking like my Mom and Grandma. Thanks and be well.

  11. Shelley Hall says:

    I have been using your recipe for pulled pork for years now. It’s scrumptious! I have it in the oven right now. I recently started adding McCormick Carolina Gold seasoning to the dry rub instead of the lemon pepper. I also use some of the vinegar sauce in my coleslaw. Yum! Thank you so much for your recipes, I visit your site often.

    • Steve Gordon says:

      Hi Shelley, I’m glad to know you’ve been enjoying the Pulled Pork BBQ recipe. Thank you for sharing your comments with us. I haven’t tried the seasoning you mentioned, but I’m going to see if I can find some real soon. And, thank you for the suggestion about using the sauce in your coleslaw, I hope to try that soon as well. Keep up the great work. I do appreciate your visits to our website, and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  12. Clara Smith says:

    I can’t get good eastern NC BBQ here in the Shenandoah Valley so I have had to learn to make my own. I haven’t used a rub or cooked mine as long (which I will now incorporate) but I use the eastern style carolina vinegar bbq sauce, red pepper flakes and texas pete. I cook mine in the oven and then finish off on the grill for a little while and then add a little smoke flavor. My family loves it. I don’t want to brag but it come awfully close to the real thing. Thank you for this recipe.

    • Steve Gordon says:

      Hi Clara, Thank you for trying our recipe. I’m sorry you don’t have access to our good Eastern Carolina Style BBQ in your area. Gives me something else to be thankful for while living in North Carolina. Smile. But, you certainly do live in a beautiful area. Gotta give you that. Keep up the good work with the barbecue. I bet yours is just as good. Thank you for your visit today and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Dana J Kirkwood says:

        This is my third time making this recipe and EVERY one of my friends and family LOVE IT!!! I’m an Eastern NC girl living in the Shenandoah Valley and it’s nice to know I’ve got the best recipe here. (Smile).

  13. Linda M. says:

    I absolutely love this recipe! I found the step by step pictures and instructions to be extremely helpful, and enjoyed the additional comments. Your great sense of humor really came across, I got some chuckles along the way when following your written guidelines. Considering that I am not a great cook, let me tell ya that I impressed and shocked my husband by making some of the best bbq we’ve ever eaten!! Thank you for helping me prepare this fabulous meal plus lots of leftovers!

    • Steve Gordon says:

      Hi Linda, Your comments just made my day. Thank you so very much for all the kind words. Hopefully you have encouraged someone else to give our recipe a try. I’m thankful you tried the Pull Pork and happy to know that your husband enjoyed it. You did great. I’m truly thankful for your visit and I do hope you’ll visit with us often. Be Blessed!!! -Steve

  14. Lauren says:

    Love this recipe, have used it for years! Yesterday I made it and forgot to check the internal temp (new mom brain!). It cooked for 13 hours at 250, should it still be safe to eat? What about it I heat it up real well today?

    • Steve Gordon says:

      Hi Lauren, Pork is considered done when it reaches 145F degrees. You didn’t mention how much the piece of pork weighed originally, but I would think it certainly cooked long enough to be done and more. If in doubt, reheat the meat today until it does reach at least 145F degrees and you should be safe. You can also see how easily it will pull apart. If it comes apart easily, you probably reached a temp high enough when you cooked it originally. I just hope it’s not dry and over cooked. Smile. I hope this helps. I’m glad you’ve been using the recipe. Sounds like congratulations are in order on being a new mom. I do appreciate your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  15. Amy says:

    Hi, Steve. If I wanted to make this the day before and serve it the next day how would you suggest I do that?

    • Steve Gordon says:

      Hi Amy, You could complete the recipe and just refrigerate the bbq until the next day. Either warm the pan of meat in the oven, or portions of it in a skillet on the stove top. Personally, I never think it’s as good as it is the day you first fix it, but some folks aren’t as picky as I might be with their barbecue. Just a matter of taste. Best of luck with the recipe. I hope you’ll share your results with us once you’ve had the chance to try it. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Milinda Morris Underwood says:

        Hi Steve! I’m making barbecue for my husband’s 70th birthday on Saturday. I’m cooking it now as I write. It will not be served until 4 days later. What a bummer!
        I had to cook it today due to my schedule. Should I freeze it? What is the best way to do that? Any tips for perking it up when I serve it Saturday afternoon. I appreciate your help.

        • Steve Gordon says:

          Hi Milinda, I would just keep it refrigerated until then if it’s no longer than 4 days. Personally, I just don’t like it as much once it’s been frozen. Most meats are that way for me after they are cooked. And, you might need to add a bit more sauce to it as you heat it up. I hope this helps. Happy Birthday to your husband. I hope he has a very Happy Birthday with many more Blessed Birthdays yet to come. I do hope he enjoys the BBQ. Thank you for your visit today. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  16. Shawn says:

    Thank you for sharing. I like to smoke a few hours and finish in the oven. I was looking for a good recipe as a reference…I can tell this is a legit recipe. I’m shocked by some of the temperature things I see in other recipes. Lately, I’ve been doing a mix of South Carolina mustard rub and traditional Kansas City style. 50/50. Works great. Smoking an 8lb pork butt today!

  17. Joe says:

    Hi Steve,

    I’ve used this recipe several times now and as I’m waiting to throw this meat in the oven tomorrow I figure I owe you a thank you. The recipe is great, the steps are great and the easy-going way you put it together are great. Every time I make this, I get praises for the quality and I make sure to tell them where I found the recipe. So again, thanks very much.

    • Steve Gordon says:

      Hi Joe, I’m really glad to hear that you’ve been enjoying the Pulled Pork BBQ in the Oven recipe. It’s my pleasure to share it with you. Keep up the great work and Thank You for telling your friends about our home on the Internet. I do appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Susan Chadwick says:

        One question? Do you cover this in the oven? Thanks

        • Steve Gordon says:

          Hi Susan, I do not cover it while in the oven. I hope this helps. Please let us know if you try the recipe and how it turns out for you. I appreciate your visit and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  18. Jenny says:

    I’ve been using your method of making pulled pork for over a year now. It’s truly the most delicious pork I’ve ever made and it’s my go-to recipe! I’ve even switched up the seasoning and made mojo pork and asian bbq with wonderful success. This process is long, but not hard, and definitely worth it! Thank you for posting!

  19. Scot Horton says:

    Tell Mr.Gordan that the Horton family from Apex, NC misses him being around .

    • Steve Gordon says:

      Hi Scot, I forwarded your note to him, thank you for that. He still gets over that way several times a week. I think he misses it too. I appreciate your visit today, and I hope you’ll visit with us often. Be Blessed!!! -Steve

  20. Hannah Webb says:

    Thanks for the awesome recipe! I have a 9 pound butt roast to fix, and I was so intimidated by it. My husband loves barbecue, and his dad makes the best. He bought the meat for me and asked me to fix it for our Christmas party with our friends, and I was scared until now! I can’t wait to fix this! The homemade rub and sauce seem so easy and delicious! I will love being able to tell everyone it is homemade barbecue sauce. I had no idea it was that easy to make the sauce. Now if I can tackle the 8 hour cooking time… lol great job!

    • Steve Gordon says:

      Hi Hannah, Thank you for sharing your comments with me. I wish you great success in preparing the recipe. If you’ve read the comments others have left, you may see that some have experienced longer cooking times when they prepared theirs. Just keep this in mind and give yourself some extra time in case you need it. Other than that, everything should go well for you. I look forward to hearing how it turns out and how everyone likes it. I appreciate your visits and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  21. Louise says:

    Can you tell us how you cook the pork skins?

    Flip it over. This skin side is called the “fat cap.” We’re going to coat it as well although it’s not really going to absorb any of the spices. It’s not even going to end up in the finished product, I just wanted to show it to you. Besides, I like to be thorough in these things. We could have just trimmed it away in the beginning and baked it later to make pork skins. I’ll save that for another recipe.

    • Steve Gordon says:

      Hi Louise, Maybe I can get a recipe for that online soon. I’ll put it on my list. Thank you for the reminder and thank you for the question. I do appreciate your visit and hope you will stop by again… real soon. Be Blessed!!! -Steve

  22. Charlie Cole says:

    Hi Steve- Found your recipe on line yesterday and thought I would try it. Do you use the drippings at all during cooking or after? I read that you use your vinegar sauce during the cooking process for basting and to finish it out, just wanted to make sure if you used the drippings at anytime or discarded it. Do you try and remove any of the drippings during the cooking process? I have read on other websites not to boil the meat because it might make it tough. I have always cooked on a smoker so not sure how much juice will be in the pan. It did not look like you had a bunch of juices in your pictures so I am just forward thinking (maybe to far). I bought a 5.5 lbs yesterday seasoned it up with your recipe and will start the oven this morning. Thank You in advance for the recipe.

    • Steve Gordon says:

      Hi Charlie, I’m thankful you found Taste of Southern and I do hope the Pulled Pork BBQ turns out well for you. Its not going to hurt anything if you baste the butt with some of the pan drippings as it cooks. That’s up to you. I don’t think you’ll have need to remove any fat during the cooking process as it doesn’t normally create that much liquid. When we cook a whole hog on our cookers, we always cook it skin side down. Fat will accumulate in the rib area of the pig as it cooks and my brother always saves that bit of grease. Once he chops up his pork to make barbecue, he likes to add a little of that fat back into the chopped pork. He says it adds a bit of flavor and helps keep the meat moist. You might want to try a little on some of your pork to see what you think for yourself. It will not take much though. Other than that, I discard it. I hope this helps and that you get it in time. I do appreciate you trying the recipe and I look forward to hearing how it turns out for you. Thank you for your visit today. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  23. First off im from texas . I have been making this recipe for almst 2 years now and my entire family loves it its easy and amazing and the vinegar sauce is delightful thank you for publishing this recipe and with such detailed instructions ..

    • Steve Gordon says:

      Hi Frank, Folks from Texas are welcome here too. Smile. I’m happy to hear you’ve been enjoying the recipe. That’s big news coming from Texas. I’m glad it’s been working out well for you. Gotta love that Eastern North Carolina Vinegar Based Sauce. Good stuff. I appreciate your visit today and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  24. David Browning says:

    I’m an eastern NC boy living in New York, and I just can’t wait to put this into action! My favorite sources of barbecue are Parkers in Wilson, NC, and the Smithfield chain of barbecue restaurants. I’m delighted beyond measure to find this method and to be able to do it myself! I’ll have some cornbread and some cole slaw alongside. (I was a never a big fan of BBQ sandwiches, but give me a BBQ plate and I’m yours!)

    • Steve Gordon says:

      Hi David, I do hope you’ll try the recipe. I think you’ll like it. I visit our local Smithfield’s BBQ ever so often, and have driven past Parkers several times but have yet to pay them a visit. I understand they serve some mighty fine Q at their place. Maybe I can visit with them one day when back in that area. I appreciate your comments and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  25. Sandra says:

    I found this recipe when searching for how to cook a Boston butt in the oven. After reading the wonderfully illustrated instructions, I decided this was the one! Let me tell you— this IS THE BEST!! I wanted to cook it for my FIL 80th birthday today. I purchased a 12.67# boston butt, followed the instructions exactly – Cooked it from 4pm until 6:30am— basting after 4 hours, then every hour until it reached 190º internally.(yes, i got out of bed every hour and basted) so that it would be warm for the party. Rotated the pan at 8 hour mark, placed a piece of foil lightly on top to keep it from browning too much. then I let it rest for 2 hours in empty cooler. I unwrapped it, pulled the bone straight out, no resistance, and shredded it, pouring the rest of the vinegar mixture in as I shredded. IT WAS AWESOME !!! I am so excited. This was way better than smoked ! Thank you!! Finally, I have cooked a piece of meat that is edible. If I can do this…anyone can! I can hardly wait till I can cook this recipe again, and again, and again!

    • Steve Gordon says:

      Hi Sandra, First of all, a very Happy Birthday to your father-in-law. I hope he had a great day, and I certainly hope he enjoyed the barbecue. Thank you for taking the time to share your results with our recipe. Hopefully it will encourage someone else to give it a try. I’m really happy you found us too, and I hope you’ll try some of our other recipes if you have the time. Thank you for your visit and be sure to stop by again… real soon. Be Blessed!!! -Steve PS: Thank you for making my day with your comments and compliments. Smile.

      • James Creighton says:

        Steve, your recipe is flawless considering the passions of BBQ. I followed G.Ramsay’s recipe(before I saw yours). The very interesting thing he does is he sets his roast on top of white/sweet onions peeled and cut in half. This does two things. It gives a little room for the roast to breath underneath(the same on a smoker) and you end up with something that real BBQ does not. That is caramelized onions soaked in all the flavor of the rub, whatever sauce you use, the meat juices. When the meat is dealt with I cut up some of the onion and add it to the PULLED PORK for moisture and flavor.
        Pulled pork can then be made to any number of flavors. Southern, Mexican, Korean, etc. You can find Chipotle paste and Plum sauce in most stores or ask for a little at your favorite restaurant. You can use these to make a wet rub instead of a dry one.

        Happy cooking everyone!!

  26. Steve Swift says:

    Excellent story telling and recipe writing. Look forward to using your basting sauce on my oven-baked butt tomorrow. (Already have this butt in the frig with my rub applied, but will try yours soon.) Also, for this visual learner, the pictures of the post-bake towel-wrap nap persuade me to wait 45 minutes longer than usual to pull the pork. Cheers,

    • Steve Gordon says:

      Hi Steve, I hope that barbecue turned out well for you. I’m glad you found our recipe and gave it a try. Thank you for your visits and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

    • Heather N Smith says:

      I searched many recipes This seamed to be the best,not mention I’m from Eastern North Carolina. The step by step recipe was easy to understand. I had only tried to make pulled pork with a boston butt once years ago. I followed your whole recipe with very slight variations on the rub and sauce. It came out great! My biggest critic would be my Dad who is very particular about who’s BBQ he will eat. He was blown away. He couldn’t believe I made it at home and in my oven. Thank you Steve for this great recipe. P.S. The BBQ Song was hilarious.

  27. Matt says:

    “Steve’s Butt Rub Recipe” – now that’s funny. I’m making this tomorrow, will let you know how it comes out.

  28. Laura Cook says:

    Hi there, I am planning on using your recipe for 3-4 bone in boston butt’s totaling about 24 lbs but would like to know does the cooking time go by total weight or that of the largest piece? Thank you in advance for your help.

    • Steve Gordon says:

      Hi Laura, Cooking time would be by total weight if you’re cooking them all at the same time. It’s so much better to cook by temperature though so I hope you have a good digital thermometer to keep a close eye on the temps. It will probably vary from one piece to the other as oven temperatures will vary with some hot spots in just about all of them. I hope this helps, and hope you have great success. Just allow yourself plenty of time to cook them. Thank you for your visit today and I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  29. Maura says:

    Found this recipe while looking around the net for a flavorful pulled pork recipe that differs from what I see around here in Nashville. The family loved it, and the friends who were the grateful recipients of the small amount of it I let out of the house. Thank you very much for the very easy to follow method.

  30. Diane says:

    I just love pulled pork, but my previous attempts to cook one in the oven have not produced the results that I hoped for. Your recipe is fantastic! I followed your instructions, only varying to use my own rub. My sister stopped by as we were getting ready as I was unwrapping it from the foil. Of course, we had to sample at that point. She agreed that it was really good, which is no small feat since her hubby smokes some really good pork! One day, we will get a smoker. Until then, I’m happy with this oven recipe! Thank you so much for sharing and providing such wonderful instructions!

    • Steve Gordon says:

      Hi Diane, It’s my pleasure to share the recipe. I’m happy to know you tried it and liked it. Keep up the great work. I’m thankful you found us and do hope you’ll stop by again… real soon. Be Blessed!!! Steve

  31. Astrid says:

    Hi Steve,
    I’m writing from South Germany and strongly craving for some good American homemade food, I made this delicious pulled pork for the first time and it turned out to be super delicious. I also made the coleslaw from here. Your pictures and explanations helped a lot and I very much enjoy the way you write.
    Thank you for this good recipe and keep up the good work!

    • Steve Gordon says:

      Hi Astrid, Greetings to South Germany all the way from North Carolina. I’m very happy to hear that you tried our recipes and that they turned out well for you. Makes my day to know we’ve shared some Southern cooking with you in Germany. I appreciate you trying them, and I appreciate your visits and comments. I do hope you’ll visit with us often. Be Blessed!!! -Steve

  32. Chelsea says:

    Hi there, just wondering how many this recipe feeds? Thanks!

    • Steve Gordon says:

      Hi Chelsea, It’s difficult to answer this question. It depends on whether you serve it in sandwiches, or just piled on a plate. A 10lb Boston Butt will yield about 6lbs of cooked meat. If serving it on a plate, serve about 6oz to 8oz per person. A sandwich will have about 4oz to 6oz each. I hope this helps. Thank you for asking, and I hope you’ll enjoy the recipe. I also hope you’ll visit with us often. Be Blessed!!! -Steve

  33. Janey says:

    I have used this recipe for the last 2 years im from uk and I cook this on bonfire night I now think people come for the pulled pork and not the fireworks I cook this every year in a conventional oven and use your sauce AAAMAZING find this recipe will go in my book to pass down to my kids

    • Steve Gordon says:

      Hi Janey, Greetings to the UK all the way from North Carolina. Glad to hear you’re enjoying the Pulled Pork BBQ Recipe. I’m honored that you use it and that you would even consider passing it on to your children. I do appreciate your comments and I hope you’ll visit with us often. Be Blessed!!! -Steve

  34. Michelle Varnier says:

    I grew up in North Carolina, so I ate quite a bit of barbecue. I never learned how to make it myself, though. My husband had been craving a good pulled pork sandwich, and I decided to start with your recommendations. I cannot thank you enough for publishing this. Despite how hard it can be to make pork that you don’t have to drown in sauce to keep it moist, your recipe and instructions were easy to follow, and execute with a touch of my own cooking love to put in it. And now my family is begging me to keep the sauce in stock. Lol. Thank you so much!

    • Steve Gordon says:

      Hi Michelle, Thank you for your visit, I’m happy to hear you tried our recipes. I do appreciate you sharing your results and I hope you’ll be willing to try some of our other recipes. Do visit with us again often. Be Blessed!!! -Steve

  35. Lou Cervone says:

    Hi Steve,
    I’m planning a weekend tailgate BBQ at a West Point Army football game this coming weekend and I’ve purchased two 4.5 lbs Boston Butts to make pulled pork for the group as one of the main courses. I am very interested in trying your recipe but I was wondering what modifications I might need to make using my convection oven on roast or bake, or should I choose not to turn on the convection setting? Thank you very much for such a detailed recipe, tremendous help.


    • Steve Gordon says:

      Hi Lou, I’ve never tried this in a convection oven, but don’t see any problems. You’ll just want to keep an eye on the temperatures as the cooking time will change I’m sure. Perhaps you can provide some feedback if you try it that way. I hope this helps and look forward to hearing how it turns out for you. Hope your team wins. I do appreciate the question and thank you for your visit. Be sure to stop by again… real soon. Be Blessed!!! -Steve

  36. Sandra Ross says:

    Hi Steve…from Canada here. My husband is from Asheville, NC and always did the cooking. He’s had a stroke, so it’s my turn. Your website is a godsend for me to make him some good southern cooking. The baked picnic ham recipe is awesome. I can’t wait to try this pulled pork recipe! Thanks!

    • Steve Gordon says:

      Hi Sandra, I’m sorry to hear your husband had a stroke. I hope he’s doing much better now. I was up near Asheville just a day or two ago. It’s a beautiful area. I’m very glad you found Taste of Southern and to learn that our recipes have helped you in your cooking adventures. I do think you’ll like the pulled pork recipe too. Greetings to Canada, all the way from North Carolina. It’s great to hear from you, and I trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  37. Pat caddell says:

    Boston butt turned out wonderful! Your instructions and pictures were great. Put 7.25lb roast in oven @ 6:30am and took out 2:30pm, let it rest 1 hr. Your vinegar sauce very good—we are partial to that here in Sandhills of N.C. Got Boston butt on a great sale at Harris Teeter, going to be enjoying this thru the Labor Day holiday. Thank you this was first time cooking Boston butt myself, have been to whole hog pig BBQ and have had the misfortune to pull the night duty on keeping fire pit going and turning the pig, this was sooo much easier. Again thank you

  38. Colleen says:

    I made this a few days ago for my son’s Boy Scout Eagle Ceremony. I was going to have a crowd to feed, and wanted something I could make ahead. I cooked two, pulled them, and put them in the refrigerator over night. Next morning, I added some of the sauce, and a little beer, turned the crock pot on low to warm the meat up. Yummy! Ithe was a HIT with everyone. Cole slaw, baked beans, happy scouts. Thank you for the recipe.

  39. Brandon says:

    This looks good and I am trying it today. I will combine the yellow mustard, Worcestershire Sauce, liquid smoke together in a bowl, then apply the mixture to the meat in one step.

    There seems like there will be quite a bit of spice loss when the plastic wrap is removed, but I suppose I can scrape any residual spice/mustard mixture off the plastic wrap with a spatula and smear it back on the meat before cooking.

    The towel wrapping seems like overkill if the finished pork is wrapped in foil, then goes into a cooler.

    Thanks for the recipe.

  40. FRANK SCHMIDT says:

    Ive made this recipe for the last 2 years ive done in oven and smoked on a grill this recipe is flawless and its not to spicy .. my family loves it and i love it thank you for this … and hope all u fathers out there have a blessed day…

  41. Gwen says:

    This is the 2nd time I’ve used this recipe for making a Boston butt. I have ONLY used this recipe. It is awesome! Full descriptions, pictures, everything you need to make it right. The only thing different I did was I used beer to baste it with as alcohol cooks out. Thank you for this recipe!!!

    • Ryan West says:

      Hi Steve,

      I followed the recipe almost to a “T” and it turned out absolutely perfect. 🙂 The only thing I did different was cook the shoulder with the “fat cap” on top instead of it facing down. I also turned up the heat the last 30 minutes or so to 300 degrees fahrenheit. The internal temperature seemed to have stalled out..but it got to 190! Very impressed with the consistency of the meat. Next time I’ll cook it with the fat cap on the bottom and add a little bit of apple juice in the pan. Thank you for providing the recipe!

  42. Karen D says:

    Hi Steve, I was born and raised in southern North Carolina and used to enjoy the pig pickings there. I no longer live in North Carolina and I miss the southern cooking that I can’t get here. I was thrilled to find your recipe for pulled pork for the oven. I’ve tried making it in a slow cooker but for me the taste fell short. I think your recipe will create the taste that I am used to and miss so much. Thank you for making this southern girl happy.

    • julie says:

      I need to make a whole lot of pulled pork for my sons grad party. I had a pig cut up in boneless hunks. How do I make it in an electric roaster? How long do I cook it? Can I follow your oven recipe? Any help is appreciated. God Bless.

      • Dorothy says:

        I’ve always made the pulled pork in my electric roaster which lives on my screened back porch in the summer. Follow the directions just as you would in the oven. You still get the browning. And in the summer it’s nice to do the cooking out on the back porch; keeps the heat out of the house. Also, you get to sit out and enjoy your favorite drink and read a book!

  43. Karie says:

    So here I am. In a rental house in Fripp near Beaufort.(watching the river otters play in the water. Alligators still sleeping) I don’t have a slow cooker. Yes. I do make my pulled pork in a crockpot. Bought me a Boston Butt which I prefer using so I don’t have to scrape all that fat outa the meat. I do have a special rub which I carry with me always. Cut it out of the Chicago Tribune many years ago. It is very complex and has 9 or so spices including smoked paprika. I am known for my dry rub…and it is secret. LOL! Most grateful for the oven method. I figured it needed to be low and slow. I must confess though, I do not like liquid smoke. But totally agree with you on all the rest! I LOVE pulled pork. So with my pimento cheese and pulled pork…I will be all set.

  44. Debbie Johnson says:

    We are hosting a Superbowl party and pulled pork is on the menu! I found your website and recipe which is so detailed and the pictures are great help. My first attempt at pulled pork which is a bit scary knowing it is the star of the show Sunday. I found two butts at our local big box store (have to buy in two’s) which are each about 7 lbs. They are all prepped and in the fridge and ready to cook. Planning to cook them together in the same pan so hopefully that won’t be an issue. Do you think that will work OK?
    Thanks for the great directions, and happy Superbowl to you from Fairbanks Alaska!!

  45. Linda Ventura says:


    I have made this many times. My family loves it. So glad I found your recipe. After the meat is cooked, I pour off the juices left in the pan and discard the fat portion. Then I mix in the juice with the pulled pork. The meat is so moist and tasty. This method improves the frozen product as well.
    Thanks for sharing your fantastic recipe!

  46. Grimmy says:

    FINALLY!! I stumbled across this site several years ago. We had a graduation party for my son and this recipe was a real crowd pleaser! I made only one mistake…I didn’t bookmark this site! For years I tried dozens of recipes with varying degrees of success, but nothing came close. Last night while looking for another recipe to try I somehow found my way back to this site that had eluded me for so many years! How fitting that my son is home on break from college. So the butt is in the oven and the whole family is ready for Q and football. Thanks, Steve, for this great recipe, which I now have bookmarked!

    • Steve Gordon says:

      Hi Grimmy, I’m happy you found us again, and that you’re enjoying some Pulled Pork BBQ. Be sure to visit with us often. Be Blessed!!! -Steve

      • Greg H. says:

        Hi Steve. Just came across your site and I’m anxious to try your recipe for Super Bowl this weekend. I have a question regarding the fat cap. Have you ever heard of anyone trimming it back (like a flap), applying dry rub directly to the meat, then returned the fat flap back over the meat (maybe even tying it back into place with string)? Thanks! Greg

        • Steve Gordon says:

          Hi Greg, That sounds like an interesting idea. I’ve never known anyone to do it, but again, it does sound interesting. Certainly couldn’t hurt anything. Please let me know if you decide to do it and how it turns out. Hope you enjoy the big game also. Thanks for the question. I appreciate your visits and trust you’ll stop by again… real soon. Be Blessed!!! -Steve

  47. Flo says:

    Best pulled pork recipe I could find on the Internet, thank you so much! Greetings from Munich/ Germany 🙂

    • Steve Gordon says:

      Hi Flo, Greetings to Germany from North Carolina. I’m happy to hear that you tried the recipe for Pulled Pork BBQ and that it turned out well for you. It’s great to hear from you and I do appreciate your visits to Taste of Southern. I hope you’ll visit often. Be Blessed!!! -Steve

  48. Brenda Wolfe says:

    HeySteve, found this recipe several years ago while looking online for a taste of Virginia, where I could get a pulled pork sandwich at any corner store. It was amazing! Love it so much that I printed it and put it in my recipe box. Then one year it got lost and I went online to find it, and found a slow cooker version instead. It was alright, but the meat was not nearly so tender and juicy as the oven version. So this time I worked harder to find your version, and was so happy that I succeeded! It is so good!!!

  49. Jen says:

    I love pulled pork! Only problem is I don’t have the space for a grill large enough to cook one on. I was excited to find your recipe and I followed it exactly. The only things different was that i didn’t get to marinate over night, was kind of a last minute decision when I saw the Boston Butt on sale. I’m cooking for 1, so I got a 4 lb butt. I ended up cooking for about 5 hours. Also, I used my own rub. I have never had a vinegar based sauce before. Wow! I loved it. Amazing flavor. Such a great change of pace from tomato based BBQ sauce. This is my new favorite!! The pork was amazing. Great flavor. I ate the the whole thing in about a week, with home made baked beans and Cole slaw. I put some on nachos too. Was excellent. Just bought another butt today as they were on sale again. Can’t wait to make this again!

  50. Cheryl Thomas says:

    Steve Steve Steve! Your Pulled Pork BBQ recipe is the best. I think I love you. lol This is my 3rd time making it. I follow your recipe to the letter. My guest.. My guest they love it… they ask if I plan to make it. Just finished a batch for my Birthday/Labor Day Party we are having today. This taste of the south make me the hostess with the mostess. I’m a northern lady who grew up with southern grandparents. they ask me about some of my southern style dishes. This one is at the top of the list. Thank You…May God Bless!

    • Steve Gordon says:

      Hi Cheryl, A belated Happy Birthday to you. I trust you had a blessed one and I wish you many, many more Blessed Birthdays yet to come. (I love you too.) Thank you for trying the Pulled Pork BBQ recipe, I’m happy it’s turned out well for you and that you and your friends enjoy it. Keep up the good work. Thank you for stopping by, and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  51. Ravan says:

    I loved how this recipe turned out, even if I did over cook it a bit the first time. Wish me luck as I try it again? And for the recipe I obmitted the mustard, the rub stayed on fine. 🙂

  52. Boomdog02 says:

    Steve: a quick question…how often do you mop the meat?

    • Steve Gordon says:

      Hi Boomdog02, I only do this once or twice during the cooking process. Usually when I check the temperature to see how it’s doing. As we say when cooking on the big pig cookers, “if you’re looking – you ain’t cooking.” Thank you for the question. I hope you enjoy the recipe, and hope you’ll visit with us again… real soon. -Steve

      • Holly says:

        Hi Steve! I am brining my meat as I type, and I just stumbled across your recipe!! I am going to follow it instead, for the mustard/dry rub, basting and baking part. My question is, is it ok to take the pan out of the oven in order to thoroughly “mop” the meat with more sauce? I didn’t know what that would do to the temperature and cooking time. Your advice is greatly appreciated 🙂 thanks so much for sharing your experience and tasty recipe with us hungry folks!

        • Steve Gordon says:

          Hi Holly, I hope your Pulled Pork BBQ turned out well. We have a saying around here with our pig cookers that says, “If you’re looking, you ain’t cooking.” Meaning, that once the lid (door) is open, you’re losing heat that will have to be built back up. Still, it’s not going to hurt but just a little for you to mop the meat with the sauce if desired. You just need to figure on adding a little more cooking time. I hope this helps, and look forward to hearing how the recipe turned out for you. I appreciate your question and your visits to Taste of Southern. I hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  53. Michelle says:

    I have made this recipe twice now, the last time was for a family gathering for Memorial Day just a couple of weeks ago. I am not known as the “cook” in the family but this was absolute perfection. I followed your step by step directions to the letter and everything was so tender and good. I have now attained a little more respect from my family for my culinary skills. Thank you so much for this recipe, it will forever stay in my recipe journal. By the way I have since tried your salisbury steak recipe and the chicken fried steak and gravy as well, both were fantastic. Is there nothing you can’t cook?

  54. Patrick O'Donnell says:

    Hotter than I normally like. Paprika, Cayenne, Crushed Red Pepper, Hot Sauce? More savory and vinegar based with a hint of sweet for pulled pork is what I usually like. This is too spicey. I think reducing the hot/spicey ingredients by half or even slighty more is appropriate. We’ll see how people like it though.

  55. Jim says:

    Tried your recipe twice.. Takes at LEAST 3 more hours than you recommend..

    350 at 1 hr. P/ Lb.. Hard to beat!

    • Holly says:

      It’s difficult to generalize a temperature and cooking time that refers to any and all ovens-it’s helpful to know if an oven is slighter hotter or cooler at said temps than the norm. It’s like knowing a certain brand of clothing typically runs small rather than true to size. Steve was giving us his personal experience with his own oven; so I guess there’s a learning curve when it comes to us trying it in our own homes. This is why the thermometer helps tremendously. Tomorrow will be my first swing at making this! I’m excited but a little nervous-I don’t want it to be too dry or not quite right. The anticipation leads to such a disappointment when abig cut of meat goes wrong after so much energy and care goes into it. Y’all cross your fingers for me!! 🙂

  56. TREMEKIA D says:

    I have made this recipe several times wothout the liquid smoke. However I am adding it tonight. Without fail this recipe has been a success!
    BTW I’m from Lexington so I am a bit biased on the sauce.;)

  57. Helen Marie says:

    Hello from West Yorkshire, England!

    Just wanted to post to say I prepared my pork yesterday, have left it in the fridge overnight, and I am going to cook it today! I can’t wait until it’s ready!

    I had to substitute some of the ingredients because we don’t have some of them available over here but I think it will still be amazing!

    I’ll post later with my update on how it turned out.

    Thank you for this recipe!


  58. Lori says:

    I came across this recipe and I have to say I can’t wait to try it! After several so-so attempts at making a decent bbq pork butt in the slow cooker I am ready to try the oven method! I have one problem though, I can’t stand mustard. Will the mustard flavor come through when its finished? Is it necessary? are there any other options?
    If anyone can answer this I would greatly appreciate it!

    • Steve Gordon says:

      Hi Lori, I just use the mustard to help hold the spice rub on. You can certainly leave it off it you hate it that much, although I don’t think you’d find any taste of it in the finished product. Ketchup would be more apt to burn, thus the mustard. I hope this helps. Thank you for the question, and do visit with us again real soon. Be Blessed!!! -Steve

  59. Jeff P says:

    After having tried this recently, my only regret is that I used to cook these in the slow cooker. Never again! This recipe gets the same tenderness without the sickening greasiness and WITH better flavor and a great bark.

    I picked up a 8 pound butt on sale for $10 and am looking forward to doing it again for tomorrow night. I’ll feed a family with GREAT food and have plenty of leftovers for less than the cost of a single plate at a decent bbq joint.

  60. RB says:

    Great directions, especially the photos, to show us if we are on the right track. Thanks!

  61. Jim K. says:

    I have made this countless times and it turns out awesome. I have 2 butts in my refrigerator right now that I picked up from Ruler Foods today (Kroger subsidiary). I plan on cooking them overnight Wednesday and bringing them to work Thursday for the afternoon shift to celebrate a couple of retirements. The recipe is so easy and fail safe. Thanks again.

  62. Jenn says:

    Hi Steve,

    I just wanted to thank you so much for this recipe. I am a vegetarian and a Yankee, but I married a North Carolinian whose favorite dish is Eastern NC style BBQ. I had tried several recipes before this, but this is the one that made my husband fall in love with me all over again. We are hunkering down for a major snowstorm here in the DC area, but I am about to go prep the pork right now and cook it tomorrow during the storm. Thank you for all the brownie points you have earned me!

    Sincerely, Jenn

  63. lisa price says:

    I made this today (with prep yesterday, leaving roast in the fridge overnight) with a 7lb pork shoulder. Took a lot longer to reach 190 degrees than I anticipated- from 8:30am to 8:30pm, with the 1 hour rest.
    That being said, it is the BEST EVER!!!! Made the creamy cole slaw from here to have with it. Husband is pulling as I type- we’ve been snacking on small pieces as he pulls! Ready to dig in~ the bark is awesome, by the way!
    Thanks for a great recipe, will definitely do this again (husband says we’ll do it every three days).

  64. Franziska says:

    Hi Steve,

    Thank you so much for sharing your recipe. I tried it some weeks ago and it turned out amazing. Moist, tender, full of flavor, to summon it: perfect.

    As my husband is a great fan of American food (we are German), I wondered how to do variations on the dish. You mentioned the tomato based mop, and got us curious! So I wanted to ask whether you can post or send us a link to a recipe I could try out.

    Maybe you could help me out with another question: I wondered what you do with the pork juices. We tried the pork with and without these juices added and think that they add amazing rosting flavours.

    Again: Big thanks for the recipe. Be blessed!
    Franziska and Niko

    • Steve Gordon says:

      Hi Franziska, Thank you for trying our Pulled Pork BBQ in the oven Recipe, I’m glad you liked it. I haven’t done a recipe for the tomato based sauce as of yet, but certainly want to one day soon. It’s often referred to as “Lexington Dip”, or “Western NC BBQ Sauce.” You’ll find a good number of recipes for it online if you run a search for those terms/names.

      I have a pint of BBQ Dip from one of the restaurants in the Lexington, NC area called the Bar-B-Q Center. They list the ingredients as Vinegar, Ketchup, Sugar, Salt, and Pepper, in that order. It’s very thin, very similar to the sauce I’ve listed, except it has ketchup in it.

      As for the juices, adding them to your chopped barbecue is certainly acceptable. It will add flavor, but some folks think it makes it seem a little greasy, so we leave that up to the individual.

      I hope this helps. I’ll try to get on that recipe soon. Thank you for the question, and thank you for your visits to Taste of Southern. Be sure to visit again… real soon. Be Blessed!!! -Steve

  65. AJ Balangatan says:

    I made this recipe a long time ago and I’ve been making it ever since! It’s delicious and I highly recommend it! Thanks for the recipe!

  66. Hannah Fontine says:

    Hi! This recipe looks like the best one for oven roasted pulled pork, but I am wondering how many people it feeds? I am cooking for 4 people, including myself, and need to know about how many pounds of pork I should buy! I think 9lbs is too much for us, please help!!!:)

    • Steve Gordon says:

      Hi Hannah, The meat will reduce down as it cooks. Starting with 9lbs, you’ll probably end up with 5-7 pounds of cooked meat. Serving a half pound of pork is a generous serving, so you can figure around that. Any leftovers can be frozen for later, but I always like it fresh the best. Thank you for trying our recipe, I hope you enjoy it. Be sure to visit with us again… real soon. Be Blessed!!! -Steve

  67. Julia C says:

    I cooked this on Thursday while I was tele-working. It smelled so good I got asked for the recipe by someone that smelled it, without even tasting it! I was serving it for a football game on Saturday (1230 – so too early to cook it that day, and I wanted to be able to babysit it for my first time in the oven). After wrapping and letting sit, I put it in a container in the fridge still wrapped in foil. I pulled it out of the fridge this morning and put in the oven (still wrapped in foil) to warm for about an hour.
    Some of it was a little drier than I prefer, but overall it was TASTY and EASY, and got rave reviews from my guests. Thanks Steve!

  68. Daniel Cooper says:

    Steve, sending a big thank you from my home in Australia! I have been looking for a great tasting pulled pork recipe and have definitely found it in your recipe. It was amazing. Thanks also for the photos and step by step instructions, it made it a whole lot easier. I will be trying out more of your recipes that is for sure!

    So again, a big thank you from the Cooper family here in Australia!

    • Steve Gordon says:

      Hi Daniel, Greetings to Australia all the way from North Carolina. Thank you for the compliments. I’m thankful you found our Pulled Pork recipe, and that you’ve given it a try. Happy to hear that you enjoyed it. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  69. Matt says:

    Hey Steve,

    Thank you for the phenomenal information on cooking a Boston Butt in the oven. I live in an apartment complex and don’t have easy access to an outdoor grill. I purchased a 17-pound whole Boston Butt last weekend (it was an amazing deal) that I plan to cook this weekend. I imagine I’ll start it Friday evening and let it cook through the night and into the morning.

    I noticed your meat was around 7-9 pounds. Do you foresee any difficulties I may experience with a cut this big? Do you have any tips or tricks I should be aware of? I will check the temperature frequently and do have a meat thermometer I routinely use. I had no preconceived plans in terms of rubs/sauces, so I printed your recipe and intend to try them both!

    Thanks again for the great resource and advice. Hopefully you have some extra words of wisdom to pass on to me. Have a great Wednesday, Steve!

    • Steve Gordon says:

      Hi Matt, I hope everything turned out well for you. I don’t know of anything that could have been a problem other than just needing some more cooking time. That was a large Boston Butt, but hey, you got to grab a deal when you see one. Right? Let me know how it went. Thank you for trying our recipe. I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  70. Cam says:

    Well I tried this with a boneless 3.5 pound Boston Butt and am not sure what went wrong. I didn’t rub it with Worcestershire if that matters, cooked it mostly at 225 degrees (towards the end I was getting impatient and cranked the oven to 250). It made some great bark but the meat was very dry and didn’t pull easily…which has me confused because my meat thermometer was reading around 195 in most of the butt….is it possible I trimmed too much fat on such a small butt? Another thing I didn’t do was baste it with sauce after a few hours..if that matters. Also, when I wrapped it in foil then in a towel after removing from the oven, I let it sit for about 45 minutes. I reinserted my meat thermometer and it had cooled significantly (around 140). I thought there was supposed to be carryover cooking that would increase temp not cool? Would appreciate any and all advice here. Thanks

    • Steve Gordon says:

      Hi Cam, Thank you for trying our recipe for Pulled Pork. You didn’t say how you liked the taste, so I hope it was good for you. Leaving off the Worcestershire wouldn’t have caused any problems. Increasing the temp might have caused you some problems, but you didn’t mention how long you cooked it at that temperature. Most pork these days doesn’t have a lot of fat to begin with, as they grow them to be more lean than in the old days. Did you trim it all away? Did you remove the outer layer of skin that was still on? Lots of variables could have resulted in the pork being dry. And yes, the temp will continue to cook for just a little while once it’s been wrapped, but not for very long. I do hope it tasted okay for you, and that you’ll not give up on trying another one. I appreciate the questions and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  71. Ken ZInk says:

    This has become my secret recipe, my family asks for it every week. Im on my 5th week of making this each week and is so much more simpler than having to monitor my smoker esp since it rains every afternoon here in fla. OMG its best!!!!

    • Love the taste, but I cooked the shoulder until it reached the 190 degrees, wrapped it to rest, but when we tried to pull it, we couldn’t.
      The meat was the consistency of ham.Tasted really good, but not what we expected. It was too late to put it back in the oven after we unwrapped it.
      What did we do wrong, or did Kroger sell us some weird cut of port?

      • JB says:

        As a retired meatcutter I can assure you part of the problem with pork today is large chains add a “12% basting solution to enhance flavor”. To overly simplyfy it is salt water injected into the fresh pork. That is the same as they do to water added hams just a fancier name. My personal opinion is it adds weight to the meat which means the consumer buys salt water. The water cooks out leaving the meat dry. You have to have a bark seal to prevent the moisture from cooking out. Low and slow is always best. I have found a small private packing house that has is’s own pork without the basting solution. I buy as much from them as possible and get much better flavor from the seasonings.

  72. chloe says:

    We’re cooking pulled pork for 80 hungry football players, cheerleaders and staff (high school). They get their meal about 4 hours before the game. Serve 2 healthy sides and salad with the meals. WE have 80 people to feed this year! How many pounds of pork butt would you recommend for this many people. We try to give them about 4 oz of meat with the meal.

  73. Heather says:

    Hi Steve,
    Just wondering what you thought the difference would be if I used my electric roaster instead of the oven? Pretty hot here in STL right now and running the oven all day would give my A/C a workout. Would I get similar results?

    • Steve Gordon says:

      Hi Heather, Biggest thing is to just let it cook to the proper temperature. Use a thermometer to be sure. Hope this helps, and thank you for trying the recipe. Be Blessed!!! -Steve

  74. LuAnne says:

    The forecast was calling for rain on the 4th of July so I decided to try cooking the pork butt in the oven instead of trying to get the smoker lit in the rain. I’m not was delicious! I froze the leftovers and we just had some today and it was still yummy. I used Meathead’s Memphis Rub and Lexington Dip BBQ sauce, both from Thanks so much for the recipe!

  75. shi bush says:

    wondering how this boston butt will cook on convection bake. I have cooked before and it was delicious, but would like to try on convection. don’t wanna mess it up.

    • Mellie says:

      It cooks great. I cooked it at 275° for 8 hours (over night) it was really. It was for a cookout so it was pretty large almost 16lbs. I flipped it after 4 hours.

  76. Phil A says:

    Hi Steve just wanted to say a big thank you for this recipe and method, I made it last night for my birthday party and the guests all loved it. We’re British and live in the UK too so they don’t get food like this very often and go crazy for it when it’s done well, can’t thank you enough!

  77. Richard M. says:

    Made this for the 4th and hope its a hit. Followed most of the steps. I did how ever smoke the meat for the first 3 hours then put it in the oven over night to finish. So I have 16lbs of Carolina pulled pork for tonights fireworks!!

  78. Mike says:

    Love this recipe. I made my own rub with smoked paprika, cumin, onion powder, garlic powder, thyme, and garlic powder. Beautiful thing about a recipe like this is just about any rub will do. My only issue was after 11 hours, it still wouldn’t push past 175-180 degrees. I ended up having to take it out at that. It was juicy and delicious, but didn’t shred as evenly as I hoped.

    That vinegar sauce is perfect. I could drink shots of it.

  79. Kevin says:

    Love, love, love this recipe…thanks so much for sharing it! Ranks right up there with the pulled pork from my favorite BBQ place in South Carolina, which also happens to serve theirs Eastern NC style. My family raved about it, and we can’t wait to try it again, maybe adding our own touch to the sauce/dry rub (we will definitely be doing this recipe again!). Not nearly as difficult to make as I had expected…the pictures and detailed instructions certainly were a big help. Thanks again!

  80. Kurt says:

    Hi Steve,

    I just discovered your website after looking for help following a 22 hour WSM smoker cook that produced tasteless pulled pork. I followed a recipe from a book whose author, he said, won the Jack Daniels Championship with that very recipe. It included having rub on overnight and apple juice injection. i used plenty of hickory chunks and waited a full hour to pull it. I thought I did everything right. Maybe not! As I said, my end result is basically tasteless, no smoke flavor, basically no flavor at all. Bummer. Do you have any thoughts or suggestions? Are some of the modern pork shoulders just not very tasty?

    I’ll add a lot of sauce and make it edible, I hope.

    Thanks for any advice you have to offer!


    • Steve Gordon says:

      Hi Kurt, I’m sorry to hear you had problems with the OTHER recipe you were using. Any time anyone’s recipe turns out wrong, it kind of ruins the day. Hopefully you’ll try our Pulled Pork BBQ recipe one day soon.

      My older brother and I, took the class to be Certified Kansas City BBQ Society judges. One of the questions I wanted to ask in class was about smoking meat. From what I had heard, and what the class confirmed, meat will only take smoke for about the first one or two hours that it’s smoking. After that, you’re just cooking meat. That’s why it’s referred to as a “Smoke Ring.” It only goes so deep.

      Did you use a thermometer to make sure you didn’t overcook the meat on that smoker? As for the apple juice injection, I know they use it in about all of the bbq competitions, but I’ve never done it. We always seem to have BBQ we like without it, so why change?

      As for taste, nothing seems to taste the way it did in the “good old days.” There’s no telling anymore what kind of diet pigs are being fed, unless you know and trust the source.

      Hopefully, you’ll try again, and have better luck the next time. We cook whole hogs on my brother’s Carolina Pig Cooker grills, and it turns out great in my opinion. Takes us about 9-10 hours to slow smoke a 125lb pig at about 250 degrees. Good stuff.

      Thank you for the question. I do hope you’ll stop by and visit with us again… real soon. Be Blessed!!! -Steve

  81. LINDSAY says:

    Hey Steve- love from metro Atlanta, GA! I had other plans for my 4 lb pork shoulder picnic but fate intervened and led me to your recipe. Had everything but the liquid smoke; was bumbed about that but gave it a go without. I’m writing with a ham coma so please pardon the inconsistency. The ham was perfect! We are big ham lovers in our family, primarily holiday style ham but BBQ is runner up. I was quite convinced I was going to have to pull out my store bought BBQ sauce when it was all said and done (I made your rub & marinade) but when I was done shredding and drizzled on some more of your sauce; it was perfection!!! I didn’t even want a bun! Saving the fat & bone for beans & greens! So thankful, shared photos & your recipe page with my family & friends.
    Be blessed,

  82. Adam says:

    Steve, thanks for the clear instructions! I made this whilst on leave and it was amazing. I had to substitute a few bits in the rub as I couldn’t get them over here in the UK but the end result was some incredible pulled pork! I’ll be looking through your other BBQ ideas for more inspiration but this has set the bar pretty high. Thanks again.

    • Pat S. says:

      That sauce is out-of-this-world good and the recipe yielded over 4# of the best pulled pork I’ve ever eaten! I’ve never made good pulled pork before. I bought a 9# picnic shoulder pork roast and trimmed over a pound of fat off. I slathered on mustard and dry rubbed it, but I forgot to add liquid smoke or Worcestershire until just before I baked it–and I added too much smoke. After an hour, it looked a little dry so I put the fat back on top of it. I made the BBQ sauce and basted it frequently after 4 hrs. It baked for 4 more hrs. and never did reach 190. It rested for an hour. Areas around the bone weren’t as tender as the rest of the meat, so I put them in a saucepan on top of the stove in the juices and simmered them, covered, for about an hour. They aren’t as tasty as the rest of the pork but they are tender. Thanks for sharing.

  83. Mark says:

    Great recipe Steve!

    Made a butt for 6 friends here in Brooklyn over the weekend and it turned out great as per your recipe!

  84. Marianne says:

    I just put in in the oven on my way to work and it should finish by the time I get home my husband is watching it and very excited that This will be for dinner either today or tomorrow. I have tried the crock pot but I think the oven is better. Keep up the good work.

  85. Thursal says:

    Hi Steve, from NC, Thanks for sharing your Pulled Pork in the oven recipe, I have one in oven almost ready to come out right now. This is the third time I have done this recipe and so far it has been a big hit for my family! they can hardly wait for me to pull it apart. looked at a lot of recipes and yours just sounded like it was good and I just had to try it! Thanks again! Stay Blessed!!!!

    • Denise says:

      I made it tonight! My husband kept eating and eating with his thumb up!!! All he could say was…mmmmmmmm! Thus recipe is a keeper!

  86. Leslie says:

    Thank you for sharing this recipe. I am making this over the weekend for a party. So with that being said, I’ll be cooking about 40 lbs of pork, about 4-10 lb pcs of pork. In the oven, how long do you think this will take to cook?

  87. JackieW says:

    OMG!!!! This tasted fabulous!!! My husband and I loved this! I have totally failed at cooking pork and I have won back his faith in me preparing pork! Thank you!!!

  88. Lisa says:

    Steve! Awesome!

    I found your recipe last year when I was looking for one to cook three picnics for my Father’s 80th birthday. I had little knowledge of how to go about that even though I have lived in NC my entire life. I was rather nervous, especially cooking that much AND serving it to his guests. We were planning for 25 guests so I thought we would have plenty. To my surprise, we had 40 guests. Never fear, thanks to your wonderful directions and explanations, which I had read multiple times before beginning, I knew we would have enough.

    The recipe is wonderful. I haven’t altered it at all. I will say that I prefer the taste of the boston butt over the shoulder. I also found a hickory smoke flavor that I pefer over the mesquite one I tried first.

    Thank you! Thank you! Thank you!

  89. Markus says:

    Hi Steve,
    is it 250 degrees Celsius or Fahrenheit? I`ll try this awesome BBQ in my kitchen, many thanks from germany

    • Steve Gordon says:

      Hi Markus, Greetings to Germany all the way from North Carolina. The temp would be 250 Fahrenheit, cooking it “low and slow” as we like to call it. I do hope you’ll try the recipe, and report back on how it turns out for you. I appreciate your visits and hope you’ll stop by for another visit with us again… real soon. Be Blessed!!! -Steve

  90. Sandra says:

    Thanks so much. Your pictures were great . This was my first time attempting a pulled pork recipe . I always thought it was too difficult to attempt . I followed your recipe and WOW . Delicious and easy !! I made a creamy slaw with it . Lots of possibilities with all the leftovers too . Thanks again

  91. Valarie says:

    Hello from NC! I just made this 3 days ago. I followed the recipe exactly as it is written and it was a huge hit! (I even used your rub and sauce recipes as well!) The only issue i had was trying to determine when to pull the meat out of the oven. I used my digital meat thermometer but i had an awful time trying to figure out which part of the meat should hit 190 degrees. Different parts read different temperatures. I of course made sure the thermometer didnt touch the bone however i think i should have cooked mine a bit longer because one of the roasts was a bit tough to shred. (I made two roasts in the same pan.) Anyhow, the roast that had the higher temp shredded perfectly so next time ill let it cook longer. Thank you so much for this recipe it was simply amazing and SO worth the extra preparation! We loved it and will definitely be making it again!

    • Steve Gordon says:

      Hi Valarie, Thank you for trying our Pulled Pork BBQ recipe, and for sharing your results with us. I’m happy that you enjoyed it. It does sound like some of the meat might not have been cooked enough. Just remember to always test the meat in the thickest part, pushing deep with the thermometer to get a more accurate temperature reading. Did you rotate the pan while cooking? If you had two roasts in one pan, you probably should have turned the pan about halfway through, to allow for more even cooking throughout all the parts. I do hope you’ll try it again, and keep us posted on your results.

      I appreciate your visits and your comments. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Valarie says:

        Thats a great idea. I did not even think about rotating the pan. I will definitely be making this again and I will be sure to cook it longer and rotate the pan as you suggested. I’ll update you on my results the next time I make this. Absolutely wonderful recipe. Everyone reading this—try it, you wont regret it! 🙂

      • don carrick says:

        can this recipe be used in a slow cooker

  92. Jacqueline Valade says:

    WONDERFUL recipe…this comes out Delicious with a capital D!!! Wonderfully juicy, moist and flavorful. Super easy and worth the effort. Husband LOVED it and said it was about the best BBQ he’s ever had. Coming from NC I’ll take that compliment. I confess though, I made my own butt rub – I’ve been known to doctor things up when I cook. I am making this again this weekend for dinner with my parents. Thanks so much for sharing your recipe.

  93. Sue Presley says:

    Thank you for the awesome recipe. This is the best North Carolina Pulled Pork BBQ I’ve made by far. Your directions were so easy to follow.
    I love the bark flavoring. The family loved it.

  94. Mike says:

    Recipe looks awesome! Have you ever tried it cooking with the fat side up? I am going to make it for the Superbowl and was just wondering how it would be that way. Thank you!!

    • Steve Gordon says:

      Hi Mike, Thank you for the question. I’m thankful you’ve found Taste of Southern. I cook with the fat down so I can get that “bark” texture on the outer layer of the meat. It lets the outer portion of the meat dry out a bit, and give it that “cooked on the grill” texture. It’s more like the bbq you’d get when cooked over wood or charcoal. You could certainly cook it fat side up, which allows the fat to melt and keep the meat moist, but I don’t think you’ll have dry meat if cooked according to direction and using a thermometer. I do hope you’ll try our Pulled Pork BBQ recipe, and let me know how you like it. I appreciate your visits, and trust you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  95. Roman says:

    Thank you for the recipe. I tried this with a small picnic roast (about 5 pounds) and it was great! For the sauce I added a small amount of Mirin, a couple drops of Sesame Oil, and substituted about a third of Apple Cider Vinegar with Rice Wine Vinegar to give the sauce a bit of an Asian twist. Looking forward to summertime, so I can fire up the smoker and try out some more of your recipes.

  96. Brenda says:

    I have two whole shoulders weighing about 20-22 lbs each that I want to prepare in my oven. I know that they will be smaller once trimmed of fat. I haven’t looked carefully at them yet, but I wonder if they can be cut apart (each shoulder into 2 pieces totalling 4 pieces of meat). Regardless, how long do you think it will take to cook this whole or divided? I think I will have to cook in two batches over two days as my oven will not hold it all! How many people will this feed? Any advice would be greatly appreciated.

    Thank you!

    • Steve Gordon says:

      Hi Brenda, It would probably be difficult to cut the shoulders in half. I’d suggest you cook them one at a time if need be. As for cooking time, that will vary depending on your oven, and it’s just safer to encourage you to use a thermometer and cook it until it’s done. Sorry I can’t be more specific on that.

      You’ll probably end up with about half the weight once it’s cooked, unless it has a lot of fat that gets trimmed away. Twenty pounds of meat total, from both of the shoulders combined, will feed about 40 people if you serve them 8 ounces of meat each. That would be a good average I think.

      I hope this helps, and that you have great success with your shoulders. Thank you for your visits and I do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  97. David Arrowsmith says:

    Hi Steve.
    I’m from the UK and I recently visited relatives in North Carolina were I tried pulled pork for the first time and I loved it!! I had to make my own when I got home and I found your method. I use my families vinegar based recipe for the sauce. It’s absolutely brilliant! Takes me back to having pulled pork sandwiches with my American family on the back porch. Didn’t know the cooking time but if any one out there uses metric a 2 kilo shoulder takes about 5 hours at 150c. Thanks for your recipe it’s great !

    • Steve Gordon says:

      Hi David, Greetings to the UK all the way from North Carolina. I’m glad you had the chance to try some of our North Carolina BBQ while you were visiting. I do hope you enjoyed the Pulled Pork and that you’ll try some of our other recipes.

      I appreciate your visits, and trust you’ll stop by to visit with us again… real soon. Be Blessed!!! -Steve

  98. Teresa says:

    Thank you so much for sharing this recipe! I made it for my family tonight and it was a big hit. I was worried that my meat didn’t seem like it was shrinking down enough, but it was quickly put to rest when the meat fell right off the bone and was as tender and tasty as you imagine. 🙂

  99. Dennis says:

    I just finished cooking the Butt roast. It weighed about 10 lbs when I purchased it. I may have 5 lbs of meat now that it has been rendered down by cooking. I used your receipt for preparing the roast, except, I was in a hurry to get New Years Day dinner on the table. I trimmed as much surface fat as I could get to, then cut the roast into four pieces.
    I placed the four pieces into a roasting pan with the rack about one inch above one & half inch of water. Covered with foil to seal in the steam. I cooked it for 2-1/2 hours at 350 degrees. It was melt in your mouth tender, after being pulled and adding the honey BBQ sauce

  100. Sally Spirrett UK says:

    Hi Steve travelled a lot in the southern US and wanted to show the folks back home in the UK how good southern food was. Made this last night for our New Years party and it went down a storm.

    Thanks for the easy to follow recipe xxx

  101. Sean Hayes says:

    Hi Steve,
    I live in the UP of Michigan, spent time traveling to your neck of the woods to find the best food ever. What can I say the Irish, Finish, and Swedish aren’t known for flavorful food in my humble opinion. So I have the full front shoulder in the oven now, about 4.5 hours in. Never thought I would have to set an alarm to start cooking for the next day. I read a lot about people taking the foil off the last hour or two to crisp it up etc. Have you ever done this and for those ovens like mine that have a “speed bake” setting would that help out or just dry it out? I know low and slow is the key. I just want the best taste possible. The meat when check and basted at 4 hours in is still very moist on the top. Merry Christmas-Sean

  102. melanie says:

    Hello Steve, Ive got my Butt in the oven right now and I’m confident it will be great!! (just a little Butt humor, lol) I live in the northern part of Alabama and I cant speak for the rest of the state but we do not put white sauce on barbeque. It is for smoked chicken only. We use either vinegar based or tomato based depending on personal preference. At restaurants you are asked which you want. Actually I had not heard of white sauce until about 20 years ago. Like I said it may be different around the state but definitely not an accurate statement of the Great Roll Tide Alabama Nation as a whole. I really enjoy your Website and recipes, keep up the good work!!

  103. kawon suggs says:

    Ok so my gma is from farmville, but currently resides in ayden. Her oven pulled pork call for 250 for 6 hours with a salt & pepper rub plus vinager in the bottom of the pan. I made her recipe for some family members with homemade slaw while i lived in nj. And the traditional eastern Carolina gold aka bbq…lol. it came out really good.

    But now imma try your recipe? I just put that goodness in the oven after a 12 hour sit in the marinade you called for. And I must say. It smelled so good. I have it low & slow right now as I type for 9 hours. Imma let you know how it turned out……Thanks I like to read your recipes all the way through. You have a good heart.

    Sincerely Kawon A S

  104. Matt magi says:

    Best recipe ever for pulled pork. I’ve done this three times now and it’s amazing. The last time I tried something new to get more bark on the pork…the last two hours I bumped the heat up to 325 and placed the pork right on the racks with the tray underneath. Worked great wish I could post a photo.

  105. Tinga says:

    Hi Steve,

    Sent my husband out to buy a 7-9 lb shoulder and he came back with an almost 14 lb picnic! So I went online looking for how long to cook it and found your yummy looking recipe. We are spicing and massaging tonight, and while I am home tomorrow on Veteran’s Day, allowing his every whim (he’s the Vet), we’ll cook it as described here. I’m so ready, even though it will take forever to roast (gives me time to make your coleslaw recipe!). I just know your pictures, salivary stimulating though they are, cannot do justice to the actual taste. And my husband has never had Southern Pull Pork. I’ll let you know how it goes.

  106. Jim says:

    Steve, I’ve made this twice now and it’s absolutely delicious. finding it difficult to let it rest while i slice little bits off the side.

    I personally don’t like the liquid smoke so much as i find it a little synthetic tasting, though it may be the brand.

    I’ve been putting it in soft shell tacos with coriander and avocado: amazing. and it does work great as is in sandwiches for the rest of the week.

    great website, excellent recipe, thank you.


  107. Wendy says:

    Thanks for this recipe! I tried my first pulled pork tonight and my fiancee is one happy camper!

  108. Tonia says:

    Hi Steve,

    I am the process of making your pulled pork recipe and simmered the vinegar sauce for even longer than specified and it still won’t thicken! Should it be a thick sauce or quite watery?

    Thanks in advance!

    • Steve Gordon says:

      Hi Tonia, The sauce stays very watery and doesn’t thicken at all. That way, it just mixes in with the pork and isn’t very visible other than the pepper flakes. I do hope the recipe turned out well for you. I’m thankful you’ve found Taste of Southern and are trying some of our recipes.

      Thank you for the question, be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  109. Melissa says:

    Just wanted to let you know I’ve just pulled mine out of the oven and oh my gosh it smells soooo good. I’m not a big BBQ person, but tomorrow is my wedding day and instead of paying a caterer to do my reception, I decided to do it myself. Gonna have the slaw, potato salad and baked beans.. used a different recipe for the sauce… but I’m pretty sure it will be scrumptious.
    Be Blessed sir, and thanks for the help.

    • Steve Gordon says:

      Hi Melissa, Congratulations on your wedding. I wish you both all the best. I do hope the Pulled Pork BBQ turned out well for you, and that you enjoyed your day. Thank you for your visit and for trying our recipes. I’m thankful you’ve found Taste of Southern, and do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  110. Carol Anne says:

    Hey, Steve! I just wanted to tell you that I made this and it was AWESOME!! I’m a caterer and know my way around the kitchen and have made many BBQ recipes. This one is by far my favorite. Coming from a family of BBQ connoisseurs, this recipe is the closest thing you can get to the slow smoked variety without the equipment. It was delicious and I will be making it again for the tailgate this Saturday!! Thank you so much for the detailed photos and instructions – they were extremely helpful. I have sent many friends to this website! Thanks, again!! 🙂

  111. cheryllk says:

    Tried this today with a small cut (2.7 lbs) boneless butt, as a dry run because I need to cook pulled pork for 200 in a couple of weeks. I loved the technique and the flavor but the cooking time didn’t work out well at all. After 4 hours at 250, my pork was still spongy, not soft and easy to tear. Not even close to done, even though the temp was 194. What gives? The meat did give up a great deal of water. In the past, I’ve covered the pork but I didn’t this time. Can’t figure it out.

    • Steve Gordon says:

      Hi cheryllk, Thank you for trying our Pulled Pork BBQ recipe. Wow, not sure what went wrong with yours. If you got it up to 194F degrees, it should have certainly been done. Were you using fresh pork, or had it been frozen? Maybe it wasn’t thawed out completely is about the only thing I can figure that might have happened, but still, if the temp was up to 194, it should have been done.

      I hope you’ll not give up on it, and maybe try it again. Best wishes with cooking for the 200 folks. That will be a pretty big task, but I’m sure you can do it.

      I’m thankful you found Taste of Southern. I do appreciate your visits and hope that you’ll visit with us again… real soon. Be Blessed!!! -Steve

  112. Melanie says:

    Howdy from Charleston, SC

    My question is this:

    If you were to make more than one of these in the oven (say, two or three at a time), does it affect the cooking time or temperature?


    • Steve Gordon says:

      Hi Melanie, Greetings to Charleston from North Carolina. I love your area, just wish I could spend more than an hour or two at a time down that way. I’ve been a couple of times, but haven’t been able to look around very much. It’s a beautiful area though.

      You’ll probably find that your cooking time will take a bit longer with the more meat you have in the oven. The cooking temperature will need to be the same for a properly cooked product, so be sure to use a thermometer to keep check on that. I hope this helps.

      I appreciate your question, and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

      • Pam says:

        Dear Steve,
        Thank you for your wonderful recipe. I was wondering what your thoughts were on using a full pork loin that I have on hand, and what about using the convected oven feature to take less time to bake it? Do you think it will still turn out if I follow the remaining instructions and ingredients?
        God bless you,

        • Steve Gordon says:

          Hi Pam, Thank you for your question. I’d keep a close watch on the pork loin if you decide to cook it. I would think it would cook fairly quickly, so using a thermometer is highly recommended so you don’t over cook it. You should still end up with some good eats, so please let me know how everything turns out if you decide to cook that pork loin.

          I appreciate your visit, and do hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  113. Katy says:

    Hi Steve, I’m planning to make this over the weekend. My 11 year old son is a pulled pork fanatic! He loves our neighbor’s recipe. Understandably our neighbor will not share his recipe. He does use a smoker – that’s all I know. I was wondering if you have ever used the “smoker pans” that go in the oven. I’ve seen them on some cooking shows, but I’ve never used one. Also, many recipes suggest placing the meat in the oven “fat side up”. I notice your recipe calls for putting the fat cap down. I will follow your recipe to the T, but any suggestions would be greatly appreciated! Thanks so much for sharing your recipe!

    • Steve Gordon says:

      Hi Katy, Thank you for your questions. I’ve never tried the smoker pans, and don’t know if they work well or not. Sorry, I can’t be of help with that one. And, some folks say leaving the fat side up will cause the juices from the fat to sink down into the meat as it cooks. I’ve just always done it fat down, so can’t say on that one either way. I do hope you’ll try the recipe, and I’ll look forward to hearing how you like it. Thank you for your visit today, be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Jordan says:

      If you have a regular BBQ, you can use that to smoke the butt before finishing it in the oven. It’s easy, and the results are fantastic.

      – Get a wood chip box for the BBQ (small, almost airtight) and fill it with 50/50 apple/hickory chips. You don’t need to soak the chips in water.
      – My BBQ is a medium-sized unit with three burners, each with its own control. I put the wood chip box over the left burner and the butt over the middle.
      – Turn on the right burner to lowest setting. Turn on the left burner to lowest setting and adust it up to just hot enough that the wood chips start to smoke a little, but not a lot. Leave the middle burner off–this gives indirect heat to cook.
      – Watch the smoke–it’s your “thermometer”. No smoke and it’s too cool. Great clouds of smoke (or flames) and it’s too hot. But fine-tuning the burner under the wood chips (and the one on the right), aim for a steady, small stream of smoke. My two handfuls of wood chips lasted about 1.5 hours with this approach and a wonderful bark developed on the butt.
      – Cook the butt for about two hours, or until the smoke is all gone.
      – Transfer the butt to the oven and follow Steve’s instructions to finish cooking.

      • Steve Gordon says:

        Hi Jordan, Thank you for the tips on smoking the BBQ. They tell us, that meat only takes smoke for the first 2 hours or so that it’s being cooked. After that, it just needs heat to finish cooking. Still, some folks insist that you aren’t cooking barbecue unless you cook it over wood coals the entire time. To each his own, I guess.

        Thank you for sharing your comments, and do stop by for another visit with us… real soon. Be Blessed!!! -Steve

  114. Eddie says:

    I made this last night and it came out amazing! My entire extended family loved it. I added 1/2 cup brown sugar to the rub to give the bark some nice caramel crunch. For the sauce I Mixed 1/4 cup apple sauce 1/4 cup sweet baby rays 1/4 cup of the pork juices and some Texas Pete hot sauce for sauce and it is amazing. Thank You so much for sharing!

  115. Melissa says:

    Hi Steve!

    I’m American but I currently live in London and wanted to have a nice American / Southern BBQ to show the Brits how it’s done.
    It is impossible to find liquid smoke here, so do you have any suggestions about other ways to add that smokey flavor without using a smoker?

    Thanks and I’m so excited to try this recipe and make it transatlantic!


    • Steve Gordon says:

      Hi Melissa, Greetings all the way to London from North Carolina. I’m thankful you found Taste of Southern, and I do hope you’ll try our Pulled Pork BBQ recipe. You might try adding a little Smoked Spanish Paprika if you can find that, or maybe a bit more Worcestershire sauce. Or, maybe I should just send you a bottle of liquid smoke, would that help? (Smile)

      I’m sure you’ll enjoy the recipe without the Liquid Smoke, and I do hope you’ll let me know how it turns out for you. Thank you for your question, and don’t be a stranger, visit with us again… real soon. Be Blessed!!! -Steve

    • Julie says:

      Hi Melissa,

      I was making this recipe and took out my bottle of liquid smoke I bought in London! I bought it in a market downtown at a spice kiosk (Australian liquid smoke). Good luck!!!

    • You can liquid smoke here on Amazon uk

  116. Molly Fitzpatrick says:

    Hi Steve,
    I am excited to try your recipe, I will give it a test run next weekend and if it passes my families approval- I will make 4 Boston Butts for my wedding. I have a question. Do you thing I can season (mustard, liquid smoke, rub) the pork and then put it in the freezer for a month? I am trying to figure out how to make as much of it ahead of time as possible so I have a mellow wedding day…. thanks!!

  117. Ryan Griffin says:

    Steve first of all thank you for this step-by-step process. This will be my first butt cooked this weekend. I know it will be great because I have done baby backs in the oven as well so I know this will work. I’m from VA so for sauce I can go either way. I plan on making the vinegar based sauce you have, but if I were to go with a thicker store brand sauce like Sweet Baby Rays for example, could I baste the butt with that after the four hour mark and every hour after? Or should I baste with something thinner such as your sauce? I know I can use whatever sauce at the end after it’s pulled but just wanted to know if a thicker sauce during the basting portion will suffice and won’t ruin the tenderness of the butt. Can’t wait to hear your answer and try this. Thanks!

    • Steve Gordon says:

      Hi Ryan, Thank you for your questions. I do hope you’ll try the recipe just as we have it posted here. I love Sweet Baby Ray’s sauce on chicken and ribs, but I wouldn’t add it to my Eastern style bbq pork. Just as a matter of preference. The two sauces are entirely different, and each brings it’s own taste to the table.

      Thank you for your questions and comments. I do hope you’ll let me know how you like it. Thank you for your visit, and be sure to stop by for another visit with us… real soon. Be Blessed!!! -Steve

  118. Robert says:

    Hello Steve,
    I’m planning to try this recipe for my Fourth of July party. The recipe looks great but I have one question. What if you set the pork shoulder on a roasting rack in the pan? That might crisp the bottom and the top.
    Thanks for a great website.

  119. Bentley says:

    Thanks for this! Normally I smoke my barbecue, but we are on vacation and my family is craving some. My butt is only five pounds (lol) so would you recommend maybe lowering the heat to 225, or would it make much difference?

  120. Victoria says:

    I have to say the best pulled pork I have ever had! I followed each and every step ‘well worth the time’ and it turned out perfect. I also made the homemade BBQ sauce and I honestly think that it made the meat. Covering the meat with it every hour after the 4 hour mark helps to keep it moist. You have made this mom a believer in BBQ in the oven. My family loved it. Thank you Steve for taking the time out to post the steps and pictures, they were very helpful. Have any ideas for ribs? Lol

  121. amy says:

    I’m going to making this in a few days and I just wanted to know if you think that a five pound butt will be enough to feed 4 people. it’s the first part of the cooking a pork butt and I don’t really know the portion size any help would be greatly appreciated!!!

  122. Noreva says:

    Hi! We’re having our family reunion today and it was my job to bring pulled pork, potato salad and dessert! Got up at 4 am this morning to put the 10lb. boston butt in the oven…..I didn’t find your website till just now when I did a search to see what temp the meat it should be when finished. But I want to thank you for your detailed description on cooking these…..I didn’t do the mustard. I just rubbed it down with a pork rub from the store and did leave it in the fridge over night….cooked it at 250….7 1/2 hours later found your website 🙂 so I was glad to find out about wrapping it in foil and a towel for an hour to rest before pulling it, I bought 2 flavors of BBQ sauce and planned on letting ppl choose their own, anyway, next time I cook one I will try your recipe! The hard part now will be keeping hubby out of it till we get to the reunion he already hit up the potato salad!! The pork smells delicious!! Basically just wanted to thank you for the instructions! Hope you have a blessed day!

  123. Dawn Kussman says:

    Your recipe sounds delicious. I would like to prepare it for a cookout I am having this weekend for a group of around 24 people. What size roast do you recommend?

  124. Jimbo says:

    Steve, this recipe is amazing! I made it for an early Fathers Day gathering at my house this past Saturday, everybody loved it. I did add a couple of “secret” ingrediants to the rub to make it my own. I had a total cook time of 8 hour on a 7lb butt with a final temp reading of 186 when I pulled it out of the oven. It pulled apart very easily after the hour rest. I also made your coleslaw, it was a big hit as well. Thanks for the great recipe and pictures Steve!


  125. Karen says:

    Hi Steve,

    Thank you for sharing this recipe! I want to try it for a party of 20,

    How many pounds of pork would you recommend since half of it appears to melt away? ; )

    Stockholm, Sweden

  126. Dan Lewis says:

    Hi Steve. Do you have a good oven recipe for BBQ ribs? I have tried several and none have turned out to well. Thanks, Dan >
    P.S. Cant wait to try out the baked Boston Butt recipe.

  127. Vonnie says:

    Great recipe and very helpful instructions! The pulled pork was delicious! I used the bone, some of the fatcap, and the drippings I deglazed from the roasting pan to make stock, which I then used to cook beans. The stock was so flavorful that I didn’t need to add much seasoning and the beans were really good so this is a tip for frugal folks like me wondering what to do with the “scraps.”

    This one is a keeper! You have another Twitter follower now. Thanks, Steve!

  128. Laura says:

    I need to cook about a 13 lb shoulder. Would you suggest splitting it to reduce the cooking time? Or should I plan to have it in my oven for 14 hours?

    • Steve Gordon says:

      Hi Laura, Thank you for your question. I’d suggest you go ahead and cook the whole thing. You can freeze any prepared meat that might be left over if need be. Although it doesn’t taste the same as fresh, it will still be pretty good. As for the cooking time, I hope you have a thermometer so you can keep check on it. It will probably not take 14 hours to cook, so watch it near the end. Let me know how it turns out for you, and Thank You for trying the recipe. I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

      • Laura says:

        Thank you! How do you recommend reheating what has been frozen?

        • Steve Gordon says:

          Hi Laura, Thank you for your question. I’d suggest that you let the pork thaw out completely in the refrigerator first. Place it in a dish and cover it with a lid or some aluminum foil. Pop that in the oven at about 300 degrees just until it’s warm. If you have it, you might add a bit more sauce to help keep it moist. You just don’t want it to dry out on you.

          Depending on how much I’m reheating, the microwave will work pretty good for smaller amounts. Sometimes, I just place enough for a sandwich or two in the cast iron skillet and heat it up that way. Again, just don’t let it dry out on you. Try a couple of different ways until you find the one that works best for you. OK?

          Thank you again for the question, I hope this helps. I appreciate your visit and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Stacy says:

      Hi, I have made pulled pork in the past and decided to try your recipe. Last year I tried roasting it in roasters instead of the oven and one got done on time and the other ran us late so i went back to the oven method. I was cooking 3 at a time or a total of about 33 lbs and i wanted them to be done and pulled by no later than 1pm so that i coudl clean up and be ready for guest to arrive. However, it is 8am and they are done and have already rested for the hour. Should i keep them wrapped in foil in the towels and place them on low heat in the roasting oven until closer to time or go ahead and pull them and let it soak in the sauce and roasters until 5pm which is serving time. Not sure you will get this in time to respond but thought i would try. Your instructions and photos were great and very easy to follow. Thanks so much!

      • Kathie says:

        Stacy – I was curious how long they actually took to cook?? I am going to be cooking 3 in the oven this weekend and wondered when to start them??

  129. Baillee says:

    Hi there
    Put a 9.5 lb picnic in the oven and it’s on it’s 9th hour but hasn’t gone past 160 at all.. Not sure what to do . My oven has been going since 8am this morning on 250 any suggestions

    • Steve Gordon says:

      Hi Baillee, It’s taken a long time for me to reply to your question and I must apologize for the delay. I’d be interested to know how the pork turned out for you and what you might have discovered. I would have suggested you turn the heat up a bit, as oven temperatures do vary. That might have helped. I hope it all went well. I do appreciate you taking the time to share your comment with us and I hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

    • Eric in New Bern says:

      Sounds like the dreaded ‘stall.’. Next time try wrapping or tenting with foil and a little liquid when the temp reaches 150. That’ll help it power through right up to temp.

  130. Gita says:

    Hi Steve!

    I’m making your pulled pork receipe for the 2nd time now in 2 weeks. My kids love it!!! They like pulled pork after they tried it at my sister in law’s house. I’m a novice in the kitchen but I found your receipe to be very easy to follow with great instuctions. I did make a few alterations because the marinade was a little too spicy for them. So tonight we’ll be enjoying pulled pork sandwiches way down in Ft Myers. Thanks again for the great receipe!!!

    • Steve Gordon says:

      Hi Gita, Please send us some of that warmer weather from Ft. Myers as soon as possible. OK?

      I’m thankful you tried our Pulled Pork BBQ recipe, and glad to hear that you and the family liked it. Especially enough to be making it again. Gotta keep those kids happy, so keep up the good work.

      I appreciate your comments and do hope you’ll find some other recipes here that you’d like to try. Keep me posted, and be sure to stop by for another visit… real soon. Be Blessed!!! -Steve

  131. Jill says:

    Hi Steve,

    Thank you for the recipe! I just put the roast in the fridge to sit overnight. I’m excited to share it with my family at our little superbowl celebration tomorrow.

    Have a great weekend!

    • Steve Gordon says:

      Hi Jill, I do hope your Pulled Pork BBQ turned out good for you. Not sure how you feel about the game, but hopefully the BBQ was good. I do appreciate you trying the recipe and I’ll be looking forward to you stopping by for another visit with us… real soon. Be Blessed!!! -Steve

  132. Earl Moore says:

    Hi Steve, i’m writing to you from Southeastern NC. I’m planning on making this tomorrow for Super Bowl Sunday (go Broncos!). I’ll let you know how it turns out. Thanks for sharing this!

    • Steve Gordon says:

      Hi Earl, Thank you for trying our Pulled Pork BBQ Recipe. I just hope it turned out much better than the game did, and I hope you weren’t too disappointed. I do appreciate you trying and I’ll look forward to hearing what you thought about it. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  133. taylor says:

    Hi steve, I made this delicious recipe but had a problem. I cooked a 3 pound Boston butt at 250 F for 4 hours and it was really tasty, but it didn’t pull apart. I ended up chopping it up, Does this have something to do the meat i used or how i cooked it? I followed your recipe almost to a T. Any input would be appreciated as i am only a BBQ apprentice. thanks steve

    • Steve Gordon says:

      Hi Taylor, Thank you for your question. I’m thankful you found Taste of Southern, and that you tried our Pulled Pork BBQ Recipe. It sounds like you might not have cooked the meat long enough, even though you baked it for a good length of time. It’s really best if you can use a thermometer to check the meat. This keeps you from over cooking as well as helping you to get it to the proper temperature. Letting the meat rest will also help tenderize the meat. You said you “almost” followed the recipe, but you didn’t say what you might have changed. Still, I’m glad you enjoyed the taste of the pork and I do hope you’ll not give up and will try the recipe again.

      I appreciate your question and hope my answer might have helped. Thanks for stopping by, and I do hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  134. I was fixin’ to smoke outside, but we’ve got so much pollution there’s a ban on burning today. So into the oven it goes. Hope your recipe is tasty. Looks good.

    • Steve Gordon says:

      Hi Jennifer, I do hope you enjoy our Pulled Pork BBQ Recipe. I hate you were “forced” into trying it because of the pollution in your area, but let’s hope it turns out to be a GOOD thing. I’ll look forward to a full report once you’ve had a chance to devour it.

      I appreciate your visit and do hope you’ll stop by for another visit… after your next work out. (Interesting concept on the cookies) Be Blessed!!! -Steve

  135. Alex says:

    I’ve used this recipe a couple of times now. I tend to use whatever joints I can get from the supermarket (it’s tough to get 10lb shoulder joints in the UK unless you specifically request them from a butcher). First time I did this I got bored around the 6/7 hour mark and pulled it out even though the internal temperature wasn’t quite there. To anyone reading THIS IS A MISTAKE! It didn’t fall apart quite as easily as it should. The recipe is perfect as is. Going to try injecting this weekend, see if that makes a difference.
    Thanks for the inspiration Steve!

    • Steve Gordon says:

      Hi Alex, Thank you for your comments and for backing up the fact that the meat really has to cook to it’s proper temperature to pull apart. It’s easy to get anxious and rush it, or to end up letting it cook too long. You just have to keep a close watch on it and as it nears the proper temperature, watch it even closer.

      I’m glad you’ve tried the recipe several times and appreciate you taking the time to share your results with our readers. Good luck with injecting the meat, let me know how that works out for you. Do visit with us again… real soon. Be Blessed!!! -Steve

  136. Mondale Cobb says:

    Tried this recipe last night using a nine pound butt. Came out great I’m a Carolina boy also so I stepped up the vinegar, hot sauce, sugar, and crushed red pepper flakes. Meat was tender and moist I made the sauce but I injected it. Thanks!

    • Steve Gordon says:

      Hi Mondale, Thank You for trying our Pulled Pork BBQ in the Oven Recipe and for sharing your comments. One day I’m going to have to try injected meat prior to cooking. For some reason, I’ve just never done it, but I understand it works pretty good. Hopefully, your comments will encourage someone else to give the recipe a try. I appreciate you taking the time to visit with us and do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  137. Tony says:

    Hey Steve – Greetings from Nj! Love the recipe and photos to guide the inexperienced. I just tried the recipe with a 3.5 LB piece of shoulder/picnic (bone-in) as it was the best they could do at my local grocery store. Based on your instructions, I was estimating around 3 to 4 hours in oven @ 250 . However, I had a hard time getting my piece of meat above 160 degrees – even after 5 hours.

    I ended up raising the temperature up to 285 and another hour later, I finally got the temperature to 190. (6 hours total) Unfortunately, the meat was really tough after I followed the rest of the instructions.

    Any advice for me in the future to prevent this from happening or why the temperature would not get higher than 160 after 5 hours? (I had two meat thermometers too), I would like to make another try as I love pulled-pork!


    • Steve Gordon says:

      Hi Tony, Thank you for trying our Pulled Pork BBQ in the Oven Recipe. If any way possible, you might want to get a good oven thermometer and see if it’s cooking at the temperature you set it at. As I always mention, oven temperatures vary and what works in one oven might not work the same in another. It wouldn’t hurt to know for sure.

      I suspect you would have eventually reached the 190º mark by just letting the pork continue to cook at the original 250º mark. There are many variables that might explain some of what you experienced. If the meat was really cold when you placed it in the oven, it would take longer to cook because it takes longer for the oven to get back up to the 250º mark after the meat is placed inside. It’s kind of like placing potatoes in boiling water. The temp drops and you have to wait for it to heat back up to a high enough temp for the water to boil again.

      You didn’t say if the meat was moist or dry after it finished cooking. If it was still moist, I suspect it just didn’t spend enough time at the 190º mark to melt the fats enough to break down the meat. Then too, some cuts of meat just seem to be tough sometimes, which could depend on the diet of the pig, how it was treated, and how it was slaughtered. Lots of variables.

      I hope you’ll check out the oven temp and try it again. I do hope you’ll have better results next time around. Thank you for taking the time to share your comments, I really appreciate that. I hope you’ll keep up the good work and that you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  138. Roger says:

    Steve, Loved this recipe it’s the second time I have done pulled pork and this beats Gordon Ramsey’s recipe hands down!
    Being from England (although living in Scotland) I made one error which was to have my oven at 250c!!! I did turn it down when I realised my error but the pork still came out very tender although the ‘bark’ was a little to tough!
    One tip for other readers should they wish to try it is sit the meat on sweet potatoes that have been cut in half, the Ramsay recipe said onions of which I didn’t have enough the first time I tried it so I improvised with the sweet pots! Sweet pots cooked for 6 hours are simply amazing not as good as the star of the dish but a lovely accompanying side dish in my opinion.
    Thanks for a great recipe that will be used for many years to come.

    • Steve Gordon says:

      Hi Roger, Greetings to Scotland all the way from North Carolina. I’m thankful you found our site and that you’ve tried the Pulled Pork BBQ Recipe. Your variations with the Sweet Potatoes sounds like something worth trying. I’ll keep it in mind. We often serve Candied Yams with the pork, so your version will fit right in. We just aren’t going to tell Gordon though.

      I’m glad you approve of the recipe and do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  139. Jacob says:

    Hi Steve,

    Ive never cooked bbq before other then the odd burger and hotdog so this was pretty far out there for me. It turned out much better then I expected, cooked a 8lb butt for about 10 1/2 hours until it reached 190. I found there was still some tough parts after I let it sit but it still pulled pretty easily. I went with a st.louis style sauce instead of the one you had here because I needed something I knew i would like for sure haha.

    loved the recipe though and will look at the others you have here,

    Thanks alot!

    • Steve Gordon says:

      Hi Jacob, I’m glad to know you tried the Pulled Pork BBQ recipe. I do wish you would have made some of our Vinegar Based Sauce and at least tried it on a little of the pork. Maybe next time? I appreciate you taking the time to share your comments and your results with us. I hope you’ll find some of our other recipes that will interest you and that you’ll visit with us often. Be Blessed!!! -Steve

  140. Brandon says:

    Steve- This recipe is amazing. The first time I made this the house was so aromatic, everyone who came in salavated all over my floor! LOL Let me tell you that my kids are not always picky about food, but are timid about trying NEW food. Nothing could have stopped them from eating not one big sandwich, but two! Slow and low is the way to go!! I will be using this recipe for a long time to come. No need to mess with perfection!! Thank you.

    • Steve Gordon says:

      Hi Brandon, Thank You for your compliments on the Pulled Pork BBQ Recipe. I’m really glad to know that you and the family enjoyed it, I just hope you got that floor cleaned up. (Smile)

      Thank you again, I appreciate your comments. Hopefully, it will encourage someone else to try out the recipe. I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  141. Marsha Massive says:

    Yum yum yum. I used you spice rub recipe and picnic butt roast. Put in the oven for 9 hours at 200. I did find the rub too salty though. I understand salt is needed to help break up fibers and such so I countered it with a sweeter sauce before plating . Your step by step instructions were fabulous for an inexperienced home cook like myself. Love love it. Thank you.

    • Steve Gordon says:

      Marsha, Marsha, Marsha, (How many times have you ever heard that?)

      I’m thankful you found Taste of Southern and that you tried the Pulled Pork BBQ recipe. It will not hurt to cut back on the salt in the dry rub should you decide to try it again. And as mentioned, there are lots of dry rubs on the market you could experiment around with. I hope you’ll keep up the good work and try some of our other recipes. I’ll look forward to hearing how you like them as well.

      Thanks again for your comments and do be sure to visit with us again… real soon. Be Blessed!!! -Steve

  142. Megan says:

    This is my 2nd time cooking the roast in your recipe. Loved it the 1st time so I am, of course, following your recipe for a 2nd time. The meat came out perfect and the taste was amazing. I used a foil pan that I could throw away after cooking. Made it easy for clean up. I will never go out and pay for a pulled pork sandwich again when for about the of 2 in a restaurant, I can make enough for about 12 or more in my oven! Thanks so much. Absolutely delicious!

    • Steve Gordon says:

      Hi Megan, Thank you for your comments. I’m glad you’ve discovered a way to enjoy Pulled Pork BBQ and to save some money at the same time. That’s just TWO great combinations, don’t you think? I’m happy to hear that you liked the recipe, especially well enough to try it more than just one time. I do hope you will try some of our other recipes and that you’ll visit with us again… real soon. Be Blessed!!! -Steve

  143. Meredith says:

    I have this in the oven at this very moment! I suspect it will be done in the next hour or so and the house smells just delicious. This will be the first “butt” I’ve cooked without the usual smoke and flames (don’t tell my neighbors)and if the smell is any indication, it should be wonderful. Thank you for the recipe!

    • Steve Gordon says:

      Hi Meredith, I’ll be waiting to hear how the Pulled Pork BBQ turns out for you. I really think you’ll like it. Thank you for taking the time to share your comments and do stop by for another visit with us… real soon. Be Blessed!!! -Steve

      PS: I wasn’t sure if you meant “smoke and flames” from an outdoor grill, or if you just sometimes have a bad day in the kitchen. Smile!

  144. Gregg says:

    Do you cook the shoulder fat side up or down?

    Thank you.

    • Steve Gordon says:

      Hi Gregg, We just refer to it as cooking SKIN side down. Does that help and make sense? I hope you try the recipe, and that you’ll stop by again and let me know how it turns out for you. Thank you for your visit, I appreciate it very much. Be Blessed!!! -Steve

  145. Sky t says:

    Wow thanks was just what I remembered my mom making. I’m from up state ny, 21 and have been craving a nice vinegar based pulled pork since I’ve moved out from my parents. This was wonderfull I added a bit of brown sugar to the rub for carmelazation, it turned out pretty great if I do say so myself. Your BBQ sauce is exactly as I remember it and was outstanding. Thanks for sharing your recipe, I was always under the impression that you can’t make a good que in the oven, boy was I wrong. Will be making again in the near future 10/10

    • Steve Gordon says:

      Hi Sky t, I’m thankful you found the recipe and gave it a try. I’m sure that touch of brown sugar added a nice flavor as well. Happy to hear you liked it and glad we could be of help. I appreciate your comments and hope you’ll visit with us often. Be Blessed!!! -Steve

  146. Jacob says:

    Great recipe. Just moved up to PA from NC and have been craving some good Eastern NC BBQ.

    I have a 3 lb butt to run as a tester before I buy a bigger one. Does that mean it’s only gonna take 3 hours at 250? If so, should I start the sauce mop earlier (since it won’t take more than four hours)?


    • Steve Gordon says:

      Hi Jacob, What are you doing up in PA? You know the BEST barbecue is right here in North Carolina. We’ll even give you a choice of Eastern Style or Western Style. (Smile)

      You’ve probably made the BBQ by now, so I hope it turned out well for you. I always suggest that you use a thermometer to be sure you get the cooking temperature right. It’s not only for making sure the meat is cooked to the proper temperature, but it can keep you from over-cooking the meat as well. Over cooked pork just isn’t any fun.

      Let me know how it turned out for you. I’ll be interested in hearing that, and I’m sorry it took so long to reply. It’s been pretty busy the past several weeks but I decided I would take today and catch up. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

  147. Geoff says:

    Just saw this recipe and I will be walking to the grocery store in the middle of the snowstorm we are getting here in Toronto Ontario just to make sure I’ve got this ready for NFL Sunday (Ya we like your football better than ours!) Cant wait to show these sandwiches off to the boys! Thanks!!!

    • Steve Gordon says:

      Hi Geoff, I hope the gusy will appreciate all the effort you’ve gone through to make the sandwiches. Of course, I just hope you made it back home through all that snow you mentioned. (Smile)

      Greetings to Toronto from North Carolina. I’m happy you found our recipe for Pulled Pork BBQ and that you were willing to give it a try. I hope you liked it and I’ll be waiting to hear from you.

      I’m thankful you found us and do hope you’ll stop by for another visit again… real soon. Be Blessed!!! -Steve

  148. Mia Atkins says:

    This review is a little late as I’ve made this recipe a month ago, however I had to come back and tell you that my family absolutely loved my pulled pork! This was my first time ever making pulled pork so I followed the recipe to the T. Hubby, kids and yes even my MIL raved about how great it was so much so that I will be making this recipe again next weekend. Thank you so much for sharing this wonderful recipe.

    • Steve Gordon says:

      Hi Mia, I must apologize to YOU for taking so long to respond to your comments. It’s just been that busy time of the year. Still, I’m thankful you tried the Pulled Pork BBQ and very glad to know that you liked it. It never hurts to score a few points with the mother-in-law does it? (Smile)

      I appreciate you coming back to share the results. Maybe it will encourage someone else to try the recipe as well.

      I hope you’ll visit with us often. We’ll be looking for you. Be Blessed!!! -Steve

  149. Phil Assheton says:

    Hi, absolutely brilliant recipe that people wouldn’t believe was made in a oven. The only issue I encountered was the acquisition of the Liquid Smoke which is a little difficult to come by here in north west England, but thank god for eBay. Will making this again ASAP!

    • Steve Gordon says:

      Hi Phil, Greetings to England all the way from North Carolina. Looks like I need to start selling some Liquid Smoke here on Taste of Southern. You’re not the first to mention it wasn’t available. Ebay is pretty much like the Internet, you can find about anything you’re looking for. I’m glad you tried the recipe and liked it, and I do hope you’ll try some of our other recipes as well. Do stop by for another visit… real soon. Be Blessed!!! -Steve

  150. Christine Martin says:

    I have two Boston butt, one 8lb and one 6 lb. I have to have it ready by mid afternoon. I know different ovens cook at differently, but approximately how long would it take to cook these, as I have to come and go throughout the day (though my husband will be home) . What would be great would be if I could cook it half way the preceding day and the rest of the way the second day. Is that possible? Thank you !

    • Steve Gordon says:

      Hi Christine, It takes about an hour per pound if cooking low and slow around 250º. Still, the best thing is to always use a meat thermometer and just make sure you cook meat to the recommended temperatures… just to be safe. If you plan to cook both at one time, it will take longer of course so keep that in mind. Giving a cooking time is always a guess, use that thermometer, be safe and sure.

      Thank you for your question. I hope I answered in time for you and that you’ll come back and let us know how the recipe turns out. Do stop by often. Be Blessed!!! -Steve

      • Christine Martin says:

        Thank you for your response, we are having friends over Friday, so that’s great! The only other thing I’m wondering is if I can cook it partially on Thursday night (after turkey day) and finish it when we get back from Black Friday shopping (haha)

        Thank you again, and have a blessd Thanksgiving !

        • Steve Gordon says:

          Hi Christine, I think it would be best to just go ahead and fully cook the custard to begin with, that way you would know it was ready for when you needed it. I do hope it turns out alright for you. Have fun shopping and thanks again for your questions. Do let me know how it turns out and stop by for another visit… real soon. Be Blessed!!! -Steve

  151. Tina says:

    Hello Steve, from Rochester NY here, I just felt obligated to comment an tell you thank you for posting this awesome recipe! It’s so easy to follow with great pictures too. It really is the pulled pork for dummies guide haha. I used your recipe for my first ever attempt at pulled pork and only left out the liquid smoke since I forgot to buy it. Results were still fabulous. Tried again with it and WOW total keeper. I am going to try all your recipes. I trust your palate! 😉

    • Steve Gordon says:

      Hi Tina, I’m thankful you’ve found our recipes and happy to know that you tried the Pulled Pork BBQ. Happy to hear you liked it both with and without the Liquid Smoke. It’s just good stuff either way. Greetings to NY all the way from North Carolina. We get a good number of visits from folks your way and I’m thankful for each and every one.

      I do hope you’ll stop by for another visit… real soon. Be sure to let me know when you try some of our other recipes. Be Blessed!!! -Steve

  152. Nicole Mainey says:

    I made this for my husbands birthday party this past weekend, was a hit! Thank you for sharing, it will be made again! It was fantastic!

    • Steve Gordon says:

      Hi Nicole, Please tell your husband Happy Birthday for me. I hope he had a great one and I wish him many more Blessed Birthdays yet to come.

      I’m so glad you tried the Pulled Pork BBQ and happy to hear that you liked it. It’s my pleasure to share the recipe and your comments make it all worthwhile. Thank You.

      I do hope you’ll try some of our other recipes and I’ll be looking forward to your next visit… real soon. Be Blessed!!! -Steve

  153. Ava says:

    HI Steve, thank you for the inspiration ! glad to inform this aussie girl pulled off your recipe despite lack of liquid smoke !! we hadn’t heard of pulled pork before and recently I saw several photos of it come up on Facebook in the Food Porn page. Happy my googling led me to your recipe !! kids were stoked they were eating yanky food !!

    • Steve Gordon says:

      Hi Ava, I too am happy we’re showing up on Google. I’m glad you found us and that you were willing to try the Pulled Pork. I’m happy it turned out well for you and that the family enjoyed it. However, it ain’t “yanky,” it’s Southern all the way. (Smile)

      I do appreciate your visit and that you took the time to share your comments. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  154. Sun-Dee Chavis says:

    Bless you for the Eastern North Carolina sauce!!!!!! now i dont have to order it online!!! only way to eat BBQ!

    • Steve Gordon says:

      Hi Sun-Dee, Ha! I’m glad you can now make your own Eastern style sauce. I’m totally with you on it being the only way to eat BBQ. Good stuff!

      Thanks again for stopping by, I truly appreciate your comments. Be Blessed!!! -Steve

  155. Stephen Mooney says:

    Hi Steve,

    Hello from Dublin in Ireland. I am going to try your recipe but have hit a minor speed bump. We don’t have liquid smoke in ireland. Would any smokey bbq sauce suffice as a replacement?

    Many thanks,

    • Steve Gordon says:

      Hi Stephen, Greetings all the way to Dublin from North Carolina. I’m thankful you’ve found our site and honored that you’re willing to try our Pulled Pork BBQ recipe. You can certainly make this without the liquid smoke. It’s just basically a flavoring that gives food a bit of a smokey taste. I’d suggest just cooking without it and not adding some other BBQ flavor from a different sauce. You could certainly add your smokey BBQ sauce afterwards if desired.

      I do hope you enjoy it and I’ll be waiting to hear back as to how you liked it. Thank you for your question and I do hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

      • Jean-Francois Belanger says:

        Greeting from Canada (the French part)! I couldn’t find liquid smoke either so I replaced it with smoked paprika. The results were pretty great.

        • Steve Gordon says:

          Hi Jean-Francois, Greetings to you all the way from North Carolina. I’m sorry you weren’t able to find the Liquid Smoke. It adds a hint of wood smoked flavor but isn’t really necessary. I’m glad to hear the smoked paprika worked out well and happy to learn that you tried our recipe. Do visit with us again real soon and try some of our other recipes. Be Blessed!!! -Steve

  156. Gina says:

    I found your recipe after the pork I bought was too big for my little crockpot. It turned out much better than the crockpot ever did! If I have the time at home, I’m certainly going to use your recipe from now on. THANKS!

    • Steve Gordon says:

      Hi Gina, I’m glad you bought too much pork and found us along the way. I really like this way of making the BBQ at home and glad to know you liked it too. Thank you for taking the time to share your comment and results. I appreciate your visit and hope you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  157. Josh says:

    Thanks for the incredible tips here! I made the pulled pork this weekend and followed the recipe almost to a tee, outside of using my own BBQ sauce. It was delicious! It tasted VERY authentic! The only “negative” in my mind was that the pork didn’t just fall off the bone and come apart like I had hoped. I cooked it around 6 hours (~5.5lbs). I’m curious to know why you don’t cover the pork for at least some of the time and if perhaps that would help? Or should I have just cooked it longer? It was definitely done and I was worried it would dry out. Thanks again for your help and can’t wait to make some of your other dishes!

    • Steve Gordon says:

      Hi Josh, Thank you for stopping by and for your questions. I don’t cover it in order for it to brown a bit more and create that “bark” on the outside. The goal is to get it to cook more like it would in a big grill instead of steaming it all wrapped up in foil.

      Did you use a thermometer to test the meat? Even though you cooked it a long time, it might not have been fully cooked down near the bone. Always test with a thermometer if possible. You want it to just reach the desired temperature and not overcook. Wrapping it in foil and letting it rest, it will continue to cook and even increase in temperature before it peaks out and starts cooling back down.

      Interestingly, most people think ribs are great if the meat is cooked and falling off the bone. The BBQ Championships look for meat that you can take a bite out of and it NOT fall off the bone. Still, you want to make sure it’s always fully cooked.

      I hope this helps. Thank you for sharing your results and your comments. I appreciate you taking the time to do that. I do hope you’ll try some of the other recipes and I’ll look forward to you stopping by again… real soon. Be Blessed!!! -Steve

      • Laura Lizotte says:

        I have this recipe in the oven now and am reading over the comments- I love the above pertaining to the great rib debate in my house…. I like to feel like a carnivore when eating ribs and sink my teeth into some meaty goodness on a bone…. my husband, a wonderful cook and ribmaster in our home, likes ‘fall off the bone tender’… well, bless his heart.

        Here I am in my apartment in Camp Humphreys, South Korea… and my house smells like BBQ. I have two smaller boston butts in there- not sure how that will affect cooking time… probably a total of 7 pounds or so. At 6 hours they are both at 173. I don’t like poking a bunch of holes in there but all the different muscles make me wonder if they all cook to the same temperature as one another, if that makes any sense. I have my oven at 275 because I think she runs on the cooler side. I think I have a couple more hours to cook and then another hour before we eat… I’ll be sure to post on how it comes out!

        • Steve Gordon says:

          Hi Laura, Greetings to Camp Humphreys all the way from North Carolina. Sounds like someone may be in the service, and if so, I’d just like to say Thank You for serving our country. Ever spend any time at Ft. Bragg, NC?

          If the house smells of BBQ, that’s a good thing… right? I do hope the Pulled Pork turned out great for you. I’ll be waiting to hear the results. Thank you for taking the time to share your comments, and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

          • Laura Lizotte says:

            Hi Steve, yes, my husband has served in the Army since 1999, I’ll pass along the thanks, appreciate them greatly. We have not been fortunate enough to have been at Ft. Bragg, I hear it is nice. We were at Hunter Army Airfield for several years in Savannah, and I have a dear friend , Michelle, in Lenoir, NC.

            We all really loved the pulled pork. It took nearly 11 hours @275 to get to 190 for my roasts. I was mopping and they got quite dark on the outside. I need to look at your rub, I may have more sugar in mine making it get darker- anyways, it did not taste burnt and the meat was juicy and tender. I am glad because there was a lot of surface area for bark as I went with two smaller roasts (all they had at the commissary) and skin down. It ended up being a late supper but it worked out for after sports and Ken working late.

            I will be doing this method again- it is against regulations for us to grill on our balcony and this just tastes like home. Thanks for a winning recipe and method. I really loved all the pictures and how you dressed the meat. I am sure I will do this time and again as this is the kind of meal I like to make to feed my large family of 7.

          • Steve Gordon says:

            Hi Laura, Thank you for stopping back by to share your results with us. Eleven hours was a long time. We cook a whole pig in less time than that with the cooker that I have pictured in the recipe article. We cook them “low and slow” at 250ºF and they are normally done in about 9 hours. But, I’m glad that they turned out well for you either way. I’m glad you liked them.

            Thank you for your return visit and for sharing your comments. And again, Thank You to you and the family for serving our country. I hope you’ll try some of our other recipes and that you’ll stop by for another visit… real soon. Be Blessed!!! -Steve

  158. Mike LaRue says:

    I think you should emphasize the Cole Slaw you picture used on the sandwich! Pork rules and there is no doubt your recipe rocks. However, people seem to discount the great sandwich toped with your favorite slaw recipe. Now you are living! Straight pork, baked beans and slaw is also hard to beat! Thanks for the GREAT article!!

    • Steve Gordon says:

      Hi Mike, Thank you for your comments and your compliments. I must agree, I prefer the BBQ Sandwich with Cole Slaw as opposed to just a plate of BBQ with slaw on the side. Sometimes, I might have mixed it together in my plate if bread or a bun weren’t available. In case you missed it, I do have a recipe for my Cole Slaw here on Taste of Southern. I hope you’ll check it out. I appreciate your visit and hope you’ll stop by often. Be Blessed!!! -Steve

  159. simone redburn says:

    Greetings from Mission,BC,Canada. Im just home from the shops with 50 bucks worth of pork shoulder. Thats quite a lot of pork ! I’ve tried making pulled pork quite a few times, but it usually ends up quite tasteless and therefore I whack a bunch of barbecue sauce on it and though enjoyable, I feel ashamed calling it pulled pork. This time I want to do it right, it is my sons 2nd birthday party tomorrow (mostly adult friends in attendance )I’m going to copy your recipe exactly as instucted .Your instructions are through and it made my mouth water
    just reading it can’t wait to get started I’ve got about 27 hours till the guests arrive…getting off the internet and into the kitchen !

    • Steve Gordon says:

      Hi Simone, Greetings from North Carolina. I do hope your Pulled Pork BBQ turned out well for you. I’ll be waiting to hear the results of your efforts. Please say Happy Birthday to the little one for us. Watch out… they grow up really fast.

      Thank you for your comments and for being willing to try the recipe. I appreciate your visit and hope you’ll stop by again… real soon. Be Blessed!!! -Steve

      • Kelli says:

        Hello! I just made this recipe for my daughter’s first birthday party and it was amazing! I usually throw some pork in a crock pot with some bbq sauce but I had the time to do it right this time. Luckily I looked at your recipe a few days ahead of time and was able to replicate it. Yes, it’s time- consuming but totally worth it!
        My only flaw was this… Party was 12pm on Saturday so I did the cooking all day Friday… So I had to wrap the meat in sections infoil overnight and then reheated in on the stove with a little of the pan juices from the day before. I might have lost some moisture there. Any better suggestions for reheating in case I need to do it the day before again?
        Thanks again for the step-by-step with pictures- very helpful!!
        Kelli, Oreland, PA

        • Steve Gordon says:

          Hi Keli, I’m really glad you were able to try the Pulled Pork Recipe. Glad you liked it.

          In the future, if you need to cook one day and serve the next, hold off on pulling the meat apart until you’re ready to serve it. You would just pop the whole thing back in the oven for a few minutes to let it warm up, then pull it and season it. A bit more work at the wrong time, but should serve up just as moist. And, adding the pan juices back in helps for sure.

          I do appreciate you sharing your comments and results. Hopefully someone else will be encouraged to try the recipe. I do hope you’ll continue to visit with us… soon and often. Be Blessed!!! -Steve

  160. Holly says:

    This recipe changed my entire stance on barbecue. I used to say I don’t like barbecue, but the eastern North Carolina sauce used on this pork has me singing a different tune. I first made this recipe a couple months ago for my daughter’s first birthday, and it was a huge hit, I had people requesting I make them some, and even suggesting I open a catering company just because of this recipe. I’ve made it again today for another party, and although it is time consuming, it’s not a difficult recipe, and the pictures and step-by-step directions take all the guess work out of it. The results are well worth the time and effort. thank you for the best barbeque I have ever had!

    • Steve Gordon says:

      Hi Holly, Thank YOU for all the great compliments. You’ve made my day… can you see me smiling? I’m really glad to hear that you tried the recipe and that you liked it so well. Be sure to invite me to the opening of that catering company when you get it started. OK?

      Thank you for taking the time to share your comments and results. It’s always encouraging to hear one of our recipes turns out well when someone tries it. Makes the effort all worthwhile.

      Keep up the great work and be sure to visit with us again… real soon. Be Blessed!!! -Steve

  161. Chris says:

    Great recipe and step-by-step explanaition. I save this recipe and for sure I will try it one day. After all, that’s why I went looking for a recipe. However, so far I don’t have a meat thermometer. That could be a problem.

    • Steve Gordon says:

      Hi Chris, I’m glad you found the recipe and do hope you’ll give it a try real soon. I think you’ll really like it. Thank you for sharing your comments and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  162. Alison says:

    Fantastic recipe. I made this pork this past Sunday and had an amazing football feast. I was using a boneless loin roast but cooked it ‘low and slow’ as you suggested and it turned out great. Love the Vinegar Based Sauce!
    So happy to be able to create this awesome BBQ in my Canadian kitchen!

    • Steve Gordon says:

      Hi Alison, Greetings from North Carolina all the way up to Canada. I’m always happy to hear that a recipe turns out well when someone tries it. I’m glad you selected the Pulled Pork BBQ and I bet it turned out really good with that boneless loin roast. I may be a bit prejudice but I think the Vinegar Based BBQ Sauce is the best. Of course, that’s our “Eastern North Carolina” version. There is a big rivalry here in North Carolina between the Eastern and Western parts of the state regarding their favorite BBQ sauce. I guess I’ll have to break down one day and do a version of the Western style here on Taste of Southern. Thank you for your comments and I do hope you will try some of the other recipes. I also hope you will visit with us often. Be Blessed!!! -Steve

  163. kathy says:

    Sooooo good….made it and it is now my ‘go to’ recipe for pulled pork’
    loved the pictures and instructions…..thx sooo much

    • Steve Gordon says:

      Hi Kathy, Thank you for trying the Pulled Pork BBQ recipe. I’m really glad you enjoyed it and delighted to know it’s now your “go to” recipe for pulled pork. That’s pretty cool. Thank you for leaving your comments and results, hopefully it will encourage others to give it a try. I appreciate your visit and do trust you will try some of our other recipes. Please visit with us again… real soon. Be Blessed!!! -Steve

  164. Jason says:

    Love this pulled pork recipe. Never used the mustard before but now it’s used every time. I’m only using the grill and oven now, no more crock pot. Thanks again.

    • Steve Gordon says:

      Hi Jason, I’m happy to hear that you have tried the recipe and liked it. The mustard really does add a little something extra I think. Thank you for sharing your comments and do visit with us again… real soon. Be Blessed!!! -Steve

  165. Pat Smith says:

    I tried the recipe for the pull pork Bar-B-Q. I prep the 10 pound pork shoulder on Thursday cooked it on Friday. I follow your directions to the letter. This was my first time ever cooking a pork shoulder. My husband and family said this was best pull pork they ever tasted thank you so much I will certainly continue to use the recipe you put on this site.

    • Steve Gordon says:

      Hi Pat, Thank you for your comments and for trying our Pulled Pork BBQ in the oven recipe. I’m delighted to know that it turned out so well for you and that you and all the family enjoyed it. Give yourself a “pat” on the back. I do hope you’ll give some of our other recipes a try and I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  166. DOY HUMPHREY says:

    Hello thanks for all the info on oven barbq cooking, really enjoyed your presentation. I have lived here in Phoenix Az since 1982 we were here less than a year and I knew we had to bring a pig cooker out here so we sent my brother back to buy one.
    we are from Fayetteville N C and always borrowed one when we wanted to cook a pig always a Christmas thing for my Dads birthday his birthday was 12-24 alot of good memories. When we got the pig cooker we started feeding the homeless on 12-24 and would bring my dad and mother out to enjoy the occasion.
    The first year we fed the homeless we did not know what we were getting into alot more people than we had planned for.
    The newspapers and TV station were looking for a feel good story at that time of year.
    The salvation army was there doing the wonderful job they always do, but they only had coffe, we had pig.
    One reporter wrote: when the Humphrey Bros came into the park the aroma of the pig floated across the park and it did not take long for the Homeless to leave the preacher for the PIG. Bless You, Doy

    • Steve Gordon says:

      Hi Doy, Thank you so much for sharing your story. I could just see all those folks turning away from the coffee line and heading for some pig. You made me laugh with that one. Thank you also for the work you have done in trying to help those less fortunate. That’s a great thing for you and your family to be doing. I hope you’re keeping that tradition alive.

      I’ve spent a good deal of time visiting around Fayeteville myself. It’s changed a great deal since 1982 as you probably already know. Military? And, where did you get that pig cooker from around Fayetteville?

      I’m glad you found the recipe and thank you for your compliments on our work. That means a lot to me. I hope you’ll give some of our recipes a try some time, keep up the good work. I hope you’ll visit with us again… real soon. Be Blessed!!! -Steve

  167. Tom says:

    Hi Steve, Great job on the oven cooked, great standby for apartment dwellers. Ate on that pig for a couple days before freezing the rest. Trimmed like you said before cooking and incorporated most of the fat after cooking Truthfully should have followed your lead and leaned it up some more. With this technique, the fat does not retain the flavor like cooking on wood or charcoal. Have never used liquid smoke before and may have gone a little lite. Froze the rest (about 2 lbs.) for the 4th. Thanks again for the great recipe.

    • Steve Gordon says:

      Hi Tom, Thank you for your comments about the Pulled Pork BBQ. It’s always good to know when someone gives one of our recipes a try and that it turned out well. I hope you enjoyed it on the 4th as planned and maybe your comments will encourage someone else to give it a try. We cooked a whole hog this past Saturday on one of my brothers big cookers for a large family gathering. When you can’t do it that way though… the oven method works pretty good in my opinion. Thank you for trying it out. Keep in touch and I do hope you’ll stop by for another visit with us… real soon. Be Blessed!!! -Steve

  168. tom says:

    Steve, Thanks for the recipe. Have been away from “North Cackalacky” for a decade and had the hankerin for some “East Cackalacky” Q. Have a seven pounder in the oven now. Will let Y’all know how it turns out. Will probably pull some, chop some and mince some and play with the fat content before showin it off to my Okie friends. Would never have considered trying this in the oven until I saw your method. Made some creamy slaw to go along and some BBQ beans. Might even throw together some Banana pudding. Used to enjoy sitting in Ralphs BBQ “observing” the travelers from I-95 try it for the first time. Thanks again, tg

    • Steve Gordon says:

      Hi Tom, Sounds like you’re just gonna have a good old pig picking up your way, what with the BBQ, Slaw, Beans and Naner Pudding. I’ll be looking forward to hearing how the BBQ turns out for you. Those Cackalacky folks make some pretty mean sauce of their own of course. I’ve never been to Ralphs but we do travel I-95 up that way quite often with my brother helping him deliver his pig cookers up into Virginia. I do hope all your friends like the Q. Thank you for trying the recipe and for taking the time to share your comments. Don’t be a stranger, stop by for another visit real soon. Be Blessed!!! -Steve

  169. stephanie allen says:

    I tried this today and it was some of the best bbq I have ever had. I used to make it in the crock pot with some store bought seasoning pack and I have never tried it this way. I had a pork butt weighing over 6 pounds and I cooked it over 8 hours and the temp was 185 so I went ahead and took it out. I guess my stove just takes longer. This recipe and the sauce was very close to the bbq I get at our local bbq restaurant. Thank you so much and I will continue to find recipes on this site to make.

    • Steve Gordon says:

      Hi Stephanie, Thank you for your comments on our Pulled Pork BBQ recipe. I’m glad you gave the recipe a try and very happy to hear that it turned out well for you. I never have been big on making it in the crock pot. I prefer the oven when I can’t get it off of one of the bigger grills or a barbecue pit. Thank you for sharing your comments, hopefully, it will encourage someone else to give the recipe a try. I do hope you’ll try some of our other recipes and I look forward to you coming back for another visit very soon. Be Blessed!!! -Steve

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