How to make pulled pork or pork butt in the oven!
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- เผยแพร่เมื่อ 8 ก.พ. 2025
- Hello Everyone and welcome to my channel👨🍳! Here you can find simple and easy recipes that any level of chef can make!
#oven #pork #youtuber #happy #Tim #cook #howto #recipebyTimClowers
I don't wanna be a millionaire or anything, just enough to be able to treat my family to this kind of meal.
Nice - Did u catch me on Next Level Chef this last Sunday night?
You will get there, brother!
You can get pork butt for $2-$3 per pound!
Bought pork butt today for under $2 a pound at Walmart
If your in the PNW pork shoulder is usually about a buck per pound if its bone in? Not quite as much fatcap but just as delicious for the same thing
Third time I am making this recipe! Fantastic! Thank you! 🙏
Thats awesome. Be sure to check out my website for an injection liquid recipe: cookitwithtim.com/1516/smoked-pork-butt/
Thanks, needed to see the process for oven pulled pork and you delivered. I used sriracha as my binder. For the basting liquid I used a mix of acv, coffee, liquid smoke, and honey (didn't have apple juice on hand). Cooked it in the beginning at 400 for 30 minutes, then added water to the pan with a teaspoon of liquid smoke, turned oven down to 250 for 2 hours, basted and did another 2 hours. Let it rest for 1 hour then shredded. This was for a 4 pounder.
Nice my friend
There only thing I'd do differently is lower the temperature and increase the time to get more gelatin out of it. It doesn't need to be seared if it's in there for 6 - 7 hours at 285.
It turned out absolutely amazing but try your way and let me know how it turns out!
Then, when you do yours, that’s what you do do you don’t run your craw bout it and someone else’s post
Absolutely clutch when the smokers broken! Thank you sir
Your welcome
Thanks looks great I m going to try it
Thank you
Absolutely nothing! That’s looks so amazing brotha great job & thank you
Thank you
Amazing Recipe, gonna make it for pot luck on Saturday, and hopefully, it turns out as good as your 🍻
That’s awesome
Finally someone who doesn’t use sugar to cook 👨🏻🍳 a delicious pork in the oven 🤩 Thank you! After watching a lot of videos I thought we have to put sugar in order to taste good lol 😂 In my culture don’t use sugar in the food. Although I’ll use some apple juice as a base 👌
@@dakotakim1837 amen - I try to stay away from sugar in savory dishes. Even my rubs - can’t stand it when companies put sugar in their rubs!
Heck yeah I’m going to try this
@@keithtorbert9929 awesome
Thanks man, I'm doing it tomorrow!
@@scottsinger273 awesome
I tried this and it came out fantastic! My first time trying liquid smoke and I was blown away. I ended up adding a lot more apple juice at the end after I shredded my pork then you did to give it that more apple smoked flavor.
The cut of meat I had wasn’t even probably the right cut and it still came out good. I came in this giant multi pack I couldn’t pass up and it was probably some kind of pork roast. Didn’t have a fat cap, but was still great.
@@juanitapinson1402 that’s awesome glad u loved it
Can we get measurements? Looks awesome,tyvm
Oven Roasted Pulled Pork
Pre-Heat Oven to 375°
2 Tbsp of each of the seasonings:
Sea or Kosher Salt
Pepper
Chili Powder
Paprika
Mustard
Celery Salt
Garlic Powder
Onion Powder
Recipe is based up a 6-8 lb pork butt.
Score the fat cap of the pork 3/4 - 1” deep using mustard as a binder season all sides of the pork.
Place pork in oven for 30 minutes then remove from oven and turn down to 275°
Pour 2 Tbsp apple juice & 1 Tbsp liquid smoke over pork and then cover and place back in for 5 1/2 to 6 hours until internal temp reaches 203°
Remove from oven and put in hot box or regular drink cooler for 90 minutes to rest. Then shred pork and re-season and add 1 1/2 more Tsp of liquid smoke.
@@CookitwithTim awesome, tyvm bro
I always use bone in. Im trying this recipe out right now
Hope u love it
Perfect!
@@wingnuthut4208 Thanks
Awesome.
Thanks
Thank you 😊
Awesome
I have an 8 pound bone in.....i hope this isn't too much of a rookie question but do you have any suggestions or video for mexican carnitas style recipe? Since its such a large piece with the bone in i was thinking about getting 2 meals out of it....street tacos first then pulled pork? Any tips are more than welcomed for this single mom trying to teach her son right while learning myself 😂.
O gosh. That would make several meals. The key is to season for 24-48 hrs before cooking
Bro, Latino pulled pork secret. Make 10 holes big enough for garlic cloves, and stuff the holes with garlic cloves before cooking
Elijah! That’s sounds amazing
@@CookitwithTim I’m copying your recipe with the added garlic cloves. When I cook this thing tomorrow, it should be fantastic!
@@ereyes95 sounds awesome
Wouldn’t putting holes let juices out?
@@jameshill8493 If you cut through the whole thing and flip it, yea. But if you cut just deep enough to fit garlic, juices won’t really spill. Great question tho!
Bro got me drooling 😂
Awesome
OMG. This turned out so well for me, great recipe.
Glad it worked out 4 u
I’m trying your recipe without the smoky sauce because I didn’t have but I put smoke paprika and left it marinated with mustard and the spaces all night. Let’s see how it tastes after I cook it. I just put it at 275 F for 30 min to start 👍
Ok. Let me know how it turns out.
@ The pulled pork turned out delicious 😋 and well done 👍! Again thanks for the recipe!
@ that’s amazing yay glad it turned out
I’m going to do this tomorrow! Mine has the fat on the side not the top, and is bone-in. But I missed how long to bake at 275? Do you have the recipe written out somewhere?
@@emilywalls9317 it’s not on my website but in my notes: Oven Roasted Pork Butt
Seasonings:
Salt
Pepper
Garlic & Onion Powder
Paprika
Bone Suckin Sauce
Cook in the oven uncovered for 90 at 250 degrees then remove.
Then add liquid smoke, apple juice and a little more seasoning and cover with foil and cook in oven at 250 until internal reaches 200° - Then remove from oven and pour off some of the liquid. Cover - put in hot box for 90 minutes and then pull it out and shred for pulled pork sandwiches.
I just picked a day off to do this and checked on it regularly until it was just falling apart completely. After getting the initial crust on the top, I had it in the oven for about six hours at 275. It’s obviously going to vary based upon size.
Trying oyster sauce as a binder and a little beef stock and Frank's Red Hot. Hopefully it is edible.
That sounds good
That laugh after "no sugar" was shots fired 👀
@@ZoRod214 let’s go
I would cut it up nicely like its for a plate served in 5 star restaurant.
Nice
What internal temp did you aim for before you rest it.
200°
I'm fixing it tonight I will tag u in it.
Yay thanks very much
I have an 7 pound bone in how long do I have to cook it?
@@kingaivankovics935 until
Internal reaches at least 200° F
@@kingaivankovics935 maybe 8 hrs
@ why do you need the Apple juice ??
@@CookitwithTimhow many pounds your pork ?
@@kingaivankovics935 it’s brings a sweetness to it that I love it
Target temp for the thermometer?
200°
the only thing i’d do different is taking a bigger bite to taste it 😂
@@QuiffAify haha absolutely
Internal temperature??
200°
Use smoked sea salt. Adds a good bit of smoked flavor
Great addition
Sweet I have some
Yeah it's dine for sure I'm definitely making me a foot long sub
Let’s do this
@@CookitwithTimI'm good until I get to the hotbox what do I do if I don't have one
@@supadav4172 just a regular drink cooler works just the same
@@CookitwithTim 10-4
What size is it I’m trying to figure out how long should I cook a 20 pound pork shoulder
I cook usually 10-12 lb butts and it takes 9 to 9 1/2 hrs
Im about to make pork butt for the second time in my life. You use all that seasoning AND the bbq rub? Last time i only only used chicken rub (i didn't have bbq rub), bone broth, and bbq sauce at the end. I forgot to score it and use a binder but it was cooked in a slow cooker and turned out ok it just didn't have alot of flavor.
That still sounds good
@@CookitwithTim I'm just wondering if the pros add all the seasonings you mentioned? Or just the rub
@@tclyde865 yes but lots of pros use a premixed rub I tend to use my own
@@CookitwithTim gotcha! 👍
So apple juice or ACV?? I can do it tonight with Mango or ACV.
I would do apple juice
@@CookitwithTimokay thank you
@@lesliemandic9673 your welcome
Bro came outta M.Night Shyamalan's Trap
I'm curious was it apple juice or apple cider vinegar
ACV
@@CookitwithTim thanks for clarifying,!
@@courtneymoore3661 your welcome
@@courtneymoore3661 actually wrong video I was thinking this was a ACV & Apple juice mix
🔥🔥🔥
Thanks
Can I put this in a taco?
@@dfs6575 absolutely
You said 275 for 5 1/2 hours but your comment says 4 1/2 -5 hours. Can you clarify? Also, you mentioned something about the liquid. Did you remove it from the pan when you let it rest?
NP. In the beginning I stated 375 for 30 minutes to get a crust on it and then lower it to 275 for 5 1/2 hrs and cover it
NP. In the beginning I stated 375 for 30 minutes to get a crust on it and then lower it to 275 for 5 1/2 hrs and cover it
Still need more info? 😊
Temperature?
275° for 4 1/2 - 5 hrs - let it rest for an hr or longer too
@@CookitwithTim 275°c?
@@dle9164 no Fahrenheit
@dle91 how can it be 275 Celsius? 🤣🤣
😢wow
@@pineda64659 lets go
Substituting aluminum pans for my big ass dutch oven
Let’s go
Not a fan of liquid smoke. Never have liked it.
I’ve never done a pork shoulder or butt. So…what’s the apple juice do? Just help keep it moist and add flavor or what?
Does fat cap go up or down?
Fat cap up or down doesn’t really matter. AJ is really for a touch of flavor since this is being oven cooked.
@@CookitwithTim appreciate the information. Venturing into a new area for me. I’ve done ribs countless times in the oven, but never a shoulder or butt. Google searches led me to your video. You kept it simple and to the point. Definitely gonna give you a follow.
@@asmooney84 thank you
Only thing I would do differently is substitute the apple juice for apple cider vinegar.
That works
@@CookitwithTim
They don't call me Chef Boy R Bubblez for nothing! 😆
Was it just me or too much liquid smoke? That stuff is concentrated!😊
Perfect amount
😮 liquid smoke!?!?!?!?
Yes 👍🏼 it
What can I do if i don’t have a hot box?
Regular cooler works - put hot pad under pan
The black gloves make all the difference
Maybe so
What if you don't have a cambro
Drink Cooler or anything insulated works.
Buy KFC chicken....
Good lord that took too long... 😂
Nope - this was way better
😂😂😂
That’s why you do it early then by the time everyones hungry for dinner, its ready.
Easiest way to ruin anything (imo): put liquid smoke on it.
@@gidget101 awesome
Where the whole recipe?
Oven Roasted Pork Butt
Seasonings:
Salt
Pepper
Garlic & Onion Powder
Paprika
Bone Suckin Sauce
Cook in the oven uncovered for 90 at 250 degrees then remove.
Then add liquid smoke, apple juice and a little more seasoning and cover with foil and cook in oven at 250 until internal reaches 200° - Then remove from oven and pour off some of the liquid. Cover - put in hot box for 90 minutes and then pull it out and shred for pulled pork sandwiches.
Yep 😂no sugar
👍🏼👍🏼
"not doing any sugar"
Adds apple juice......
👍🏼👍🏼👍🏼
Use a grill lol😂
L A L
So far, I've rubbed it with mustard & molasses, seasoned it & wrapped in plastic. I was going to smoke it, but the weather daf about my plans, so I'm trying this method tonight instead. Thanks for the tips! 🤞🏻
Awesome. Let me know how it turns out.
It was great! I let it go @ 375 for an hour, then overnight at 225. The crust was righteous!
@@Satans_lil_helper Thats awesome. Glad it worked out.
@satanslittlehelper3817 did you cover it after first hr?
Yes, definitely cover it to retain all of the moisture. That first hour uncovered is crucial for a good bark, but cover it for the rest of the cook.
Liquid smoke a.k.a liquid cancer
Jesus loves you to Mary.
Never use a fucking oven for bbq that’s what I would do different
Thanks Chris
Here’s what I would do different. This is my late Grandmothers recipe and she had made this since the 1930’s but it is similar to yours.
Take a Boston Butt and season it with S&P and brown it in a Dutch Oven with a little oil. Add two cups of diced Mirepoix. 1 large can of (28 oz) diced tomatoes (obviously fresh tomatoes will work), 1cup brown sugar, and here she was like (it is up to you and your taste and imagination on how to season it). She would use mustard, sage and cracked red pepper and some S&P.
She would then braise it at 325 until the shoulder bone would easily slide out. She would then shred the meat and, uncovered, toss it back into the oven till the juices reduced to a sauce. Again she was very liberal and experimental with her seasoning but the essentials were giving the pork a good sear, the Mirepoix, tomatoes and brown sugar then braising till fall apart tender and then reducing the sauce to desired consistency.
This is pretty much a no fail recipe. During the Great Depression while my Grandfather was earning his stripes as a RR Conductor my Grandmother opened a soft serve ice cream shop just down the block from where they lived in a small town. She served this braised pork recipe as sandwiches for lunch time. In the early 70’s she sold her ice cream stand which included giving the new owners this pork recipe.
That ice cream stand is still operating and are still serving her pork sandwich recipe.
Thanks for the input
We Mexicans don't use liquid smoke. Eww 🤢
Thanks Caleb. How do you get a Smokey flavor in the meat by cooking it in the oven?
@@CookitwithTimI dunno how they do it but I have ne er card for liquid smoke. The rest of the recipe sounds fab tho.
@@lesliemandic9673 thanks
I'm Mexican, I use liquid smoke! Lol
@@prettyandstuffff 👍🏼👍🏼👍🏼
How long??
About 4 1/2 to 5 hours. But I recommend a thermometer to check temp
Only thing I would do different will be no liquid smoke. Yuck 🤢
That's not fast.
The entire point is it was supposed to be quick.
Disliked.
Nice. Still quicker than a smoker and nope I didn’t say anything about being faster
The point is convenience for those who don’t have a smoker or grill at their house
You can have delicious pulled pork or fast pulled pork. You can’t have it both ways.