The weather finally broke the other day after a long, wet and chilly winter, so I planned to celebrate with a large hunk of meat and my smoker. Unfortunately, as it often does, life had other plans for me. I no longer had a free day ahead of me to tend to my meat and smoker, so I needed a new plan. I had already put the dry rub on my pork the night before and promised my family pulled pork sandwiches for dinner so I decided to roast the pork in the oven, low and slow. I knew the end product would be missing the signature smoky flavor, but the pork would still be tender, juicy and delicious and require way less babysitting on my part. I was right – the pork was excellent. The next time life gets in the way of your original plans or you just don’t have a smoker, give this recipe a try!
Use my simple dry rub to season the pork perfectly. Rub and refrigerate overnight.
Clearly wasn’t able to resist tasting before taking a picture…
Oven Roasted Pork Shoulder
Easy Oven Roasted Pulled Pork with Coleslaw
Ingredients:
- 4 tbsp. paprika
- 1 tbsp. ground cumin
- 1 tbsp. brown sugar
- 2 tbsp. granulated sugar
- 1 tbsp. kosher salt
- 1 tsp. freshly ground black pepper
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 7 – 9 pound bone-in pork shoulder or butt, rinsed and patted dry
- 1 cup BBQ sauce (homemade or your favorite. I was pressed for time so I used Sweet Baby Rays – one of my favorite bottled sauces)
- 1 head of green cabbage, shredded
- 2 carrots, shredded
- 1/4 cup mayonnaise
- 1 1/2 tbsp. white vinegar
- 2 tbsp. granulated sugar
- 1/2 tsp. celery salt
- 1/2 tsp. kosher salt
- 1/2 tsp. freshly ground black pepper
- 2 tbsp. apple cider vinegar
- Buns (I use Ciabatta, that I lightly toast)
Directions:
- Place first eight ingredients into a small bowl and mix well to combine. Remove 1 tbsp. of the spice mixture and set aside for use later.
- Carefully make several incisions into the fat of the pork to score it, being careful not to cut all the way through to the meat.
- Rub pork all over with the remaining spice mixture. Place pork in a roasting pan, cover with plastic wrap and refrigerate for at least 8 hours.
- Remove pork from the refrigerator 30 minutes before you’re ready to put it in the oven.
- Pre-heat oven to 275 degrees.
- Remove plastic wrap and roast pork for 7 1/2 – 8 hours, until very tender.
- Meanwhile, toss cabbage and carrots together. Refrigerate in an airtight container until ready to use, up to two days.
- In a medium bowl, whisk together mayonnaise, white vinegar, sugar, celery salt, salt and pepper. Cover and refrigerate until ready to use, up to two days.
- Remove pork from oven and let rest, loosely covered with foil for 15 minutes. Reserve about 1/2 cup of the juices from the pan. The juices can be refrigerated for up to two days.
- Using forks or your hands, shred the pork. Pork can be refrigerated, covered, for up to two days.
- When ready to assemble sandwiches, place a large pan over medium-high heat. When the pan is hot, add the pork, reserved spice mixture and reserved pan juices. Cook for 4 – 5 minutes until warmed throughout.
- Add barbeque sauce and apple cider vinegar. Cook for 2 – 3 more minutes, stirring often.
- Mix mayonnaise mixture with cabbage and carrots.
- Place pork on buns and top with coleslaw, if desired. Serve immediately.
Tagged: apple cider vinegar, BBQ sauce, brown sugar, celery salt, Ciabatta, cumin, garlic powder, granulated sugar, onion powder, paprika, pork butt, pork shoulder, white vinegar
Fantastic! My go to recipe for pork shoulder and pork butt! The bark is amazing. Thank you for sharing.
Awesome! So glad you like it! Thank you for taking the time to say so!
Do you cover the pork while it is cooking? Also you say to mix the mayonnaise mixture with the cabbage and carrots in step 13, but I didn’t see anywhere the mayonnaise was added to anything to make a mixture. Should it be added in step 8?
Hi Loretta!
Sometimes I write these recipes and when I go back to read them, I’m shocked at some errors! Thanks for catching them. First question – do not cover the pork while cooking. Not covering it helps the fat cap get really crispy. As to your question about the mayo – step 13??!? I’m embarrassed that this recipe has so many steps. 🙂 I’ve corrected it but your assumption was spot-on. Add it in step 8.
Thanks for reading, writing and having patience.
-Dave
This recipe was amazing!! I used it on Christmas Eve and it got rave reviews…I also had the question about the Mayo but I read the comments and was able to add accordingly. Thanks for the share!!
Thanks for the kind words, Laura! I am really glad you enjoyed it!
Baked mine according to the resipe above, searched for a BQ sauce on Line and found a sauce that advertised best sauce on the planet from American royal Kansas City world BQ sauce Contest 2017 2018 said back to back win it quoted Best sauce on the planet thirteen country and USA. I had to buy. It made my pull pork over the top. I purchased Robs original . Now will try the the rest of Robs line.
Tried this recipe yesterday. looked just like your picture when I was done. Great flavor and moist all the way through. Turned out very good. thanks for the recipe!
Awesome! Thanks for commenting and trying the recipe!
Do you have any cook time suggestions for a 3-4lb boneless pork butt?
Hi Cassie –
20 – 30 minutes per pound at 350.
This was an AWESOME dish! The pork was tender and juicy. I made a vinegar based BBQ sauce for it. The slaw was so simple and perfect! We made sandwiches on potato buns with the slaw on top. This is my new go-to pulled pork. And I appreciate that you included the slaw. Made it super easy having both recipes at once. I topped the sandwich with some sweet hot pickled jalapeños for an extra kick. Thanks for sharing this great recipe!
So glad you enjoyed it! The jalapenos sound great!
How long do I cook a 4 lb Boston Butt bone in?
Hi Louise –
I’d estimate about 50 – 60 minutes per pound at 275 degrees or until internal temperature reaches 190 – 195. Every oven is different so keep an eye on it and take temperature often!
Thanks for reading!
Can I use a crock pot for this?
Hi Geege –
You can, you just won’t get the crispy skin. I’d recommend 8 hours on low. Thanks for reading and writing!
I have a roast that is 15.5 lbs. what would be the recommended cook time
I’d estimate about 50 – 60 minutes per pound at 275 degrees or until internal temperature reaches 190 – 195. Every oven is different so keep an eye on it and take temperature often!
Thanks for reading!
Turned out great!
Thanks for reading and commenting! Glad you enjoyed it!
Part of my pork shoulder was covered with thick pig skin, with a fat layer under it. Is the pig skin removed?
That’s odd. I’ve never had the skin still attached – just the fat cap – which crisps up while it cooks and can be removed at the end.
How long should I bake a 10 lb. Roast.
Ovens vary – but I’d say around 8 – 8 1/2 hours at 275.
This is my go to recipe for any gathering. It’s the crowd’s favorite. Easy to make and full of flavor.
Awesome! Thanks for reading and commenting!