How to make Pulled Pork – In the oven
This is the next best thing to slow smoked pulled pork. If the weather is not cooperating or you don’t have access to a grill or smoker, give this a try!
Wolfe Rub Recipe’s – http://wolfepit.blogspot.com/2009/10/wolfe-rub-bbq-seasoning-recipes.html
source
Looks very dry
What did you do with the fat drippings? Hope you added back to the pork after you pulled it.
Thank you. I completely changed my plans after watching this today. It is raining so not able to use my smoker, so oven time. I used yours method with a twist. I used Franklin's Texas Boston Butt rub, heavy like a brisket. I cut bunch of onions in half and set the butt on it. I pored 2 quarts of chicken broth around the onions. Its is in the oven now for 8 hours at 275. We will know in 8 hours right? lol
No bark, then no bite. Woof, woof to you Wolfe! I just bought two of these bad boys for only 79 cents a pound and needed to know what to do with them. Thanks, for being there for me, the person.
Simple easy and looks so delicious.
Definitely gonna try that fat side down.
That's the ticket, brother. Just moved, no grilling capability, wholly reliant on my oven. Thanks for getting me on the right track.
Weatherman says it's going to be -10F on Sunday with windchill siding on dangerous….looks like I'll be cooking inside that day. On the bright side, temperature control will be a snap, compared to my Weber kettle on such a day. I cooked Prime rib last year outside on New Years, and it was -20 out….but with very little wind, made things a bit challenging for me that day, haha.
When Hawaiians make kahlua pig in the oven they inject the meat with dilute liquid smoke to get a smoked flavor. It is not as good as really cooking the pork in a smoker but it does not taste like a typical pork roast. I think your rub would add great flavor. Thanks!
Trying it today I've never cooked one so let's see how it goes.
I'm going to try this, would love to have the coleslaw recipe alsothank u
Hey buddy, searching pork butt and you popped up! I put the crockpot away and am gonna do it like this.
did it last night with a 4 pounder. came out excellent
@thewolfpit what internal temp are you looking for?
Would turning up heat to speed up cooking time cause any issues? If it does what temp would you suggest?
Thanks for the upload.
looks great. how long would you cook one that is around 3 lbs?
Nice. That looked really good.
Hi guys!
Great video
How long would you cook a joint half the size for?
I finally did my Porl Butt and used a 4 pound with my digital oven probe. I cooked it to 190, but it didn't get as moist as I wanted. The bark was fine. I think next time I will do an apple juice injection and try a larger butt. I also think my oven runs hot for 275, so I will cook at 250 next time. Everyone thought it was delicious. I did rest it for an hour. I do thank you for your video. It was very helpful and better than a slow cooker.
Larry, you've come such a long way since this video. I plan on using this at the weekend! Thank you, Sir!
That could make a song, "meat side up, fat side down, that's the way we like to get down."
I had a pulled pork sandwich in a bar down town.. And there was no flavor in the meat at all.. I got my pork shoulder marinading in the fridge, been there for about 14 hours lol.. Its going in the oven in a couple of hours time and i know that it is going to be rammed with flavour.. Nothing beats home made..
Hey do you recommend wrapping it in foil or not and why?
Thanks for the tip and for watching! Larry
For those of you that want to have a bit of smokey taste to it, I'd suggest giving the pork butt some tenderizing with a fork (at least), then brining it for a half hour or so in some water and a tablespoon of whatever liquid smoke you can pick up at the supermarket. Dry it off, apply your rub, roast it.
The liquid smoke I have is the lowest rated product, but it still enhances the flavor extremely well. I'll pick up the highest rated liquid smoke next time.
Thanks for the vid WolfePit!
Thanks Dave!!
Slaw-B-Que, buddy!
Sorry about that Shane, I thought I had an annotation in the video. The rub is Wolfe Rub Original. I have put an annotation in the video at :34 mark and also in the description box for you. Let me know if you have any questions. Thanks
Larry
What rub do you use please? Or is it secret?
I'm not gonna lie to you cuz.. That looked outstanding. I got a little food woody over it. The only thing I would do di8fferently is I would use Carolina based bbq sauce because I'm from North Carolina, but it's preference I guess. Other than that, that roast looked GOOOD!! Keep it up…
Sorry it took me a while to get back to you. It was fantastic and have made 4 more since then. 2 in the oven and 2 in the smoker. Every one wants the recipe, but I'm a little hesitant! LOL! Thanks again for the great recipe!
I think tht u shld try "FOOD NETWORK CHANEL" next channel. I think yur food is AWESUM& out of the box….u shld let the WORLD know how great u CAN COOK. GOD has GIFTED me with ENCOURAGEMENT 🙂