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Oven Roasted Pulled Pork for a Crowd! My favorite Southern dish, gets the winter treatment… with the perfect brine and dry rub spice blend. Perfect for large groups during the holiday season.
Where are you from? For me, that always seems like a trick question. I mean, I’ve lived in Charlotte, NC since I was three. But in Charlotte, where so many people are transplants, it’s tough to get away saying you’re from Charlotte. Because if you do happen to run into a native, the second question is, “So which hospital were you born in?”
Crazy, right? So the simple “Where are you from?” always leads to an explanation of how I’ve lived here for over 30 years. But don’t worry. I know my place. My ancestors were Yankees. Sorry, y’all.
My parentage may be midwestern, but you know what’s not? Pretty much everything else about me, including my favorite recipes. When asked to prepare a favorite Southern dish featuring a product from Southern Kitchen? I didn’t have to think too hard.
I looooove pulled pork. In the summer, we cook it on the smoker. We’ll spend all day outside, smoking a pork shoulder and dipping in the pool with a cold one as necessary. And it’s necessary a lot. 😉
In the winter, however, I like to make my pulled pork in the oven. I think it takes a little more love when you roast the pulled pork in the oven. I always brine it and combine a slew of spices for a dry rub. But the result is amazing. And with my Cristel Strate 3-ply Stainless Steel Roaster from Southern Kitchen, it comes out perfectly every time.
It takes a little forethought to make this recipe; you need time to brine the pork shoulder and roast it. But, it’s absolutely perfect for the holidays. You’ll be able to feed a full house with this recipe! Eat it pork plate-style, or serve on tacos, in soup, or make a fabulous pulled pork pizza! I’ve also added it to a breakfast hash for a hearty start to the day!
Oven Roasted Pulled Pork
First combine all of the ingredients for the dry rub and set aside. Next, mix all of the brine ingredients together. You can do this in VERY large dutch oven or 2 gallon resealable bag. Carefully add the pork shoulder and refrigerate for at least 12 hours.
Preheat the oven to 225 degrees Fahrenheit. Remove the pork shoulder from the brine and place it into your roaster, fat side up. Pat it dry, then generously massage the dry rub over the surface of the pork.
If you use an oven probe, the oven will automatically turn off once the desired temperature is reached.
Place the roaster in the oven, and insert a digital thermometer into the thickest part of the meat (ensuring it doesn’t touch bone). If your oven has a temperature probe, now is the time to use it! Cook the pork shoulder until the internal temperature reaches 200 degrees. Then, turn off the oven and allow the meat to rest in the oven until it reduces 170-180 degrees Fahrenheit.
Carefully remove the pork shoulder from the roasting pan and place on a large rimmed cutting board.
Shred with two forks and enjoy however you wish!
Oven Roasted Pulled Pork
Oven Roasted Pulled Pork for a Crowd! My favorite Southern dish, gets the winter treatment... with the perfect brine and dry rub spice blend. Perfect for large groups during the holiday season.
Ingredients
- 5-7 lb. bone-in pork shoulder
- Dry Rub:
- 1 Tb. each: ground cumin, ground oregano, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, salt, and groun dpepper
- 1/2 cup brown sugar
- Brine:
- 2 quarts water
- 1/2 cup salt
- 1/2 cup brown sugar
- 3 bay leaves
- 1/8 cup dry rub
Instructions
- First combine all of the ingredients for the dry rub and set aside. Next, mix all of the brine ingredients together. You can do this in VERY large dutch oven or 2 gallon resealable bag. Carefully add the pork shoulder and refrigerate for at least 12 hours.
- Preheat the oven to 225 degrees Fahrenheit. Remove the pork shoulder from the brine and place it into your roaster, fat side up. Pat it dry, then generously massage the dry rub over the surface of the pork.
- Place the roaster in the oven, and insert a digital thermometer into the thickest part of the meat (ensuring it doesn't touch bone). If your oven has a temperature probe, now is the time to use it!
- Cook the pork shoulder until the internal temperature reaches 200 degrees. Then, turn off the oven and allow the meat to rest in the oven until it reduces 170-180 degrees Fahrenheit. It took my pork shoulder about 10 hours.
- Carefully remove the pork shoulder from the roasting pan and place on a large rimmed cutting board. Shred with two forks and enjoy however you wish!
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Looking for some more Southern holiday inspiration? Try our Creamy Four Cheese Macaroni and our Sweet Potato Crostini with Blue Cheese & Cranberries! Enjoy!
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After cooking pork and shredding we placed it in foodsaver vacuum bags and put in freezer. When needed we will thaw it out and heat for an event for 100 people. How do we heat it and add flavor to it so it’s not dried out and over cooked? The event is June 25, 2022. Can you answer me before then please? Thank you
Do you have a sous vide device? That would be the best way, so you can just drop the sealed bags in the water. Otherwise, add meat to a slow cooker and add plenty of stock and let it warm up slowly.