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EASY Pulled Pork in the Oven

ByMelissa Jo Posted on Updated on

I made this pulled pork and it’s SO easy and wildly delicious! I got the recipe years ago from one of my girlfriend’s and I’ve been making it ever since! I used a Boston But Roast and the prep takes about 5 minutes. Pop it in the oven and 4 hours later you have the juiciest moistest pork that shreds like butter! I serve with rice on day 1 and the next day I turn it into a pulled pork sandwich with some BBQ sauce! YOU MUST TRY!

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Pulled Pork

Melissa Jo
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Ingredients
  

  • 4 lb Boston Butt Roast bone in
  • 10 cloves of garlic sliced
  • 2-3 tbsp. of olive oil
  • 1 lemon
  • 2 onions sliced
  • 2 tbsp. of Adobo seasoning
  • 1 packet of Sazon
  • black pepper to taste
  • 1 tbsp. of garlic powder

Instructions
 

  • Preheat the oven to 300
  • place the butt roast in a baking dish with the fattiest side up
  • cut slits all around the Butt roast
  • stuff the garlic slices in the slits and all in the natural crevices
  • rub the roast with olive oil and squeeze the lemon over the roast and massage in
  • season the roast and massage all of the olive oil, lemon, and seasoning into the roast really well
  • place the lemon slices you squeezed in the baking dish beside the roast
  • scatter the onions slices all around and over the roast
  • cover the dish VERY tightly with tin foil (no air gets in)
  • bake for 4 hours at 300
  • baste every hour and make sure you cover tightly again each time
  • once it’s done shred with 2 forks
  • this will yield a lot of delicious juice in the baking dish
  • pour the juice over the white rice and serve
  • The next day if you have leftovers mix the pulled pork with BBQ sauce and make BBQ sandwiches

Notes

  • Serve with Rice: Here is my basic white rice recipe: (I used jasmine rice)
    • to a sauce pan add 2 cups of water, 1-2 tbsp. of butter, 1 tsp. of Better Than Bouillon (chicken base), heavy pinch of salt. Then bring it to a boil
    • once it’s boiling add 1 cup of white rice. I used jasmine but medium or long grain white rice works perfectly too.
    • cover with a tight fitting lid and lower the heat down to a 2. (on a scale of 1-10)
    • leave alone for about 2–25 minutes
    • uncover, fluff up, and let sit for about 5-10 minutes
    • Serve and enjoy!
  • Tin Foil: The key to this dish is covering the baking dish TIGHT! NO AIR gets through! I usually double up on the tin foil and keep it CLOSED tight!
 
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