oven ChartsDATASHEET // CT-OV-059
ovenSTATE: FRESHVERIFIED DATASHEET
How Long to Cook Pulled Pork (Pork Shoulder / Butt) in the oven
Specification: 4-5 lb pork butt / shoulder, seasoned with dry rub, braised in covered roasting pan with 1 cup apple cider
Target Temp
300°F (149°C)
Radiant Heat
Total Time
240–300 mins
Total Cook Window
Flip Mark
No Flip
Continuous Cook
Internal Safe Temp
200°F–205°F (93°C–96°C) for shredding
USDA Safe Pull
COOK MODE
Live timer · flip prompt · target temp · rest stage
3-Step Execution Protocol
1
Preheat & Prep
Preheat oven to 300°F (149°C). Prepare pulled pork (pork shoulder / butt) (4-5 lb pork butt / shoulder, seasoned with dry rub, braised in covered roasting pan with 1 cup apple cider).
2
Cook
Cook for 240–300 mins. Do not flip; allow surface to develop undisturbed.
3
Check & Rest
Dark caramelized crust, bone slides completely free from meat, shreds effortlessly with two forks. Confirm internal temperature reaches 200°F–205°F (93°C–96°C) for shredding. Rest for 20 minutes before serving.
Verification Basis & Testing Rig
USDA FSIS 145°F pork safety (203°F targeted for collagen tenderization); America's Test Kitchen Oven-Braised Pulled Pork.
Pro Tip: Cover tightly with two layers of foil for the first 3.5 hours, then uncover for the final 45 minutes to roast a dark savory bark.
Related oven Cook Times
Chicken Breast (Boneless, Skinless)
400°F (204°C)20–25 mins
Salmon Fillet (Skin-On, Center Cut)
400°F (204°C)12–15 mins
Baked Potato (Whole Russet)
400°F (204°C)50–60 mins
Bacon (Thick-Cut, Sheet Pan Method)
400°F (204°C)18–22 mins
Pork Chops (Bone-In, 1-inch Thick)
400°F (204°C)18–22 mins
Chicken Thighs (Bone-In, Skin-On)
425°F (218°C)35–45 mins