This fork tender overnight pulled pork recipe will have your friends thinking you're an accomplished chef. One of the easiest and most forgiving large cuts of meat there is. You simply season it with flavors you're going to use in your recipe, and throw it in the oven or slow cooker overnight. When you wake up in the morning your nose will be greeted with intoxicating scent of roasting pork.
For this recipe you can use bone in- or boneless shoulder. In the grocery store you might find it as a picnic roast, picnic shoulder, pork butt, or boston butt. You can use skinless or skin-on as well. I like to use skin on and crisp it at the end for what we call in the south "cracklin". This cracklin can be chopped and mixed throughout your pulled pork.
How to make overnight pulled pork
Preheat your oven to 250F. If you're a die hard purist you may be shocked to see a temperature this high, but in my experience most home ovens just are not accurate at temperatures lower than this. To ensure success we're going to go at that temperature.
Season your pork butt with salt, pepper, sugar and any other seasonings that lend to your future preparations. If you're making Latin American food add cumin, and chili powder. If you're making bbq add your favorite spice rub. I generally always use salt, sugar, mustard, and black pepper.
Wrap the pork in parchment paper. Then wrap it in foil. This is a necessary step because the acid in the mustard will eat holes in the parchment paper. Double wrapping it will help keep it moist for the long overnight cooking.
If you have a roasting rack use it to raise the pork from the bottom of the sheet pan. Cook overnight for 8 hours or up to 10 hours.
The pork will done when you can slide a butter knife through it with no resistance. The pork should easily shreddable with two forks. If you continue to cook past 10 hrs the pork will lose texture and become more stringy and less defined.
At this point if you're using the skin on version remove it from the oven and let the pork rest for 10-20 minutes.
Preheat the oven to 500F. Once the oven is preheated cook for 10-20 more minutes until the skin begins to puff and create an extremely crispy cracklin.
Let the pork rest for 20-30 minutes until its cool enough to handle and shred. Serve as is with a sauce like salsa roja or incorporate into other recipes.
Seriously Easy Overnight Pulled Pork
- Sheet pan with wire rack
- Tin Foil
- 5 lb Pork shoulder or pork butt skin on preffered but not necessary
- 1.5 tbsp Kosher salt use an additional 1tsp per lb of meat over 5lb
- 2 tbsp Sugar
- 1 tbsp Black pepper
- 1/4 cup Mustard
- Preheat oven to 250F.
- Rub pork with dry seasonings and mustard.
- Wrap with parchment. Then wrap with foil.
- Bake for 8 hours or until a butter knife meets no resistance with the meat. It should be easily shredded with a fork.
- Remove the pork from the oven and let it rest for 10-20 minutes. Preheat the oven to 500F
- Cook the pork for 10-20 minutes more or until the skin is puffed and crispy.
- Let it rest until cool enough to handle and shred with two forks.
- Enjoy as is with a sauce or incorporate into other recipes.