Traditionally, pulled pork is roasted over a low fire for hours to create a tender and succulent meat. But sometimes you can’t cook over an open flame for hours on end, and you may be looking for ways to make pulled pork in a roaster.
The good news is that cooking pork roast in a roaster is easier than cooking it over an open flame. You can even use an electric roaster to make the tender, juicy pull-apart meat you want.
For tasty pulled pork, cook the pork in a roaster at 300 to 325 degrees Fahrenheit for 6 hours, or until it is so soft that it falls apart.
Forget slaving over a hot smoker or slow cooker for hours on end. With an electric roaster, you can make insanely delicious pulled pork in just 4-6 hours!
This set-it-and-forget-it method yields fork-tender meat that literally falls off the bone. The electric roaster keeps the temperature steady and circulates heat evenly around the pork for moist, flavorful results every time.
Trust me, after you try this easy recipe, you’ll never want to make pulled pork any other way again! Let’s get cookin’.
Benefits of Using an Electric Roaster
Electric roasters have some major advantages when it comes to pulled pork
- Consistent, even heat distribution prevents burning or drying out.
- Large capacity handles sizeable pork shoulder roasts up to 10 lbs.
- Hands-off cooking frees you up for other tasks.
- Portability to serve the pork right from the roaster.
- Affordable price point versus buying a separate smoker.
Pretty much all you have to do is season the meat set the temperature. and let the roaster work its magic!
Step 1: Choose Your Pork Roast
I recommend using a boneless pork shoulder roast between 5-10 lbs. The bone-in kind works too but takes longer to cook.
Pick a roast with good marbling throughout for maximum juiciness and flavor. The moderate fat content of the shoulder is ideal for moist pulled pork.
Try to buy the roast 2-3 days before cooking it. Rubbing it with a dry brine of salt and spices enhances the pork’s tenderness and taste.
Step 2: Mix Together a Simple Dry Brine
2-3 days before cooking, pat the pork shoulder dry and coat all over with this mixture:
- 1/4 cup kosher salt
- 2 tablespoons brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon black pepper
The salt helps break down muscle fibers while the sugar balances out the harshness. Let the rubbed roast sit uncovered in the fridge until ready to cook. The seasoning will penetrate deep into the meat.
Step 3: Prep the Roaster and Pork Shoulder
Take the pork out of the fridge about 30 minutes before cooking to take off the chill. Preheat your electric roaster to 300°F.
While it heats, rinse off the brine mixture from the pork and pat the roast completely dry. Place it directly in the roaster and don’t add any liquid – the pork will release its own juices.
Insert a meat thermometer into the thickest part of the shoulder, without touching any bones. Maintain a steady 300°F temperature setting throughout cooking.
Step 4: Let It Roast
Now comes the easy part – just let the pork roast undisturbed for 4-6 hours. How long exactly? Well that depends on a few factors:
- A 5 lb roast takes around 4 hours
- A 10 lb roast needs up to 6 hours
- Bone-in roasts require more time
For any size roast, cook until the internal temperature reaches 205°F and the meat shreds easily. Resist opening the lid too much to allow even heating.
<div class=”tip”> Check the temp every hour or so and add more time if needed. Low and slow is key for pulled pork perfection!</div>
Step 5: Make It Shine with a Crispy Bark
Here’s a pro tip to take your pork’s outer layer to the next level:
About 30 minutes before the roast is done, coat it all over with a flavorful, crispy bark. Mix up this easy barbecue rub:
- 1/4 cup dark brown sugar
- 2 tablespoons chili powder
- 1 tablespoon kosher salt
- 2 teaspoons black pepper
- 1 teaspoon cayenne pepper (optional)
The sugar will caramelize into an incredible crust that adds texture. Your finished pork will have layers of flavor!
Step 6: Remove, Rest, and Shred
Once the thermometer reads 205°F, turn off the roaster but don’t remove the pork right away. Let it rest in place for 1 hour – this allows the juices to reabsorb for the most succulent meat.
After resting, carefully transfer the roast to a cutting board. Use forks or your fingers to shred and pull it apart into long, thin strands of juicy pork heaven.
Stir in your favorite barbecue sauce if desired. I like to keep some sauce on the side for drizzling over each serving.
Step 7: Time to Devour Your Masterpiece!
Alright folks, the moment you’ve been waiting for – dig in! Pile the insanely flavorful pork onto soft burger buns for epic sandwiches. Or serve it over a bed of mac and cheese or mashed potatoes.
Some of my favorite sides to complement pulled pork include:
- Tangy coleslaw
- Buttered corn on the cob
- Cheesy grits or baked beans
- Crisp onion rings or fries
- Fresh watermelon slices
Leftovers will keep in the fridge for up to 5 days. Reheat individual portions in the microwave with a splash of sauce.
Roasting Perfection Made Easy
The key steps are a simple dry brine, 300°F low temperature, 6 hours max cook time, and resting before shredding.
Serve up this mouthwatering roast for game day, potlucks, or just a cozy family dinner. Braised pork at its finest! Now who’s ready for some epic sandwiches?
It’s All in the Cut
Pulled pork is always a winning meal, whether youre making it in your barbecue pit or roaster. The tender, flavorful shredded meat can be served by itself or stuffed into a bun. The spices and sauces you use to make pulled pork affect how good it tastes and how tender the meat is, but the cut of pork that is usually used is what makes the dish stand out.
Commonly referred to as the Boston butt, the meat that fills your pulled pork sandwiches comes from the shoulder of the pig. The shoulder is a heavily worked muscle, which generally means a tough cut of meat that needs to be cooked slowly to help break up the tough muscle fibers.
Boston butt is the best cut of meat for your pulled pork in roaster recipe, and it’s not just because of how it’s cooked. The piece of meat is marbled with connective tissue and fat that melts when you roast it slowly. This makes the flavor and juices even stronger.
Pulled Pork in Roaster
The way you prepare the meat may be the same whether you’re cooking the pork in the oven in a roasting pan or in an electric roaster. The cut of meat, the spice rub, and the final sauce are all important parts of making a tasty pulled pork.
Consider this pulled-pork recipe:
Ingredients:
- 3 tablespoons brown sugar
- 1 tablespoon paprika
- 1 teaspoon garlic powder
- 2 teaspoons black pepper
- 1 teaspoon onion powder
- 1 tablespoon Kosher salt
- 5 to 7-pound pork roast (preferably Boston butt)
- Your favorite barbecue sauce recipe or bottled sauce
Directions:
- Put paprika, garlic powder, onion powder, brown sugar, and Kosher salt in a small bowl. Mix them together. Cover the pork roast with the mixture and let it sit for at least one hour or overnight.
- Preheat oven to 300 degrees Fahrenheit.
- Spoon the pork roast with the marinade into a roasting pan. Cook for 6 hours, or until the meat is so soft it falls apart.
- Take the meat out of the oven and let it rest for 10 minutes.
- Shred your meat with two forks.
- Put the barbecue sauce and shredded pork in a bowl and mix them together.
To find out what temperature and time to use when cooking with this tool, look at the user guide for a pork roast in electric roaster oven recipe.
The cooking time may give a general idea of when your roast will be tender and juicy. But, whether its pulled pork in roasting pan or pulled pork in roaster, the USDA recommends you cook the pork until it reaches 165 degrees Fahrenheit.