pulled pork in the oven?

I know there is a thread about pulled pork in a crock pot but i dont have one of those. So i got a pork roast and i want to try pulled pork in the oven if its possible. I got some emiral (however the fuck you spell his name) rib rub so i plan on using that but im not sure how to bake it and keep it juicy or even what temp or how long to bake it. So if anybody has ever done this can you give me some pointers?:hungry:

I have never done pulled pork, but everything I have read always suggests very low heat. I would assume that you could basically mimic the effects of a crock pot by putting the pork and other ingredients in a pot with a lid and stick it in the oven at whatever temperature a crock pot cooks at (probably lowest setting on the oven). This most likely uses much more electricity than a crock pot but I don't see how it would be any different.

what you're doing is a braise. cover the pork with the rub and leave it overnight in the fridge if you want - i've cut corners and just put the rub on right before i sear the meat. if you have a roasting pan use it - sear the meat on all sides and remove it from your pan - deglaze the pan with water, or stock, or juice, or whatever you want to continue cooking with. then put the roast back in the pan and add liquid until it goes about half to 3/4 of the way up the sides of the meat. bring to a boil then cover with plastic wrap and foil and put in the oven - 325-350. leave it in there for 4-5 hours. check periodically to make sure you still have liquid in your pan.

easy way to do it is this - dry rub the meat - put in a pot - add liquid (pork is great with cider or apple juice or orange juice or any combination and then some water for volume) - cover and toss in the oven for 4-5 hours - remove, cool slightly, shred with forks - add your bbq and done

Stick some cloves of garlic inside if your piece of pork is thick enough.

Edit: although on second thought that might just create a bunch of holes that will be gushing with juices

thanks guys, i think im going to rub it the day before and then bake it in a pot with a water/bbq sauce mixture should i turn it every now and then when its baking? What temp will it be inside when its done?

we have about two or three real pit users on TW they've helped me out a LOT with my barbeque i forget which ones they were though :\ make a thread on GD they'll respond.

you won't need to take a temp for it - it will be cooked through long before you take it from the oven. the long cooking time is to ensure tenderness - the meat should easily seperate and fall apart.

thanks guys, i made it last night and it came out perfect. I rubbed the meat the day before (thanks java) then put it in a covered pot (thanks paul) and covered the meat in liquid that was one bottle of bbq sauce thinned out with water. At first i was baking it at 170 since thats the lowest my oven would go but that didnt seem to be doing much so then i read online and turned it up to 300 and cooked it for about 8 hours. When it was done the bones just pulled right out and i was able to shred it with a spoon. So yeah, mission accomplished. Thanks guys

nice

Bake at 225. Until internal temp reaches 185-190. It is done at 165 but will not pull easy. about 1 to 1 1/2 hour per lbs.