Pulled Pork Shoulder Butt Roast (NuWave Oven Recipe)


8 Pound Pork Shoulder Butt Roast, thawed
Yellow Mustard
Pork Rub or Pork Butt Rub of choice
1/2 cup of Apple Cider Vinegar
1 1/4 cups of Apple Juice


  • Dry the outside of the meat with paper towels.
  • No trimming necessary
  • Cover meat side with yellow mustard and pork/butt rub.  Then lay the meat side side down.
  • Inject with:
    • 1/2 cup of apple cider vinegar
    • 1/2 cup apple juice
      (1 cup of the total mixture.)
  • Cover the rest in yellow mustard
  • Rub the rest with pork/butt Rub.
  • After injection and rub are applied.  Let the meat rest for 30 minutes.
  • Place the Pork Shoulder Butt meat side down, fat cap side up, on the 1″ rack of the NuWave Oven, with the Extender Ring.
  • Cook at Power Level 6 (P60) 250° F. until the internal meat temperature reaches 165° F.  The exterior should appear well cooked.  (This may take about 5 hours.)
  • Wrap with foil and add 1/2 cup apple juice.
  • Cook at Power Level 7 (P70) 275° F. until the internal meat temperature reaches 200° F. (This may take about another 3 hours.)
  • Open the foil and add 1/4 cup apple juice and close it again.
  • Still wrapped in the foil, place the Pork Butt in a cooler for 1 hour.
  • Break the pork up with forks or other tools and enjoy!


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