This oven-cooked pulled pork recipe yields plenty of juicy, fall-apart meat with rich, smoky BBQ flavor. It’s simple to make: just rub the pork with barbecue spices, pop it in the oven, and let it cook low and slow until it’s meltingly tender. As the irresistible barbecue aroma fills your kitchen, the hardest part is waiting—and then trying not to eat all the pork as you shred it!
Pulled pork is one of those dishes that actually gets better with time. It keeps for up to 4 days in the fridge and freezes well for up to 3 months, making it perfect for easy meals down the road.
What You’ll Need To Make Pulled Pork
Bone-in Pork Butt (Boston Butt): This is the meat used for pulled pork. Despite the name, it comes from the upper shoulder of the pig, not the rear. Thanks to its rich marbling, it becomes ultra-tender and flavorful when slow-cooked. The bone adds extra moisture, but if you can only find boneless, no worries—just use a 4 to 5-pound roast and expect a slightly shorter cook time.
Spice Rub: This blend of seasoning and spices—salt, paprika, cumin, garlic powder, dry mustard, dark brown sugar, and black pepper—creates a balanced and flavorful BBQ crust on the pork during cooking.
Ketchup: Serves as the base of the BBQ sauce, providing a rich tomato flavor and a smooth texture.
Cider Vinegar: Adds a tangy, fruity acidity that balances the sweetness of the sauce.
Dark Brown Sugar: Contributes a deep, molasses-like sweetness to the sauce and helps create a thick, sticky consistency.
Spicy Brown Mustard: Adds a tangy, spicy element that complements the sweetness of the sauce.
Garlic: Provides a savory, aromatic flavor for the sauce.
Step-by-Step Instructions
To begin, preheat the oven to 300 degrees F and set an oven rack in the lower-middle position. Before seasoning, pat the pork dry with paper towels. This helps the spice rub stick better and ensures a nice crust as it roasts.
Next make the rub by stirring together the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl.
Place the pork in a roasting pan. Rub your spice blend all over the pork, turning it to coat evenly.
Roast the pork for 6 to 6-1/2 hours, or until the meat is fork-tender. A thermometer inserted into the thickest part of the pork should register 195 degrees F.
While the pork is roasting, get the barbecue sauce going. In a saucepan over medium heat, mix together the ketchup, vinegar, brown sugar, mustard, garlic, and a pinch of cayenne. Let it simmer gently for about 10 minutes, stirring often, until it thickens slightly. Then, take it off the heat and let it sit until the pork is ready.
When the pork is done, take it out of the oven and place it on a cutting board or platter. Loosely tent it with foil and let it rest for about 10 minutes. This helps the juices redistribute, keeping the meat tender and juicy.
Carefully pour off and discard the fat from the roasting pan (just don’t forget the handles are hot!). Add 3/4 cup of water to the pan and set it over medium heat. Use a wooden spoon to scrape up all those browned bits stuck to the bottom. That’s where all the flavor is. Let it simmer for a few minutes, stirring often, until the liquid reduces by about half. It’ll turn really dark, but that’s exactly what you want—it’s packed with rich, concentrated flavor!
Pour the pan juices into the saucepan with the barbecue sauce and set it over medium heat. Let it simmer for about 5 minutes, stirring occasionally, so the flavors meld and the sauce gets even richer.
While the pork is still warm, grab two forks and start shredding—just pull the meat apart into large, juicy shreds. As you go, toss out any big pieces of fat or sinew so you’re left with only the good stuff.
Transfer the shredded pork to a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Give it a good toss so it’s evenly coated. Taste and, if you want it saucier, add more little by little until it’s just how you like it.
