This Pulled Pork in the Oven develops a rich, deep flavor with slightly sweet undertones as it slow cooks for hours. A unique spice rub with paprika, onion, and garlic powder is sweetened with brown sugar and gently massaged into the pork. You won't find a more flavorful pork recipe than this one!
This mostly hands-off recipe offers the utmost in versatility, as you can use the pork in so many different ways like in a sandwich or wrap, as a taco filling, or on top of a salad or pizza. Or, like we often do, eat it with a salad and potatoes on the side.
If you love this pork recipe, you may also like this Slow Cooker Pulled Pork Recipe, these Slow Cooker Pork Riblets, or these Smoked Pork Tacos.
Why You Will Love This Oven Pulled Pork Recipe
- Flavor Explosion: The combination of brown sugar, paprika, garlic powder, and other seasonings creates a spice rub that infuses the pork with incredible flavor.
- Tender and Juicy: Slow-cooking the pork shoulder in a mixture of apple cider vinegar and chicken broth results in tender and juicy meat that's perfect for pulling apart effortlessly.
- Versatile: This shredded pork recipe is incredibly versatile; you can serve it as a main dish, on its own, in pork sandwiches, tacos, wraps, salads, pork nachos, or even on pizza.
- Easy Preparation: With simple seasoning and minimal hands-on prep time, this recipe is perfect for busy weeknights or lazy weekends when you want a hearty and satisfying meal with minimal effort.
- Crowd-Pleaser: Whether you're hosting a casual get-together or a big family dinner, this easy pulled pork recipe is sure to be a hit with guests of all ages. It's comforting, delicious, and always a crowd-pleaser.
Ingredients
- Pork Shoulder: Pork shoulder, also known as pork butt or Boston butt, is a cut of meat that's perfect for slow cooking. If bone-in pork shoulder is not available, you can use pork loin or pork tenderloin, though they may not be as succulent or flavorful.
- Chicken Broth: Chicken broth adds depth of flavor to the pork while it cooks and keeps the meat from drying out as it cooks. If you don't have chicken broth or chicken stock on hand, you can use beef broth, vegetable broth, apple juice, or even water as a substitute.
- Barbecue Sauce: Added for flavor during cooking the pork and then more is added in after cooking as well to boost the flavor. Choose any type of barbecue sauce you like or make your own homemade.
- Olive Oil: Olive oil helps the dry rub stick to the pork. Feel free to use another type of oil, such as avocado oil or vegetable oil instead.
- Brown Sugar: Brown sugar adds sweetness and helps balance out the savory flavors that are in the rub. It also contributes to caramelization during cooking, creating a delicious crust on the pork. If you don't have dark brown sugar on hand, you can substitute it with granulated sugar or even honey for a similar level of sweetness.
- Paprika: Paprika adds a rich, smoky flavor and dark color to the pork.
- Garlic Powder and Onion Powder: These add a savory flavor to the rub without the sharpness of fresh garlic or onions. If you like fresh garlic or onion, you can finely mince fresh instead and add them to the rub instead.
See the recipe card below for the full list of ingredients and the exact quantities of each ingredient.
Variations
- Kick up the heat: Stir some cayenne pepper or red chili flakes into the spice rub.
- For more savoriness: Add a touch of Worcestershire sauce to the spice rub for a deeper, more savory flavor.
- Add some smokiness: Use smoked paprika instead of regular paprika, or add a few drops of liquid smoke to add a smoky flavor.
How to Make Pulled Pork in the Oven
Step 1: Prepare the BBQ rub. Add all of the dry rub seasonings to a small bowl and mix to combine.
Step 2: Season the pork. Pat the pork dry with paper towels and then brush it with olive oil. Rub the seasoning evenly onto all sides of the meat.
Step 3: Prepare for cooking: Place the seasoned pork in a baking dish and pour the chicken broth and barbecue sauce around it so it stays moist while cooking. Cover with aluminum foil.
Step 4: Cook. Place the pork in the oven on the center rack and bake at 325° F for about 1 hour per pound.
Step 5: Rest and shred. Remove the pork from the oven and allow it to rest for about 15-20 minutes. Use two forks to shred the pork right in the baking dish.
Step 6: Serve and enjoy. Serve the shredded pork with pan juices or more BBQ sauce and hamburger buns, if desired.
If you love this pork recipe, you'll also love these Slow Cooker Hoisin Pork Chops, or Pork Stew in the Slow Cooker.
Storage
- Refrigerator: Allow the pork to cool completely or get to room temperature before storing. Transfer it to an airtight container and store in the fridge for up to 3-4 days.
- Freezer: After cooling, transfer the pork to a freezer bag and store in the freezer for up to 2-3 months.
- Reheat: Gently warm the leftover shredded pork in a saucepan on the stove over medium heat, in a preheated oven at 350° F, or in the microwave, adding a splash of chicken broth to keep it from drying out.
Serving Suggestions
This shredded pork recipe is super tasty! It's sure to be a family favorite when paired with some tasty sides. Here are some of our favorites for a bit of inspiration!
- Serve it on buns to make pulled pork sandwiches! It's great with some pickled onions, onion ketchup, or a quick slaw. To spice it up serve with our homemade hot pepper sauce.
- Make for Sunday night dinner with this oven asparagus, these smashed red potatoes, or these air fryer sliced potatoes along with these banana dessert egg rolls for a treat afterwards.
- It's also the perfect filling for tacos and quesadillas with some smoked guacamole or smoked salsa.
Recipe Tips
- Choose the Right Cut: Opt for a pork shoulder or pork butt with a good amount of marbling for the juiciest and most flavorful results.
- Trim Excess Fat: Trimming excess fat ensures your pulled pork isn't overly greasy.
- Massage the Spice Blend: Take the time to massage the spice blend into the pork so that every surface is evenly coated.
- Shred With Care: Use two forks to shred the pork, pulling it apart along the grain for the best texture.
Recipe FAQs
Yes, you can make the recipe in a slow cooker by cooking the pork on low heat for 8-10 hours or in an Instant Pot for 20 minutes per pound.
The pork is done when a meat thermometer inserted into the thickest part of the meat reaches an internal temperature of 190°F to 200°F (88°C to 93°C) and is tender enough to easily shred with a fork.
Video
More Delicious Pork Dishes
Ready to get cooking? Remember that you can print this recipe if you would like.
Pulled Pork In Oven
Equipment
- Roasting pan, Dutch oven, sheet pan, or 9X13 baking dish
- Forks for shredding
Ingredients
- ¼ cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Kosher salt and black pepper to taste
- 8 pounds pork shoulder also called pork butt, excess fat trimmed
- 1 cup chicken broth
- 2 cups barbecue sauce
- 2 tablespoons olive oil
Instructions
- Before seasoning, trim any thick layers of excess fat from the pork shoulder. Leave some fat for flavor and tenderness, but remove any large pieces.
- In a small bowl, thoroughly mix all the ingredients for the dry rub until they are well combined.
- Pat the pork shoulder dry with paper towels, brush it with olive oil and then sprinkle and press the BBQ rub mixture evenly onto all sides of the pork. Don't worry about perfection, just make sure it's nicely coated.
- Preheat your oven to 325 degrees F (165°C) for about 10-15 minutes, and also position the oven rack in the middle position for even cooking.
- Place the seasoned pork shoulder in a roasting pan, Dutch oven, sheet pan, or baking dish. Pour the chicken broth and barbecue sauce around the pork in the pan to keep it moist during cooking.
- Cover the dish tightly with aluminum foil and then place it in the preheated oven. Cook the pork at a low temperature for about 1 hour per pound, or until its internal temperature reaches between 190°F to 200°F (88°C to 93°C).
- Adjust the cooking time based on your oven and the thickness of the pork. It should show signs of tenderness such as meat easily pulling away from the bone or shredding easily with a fork.
- Once it's done, remove the pork from the oven and let it rest for about 15-20 minutes. Then, using two forks, shred the pork directly in the roasting pan. Get rid of any large pieces of fat as you shred.
- Skim as much of the oil as you can from the pan juices. Serve it on the side or mix some into the shredded pork before serving.
- Serve the pulled pork with more of your favorite BBQ sauce, on hamburger buns or rolls if you like, or enjoy it as it is.
Video
Notes
- Choose the Right Cut: Opt for a pork shoulder or pork butt with a good amount of marbling for the juiciest and most flavorful pulled pork.
- Trim Excess Fat: Trimming excess fat ensures your pulled pork isn't overly greasy.
- Massage the Spice Blend: Take the time to massage the spice blend into the pork so that every surface is evenly coated.
- Shred With Care: Use two forks to shred the pork, pulling it apart along the grain for the best texture.
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