Pulled pork is a Midwest staple—especially here in Kansas City, where BBQ joints have it down to an art. I needed this Oven Baked Pulled Pork to live up to those standards— after testing and testing again, we nailed it. The pork turns out fall-apart tender, juicy, and incredibly flavorful. Bonus: it’s easy to make and is mostly hands off (no babysitting a smoker!).
Now you just have to decide how you are going to eat it; in a bun, in a taco, on a pizza, over nachos…. so many choices!
RELATED: Instant Pot Pulled Pork
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Secrets To Flavorful Juicy Pulled Pork
In the testing this Pulled Pork there are a few things we found that help keep your pork nice and juicy!
- Cutting the pork butt into larger 4 inch pieces slashes the cooking time down, you aren’t waiting for the center of a 5 lb. pork shoulder to be cooked while the outside is drying out.
- Cutting the pork into larger pieces also gives you more surface area to add flavor with a homemade dry rub (or use your favorite store bought pork rub).
- You are actually BRAISING (not dry roasting) the pork butt pieces in liquid; chicken broth and Worcestershire sauce. That wet cooking method keeps everything nice and juicy.
- Cooking the pork in a covered pot helps that moist hot air cook the pork instead of dry heat.
- Reserve just a smidge of the cooking liquid (aka. liquid gold) to mix in with the pork at the end after shredding.
- Add your favorite BBQ sauce at the end, after shredding.
What Pork To Buy
When you head to the store to buy pork for pulled pork you will see a few different options in the pork section – pork loin, pork tenderloin, pork roast, pork butt, pork shoulder, maybe even a picnic roast.
You want to buy any of the options below, they are basically the same thing (only slight differences of where they are cut from)… but they are labeled with different names:
- Pork Butt
- Boston Butt
- Boston Butt Roast
- Bone In Pork Shoulder
- Boneless Pork Shoulder
- Picnic Roast
How To Make Pulled Pork In The Oven
This is a quick overview, with pictures, of how you will make your pulled pork in the oven. For more detailed instructions and ingredient amounts, pop down to the recipe card.
Step 1
Cut the pork butt into smaller 4 inch pieces. Trim any large chunks of fat and discard.
Step 2
Mix a homemade dry rub and coat all the surfaces of the cut pork pieces.
Step 3
Place all the pork in a large Dutch Oven or heavy pot with a lid (oven safe). Pour the braising liquid around the pork.
Step 4
Pop the lid on and bake at 300°F for about 4 hours.
Step 4
Remove the tender pork from the pot and shred with two forks, mix in some of the cooking liquid and your favorite BBQ sauce.
Now if you really feel like going the extra mile with this recipe, you can make your own homemade BBQ sauce!
Mom’s Dinner Homemade BBQ Sauce
Absolutely delicious BBQ sauce that is the perfect balance of sweet, tangy and savory.
Storing
Pulled Pork does REALLY WELL when you make it ahead. It can be kept in the fridge for up to 5 days, or you can freeze it for later!
Freeze/thaw
Cook and cool the pulled pork. Store in an airtight container or freezer bag for up to 3 months. Optionally, add a little of the juices from the pot to the container to keep things juicy.
Thaw overnight in the fridge.
Reheat
Preheat to 300°F (150°C). Place pork in a baking dish with a splash of broth, water, or BBQ sauce. Cover tightly with foil. Heat for 20–30 minutes, stirring halfway.
Sides for Pulled Pork Sandwiches
If you decide to use this pulled pork for sandwiches, here are some GREAT side dishes to use for your menu. Pick two or three, then add some fresh cut watermelon:
Tips To Remember
- Boston butt roast is the best and most flavorful option for pulled pork. If you’re not able to find it, use Picnic roast. It is leaner with more sinew which lends to a tougher meat. It may take a little longer to soften and won’t be as full-flavored as the Boston butt roast.
- This recipe isn’t ideal for checking doneness with a thermometer alone, since the pork will reach the “done” temperature of 195°F within the first 2 hours, but it won’t be tender enough to shred until it’s cooked longer.
- I don’t recommend cutting pieces smaller in an attempt to shorten cooking time. Pork will dry out much quicker and it’s more difficult to find the balance between done and overdone.
- As you size this recipe up or down, keep the cuts 3-4” in size to follow the same cooking instructions.
Pork Lovers Take Note
I grew up in Iowa which is the pork capital of the world (I just made that up, but it sounds right)! Here are some of the other pork recipes we love in the Mom’s Dinner kitchens, that I think you will love too.
Oven Roasted Pulled Pork Recipe
Equipment
- Dutch Oven or a heavy pot with a lid
Ingredients
DRY RUB INGREDIENTS
- 1 tablespoon brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoon garlic powder
- 2 teaspoon onion powder
- 1 teaspoon ground cumin
- 2 teaspoon kosher salt - or to taste
- ½ teaspoon black pepper - or to taste
PORK & BRAISING LIQUID INGREDIENTS
- 3-5 lb boneless pork butt/shoulder - often called Boston butt roast, trimmed and cut into 3”-4” chunks
- 1 cup chicken broth
- 1 tablespoon Worcestershire sauce
FINISHING INGREDIENTS
- ½ cup BBQ sauce - plus more for serving
OPTIONAL FOR SERVING
- Buns, red onion, pickled jalapenos, coleslaw, dill pickle slices
Instructions
Prep
- Preheat oven to 300°F.
- Trim any large pieces of fat from the pork butt. Cut the pork into large 3-4 inch pieces. Set aside.3-5 lb boneless pork butt/shoulder
- Mix dry rub ingredients in a small bowl.1 tablespoon brown sugar, 1 tablespoon smoked paprika, 2 teaspoon garlic powder, 2 teaspoon onion powder, 1 teaspoon ground cumin, 2 teaspoon kosher salt, ½ teaspoon black pepper
Oven Baking
- Coat the pork pieces with the dry rub mixture on all sides.
- Place pork in a large Dutch oven or deep roasting pan with a lid. Pour the chicken broth and Worcestershire sauce around the pork pieces. Cover tightly with a lid or foil.1 cup chicken broth, 1 tablespoon Worcestershire sauce
- Bake for 3 ½ to 4 hours total, checking after about 1 ½ hours to flip and rotate pieces for even cooking.
- Remove from the oven. Keep covered and let it rest for 15-20 minutes.
- Remove pork from braising liquid and juices. Optionally, reserve for a gravy or to pour a little over leftovers before storing. Shred the pork, and stir in ½ cup BBQ sauce. Add more if desired.½ cup BBQ sauce
Serving
- Serve on buns, with toppings like BBQ sauce, coleslaw, picked red onions, pickled jalapenos, dill pickle slices, etc… It is also great in tacos, on pizza or over rice.
Storing
- FridgeThe cooled pulled pork can be kept in the fridge for up to 5 days.
- Freeze/thawStore in an airtight container or freezer bag for up to 3 months. Optionally, add a little of the juices from the pot to the container to keep things juicy.Thaw overnight in the fridge.
- ReheatPreheat to 300°F (150°C). Place pork in a baking dish with a splash of broth, water, or BBQ sauce. Cover tightly with foil. Heat for 20–30 minutes, stirring halfway.
Recipe Tips and Notes:
- Boston butt roast is the best and most flavorful option for pulled pork. If you’re not able to find it, use Picnic roast. It is leaner with more sinew which lends to a tougher meat. It may take a little longer to soften and won’t be as full-flavored as the Boston butt roast.
- This recipe isn’t ideal for checking doneness with a thermometer alone, since the pork will reach the “done” temperature of 195°F within the first 2 hours, but it won’t be tender enough to shred until it’s cooked longer.
- I don’t recommend cutting pieces smaller in an attempt to shorten cooking time. Pork will dry out much quicker and it’s more difficult to find the balance between done and overdone.
- As you size this recipe up or down, keep the cuts 3-4” in size to follow the same cooking instructions.
Heidi says
This is a new family favorite here. So simple and the pork really just falls apart. We liked it before the BBQ sauce too and are going to try that in tacos next!
Susie Weinrich says
It’s it amazing! So glad you loved it 😉 I think we are going to try BBQ pizza this weekend.