Oven Roasted Pulled Pork Recipe

Pulled pork sandwich coated in barbecue sauce served on a sesame bun topped with pickled onions.

Oven Roasted Pulled Pork Recipe

When seasoned pork is baked in the oven it turns out fall apart tender, juicy, and incredibly flavorful. Enjoy it in as a pulled pork sandwich or in a taco, on a pizza, over nachos.... so many choices!

Course Dinner

Cuisine American

Prep Time 15

Cook Time 4

Rest Time 15

Total Time 4 30

Servings

Calories 218kcal

Author Susie Weinrich

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

Fridge
The cooled pulled pork can be kept in the fridge for up to 5 days.
Freeze/thaw
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.

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.

Nutrition