Pulled Pork with Tangy Barbecue Sauce

Tested & Perfected Recipes
Pulled Pork with Tangy Barbecue Sauce

Slow-roasted until the meat is succulent and fork-tender, this pulled pork barbecue is an easy crowd pleaser.

Rubbed with barbecue spices and slow-roasted until the meat is fork-tender, this pulled pork is a family favorite. It’s simple to prepare and takes just minutes to get in the oven; the hardest part of the recipe is trying not to eat all of the pork as you’re pulling it apart. The sauce is a hybrid of a sweet BBQ sauce and Carolina-style vinegar-based sauce; it gets its dark color and smoky flavor from the pan juices.

What You’ll Need For The Pulled Pork

ingredients for the pulled pork

Pork butt (which is also sometimes called Boston butt) is misleadingly named; it does not come from the rear end of the pig. Rather, it comes from the thicker, well-marbled upper shoulder. It is not to be confused with a picnic roast, which comes from the lower end of the shoulder and is a bit leaner.

What You’ll Need For The Tangy Barbecue Sauce

barbecue sauce ingredients

How To Make Pulled Pork with Tangy Barbecue Sauce

To begin, preheat the oven to 300°F and set an oven rack in the lower-middle position.
Pat the pork dry with paper towels.

In a small bowl, combine the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl.

pulled pork spice rub ingredients in bowl

Mix until evenly combined.

mixed spice rub

Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don’t leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres). Roast for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
pork shoulder ready to roast

While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat.

sauce ingredients in saucepan

Simmer gently, stirring frequently, until slightly thickened, about ten minutes.

simmering barbecue sauce

Remove from the heat and let sit until the pork is done.
thickened barbecue sauce

When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.

roasted pork shoulder

Pour off and discard the fat from the roasting pan (remember the handles are hot). Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that’s okay.)

deglazing the roasting pan

Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
finished barbecue sauce with deglazing liquid mixed in

While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew.

shredding pork shoulder

Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.

adding the barbecue sauce to the pulled pork

To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.

My starting point for this recipe was Tyler Florence’s Pulled Pork Barbecue recipe on Food Network. I used my own spice rub and barbecue sauce, but the cooking method is identical to the original recipe.

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Pulled Pork with Tangy Barbecue Sauce

Slow-roasted until the meat is succulent and fork-tender, this pulled pork barbecue is an easy crowd pleaser.

Servings: 12
Prep Time: 20 Minutes
Cook Time: 6 Hours 15 Minutes
Total Time: 6 Hours 35 Minutes

Ingredients

For the Pork

  • One 5- to 6-pound bone-in pork butt (sometimes called Boston butt; see note)
  • 4 teaspoons salt
  • 1 tablespoon paprika
  • 1 tablespoon ground cumin
  • 1 tablespoon garlic powder
  • 1 tablespoon dry mustard
  • 1 tablespoon dark brown sugar, packed
  • 1 teaspoon freshly ground black pepper

For the Tangy Barbecue Sauce

  • 1 cup plus 2 tablespoons ketchup
  • 3/4 cup cider vinegar
  • 3/4 cup dark brown sugar, packed
  • 1/4 cup plus 2 tablespoons spicy brown mustard
  • 2 garlic cloves, minced
  • 1/2 teaspoon cayenne pepper
  • 3/4 cup water, for deglazing the roasting pan

For Serving

  • 12 hamburger buns (lightly toasted and buttered, if desired)

Instructions

  1. Preheat the oven to 300°F and set an oven rack in the lower-middle position.
  2. Pat the pork dry with paper towels.
  3. Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don't leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).
  4. Roast, uncovered, for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
  5. While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
  6. When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
  7. Pour off and discard the fat from the roasting pan (remember the handles are hot). Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that's okay.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
  8. While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
  9. To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.
  10. Note: Pork butt (which is also sometimes called Boston butt) is misleadingly named; it does not come from the rear end of the pig. Rather, it comes from the thicker, well-marbled upper shoulder. It is not to be confused with a picnic roast, which comes from the lower end of the shoulder and is a bit leaner. If you can only find a boneless butt, that's okay.
  11. Make-Ahead Instructions: The pork can be made entirely ahead of time and stored in a covered container in the refrigerator for up to 4 days. To reheat just a few servings of pulled pork, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for one to two minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in a 250°F-oven for about 30 minutes, or until hot.
  12. Freezer-Friendly Instructions: Place the pulled pork in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before using.

Nutrition Information

Powered by Edamam

  • Per serving (12 servings)
  • Serving size: 1 sandwich
  • Calories: 485
  • Fat: 20 g
  • Saturated fat: 7 g
  • Carbohydrates: 45 g
  • Sugar: 23 g
  • Fiber: 2 g
  • Protein: 30 g
  • Sodium: 691 mg
  • Cholesterol: 89 mg

This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.

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Reviews & Comments

  • Hi Jenn,
    I am planning to make your pulled pork tomorrow and have a couple questions. I have a 16 lb boneless pork shoulder and wanted to know how to adjust for time. Also, will this work in a roaster oven? I have two roaster ovens I can split the meat between if possible.
    Thank you for your help and for sharing your wonderful recipes!

    • — Nichole on October 6, 2020
    • Reply
    • Hi Nichole, if you split the meat into two pieces, I think it’s doable. Cook time will likely be longer; my guesstimate is 8 to 10 hours but you’ll have to keep a close eye on them. And I’m not familiar with roaster ovens so I can’t weigh in on that part. Hope you enjoy!

      • — Jenn on October 7, 2020
      • Reply
      • Ohh myyy fingerlickin goodness!! WOW.
        I have to start with I personally hate pork. AND barbecue sauce.. ha. But I cook for about 35 men and thought this sounded right up their alley. I had the 16 pounder and decided to go for it. I cut it right down the center making 2 8lb cuts. I cooked each separately in its own roaster oven. At exactly 6 hours I took them out. They were falling apart everywhere. I tasted a piece just to see where the flavor was at and I believe you have converted me to a pork lover. Wow times a million. It was PERFECT as is. The sauce took it to a whole other level. Again.. converted. The tangy salty goodness was overwhelming in the greatest way. The guys were coming back for seconds before half the guys made it for firsts. I really cannot express how amazing dinner turned out. I stepped outside while they’re eating right now just to write this review and thank you.
        Also, if anyone wants to use a roaster oven, mine have the removable inserts. I don’t think it would work as well with the permanent pan inserts. I simply took it out and placed it on the stove to start the scraping of the bits. Super easy. The only changes to the spices I made were a little heavy on the cumin and the garlic because I favor them. And I added a bit of Chipotle chili powder.
        Thanks again Jenn! 5 stars EASILY.

        • — Nichole on October 9, 2020
        • Reply
        • So glad it turned out well, Nichole — thanks for the follow-up! 🙂

          • — Jenn on October 9, 2020
          • Reply
  • Jen, you are my go to for almost everything now. I am about to try this butt recipe this weekend but I have a few questions. I bought almost a 10 lb butt and trimmed the fat cap prior to freezing few weeks ago. Unfortunately I do not have a roasting pan or dutch oven to fit that size butt. Any suggestions of what else to use? If I use the cheap aluminum pans I am unsure how to prep the sauce after discarding the fat if cannot cook on oven. Wasn’t sure if could use microwave or not. any help would be appreciated! Again thanks for your detail and precision in all your recipes. I need all the help I can get!!!

    • — staci on September 23, 2020
    • Reply
    • Hi Staci, You could cut the meat into two pieces and roast them in two oven-safe stainless pans. You could also use the aluminum pan(s( and skip the deglazing step (where you scrape the brown bits off the bottom of the pan to add to the BBQ sauce, but it does add a lot of flavor. (I wouldn’t suggest the microwave.) Hope that helps!

      • — Jenn on September 26, 2020
      • Reply
  • Delicious and easy! As usual, the recipes on this site are reliably excellent and easy to follow! We lightly seasoned the pork with Adobo then added the other ingredients listed for the rub (only because we found this recipe after seasoning with Adobo) followed the rest of the recipe as written, and it was just so good! The pork was perfectly cooked, moist and easy to pull apart. The barbecue sauce was some of the best we have tasted, the right balance of sweetness and acidity. We served the pork on onion rolls with sides of baked beans and coleslaw. We had leftovers to freeze for another meal. I highly recommend it.

    • — Deb on September 6, 2020
    • Reply
  • Amazing! Meat candy!

    • — Molly V on August 7, 2020
    • Reply
  • Fabulous recipe! I made it over the weekend along with your corn salad recipe. We all loved it and are looking forward to some delicious lunches with the leftovers 🙂

    • — Donna on July 20, 2020
    • Reply
  • Hi Jenn,

    I have one more question, I just looked at my Boston Butt and it is boneless and weighs about 3-4 lbs. What changes do I need to make about how long I cook it?

    • — Deborah on July 8, 2020
    • Reply
    • Hi Deborah, I’d guesstimate it would need 4+ hours in the oven but to be sure, use a thermometer and insert it the thickest part of the pork. When it registers 195°F, you’re good to go. Please LMK how it turns out!

      • — Jenn on July 8, 2020
      • Reply
  • Hi Jenn,

    Could I use a slow cooker for this instead of the oven?

    • — Deborah on July 8, 2020
    • Reply
    • Unfortunately, this one won’t work in a slow cooker — sorry!

      • — Jenn on July 8, 2020
      • Reply
  • If I reduce the cider vinegar, do I substitute another liquid?

    • — Anna Lopez on June 19, 2020
    • Reply
    • Hi Anna, You could use water in place of some of the cider vinegar but I wouldn’t omit too much or the sauce will be too sweet. Hope that helps!

      • — Jenn on June 23, 2020
      • Reply
      • I loved it! Thank you.

        • — Anna Lopez on June 24, 2020
        • Reply
        • 👍

          • — Jenn on June 25, 2020
          • Reply
  • I’m making this soon. What do you recommend I serve along with this? Cole slaw?

    • — Anna on June 18, 2020
    • Reply
    • Hi Anna, I think coleslaw would be the perfect accompaniment to this. Hope you enjoy!

      • — Jenn on June 18, 2020
      • Reply
  • Tried this recipe with a pork shoulder that was about 8 pounds. Cooked it 7 hours and used all the sauce. At first when I tasted the reduced brown bits from the roasting pan, I thought it was just too salty, but added it little by little to the bbq sauce and it was perfect. Normally I only like the real vinegary Carolina style bbq, but I am so glad I tried it. It is a total winner. The best of this type bbq I have ever eaten. Hands down. Ever. It made a huge pot, and tonight we are having pork nachos. With a new grand baby on the way, my daughter in law has already requested this in her freezer when the new baby arrives. Another winner from Jenn. Boy, she makes us look good.

    • — Laura Migliore on May 20, 2020
    • Reply
    • So glad you enjoyed (and congrats on the soon to be new addition to your family)! ❤️

      • — Jenn on May 20, 2020
      • Reply
  • Hi, Jenn, Well, it’s interesting as to what one can or can’t find in the grocery stores now a days. Even in Iowa where one would think we could find all sorts of meat, there is a significant decrease in overall availability and in the available cuts. So, that being said, what I found today was a pork shoulder butt. I hauled that 10# baby home from the store, unwrapped it and realized that it actually still had the skin on it. Then, looking at the recipe I realized I had the wrong cut (not that the right cut was available), but went ahead using this recipe with this old boy anyway. We are about to have it for supper. My goodness – that rub on there gave it a great flavor and I don’t know if this thing could get any more tender. So, if all someone can find is the shoulder butt, go for it! Tastes great! Thanks for another great recipe.
    Meanwhile, I now have a 15+# brisket in the oven. We’ll see how that does with your onion brisket recipe (which I’ve used before, but not with the whole brisket). I am starting to feel like I should take a butchering class. 😂
    Thanks for the great recipes. What I like is that 99% of the time they work out great (and I could be the problem the other 1%, I suppose).
    Blessings…

    • — Sue S on May 16, 2020
    • Reply
  • Love all your recipes that I’ve attempted. Can I use this method with a pork shoulder picnic?

    • — Joe Xenakis on May 9, 2020
    • Reply
    • So glad you like the recipes! A picnic shoulder will work but the pork won’t be quite as tender (it’s a slightly leaner cut). Please LMK how it turns out if you try it!

      • — Jenn on May 10, 2020
      • Reply
  • Hi Jenn. When I made this, I put my roast right in the pan per directions. I made sure I did not have excess rub in the bottom of the pan. After about 10 minutes, it started really smoking in the oven. What can I do to prevent this? Thanks!

    • — Michelle on May 7, 2020
    • Reply
    • That’s really odd as this cooks at a pretty low temperature. Might there have been something on the bottom of your oven that was burning?

      • — Jenn on May 8, 2020
      • Reply
  • What type of paprika do you use?

    • — Claudia on May 7, 2020
    • Reply
  • I’ve done pulled pork quite a few ways and this recipe was not only one of the most delicious ways, but the easiest! I love that there is nothing that needs to be done in advance – no overnight spice rub or marinade.

    What came out of the oven was absolutely PERFECT. There was a nice crust to the pork and the spices were perfectly balanced. Unfortunately, when I added the BBQ sauce, the crust lost it’s crispiness. What a bummer – this was the best part of the meat! When I make it again, I will let the meat rest for 30-60 min, pull it apart a bit, and then serve with the BBQ sauce drizzled on top as opposed to mixed in. I used the amount of sauce suggested and found the finished product to be a little too saucy for me, but perhaps this is a matter of personal taste. Drizzling a bit of sauce on the top of the meat and then serving more BBQ sauce on the side fixes this issue and keeps the crust crisp. DELICIOUS.

    • — Cole on May 6, 2020
    • Reply
  • Hi! Can’t wait to try this. How much time do you think it would take to roast an 8lb bone-in pork butt? 8 hours?

    • — Meaghan on May 6, 2020
    • Reply
    • Hi Meaghan, I’d estimate you’ll need to cook it for 7 to 7.5 hours, but to be certain, I’d use a thermometer and insert it into the thickest part of the pork. When it registers 195°F, it’s done. And if you find that it’s getting too brown during that extra time in the oven, feel free to cover it loosely with foil. Hope you enjoy!

      • — Jenn on May 6, 2020
      • Reply
    • Hello Jenn.. I’ve tried several of your recipes and every one has been a hit! Thank you so much for sharing. I have a 16 lb boneless pork shoulder to cook and was curious to try this recipe for it. Any adjustments in cooking I should make?

      • — Nichole on October 5, 2020
      • Reply
      • Hi Nichole, for a cut that big, the timing would be so different that I’d suggest looking for a recipe that’s intended for something that size. I think you’ll have more success that way!

        • — Jenn on October 6, 2020
        • Reply
  • HI Jenn
    can you substitute chicken thighs for pork, I’m allergic to pork. thank you

    • — kiran on May 4, 2020
    • Reply
    • Unfortunately, chicken won’t work here – sorry!

      • — Jenn on May 5, 2020
      • Reply
  • Hi Jenn, my family loves your recipes! Is it possible to substitute chicken for the pork in this recipe and if so, how would you suggest I prepare? Thanks!

    • — Paula on May 4, 2020
    • Reply
    • Hi Paula, I don’t think chicken would work here. If you want a pulled chicken recipe, I’d suggest using a recipe specifically for that. Sorry!

      • — Jenn on May 4, 2020
      • Reply
  • I made this today and it was really dry and tough. I carefully monitored the time and temp and took it out right at 195. That seems awfully high. Is that right?

    The BBQ sauce was excellent though!

    • — Colleen on May 2, 2020
    • Reply
    • Sorry you found this to be tough! Yes, 195°F is the temp that you’re looking for. Did you make any adjustments to the recipe? You used a bone-in pork butt/Boston Butt?

      • — Jenn on May 3, 2020
      • Reply
  • Hi Jen –

    I don’t have a roasting pan. Could i use a dutch oven or metal backing dish?

    • — Vanisha Mehta on May 2, 2020
    • Reply
    • Sure, Vanisha – I’d go with the Dutch oven. Hope you enjoy it! 🙂

      • — Jenn on May 2, 2020
      • Reply
      • I have a 3.5 pork butt how long do you think I should cook it for?

        • — Vanisha on May 3, 2020
        • Reply
        • Hi Vanisha, I’d guesstimate it would take about 5 hours, but make sure to use a thermometer to take out any guesswork. Enjoy!

          • — Jenn on May 4, 2020
          • Reply
  • Hi Jenn! I made this a few weeks ago, but modified this recipe to suit our own tastes. I’m not even sure what cut my pork roast was, but it was nicely marbled. I used the rub, delish BTW, and roasted pork per your recipe. I used the drippings to make gravy, and it was brown and very, very tasty with the accumulation of the spice rub. We sliced our pork instead of shredding, and it was so moist and tender. This is a five star recipe for us Jen as we’re not big fans of pulled pork, and it made a delicious dinner for us. Thanks so much!!

    • — Glenda on May 1, 2020
    • Reply
  • Another amazing recipe Jenn! Made this yesterday and my house smelled so good all day. My husband made biscuits and I made a yummy cabbage and kale slaw to go with it. Our kids went crazy for this and are already asking when I can make it again. Thank you as always, for providing such simple and delicious solutions to so many meals! Hope you and your family are well. 🙂

    • — Ally on April 27, 2020
    • Reply
  • I can only find a 7lb pork butt. How should I adjust the seasonings?

    • — Renee on April 24, 2020
    • Reply
    • Hi Renee, I’d probably multiply everything by 1.25. Hope you enjoy!

      • — Jenn on April 24, 2020
      • Reply
      • It turned out great. Forgot to ask how long to adjust the baking time. I went with 6hr 45min. It was moist and delicious. I can taste the vinegar in the sauce but once it’s combined with the pork, they compliment each other. My family loved it. Thanks for another great recipe!

        • — Renee on April 26, 2020
        • Reply
  • I’ve been at home with my boyfriend in Colorado, and I’m convinced Jen’s recipes have been the key to our sustained good moods!
    I was able to get a 2.5lb porkbutt through amazon fresh (which was a miracle in itself), adjusted the recipe accordingly for the smaller size, and it was a thing of beauty coming out of the oven. I could have licked the pan as the brown bits were these salty, umami, savory bits of heaven, and adding them into the BBQ sauce was brilliant.
    I served the pork on buns, added Jen’s cilantro lime sweet corn (also killer) to the plate, and we just found ourselves in pulled pork bliss the rest of the evening.

    • — Erica M on April 20, 2020
    • Reply
  • Two questions, please. Do you roast Boston Butt with fat cap on top or do you roast it with fat cap on bottom. Do you turn the meat over after a period of cooking time? Thank you! I look forward to trying another of your fabulous recipes.

    • — Jennie on April 18, 2020
    • Reply
    • Hi Jennie, It doesn’t make much difference — I usually roast it with the fat cap on the side, as it sits nicely in the pan that way. There is no need to turn it. Hope you enjoy it! 🙂

      • — Jenn on April 18, 2020
      • Reply
  • I am looking forward to using this recipe to make pulled pork for the first time. Do you think it would be okay to brine the pork butt and then proceed with your recipe? I have found that brining pork chops yields a superior result, but I don’t know if it would be a good idea to brine as a first step for this pulled pork. I apologize if my question is a duplicate. I thought I submitted it a few days ago, but now I can’t find it in the list on your site.

    • — Marna on April 17, 2020
    • Reply
    • Hi Marna, I don’t think a brine is necessary and I’m concerned that if you use one, you’d need to tweak both the sugar and salt in the recipe. (The meat is very flavorful and tender as is, so I don’t think you’ll miss not using a brine.) Hope you enjoy!

      • — Jenn on April 17, 2020
      • Reply
      • I followed your recipe without any brining, just as you recommended, Jen, and it was delicious – moist, tender and packed with flavor. The BBQ sauce is fantastic, too. It immediately became a family favorite. Everyone is looking forward to me making it again this weekend.

        • — Marna on July 3, 2020
        • Reply
  • making this now. better to use country style course grained mustard or dijon mustard?

    • — dawn on April 16, 2020
    • Reply
    • You really could go either way here – both will be great. Hope you enjoy!

      • — Jenn on April 16, 2020
      • Reply
  • I rubbed all the spices into the pork and then put it in a freezer bag in the fridge overnight. Put it in the oven next morning and it came out exactly as you described Jenn. Eating the crispy bits off the side was a treat on its own. I found the sauce a bit too vinegary so I had to add some more sugar to counteract. When I make it again I will cut back on the vinegar to a half cup.

    As luck would have it, Costco had a two-pack of pork shoulders at a great price. I cooked one and put the other in the freezer for the not-too-distant future.

    • — Peter Emery on April 10, 2020
    • Reply
  • Oh my goodness this was so delicious! The pork was meltingly tender and the sauce was tangy and with just the right amount of kick. The house smelled delicious and it made a generous amount which will feed my husband and I for several delicious meals to come! I look forward to better times when I can serve this to our family and friends. Thanks Jen!

    • — Denise Torres on April 10, 2020
    • Reply
  • Hello, I was hoping to make this recipe today .. is there a substitute for brown sugar? I don’t have any at home and the stores are closed today .. thanks. Love your recipes!

    • — Kendra on April 10, 2020
    • Reply
    • Hi Kendra, You can use regular granulated sugar instead. If you have any molasses in the house, I’d add 2 teaspoons to the sauce (if not, don’t worry about it). Hope that helps!

      • — Jenn on April 10, 2020
      • Reply
  • Has anyone made this in a large oval Dutch oven? I would not use the lid. My Boston butt is 8lbs so I don’t have a roasting pan that’s big enough.

    • — Cassie on April 10, 2020
    • Reply
    • Hi Cassie, A large Dutch oven should work well. Enjoy!

      • — Jenn on April 10, 2020
      • Reply
    • Made this for the first time today and it was absolutely amazing. The recipe was so easy to follow and the sauce turned out wonderful. Can’t wait to try more of your recipes.

      • — Ron on May 14, 2020
      • Reply
  • Made those last Sunday, this is the best recipe I’ve ever had for pulled pork! The BBQ sauce is a must to make!!!!! I did have to add a little more ketchup after the pork jus reduction and of course, I strained my jus it was perfect! This recipe is a keeper! Your recipes Jenn are the best!

    • — Joy on April 10, 2020
    • Reply
    • 🙂 Glad you enjoyed it!

      • — Jenn on April 10, 2020
      • Reply
  • I made this last night and I forgot the cayenne. I didn’t realize it until I read another reviewer’s comment that this was very spicy. My sauce was not as the recipe intended, but it was absolutely delicious! It was bold, very flavorful, and slightly sweet. My family couldn’t get enough.

    I do have a question. When you add the deglazed liquid to the sauce, do you strain it? Mine had lots of bits in it and I wasn’t sure.

    By the way, your recipes are amazing. My husband brags all the time that his wife is a great cook, but I owe that all to you!

    • — Robyn on April 10, 2020
    • Reply
    • So glad your family enjoyed it, Robyn. There’s no need to strain the sauce — all those bits add flavor — but you can if you like. 🙂

      • — Jenn on April 10, 2020
      • Reply
  • Do you think this could be made in a slow cooker with chicken? I don’t have any pork on hand currently and trying to avoid the grocery store! Let me know! Thank you for all your delicious recipes!

    • — Mauren on April 9, 2020
    • Reply
    • Hi Mauren, This particular recipe won’t work in a slow cooker and if you want to use chicken and a slow cooker, I’d recommend using a recipe that’s specifically for that. I think you’ll get the best results that way. 🙂

      • — Jenn on April 9, 2020
      • Reply
  • I do not like BBQ sauces and never eat BBQ items..I made this for my husband and for a change and found myself totally enjoying the dish especially the sauce which is very “piquante” and slightly sweet. Substituted Dijon mustard as this is what I had on hand and it worked very well. Piece of pork was only 3.5 lbs but still needed cooking over 5 hours at 300.

    Keeping this recipee in mind for large parties as it would be very easy to prepare in advance.

    Tks Jen

    • — Josee on April 9, 2020
    • Reply
  • Another Excellent Recipe that is easy to prep and very tasty. It was my first oven pulled pork as I normally use the crockpot. I will give a slight edge on flavor/texture to this oven method.

    Lastly, you can add liguid smoke to the BBQ sauce for enhanced flavor, but using the brown bits from the pan, per the receipe, worked great.

    Thanks Jenn

    • — John H on April 9, 2020
    • Reply
  • Hi- I have 2 lbs of uncooked pulled pork (not one big piece, lots of smaller pieces). What would you suggest for cooking times? Your website is always my go to!! 🙂

    • — Chithra on April 8, 2020
    • Reply
    • Hi Chithra, It’s really hard to say as it depends on the size of the pieces. I’d still use the rub and bake it at 300°F until it’s fork-tender.

      • — Jenn on April 8, 2020
      • Reply
  • Absolutely Delicious, thoroughly enjoyed it for 2 days. VERY SPICY.
    Will definitely make again. Thanks for the recipe.

    • — Angela McDarren on April 7, 2020
    • Reply
  • Was only help to find pork tenderloins at the store. Are there different cooking suggestions? Help!

    • — Michael on April 7, 2020
    • Reply
    • Unfortunately, pork tenderloin won’t work here — sorry!

      • — Jenn on April 7, 2020
      • Reply
  • Hi Jenn,
    I bought a 9+lb Pork Butt, how much longer should I cook it?
    I’m thinking 9hrs, like an hour per pound?!
    Oh yeah, I also read somewhere that it should be room temp when placed in oven…
    Your thoughts needed, asap, thanks much!

    • — Gigi B on April 7, 2020
    • Reply
    • Hi Gigi, I would guesstimate you’ll need to cook it for 8 to 8.5 hours, but to be sure use a thermometer and insert it the thickest part of the pork. When it registers 195°F, it’s done. BTW, if you find that it’s getting too browned during that extra time in the oven, feel free to cover it loosely with foil. Hope you enjoy!

      • — Jenn on April 8, 2020
      • Reply
      • Welp, Jenn, your reply came in after I cooked it, but not a problem. I Cooked this for about 8.5 hours, plus made that fabulous bbq sauce, and maaaaaan was it GOOD!!! I had every intention of freezing half of it, i mean 9+ lbs is a whole lotta butt for two people!! As I pulled it apart, I thought oMG this is enough for 20 people!!
        But…guess what, me and my husband DEVOURED IT…in like 3 days, I couldn’t stop myself!! First in the bun, then opened-faced…then just this wonderful pork butt!! 🙂 Just hoping MY butt, doesn’t turn into a pork butt!!! LOLOLOL!!
        Thanks again for this great recipe!!

        • — Gigi B on April 11, 2020
        • Reply
        • 😂

          • — Jenn on April 11, 2020
          • Reply
  • How about a beef version?

    • — Anne on April 6, 2020
    • Reply
    • I’ll add it to my list of recipes to potentially develop! 🙂

      • — Jenn on April 6, 2020
      • Reply
  • Really good! But I made the mistake on the piece of meat! I only printed the recipe and I didn’t not read the details on the website, so between the translation English-German and the butt piece without the bone and the shoulder piece with the bone, I choose the butt piece without the bone…it is only when I decided to start the recipe that I read the website and found out that there was trouble with the name. It would be great if you indicate the details about the pork piece to use in the paper recipe…;-)…
    Even with the butt piece, it was excellent and so easy to do!

    • — Fabien on April 6, 2020
    • Reply
    • Sorry for any confusion, Fabien! I just added a note to the actual recipe. Glad you enjoyed it regardless! 🙂

      • — Jenn on April 6, 2020
      • Reply
  • Wonderful and easy dish. With life at normal pace I probably wouldn’t have taken the time but I had 6 hours to spare this was well worth the wait.

    • — Jamie C on April 5, 2020
    • Reply
  • I made this yesterday, sooo delicious! Thank you Jenn for another fabulous recipe! I didn’t like the sauce much, but I’m not a fan of BBQ sauce, so I just ate it on its own and also made them into tacos-so tender! My whole family loved it!

    • — Lara Hernandez on April 5, 2020
    • Reply
  • Hi Jenn – We cannot wait to try. Would you mind linking your roasting pan and sauce pan? Thanks!

    • — Chad on April 5, 2020
    • Reply
    • Hi Chad, This is the roasting pan (I have both sizes, but I used the small one here). This is the saucepan (I have the 3-qt). Hope that helps! 🙂

      • — Jenn on April 5, 2020
      • Reply
      • Bought both pans. Made the BBQ over the weekend and loved it. Thank you so much.

        • — Chad on April 20, 2020
        • Reply
        • So glad you enjoyed it! 🙂

          • — Jenn on April 21, 2020
          • Reply
  • Using a shopping service during this unusual period and my shopper purchased a “pork picnic half”. Any idea if this will turn out okay? Thank you.

    • — Linnea on April 5, 2020
    • Reply
    • Hi Linnea, It will work but the pork won’t be quite as succulent; it’s a slightly leaner cut. I’d love to know how it turns out if you try it.

      • — Jenn on April 5, 2020
      • Reply
  • This is only for the BBQ sauce. I was already planning to make pulled pork and then you post your recipe! My other recipe uses a similar cooking method and a slightly different rub. So I blended the two recipes and made your BBQ sauce, which turned out great! Next time I will follow your recipe and try your rub.

    A hint for preparing this for a large group (when it’s allowed again), is to make this a day ahead. Put the pork and BBQ sauce in a slow cooker and refrigerate over night. Use your slow cooker on low to warm it up, and serve.

    Thanks for your many great recipes and for posting recipes that do help families that are in isolation.

    • — Ty on April 5, 2020
    • Reply
  • This was delicious!! I followed the recipe exactly and the sauce was sooo tasty on the meat. The whole family loved this one! Thank you Jen for another great recipe.

    • — Sarah on April 4, 2020
    • Reply
  • Hi Jen, when you say to place the oven rack in the lower middle position, is that one up from the bottom rack? Thanks.. I’m going to make this recipe for supper tonight.

    • — Glenda on April 4, 2020
    • Reply
    • Yep! 🙂

      • — Jenn on April 4, 2020
      • Reply
  • Hi, there,
    Would you have any suggestions if I swapped the pork for a chuck roast instead .. Would the cook time be the same at the same temperature? Thanks in advance!

    • — Leelah on April 4, 2020
    • Reply
    • Hi Leelah, I wouldn’t recommend it — I think this is best with pork. Sorry!

      • — Jenn on April 6, 2020
      • Reply
  • This looks delicious and I’m excited to make it. I can’t tell if the roast should go directly into the bottom of the roasting pan or if I should place it on a rack. Does it matter?

    • — Abbie on April 4, 2020
    • Reply
    • Hi Abbie, No rack needed here. Enjoy! 🙂

      • — Jenn on April 4, 2020
      • Reply
  • I can’t find a 5-6 lb piece of pork! How would I adjust the cooking time for a 3 ½ lb pork shoulder blade roast? Thank you

    • — Daile Hawley on April 3, 2020
    • Reply
    • Hi Daile, I’m guessing it will take about 5 hours. Hope you enjoy it! 🙂

      • — Jenn on April 3, 2020
      • Reply
  • Would a dutch oven work ok for this recipe?

    • — Cheryl on April 3, 2020
    • Reply
    • Hi Cheryl, I do think it’d work. Please LMK how it turns out if you try it!

      • — Jenn on April 3, 2020
      • Reply
  • Could I substitute Grey Poupon dijon mustard for spicy brown mustard? Should I use the same amount?

    • — Sarah on April 2, 2020
    • Reply
    • Sure, Sarah – I think that’d be fine (and, yes, same amount).

      • — Jenn on April 3, 2020
      • Reply
  • Made it tonight – delicious! Just happened to have a Boston Butt that I was planning to put in the crock pot. Hubby even loved it – and he’s an ex-vegetarian who isn’t crazy about meat. 😉

    • — Susan Miller on April 2, 2020
    • Reply
  • Hey Jen,
    What about a nice, well-marbled piece of brisket? Would that work as a substitute for the pork in this recipe?
    Stay safe…

    • — Alan Cronson on April 2, 2020
    • Reply
    • Hi Alan, it won’t be quite as tender as pork, but it should work. I’d love to hear what you think of it with brisket!

      • — Jenn on April 3, 2020
      • Reply
  • Hi!
    Does a boneless butt change the recipe a lot? Or would it be okay to use? Does the bone in add a lot of additional flavour, or make the meat more tender? I usually use a boneless butt in the slow cooker and find it’s sometimes tough and difficult to shred – looking forward to trying your method!

    • — Dianna on April 2, 2020
    • Reply
    • Hi Dianna, Bones do add a lot of flavor when cooking meat, but I do think you could get away with using a boneless butt. I believe the cooking time should be about the same, but to be sure use a thermometer and insert it the thickest part of the pork. When it registers 195°F, you’re good to go. Please LMK how it turns out!

      • — Jenn on April 3, 2020
      • Reply
      • Just realized I never let you know how it turned out! It was great with the boneless butt! Much more tender and easier to shred than my slow cooker pulled pork, and I really liked the charred bits – don’t get those in the slow cooker. Hubby also loved it – when I told him last night that I was thinking about making pulled pork this weekend, he said “the oven one? Cause that one was really good” lol. Thanks again for the recipe

        • — Dianna on September 5, 2020
        • Reply
        • So glad it was a hit, Dianna — thanks for reporting back!!

          • — Jenn on September 7, 2020
          • Reply
    • All I could find was a boneless butt, and it turned out great. Ours was about 4 pounds, and cooked in about 4 and a half hours. It’s delicious!!!

      • — Mindy on April 3, 2020
      • Reply
      • Thanks Mindy!

        • — Dianna on April 4, 2020
        • Reply
  • I own a beautiful stainless steel electric skillet with high sides and a dome cover. Can I make this recipe in my electric skillet?

    • — Tess on April 2, 2020
    • Reply
    • Hi Tess, I wish I could weigh in, but I’ve never used an electric skillet, so I can’t say for sure whether or not it would work. Sorry I can’t be more helpful!

      • — Jenn on April 3, 2020
      • Reply
  • Would this recipe work with a pork sirloin roast?

    • — Polly on April 2, 2020
    • Reply
    • Hi Polly, Unfortunately, pork sirloin is too lean. You really need a well-marbled cut or the pork will dry out.

      • — Jenn on April 2, 2020
      • Reply
  • Hi Jenn, wanted to know if I could use this recipe in the crockpot. Thanks in advance.

    • — Arlene Nelson on April 2, 2020
    • Reply
    • Hi Arlene, Unfortunately, a slow cooker won’t work with this particular recipe.

      • — Jenn on April 2, 2020
      • Reply
  • Hi!
    Can I make this in a crockpot and, if so, how do you adjust the recipe to accommodate? Thank you and stay safe and healthy to all!

    • — Noelle Caspar on April 2, 2020
    • Reply
    • Unfortunately, a slow cooker won’t work with this particular recipe.

      • — Jenn on April 2, 2020
      • Reply
  • Can this be made in a slow cooker?

    • — Karen Karo on April 2, 2020
    • Reply
    • Hi Karen, Unfortunately, a slow cooker won’t work here. You won’t get the bark, and you also won’t be able to deglaze the pan (those pan juices add a lot of flavor to the sauce). Sorry!

      • — Jenn on April 2, 2020
      • Reply
  • Do you have a recipe for coleslaw to accompany this recipe? Thanks so much for continuing to post yummy recipes.

    • — Megan on April 2, 2020
    • Reply
  • Hi Jenn,

    Thanks for your great recipes. I want to make this but only have pork tenderloin in my freezer. Can I use this and how would I adapt the recipe if possible?

    • — Anna Keegan on April 2, 2020
    • Reply
    • Hi Anna, Unfortunately, this recipe won’t work with pork tenderloin. So sorry!

      • — Jenn on April 2, 2020
      • Reply
      • I’m doubling up on this recipe. One butt roast is 6 lbs and the other 8 lbs. Should I bump up the temperature and how long should I cook?

        • — Misti on September 1, 2020
        • Reply
        • Hi Misti, I’d keep the temperature the same, but it’s really hard to say how long they’ll take. I’d definitely recommend a meat thermometer to remove any guesswork and would start roasting them the morning you’re planning to serve for dinner so you have plenty to time. (I’d wait until you’re ready to serve to shred it; it will keep the meat more moist.) Hope that helps!

          • — Jenn on September 4, 2020
          • Reply
  • This looks amazing Jen! I have been making pulled pork for years.. usually in my smoker (with the fat cap on top). I am going to adjust to placing a pan under the butt to capture the juices… adding that back to the sauce is absolute gold!!! Great idea! I also do this with a heavily salted pork marinated with Cuban Mojo & cumin … (I trim the fat cap on this one)… that one I do in the oven like yours and turn it over once, around the 3-hour mark, to get some color on the bottom side. I usually pull them around 200 degrees but 195 may retain a bit more moisture.. will try that next time!

    Never an unsatisfied customer with this recipe! We make a full 8lb butt and freeze the extra for quick weeknight dishes. Just last night I had some smoked pork over a baked potato… was delish!

    • — Bruce on April 2, 2020
    • Reply

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