Pulled Pork
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Learn to make pit-worthy pulled pork without a smoker—this easy recipe guides you to succulent, slow-roasted pork with a flavorful bark and tangy-sweet sauce that rivals your favorite barbecue spot.
Rubbed with barbecue spices and slow-roasted until the meat is fork-tender with a crusty bark, this pulled pork is a huge crowd-pleaser and great for feeding a big group. It’s simple to prepare and takes just minutes to get in the oven, although you’ll need to allow about 6 hours for it to cook.
As the delicious BBQ scent fills your kitchen, the hardest part of the recipe becomes waiting—and then of course trying not to eat all of the succulent pork as you’re pulling it apart! The sauce is a hybrid of a sweet BBQ sauce and Carolina-style vinegar-based sauce, mixed with the rich pan juices for added depth of flavor and smokiness. This is a feast!
Table of Contents
“Followed the recipe exactly and it turned out perfectly. Great flavor, beautiful bark, delicious sauce. The whole family enjoyed it!”
What You’ll Need To Make Pulled Pork
- Bone-in Pork Butt (Boston Butt): This is the meat used for pulled pork. Misleadingly named, it comes from the upper shoulder of the pig, known for its fat marbling, which contributes to the flavor and tenderness of the meat during the slow cooking process. The bone in it helps to add flavor and moisture. (This cut is not to be confused with a picnic roast, which is leaner.)
- Spice Rub: This blend of seasoning and spices, including salt, paprika, cumin, garlic powder, dry mustard, dark brown sugar, and black pepper, create a balanced and flavorful BBQ crust on the pork during cooking.
- Jump to the printable recipe for precise measurements
What You’ll Need To Make Barbecue Sauce
- Ketchup: Serves as the base of the 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 and helps create a thick, sticky consistency.
- Spicy Brown Mustard: Adds a tangy, spicy element that complements the sweetness.
- Garlic: Provides a savory, aromatic flavor.
- Cayenne Pepper: Offers a spicy kick that complements the sweetness.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
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.
Mix until evenly combined.
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.
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.
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.
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.
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.
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.
Frequently Asked Questions
I would guesstimate a little over an hour per pound, but remember, this is just an estimate! The real key to perfect pulled pork isn’t the clock but rather the internal temperature. Use a meat thermometer with a remote probe and cook until the internal temperature reaches 195°F.
If you can only find boneless pork butt, you can still make delicious pulled pork. You’ll need a 4 to 5 pound boneless roast.
Yes, pulled pork can be made up to 4 days ahead of time. It actually tastes better the next day as the flavors have more time to meld. When ready to serve, if you’re reheating just a few servings, 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.
You May Also Like
Pulled Pork with Tangy Barbecue Sauce
Learn to make pit-worthy pulled pork without a smoker—this easy recipe guides you to succulent, slow-roasted pork with a flavorful bark and tangy-sweet sauce that rivals your favorite barbecue spot.
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
- ¾ cup cider vinegar
- ¾ cup dark brown sugar, packed
- ¼ cup plus 2 tablespoons spicy brown mustard
- 2 garlic cloves, minced
- ½ teaspoon cayenne pepper
- ¾ cup water, for deglazing the roasting pan
For Serving
- 12 hamburger buns (lightly toasted and buttered, if desired)
Instructions
- Preheat the oven to 300°F and set an oven rack in the lower-middle position.
- Pat the pork dry with paper towels.
- 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).
- Roast, uncovered, for 6 to 6½ hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
- 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.
- 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.
- Pour off and discard the fat from the roasting pan (remember the handles are hot). Add ¾ 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.
- 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.
- To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.
- 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.
- 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.
- 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.
Pair with
Nutrition Information
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- 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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Never oven roasted a pulled pork, always did it in the slow cooker. This method was so so much better. Just incredible! Another winner!
Hi Jenn,
Sorry for posting this question here, but I’m making the Latin Style Roast Pork from your cookbook tomorrow and I have a question. When you say roasting pan, do you mean that it has to be on a rack? I have a roasting pan, but it doesn’t have a rack and I’m worried about adding the water to the pan, will it just sit in the water while it cooks? Really enjoying all the new cookbook recipes so far! I hope you come out with another cookbook soon!
Hi Turtle, No worries and glad you’re enjoying the cookbook! You don’t need a rack for that recipe – the onions sort of act as a rack in the beginning, although they eventually absorb the liquid and soften. Hope you enjoy the recipe!
It was simply AMAZING! I’ve never made a pork rub before but it came out just like the picture! I know this isn’t the place to review the cookbook recipes, but I have to say – If anyone out there is on the fence about Jenn’s newest cookbook…DO IT!!! It’s so great, packed with amazing recipes and it’s BEAUTIFUL! Thank you Jenn for answering my cookbook question on here!
💗
Hi Jenn. I’m sorry too for posting my question here – I am making the latin pork roast too for a party this weekend. I can only find a very large 8ish lbs bone in pork shoulder or smaller boneless pork butts. If I just up the seasonings for the larger bone-in, how much longer do you think I should bake it? Or if I go w/smaller boneless, do I need to reduce the time?? Love all your recipes – I’m also making the pea guacamole as an app and the black beans and rice as a side. LOVE your new cookbook.
Hi Hella, I’m so sorry I’m only now seeing this and am too late to weigh in. I’m guessing you’d need to add about an hour for the larger, or reduce by about an hour for smaller. Did it turn out okay? So glad you’re enjoying the new book, and if you ever have a question about a recipe that’s only in the book, you can always email me directly at jennifer@onceuponachef.com.
Jenn, I always check your site first when I am looking for a recipe and again – success! This is the first time I’ve made pulled pork and it was delicious. Your notes and pictures are very helpful and I love that I can trust your recipes. Thank you!!
Hi, Jenn.
My mom and I are making this recipe for the first time tonight (pork smells amazing in the oven already…). Our pork butt is 3.4lbs so we’re adjusting a little. What is the best way to freeze the meat for more meals? Do you freeze the sauce too? Or keep in fridge? Freeze with sauce on it or plain? I figure we can have it twice for dinner over the next few days but then will need to freeze some for later as 3.4 lbs is a lot for two people.
Hi Jane, You really can go either way — it’s fine to freeze the pork and sauce together or in two separate containers; whatever’s easiest. Hope you enjoy it!
Came out delicious! Actually had to freeze some for a few weeks and was wondering the best way to re-heat? I thawed it overnight in the fridge.
Hi Jane, Glad you liked it! The reheating method depends on how much you’re reheating. See the Make-Ahead instructions at the bottom of the recipe. 🙂
This is a first for me. First time no five stars. We liked the seasoning on the meat but the barbecue sauce was a miss. Thus the three stars.. I’m not a big cumin fan next time I’m going to cut back the cumin by half. I have an entire pig frozen in my freezer and I need some new recipes.
Once again you do not disappoint. My husband and son absolutely loved this recipe!
Hi! I’m so glad to find this on your site. I’m a long time fan! Do you have any suggestions on how I can make in a crockpot?
Thank you!
Lily
So glad you like the site! Unfortunately, this one won’t work in a crockpot — sorry!
Can I make this in a crockpot? Thanks! I love your recipes.
So glad you like the recipes, Diana! Unfortunately this recipe won’t work in a crock pot — sorry!
Oh my goodness! I have never made good pulled pork until now! This was soo easy and tasted better than the barbeque restaurants!
Hi Jenn,
Do you think this could be cooked in a crock pot?
Unfortunately, this won’t work in a crock pot — sorry!
Hi Jen!
I am going to make this but with a 16 pound pork instead. Can you tell me how much longer I should roast my pork to accommodate for the larger size?
Thank you!
Lindsey
Wow, that’s big! I would guess that you need to at least double the cooking time but to be certain, I’d check it with a meat thermometer. That will take any guesswork out of it. Hope that helps and that you enjoy!
Jenn,
I need to make two pork butts for a large party this weekend. Do you think you can cook two at one time? If so, would the bake time remain same 6-7 hrs? One more question, could you season the pork roast over night before cooking or does it matter?
Thanks, Staci
Hi Staci, yes, you can cook both at once. The timing should be about the same if not a bit longer because the oven will be more crowded. Your best bet is to use a meat thermometer so there’s no guesswork involved. And it’s fine to season the roast the night prior to cooking it. Hope everyone enjoys!
Very good and easy to follow! Thank you, Jenn. You always do a great job of explaining your recipes and personal tips. Pulled Pork was a success and I’ve never made one before!
Hi, Jenn!
I love your recipes – you’re my go to for when company visits and I want food that wows them!!! Question – I have left over BBQ sauce from your sweet and tangy BBQ chicken recipe in your cookbook. Would that work here on the pork? Thank you!!
Hi Sarah, This pork is so rich that I prefer a tangier, more vinegary sauce for it. That said, the BBQ sauce from the chicken will work too.
How would I use my pressure cooker in the summer instead of 6 hours of oven heat? Marcia Scott
Hi Marcia, I don’t have enough experience with it to tell you confidently whether or not/how to convert a recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful. Sorry I can’t be more helpful!
Adaptation Using Chicken:
Fantastic recipe! I used the same ingredients for the seasoning and the BBQ sauce I just altered the method and used chicken legs instead of the pork since that’s all I had on hand. The results-super tasty!
My alterations:
I used 8 chicken legs and cut the seasoning and BBQ sauce recipe in half.
I mixed the spices with some olive oil and coated the chicken legs with the mixture in a large bowl.
I then put the chicken on an unlined baking sheet and let them roast for 40 minutes at 425 degrees Fahrenheit. I didn’t bother flipping them. The bottoms got nice and crispy and the inside of the meat was juicy.
I added some water to the pan just like Jen did with the pork and added that to the BBQ sauce.
I then coated the chicken legs in the sauce and ate them as is. I like things very saucy so I didn’t bother coating the chicken with the BBQ and baking them with the sauce on it. Though I’m sure you definitely could.
This was a huge hit with my family. It made the house smell delicious while it cooked all day and tasted even better. The spice rub and sauce are amazing. We will be making this one again soon!
I just made this today and it came out great! What do you do with the fat cap? Do you chop it into pieces and incorporate it with the pulled meat? It has a lot of flavor.
Glad it came out nicely — I’d just chop the fat cap up and incorporate it unless it’s overly fatty. Enjoy!
Hi Jenn,
This looks great! would this work in a dutch oven?
Sure – enjoy!
Hello! The smallest one I could find is 9lbs. Any advice on how long it will take to cook? Much appreciated!!
Hi Liz, I’d guesstimate it would need about 8 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. Hope that helps!
Hi!
I have made this a few times and it is fantastic!
I plan to make ahead for a family gathering the end of the month. If I freeze the pork, how long with the sauce last? Or can it be frozen as well?
Thanks!
So glad you like it! Yes, I think you could get away with freezing the sauce.
Are you using a smoked or unsmoked pork shoulder for this pulled pork recipe?
Unsmoked – hope you enjoy if you make it!
So excited to try this. I am making this only for a few people so my pork is 3.25 lbs do you recommend cutting the spices in half?
Thanks!
Yes, I think you can get away with that. Hope you enjoy!
Off the charts Jenn! I wasn’t sure about the sauce before I added the reduction. Final result got raves!
Has anyone tried this in a crock pot or instant pot ? How long did you cook it for if so?
Made this the other night and it was fabulous! To be honest, some of us didn’t even use the bbq sauce because the rub had flavored up the pork so perfectly. Put the pulled pork on fancy brioche hamburger buns and dinner was served. Excellent. Will be my new go-to pulled pork recipe!
This recipe has quickly become a family favorite!! It is so delicious and sublime! The spice rub is so easy and flavorful. The slow roasting of the pork keeps it very moist and easy to pull apart. My friends and family say this is restaurant quality. Delicious!!!
This is a great recipe for a crowd!! The only adjustment I made was to add 1/4 cup of bourbon to the sauce. Try it…you’ll like it too!!
I researched and read through various online versions and decided on this one. I followed it exactly. It was not hard to follow.My family raved for days. My son said it was the BEST he’d every had! I served it on bread rolls and coleslaw. Delicious!
This is the recipe that my family asks for all the time! It’s absolutely delicious. Once I tried to save time by using a store bought BBQ sauce – big mistake! The one in the recipe does not take much time and is totally worth it! Thanks again for all of the wonderful recipes!
This is a fantastic recipe. I have made it at least 3 times since I discovered this recipe last winter. It’s easy and mostly hands off, the BBQ sauce is fantastic, and it comes out perfect every time. It’s a great recipe for a crowd, and leftovers reheat well in microwave. One thing I sometimes forget is to cook it in my stainless steel pan so that I can then cook the drippings on top of the stove afterwards. When I forgot and roasted it in a pyrex, I added hot water and released the brown bits without putting it on the stove top and it seemed to work fine, as there wasn’t a lot stuck on anyway. I serve it with homemade Hawaiian buns and Cole Slaw. I have tried other recipes in the past but this has ended my search! Thanks, Jenn
This pulled pork was delicious! It took a long time to make but it was very worth it. We love it with dinner rolls. Sauce is a little too tangy, but the flavor is amazing. The edge got a little too dry and tough after in the oven for a long time, but the rest of the meat was fork tender.
I accidentally bought the picnic cut, do you think it will turn out ok? Should I make adjustments?
Hi Laura, A picnic cut will work without any adjustments but it won’t be quite as tender (it’s a slightly leaner cut). Please LMK how it turns out!
I cooked this exactly as written. The sauce mellowed out overnight as I made the pork and the sauce the day before serving. It was fantastic, and we ate it on mini tortillas with onions and pickles as street tacos. Another home run Jen – thank you!
I cut my pork butt in quarters and each is not 3 3/4 pounds only. How do I adjust this recipe?
Hi Barb, If you’re saying that your pieces are about 3-3/4 pounds, I’d guesstimate they 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. Hope that helps!
Hi! I did this recipe with a second cut brisket and it was fantastic! Thank you very much!
I have been making recipes from your website religiously throughout the last several months and thank goodness for you!! I have 6 in my family (Boys 20,18,13 and a girl 15) so every meal in my house counts as do leftovers if there are any. It all began with your baked ziti recipe (still may be the #1 recipe for us) which I stumbled upon accidentally somehow, and then I knew I needed to make more of your recipes. All of your recipes are Family Favorites!! This Pulled Pork Recipe was no different- AMAZING and prompted me to write my first review. I have a recipe I make in my crockpot; it’s only because I work from home now that I would even entertain anything different; but in the oven…why not, I am home now. I will never go back to my crockpot and the kids won’t let me. Served on grilled burger buns but also grilled some Sweet Hawaiian Slider rolls and had coleslaw on the side to add on top (Served alongside a tossed salad with your Zesty Italian dressing) Tomorrow… your Thai Chicken Curry :).
So glad you happened upon the blog many months ago and that you’ve enjoyed everything you’ve made — thanks for taking the time to let me know! 🙂
Made this last night using 2x 2.5 lb pork sirloin tip roasts from Costco. It only took about 4.5 hours of cooking time. The meat is leaner than pork butt so it didn’t fall apart, but I was able to shred it and it wasn’t dry. Super delicious!
Hi Jenn, I’ve made this recipe quite a few times now, we LOVE it!! But I’ve gotta question that I keep forgetting to ask, well 2 questions actually.
First question: Should the fat cap be topside UP or down?
I’ve seen a few other recipes for pork butt, and they recommended FAT/CAP side UP.
I’ve usually had it down because you didn’t suggest that…
Question 2: Again, looking at a few other recipes, IKR, I should STICK to YOUR Recipes, RIGHT!!? (I always DO I Swear!) 🙂
Back to the question…So a few others suggest that after your pork is done, let it rest for 15-1 hour long, THEN put it BACK in a 500 degree preheated oven for about 15 minutes so the fat around the meat gets dark and really CRISPY!! I thought that that sounds kinda yummy, but what are YOUR thoughts on that?!
I’m preparing this again in the morning, but…No Rush!
Thanks Much,
Gigi B.
Hi GiGi, so glad you like this! In regard to your first question, I usually put the fat cap facing up but it really doesn’t matter that much. And for question number two, when I make this it’s already really dark and crispy when I take it out of the oven so I don’t think that extra step is necessary but you can certainly give it a try. (Just be careful not to burn it!)
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!
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!
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.
So glad it turned out well, Nichole — thanks for the follow-up! 🙂
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.
Amazing! Meat candy!
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 🙂
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?
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!
Hi Jenn,
Could I use a slow cooker for this instead of the oven?
Unfortunately, this one won’t work in a slow cooker — sorry!
If I reduce the cider vinegar, do I substitute another liquid?
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!
I loved it! Thank you.
👍
I’m making this soon. What do you recommend I serve along with this? Cole slaw?
Hi Anna, I think coleslaw would be the perfect accompaniment to this. Hope you enjoy!
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.
So glad you enjoyed (and congrats on the soon to be new addition to your family)! ❤️
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…
Love all your recipes that I’ve attempted. Can I use this method with a pork shoulder picnic?
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!
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!
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?
What type of paprika do you use?
Just McCormick’s basic paprika. 🙂
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.