Oven Pulled Pork
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This oven pulled pork recipe delivers pit-worthy flavor—no smoker required. Slow-cooked until fall-off-the-bone tender, it has a crusty bark and tangy-sweet sauce that rivals your favorite barbecue spot.
This easy oven pulled pork recipe yields plenty of juicy, fall-apart meat with smoky BBQ flavor. It’s simple to make: just rub the pork with barbecue spices, pop it in the oven, and let it cook low and slow. As the irresistible barbecue aroma fills your kitchen, the hardest part is waiting—and then trying not to eat all the pork as you shred it!
I roast the pork uncovered, which allows the spice rub to develop a dark, flavorful bark. But what really sets this recipe apart is the barbecue sauce: after roasting, I deglaze the pan to capture all those flavorful browned bits and juices, then stir them into a tangy-sweet sauce. Tossed with the shredded pork, it makes every bite extra flavorful.
Serve the pork piled onto buns with coleslaw for an easy, crowd-pleasing meal. It keeps and freezes well, making it great for meal prep or easy meals down the road.
“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
- Pork Butt: Despite the name, pork butt comes from the upper shoulder of the pig. It may also be labeled Boston butt. Its generous marbling and connective tissue make it ideal for pulled pork—the fat keeps the meat moist during the long cooking time, while the connective tissue breaks down until the pork is fall-apart tender.
- Spice Rub: A combination of brown sugar, paprika, cumin, garlic powder, dry mustard, salt, and pepper seasons the pork and forms a flavorful bark as it roasts. The brown sugar also helps the exterior caramelize.
- Ketchup: Forms the tomato-rich base of the barbecue sauce.
- Apple Cider Vinegar: Gives the sauce its tang and cuts through the richness of the pork.
- Brown Sugar: Adds sweetness to the sauce and balances the acidity of the vinegar.
- Worcestershire Sauce: Adds savory depth and a subtle umami note to the barbecue sauce.
- Mustard: Adds a little sharpness and helps round out the sweet and tangy flavors in the sauce.
- Jump to the printable recipe for precise measurements
How To Make Oven Pulled Pork
Season the pork: Pat the pork dry with paper towels. This helps the spice rub stick better and ensures a nice crust as it roasts. Combine the spices for the rub, then coat the pork generously on all sides. Don’t be shy with the seasoning—the pork is a large cut of meat, and the rub will eventually become the flavorful bark on the outside.
Slow cook the pork: Cook the pork uncovered until the exterior is deeply browned and crusty and the meat is tender enough to pull apart easily with a fork. Cooking it uncovered is key: it allows the spice rub to develop into a flavorful bark rather than softening in trapped steam. For truly tender pulled pork, don’t go by time alone—the internal temperature should reach about 195°F, when the connective tissue has broken down and the meat is ready to shred.
Make the BBQ sauce: While the pork roasts, make the barbecue sauce. It should have a tangy-sweet flavor with enough acidity to balance the richness of the pork. Keep in mind that the sauce isn’t quite finished yet—the flavorful juices from the roasting pan will be added later.
Deglaze the pan: Once the pork is done, transfer it to a cutting board to rest and pour off the excess fat. Deglaze the roasting pan, scraping up all the deeply browned bits stuck to the bottom—there’s a tremendous amount of concentrated flavor there. Reduce the liquid until it intensifies, then stir it into the barbecue sauce.
Shred and sauce the pork: When the pork is cool enough to handle, pull it into bite-size pieces, discarding any large pieces of fat. Toss the meat with enough barbecue sauce to coat it generously without overwhelming it. The pork should stay juicy and flavorful, with bits of the dark bark mixed throughout. Serve with extra sauce on the side.
What to Serve with Pulled Pork
For a classic pulled pork dinner, serve the pork piled onto buns with coleslaw, along with sides like cornbread, baked beans, potato salad, or mac and cheese. For something lighter, pair it with a simple green salad or corn on the cob.
My starting point for this recipe was Tyler Florence’s pulled pork barbecue recipe. I used my own spice rub and barbecue sauce, but the cooking method is identical to the original recipe.
Video Tutorial
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Oven Pulled Pork
Ingredients
For the Pork
- 1 (5 to 6-lb) 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 (packed) dark brown sugar
- 1 teaspoon freshly ground black pepper
For the Tangy Barbecue Sauce
- 1 cup + 2 tablespoons ketchup
- ¾ cup cider vinegar
- ¾ cup (packed) dark brown sugar
- ¼ cup + 2 tablespoons spicy brown mustard
- 2 cloves garlic, 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 (95°C).
- 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 (180 ml) 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.
Notes
- 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. The bone adds extra moisture and flavor, but if you can only find boneless, no worries—just use a 4 to 5-pound roast and expect a slightly shorter cook time.
- Make-Ahead/Freezing 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 (120°C) oven for about 30 minutes, or until hot. To freeze, place the pulled pork in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before serving.
Pair with
Nutrition Information
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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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! 🙂
Hi Nichole, I’m wanting to make this for my son’s graduation party next weekend and was wondering if it would turn out in an electric roaster. Sounds like it turned out for you? Any tips you have? Im planning to make enough for 100 sandwiches. Thank you in advance!
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 🙂