If you're looking for the best pulled pork recipe to keep in your back pocket—this is it. Extremely tender with a sweet-yet-tangy homemade BBQ sauce, this oven-baked pulled pork is my go-to for an easy weeknight dinner or to serve up a crowd at a summer BBQ or game day. If you've never made pulled pork in the oven, follow my top tips below the recipe for acing this easy BBQ dish every time.
What People Are Saying:
"Love this recipe!!! Pulled pork turns out the perfect texture and juiciness!” - GoldPopsicle
“Incredible recipe! Didn’t even need the sauce. Will be my new go-to for pork.” - PurpleLobster
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- Yields:
- 6 - 8 serving(s)
- Prep Time:
- 10 mins
- Total Time:
- 3 hrs 20 mins
- Cal/Serv:
- 800
Ingredients
Pork
- 4 lb.
boneless pork butt
- 3 Tbsp.
packed brown sugar
- 1 Tbsp.
kosher salt
- 1 Tbsp.
smoked paprika
- 1 tsp.
garlic powder
- 1 tsp.
ground cumin
- 1 tsp.
onion powder
Freshly ground black pepper
- 2 Tbsp.
vegetable oil
- 12 oz.
lager
BBQ Sauce & Sandwiches
- 1 1/2 c.
ketchup
- 1/2 c.
Dijon mustard
- 1/3 c.
apple cider vinegar
- 1/4 c.
packed brown sugar
- 2 Tbsp.
Worcestershire sauce
Toasted buns, for serving
Directions
Pork
- Step1Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
- Step2In a small bowl, combine brown sugar, salt, paprika, garlic powder, cumin, and onion powder; season with black pepper. Rub all over pork. (This can be done the night before.)
- Step3In large Dutch oven over medium high heat, heat oil. Working in batches, cook pork until browned on all sides, about 2 minutes per side. (Spices can burn quickly, so don’t let it go for too long!) Pour beer around pork and cover with a lid.
- Step4Bake until pork is just beginning to turn tender, about 3 hours. Uncover and continue to bake until pork is very tender and easily pulls apart with a fork, 1 to 2 hours more.
- Step5Transfer pork to a cutting board, reserving pan drippings in pot, and let rest until ready to use.
BBQ Sauce & Sandwiches
- Step1Into pan drippings, whisk ketchup, mustard, vinegar, brown sugar, and Worcestershire until combined. Bring to a boil over medium-high heat. Reduce heat to medium-low and simmer, stirring occasionally, until slightly thickened, about 5 minutes.
- Step2Shred pork with 2 forks. Add meat to sauce and toss to combine. Serve warm with buns and remaining sauce alongside.
How To Make Pulled Pork
Ingredients
The Pork
• Pork Butt: While you can totally use boneless pork shoulder if that’s what you prefer, pork butt is my preferred cut of meat for this recipe for a few reasons. Both cuts come from the pig’s shoulder, but there’s more fat and marbling with pork butt, which gives a juicier and more flavorful and tender result. This cut will also fall apart easier and can withstand hours and hours of cooking—perfect for low-and-slow, shreddable pulled pork.
• Brown Sugar: Brown sugar not only adds that necessary sweetness, but helps to tenderize the pork.
• The Spices: Spices can vary when it comes to pulled pork, but my go-to, best-ever combination uses smoked paprika, garlic powder, ground cumin, onion powder, black pepper, and salt.
• Lager: This is my secret ingredient for ultra-flavorful pulled pork—use your favorite lager here. No beer on hand? Try out this slow-cooker pulled pork instead.
The BBQ Sauce
• Ketchup: If you’re a ketchup lover, feel free to up the amount here. Prefer less of a central tomato flavor? Add and adjust as you go!
• Dijon Mustard: While some recipes use ground mustard, Dijon adds that slight kick to BBQ sauce that I just can’t get enough of.
• Apple Cider Vinegar: Apple cider not only thins out our thick BBQ sauce, but adds that vinegary tang this sauce needs. If you prefer a stronger vinegar taste, add more!
• Brown Sugar: Brown sugar is a must-have here. I usually go for dark brown sugar for a richer flavor, but you can use light in a pinch.
• Worcestershire Sauce: This adds a punch of umami to the BBQ sauce, creating a tangy, salty, and slightly sweet taste.
Step-By-Step Instructions
The first step in creating the best pulled pork is to create your spice mixture, and add it to your pulled pork. Combine everything together, then rub it all over your pork, making sure you cover every inch. If you’d like to get ahead on prep (and ensure your pork is extra flavorful), you can do this the night before, then let your pork sit in the refrigerator until you’re ready to get cookin’.
Once your pork is perfectly seasoned, you’re ready to get to work. One of my favorite things about this recipe? The burnt ends. These blackened edges are a result of the fat and sauce ingredients caramelizing, and you'll only get that in this oven-cooked recipe. Searing your meat will give you those irresistible burnt ends, and if you're using a Dutch oven, it's a quick and easy step. But, if you don't want to sear your meat and don't care about the burnt ends (can't relate), feel free to skip.
After searing, pour in your beer, cover with a lid, and bake until just tender. Then, remove the lid, and bake until it pulls apart with a fork easily.
Now, it’s time to get started on the BBQ sauce. Add your ingredients into the pot with the pan drippings, then whisk until combined. Bring to a boil then reduce the heat and let simmer until it’s slightly thickened. This should only take around 5 minutes, but keep an eye on it.
Once your sauce is almost ready to go, add your pork to a bowl, and shred with 2 forks.
Once your pork is adequately shredded, add it to your sauce, and toss until every shred is perfectly saucy and combined.
The final step? Serve it up! Pulled pork is endlessly versatile, but I love to pile it on top of toasted buns with dill pickles and coleslaw. Alternatively, you can add it on top of a baked potato, pulled pork nachos, or even eat it on its own.
Pulled Pork Variations
• Chipotle Pulled Pork: Chipotle chiles add a smoky heat to saucy pulled pork in this recipe.
• Instant Pot Pulled Pork: Low on time, or looking for a hands-off approach? This Instant Pot recipe couldn't be easier.
• Pickleback Pulled Pork: If you're a pickle fanatic, then get ready to meet this flavor-packed pulled pork recipe.
Storage
Put any leftover pulled pork in an airtight container and store in the fridge for around 3 days.
What To Serve With Pulled Pork
Potato Salad
Baked Beans
Vinegar Coleslaw
Made This?
Let us know how it went in the comments below!
