Use this simple Oven Roasted Pulled Pork recipe to cook a juicy, tender pork shoulder in the oven in just over two hours. This flavorful pulled pork is incredibly versatile — pile it into sandwiches, stuff it into baked or sweet potatoes, or serve it alongside your favorite BBQ sides like baked beans and potato salad. No smoker or slow cooker required, and it still delivers plenty of flavor.
Table of contents
- Ingredients
- Instructions
- Ways to serve it
- Recipe notes
- Storage and reheating
- Sides to serve with pulled pork
This oven roasted pulled pork is an easy, reliable alternative to smoked pulled pork when you don’t have access to a smoker. While it won’t pick up the intense smoke ring of a pit, a good dry rub that includes smoked paprika brings a lovely smoky note. The pork cooks slowly in a combination of beef broth, Worcestershire sauce and apple juice — a balance of savory, sweet and umami that keeps the meat moist and flavorful. It’s perfect for a weeknight dinner or for feeding a crowd.
Ingredients
- Boneless pork butt or pork shoulder – about 3 pounds, trimmed of excess fat. A little fat helps keep the meat tender and flavorful, but remove any thick fat cap. Avoid lean cuts like pork loin or tenderloin for pulled pork; they don’t have the marbling needed to stay moist. Note: pork butt is sometimes labeled “Boston butt”; pork shoulder may appear as “picnic shoulder.”
- Pulled pork rub – a simple Texas-style rub works great: coarse salt, black pepper, smoked paprika, onion powder and garlic powder. Use a generous amount to coat the outside of the roast.
- Olive oil – or any neutral-flavored oil to help the rub adhere and for searing.
- Beef broth – adds rich, savory depth; chicken broth can be substituted if needed.
- Worcestershire sauce – a tablespoon adds a concentrated umami boost.
- Apple juice – about 1/2 cup, providing a touch of sweetness and helping to keep the pork moist. For a sugar-free version, omit the apple juice and add an extra 1/2 cup beef broth.
- BBQ sauce (optional) – toss the finished pork with your favorite barbecue sauce, or serve the sauce on the side so everyone can choose.
Instructions
Follow these steps for reliably tender, shred-ready pulled pork. For photos showing each step, see the gallery below.
- Preheat the oven to 300°F (150°C).
- Season the pork. Rub the pork shoulder all over with olive oil, then coat it evenly with the pulled pork rub.
- Sear the pork. Heat a large, oven-safe pot or Dutch oven over high heat. When hot, add the pork and sear on all sides until a golden-brown crust forms, about 2–3 minutes per side.
- Add the braising liquid. Remove the pot from the heat and pour in the beef broth, Worcestershire sauce and apple juice.
- Braise in the oven. Cover the pot with a tight lid or foil and roast in the preheated oven for about 2 hours, or until the internal temperature reaches about 203°F (95°C) and the pork is very tender and pulls apart easily.
- Shred the pork. Remove the pork from the pot and transfer it to a cutting board. Shred using two forks, meat claws or gloved hands. Return the shredded pork to the pot and stir it into the cooking juices, or toss with barbecue sauce if you prefer it saucy.
Ways to serve it
Pulled pork is so versatile — eat it straight from the cutting board, pile it into buns, or use it in creative dishes. Ideas:
- Sandwiches – serve on toasted brioche or sandwich rolls with coleslaw and pickles, or simply toss with BBQ sauce and serve plain for a more classic flavor.
- Sliders – mix the pork with sauce and serve on small rolls for parties and gatherings.
- Stuffed baked potatoes – spoon pulled pork into baked potatoes and top with shredded cheddar and green onions.
- Stuffed sweet potatoes – fill roasted sweet potatoes with pulled pork, cheese, bacon and a drizzle of chipotle sauce for a savory-sweet combo.
- Pulled pork mac and cheese – stir leftover pork into mac and cheese for a hearty, comfort-food mashup.
- Nachos – layer pulled pork over chips with cheese, pickled jalapeños and other favorite nacho toppings.
- Tacos – warm tortillas, add pork, slaw or salsa, and finish with a creamy chipotle drizzle.
Recipe notes
Yield: One pound of boneless cooked pork yields roughly 2 cups of pulled pork. A 3-pound boneless shoulder will give about 6 cups total, which is usually enough for 6–8 sandwiches if you use about 3/4 cup per sandwich.
Extra smoky flavor: If you want a stronger smoke note without a smoker, add 1 teaspoon of liquid smoke to the braising liquid.
Sugar-free option: Omit the apple juice and replace it with an extra 1/2 cup beef broth.
Storage and reheating
Storage: Cooked pulled pork keeps well in the refrigerator for up to 5 days in an airtight container. For longer storage, freeze in airtight containers or heavy-duty freezer bags for up to 6 months.
Reheating: Reheat gently to keep the pork moist. Options include:
- Microwave: Place the pork on a plate, cover with a damp paper towel and microwave in short intervals until heated through.
- Oven: Combine the pork with a splash of apple juice, broth or water, cover tightly and warm in a 325°F oven for 20–30 minutes.
- Stovetop: Warm in a skillet over medium heat with a little broth or apple juice, stirring occasionally until hot.
- From frozen: Thaw in the refrigerator overnight, then reheat using one of the methods above.
Sides to serve with pulled pork
Pair this oven roasted pulled pork with classic BBQ sides to make a memorable spread. A few crowd-pleasers:
Deviled Egg Pasta Salad
Red White and Blue Cheese Potato Salad
Dad’s Famous BBQ Baked Beans
Loaded Mashed Potatoes
Easy 10 Minute Broccoli Salad
Mac and Cheese
Oven Roasted Pulled Pork
Ingredients
- 3 pound boneless pork shoulder or pork butt, trimmed of excess fat
- 2 tablespoons olive oil
- 3 tablespoons pulled pork rub (see rub recipe or use a blend of salt, black pepper, smoked paprika, onion powder and garlic powder)
- 1 cup beef broth
- 1 tablespoon Worcestershire sauce
- 1/2 cup apple juice (or substitute with additional beef broth for sugar-free)
Instructions
- Preheat the oven to 300°F (150°C).
- Rub the pork shoulder with olive oil, then coat thoroughly with the pulled pork rub.
- Heat a large oven-safe pot or Dutch oven over high heat.
- When the pot is hot, sear the pork on all sides until golden brown, 2–3 minutes per side.
- Remove from the heat and add the beef broth, Worcestershire sauce and apple juice to the pot.
- Cover the pot and roast in the oven for about 2 hours, or until the internal temperature reaches 203°F (95°C) and the pork is fall-apart tender.
- Remove the pork, shred with forks or meat claws, then return the shredded meat to the pot and mix with the cooking juices or toss with barbecue sauce before serving.
Notes
- One pound of boneless cooked pork yields roughly 2 cups of pulled pork. A 3-pound shoulder will yield about 6 cups, enough for 6–8 sandwiches.
- To enhance smokiness, add 1 teaspoon of liquid smoke to the braising liquid.
- For a sugar-free version, replace the apple juice with an extra 1/2 cup beef broth.
Nutrition Facts (per serving)
Calories: 283 kcal · Carbohydrates: 8 g · Protein: 28 g · Fat: 15 g · Saturated Fat: 4 g · Sodium: 294 mg · Sugar: 3 g