My oven pulled pork is made with a simple dry rub for an irresistible combination of tender meat and delicious flavor! I cook it low and slow right in the oven for a super easy dish to feed a crowd or use for meal prepping.
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My Easy Way to Make Pulled Pork in the Oven
I first made my oven pulled pork for a family get-together when my husband Ben and I needed to feed a crowd. He’d planned to cook the pork shoulder on the smoker, but the weather took a nasty turn, so I had to improvise.
I love using my Instant Pot or slow cooker for pulled pork, but because we were feeding so many people, we’d gotten a larger cut of meat that wouldn’t fit in either. That’s when I decided to try making pulled pork in the oven!
I rubbed the pork with a simple dry rub and popped it in the oven first thing in the morning. By the time everyone showed up, the house smelled amazing, and the pork was so tender it fell apart with the touch of a fork!
And, if you love a good pulled pork recipe, try my recipes for crock pot pulled pork, Instant Pot pulled pork, and Ninja Foodi pulled pork!
Oven Roasted Pulled Pork Ingredients
- Dry rub – I use a simple blend of brown sugar, paprika, garlic powder, onion powder, and salt and pepper to enhance the natural flavors of the pork.
- Pork – Pork shoulder, also called pork butt, is the best cut for making tender pulled pork. I trim the excess fat but leave a little to keep the meat tender and flavorful as it cooks.
- Chicken broth – I add this to the pan to keep the pork moist as it roasts and keep it from drying out.
- Olive oil – This adds richness and helps the dry rub adhere to the pork shoulder.
What is the Best Cut of Pork for Pulled Pork?
I always use pork shoulder, also called pork butt or Boston butt, for pulled pork. It has the perfect balance of fat and connective tissue, which means it breaks down beautifully during a long bake in the oven. I’ve tried leaner cuts before, but they don’t have the same flavor or tenderness.
How to Make Pulled Pork in the Oven
A full printable version of this recipe with ingredient measurements is available at the bottom of this post.
STEP ONE: Trim any excess fat from the pork if needed, then add the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to a bowl.
STEP TWO: Thoroughly dry the pork with paper towels, brush with olive oil, then sprinkle the BBQ dry rub all over. Press the mixture evenly on all sides of the meat so it’s nicely coated.
STEP THREE: Preheat the oven to 325 degrees F with the oven rack in the middle position. Place the seasoned pork in a baking dish and add the chicken broth to it to keep the pork moist.
STEP FOUR: Cover it tightly with aluminum foil and cook it for about 1 hour per pound or until its internal temperature reaches 190-200 degrees F.
STEP FIVE: Let the pork rest for about 15-20 minutes before using 2 forks to shred the meat directly in the pan using these handy shredder claws. Enjoy!
Tips for the Best Oven Pulled Pork
- Trim the excess fat but still leave some for flavor. I usually remove any thick cap pieces from the outside.
- I pour the broth around the pork, not on top. This keeps the seasoning intact while still adding moisture.
- I check for doneness by pulling the meat with a fork. If it shreds easily, I know it’s ready.
- Let the pork rest for 20–30 minutes before shredding so the juices stay in the meat. This is the key to super tender pulled pork!
- Use two forks to shred the pork once it cools slightly. I do a rough shred so there are still some crispy edges.
Oven Pulled Pork Recipe Variations and Substitutions
- I sometimes add my favorite vegetables directly to the roasting pan for added flavor! I like carrots, onions, and bell peppers best.
- My husband loves it when I mix in barbeque sauce after shredding. A few family favorites are my homemade BBQ sauce, Sweet Baby Ray’s, Stubb’s, and Lillie’s Q. I sometimes toss it with ketchup for the kids!
- If I want to switch up the dry rub, I’ll season the meat with a combination of cumin, chili powder, oregano, garlic, and lime juice to create a Mexican-inspired pulled pork oven recipe. It tastes great in tacos, burritos, or on homemade nachos.
- Soy sauce, ginger, garlic, brown sugar, and sesame oil are my go-tos when I want an Asian-inspired marinade. It’s perfect for banh mi pulled pork served on buns with pickled veggies.
- My other favorite pulled pork marinade is pineapple juice, soy sauce, brown sugar, garlic, and ginger. This tropical twist is amazing on Hawaiian slider buns with a slice of pineapple.
How to Serve this Pulled Pork Recipe in the Oven
When I need to feed a crowd, a pulled pork sandwich with my coleslaw recipe on the side is always a winner!
If I want comfort food to go with the pork, I always turn to my Velveeta mac and cheese, loaded tater tots, baked beans, or twice baked potatoes!
Oven Pulled Pork FAQs
How much pulled pork per person?
My rule of thumb is to plan for ⅓ to ½ a pound of pulled pork per person for a generous serving. I adjust this based on what sides I’m going to be serving, but it’s a good starting point.
How to store oven pulled pork
I let the pulled pork cool completely before I transfer it to an airtight container. I keep the oven roasted pulled pork in the refrigerator for 3-4 days or freeze it for longer storage.
How to reheat oven roasted pulled pork
I think the easiest way to reheat pulled pork is to place single servings in a microwave-safe dish, cover with a damp paper towel to keep it from drying out, and heat in 30-second bursts until warmed through.
More Easy Pork Recipes
- Air fryer pork chops
- Pork chop casserole
- Pork tenderloin in the oven
- Pork roast in the crock pot
- Brown sugar pork chops
Easy Oven Pulled Pork
Equipment
Ingredients
For the Dry Rub:
- 1/4 cup brown sugar
- 2 tablespoons paprika
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- kosher salt to taste
- black pepper to taste
For the Pulled Pork:
- 8 pounds pork shoulder also called pork butt, excess fat trimmed
- 1 cup chicken broth
- 2 tablespoons olive oil
Instructions
- Before seasoning, trim any thick layers of excess fat from the pork shoulder. Leave some fat for flavor and tenderness, but remove any large pieces.
- In a small bowl, mix the brown sugar, paprika, garlic powder, onion powder, salt, and pepper to create the dry rub.
- Pat the pork shoulder dry with paper towels, brush it with olive oil, and then sprinkle and press the BBQ rub mixture evenly onto all sides of the pork.
- Preheat the oven to 325°F (165°C) and position the oven rack in the middle position for even cooking.
- Place the pork shoulder in a large roasting pan or baking dish. Pour the chicken broth around the pork in the pan to keep it moist during cooking.
- Cover the dish tightly with aluminum foil and then place it in the preheated oven. Cook the pork at a low temperature for about 1 hour per pound, or until its internal temperature reaches between 190°F to 200°F (88°C to 93°C). This is about 8 hours for an 8 pound piece of pork.Adjust the cooking time based on the thickness of the pork. It should show signs of tenderness such as meat easily pulling away from the bone or shredding easily with a fork.
- Once it's done, remove the pork from the oven and let it rest for about 15-20 minutes. Then, using two forks, shred the pork directly in the roasting pan. Get rid of any large pieces of fat as you shred.
- Serve the pulled pork with your favorite BBQ sauce, on hamburger buns or rolls if you like, or enjoy it as it is.
Notes
- Trim the excess fat, but still leave some for flavor. I usually remove any thick cap pieces from the outside.
- Pour the broth around the pork, not on top. This keeps the seasoning intact while still adding moisture.
- Check for doneness by pulling the meat with a fork. If it shreds easily, I know it’s ready.
- Let the pork rest for 20–30 minutes before shredding so the juices stay in the meat.
- Plan for ⅓ to ½ a pound of pulled pork per person for a generous serving.
- Store leftovers in an airtight container in the fridge for 3-4 days.
- Reheat leftovers in a microwave-safe dish covered with a damp paper towel to prevent drying out in 30-second increments until warmed.
Nutrition
This nutrition information is based on the exact products I used in this recipe. Brands and sizes of products could alter exact nutrition and should always be calculated independently.
Can you use a crock pot instead of the oven?
Buzz from the Napa Valley
Hi Buzz, Yes! Here is the method for making pulled pork in a crock pot.
Hey Sam! Have you ever done this with multiple pork shoulders on a pan? I’m thinking 3 on a large baking sheet covered with foil. Hosting a party!
Hi Emma, I have not, but I don’t recommend it on a baking sheet because it needs broth around the outside of the pork to cook up right. You could, however, cook multiple pork shoulders each in a different baking dish. I worry that if you cram them into one large baking dish, they will be touching and not cook evenly.