Easy Oven Pulled Pork

Oven roasted pulled pork cooked and being shredded with a fork on a plate.

5 from 3 votes

My oven pulled pork recipe is made with a homemade rub and cooked low and slow for tender, melt-in-your-mouth meat. It's super easy to make and the oven does most of the work!

Prep Time15

Cook Time8

Cooling Time15

Total Time8 30

Course: Main Course

Cuisine: American

Servings: servings

Calories: 240kcal

Author: Samantha Erb

Equipment

Shredder Claws

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

US Customary - Metric

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