Pulled Pork

By Lauren MiyashiroUpdated: Apr 18, 2023

4.8

87 Ratings

preview for This Is The Most Tender Pulled Pork EVER

Sandwiched between a soft potato bun, piled on top of a baked potato or even eaten on its own, pulled pork is the versatile dish we crave year round. 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 barbecue sauce, this oven-baked pulled pork is our go-to for easy weeknight dinners or to serve up a crowd.

If you've never made pulled pork in the oven, follow our top tips for acing this easy BBQ dish every time:

What's the best cut of meat for pulled pork?

This recipe calls for boneless pork shoulder. Though there's not a lot of fat, it loses its toughness with the long cook time. You could also use pork butt, which has more marbled fat and will result in even more flavorful and tender meat.

What's the best method for cooking pulled pork?

It really depends on what you're looking for in your desired pulled pork. We love our slow-cooker pulled pork recipe—the meat gets deliciously tender, and you can just dump everything—sauce ingredients and all—in at once. But it takes longer—at least 5 hours—and, you'll miss out on one of our favorite things: the burnt ends. These blackened edges are a result of the fat and sauce ingredients caramelizing, and you'll only get that in our 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), it's not entirely necessary.

How should I serve pulled pork?

The obvious answer would be the most delicious pulled pork sandwiches, topped with dill pickles and pickled red onion, served with coleslaw and potato salad. But, your options don't stop there. Tacos with pineapple slaw, pulled-pork crescent rings, and BBQ shepherd's pie are just a few of our amazing pulled-pork recipe ideas. Really—the limit on this BBQ pork doesn't exist.

Storage

Put any leftover pulled pork in an airtight container, and store in the fridge for around 3 days.

Made this? Let us know how it went in the comments below!

Editor's Note: After reviewing comments about the BBQ sauce, we have since retested this recipe and have reduced the amount of apple cider vinegar. If you like a tangier sauce, you can add up to double the amount of vinegar.

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Yields:: 6 - 8 serving(s)
Prep Time:: 10 mins
Total Time:: 3 hrs 20 mins
Cal/Serv:: 951

Ingredients

For the pork

4 lb.
boneless pork shoulder
3 tbsp.
packed brown sugar
1 tbsp.
kosher salt
1 tbsp.
smoked paprika
1 tsp.
garlic powder
1 tsp.
onion powder
1 tsp.
ground cumin
Freshly ground black pepper
2 tbsp.
vegetable oil
12 oz.
lager

For the barbecue sauce + sandwiches

1 1/2 c.
ketchup
1/3 c.
apple cider vinegar
1/2 c.
Dijon mustard
1/4 c.
packed brown sugar
2 tbsp.
Worcestershire sauce
Buns, for serving

Nutrition Information

Per Serving (Serves 8)

Calories713 Fat45 gSaturated fat15 gTrans fat0 gCholesterol161 mgSodium855 mgCarbohydrates30 gFiber2 gSugar22 gProtein41 gVitamin D4 mcgCalcium87 mgIron4 mgPotassium957 mg

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Directions

1. Step 1Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
2. Step 2In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
3. Step 3In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long!)
4. Step 4Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
5. Step 5Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
6. Step 6Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
7. Step 7Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
8. Step 8Serve warm with buns and more barbecue sauce.

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