Oven-Roasted Pulled pork | How To make Pulled pork Recipe 

 April 17, 2022

Pulled pork Recipe Everyone needs to pull a good-pork recipe, and this, my friends, is the best. Insanely loaded with the tender and barbecue flavor, so you sandwiched between a dream about it (a soft potato bread) often. And that’s fine, but the idea is to make it much easier. 

What cut of pork should I buy? 

Pulled Pork, Pulled Pork Recipe,  recipe, how to make Pulled Pork Recipe

 

This recipe calls for a weak pork shoulder. Although there is not a lot of fat, long cooking makes it lose toughness over time. You could also use a pork butt, which has fatter marbled and will result in even more flavor and tender meat. 

Why cook pulled pork in the oven and not the slow cooker? 

Our slow pulled cooker bomb pork, and we love that we can just dump once everything-sauce ingredients and all. But it also takes a long time at least 5 hours. And, more importantly miss cooker at a slower pace, you burn out at the ends. 

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The burnt ends are? They are blackened edges resulting from caramelizing fat and sauce ingredients. 

Do I need to sear the meat first?  

Pulled Pork, Pulled Pork Recipe, recipe, how to make Pulled Pork Recipe

If you want burnt ends (and I know you do!), then yes. And if you’re using a Dutch oven, it’s a quick and easy step. That said, it’s not 100 percent necessary. 

Can I use store-bought sauce?  

Yep! Though you should know our recipe requires ingredients you likely have in your pantry already.  

Can I skip the beer? 

Short answer: Yes. But you’ll need to sub in an equal amount of another liquid, like apple cider. But if you want to leave it out just because you don’t like it, reconsider! Beer pairs really nicely with pork, and in the oven, it takes on a caramelly, toasty flavor. 

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What else can I do besides sandwiches? 

The limit does not exist. Tacos with pineapple slaw, pulled-pork crescent rings, and BBQ shepherd’s pie are just a few of our amazing pulled-pork recipe ideas.  

Have you made this recipe? 

If yes, YAY! Rate the recipe below, and let us know how you liked it!  

Made it? Let us know how it went in the comment section below! 

FULL RECIPE FOR Pulled pork Recipe

Pulled Pork, Pulled Pork Recipe, recipe, how to make Pulled Pork Recipe

Pulled pork Recipe Everyone needs to pull a good-pork recipe, and this, my friends, is the best. Insanely loaded with the tender and barbecue flavor, so you sandwiched between a dream about it (a soft potato bread) often. And that’s fine, but the idea is to make it much easier. 

  • Prep: 10 mins 
  • Cook: 1 hr. 
  • Additional: 10 mins 
  • Total: 1 hr. 20 mins 
  • Servings: 
  • Yield: 4 servings 
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INGREDIENTS FOR THE PORK 

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

FOR THE BARBECUE SAUCE + SANDWICHES 

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

DIRECTIONS 

Pulled Pork, Pulled Pork Recipe, recipe, how to make Pulled Pork Recipe
  • Make pork: Preheat oven to 300°. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven. 
  • In 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.) 
  • In 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!) 
  • Pour 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 easily pull apart with a fork, 1 to 2 hours more. 
  • Remove pork from the Dutch oven and rest while preparing the barbecue sauce.  
  • Make 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 the mixture to a boil. Reduce heat, and simmer until thickened slightly about 5 minutes. 
  • Shred pork using two forks. Toss shredded meat with about half the barbecue sauce. 
  • Serve warm with buns and more barbecue sauce. 
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