Oven Roasted Pulled Pork

A pulled pork sandwich on a soft roll, topped with coleslaw and barbecue sauce, a bowl of roasted potatoes in the background.

No ratings yet

This oven cooked pulled pork starts with a boneless pork shoulder coated in a bold BBQ rub, then slow roasted in the oven until tender enough to shred. Finished with bourbon barbecue sauce, it delivers classic barbecue flavor - no smoker required.

Prep Time25

Cook Time5 30

Resting Time30

Total Time6 25

Course: Entrées

Cuisine: American

Servings: servings

Author: Lynne Webb

Ingredients

4 to 5 lb Boston butt pork shoulder roast
6 tablespoons BBQ Spice Rub (or store-bought)
2 tablespoons olive oil
1 cup apple cider or juice
2 cups Bourbon BBQ Sauce (or store-bought)

Instructions

Preheat the oven to 225°F. Trim any excess exterior fat from the pork shoulder, leaving a thin layer for moisture. Cut the roast into 3 or 4 evenly sized pieces to promote even cooking.
Season the pork by coating all sides of each piece generously with the BBQ spice rub, pressing it into the surface so it adheres well.
Place the pork in a single layer in a large Dutch oven. Pour the apple juice around the meat (not over the top, to preserve the rub). Cover tightly with a lid or heavy-duty foil.
Roast covered for 4 hours. Remove from the oven and turn the pork pieces in the cooking juices.
Return the pork to the oven uncovered and continue cooking until the internal temperature reaches 200°F in the thickest part, about 60 to 90 minutes more. Cooking uncovered allows excess moisture to evaporate and concentrates flavor.
To check for tenderness, use two forks to pull apart the center of one piece. The meat should separate easily. If there is resistance, return it to the oven for 20 to 30 minutes and test again.
Transfer the pork to a cutting board, tent loosely with foil, and let rest for 30 minutes before shredding.
To shred the pork, use two forks, pull the meat into bite-sized pieces, discarding any large pieces of fat.
Transfer the shredded pork to a bowl and stir in BBQ sauce (add to taste). Serve warm.

Notes

Slow Cooker Instructions

You can cook the pork in a slow cooker instead of the oven if desired. Simply add a layer of sliced onion to the bottom of the cooker, put the rub-coated pork on top and add the cider or juice. Cover and cook on low for 8 to 10 hours (depending on the size of your roast), or until the pork is tender and pulls apart easily with a fork.

Pulled Pork Storage

You can freeze the leftover pork in airtight containers for up to 2 months. For best texture, freeze with the sauce.

Nutrition