Oven Pulled Pork Barbecue

Oven pulled pork barbecue recipe

The Spruce / Julia Estrada

Prep: 15 mins
Cook: 3 hrs 30 mins
Total: 3 hrs 45 mins
Servings: 8 servings
Nutritional Guidelines (per serving)
244 Calories
10g Fat
22g Carbs
17g Protein
See Full Nutritional Guidelines Hide Full Nutritional Guidelines
Nutrition Facts
Servings: 8
Amount per serving
Calories 244
% Daily Value*
Total Fat 10g 12%
Saturated Fat 3g 17%
Cholesterol 58mg 19%
Sodium 842mg 37%
Total Carbohydrate 22g 8%
Dietary Fiber 1g 3%
Protein 17g
Calcium 39mg 3%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

Pulled pork is great for tailgating, a game day party, or a family weekend meal or potluck. A pork shoulder roast starts in a hot oven and then the temperature is decreased and it's slow-roasted until fall-apart tender. The roast is then shredded and mixed with a homemade barbecue sauce. Feel free to use your favorite purchased barbecue sauce if you want to skip making your own.

Serve the barbecue pulled pork on soft buns with coleslaw and baked beans on the side, or serve as a tasty main meat dish. Be sure to serve extra barbecue sauce for topping. There's no end to what kind of dishes you can make using fresh or leftover pulled pork, from stews to egg rolls to empanadas.


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  • For the Pulled Pork:
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 (4 to 5-pound) Boston butt roast (or pork shoulder, boneless or bone-in)
  • 1 cup apple juice
  • 4 cloves garlic (coarsely chopped)
  • For the Sauce:
  • 1 1/2 cups ketchup
  • 2/3 cup apple cider vinegar
  • 1/4 cup onion (finely chopped)
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons brown sugar (packed)
  • 1/2 teaspoon ground mustard
  • 1/2 teaspoon garlic powder

Steps to Make It

  1. Gather the ingredients.

    Oven pulled pork ingredients
    The Spruce / Julia Estrada
  2. Preheat the oven to 450 F.

  3. In a bowl, combine the chili powder, garlic powder, salt, pepper, onion powder, and ground mustard.

    Combine spices
    The Spruce / Julia Estrada
  4. Place the pork in a roasting pan and rub all over with the spice mixture.

    Place pork in pan
    The Spruce / Julia Estrada
  5. Roast the pork for 1 hour. Remove from the oven.

    Oven pulled pork
    The Spruce / Julia Estrada
  6. Reduce the oven temperature to 325 F. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is tender and easy to shred with a fork.

    Pulled pork
    The Spruce / Julia Estrada
  7. Meanwhile, prepare the barbecue sauce. In a saucepan, combine the ketchup, cider vinegar, onion, Worcestershire sauce, brown sugar, mustard, and garlic powder. Bring to a boil, stirring constantly. Simmer, uncovered and stirring occasionally, for about 15 minutes, or until thickened.

    Barbecue sauce
    The Spruce / Julia Estrada
  8. Remove the pork from the liquids, shred, and serve with the sauce.

    Pulled pork
    The Spruce / Julia Estrada
  9. If desired, mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with the reserved sauce.

    Pulled pork
    The Spruce / Julia Estrada


  • Make sure you use a pork shoulder or butt to make pulled pork. A leaner cut, like pork loin or sirloin roast, will become dry and less flavorful over the long cooking time.
  • If you use a bone-in pork shoulder roast, allow a little more time in the oven. Slow roast for at least 2 1/2 hours, or until fork-tender.