Oven Pulled Pork Barbecue

Oven Pulled Pork
Diana Rattray
  • Total: 3 hrs 42 mins
  • Prep: 12 mins
  • Cook: 3 hrs 30 mins
  • Yield: Serves 8
Nutritional Guidelines (per serving)
244 Calories
10g Fat
22g Carbs
17g Protein
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Nutrition Facts
Servings: Serves 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.)

Here's a great recipe for tailgating or a game day party, or make it for a weekend meal. 

This pork shoulder roast starts in a hot oven and then it's slow roasted in the oven until falling-apart tender. The roast is then shredded and blended with a homemade barbecue sauce. Feel free to use your favorite purchased barbecue sauce if you'd like.

Serve this wonderful barbecued pork on soft buns with coleslaw and baked beans on the side. Be sure to serve extra barbecue sauce for the sandwiches.

If you use a bone-in pork shoulder roast, allow a little more time in the oven.


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

Steps to Make It

  1. Gather the ingredients.

    Oven Pulled Pork Ingredients
    The Spruce 
  2. Heat oven to 450 F.

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

    combine seasoning
     Spruce Images
  4. Place the pork in a roasting pan and rub all over with the spice mixture.

    rub meat with seasoning mix
     Spruce Images
  5. Roast the pork for 1 hour. Remove from the oven.

  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.

    baste meat
     Spruce Images
  7. Prepare barbecue sauce. In a saucepan, combine the sauce ingredients. Bring to a boil, stirring constantly. Simmer, uncovered, stirring occasionally, for about 15 minutes, or until thickened.

    prep sauce ingredients
     Spruce Images
  8. Remove the pork from the liquids, shred, and serve with the sauce.

    shred meat
     Spruce Images
  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 soft buns or rolls, coleslaw for topping, and reserved barbecue sauce.


  • Make sure you use a pork shoulder or butt in this recipe. A leaner cut, like pork loin or sirloin roast, will become dry and less flavorful over the long cooking time.