Pulled Pork (In the Oven)
This is the BEST Pulled Pork! It’s made right in the oven (no smoker required!) after an overnight brine and being covered in a simple, delicious dry rub. Sauce recipe included!
I’m not sure what it’s like in your neck of the woods, but here the air feels just a bit more crisp in the morning, the sun is shining at a different angle in the afternoon, and if the wind is blowing just right, you can hear the high school marching band practicing after school. Fall is just on the horizon, which means weekend afternoons watching football and consuming warm and cozy comfort foods all the live long day.
I’ve always loved pulled pork, but in the past I’ve only ever made it in the crock pot. It’s good, but not the drop-dead amazing pulled pork I’ve dreamed of making. I started doing some research and testing and settled on this recipe, which is a mash-up of techniques from Cook’s Illustrated and Kevin & Amanda.
This is, hands-down, the most perfect pulled pork I have ever had. It’s fall-apart tender, has an incredible amount of flavor, and the you won’t be able to stop stealing bites of the crunchy crusty bits when you shred it!
How Do You Make Pulled Pork?
There are many, many ways to make pulled pork (the oven! a smoker! slow cooker!), and this is, by far, the absolute best way I have ever found to make it. The pulled pork turns out incredibly tender, falls right apart, and is packed to the brim with a sweet and spicy flavor.
Let’s discuss!
What Type of Meat is Best for Pulled Pork?
Hands-down, boneless pork butt! This can sometimes also be found under the name boneless pork shoulder or Boston butt.
Some pulled pork recipes use bone-in cuts of meat, but I’ve found these to require longer cooking times and I’m never as satisfied with the end result as I am with the boneless cuts, so that’s what I recommend.
The Process for Pulled Pork in the Oven
There are four main components to this pulled pork recipe: brine, rub, cook, sauce. Let’s go into detail below…
- Brine – Since we are going to be cooking this pulled pork for so long, the brine is essential to keeping it juicy and tender. It’s a simple brine made with water, salt and brown sugar. I also add bay leaves for a little more flavor and liquid smoke to impart a little smoky flavor since we are not going to be cooking this in a smoker. (I use jumbo storage bags for this!)
- Dry Rub – After the pork has an overnight swim in the brine, take it out and pat it dry with paper towels making sure it’s nice and dry. Then I slice it in half horizontally (a tip from Cook’s Illustrated) to help cut the cooking time, but also maximize the surface area for both the rub and “crusty” pieces of pulled pork. The rub has some brown sugar for sweetness and then a whole host of seasonings and spices that create the most amazing flavor.
- Cook – Now we’re getting somewhere! I place the two pieces of pork on a wire rack and set it inside of a rimmed baking sheet that I’ve covered with foil. Cover the pan tightly with foil for the first portion of cooking to ensure the pork stays moist. Uncovering it at the end of the baking process ensures that the outside of the pork gets a nice “crust” on it, which are all of the crunchy bits that everyone will fight over!
- Sauce – This part is totally optional, but I thought it was a great complement to the pulled pork. After the first portion of cooking, pour off the collected liquid in the pan and put in a fat separator. Whisk in a few more simple ingredients, and the sauce is ready! It was, by far, the best homemade bbq sauce I’ve ever had, and no doubt it was due to using the actual cooking liquid – total game changer!
A very important note on cooking the meat – you’ll notice that it calls for the internal temperature to reach 200 degrees F. You’re probably thinking it will be terribly overdone and dry since most meat is cooked through at 165 degrees, BUT! This is where the magic happens.
At 200 degrees F is where the connective tissue begins to break down, which is what makes meat fall-apart tender. Before it reaches this point, the meat will be cooked through, but will appear tough. That extra time makes all the difference in the world! (If you don’t have a digital instant-read thermometer, Thermapen is my favorite.)
Now, let’s talk about all the wonderful things you can do with this pulled pork (the possibilities are nearly endless!)…
- Pulled pork sandwich slathered in sauce on a brioche roll with coleslaw on the side.
- Use it on top of nachos for some killer loaded nachos.
- Pulled pork nachos with your favorite toppings (cojita cheese, avocado, vinegar coleslaw, pickled jalapenos, etc).
- Burrito bowl with rice and all the fixin’s.
- Sliders for a party or the Super Bowl.
Do you have any special pulled pork secrets or a favorite recipe? Feel free to share below!
If You Like This Pulled Pork Recipe, Try These:
- Crispy Baked Chicken Wings
- Slow Cooker Honey Balsamic Pulled Pork with Asian Slaw
- Slow Cooker BBQ Brisket
- Slow Cooker BBQ Ribs
Six years ago: Dutch Apple Pie Bars
Pulled Pork
Ingredients
For the Pork
- 5-6 lb (2.27 kg) boneless pork butt or boneless pork shoulder
For the Brine
- 2 quarts (1892.71 ml) cold water
- ½ cup (146 g) salt
- ½ cup (110 g) light brown sugar
- 2 tablespoons liquid smoke
- 2 bay leaves
For the Dry Rub
- ½ cup (110 g) light brown sugar
- 1 tablespoon salt
- 1 tablespoon ground black pepper
- 1 tablespoon paprika
- 1 tablespoon chili powder
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon cayenne pepper
For the Barbecue Sauce
- 1½ cups (360 ml) ketchup
- ½ cup (112 ml) reserved cooking liquid
- ¼ cup (84.25 ml) mild molasses
- 2 tablespoons Worcestershire sauce
- ½ teaspoon (0.5 teaspoon) salt
- ½ teaspoon (0.5 teaspoon) ground black pepper
Instructions
- Brine the Pork: Add salt to the cold water and stir until the salt is completely dissolved. Add the brown sugar and stir until completely dissolved, then stir in the liquid smoke.
- Place the pork butt in a jumbo-size ziploc bag (or another large container that can hold the pork and the brine solution), then slowly pour in the brine solution to cover the pork. Seal the bag or cover the container and refrigerate for at least 8 hours, up to 36 hours.
- Make the Dry Rub:Â In a small bowl, stir together the brown sugar, salt, pepper, paprika, chili powder, cumin, garlic powder, onion powder, and cayenne. (This can be made ahead of time and stored at room temperature in an airtight container.)
- When ready to cook the pork, adjust oven rack to lower-middle position and preheat to 325 degrees F.
- Prepare the Pork:Â Line a rimmed baking sheet with aluminum foil and place a wire rack inside. Remove the pork from the brine (discard the brine solution) and pat dry with paper towels. Slice the pork in half horizontally, then coat all sides of both pieces of pork with the dry rub mixture. Place the pork on the wire rack.
- Cook the Pork: Cover the pork with aluminum foil, sealing the edges of the pan to prevent moisture from escaping. Cook for 3 hours.
- Take the pork from the oven, remove and discard the aluminum foil. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees F on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
- Make the Barbecue Sauce: While the pork rests, pour ½ cup of defatted cooking liquid from fat separator into a medium bowl; whisk in the ketchup, molasses, Worcestershire sauce, salt and pepper.
- Serve:Â Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing the remaining sauce separately. The pulled pork should be stored, in an airtight container, in the refrigerator for up to 4 days. It also freezes very well; freeze in a freezer-safe container (all in one, or broken up into smaller portions) for up to 3 months and thaw overnight in the refrigerator.
Notes
Did you make this recipe?
Leave a review below, then snap a picture and tag @thebrowneyedbaker on Instagram so I can see it!
I made this today. It’s the most delicious pork I have ever tasted. I’m serving it tomorrow for New Year’s Eve. I can’t wait for my guests to try it.  The brown bits of fat were like seasoned bacon. Thank you Michelle!
I’m glad I followed instructions and lined the baking pan with foil.  It was really charred after being in the oven for 4 1/2 hours.Â
Delicious
Do you have a fat separator that you recommend ? Â Thanks for an amazing blogÂ
The flavor was good but my meat turned out really tough and dry even following the recipe exactly 😞
I made this the first time on a wing and a prayer for a graduatio party. Taste testers say it is incredible and no sauce is needed. Fabulous recipe. The only thing I did is leave out the cayenne as we have an allergy. Spot On!!
This was by far the best pulled pork i have ever made! Â It was delicious and tender. Â It was worth the steps if brining and making the rub. Â
The sauce tasted too much like  ketchup, so  I used a store bought BBQ sauce instead.  I followed the recipe and asked two family members to also taste  it, and they agreed. Â
Ant suggestions on the sauce would be appreciated since i prefer homemade. Â
Thank you!Â
I’ve made pulled pork many ways (usually using crock pot or instant pot) but this is the only recipe I will use from now on.  Spectacular!  (I did cut the cumin in half just because I’m not a big fan but other than that followed the recipe exactly). Â
II’ve seen many recipes that use brining to make meats more moist. Many of us are on salt restricted diets. My question  is:  can you use less salt in the brining solution and get the same effect?
Hi Nancy, The salt really does add to the moistness. You can cut it and still get some benefit.
I just made this with a pork loin. Turned out fantastic! If you make with this cut of meat I probably wouldn’t do the full 1.5 hr during the end of the cooking process. I noticed it started to get dry. The sauce I tweaked some because we like Carolina style sauce. Highly recommend!
Great recipe. The rub is amazing. I almost didn’t even need the BBQ sauce. Though I don’t recommend storing it as it’ll taste like a shoe even the next day. Plan well and make sure you have enough people to finish it while it’s still warm.
Made this exactly as the recipe. This will be my go to recipe for pulled pork . I didn’t want to brine it, but I did and I’m glad. The pork was seasoned all the way through and was very moist.
I’ve used this recipe more times than I can count, and it’s just amazing! Making it again tomorrow:) I love that you can make so many additional
meals with the basic shredded pork recipe. I have sandwiches, carnitas, and Brunswick Stew lined up this time around:)Â
Can not wait to try your Pulled Pork,our neighbor makes this for carnivals I want to give this recipe to him….
I kinda’ followed this recipe and it turned out great. I don’t like to measure when I cook but used approximately the same ratios, ‘cept for a little less sugar, a few substitutions and embellishments. I didn’t have liquid smoke so I subbed smoked paprika in my dry rub. I also didn’t have any onion powder so I topped it with finely minced red onion. I also added some rubbed sage to my dry rub and stone ground brown mustard to the bbq sauce. During the last hour of cooking I tossed in some shredded carrot which added a sweetness of their own. Oh, and I also thawed it out for two days in the brine. It came out super tender and since I was using a smaller piece of meat (with a hefty fat cap, which I halved and hid my onions under) I only had to cook it for 3 hours. Thanks for the inspiration!
I had such high hopes for this recipe, but it just didn’t work for me. The amount of cumin in the rub was overwhelming — it’s all I smelled while it was roasting. It took far longer to cook than 4-1/2 hours—finally conceded defeat at 6 hours.  Back to the drawing board for me— maybe one with some beer or juice in the bottom of the roasting pan. I hope others have better luck.Â
Oh my good I have to make this this weekend. Drooling over my keyboard right now. Thinking pulled pork sandwiches for brunch on Saturday *DROOL*
Just put my pork in brine so I could make it tomorrow night, I’ve always made mine in the crock pot so I’m so excited to try this recipe!Â
Can I use an Instant Pot and then finish in the oven?
Hi Lu, I have not tried this in an Instant Pot, so I couldn’t say for sure how it would turn out but I THINK doing the covered portion in the Instant Pot SHOULD work (I just can’t guarantee!). Then go uncovered in the oven.
I love making oven pulled pork and want to try this recipe soon. I am curious though, is there any reason you cut the pork after the brine and not before?
Hi Rebecca, If you cut the pork before brining, the brine is going to be more concentrated in the resulting pieces and could be too salty. Enjoy the pulled pork!
Looks delicious, I LOVE pulled pork! Can I suggest making pretzel rolls as another option? That is my family’s favorite!
Ahhh pretzel rolls are a fabulous idea, thanks for sharing Jaime!
I make pulled pork all the time and will definitely try this one next time the Boston butts go on sale. After all these years, I’m still looking for the perfect recipe. I haven’t brined yet, so that will be different. I like to roast them in my Nesco roaster. Anyway, I was just going to tell you another use we had for dinner yesterday. I made a pot pie out of some leftover pulled pork, frozen mixed vegetables, mushrooms, and onions. It was a big hit and an alternative to the BBQ sandwiches I usually make. Love your recipes, and I look forward to each and every post.
Oh I love the idea of using it for a pot pie, that sounds delicious! My mom has an old Nesco roaster and I swear everything she makes in there just tastes BETTER. Her pot roast in there comes out amazing and I can’t replicate it on the stove, in the oven, or in the crock pot, no matter what I try!
Thank you so much for sharing this! My favorite Pulled Pork Restaurant, “The One” I loved closed down and now I never get P.P. anymore. The other restaurants here….the meat is disgusting! So fatty. I did NOT know Pork Butt was the way to go…thanks for the tip! Â www.raiseyourgarden.comÂ
You’re welcome, Laura! I hope you enjoy the pulled pork and lives up to your favorite restaurant!
Hi Michelle! This looks yummy but I have to be honest- one of the JOYS of making pulled pork for me is that the slow cooker does ALL the things. I mainly wanted to check out how you did your bbq sauce- I will have to try that next time. :) Since you asked us to share, here is the only recipe I have ever used. It is so simple but I will tell you what- I have gotten rave reviews every. single. time.
https://www.allrecipes.com/recipe/235170/big-vs-slow-cooker-pulled-pork/
Thank you so much for sharing, Angela!