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This oven roasted pulled pork can be made right in the kitchen and tastes just as good as if it was made in the grill or smoker. It is made even better by a delicious Eastern Carolina BBQ sauce.
BBQ pork is one of those meals that I absolutely love, but just don't make very often. These days when it comes to pulled pork, I'm making tacos like mojo pork tacos or carnitas.
To be honest the reason is I don't have a smoker and find making pork on the grill to be super time consuming as you have to continue to add charcoal.
But lately I just wanted some good BBQ pork and that's where this oven roasted pulled pork comes into play. You get some additional flavor by searing the pork and then letting it slowly cook in some liquid over a few hours to get that melt in your mouth flavor.
For me I'm all about the crispy edges, so I like to cut my pork up to get even more crispy edges but it isn't necessary. However do not skip on making the Eastern Carolina BBQ sauce which is inspired by A Fork's Tale. It adds just the right amount of tang and heat.
So if you're like me and only have your oven at your disposal, this is oven pulled pork recipe should be at the top of your list. Or if you want to take advantage of a slow cooker, try this Dr Pepper pulled pork. And if you like smoked recipes, you can never go wrong with smoked carnitas.
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Ingredient Notes
- Pork - I like to use boneless pork shoulder so I can cut into large chunks to sear.
- Spices - the combination of spices and sugar is where most of the flavor comes from.
- Apple cider vinegar - not only do you use it as extra liquid and flavor for the oven roasted pulled pork, but is is the star of the BBQ sauce as well.
Ingredient Swaps
Like any recipe, you can mix up the ingredients. Some variations include:
- While I like boneless pork shoulder, you can use bone-in or even pork tenderloin.
- I'm a fan of dark brown sugar for the extra molasses flavor, but light brown or granulated sugar work too.
- I always have low-sodium chicken stock on hand which is why I use it, but broth or even beer can be used.
- Apple cider vinegar is very common in pulled pork for the acidity plus flavor, but white vinegar is a good substitute.
Step-by-Step Photos
Cut the pork in large chunks and rub the spices all over. Heat a large Dutch oven over medium-high heat with oil and sear pork on all sides.
Pork the stock and apple cider vinegar over the pork and cover with a lid, baking at 300°F for 3 hours. Remove the lid and cook for another 1-2 hours, or until the pork falls apart.
Make the sauce by adding all the ingredients to a pot and brining to a boil. Remove from heat when the sugar and salt are dissolved. Once ready to eat, shred the pork with two forks and serve.
FAQs
I have a great slow cooker pulled pork recipe but the point of this one is to get those tasty burnt ends that are the result of the fat and liquid ingredients caramelizing.
However you can make this in the slow cooker if you want. Just throw in the slow cooker for 8-10 hours.
If you want those tasty burnt ends, yes. It seals in the flavor and adds texture, but at the end of the day, you can skip this step although I don't recommend it.
No, you need some liquid to help slowly cook the pork. You want a cup total so you can use a combination of stock, broth, apple cider vinegar or beer.
Eastern Carolina BBQ sauces differ from the Midwest and its Western Carolina counterpart as they contain very little sugar which results in a sour, tangy flavor. It is made primarily with vinegar and spices.
If you aren't a fan of this version, just buy from the store. Sweet Baby Ray's is my go-to.
You know the pork is done when it reaches an internal temperature of 205°F.
Oven Pulled Pork Uses
Yes you can use pulled pork for much more than sandwiches. Some other ways to incorporate it include:
Pro Tips/Recipe Notes
- If you don't want a ton of burnt ends, don't cut up the pork. Just sear the whole pork shoulder.
- Skip searing all together if you don't like burnt ends.
- You can replace the stock and vinegar with your favorite beer.
Other Pork Recipes
If you’ve tried this oven roasted pulled pork or any other recipe on Chisel & Fork, please let me know how it turned out in the comments below! You can also follow me on Facebook, Instagram, Pinterest and YouTube to see more tasty meals and anything else I'm up to.
Oven Roasted Pulled Pork
Ingredients
Carolina Pulled Pork
- 3-4 lb boneless pork shoulder
- ¼ cup dark brown sugar
- 1 ½ tablespoon smoked paprika
- 1 tablespoon kosher salt
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 teaspoon dry mustard
- 1 teaspoon black pepper
- ½ teaspoon cayenne pepper
- 2 tablespoon vegetable oil
- ⅔ cup low-sodium chicken stock
- ⅓ cup apple cider vinegar
Carolina BBQ Sauce
- 1 cup apple cider vinegar
- 1 tablespoon dark brown sugar
- 1 tablespoon ketchup
- ½ teaspoon crushed red pepper flakes
- ½ teaspoon salt
- ½ teaspoon black pepper
- ¼ teaspoon cayenne pepper
Instructions
- Preheat oven to 300°F. Cut pork into 3 inch chunks. (Can skip this step)
- In a small bowl, combine all of the spices. Rub all over pork.
- In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides.
- Pour stock and apple cider vinegar over 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 pulls apart easily with a fork, about 1 to 2 hours more.
- While pork is cooking, place all ingredients in a pan over medium heat. Bring to boil and cook until sugar and salt are dissolved. Remove from heat and cool to room temperature. Add to jar and shake well before serving.
- Remove pork and place on plate, covering with aluminum foil. Let sit for 10-15 minutes before shredding.
Notes
- If you don't want a ton of burnt ends, don't cut up the pork. Just sear the whole pork shoulder.
- Skip searing all together if you don't like burnt ends.
- You can replace the stock and vinegar with your favorite beer.
- You know the pork is done when it reaches an internal temperature of 205°F.
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