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oven roasted pulled pork in pan lined with parchment paper with glass bowl of bbq sauce
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Oven Roasted Pulled Pork

This oven pulled pork can be made right in the kitchen and tastes just as good as if it was made in the grill or smoker.
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 5 hours
Total Time 5 hours 10 minutes
Servings 12
Calories 414kcal
Author Ryan Beck

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.

Nutrition

Serving: 1g | Calories: 414kcal | Carbohydrates: 16g | Protein: 56g | Fat: 14g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 2g | Trans Fat: 0g | Cholesterol: 162mg | Sodium: 557mg | Potassium: 160mg | Fiber: 1g | Sugar: 6g