oven pulled pork recipe
The Best oven pulled pork recipe
What I love most about this method is how forgiving it is. You don’t need a slow cooker or a fancy setup, just a good oven and a little patience. It’s the kind of dish that comes together naturally, and the kids always help with the prep, whether they’re tossing the pork in seasoning or slicing the veggies. It’s also a great way to use up leftovers—turning pulled pork into tacos, sandwiches, or even a hearty soup makes it even more practical. Plus, it’s packed with flavor from the spices and a little extra moisture from the juices, so it’s always tender and delicious. Whether you’re feeding a family or just treating yourself to something special, this recipe delivers.
Easy Oven-Pulled Pork with Crispy Skin
A tender, flavorful pulled pork that falls apart at the touch of a fork, perfect for sandwiches, tacos, or wraps. The oven method ensures juicy meat with crispy edges.
🥘Ingredients
- 2 lbs pork shoulder
- 2 tbsp olive oil
- 2 tbsp brown sugar
- 2 tbsp smoked paprika
- 1 tbsp garlic powder
- 1 tbsp onion powder
- 1 tsp cayenne pepper (optional)
- 1 cup BBQ sauce
- 1/2 cup apple cider vinegar
- 1 tbsp Worcestershire sauce
- 1 tbsp honey
👨🍳Directions
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1
Preheat oven to 275°F. Place a rack in the bottom third of the oven and position it so the pork shoulder sits on the rack, not touching the bottom. -
2
Pat the pork dry with paper towels. In a bowl, mix olive oil, brown sugar, smoked paprika, garlic powder, onion powder, and cayenne. Rub the mixture evenly over the pork, coating all sides. -
3
Place the pork in a roasting pan and transfer to the oven. Roast uncovered for 2 hours 15 minutes, or until the internal temperature reaches 195°F and the meat pulls apart easily when shredded. -
4
While the pork cooks, prepare the glaze by combining BBQ sauce, apple cider vinegar, Worcestershire sauce, and honey in a small bowl. Set aside. -
5
After 2 hours, remove the pork from the oven and let it rest for 10 minutes. Shred the meat using two forks or a meat cutter. Return the shredded pork to the pan and pour the glaze over it. Stir to coat evenly. -
6
Return the pork to the oven and bake for another 15–20 minutes, or until the glaze is thickened and caramelized. Let cool slightly before serving.
🔧Equipment
- Mixing bowl
- Oven-safe rack
- Pork cutter or sharp knife
- Tongs
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Oven-Pulled Pork with Crispy Skin Works
❓ Frequently Asked Questions About Oven-Pulled Pork with Crispy Skin
How long should I cook the pulled pork for?
Cook the pork shoulder until it reaches an internal temperature of 203°F (95°C) in the thickest part, which typically takes 3 to 3½ hours in a preheated oven at 275°F (135°C). For best results, wrap the meat loosely in foil halfway through cooking to retain moisture.
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What if my oven isn’t precise enough for an exact temperature?
If you don’t have an oven thermometer, use the 10-minute rule: Insert a meat thermometer into the thickest part of the shoulder. When it registers 160°F (71°C), add 10 minutes per 5°F (3°C) below 203°F (95°C). For example, if your oven runs 5°F (3°C) too low, add 50 minutes to the total cook time.
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Can I use a slow cooker instead of an oven?
Yes, but adjust the method: Cook on low for 8–10 hours or high for 5–6 hours. Check the internal temperature at the end—it should reach 203°F (95°C). Slow cookers may need a little extra liquid to prevent drying out.
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How do I know when the pork is tender enough to pull?
The meat should be fork-tender and easily shreds with minimal effort. If it’s still firm, return it to the oven for 15–20 minutes at 275°F (135°C). Avoid overcooking, as pulled pork can dry out quickly.
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What’s the best way to keep the pork moist after cooking?
After removing the pork from the oven, wrap it loosely in foil and let it rest for 30 minutes before shredding. Add 1 cup of chicken or pork broth to the pan drippings, then pour it over the meat before shredding. This helps retain juices.
