American BBQ · american cuisine
Oven-Low Slow BBQ Pulled Pork
Fork-tender pulled pork with a dry rub and sticky BBQ finish — no smoker required.
From my kitchen notebook
Low heat until it shreds with a fork. Sauce after pulling — coating before shredding makes it greasy, not glossy.
Recipe card
Why this recipe works
You do not need a backyard smoker to make honest pulled pork. A pork shoulder, a dry rub with brown sugar and paprika, and a patient oven get you most of the way. I roast uncovered for bark, then foil for tenderness, then sauce lightly so the meat still tastes like pork, not candy. Resting matters — shred too early and juices flood the board instead of staying in the strands.
Expert kitchen tips
- Save juices from the foil wrap; skim and mix into the pulled meat for moisture without extra sauce.
- For a hint of smoke, add ½ tsp liquid smoke to the spritz — a little goes far.
Ingredients
- 2.5–3kg pork shoulder (Boston butt), bone-in if possible
- Rub: 3 tbsp brown sugar + 2 tbsp paprika
- 1 tbsp salt + 1 tbsp black pepper + 1 tbsp garlic powder
- 1 tsp chilli powder + 1 tsp cumin + ½ tsp mustard powder
- 120ml apple cider vinegar + 120ml apple juice for spritzing
- 2 cups BBQ sauce (your favourite), plus extra for serving
- Soft buns, slaw, pickles
Step-by-step method
Pat pork dry. Coat generously with rub. Rest 1 hour at room temp or overnight in the fridge.- Heat oven to 150°C / 300°F. Place pork on a rack over a tray. Roast 3 hours uncovered, spritzing occasionally.
Wrap tightly in foil with a splash of vinegar mix. Continue roasting until probe-tender (about 93–96°C / 200–205°F internal), 3–4 more hours.- Rest wrapped 45–60 minutes. Shred, discarding large fat. Toss with just enough warm BBQ sauce to coat.
Serve on buns with slaw and pickles.
Estimated nutrition
About 520 calories per serving (based on 10 servings). Values are estimates for home cooks and vary by brands, oil used, and portion size — not lab-analysed.
Serving ideas & leftovers
Serve hot, taste for seasoning at the table, and store leftovers in an airtight container once cool. Most of these dishes reheat gently on the stove with a splash of water, stock, or the dish’s own sauce so the texture stays kind.
This recipe is original CookMe editorial content for home cooks. Nutrition varies by brands and portions. If you have allergies, check every label. CookMe may display ads via partners such as Mediavine; see our Privacy Policy and Advertising Disclosure.