American BBQ · american cuisine

Oven-Low Slow BBQ Pulled Pork

Name: Oven-Low Slow BBQ Pulled Pork
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Cuisine: American
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

Fork-tender pulled pork with a dry rub and sticky BBQ finish — no smoker required.

By Hasnain Khan · Tested in a home kitchen · Updated 2026-08-10

⏱ 8 hrs 👤 10 servings 🔥 Mild ⭐ 4.8 / 5

Recipe card

Prep20 min

Cook40 min

Total60 min

Yield10 servings

Rating4.8 / 5

Calories520

CuisineAmerican

CourseAmerican BBQ

Jump to ingredients Jump to method Nutrition

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.

💡 What I do in my kitchen: "Probe tender" beats clock time — when a fork slides in with little resistance, it is ready, even if the schedule disagrees.

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.