Oven Baked Pulled Pork a fantastic for any day of the week. Baked until tender with an irresistible homemade spice rub.
Imagine pulling apart perfectly tender oven baked pulled pork that’s been seasoned with a delicious spice mix and then baked to perfection. Sounds like a dream come true, right?
This dish is everything you’ve been looking for in a pulled pork recipe – it’s easy, flavorful, and oh-so-satisfying. It really makes the perfect sandwich.
I can’t tell you enough how much I love a good, quality pulled pork. When it’s so juicy and tender that it just falls apart, I can’t get enough of it.
You should see Lily devour the stuff! Ha! Sometimes, that girl surprises me with what she decides to go for.
What’s great about this recipe is that it takes the classic BBQ favorite and brings it right into your kitchen, no grill or smoker needed.
It’s really easy to make a large batch and save it for later, too. I’ll have some tips for you later on that.
Whether you’re preparing a big family dinner, looking for the perfect game day food, or just craving some good ol’ comfort food, Oven Baked Pulled Pork is the answer.
Some of our other favorite pork recipes we have on our site include: Ritz Cracker Oven Baked Pork Chops Recipe, Crock Pot Pulled Pork Sandwiches, and Pulled Pork Sliders.
WHY THIS RECIPE WORKS:
- Foolproof Simplicity: Using a basic oven setting and simple ingredients, anyone can master this dish.
- Flavor Explosion: The spice rub, combined with slow cooking in the oven, creates a deeply flavorful and moist pulled pork.
- Perfect for Leftovers: This recipe makes enough for a large gathering or multiple meals, making it a fantastic option for meal prep.
INGREDIENTS NEEDED (SCROLL TO THE BOTTOM OF THIS POST FOR THE FULL RECIPE CARD):
- Boneless pork shoulder
- Yellow mustard
- Smoked paprika
- Garlic powder
- Onion powder
- Salt
- Black pepper
- Crushed red pepper flakes
- Dried thyme
- Ground cumin
- Beer
- BBQ sauce
HOW TO MAKE OVEN BAKED PULLED PORK:
- Preheat the oven to 350°F.
- Pat the shoulder dry with paper towels.
- Brush all over with the mustard.
- In a small bowl, stir together the smoked paprika, garlic powder, onion powder, 1 teaspoon salt, pepper, red pepper flakes, thyme, and cumin until combined.
- Sprinkle the shoulder all over with the spice mix, use it all! Pat it in with your hands so it sticks.
- Place the shoulder into a roaster pan or large baking dish with deep sides.
- Pour the beer around the shoulder.
- Cover with foil, make sure it doesn’t touch the meat. Bake for 3 ½ – 4 hours until an internal temperature reaches 203°F. Take off the foil the last 30 minutes of cooking to brown.
- Allow the meat to rest for 30 minutes before placing it on a sheet tray and shredding it. Discard any large chunks of fat if desired.
- Sprinkle with 1 teaspoon of salt and toss to combine. Serve immediately with bbq sauce of your choice.
FREQUENTLY ASKED QUESTIONS ABOUT THIS RECIPE:
WHAT CUT OF PORK IS THE BEST TO USE?
For achieving the most delicious pulled pork sandwiches or perfect pulled pork, a boneless pork shoulder or Boston butt is the best cut of meat.
These cuts are known for their rich connective tissue that breaks down during the cooking process, making the meat super tender and perfect for shredding.
WHAT TO USE IN PLACE OF BEER?
If you’re looking for alternatives to beer that still add a fantastic flavor to your oven roasted pulled pork or roast pork, apple juice or chicken broth are excellent choices.
Both bring a subtle sweetness or savory depth to the meat, enhancing its natural flavors, especially when cooked at low temperatures for a long time to ensure the most tender meat.
CAN I USE A STORE-BOUGHT RUB?
Absolutely, using a store-bought rub is not only the easiest way but also ensures great results when making pulled pork recipes.
Whether you’re aiming for bbq pork, pork tacos, or even pork nachos, a good-quality store-bought rub can save you time while still delivering that sought-after smoky flavor and perfectly seasoned crust.
ANY ADDITIONS?
I’ve seen all kinds of things done with pulled pork. Here are some great ideas to get you started.
- A sprinkle of brown sugar in the rub for sweetness
- A dash of cayenne pepper for extra spice
- Drizzle honey over the top before baking for a caramelized crust
- Sliced onions at the bottom of the pan for added flavor
- Mixing apple cider vinegar into your BBQ sauce for tanginess
- Throwing in some liquid smoke for that smoky BBQ taste
- Chopped garlic for a more robust flavor
- Serving with coleslaw on sandwiches for crunch
- Topping with green onions for a fresh finish
ANY SUBSTITUTIONS?
Yes indeed! If you thought this was helpful, let me know in the comments!
- Use a pork loin for a leaner option, cooking time may vary
- If you’re out of smoked paprika, try using sweet paprika or additional chili powder
- Substitute the beer with chicken stock or apple cider vinegar mixed with water
- For those avoiding gluten, gluten-free BBQ sauce is a great option
- Swap out regular salt with sea salt for a more nuanced flavor
HOW TO STORE:
Refrigerator: Store in an airtight container for up to 3 days.
Freezer: Freeze in a sealed container for up to 3 months. Thaw and reheat for a delicious meal anytime.
DANA’S TIPS AND TRICKS:
- Make sure your pork reaches an internal temperature of 203°F for perfect shredding.
- Allowing the pork to rest before shredding locks in the juices.
- Shred the pork on a sheet pan to catch all those tasty juices.
- Mixing some cooking liquid back into the shredded pork keeps it extra moist.
- Serving the next day allows flavors to meld together even more for the best pulled pork experience.
Making Oven Baked Pulled Pork is about creating a meal that brings smiles, satisfies the stomach, and maybe even wins you the title of best chef among your friends and family. Ha!
This dish, with its tender, flavorful meat, can be the star of your dinner table or the highlight of your next party.
If you like this recipe, you might also like:
If you’ve tried this OVEN BAKED PULLED PORK, let me know how it turned out in the comments! You can follow me over on PINTEREST, INSTAGRAM OR FACEBOOK to find some more of our mouthwatering recipes!
Best Oven Baked Pulled Pork
Ingredients
- 6 pound boneless pork shoulder
- 1/4 cup yellow mustard
- 1 tablespoon smoked paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons salt divided
- 1 teaspoon black pepper
- 1 teaspoon crushed red pepper flakes
- 1 teaspoon dried thyme
- 1 teaspoon ground cumin
- 12 ounces beer
- bbq sauce to serve
Instructions
- Preheat the oven to 350°F.
- Pat the shoulder dry with paper towels.6 pound boneless pork shoulder
- Brush all over with the mustard.1/4 cup yellow mustard
- In a small bowl, stir together the smoked paprika, garlic powder, onion powder, 1 teaspoon salt, pepper, red pepper flakes, thyme, and cumin until combined.1 tablespoon smoked paprika, 2 teaspoons garlic powder, 2 teaspoons onion powder, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon crushed red pepper flakes, 1 teaspoon dried thyme, 1 teaspoon ground cumin
- Sprinkle the shoulder all over with the spice mix, use it all! Pat it in with your hands so it sticks.
- Place the shoulder into a roaster pan or large baking dish with deep sides.
- Pour the beer around the shoulder.12 ounces beer
- Cover with foil, make sure it doesn’t touch the meat. Bake for 3 ½ – 4 hours until an internal temperature reaches 203°F. Take off the foil the last 30 minutes of cooking to brown.
- Allow the meat to rest for 30 minutes before placing it on a sheet tray and shredding it. Discard any large chunks of fat if desired.
- Sprinkle with 1 teaspoon of salt and toss to combine. Serve immediately with bbq sauce of your choice.bbq sauce to serve
Notes
- Make sure your pork reaches an internal temperature of 203°F for perfect shredding.
- Allowing the pork to rest before shredding locks in the juices.
- Shred the pork on a sheet pan to catch all those tasty juices.
- Mixing some cooking liquid back into the shredded pork keeps it extra moist.
- Serving the next day allows flavors to meld together even more for the best pulled pork experience.
Comments & Reviews
Dawn says
I receive and love your emails and have for a while, but suddenly I can’t print a recipe without “signing up”? I am signed up and when I enter my email it won’t accept it? WT…?
Dana DeVolk says
Sorry about that, I’m looking into it now!