Whether you need pulled pork for sandwiches, tacos, or a meaty ragu, Pulled Pork is a meal prep maestro. Searing then slow cooking seasoned pork in a Dutch oven results in crispy, tender, melt-in-your-mouth pulled pork. Seasoned with a flexible, flavorful blend of spices, it works in countless dishes and cuisines. Plus, it freezes beautifully!
Jump to:
- Pulled Pork Seasoning
- How to Cook Pulled Pork in the Oven
- Chef's Tips
- Best Cut of Pork for Oven Pulled Pork
- How to Shred Pulled Pork
- What About Barbecue Sauce?
- Can I Make this Pulled Pork in the Slow Cooker?
- Storing Oven Roasted Pulled Pork
- Serving Pulled Pork
- Sides for Pulled Pork
- Leftover Pulled Pork Recipes
- Dutch Oven Pulled Pork
- Ratings
What carnivore doesn't love a big slab of meat? To be sure, there are drawbacks to cooking such large quantities. We all love a turkey on Thanksgiving, but those Day 4 sandwiches leave something to be desired. The same goes for pork.
If you're having a good old-fashioned backyard barbecue, you know a slow cooked Boston butt or picnic shoulder will give you the most meaty bang for your buck. These relatively inexpensive, perfectly fatty, and super flavorful hefty cuts will yield the best pulled pork on the planet. And plenty of it!
But if you're not hosting a picnic, you may not want pulled pork for days, despite the fact that you can use it for tacos, BBQ pulled pork sandwiches, chili, burrito bowls, etc. This is why we're huge fans of this oven pulled pork recipe.
Several times a year I dust off this recipe for pulled pork, mix together my custom dry rub, and cook up a big batch of pulled pork in the Dutch oven. I don't need to rely on the weather being agreeable or having five more recipes on deck to use up the leftovers.
I simply freeze the pulled pork into 1-pound cooked portions and, when the mood strikes, I defrost an individual portion to make an endless variety of quick weeknight recipes that I’ve adapted from their lengthier parent versions. Crispy carnitas in 20 minutes? Yes please. Fast weeknight pork ragu? Sign me up.
All of the flavor with just a fraction of the commitment.
Pulled Pork Seasoning
My best tip for cooking a large batch of pulled pork at home? Use a ubiquitous seasoning blend like the one below to create a dry rub that's a jumping off point for a variety of different recipes. Feel free to add a tablespoon of red pepper flakes or chili powder if you prefer some heat and spice.
- Paprika: regular or smoked both work great.
- Garlic Powder
- Oregano
- Black Pepper
- Kosher Salt: NOT table salt. If using fine sea salt, halve the amount listed in the recipe card.
- Dry Rub Add-Ins: add a teaspoon of any of the following to mix up the flavor profile to your liking - onion powder, cumin, cayenne pepper, or mustard powder.
- Want it sweet? Add 2 tablespoons brown sugar to the dry rub.
How to Cook Pulled Pork in the Oven
Meet the gold standard of “indoor barbecue.” Slow-braised Oven Pulled Pork is practically perfect in every way. While an initial sear infuses tons of additional flavor into the pork, the fat renders beautifully during the oven braise. When that mixes with the dry rub and bastes this little pig in its own juice… my god, it may just be the best “BBQ sauce” ever.
Before You Start! A Dutch oven is the essential tool for this recipe. Whether you're using a budget-friendly Lodge or a pricier Le Creuset, keep the following in mind: a 6-quart pot is perfect for a 4-lb roast; ensure the lid fits securely to prevent too much moisture escaping.
Tip! If you love the smoky flavor of classic smoked pulled pork, add a small amount (2-3 tsp) liquid smoke along with the water.
- PREP. Mix the spices until well combined. Divide the pork into 4" chunks, then coat all sides with the dry rub.
- SEAR. Sear at least two sides of each piece if your fat of choice in the dutch oven over medium high heat. You don't need to brown all sides, but searing at least 2 sides adds great flavor and texture.
- OVEN BRAISE. Once browned, return all the pork pieces to the Dutch oven and arrange in a single layer. Pour in ½ cup of water, cover, and transfer to the oven. Braise covered 3-4 hours, or until the meat easily pulls with a fork. In the last hour, remove the lid to allow the moisture to evaporate and for the pork to sizzle in its own fat (this creates unbelievably crispy edges with intense flavor).
- SERVE. Remove from oven, then shred with a fork. Serve immediately or divide into 1-pound portions and freeze.
Chef's Tips
- Use the right cut of pork (see below for more information).
- Be careful when trimming the fat. Fat = flavor, so leave some intact!
- Season generously.
- Get a good sear on at least 2 sides - you can go for more, time permitting, but 2 sides does the job well.
- Use a fat with a high smoke point - we like bacon fat, avocado oil, ghee, or refined coconut oil.
- Remove the lid in the last hour to allow the pork to render (cook down) in its own fat.
- Half a cup of water isn't a typo!
Best Cut of Pork for Oven Pulled Pork
My go-to cut for Dutch oven pulled pork is a boneless Boston butt. The pork butt usually has its fat cap still attached (see picture on the far right below), with beautiful marbling throughout.
It's readily available in most grocery stores and butchers, and relatively frugal given the portion size. Because it’s boneless, it’s much easier to cut it down into manageable chunks for searing.
We do NOT recommend using pork loin or a pork roast. These cuts simply do not have enough fat to hold up well for slow roasting in the oven.
Read more about different cuts in our guide to cooking Pulled Pork.
How to Shred Pulled Pork
When cooked properly, oven braised pulled pork will practically fall apart at the slightest prodding. But that’s not to say you don’t need to give it some elbow grease.
- The two fork method using sturdy forks. Precutting your pork butt or pork shoulder into smaller chunks should make it easy peasy.
- Purchase barbecue claws. I’m not a big fan of single-use kitchen aids but if you make pulled pork recipes regularly, people swear these are worth the investment.
- Repurpose your mixer. That’s right! You can use a stand or hand mixer to shred oven cooked pulled pork. Tutorials are available online but honestly, it’s pretty intuitive and ever so satisfying to see it live and in person.
What About Barbecue Sauce?
What about it?!? Just kidding.
What we really love about pulled pork in the oven is that as the pork cooks down, the combination of the dry rub and the pork's own rendered fat essentially creates its own barbecue sauce - right in the pot! We don't add any additional sauce when serving in sandwiches or bowls.
That being said, of course you can toss the cooked, shredded pork in your favorite barbecue sauce, whether homemade or store-bought! Add the sauce after the pork has been cooked and shredded.
Can I Make this Pulled Pork in the Slow Cooker?
Sure can! But there are several modifications you'll need to make. Click to view our recipe for Slow Cooker Pulled Pork.
Need it faster? Try our Instant Pot Pulled Pork recipe!
Storing Oven Roasted Pulled Pork
Store leftover pulled pork in an airtight container or ziplock bag in the refrigerator for up to 3 days. Reheat in a skillet over medium high heat until the fat melts and the pork is warmed through.
To freeze, wrap 1 pound portions of pulled pork in plastic wrap, then store in a gallon zip-lock bag. (Tip: squeeze out as much air as possible.) Cooked pork keeps well in the freezer for up to 3 months. Defrost overnight in the fridge or in the microwave, then reheat in a skillet over medium high heat.
Serving Pulled Pork
TRADITIONAL: We like pulled pork sandwiches on brioche buns with Apple Cider Vinegar Coleslaw. The tangy vinegar slaw cuts through the rich pulled pork for a perfectly balanced sandwich.
KETO, PALEO, or WHOLE30: For a grain-free option, make pulled pork bowls. Layer shredded lettuce in a bowl, then top with pulled pork, vinegar slaw or Keto Bacon Slaw, and half a diced avocado.
Sides for Pulled Pork
In the summer we pair pulled pork with potato salad, tomato salad, ranch potatoes, or fried green tomatoes.
In cooler weather, we reach for honey cornbread, butternut squash fries, air fryer potato wedges, or baked potatoes.
Leftover Pulled Pork Recipes
We love this recipe because it yields so many leftovers. Use it to make an easy Pulled Pork Ragu, Tamale Pie, or even quick stovetop carnitas!
Did you try this recipe for pulled pork in the oven? I'd love to know how it turned out! Leave a comment and a rating below.
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Dutch Oven Pulled Pork
Description
Ingredients
- 4 lb boneless boston butt
- 2-4 tablespoon bacon fat, avocado oil, or another fat with a high smoke point
- 2 tablespoon paprika, regular or smoked
- 2 tablespoon kosher salt, see Note 1
- 2 teaspoon ground pepper
- 1.5 teaspoon garlic powder
- 1 teaspoon oregano
Instructions
- Heat the oven to 300°F.
- Prepare the spice mixture. In a small bowl, combine the paprika, salt, pepper, garlic powder and oregano; mix until well-combined. See Note 2.
- Optional. Using a sharp knife, trim the fat cap from the pork; do leave some intact (fat=flavor!).
- Dive the pork into 4" chunks. Dunk each side of the pork into the spice mixture, covering all sides.
- Heat a dutch oven over medium-high heat. Add your fat of choice and heat until shimmering. Add a batch of pork in a single layer (about 4 pieces). Sear until a good crust forms, about 4 minutes. Turn the pieces and brown on one more side. Remove using tongs and set aside. Repeat with the remaining pieces, searing at least 2 sides per piece. To ensure optimal browning, leave room between each piece of pork and add more cooking fat as needed.
- Transfer all pork pieces back to the dutch oven and arrange in a single layer at the bottom of the pot - for this stage it's totally fine for the pieces to be touching, and the fit will be snug. Pour ½ cup water over the pork pieces.
- Cover (see Note 3) and transfer to the oven. Braise in the oven for 3-4 hours, or until the meat easily pulls with a fork. In the last hour, remove the lid to allow any remaining moisture to cook off and for the pork to render (cook down) in its own fat.
- Remove the pot from the oven, then transfer the pieces to a cutting board or shallow bowl. Shred using two forks, discarding any intact fatty pieces. Return the pulled pork to the pot and toss in the rendered pan sauce. Serve immediately on buns with coleslaw.
Recipe Notes
- Note 1. Be sure to use kosher salt, NOT table salt. If using table or sea salt, reduce to 1 tablespoon. If you're sensitive to salt, start with 1 tablespoon kosher salt.
- Note 2. Customize the dry rub; add 1 teaspoon of any of the follow to mix up the flavor profile: onion powder, cumin, cayenne pepper, and/or mustard powder. If you prefer a sweeter dry rub, add up to 2 tablespoons of brown sugar.
- Note 3. Make sure your dutch oven has a tight seal! If there are any chips or cracks along the edge, place a piece of foil or parchment paper between the pot and the lid to ensure a tight-fitting seal.
Dan
This recipe is AMAZING. I've made this 4-5 times and everyone loves it. I also cut the salt in half when I make it. I never need 4 hours either. 3 hours is always perfect. I get the bone-in pork shoulder from BJs which is usually 8 lbs so I will cook in two batches split evenly. One time, I tried to cut corners and did not cut up the meat into smaller pieces. I wanted to cut down on my searing time so just did one hunk of meat. It did not turn out well at all. The key is having the smaller pieces and searing each one as the recipe describes. Also, if your meat is dry or burnt, make sure to check the liquid level in the Dutch Oven every hour. It should not be bone dry.
Forseo
Hi it was very informative post
Kristen McKinley
hi
Julie
About 3.5 lb boneless chuck roast, 3.5 hours. Amazingly delicious.
I have tried 2-3 large meats like this and all have failed miserably, but this recipe was perfect. I will be making it again.
Kristen
Any tips for cook timefor a 2lb shoulder?
Lorri
I made these pork chunks and this is FABULOUS. Great flavor! Today I'm trying this recipe with chunks of leg of lamb. Hope this turns out just as good - using lamb. Fingers crossed!! if it does not, I'll still make this recipe with pork - again and again and again.
Liam
Wow such a good information about the braised pulled pork thanks sharing this good article
jam
Such a great recipe and to good thanks sharing this amazing information and article
Melissa
Dipping in for a quick note to tell you Yummo and Bravo on this recipe! We have made the Braised Pork several times now, and plan to make it tomororw for company. We have subbed in Italian seasoning a time or two and it has turned out just as tasty. We also use bacon fat = flavor! It has never cooked up all the liquid but we end up with very little "broth" at the end and we are okay with that result 🙂 Makes leftovers a bit more moist.
Thanks for a great recipe!
Todd
From this point forward, I will always read the comments before trying a new recipe found online. This recipe was WAY too salty. Sorry, ourSALTYkitchen.com. Yes, I used kosher salt. To be specific, I used Morton Coarse Kosher Salt. I should have known better. Two tablespoons?! So glad I removed most of the liquid prior to reduction. Not a total loss, however. I can drown in sweet BBQ sauce or use in rice bowls or something with a lot of carbs. Nice try, but please reduce or make a notation next to the salt. I would say 2-3 tsp would be more appropriate.
Mo
First of all, thank you for the recipe! I cooked this a few weeks ago, and it was wayyy too salty. However, the meat itself was very tender. I'm going with a different recipe this time, but others should try it with no more than half of the recommended salt amount in my opinion.
Wendy
It’s in the oven now!!
Jeremy
This is now my "go-to" pulled pork recipe. I absolutely love it. I've made a few modifications...one being that I replaced the water with Dr. Pepper. It's delicious served on a Hawaiian roll with a sweet and spicy bbq sauce. Yum! Thank you for the recipe!
Spacebar Counter
It is a great recipe I loved it.
Mo
This looks amazing!! How can I modify this recipe for a 7.5 lb cut of pork?
M'lud
Time and temperature?
Joshua
It's a SPAM!
John
This is a fantastic easy recipe. It's kind of a perfect recipe to make working from home, as it is very quick to prep. Thank you!
Kristen
I've made this about once a month for the past couple of years, and it is just unbelievably good, it's become a real family favorite. My tweak to our family taste is doubling the garlic powder, and halving the pepper. We pair it simply with white rice 🙂 and feast on the leftovers for several days. Nothing ends up with a chance of being frozen!
Ella Champion
I was never a fan of pulled pork because everywhere we go here in Alabama the pulled pork is dry, bland and just not as tender as I’d like to be. I have tried homemade recipes but most of them calls for a lot of ingredients and the flavor ain’t even worth all the trouble. This recipe is so simple but the results… OMG! This is hands down the best pulled pork I ever had. It’s a keeper! This is gonna be my go-to recipe from now on. Bonus that my husband said this is the best pulled pork he’s ever had too. And trust when I say he’s been to so many barbecue joints! Thank you thank you thank you.
Tamara
This was so so good! I cooked in Dutch oven in the oven. It was Very tender with crispy edges.
Connie W
OMG! I have finally found my "go-to". In 30 years of making pork butt for my hubby, he finally has a favorite. Suggested I make another tomorrow and freeze it so he can have it whenever he wants. So tender, delicious, simple to make and oh so good. Thank you thank you.
Danielle Esposti
I'm so glad you found your way here to this recipe! Thanks for sharing.
Robin
MAde it and did use a pork loin.Put rub on, seared it in olive oil added 1/2 can of beer 1hour in and kept adding when the liquid got low. cooked for 2.5 hours at 300 and it was perfect, plus..... no fat.
Danielle Esposti
Thanks for sharing your method and results using pork loin!