Easy Pulled Pork Recipe

Tender, juicy pulled pork made easy - our homemade recipe is oven-baked to perfection, with a flavorful spice rub that will have you licking your fingers!

Course Main Course

Cuisine American

Keyword barbecue, bbq, pork

Prep Time 1

Cook Time 6

Refrigerator time + Resting time 2

Total Time 9

Servings

Calories 152kcal

Author Sara Garska

Cost $30

Equipment

Roasting pan with rack
Meat themometer
Aluminum Foil
Plastic wrap
Small bowl

Ingredients

6.5 pound pork shoulder or pork butt
3 TB Dijon mustard
1/3 cup dark brown sugar packed
3 TB kosher salt
2 TB smoked paprika
1 TB chili powder
1 1/2 teaspoons freshly ground black pepper
1/2 teaspoon garlic powder

Instructions

Preparation

Trim excess fat from pork if needed, leaving about ¼ inch cap on roast.
Pat the roast dry with paper towels.
Stir together the brown sugar, salt, and spices in a small bowl.
Place pork on a large piece of plastic wrap.
Spread mustard on the pork and coat with all of the sugar spice mixture.
Wrap tightly in plastic wrap and place on a tray.
Chill in fridge for a few hours, or overnight.

Roasting

Preheat oven to 325 degrees F.
Line a roasting pan with foil and place the rack back in the pan.
Unwrap pork and place on rack.
Roast uncovered for 4 hours.
Remove roast from oven and wrap roast in double thick foil.
Put roast back on rack and return to the oven for 2 more hours, until an internal temp of at least 190°F is reached.

Serving

Let stand for 1 to 2 hours wrapped.
Remove from foil and use two forks to pull apart the meat.
As you pull the pork into pieces, you can remove any large pieces of fat as needed.
Serve with barbecue sauce and your favorite accompaniments.

Notes

Nutrition information is an estimate only.

You can use a pork shoulder or pork butt for this recipe. I used pork butt since that is what my store had.
Use the bone-in option to get the most flavor from this recipe.
6.5 pounds makes about 20 servings.
To get the temperature of the meat at the end, I poked the thermometer through the foil so that I could leave it wrapped after roasting.

Nutrition