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If you’ve ever wanted to make perfect pulled pork at home, this is the recipe! It’s incredibly juicy, fall-apart tender, and packed with bold, savory flavor with no smoker required.
Table of Contents
- Why You’ll Love This Pulled Pork
- Ingredients You’ll Need
- What’s the Best Pork for Pulled Pork?
- How to Make Pulled Pork in the Oven
- What to Serve with Pulled Pork
- How Long to Cook Pulled Pork
- How to Make Pulled Pork Sandwiches
- Can I Make Pulled Pork on a Smoker?
- Can I Make This Pulled Pork Recipe in the Slow Cooker?
- Tips to Making the Best Pulled Pork
- Can You Make This Ahead of Time?
- More PORK DINNER RECIPES You Must Try:
- Watch This Video Tutorial!
- Pulled Pork Recipe
This easy oven pulled pork is our go-to for feeding a crowd, meal prepping, or piling high onto soft buns for the ultimate pulled pork sandwich. It does take time, but the process is mostly hands-off and completely worth it. Trust me, once you make pulled pork this way, you won’t go back!
The Secret to the Best Pulled Pork
The magic of this recipe comes down to two simple things:
- Low and slow cooking – This breaks down the meat until it’s melt-in-your-mouth tender.
- Layered flavor – We use a brine, a dry rub, and sauce to build deep, rich flavor in every bite.
The key to making this pulled pork recipe is the brine. You’re actually going to start this recipe two days ahead of time with the brine, and it takes time to make tender, juicy pulled pork in the oven. So plan your schedule accordingly, and get ready for the best pulled pork of your life!
Why You’ll Love This Pulled Pork
- Texture: Fall-apart tender and incredibly juicy
- Flavor: Packed with sweet, smoky, and savory flavor
- Versatile: Perfect for pulled pork sandwiches, tacos, bowls, and more
- No Expensive Equipment Needed: Oven method = no smoker needed
- Budget-Friendly: Great for feeding a crowd or meal prep for cheap
- Freezer-Friendly: Stores well and reheats beautifully
Ingredients You’ll Need
There are three main components to this pulled pork recipe: the brine, dry rub, and BBQ sauce. Each layer adds flavor and helps create that perfectly tender, juicy result.
- Pork Shoulder: The best cut for pulled pork thanks to its fat content, which keeps the meat juicy and tender during long cooking.
Pulled Pork Brine
- Water + Apple Cider: Adds moisture and a subtle sweetness (you can also use apple cider vinegar for a tangier flavor, but we prefer apple cider).
- Kosher Salt: Essential for tenderizing the meat and enhancing flavor.
- Dark Brown Sugar: Balances the salt and adds a hint of sweetness.
- Dry Rub: Adds bold flavor as the pork brines.
- Bay Leaves + Red Pepper Flakes: Add depth and a mild, warm spice.
Pulled Pork Dry Rub
- Onion Powder: Adds a subtle, savory onion flavor that blends seamlessly into the rub without any texture.
- Smoked Paprika: Brings a rich, smoky flavor and deep color that gives the pork that classic BBQ taste.
- Garlic Powder: Adds bold, savory depth and enhances all the other flavors in the rub.
- Chili Powder: Delivers mild heat and a warm, slightly earthy flavor that builds complexity.
- Kosher Salt: Essential for seasoning the meat and helping tenderize it as it cooks.
- Black Pepper: Adds a gentle heat and a little bite to balance the sweetness in the rub.
- Cayenne Pepper: Gives a touch of heat that you can adjust based on your spice preference.
- Dry Mustard: Adds a subtle tang and sharpness that enhances the overall flavor.
- Cumin: Brings a warm, slightly smoky, earthy flavor that deepens the rub.
- Brown Sugar: Adds sweetness and helps create a caramelized, flavorful crust on the pork.
Homemade BBQ Sauce
You can use your favorite store-bought sauce, but homemade takes it over the top.
- Apple Cider Vinegar + White Vinegar: Create a tangy, slightly sharp base that balances the sweetness and gives the sauce that classic BBQ bite.
- Brown Sugar: Adds rich sweetness and helps thicken the sauce while balancing the vinegar.
- Chili Powder: Brings warmth and a mild smoky flavor that ties the sauce together.
- Red Pepper Flakes: Add a little kick of heat and extra depth to the sauce.
- Salt: Enhances all the flavors and balances the sweet and tangy elements.
If you want to go Carolina style, make Carolina Vinegar BBQ Sauce or Carolina Mustard BBQ Sauce! You won’t regret it! They are Cade’s favorite!
What’s the Best Pork for Pulled Pork?
For the best results, use a pork shoulder (Boston butt). It has enough fat to stay juicy and shred beautifully after cooking.
How to Make Pulled Pork in the Oven
This pulled pork recipe looks lengthy, but each step of this recipe is incredibly easy. Here’s a quick overview of how to make pulled pork in the oven:
Brine the Pork (12–24 hours): Let the pork soak in the brine overnight for maximum flavor and tenderness.
Season: Pat the pork dry and rub it generously with the dry rub.
Cook Low and Slow: Place in a baking dish, fat side up, and bake at a low temperature until the internal temp reaches 200°F.
Rest: Turn off the oven and let the pork rest for 1–2 hours.
Shred: Remove excess fat, then shred with two forks.
Finish with Flavor: Toss with reserved juices, extra dry rub, and BBQ sauce.
What to Serve with Pulled Pork
If you’re making pulled pork sandwiches, serve with buns or hoagie rolls and a side of coleslaw.
For sides, stick with classic BBQ favorites like:
- Mexican Street Corn – Elote
- Southern Baked Mac and Cheese
- Macaroni Salad
- Potato Salad
- Broccoli Salad
- Baked Beans
How Long to Cook Pulled Pork
Plan for 10–12+ hours depending on the size.
Pulled pork is done when:
- It reaches 200–205°F internally
- It shreds easily with a fork
Low and slow is the key—don’t rush it!
How to Make Pulled Pork Sandwiches
This is where things get really good.
Pile the warm pulled pork onto:
- Hoagie Rolls
- Hawaiian Rolls
- Soft Brioche Buns
Top with:
- Coleslaw (classic!)
- Extra BBQ sauce
- Pickles – if desired, it’s a hard pass for me!
👉 Pro tip: Add a little extra dry rub to the shredded pork before serving—it makes a huge difference in flavor.
Can I Make Pulled Pork on a Smoker?
If you’d rather make smoked pulled pork instead of oven pulled pork, we recommend following our Smoked Pulled Pork Recipe. It gives step-by-step instructions on smoking pulled pork on a Traeger.
Can I Make This Pulled Pork Recipe in the Slow Cooker?
Yes this can be done in the slow cooker, but we’ve found that it doesn’t do it justice. It is also hard to fit the size of pork butt you need into a crock pot. If you decide to try it, it will cook for the same amount of time on low. Follow the brining instructions as written, and no need to add any liquid to the slow cooker. There’s enough juice in the pork to keep cooking properly.
Tips to Making the Best Pulled Pork
- Always let it rest before shredding (at least 1 hour)
- Cook to temperature, not time
- Don’t skip the brine if you want maximum flavor
- Add extra rub after shredding (game changer!)
- Save the juices and mix them back in
Can You Make This Ahead of Time?
This pulled pork is a dream for making ahead, which makes it perfect for parties, trips, or feeding a crowd.
Once the pork is finished cooking, you have a couple easy options:
- Serve it later the same day:
Remove it from the oven, cover it, and let it rest. It will stay hot for quite a while—perfect if you’re traveling or finishing up the rest of your meal. We’ve even taken it straight in the car, and it’s ready to shred and serve a couple hours later. - Make it ahead and store:
Let the pork rest, then shred and cool completely. Store it in airtight containers or freezer bags (We love our Foodsaver for this!) and freeze for up to 3 months.
To reheat:
Thaw in the fridge overnight, then warm in a covered pan in the oven (at 250°F, covered with foil) or on the stovetop. Add a little of the juices or extra sauce and keep it covered so it stays nice and juicy.
👉 Pro tip: Repurpose the leftovers in pulled pork pizza or pulled pork nachos!
This pulled pork recipe is everything you want…tender, juicy, packed with flavor, and incredibly easy to make at home. Whether you’re serving it as a classic pulled pork sandwich, feeding a crowd, or meal prepping for the week, this recipe delivers every single time.
More PORK DINNER RECIPES You Must Try:
- Hawaiian Pulled Pork
- Apple Chutney Pork Chops
- Apple Cider Braised Pork
- Stuffed Pork Chops
- Roasted Pork Loin
Watch This Video Tutorial!
Pulled Pork
Ingredients
- 5-8 Pound Pork Butt, bone in and fat pad on top
For the Dry Rub
- 1 Tablespoon Onion Powder
- 1 Tablespoon Smoked Paprika, heaping
- 1 Tablespoon Garlic Powder
- 1 Tablespoon Chili Powder
- 1 ½ Tablespoon Kosher Salt
- 1 Tablespoon Pepper
- 2 teaspoons Cayenne Powder
- 2 teaspoons Dry Mustard
- 1 Tablespoon Cumin
- ½ Cup Dark Brown Sugar
For the Brine
- 4 Cups Water
- 4 Cups Apple Cider, or eliminate the water and use 8 cups of apple cider
- ½ Cup Kosher Salt
- ½ Cup Dark Brown Sugar
- 3 Tablespoons Dry Rub, heaping
- 1 Pinch Red Pepper Flakes
- 2 Bay Leaves
For the BBQ Sauce (Optional)
- ½ Cup Apple Cider Vinegar
- ½ Cup White Vinegar
- ¼ Cup Brown Sugar, up to 1/3 Cup
- ½ teaspoon Chili Powder
- 2 Pinches Red Pepper Flakes
- Salt, to taste
Instructions
- NOTE: This recipe should be started 2 days ahead of time as you need 24 hours in the fridge, 12-14 in the oven and 2 hours of resting.
Prepare the Dry Rub:
- Mix all of the ingredients together in a ziploc bag. Set aside.1 Tablespoon Onion Powder, 1 Tablespoon Smoked Paprika, 1 Tablespoon Garlic Powder, 1 Tablespoon Chili Powder, 1 ½ Tablespoon Kosher Salt, 1 Tablespoon Pepper, 2 teaspoons Cayenne Powder, 2 teaspoons Dry Mustard, 1 Tablespoon Cumin, ½ Cup Dark Brown Sugar
For the Brine
- In a large stock pot, add the water, apple cider, salt, sugar, 3 tablespoons dry rub, pepper flakes and bay leaves.4 Cups Water, 4 Cups Apple Cider, ½ Cup Kosher Salt, ½ Cup Dark Brown Sugar, 3 Tablespoons Dry Rub, 2 Bay Leaves, 1 Pinch Red Pepper Flakes
- Rinse off the pork and add to the pot making sure it is completely covered in the brine and add the lid.5-8 Pound Pork Butt
- Place in the fridge for 12 to 24 hours.
For the Sauce
- In a glass jar, add the ingredients and place the lid on then shake to combine. Set aside.½ Cup Apple Cider Vinegar, ½ Cup White Vinegar, ¼ Cup Brown Sugar, ½ teaspoon Chili Powder, 2 Pinches Red Pepper Flakes, Salt
To Cook
- Heat the oven to 225 degrees F.
- Remove the pork from the brine and place in a roasting dish or 9×13" baking pan as long as the sides don't touch the pan.
- Pat very dry with paper towels.
- Remove 2 tablespoons of the dry rub to another ziploc and set aside for after it is cooked.
- Rub the remaining seasoning all over the pork and in any cracks or flaps.
- With the fat facing up, place the pork in the oven with a meat thermometer.
- Bake for 12-14 hours or until 200 degrees F registers on the thickest part of the pork with a meat thermometer. *Remember to watch your oven, ours turns off automatically at 12 hours so I have to turn it back on.
- At this point you can turn off the oven and leave the pork in there to rest for two hours or if you have more baking to do place foil over the meat and allow to rest on the stove.
- Once the meat has rested, remove the fat from the top and using two forks, shred the meat and remove the bone.
- Drain half of the juices out and add the remaining dry rub to taste, toss to coat and drizzle a little vinegar sauce over everything.
- Serve immediately as is or on buns.
Recipe Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Can I ruin meat if left in brine more than 24 hrs?
It really doesn’t do well when it goes for too long. I’d for sure remove it.
This looks so good. My question is..could it be done in a crock pot? My calculations qith cooking and resting would have me putting it in the oven around 2am?!?
Not owning a smoker and living in an apartment with no place to put one, I’m very grateful for a recipe that I can make in my oven… even though it doesn’t meet someone’s personal idea of “proper” Carolina Pilled Pork. Still sounds pretty good to me!!!
Haha, which is kind of funny because bbq is so different depending on who makes it AND the region. We love this recipe and hope you do too!
An abomination !!! No red oak or Hickory smoke? Marinade pork? Sugar in the rub? Oh lordy NO NO NO. Don’t know what Carolina you are from but it’s not in North America
Haha, all depends on where you live. Sorry you don’t agree and wish we could try your version!
Jim, don’t knock it till you try it…
i strongly disagree, the recipe is on the money!
I’m a trained French Chef and followed the recipe exactly.
an incredible finished product, loved everything about this recipe and the vinegar sauce kills.
thank you
rich
Thanks for the support Rich!
Oh boy!!! This is the style BBQ I was used to in Atlanta, and in Melbourne, FL. The vinegar sauce! And by the way, boiled peanuts are so weird feeling in my mouth. My ex introduced them to me from a roadside stand on the way back from Albamy, GA Okra? Sorry, I don’t like slimy foods. I know there is around it but I don’t take chances like that! I can’t wait until I have the kitchen stuff I need to make this recipe. I am rebuilding my kitchen one piece at a time. Not to mention one bottle of spice/herbs at a time.
Right?! The slimy peanuts are gross haha!
Hi, this might be a stupid question but are the temperatures Celsius or Farenheit? Thanks. Gemma
It’s Fahrenheit 🙂
This looks fantastic and I can’t wait to try it! Any tips on cooking brisket? Do you know if it should be cooked the same way? It’s my favorite and I have a wonderful dry rub recipe for it, but I haven’t quite perfected it and I always question the cooking temperature and time. And I don’t have a smoker. :/
Lori, we are working on our brisket recipe. We’ve been testing it in the smoker but maybe we need to test a grilling recipe as well. Stay tuned!
Please, “Game Cocks” is one word. “Gamecocks” is USC’s mascot, though it’s nothing to crow about right now. That last game conjured up the moniker “Shamecocks”, which is more appropriate. Looking forward to your mustard sauce recipe! thanks!
hahaha! Oh boy, that’s what we get for writing late at night. 😉 And we totally agree, a freshman team is showing, am I right?
I love boiled peanuts. Grew up with in Hawaii.
My mom threw in chili pepper (whole), star anise too.
Oh, we’ve never had them with spices! How interesting!
Yes. I agree with you. Boiled peanuts are great, but I can totally see how she wouldn’t like them. Anyway, I will make this bbq for the next Dawgs game!
Hopefully one day we can convert her, haha!