This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.
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.
I have made this recipe, along with serving the Carolina Mustard BBQ Sauce, Vinegar Sauce, and the optional BBQ sauce in this recipe. These are amazing recipes, and when serving the pork with all the different sauces the flavors turn the pork into completely unique dish! The flavors are so vastly different, but yet soo soo good! 3 dishes in 1 !
I do want to ask about the optional BBQ sauce noted above, where there isn’t any black pepper in the ingredients. In comparison to the vinegar sauce, was there a reason why black pepper was committed? For consideration, how much (if any) and what type (fine/fresh ground) would be recommended?
Thanks again for all the wonderful recipes !!
I would do fine ground pepper just to taste. Start with a pinch and go from there. I don’t really do spicy so I wouldn’t add much more.
And thank you so much for the support! We love this recipe too!!
Hi,
I bought your book and wanted to try this and it looks delicious. I have never done this kind of cooking before. Do you brine it one day, cook it the next and reheat to serve the next? Is that why you start 2 days before serving? Or are you up cooking in the middle of the night to be able to have a 5pm dinner? Also does it stay reasonably hot when resting even out of the oven? I am concerned because food is not supposed to be kept between 40-139 degrees for more than 2 hrs because it can developer food poisoning. I am wondering if you have information that can help me put the temperature and time in perspective regarding this recipe?
Beautiful book by the way.
Thank you for your help.
Hi Lisa! If you want to have a 5pm dinner, 2 hours of rest time takes you back to 3pm for pulling it out of the oven. So you are looking at putting it in the oven between 1am and 3am. Then you will want to have it in the brine for at least 24 hours, so you’ll want to put it in the brine late the night before. So let’s say you want dinner at 5pm on Saturday…on Thursday night, put it in the brine around 11pm. Pull it out of the brine on Friday night around 11pm and stick it in the oven. It will cook until around 11am-1pm on Saturday. Let it rest for a couple of hours and then shred it. That will take you until 3-4pm on Saturday. Cover it will foil, and it should stay plenty warm until your 5pm dinner. I hope that makes sense. I can brine for a little longer if needed. You can also always cover it with foil and stick it in the oven on warm until serving. All the hours are flexible and can bend to your schedule. Enjoy!!
Do you think a pork loin would work? I made it before with a pork butt and it was excellent!
A pork loin won’t work correctly. Pork loins are too lean and won’t shred.
This is by far the best pulled pork I’ve ever had, and I’m including some great bbq spots in there. I made it exactly as written, but I didn’t bother with the vinegar sauce on that last step, it was so incredibly perfect on it’s own. The bark on the pork was so scrumptious, I ended up scraping the fat off and then tearing the bark and putting it back in with the shredded meat. I brought this to a party- it was a huge hit. This will be my go to pulled pork recipe for life!
Yahoo!! Love to hear this Meghan! We love sure love it!!
Excellent recipe!! – but I do have a question on the optional BBQ sauce. You have sauce recipe under “Carolina Mustard BBQ Sauce and Vinegar Sauce”, where the eastern vinegar recipe calls for the following:
For the Vinegar Base BBQ
• 1 Cup White vinegar
• 1/4 Cup Ketchup
• 1/4 Cup Apple Cider
• 1 1/4 Teaspoon Texas Pete’s Hot sauce or Franks is fine
• 3 Tablespoons Brown sugar
• 2 Teaspoons Salt
• 1 1/4 Teaspoons Crushed red pepper
• 1 teaspoon Black pepper
How would this recipe for this dish be in comparison? Was there a reason this was not used in the cooking recipe noted here?
Thank you !!
The recipe listed in the recipe card is a purely vinegar based sauce so it is really runny and delicious for drenching the pork in. The Carolina Vinegar Base Sauce you have listed is more of a traditional bbq sauce with the ketchup in it. It is thicker and also has a little more heat. It is perfect for dipping the pulled pork in and putting on top for a sandwich. We absolutely love both! It just depends on what flavor and style of BBQ sauce you want! Enjoy!
Hi! I’ve made this before and it was so amazing I’m making it for Thanksgiving….we are not traditional people. Haha. My question is, I’m making a 5lb butt and need to check the timeframe due to work schedules. I want to serve at noon Thursday so I’m thinking in brine 5am Wednesday and in the oven at 10pm Wednesday.
Hey Kristen! I love non-traditional Thanksgivings! I would start the brine a little earlier so it can brine for 24 hours. Maybe through it in brine late Tuesday night? Otherwise, I think your plan sounds perfect!
Hi! Will be making this starting tmw (brining) and then in the oven Friday. As far as the thermometer, is it something that sticks in the meat the whole time it’s cooking? Sounds like a silly question but I just don’t know what’s the ‘right’ thermometer for that is? Can I just check after say 12-14 hrs? And I’ll also be doing 2 at the same time…do I need to rotate sides in the oven 1/2 way through or for a longer time? Both are 7.9 lbs. excited for the end results, thank you for this recipe.
Hey Shar! No, don’t leave the thermometer in the whole time. Just use it to check the temperature after 12 hours and periodically afterward until they reach temperature. You shouldn’t need to rotate the two pork butts, unless your oven has known hot spots, but it will probably take closer to 14 hours for them both to come to temperature. Can’t wait to hear what you think! Enjoy!
This recipe is amazing. It’s worth every minute of prep, and makes enough to serve a crowd of people (who will be your new best friends!).
Question: is soaking in the brine for more than 24 hours recommended? If so, how much longer? I’m doing the math for how long it would soak before putting it in the oven for the 12-14hrs, and then 2hr resting period, for it to be ready at the proper time 😉
Brining for much more than 24 hours isn’t recommended. Brining for too long starts to have an adverse effect on the meat. So glad you enjoy this! It is one of our very favorites!
So quick question… I am making a 2lb with no bone because it was on sale, how long would I cook it?
Love this recipe, I’ve made it a couple times so far and like everyone else is saying rave reviews from all that eat it! Thanks for a wonderful recipe!!! ❤️🥰
Hi Georgia! I would go with 6-8 hrs! Enjoy!
Do you cover with foil to cook of open
Yeah!
Can this be made in a crockpot? and if so how long?
Hey Alex! Yes this can be done in the crockpot, 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.
Hello, I will be making this for my kids birthday party this weekend. Can I cook two 7 lbs each at the same time in the oven? I don’t know if I should do one on Friday and the other on Saturday or doing both together. Also is a thermometer actually needed?
Yes, you can totally do two at a time. You will just need to cook them for an extra hour or so. The thermometer will be pretty crucial to make sure they both come reach the correct temperature. Enjoy!