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.
We cook this all the time. I mean, ALL THE TIME. More than we probably should. It’s hands down the absolute best pulled pork we’ve ever had, made by us or anyone else. It’s spoiled us for getting it at restaurants (with the possible exception of, say, food trucks in Austin, TX), because we always know it’s not going to be as good as ours–er, yours.
We made it again yesterday for a graduation party, and out of a 7-pound shoulder, we had enough leftover for a single sandwich the next day (which our 10th-grader turned into an awesome quesadilla for lunch today).
Anyway, just had to log on to say thanks. We’ve shared this recipe (and the fruits of it) with so many people, and everyone agrees this is tremendous.
Harley, What an amazing compliment!! Thank you so much and hooray for a teenage chef! Even a quesadilla deserves praise for sure, cheese and meat with carbs? Total win!!
Thank you again!
Hi! I would like to make this but my pork shoulder doesn’t have a bone. Is that going to be an issue?
Hi Laura,
I would watch the cooking time as boneless takes less time to cook and you may find that it isn’t as tender and flavorful as bone in but it will still work. 🙂
Wahhhhhhhh my 4th time making it and I totally bought a boneless pork butt! Ugh i hope it’s as amazing as the other times. I love how the others have been so juicy and and tender. How did yours turn out?
Oh dear!! It was still pretty good boneless but we definitely prefer bone in.
Ok, so it turned out ok but totally will make sure to have bone in next time. I have been stalking my stove and finally took it out to try. I had to snag a bite before I let it sit for 2 hours. Lol! I can’t wait to eat it tomorrow!
Haha, that’s just like us! And yes, bone in is definitely our favorite but so glad you left a review of boneless in case anyone else wants to know. It really is so helpful. 🙂
Hi! I am wanting to make this recipe this weekend only with a smaller 3 lb pork butt, I was wondering if you would know how long I would have to cook that?
Hi Shelby,
To use a 3 lb pork butt you’ll want to decrease the time to 10-12 hours, but more important than time is the internal temperature, so make sure you snag a meat thermometer and pull it out at 200 degrees.
thank you so much!
I wish I had read these comments before I made my brine. I too used apple cider vinegar instead of apple cider. Knew I made a mistake right after I added it to the brine, so I tossed it and started over. Sounds like I didn’t need to! Oh well. Can’t wait to try it!
Oh dear!! I’ll go make it more obvious, though I’m tempted to leave it as it appears to be so good either way, haha!
I am making this on Friday, but the smallest shoulder I found was 9 pounds. Do I just double the ingredients for the brine & dry rub (& obviously cook longer)? Thanks in advance!
Hi Robyn,
This recipe works for up to 8 pounds and that extra pound wont need much more. I would leave the brine and allow the pork to cook closer to the 14 hours mark and it will turn out perfect.
My pork is currently in the oven. I can’t wait to see how it turns out. I wanted to know if I could use this brine for chicken. I have a bit left over and wanted to maybe make some barbecue chicken in the same fashion. Thank you for any advice!
Hi Yolanda,
If the brine is unused it’s wonderful for chicken! Enjoy!
Please tell me what is apple cider. I’m in South Africa and not sure if it’s the alcoholic version Apple
Cider….
Thanks
S
Hi Simone, apple cider is basically apple juice. No alcohol at all. 🙂
If I added 4 cups apple cider vinegar. Instead of apple cider have I really messed up or can my brine be fixed?
Hi Peggy, unfortunately you do need to use cider and not vinegar. You could add a tablespoon of vinegar with water instead, or skip all of the vinegar
Oh wow! Lol! I made this recipe and assumed it was apple cider vinegar in the recipe…. Guess what? BEST PULLED PORK EVER! Hands down! My hard to please FIL wasn’t even going to stop eating it!!
No way!! Ok, we are definitely trying that next time!
Oh my stars… I did the same thing too ROFL I didn’t even realize I messed up until I came back to the site to leave you a comment to tell how great this recipe was! I used a 10-lb shoulder and it was the most tender BBQ I’ve ever eaten. I’m guessing the acidity from the vinegar must have helped? Anyhoo-lol…. Thank you SO much for sharing this recipe. My daughter, who swore that she did not like BBQ, has already asked if I would make this again for her birthday.
LOL!! That is hilarious! So glad it works!
Did you do the entire 14 hours ?
Hi Chris,
Ours is usually around 13 hours because we buy a smaller cut since we are such a little family, but otherwise, yes we do.
Lol! Omg i made this for my sons party and i thought i read apple cider vinegar! I made 2 huge porks! Nobody said anything. It came out really really good. Lol! If i didnt read this comment i would never had caught it. Lol!
Haha, you both are awesome. SOOOOO thrilled no one noticed. And now I can’t help but want to try it just to see how it turns out… xoxo!
I would love to hear how it compares!?
Um its way way more flavorful! You can taste it in the cooked pork a little but it gives it a good zing! I made it correct the second time around and felt i needed bbq sauce on the side. Maybe it was due to cheap apple cider my husband picked up. Im on a hunt for a good apple cider . I’ll try it again but if it doeant have a strong flavor like the apple cider vinegar im going back to it! Lol
I can’t wait to hear which one you stick with. And yes, good apple cider changes everything!
So we are having a party again and i chose to use the apple cider vinegar. It sticks but I know it will have so much flavor and i wont need any extra sauce. I can’t wait to cook it and smell and taste it. I am making 16 lbs of it! Lol… wish me luck!
Holy 16 pounds!! Haha, good luck!!
How long would you cook 16lbs for? I too am making about this much for a party.
Whoa, that’s a big one you got your hands on! Is it the one from Costco? Usually there ends up being two butts in there. I might cut it in half and stick to the normal baking time or you could up it to 16-18 hours, but I think your best bet is going to be to use a thermometer and check the internal temperature around 14 hours.
Absolutely the recipe and so excited to try it.. Question: Can I make this in an electric roaster? I will need my oven for other things.
Hi Mary,
We have never made it in an electric roaster, so I can’t say for certain how it will go. Is it big enough to hold it and does it hold a low temperature? Those are the most important questions. Also, make sure it doesn’t have an automatic shut off after a few hours.
The only roasting pan I own is the black and white speckled one. Do I cook it with the lid on?
You just leave the lid off and it’s going to get very dark on top, but that’s exactly as it should be. 🙂
Hi I’m wanting to make this pork in my smoker, would I follow the same temp? I’m making this the day before for a tailgate so is it ok to reheat in a roaster any hints or tricks to keeping it moist while I reheat it. I’m so excited to try this recipe!!
Carlett, you just tell us when and where and we are in! 😉 Just kidding, we wont crash the party. When we smoke a pork butt we do about 225-250 degrees and let it cook for 2-3 hours and then begin basting it every hour until it hits about hour 5. Resting is key to really allow those juices to redistribute. When we reheat it in a roasting pan we wrap the whole thing tight with foil to lock in moisture at like 350. I don’t want to go hotter as we aren’t looking to actually cook it but too low and you’ll be reheating for hours. Good luck!
Thank you and your always welcome to come if your ever in Montana during football season!!? I’ll be smoking 5 smaller roasts because the butcher I went to only had small ones so each are about 4 pounds. Thanks for your advise!!
Ok the football is over with a W for my favorite team!! I made 6 small 4 pound shoulders in a smoker and that took a little longer then I thought. Smoker was set at 250 degrees (for some reason my smoker would not hold temp maybe do to the wind) but after the first three hours of fluctuating temp if finally held steady at 250. I took it off the smoker at 170 degrees and covered it till morning (6 hours). It was not fall off the bone ready at that point but I need to serve 60 people in a few hours. I pulled the pork and added some of the left over juices, a few tablespoons of the rub and put it in my roaster and covered tightly with foil. When the pulled pork was served a few hours later it was the best pulled pork I have had!! Thanks for sharing your recipe and I’m for sure making it again!!
Hi Carlett! We’ve been waiting to hear how it when and cannot thank you enough for leaving such a well written comment. You never know who might want that information for their own party so it’s a wonderful resource! Our smoker does exactly what your smoker did, lowers the temperature in breezes and the wind. I’m not sure if we just need a new smoker or if that’s normal, but we often have to increase our times on windy days. We are so thrilled you enjoyed it! Thanks!