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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.
We are testing your recipe for a Guatemalan family. They need something that no one else is selling in their village. We saw lots of stands with fried chicken and French fries but no pulled pork. They live in stark poverty: dirt floor, no running water, tin roof that leaks, garbage (it’s expensive for garbage service and everything must be in a bag and bags are expensive). This is my son’s birth family. We head back down in March 2018 with tested recipes to teach them how to cook the food.
I had no apple cider so I used cranberry juice. I’ll let you know how that goes. It’s in the oven now.
Question: can I freeze the used brine and reuse?
Gerry in Oregon
Hi Gerry,
Unfortunately the brine can’t be frozen after it was used as it had raw meat in it. Best of luck with such a great opportunity!
If I cook this in the crockpot do I cook it with the brine? Or the vinegar sauce?
Take it out of the brine and cook alone. Lots of liquid from the slow cook time. Vinegar sauce is for later. Made it today – so good.
So glad to hear you liked it!
You would remove it and cook only the meat in the slow cooker
Oh my heavens! I was searching for a new spin on my pulled pork recipe for NYE and came across your recipe. I only had 5 hours of brine time but HOLY SMOKES is this the best I’ve ever had! Thank you for sharing!! BTW, I too failed to notice it’s Apple Cider NOT vinegar but as others have already stated, HEAVEN!!
YAY!!! So happy to hear that!!
Thank you very much for the South Carolina Pulled pork recipe. I’m going to start/use this recipe today thru tomorrow…..will use my smoker.
Terry
Oh I love it in the smoker. Hope you enjoy it!
What is the nutritional information for this recipe, specifically per ounce or pounds, Calories, saturated fat, sugar, salt, and protein. I wouldn’t know how to calculate this since the brine gets dumped out, I have no idea how much of the sugar would remain in the meat. Also my wife is concerned of the amount of salt that would remain in the meat also as she is on a low salt diet. I am sure all the members of Weight Watchers out there are dieing for this info. Thank you.
Hi Michael, I’ll preface this with the fact that we aren’t nutritionists, so the information may not be perfect, but we hope it helps. Nutritional information has been added to the recipe 🙂
For the brine. For sure I ass 1/2cup kosher salt? It won’t be extremely salty? Just want to make sure. Lol thanks.
It totally seems like a lot, but yes that’s correct. 🙂
Omg, so sorry typo. I Wrote ass but I meant to write put. Lol
Please ignore.
No worries at all. 🙂
This is a fantastic recipe! I made it a few weeks ago with an 8 lb roast and it was a hit! Everyone agreed “Best. Pulled Pork. Ever!” I’m about to make it again this weekend with a 10-11 lb roast. Is there anything you would change when using the larger roast? How long do you think I should plan for as far as cooking time goes?
Hi Michelle,
We usually watch the temperature and haven’t ever had to push it more than an hour more. 🙂
What goes into this recipe looks amazing. I just bought an electric smoker and am looking for recipes.Can this pork be cooked in an electric smoker? If it cannot I will be using my oven. Thanks for any advice
You can do oven or smoker and you’ll just use the same temperature and time.
I made this and the temperature of the pork would not get over 176 – 180′ F. I did exactly as your instructions. I even bought a new meat thermometer. So I had 2 roasts – 3 1/2 lb. and a 5 1/2 lb. I pushed them snug together in roasting pan. 14 hours later and still only 176 and 180′. It was quite dark so I was getting very nervous. I shut off oven and covered tightly in foil (no liquid in pan) and left in for the 2 hours. It pulled apart okay, but was dry. My roasts DID have a good amount of fat as well. It was tasty but I was so looking forward to the moist and juicy everyone talked about. I will try it again but not sure if I should do in crock pot now or try oven again.
Hi Kim,
I’m sorry it didn’t work out for you, but let’s troubleshoot and see what happened. Unfortunately not all meat is equal, did you buy from a good source that knows all about butchering and gets in fresh meat? The older the pig the tougher the meat and sadly many chain grocery stores do that. I’ve noticed many mislabel as well. A picnic pork shoulder will have that drier, stringier meat whereas a pork butt or shoulder from the front will have the large flat bone like you see in the video. Could it have been that? Those are always drier and tougher and don’t do a good job coming to temperature.
Cooking the two together zaps a lot of space and heat so it’s not evenly distributed to the pork, so it could have been an overcrowded space as well.
I’d start with heading to a butcher and telling them you want a pork butt with an even fat pad on top since they will make sure you head home with the right one. Then try it again in the oven as a crock pot wont create the same crust as an oven. 🙂 Let us know if we can help more.
Isn’t pork butt actually the shoulder?
oh! I was typing too fast too late and totally meant to explain the picnic shoulder which is behind the pork shoulder/butt.
I’m heading up to my cabin and need a dinner for a large crowd a few hours after we arrive, wondering if I can cook the pork and then finish it off in the grill when we arrive? Or if it’s better to do all steps and then reheat it on arrival? Looks delish.
Kate,
Great question! We do this ALLLLLLL the time. Go ahead and make it all and then you have two choices. Pull it out of the oven straight into the car and it will rest on the way to the cabin and be ready to eat two hours later, or make it, rest it, cool it and place in freezer bags or to be honest, we use this foodsaver, https://amzn.to/2s1CM3b and just suck the air out and freeze pork for use over the next three months. It’s super easy, and tastes perfectly fresh when we reheat. We just place it in the fridge to defrost and then reheat in a large pan with foil in a low oven or stove top with a little oil in the pan and a lid to keep the steam in so it’s juicy. Sorry for the long response, hope that helps!
Thank you! It’s in the oven now and my house smells amazing. I’m going to let it rest on the ride up. Hopefully I’m able to restrain myself that long!
Oh my goodness, I never can and have to take a little bite, haha! Thanks Kate!