This recipe for pulled pork is simple, adaptable, and very hands off! The only catch is needing to stick around the house for 6 hours, only to ensure the oven is working alright haha. Otherwise, aside from prepping the spice rub and slicing some onions, it requires minimal effort for such a delicious outcome!
And though this might not be a true, smoked, southern-style recipe, it’s my go-to method if anyone in my family is craving some tender, savory, just tangy enough, pulled pork.
In other words, it makes my tummy rumble just thinking of how tasty it is! That said, to try for yourself, keep on scrolling.
Pat the pork roast to dry. Afterwards, prepare BBQ Spice Rub (or use a pre-made one*), then coat with the dry seasonings. Rub the spices all over until evenly distributed, then allow to rest for 1 hour.
In the meantime, preheat the oven to 300°F. Slice the onions and measure remaining ingredients (except for BBQ sauce), then add to the pot.
When 1 hour passes, cover the pot and transfer to the oven to bake for 4-5 hours or until internal temperature reaches 200°F.
Remove lid and allow to rest for at least 30-60 minutes (this will help lock in the juices while simultaneously continuing to cook and cool.)
When ready, use two forks to shred the pork, then add 1 cup of BBQ sauce. Add more as needed, and stir to combine. Serve immediately as is, between buns, or whatever floats your boat, and enjoy!
Low & Slow Oven-Baked Pulled Pork
PREP TIME: 15-20 MIN
MARINATE: 1 HR
COOK TIME: 4 HRS
TOTAL TIME: 6 HRS
SERVES: 6-8
Ingredients:
- 4-5 lb. Pork Butt Roast (boneless, also referred to ask pork shoulder)
- 1 Large Onion, sliced into 1/4” half moons
- 1/2 cup Apple Cider Vinegar
- 2 Tbs Worcestershire sauce
- 1 Tbs Shoyu / Soy Sauce
- 2 Tbs Dijon Mustard (yellow mustard works as well)
- 1 batch BBQ Spice Rub (or about 1/2 cup of a pre-made one*)
- 2 tsp Liquid Smoke
- 1+ cup BBQ Sauce (optional)
Directions for Pulled Pork:
- Pat the pork roast to dry. Afterwards, prepare spice rub (or use a pre-made one*), then coat with the dry seasonings. Rub the spices all over until evenly distributed, then allow to rest for 1 hour.
- In the meantime, preheat the oven to 300°F. Slice the onions and measure remaining ingredients (except for BBQ sauce), then add to the pot. When 1 hour passes, cover the pot and transfer to the oven to bake for 4-5 hours or until internal temperature reaches 200°F.
- Remove lid and allow to rest for at least 30-60 minutes (this will help lock in the juices while simultaneously continuing to cook and cool.)
- When ready, use two forks to shred the pork, then add 1 cup of BBQ sauce. Add more as needed, and stir to combine. Serve immediately as is, between buns, or whatever floats your boat, and enjoy!
* Notes:
- Alternative cooking method: low in slow cooker for 8-10 hours.
- Taste test your spice rub. No two are alike, but a lot of pre-made spice blends are loaded with salt. Your safest bet if you don’t feel like making your own is to buy an unsalted blend and season with 2 tsp sea salt for this recipe.
- Here is the recipe I make for BBQ Spice Rub.
- For more delicious recipes to create or pair alongside, visit the Kitchen Journal.
