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Oven-Braised Pulled Pork Recipe

Oven-Braised Pulled Pork

Steven
This oven-braised pulled pork delivers fall-apart, deeply flavorful results without a smoker or grill, using a dry rub, searing, and a tangy braising liquid for incredible depth of flavor.
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Prep Time 20 minutes
Cook Time 4 hours
Total Time 4 hours 20 minutes
Course Main Course
Cuisine American
Servings 10
Calories 280 kcal

Equipment

  • 6-quart Dutch oven with tight-fitting lid - or heavy roasting pan with foil
  • Instant-read meat thermometer
  • Large cutting board
  • Two Forks - for shredding
  • Small mixing bowl - for dry rub
  • Tongs
  • Measuring cups and spoons
  • Cast iron skillet - optional, for searing if Dutch oven is small
  • Paper towels - for patting pork dry
  • Aluminum foil - if using roasting pan instead of Dutch oven
  • Fine-mesh strainer - or fat separator

Ingredients
  

  • 4 lbs pork shoulder (Boston butt) - 1.8-2.3 kg, bone-in or boneless
  • 2 tablespoons olive oil or neutral cooking oil
  • 1 cup low-sodium chicken broth - 240 ml
  • 0.5 cup BBQ sauce - 120 ml, plus more for serving
  • 3 tablespoons apple cider vinegar

For the Dry Rub

  • 2 tablespoons brown sugar
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1 teaspoon kosher salt
  • 0.5 teaspoon black pepper
  • 0.5 teaspoon chili powder
  • 0.5 teaspoon dry mustard powder

Instructions
 

  • Combine brown sugar, smoked paprika, garlic powder, onion powder, cumin, salt, pepper, chili powder, and mustard powder in a small bowl.
  • Pat pork shoulder completely dry with paper towels. Trim fat cap to 1/4 inch if thicker. Coat all surfaces with dry rub, pressing firmly.
  • Preheat oven to 300°F (150°C) with rack in lower third.
  • Heat oil in Dutch oven over medium-high heat. Sear pork on all sides until deep golden-brown, 3-4 minutes per side. Transfer to a plate.
  • Add chicken broth to the pot and scrape up browned bits. Stir in BBQ sauce and apple cider vinegar, bringing to a gentle simmer.
  • Return pork to the pot, nestling into liquid (should come 1/4 to 1/3 up the sides). Cover tightly and braise in oven for 3.5-4.5 hours.
  • At the halfway point, flip the pork in the braising liquid, re-cover, and continue cooking until internal temperature reaches 195-205°F (90-96°C).
  • Transfer pork to a cutting board and rest for 15-20 minutes. Shred with two forks, discarding bone and large fat chunks.
  • Strain braising liquid and skim off fat. Drizzle over shredded pork, tossing to moisten. Adjust seasoning with BBQ sauce, salt, or vinegar to taste.

Notes

  • Don't skip searing — it creates essential flavor through the Maillard reaction.
  • Pat the pork completely dry before seasoning to ensure a proper sear.
  • Use a Dutch oven with a tight-fitting lid to lock in moisture during the long braise.
  • Cook to temperature, not time — an instant-read thermometer is essential for perfect results.
  • Let the pork rest for 15-20 minutes before shredding to keep juices inside the meat.
  • Skim fat from the braising liquid before adding back to avoid greasy results.
  • Always taste and adjust seasoning at the end, as the braising liquid concentrates during cooking.
  • Leftover pulled pork keeps in the fridge for up to 4 days or freezes for up to 3 months.
  • Reheat gently with a splash of broth over low heat to avoid drying out the meat.
  • Try variations: swap BBQ sauce with honey-chipotle, vinegar-based Carolina sauce, or mojo marinade for different flavor profiles.
Keyword BBQ pork, braised pork, oven braised, pork shoulder, pulled pork