Oven Pulled Pork
Pork shoulder, a rub, and most of a Sunday. Feeds everyone twice.
- Prep
- 15 min
- Cook
- 7 hr
- Rest
- 30 min
- Total
- 7 hr 45 min
- Makes
- 10 sandwiches
- Difficulty
- easy
- Heat
- 🌶
A bone-in pork shoulder cooked low until it collapses. The oven method gives you ninety percent of the smoker result with none of the babysitting. Finish with a quick vinegar sauce and pile it on cheap white buns.
Ingredients
Rub
Sauce
Gear
- dutch oven or roasting pan
- instant-read thermometer
- two forks
Method
Tap a step to mark where you are. Tap a time to start a timer.
-
Rub it
Mix the dry rub. Smear the pork all over with the mustard, then pack the rub onto every surface. Let it sit at room temp while the oven heats, or wrap and refrigerate overnight.
-
Low oven
Heat the oven to 300F. Set the pork fat side up in the dutch oven, uncovered.
-
Cook
Roast until a thermometer in the thickest part away from the bone reads 200F and the bone wiggles free. Around an hour per pound. Do not open the oven more than you have to.
-
Rest
Tent loosely with foil and leave it alone. The juices need to settle back in.
-
Sauce
Simmer the sauce ingredients in a small pan until the sugar dissolves and it tastes sharp and a little sweet.
-
Pull
Pull the bone out, then shred the meat with two forks, mixing the dark bark into the pale interior. Splash with some of the sauce and toss.
-
Serve
Pile onto buns, top with coleslaw if you have it, and pass the rest of the sauce.
Notes
- tipBuy bone-in. The bone tells you when it is done and the meat around it is the best part.
- variationHave a smoker? Same rub, 250F over hickory or oak, wrap in butcher paper at 165F, pull at 200F.
- tipFreezes well in portions with a little sauce mixed in. Reheat covered in a low oven.