Description
Tender, juicy pulled pork loaded with BBQ flavor, made entirely in your oven. No smoker or special equipment needed, just a covered pot and a few simple ingredients anyone can pull together.
Ingredients
Meat:
- 4–6 lbs pork shoulder, trimmed and cut into chunks (see notes)
Dry Rub:
- ⅓ cup brown sugar
- 1 tbs paprika
- 2 tsp kosher salt
- 2 tsp ground black pepper
- 2 tsp onion powder
- 1.5 tsp ground mustard
- 1 tsp garlic powder
- ¼ tsp cayenne
Liquid:
- 2 cups chicken broth
- 1 tbs Worcestershire sauce
- 1 tsp liquid smoke
Optional:
- ½ cup BBQ sauce
Instructions
- Preheat oven to 300°F.
- Mix all dry rub ingredients in a small bowl.
- Trim the pork of the fat cap, skin, and large areas of fat. Cut into fist-size chunks. No need to be neat here, just do your best.
- Place the pork chunks in a large bowl and mix with the rub, coating every piece well with your hands.
- Place a Dutch oven or deep oven-proof sauté pan (with lid, 5qt is best) over medium heat. When hot, add the pork and sear about 2 minutes per side until golden. Remove to a plate.
- Scrape up any browned bits on the bottom of the pan. Pour in a little broth and use a wooden spoon to loosen them. (Non-stick cookware may not need this step.)
- Pour the broth, Worcestershire, and liquid smoke into the pot. Add the pork back, cover with the lid, and roast at 300°F for 3 hours. Cover any lid vent hole with foil to keep it airtight.
- Remove from the oven and take off the lid. Use tongs to move the pork to a large bowl and shred with two forks or meat claws. Add ½ cup of the cooking liquid as you shred.
- Optional: serve the juices as-is, or add ½ cup BBQ sauce to the liquid and simmer over low heat about 15 minutes until reduced.
Notes
- Dutch oven or deep oven-proof sauté pan with a lid (5qt is ideal)
- Best cut: Pork butt or Boston butt has the most marbling, which shreds into the juiciest pulled pork.
- Keep it covered. An airtight lid traps the steam that makes the pork tender. Foil over any vent hole.
- Liquid smoke matters. It’s what gives you smoky flavor without a smoker, so don’t leave it out.
- Sauce your way. The cooking juices are great as-is, or simmer in ½ cup BBQ sauce for a thicker sauce.
- Storage: Fridge up to 4 days, freezer up to 4 months. Reheat with a splash of the juices or broth so it stays moist.
- Prep Time: 20 min
- Cook Time: 3 hours
- Category: Dinner
- Method: Oven
- Cuisine: American