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When making oven roasted pulled pork, the right ingredients matter. You want a cut of meat that is rich and fatty. I recommend using a pork shoulder, also known as Boston butt. This cut has great flavor and breaks down well during cooking.

Oven Roasted Pulled Pork

Discover the secrets to making mouthwatering oven roasted pulled pork with this easy-to-follow guide. Learn how to choose the best pork shoulder, master flavorful marinades, and achieve that perfect tender texture everyone will rave about. Whether for a family gathering or just a cozy dinner, this oven roasted pulled pork recipe is sure to impress. Click through to explore the full recipe and elevate your cooking game today!
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Ingredients
  

3-4 lbs pork shoulder (Boston butt)

2 tablespoons brown sugar

1 tablespoon paprika

1 tablespoon garlic powder

1 tablespoon onion powder

1 tablespoon cumin

1 teaspoon black pepper

1 teaspoon salt

1 teaspoon cayenne pepper (optional, for heat)

1 cup apple cider vinegar

1 cup chicken broth

1 tablespoon olive oil

1 cup BBQ sauce (for serving)

Fresh cilantro or parsley for garnish

Instructions
 

Prep the Pork: Begin by preheating your oven to 300°F (150°C). Pat the pork shoulder dry with paper towels and place it in a large dish.

    Make the Rub: In a small bowl, combine the brown sugar, paprika, garlic powder, onion powder, cumin, black pepper, salt, and cayenne pepper (if using). Mix well.

      Season the Pork: Rub the spice mixture generously over the entire pork shoulder, making sure to cover all sides. Let it marinate for at least 30 minutes; if you have time, refrigerate it for a few hours or overnight for deeper flavor.

        Sear the Pork: Heat olive oil in a large oven-proof skillet or Dutch oven over medium-high heat. Sear the pork shoulder on all sides until browned (about 4-5 minutes per side). This step is optional but adds great flavor.

          Add Liquid: Once seared, remove the pork from the skillet. Pour in the apple cider vinegar and chicken broth, scraping up any browned bits from the bottom of the pan. Return the pork to the skillet, fat side up.

            Roast the Pork: Cover the skillet tightly with aluminum foil or a lid and place it in the preheated oven. Roast for about 4-5 hours or until the pork is fork-tender and can be easily shredded.

              Shred the Pork: Once done, remove the pork shoulder from the oven and let it rest for 15-20 minutes. Use two forks to pull the meat apart into shreds. Discard any large pieces of fat.

                Serve: Mix the pulled pork with the juices from the skillet for added flavor. Serve with BBQ sauce on the side. Garnish with chopped fresh cilantro or parsley if desired.

                  Prep Time: 30 mins | Total Time: 5 hours | Servings: 6-8