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Best Pulled Pork

By Amy Flanigan

Updated Jun 6, 2026

Read 46 Reviews

Prep 10 minutes mins

Cook 5 hours hrs

Servings 8 servings

By Amy Flanigan

Updated Jun 6, 2026

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This oven-roasted pulled pork is one of my favorite recipes to make when I want something easy, flavorful, and guaranteed to feed a crowd. The pork cooks low and slow until it turns fall-apart tender with rich savory flavor, caramelized edges, and plenty of juicy shredded meat for sandwiches, tacos, rice bowls, and meal prep throughout the week. I love that the oven method creates that deep roasted flavor and crispy bark-style texture without needing a smoker, and most of the cooking time is completely hands-off.

The first time I tested pulled pork in the oven, I honestly didn’t expect it to develop that same deeply savory flavor and caramelized bark that people usually associate with smoking. But after several rounds of testing, the oven version kept winning me over because it’s so consistent and surprisingly easy. The steady low heat slowly breaks down the connective tissue in the pork shoulder while the covered roasting time traps in moisture, creating incredibly tender meat that practically falls apart with forks. Then uncovering the pork near the end helps those flavorful, crispy edges develop on the outside. You’ll know the pork is ready when the fat has visibly rendered, the meat shreds easily, and the strands stay juicy instead of dry or stringy. I love piling it onto soft rolls with coleslaw and my homemade BBQ sauce for the ultimate pulled pork sandwich. I usually make this in the slow cooker when I know I’ll be out running errands all day, and I turn to the Instant Pot when I need pulled pork on the table a little faster. I’ve included directions for both methods in the recipe card.

Helpful Tips

• Use pork shoulder for the best texture. A 3–5 lb. boneless pork shoulder, sometimes labeled Boston butt, gives the best tender, juicy pulled pork because the extra fat and connective tissue slowly break down during cooking. Bone-in pork shoulder also works, though it may need a little more cooking time. I don’t recommend using pork loin or pork tenderloin here since those leaner cuts tend to dry out and don’t shred as easily.
• Don’t skimp on the seasoning. Pork shoulder is a large cut of meat, so make sure to coat it generously with the homemade seasoning blend provided in the recipe card for the best flavor throughout the pork, not just on the outside.
• Sear it for even more flavor. I like to quickly sear the pork, after seasoning and before roasting, because it adds another layer of rich savory flavor and helps create darker caramelized edges on the finished pulled pork. That said, the oven still develops plenty of browned crust during the long roast, so don’t stress if you skip this step.
• Cook it low and slow. Keep the oven temperature low, so the pork has enough time to slowly break down and become tender without drying out.
• Check for tenderness, not just temperature. Pulled pork usually becomes tender enough to shred around 195–205°F. The meat should pull apart easily with forks and feel soft with very little resistance. If it still feels tough or tight, it likely needs more time in the oven.
• Let the pork rest before shredding. Rest the pork for 15–20 minutes after roasting so the juices can redistribute throughout the meat and keep it moist once shredded.
• Save the pan juices. I always save some of the cooking liquid and spoon a little over the shredded pork to keep it juicy and flavorful, especially for leftovers the next day. Just don’t add too much at once, or the crispy caramelized edges can become soggy.

5 from 46

Pulled Pork

Prep: 10 minutes mins

Cook: 5 hours hrs

Total: 5 hours hrs 10 minutes mins

Servings: 8 servings

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This oven pulled pork cooks low and slow until perfectly tender with juicy shredded meat, rich savory flavor, and caramelized crispy edges. It’s an easy hands-off recipe that’s perfect for sandwiches, tacos, rice bowls, and feeding a crowd.

Step-by-step photos can be seen below the recipe card.

Ingredients 

1x2x3x

• ▢ 3-4 lbs. boneless pork shoulder
• ▢ ½ cup low-sodium chicken broth
• ▢ ⅓ cup apple cider vinegar
• ▢ ¼ cup packed brown sugar
• ▢ 3 tsp kosher salt
• ▢ 2 tsp garlic powder
• ▢ 2 tsp onion powder
• ▢ 2 tsp smoked paprika
• ▢ 2 tsp dry ground mustard
• ▢ 1 tsp cumin
• ▢ 1 tsp ground black pepper
• ▢ ¼ tsp cayenne pepper, or to taste
• ▢ 8 soft sandwich rolls, for serving
• ▢ BBQ sauce, for serving
• ▢ coleslaw, for serving

Instructions 

• Trim any excess fat (but not all) from the pork shoulder, then cut into 4 equal pieces.
• In a small bowl whisk together the brown sugar and all the seasonings; rub the spice mixture all over the pork pieces, getting in the nooks and crannies.
• (Optional searing) Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the pork pieces for 2-3 minutes per side until browned. Transfer to a plate.
• Pour the chicken broth and vinegar into the bottom of a large Dutch oven or heavy-bottomed pot; stir to combine. Add seasoned pork pieces to the pot.
• Cover pot with lid, place in a 300°F preheated oven, and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, or until pork is very tender and easily separates when pulled with a fork.
• Remove from oven and let rest for 10-15 minutes. Transfer pork to a clean work surface and shred with two forks.
• Drizzle a little of the pot juices over the meat to moisten, if necessary. Serve as desired.

Video

Notes

• Pork shoulder, sometimes labeled Boston butt, gives the best tender shredded texture because the extra fat and connective tissue slowly break down during cooking. Bone-in pork shoulder also works, but it may need additional cooking time.
• Cook the pork until it easily shreds with forks and reaches an internal temperature of about 195–205°F for the best texture. Rest the pork for 15–20 minutes before shredding to help keep the meat juicy.
• Reserve some of the cooking liquid and stir a little into the shredded pork as needed for extra moisture and flavor.
• Searing the pork before roasting adds extra savory flavor and deeper caramelization, but you can skip it if needed.
• Serve on brioche buns, potato rolls, or toasted sandwich rolls with barbecue sauce and coleslaw.
• Store leftover pulled pork in an airtight container with a little reserved cooking liquid for up to 4 days.
• Nutritional calculation is only for the pork and does not include the buns, sauce, or coleslaw.
• Slow Cooker Instructions: Pour the chicken broth and vinegar into the base of your slow cooker. Add in the seasoned pork pieces. Cover with lid. Cook on LOW for 8-10 hours or until pork is very tender and easily separates when pulled with a fork. Remove from slow cooker, transfer pork to a clean work surface and shred with two forks. Drizzle a little of the slow cooker juices over the meat to moisten, if necessary. Serve as desired.
• Instant Pot Instructions: Pour chicken stock and vinegar to the base of the Instant pot. Add in the seasoned pork pieces. Cover the pot with lid and lock it in place, making sure the vent is in the sealed position. Cook on Manual/High pressure for 65 minutes. When the timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid, transfer pork to a clean work surface, and shred with two forks. Drizzle a little of the pot juices over the meat to moisten, if necessary. Serve as desired.

Nutrition

Serving: 1serving | Calories: 257kcal | Carbohydrates: 9g | Protein: 39g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 102mg | Sodium: 972mg | Potassium: 710mg | Fiber: 0.5g | Sugar: 7g | Vitamin A: 277IU | Vitamin C: 0.2mg | Calcium: 28mg | Iron: 2mg

Nutritional information given is an automatic calculation and can vary based on the exact products you use and any changes you make to the recipe. If these numbers are very important to you, I would recommend calculating them yourself.

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How to Make Pulled Pork Step by Step

Gather the ingredients: Gather all the ingredients together. Preheat the oven to 300°F. Trim any large pieces of excess fat from the 3 to 4-lb boneless pork shoulder, leaving some fat behind for flavor and moisture. Cut the pork into 4 equal-sized pieces and set aside.

Season the pork: In a small bowl, whisk together the ¼ cup packed brown sugar, 3 tsp kosher salt, 2 tsp garlic powder, 2 tsp onion powder, 2 tsp smoked paprika, 2 tsp dry ground mustard, 1 tsp cumin, 1 tsp black pepper, and ¼ tsp cayenne pepper until evenly combined. Rub the seasoning mixture all over the pork pieces, making sure to coat every side and press the spices into all the nooks and crannies for maximum flavor.

Cover with liquid: Pour the ½ cup low-sodium chicken broth and ⅓ cup apple cider vinegar into the bottom of a large Dutch oven or heavy-bottomed pot and stir to combine. Arrange the seasoned pork pieces in the pot. 

Roast low and slow: Cover tightly with the lid and roast for 3 hours. Remove the lid and continue roasting for another 1-2 hours, or until the pork is deeply browned around the edges, fork-tender, and easily pulls apart with very little resistance. The internal temperature should be around 195–205°F for the best shreddable texture.

Rest and shred: Transfer the pork to a cutting board or large baking sheet and let it rest for 15–20 minutes. Shred the pork with two forks into juicy bite-sized pieces. Spoon a little of the cooking liquid over the shredded pork as needed to keep it moist without soaking the crispy edges.

Serve: Pile the pulled pork onto soft sandwich rolls and top with barbecue sauce and coleslaw, if desired. Serve warm.

Serving Suggestions

I make this pulled pork for everything from casual Sunday dinners to summer cookouts, game days, and family gatherings because it feeds a crowd without requiring much hands-on work. A 3-4-lb. pork shoulder usually makes enough for about 8 hearty sandwiches, depending on how generously you pile them. I love serving the pork on soft brioche buns or potato rolls because they’re sturdy enough to hold the juicy meat while still staying soft and fluffy. Toasted sandwich rolls also work really well if you want a little more structure and texture. Top the sandwiches with barbecue sauce, pickled red onions, and of course the best KFC coleslaw copycat. I usually serve it with simple cookout-style sides like baked beans or corn on the cob, especially for summer gatherings and backyard parties. For cozier family dinners, I love pairing it with creamy mac and cheese or a classic potato salad.

How to Store Leftovers

• Fridge. Allow cooked pulled pork to cool completely before storing. Store in the refrigerator in an airtight container. It will keep up to 3 days.
• Freeze. Store in a freezer-safe bag or container. It can stay frozen for up to 2 months. Thaw overnight in the refrigerator.
• Reheat. Add leftover pork and juices to an oven-safe container or microwave-safe bowl (add in a bit of water or chicken broth to keep the meat moist if it’s very dry). For the oven, cover with aluminum foil and cook at 250 degrees F for about 25 minutes or until warmed through. For the microwave, place a damp paper towel over the meat and heat in one-minute increments until warmed through.

More Summer Barbecue Favorites

• Spiral Hot Dogs: This is the best method for grilling hot dogs. It’s easy to do, more surface area to caramelize, and just plain fun. Great for a BBQ during the summer.
• Baby Back Ribs: These tender oven-baked ribs are coated in a sticky sweet barbecue sauce and cook until perfectly caramelized and fall-off-the-bone tender.
• Brown Sugar and Rum Grilled Pineapple: An easy, light, delicious summer treat for adults where fresh fruit pineapple is soaked in rum and vanilla, cooked to perfection on the grill, then dusted with brown sugar and cinnamon. 
• Macaroni Salad: Creamy macaroni salad is a classic barbecue side dish that balances rich smoky meats with cool crunchy flavor.

More slow cooked meats we love

Slow Cooker Beef Brisket

Crockpot BBQ Chicken

Mississippi Pot Roast

Slow Cooker Hoisin Pork