Oven Roasted Pulled Pork

This oven roasted pulled pork is a game changer when it comes to tender and flavorful meat without needing fancy equipment. With just a simple homemade seasoning blend and a bit of patience, you get some of the best pulled pork that easily rivals slow cooker or smoker versions. It’s perfect for a weekend meal or feeding a hungry crowd with minimal hands on time.

I first made this during a family gathering when I didn’t have my usual slow cooker handy. Everyone raved about how juicy and flavorful the pork was, and now it’s my go to when I want pulled pork fast without extra gadgets.

Ingredients

• Boneless pork shoulder: the best cut for tender pulled pork you can use bone in but cooking times vary so watch the internal temperature carefully
• Yellow mustard: acts as a natural marinade, tenderizing the meat and adding subtle tang Dijon or spicy brown mustard can add extra kick
• Smoked paprika: brings deep smoky flavor choose Spanish smoked paprika if you can find it for authenticity
• Garlic powder and onion powder: essential aromatics that build savory layered flavors
• Salt: vital for seasoning and enhancing all the other spices kosher salt is a good choice for even coverage
• Black pepper and red pepper flakes: add heat and complexity
• Dried thyme and cumin: add herbaceous and warm earthy notes
• Beer: helps keep the pork moist and adds subtle flavor use your favorite or substitute with cola or broth if preferred
• BBQ sauce: your favorite store bought or homemade sauce to serve with pulled pork

Instructions

Sear and Prepare the Pork:

Pat the pork shoulder dry thoroughly with paper towels to help the mustard and seasoning adhere better. Brush every surface evenly with yellow mustard using your fingers or a pastry brush. This step is important for tenderizing and flavor infusion.

Mix and Apply Seasoning:

In a small bowl, combine smoked paprika, garlic powder, onion powder, salt, black pepper, red pepper flakes, dried thyme, and cumin. Sprinkle this spice blend all over the mustard coated pork, pressing it in by hand so it sticks well. Make sure to use the entire seasoning mix evenly on the meat.

Place in Roasting Pan and Add Liquid:

Transfer the seasoned pork to a deep sided roasting pan or large baking dish. Pour beer or your chosen cooking liquid carefully around the pork, avoiding rinsing off the seasoning on top. This keeps the flavors intact while helping the meat stay juicy during roasting.

Cover and Roast Low and Slow:

Cover the pan with foil, tenting so it doesn’t touch the meat. Roast at 350 degrees Fahrenheit for about 3 1⁄2 to 4 hours until the internal temperature reaches 203 degrees Fahrenheit. During the last 30 minutes, remove the foil to let the pork brown and develop a crust.

Rest and Shred the Meat:

Let the pork rest for 30 minutes after roasting to allow the juices to redistribute. Then place the meat on a sheet tray and shred with forks, discarding any large chunks of fat.

Season and Serve:

Sprinkle the shredded pork with salt, toss to combine, and serve immediately with your favorite BBQ sauce.

One of my favorite things about this pulled pork is how the mustard and spices come together to form this incredible crust that locks in juiciness while roasting. It takes me back to a family cookout where everyone gathered around eagerly waiting for the first bites of this tender, smoky meat slathered in BBQ sauce. Simple ingredients, big memories.

Storage Tips

Store any leftover pulled pork in an airtight container and refrigerate for up to three days. For longer storage, freeze it for up to three months. When freezing, it’s best to portion out the meat so you only thaw what you need.

Ingredient Substitutions

If you prefer not to use beer, substitute with regular cola, Dr Pepper, or root beer for sweetness and moisture. Unsweetened broth also works but may result in a less caramelized crust. For mustard, Dijon or spicy brown can add complexity if you like things with a bit more punch. You can swap smoked paprika with sweet paprika but you’ll lose some of the smoky depth.

Serving Suggestions

Pulled pork is versatile served on buns for sandwiches, tossed onto nachos, wrapped in tacos, or paired with classic sides like cole slaw, baked beans, or potato salad. A drizzle of your favorite BBQ sauce finishes it off perfectly.

This pulled pork is perfect for weeknight gatherings or big parties. Simple ingredients deliver big flavor and lasting memories.

FAQs About This Recipe

→ Can I use a bone-in pork shoulder?

Yes, bone-in pork shoulder works well but requires longer cooking time. Use a meat thermometer avoiding the bone for an accurate internal temperature to ensure tenderness.

→ What if I want to skip beer in the cooking liquid?

No problem. Alternatives like regular cola, root beer, or beef broth add moisture and subtle sweetness without overpowering the pork’s flavors.

→ Is mustard necessary before roasting?

Mustard acts as a natural marinade that tenderizes and adds brightness, enhancing the overall flavor profile when combined with spices.

→ What are good side dishes to serve with oven roasted pulled pork?

Traditional sides include potato salad, coleslaw, baked beans, or simply use the pork in sandwiches, tacos, or nachos for versatile meals.

→ How can I keep the pulled pork moist when serving?

Reserve cooking liquid and drizzle it over the shredded pork to maintain juiciness and enhance flavor when serving.

→ How should leftovers be stored and reheated?

Store cooled pork in an airtight container refrigerated up to 3 days or freeze up to 3 months. Reheat in foil with a splash of cooking liquid in a 350°F oven for 15-20 minutes.