Pulled Pork (Oven or Smoker)
Classic pulled pork made two ways: slow-braised in the oven or smoked low and slow. Both methods produce tender, shreddable pork shoulder finished with an optional vinegar-forward barbecue sauce.
Equipment
- Equipment
- Roasting pan or Dutch oven (oven method)
- Smoker (smoker method)
- Foil (0ven method)
- Two forks or heat-safe gloves
- Meat Termometer
- butcher paper (smoker method)
Ingredients
Ingredients
- Pork
- 1 8–10 lb pork shoulder (Boston butt), bone-in or boneless
- 2½ teaspoon kosher salt
- 2 teaspoon black pepper
Optional Dry Rub (Both Methods)
- 2 tablespoon brown sugar
- 2 teaspoon smoked paprika
- 2 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon ground cumin
- ½ teaspoon cayenne optional
Simple Vinegar Barbecue Sauce
- ¾ cup apple cider vinegar
- ¼ cup ketchup
- 2 tablespoon brown sugar
- 1 tablespoon yellow mustard
- 1 teaspoon kosher salt
- ½ teaspoon black pepper
- ½ teaspoon chili flakes optional
Instructions
Instructions
Oven Pulled Pork Method
- Preheat oven to 300°F (150°C).
- Pat pork dry and season evenly with salt, pepper, and optional dry rub.
- Place pork in a roasting pan or Dutch oven. Cover tightly with foil or lid.
- Cook for 4–5 hours, until pork is very tender.
- Uncover and continue cooking 2–3 hours until the meat pulls apart easily.
- Remove from oven and rest 45 minutes before pulling.
Smoked Pulled Pork Method
- Preheat smoker to 250°F (120°C) using apple, hickory, or a mild fruitwood blend.
- Season pork evenly with salt, pepper, and optional dry rub.
- Place pork fat-side up on smoker grates.
- Smoke for 6–8 hours, until bark forms and internal temperature reaches ~165°F.
- Wrap tightly in foil or butcher paper and return to smoker.
- Continue cooking 2–3 hours until pork reaches 195–203°F and probes tender.
- Rest wrapped pork 45 minutes before pulling.
Vinegar Barbecue Sauce
- Combine vinegar, ketchup, brown sugar, mustard, salt, pepper, and chili flakes in a saucepan.
- Simmer gently 10–15 minutes, stirring occasionally.
- Cool slightly before using.
Pulling & Finishing
- Pull pork into large strands using forks or gloved hands.
- Moisten with reserved cooking juices.
- Add barbecue sauce gradually, tossing gently and tasting as you go.
Notes
Notes
Pork is done when it pulls easily, not by temperature alone.
Sauce should coat lightly, not pool.
Smoked pork may need less sauce than oven-braised pork.
Storage & Make-Ahead
Refrigerate pulled pork in juices up to 4 days
Freeze well-wrapped portions up to 3 months
Reheat gently with reserved fat or cooking liquid
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