Name: Perfect Oven Roasted Pulled Pork
Prep time: 20 min
Cook time: 4 h
Total time: 4 h 20 min
Yield: 6
Cuisine: American
Ingredients: 4 pound pork shoulder, bone in; 1 TBSP brown sugar; 2 tsp cumin; 1.5 tsp paprika; 1/2 tsp salt; 1 tsp pepper; 1 TBSP olive oil; 2 yellow onions, peeled and cut into large wedges; 3 carrots, peeled and cut into large chunks; 4 cloves garlic, peeled and sliced in half; 14 ounce can diced tomatoes; 12 ounce beer

Jump to Recipe

This oven roasted pulled pork recipe is the perfect recipe without a slow cooker – it produces tender, juicy, fall apart meat every time. Perfect for your summer bbq’s, pulled pork sandwiches, or any other recipe you need it for.

These pulled pork recipe is simple to prepare, takes only a few hours, and every time it delivers delicious, tender, juicy meat!

Perfect for pulled pork sandwiches, pork tacos, or anything else you can think of! We usually make a large roast and use it for several meals!

Either way, do NOT throw away those carrots! Those little babies are not throw away flavor adders here, they soak up so much awesome flavor, you will want to eat them all. I might be talking from experience here

Table of Contents hide

1) How to make pulled pork in the oven

2) Perfect Oven Roasted Pulled Pork

How to make pulled pork in the oven

This recipe is really simple to make. For the full set of directions, make sure you scroll down to the recipe card below.

Preheat oven to 325F.
In a small bowl mix together the brown sugar, cumin, paprika, salt, pepper, and olive oil to form a paste.
Trim the pork of any big thick layers of fat.
Rub the spice mixture all over the pork.
In a large dutch oven (affiliate link) over medium-high heat, heat some olive oil and brown the pork on all sides (about 3 minutes per side).
Remove the pork from the pot and keep warm.
Place the onion, garlic and carrots in the pot and let cook for 5 minutes.
Add the tomatoes and beer and bring to a simmer for 5 minutes.
Place the pork back into the dutch oven (affiliate link), cover, and place in the oven.
Bake 3.5 to 4 hours, or until the meat is extremely tender and pulls away from the bone easily.
Shred the pork and discard the bone.

How to serve:

This recipe is really versatile and works in so many ways!

You can either shred the pork in the pot and eat as is OR remove the meat and add bbq sauce.

This is also amazing when paired with stovetop mac and cheese.

Either way, you need to eat those carrots, they are amazing!)

Storage Information:

Store leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or the microwave.

Leftovers would be great in homemade ramen, used in pork tacos, turned into banh mi sandwiches, or turn them into enchiladas!

Try these other great pork recipes:

Food tastes better when its shared! If you try this recipe, let me know! Leave a comment and rate below!

Yield: 6 Servings

Perfect Oven Roasted Pulled Pork

This Oven Roasted Pulled Pork Recipe is the perfect recipe whether or not you have a slow cooker - it produces tender, juicy, fall apart meat every time. Perfect for your summer bbq's, pulled pork sandwiches, or any other recipe you need it for.

Prep Time 20 minutes

Cook Time 4 hours

Total Time 4 hours 20 minutes

Ingredients

4 pound pork shoulder, bone in
1 TBSP brown sugar
2 tsp cumin
1.5 tsp paprika
1/2 tsp salt
1 tsp pepper
1 TBSP olive oil
2 yellow onions, peeled and cut into large wedges
3 carrots, peeled and cut into large chunks
4 cloves garlic, peeled and sliced in half
14 ounce can diced tomatoes
12 ounce beer

Instructions

Preheat oven to 325F.
In a small bowl mix together the brown sugar, cumin, paprika, salt, pepper, and olive oil to form a paste.
Trim the pork of any big thick layers of fat.
Rub the spice mixture all over the pork anklet sit for 30 minutes.
In a large dutch oven over medium-high heat, heat some olive oil and brown the pork on all sides (about 3 minutes per side).
Remove the pork from the pot and keep warm.
Place the onion, garlic and carrots in the pot and let cook for 5 minutes.
Add the tomatoes and beer and bring to a simmer for 5 minutes.
Place the pork back into the dutch oven, cover, and place in the oven.
Bake 3.5 to 4 hours, or until the meat is extremely tender and pulls away from the bone easily.
Shred the pork and discard the bone.
(You can either shred the pork in the pot and eat as is, or you can remove the meat and add BBQ sauce! Either way, you need to eat those carrots, they are amazing!)

Nutrition Information:

Yield:

Serving Size:

1
Amount Per Serving: Calories: 981Total Fat: 67gSaturated Fat: 24gTrans Fat: 0gUnsaturated Fat: 37gCholesterol: 272mgSodium: 495mgCarbohydrates: 14gFiber: 3gSugar: 6gProtein: 72g

(adapted from the kitchn)