Pulled Pork

After 5 minutes of prep time, my easy Pulled Pork recipe is oven-ready. The juicy pulled pork roasts low and slow for juicy, tender results (while infusing your home with enticing, savory aromas).

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings (1/2 cup each)

Calories 261kcal

Author Meggan Hill

Ingredients

3 tablespoons olive oil
Salt and freshly ground black pepper
3 pound pork shoulder roast or pork butt roast (see note 1)
1/2 cup chicken broth
1/4 cup apple cider vinegar or distilled white vinegar (see note 2)
2 bay leaves
2 cloves garlic peeled and crushed
2 cups barbecue sauce optional (see note 3)

US Customary - Metric

Instructions

Preheat oven to 350 degrees. In a Dutch oven or large pot with a heavy bottom and lid, heat the olive oil over medium-high heat until shimmering. Sprinkle pork generously with salt on all sides. Add to pot and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes.
Flip pork over carefully. Continue browning on the second side until a dark crust forms, about 4 to 5 minutes longer. Carefully add chicken broth and vinegar,(they may splatter), bay leaves, and garlic.
Cover and transfer pork to oven. Cook until pork is fork-tender, and reaches an internal temperature of 190 to 205 degrees on a digital thermometer, about 3 hours.
Remove pork to rimmed baking sheet and allow to cool until cool enough to handle. Discard cooking liquid.
Using two forks, shred the pork. Pour barbecue sauce on top if using, and toss to combine. Season to taste with salt and pepper.

Notes

Pork: Look for a boneless or bone-in pork shoulder roast or pork butt. These heavy-duty cuts of pork have a high fat content which translates to more flavor.
Apple cider vinegar: Vinegar helps create a lovely barbecue "bark" on the pork as it cooks. (Some pitmasters "mop" or spritz their meat with vinegar as it smokes or barbecues.) Either apple cider vinegar or distilled white vinegar work well.
Barbecue sauce: Saucing your pork isn't required, and if you want to eat it in tacos, serve salsa on the side instead. To go the BBQ route, stir in your favorite store-bought barbecue sauce or try my Sweet Baby Ray’s copycat Barbecue Sauce.
Yield: This oven Pulled Pork recipe makes 5 cups; or about 10 1/2-cup entree-sized servings.
Storage: Transfer any leftover Pulled Pork to an airtight container and refrigerate for up to 4 days.

Nutrition