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 shoulder roast: Pork shoulder (aka pork butt) actually both work well here. Either braises into super juicy, succulent Slow Cooker Pulled Pork.
Apple cider vinegar: You might be more familiar with seeing these ingredients called for in salad dressings and pickle recipes. Here, the vinegar assists to 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: This Pulled Pork is definitely flavorful and juicy enough to enjoy sans-sauce, but I usually toss it with a bit before adding the pork to the table. I also recommend serving extra sauce on the side in case anyone wants to add more. Don't forget the napkins; barbecue is meant to be messy! Purchase your favorite brand or make a batch of 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.
Make ahead: Feel free to get a head start; this recipe can be made entirely up to 3 days in advance and refrigerated until you're ready to serve. Reheat the meat (more tips below) until an instant-read thermometer reads 165 degrees.
Freezer: Pop leftover Pulled Pork into an airtight, freezer-safe container and put it on ice for up to 6 to 8 months.

Nutrition