Nothing beats a classic slow-smoked pulled pork. But is it possible to get great flavor by skipping on the grill and making it in the oven? You bet! And this easy one-pot recipe is here to show you how.
Grill season, grill season, grill season.
We get it. It’s the damned Martha Brady of the meat-loving world we live in. And the truth is, it is. Grilling meat just makes it better. (Disclaimer: Most of the time). But that doesn’t mean that you need thousands of dollars in fancy grills adorning your backyard and a fancy ribbon from KCBS to be a damned good cook this summer.
See, low and slow works perfectly fine in an oven too – and has for years. I wanted to create a zesty bbq flavored version for those who may not have a grill, or may just not feel like standing next to it all day, and low and behold, I did. And it’s finger-licking good.
This is a slow-braised Oven Roasted Pulled Pork, that packs all the same punch as a smoke – without the signature smoke flavor, or being outside. A great pot and a few minutes of prep are all you need for this recipe.
What you need
This is a quick an easy one-pot recipe, so let’s start there, a good sturdy Dutch Oven. From there you need a boneless pork shoulder or butt. You want a good marbeling but make sure that the entire cut isn’t rolled up with fat or you will be picking it out once you pull the meat.
Common pantry staples like olive oil, onions, beer, and some spices are all that’s left. Oh and of course, your favorite barbecue sauce!
Pro Tip: Still want the smoke? Try adding some liquid smoke to your recipe.
Go for extra flavor by smothering these sandwiches in homemade Alabama White Sauce for a real treat!
Plus, it stores for about one week in an airtight container for reheating perfectly. Add a little more sauce, a dash of craft brew, or some broth to remoisten if heating on the stove or in a microwave (gasp!). Consider tossing it in cooking fat or broth and baking for crispy carnitas too.
What’s your go-to pulled pork recipe?
Do you smoke it every time, slow cook it, or oven braise it? Have any tips or suggestions you want to throw in? I’d love to hear your thoughts! Chime in below or shoot me a message on social with #girlcarnivore @girlcarnivore.
I have a thing for crazy good pork. Here are some more ways to bring it to the table that will have your family drooling!
Sweet Smoked Maple Pulled Pork French Toast
Smoked Pulled Pork Enchiladas
Easy Slow Cooker Pulled Pork
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Oven Roasted Pulled Pork Recipe
- dutch oven
- 1 tsp Salt
- 1 tbp chili powder
- 2 tbsb brown sugar
- 1/2 tsp pepper
- 1/2 tsp oregano
- 1/2 tsp garlic powder
- 1/2 tsp ancho chili powder
- 4 lbs boneless pork shoulder
- 2 tbs olive oil
- 1 onion roughly chopped
- 1 cup light beer
- 1 cup barbecue sauce
Make the Spice Blend
- Whisk the salt, chili powder, brown sugar, pepper, oregano, garlic powder, and ancho chili powder together in a small bowl.
- Remove the pork from the wrapper and pat dry.
- Coat with the rub. Wrap in plastic wrap and allow the pork to rest in the fridge for up to 24 hours.
Cook the Pork
- When ready to cook, preheat the oven to 300 degrees F.
- Heat the olive oil until just smoking and add the onions.
- Sautee for 5 minutes.
- Add the pork and sear for 5 to 7 minutes, turning to brown on all sides.
- Remove from heat and add the beer. Cover and cook for 2 to 3 hours, checking once halfway through to see if more liquid is needed.
- Remove from oven, allow to cool until safe to handle. Shred the pork with two forks. Add barbecue sauce to coat the shredded pork and toss.
Shred and Serve
- Serve as shredded pork for sandwiches, tacos, quesadilla filling, nacho topping or more.