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Oven Roasted Pulled Pork Recipe | Kita Roberts GirlCarnivore.com

Oven Roasted Pulled Pork Recipe

This is a classic one-pot method for creating flavorful pork perfect for sandwiches, nachos and other fun toppings!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 3 hours
Total Time 3 hours 10 minutes
Servings 8 people
Calories 410kcal


  • dutch oven


  • 1 teaspoon Salt
  • 1 tbp chili powder
  • 2 tbsb brown sugar
  • ½ teaspoon pepper
  • ½ teaspoon oregano
  • ½ teaspoon garlic powder
  • ½ teaspoon 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.


Serving: 1g | Calories: 410kcal | Carbohydrates: 20g | Protein: 51g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 136mg | Sodium: 510mg | Potassium: 985mg | Fiber: 1g | Sugar: 15g | Vitamin A: 415IU | Vitamin C: 1.2mg | Calcium: 39mg | Iron: 2.5mg