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Oven Pulled Pork Barbecue

User Rating 5 Star Rating (2 Reviews)


Oven Pulled Pork

Oven Pulled Pork Barbecue

Photo: Diana Rattray
Here's a great idea for tailgating or a game day party, or make it for a weekend meal.

This spiced pork roast is slow roasted in the oven until falling-apart tender, then it's shredded and blended with a homemade barbecue sauce or your favorite purchased barbecue sauce. Serve this wonderful barbecued pork on soft buns with slaw and beans on the side. Be sure to serve extra barbecue sauce for the sandwiches.

If you use a bone-in roast, allow a little more time in the oven.

Prep Time: 12 minutes

Cook Time: 3 hours, 30 minutes

Total Time: 3 hours, 42 minutes

Yield: Serves 8


  • 1 boneless or bone-in Boston butt roast or pork shoulder, 4 to 5 pounds
  • 1 teaspoon salt
  • 1/2 teaspoon ground black pepper
  • 1 tablespoon chili powder
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground mustard
  • 1 cup apple juice
  • 4 cloves garlic, coarsely chopped
  • ***Barbecue Sauce***
  • 1 1/2 cups ketchup
  • 2/3 cup cider vinegar
  • 1/4 cup finely chopped onion
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons packed brown sugar
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon garlic powder


Heat oven to 450°.

In a bowl, combine the salt, pepper, chili powder, garlic powder, onion powder, and mustard. Place the pork in a roasting pan and rub all over with the spice mixture.

Roast the pork for 1 hour. Remove from the oven.

Reduce the oven temperature to 325°. Pour apple juice over the roast and sprinkle the chopped garlic over the juice. Cover the roasting pan tightly with foil, return to the oven, and roast for about 2 to 2 1/2 hours, or until the pork is very tender and easy to shred with a fork.

Meanwhile, prepare barbecue sauce. In a saucepan, combine the sauce ingredients. Bring to a boil, stirring constantly. Simmer, uncovered, stirring occasionally, for about 15 minutes, or until thickened.

Remove the pork from the liquids, shred, and serve with the sauce.

If desired mix about 1 cup of the sauce into the shredded pork and serve hot from a slow cooker or chafing dish. Serve with soft buns or rolls, coleslaw for topping, and reserved barbecue sauce.

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User Reviews

Reviews for this section have been closed.

 5 out of 5
yummy, Member suemcclemens

I had my doubts about the rub, but it was the best I ever tried. The pork was cooked perfectly. It was so good we ate it sliced with mashed sweet potatoes. I made gravy from the pan drippings (I didn't have apple juice so I used water) the gravy was delicious--don't know how it would have been if I had used apple juice. The bbq sauce was pretty strong even though I only used half the amount of vinegar and doubled the brown sugar. My husband liked it anyway. Going to pull the leftover pork and have it tomorrow with the bbq sauce. This is a keeper, for sure.

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