Oven Roasted Pulled Pork

This oven roasted pulled pork recipe delivers tender, flavorful meat with just 15 minutes of prep time and simple ingredients. It’s a fantastic way to enjoy pulled pork when you don’t have a smoker, slow cooker, or instant pot on hand. The homemade seasoning rub and slow roasting bring out rich flavors that make this pork perfect for sandwiches, tacos, or piled high with your favorite barbecue sauce.

I first made this recipe on a chilly weekend when I wanted pulled pork but didn’t want to pull out my slow cooker. It quickly became a favorite in our home, and now it’s my go to when friends come over for an easy, crowd pleasing meal.

Ingredients

• Boneless pork shoulder: well marbled for tender juicy meat you can use bonein but cooking times may vary
• Yellow mustard: acts as a natural marinade to tenderize also helps seasonings stick dijon or spicy brown mustard can add more zip
• Smoked paprika: adds deep smoky flavor Spanish smoked paprika is ideal if you can find it
• Garlic powder: builds savory depth
• Onion powder: rounds out the seasoning
• Salt: essential for flavor and moisture retention use kosher or sea salt for best results
• Black pepper: to add mild heat and complexity
• Red pepper flakes: bring gentle warmth without overpowering
• Dried thyme: offers a subtle herbal note
• Cumin: earthy undertone complements the pork well
• Beer: adds moisture and subtle complexity use your favorite lager or ale or substitute with root beer cola or broth
• BBQ sauce: for serving feel free to use store bought or try my homemade BBQ sauce recipe for extra flavor

Instructions

Sear the Pork Shoulder:

Pat the pork dry with paper towels to help the mustard and seasoning stick better. Brush the entire surface with yellow mustard using a pastry brush or clean fingers. This coats and tenderizes the meat.

Mix and Apply the Spice Rub:

In a small bowl combine smoked paprika garlic powder onion powder salt black pepper red pepper flakes dried thyme and cumin. Sprinkle the mix evenly over the pork shoulder. Press it gently onto the meat with your hands so it adheres well.

Prepare for Roasting:

Place the seasoned pork shoulder into a large roasting pan or baking dish with deep sides. Pour the beer around the pork but avoid rinsing the seasoning off by not pouring it on top of the meat.

Slow Roast Covered:

Cover the pan with foil making sure it doesn’t touch the meat. Bake in a preheated oven at 350 degrees Fahrenheit for three and a half to four hours. The pork is done when it reaches an internal temperature of 203 degrees Fahrenheit.

Brown the Meat:

Remove the foil for the last 30 minutes of cooking to allow the outside to brown and develop a crust.

Rest and Shred:

Let the pork rest for 30 minutes after removing from the oven. This resting period helps the juices redistribute. Transfer the meat to a sheet tray and use forks to shred it discarding large chunks of fat.

Season and Serve:

Sprinkle the shredded pork with an additional teaspoon of salt and toss to combine. Serve immediately with your preferred BBQ sauce.

One of my favorite things about this recipe is the way mustard transforms the pork. It’s a secret ingredient that balances tanginess with tenderness while helping that amazing spice rub adhere perfectly. A memorable family moment was when my kids eagerly helped shred the pork for the first time proudly serving up the sandwich feast they had assembled themselves.

Storage Tips

Keep leftovers in an airtight container refrigerated for up to three days. Pulled pork freezes beautifully for up to three months when stored properly. Cool the meat completely before freezing.

Ingredient Substitutions

If you do not have smoked paprika regular paprika or a mild chili powder can work though the smoky nuance will be less pronounced. For the beer use cola root beer or broth as alternatives if you prefer not to use alcohol. Mustard can be swapped for a thin layer of mayonnaise if you want a milder marinade effect.

Serving Suggestions

Pulled pork shines in sandwiches or sliders with coleslaw topping. It also works great as a filling for tacos or on nachos with a drizzle of BBQ sauce. Sides like baked beans potato salad or cornbread round out the meal perfectly.

Enjoy warm with your favorite BBQ sauce and simple sides. Leftovers reheat well with a splash of reserved cooking liquid to keep them moist.

Common Questions About Recipes

→ Can I use bone-in pork shoulder?

Yes, bone-in can be used but requires slightly longer cooking. Use a meat thermometer to check the thickest part without touching bone for accuracy.

→ What can I substitute instead of beer?

Try Coca Cola, Dr Pepper, root beer, or beef or chicken broth as alternatives. Avoid diet sodas for best flavor results.

→ Is mustard necessary before roasting?

Applying mustard helps tenderize and enhances flavor by breaking down proteins, creating a juicy, flavorful crust when combined with spices.

→ What sides pair well with this pulled pork?

Enjoy with potato salad, cole slaw, baked beans, or use it for sandwiches, tacos, and nachos for versatile serving ideas.

→ How to keep the pork moist when serving?

Reserve some cooking liquid and pour it over the shredded pork to maintain moisture and richness while serving.

→ Can I use a different seasoning rub?

Yes, as long as the rub does not contain sugar to prevent burning. Options include cayenne, sweet paprika, chili powder, or mustard powder.

→ How should leftovers be stored?

Store cooled pulled pork in an airtight container refrigerated up to 3 days or freeze for up to 3 months.

→ What is the best way to reheat leftovers?

Reheat in a foil packet with a few tablespoons of water or reserved liquid at 350°F for 15-20 minutes. Avoid microwave to keep texture.