There’s just something magical about a pork shoulder that’s been slow-roasted to the point it falls apart with a fork. This oven-roasted pulled pork shoulder is the kind of meal that makes the house smell like Sunday comfort and tastes like you worked all day—when you really didn’t. It’s juicy, flavorful, and practically begs to be loaded into sandwiches, tacos, or served up as part of a pulled pork bar. Whether you're feeding a crowd or meal-prepping for the week, this is one of those pork shoulder recipes that earns a regular spot in your rotation.
Fall-Apart Tender Oven-Roasted Pulled Pork Shoulder
Prep Time 15 minutes mins
Cook Time 5 hours hrs
Total Time 5 hours hrs 15 minutes mins
Course Main Course
Cuisine American, Tex-Mex
Servings 8 generous portions
Roasting pan with rack Helps elevate the pork and allows juices to collect below.
Aluminum foil Essential for covering and trapping moisture during the slow roast.
Meat Thermometer For perfectly cooked pork that shreds like a dream.
Mixing bowl To combine your spice rub and mustard paste.
Forks or meat claws For shredding. If you don’t have meat claws, two sturdy forks work just fine.
- 1 boneless pork shoulder also called pork butt, about 4–5 lbs
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tsp ground cumin
- 1 tsp black pepper
- 1½ tsp salt
- 1 tbsp yellow mustard or Dijon for more tang
- 2 tbsp olive oil
- ½ cup apple cider vinegar
- 1 cup chicken broth
- Optional: A few dashes of liquid smoke for added depth
Prep the Pork
Pat the pork shoulder dry with paper towels. In a bowl, mix brown sugar, paprika, garlic powder, onion powder, cumin, pepper, and salt. Rub this mix all over the pork. Then coat it in the mustard and olive oil mixture until well coated.
Set Up the Pan
Place a rack inside your roasting pan and pour in the chicken broth and apple cider vinegar underneath (not over the pork). This will steam the pork and keep it from drying out.
Slow Roast
Cover the pork tightly with foil and roast at 300°F (150°C) for 4 hours. This is key for that melt-in-your-mouth texture that defines great slow cooked pulled pork.
Uncover and Crisp Up
Remove the foil and increase the heat to 400°F (200°C). Roast for another 45–60 minutes, or until the outside develops a golden, crispy crust. Internal temperature should hit at least 195°F.
Rest and Shred
Let it rest for 15 minutes before shredding with forks. Mix it with the pan juices for max flavor.
Perfect Pairings for Pulled Pork
This pulled pork begs to be the star of a backyard feast or cozy dinner night. Here are some top pairings and ideas:
- Pulled pork burger: Stack it high on brioche buns with slaw and pickles.
- Pulled pork tacos: Pile into corn tortillas with fresh cilantro, lime, and chipotle mayo.
- Pulled pork bar: Set up a DIY station with buns, tortillas, pickled onions, slaw, BBQ sauces, and more.
- Sides: Creamy coleslaw, baked beans, mac & cheese, or roasted sweet potatoes.
This recipe also stores beautifully—hello, weeknight pulled pork dinner ideas! Reheat and remix leftovers in wraps, quesadillas, or even a pulled pork hash.
FAQs
1. Can I use bone-in pork shoulder?
Absolutely. Bone-in pork shoulder works great—it adds flavor and keeps the meat moist. Just factor in a bit of extra cook time.
2. What’s the best cut for pulled pork?
Pork shoulder (or pork butt) is the gold standard for pulled pork. It has enough fat and connective tissue to become tender and juicy when slow-cooked.
3. Can I make this in a crockpot?
Definitely! This recipe easily converts to one of those easy pulled pork crock pot recipes. Cook on low for 8–10 hours. Try searching “best pulled pork crock pot recipes” for sauce variations and spice rub twists.
4. How does this compare to chicken breast recipes?
Chicken breast recipes are great for quick, lean meals, but for that deep, slow-cooked flavor and tenderness, pork shoulder wins hands-down. That said, you can use a similar rub on chicken thighs if you're craving that BBQ flavor.
