This Oven Pulled Pork recipe gives you the most tender, juicy pulled pork every single time! Seasoned with a bold spice rub and Dr. Pepper for rich, smoky-sweet flavor.
If you’re looking for more oven-roasted dinners, you’ll love this Perfect Roast Chicken, JUICY Roast Pork Tenderloin, and Easy Pot Roast recipe (the BEST gravy!).
Oven Pulled Pork is an easy way to get tender, juicy meat without a grill or smoker.
Boneless pork shoulder gets coated in a bold homemade spice rub, while a splash of Dr. Pepper keeps the pork juicy and adds just the right hint of sweetness to balance the smoky spices.
After a quick sear to lock in flavor, the pork bakes low and slow until it’s juicy and fall-apart tender.
Serve it with your favorite bbq sauce and pile it high on sandwiches with a side of coleslaw, stir it into mac and cheese, or use it to make the best tacos ever!
Pulled Pork ingredients:
- Brown sugar: I always add a little brown sugar to my rub! It caramelizes beautifully and gives the pork those irresistible crispy edges.
- Seasonings: Seasoning salt, garlic powder, onion powder, Italian seasoning, chili powder, ground mustard, and black pepper add plenty of robust flavor!
- Boneless pork shoulder: It’s marbled with fat, which slowly melts as it bakes, keeping the meat juicy and tender.
- Oil: Any neutral oil works for searing the pork.
- Dr. Pepper: My not-so-secret ingredient! It tenderizes the pork and adds caramel sweetness. You can swap for another soda or apple juice if you like.
- Barbecue sauce: Finish it off with your favorite brand or homemade bbq sauce! I love adding my Easy Homemade Cherry BBQ Sauce or Easy Homemade Dr Pepper BBQ Sauce!
How to make Oven Pulled Pork:
The oven does most of the heavy lifting in this recipe! Don’t forget to check the pink recipe card for the full recipe.
- Combine the spices and brown sugar in a bowl to make a dry rub.
- Cut it into large chunks and coat each piece with the seasoning mix.
- Brown the pork in a Dutch oven until golden on all sides.
- Pour in the Dr. Pepper to deglaze the pan.
- Cover and cook in the oven.
- Pull the pork apart with forks.
Tips for the juiciest pulled pork:
- Don’t trim off all the fat. That thin layer of fat on pork shoulder keeps the meat moist during baking. Most of it melts away anyway, basting the pork naturally!
- Use the right pan size. The pork should fit in your Dutch oven with just a bit of space around the edges. Too much empty space means less steam and a drier result. You can also use a deep baking dish instead.
- Let the meat rest. Resting the meat 15-20 minutes before pulling the pork so the juices are redistributed throughout.
- Save the pan juices. Once the pork is shredded, pour those rich drippings back over the meat. It adds moisture and tons of flavor.
How to store leftover pulled pork:
Store leftovers in an airtight container in the fridge for up to 4 days.
To reheat, add a splash of broth or barbecue sauce and warm gently on the stove or in the microwave.
If you want to save some for later, let it cool completely before freezing. Portion it out into freezer bags, squeeze out the air, and freeze for up to 3 months.
When you’re ready to use it, thaw overnight in the fridge and reheat until hot and saucy again!
Serving suggestions:
Serve this tender Oven Pulled Pork piled high on toasted buns with a side of Broccoli Salad. It’s a classic combo for a reason!
For a hearty dinner, pair it with Baked Mac and Cheese, cornbread, or Roasted Potatoes.
You can also use it to fill tacos, top Baked Potatoes, or layer over Nacho Fries with melted cheese and jalapeños!
Perfect Oven Pulled Pork Recipe
written by Ashley Fehr
Ingredients
- 2 tablespoons brown sugar
- 1 tablespoon seasoning salt
- 1 tablespoon garlic powder
- 1 tablespoon Italian seasoning
- 1 teaspoon chili powder
- 1 teaspoon ground mustard
- 1 teaspoon onion powder
- ½ teaspoon black pepper
- 4 lbs boneless pork shoulder
- 2 tablespoons oil
- 1 can Dr. Pepper (not diet)
- barbecue sauce for serving
Instructions
- Preheat oven to 300℉.
- In a medium bowl, combine brown sugar, seasoning salt, garlic powder, Italian seasoning, chili powder, ground mustard, onion powder, and black pepper.
- Cut the pork shoulder into roughly 1 lb pieces and cover in the seasoning mix.
- Heat a large dutch oven over medium-high heat and add the oil. Sear the pork for 1-2 minutes per side just until golden — be careful because the sugar can burn.
- Add the Dr. Pepper to the hot Dutch oven to deglaze, cover and place in the oven. Bake for 2½-3 hours, until meat pulls apart easily (it should be at least 200℉).
- Pull meat apart into shreds and serve with juices or barbecue sauce as desired.
Notes
- Pork shoulder: pork shoulder is oven called picnic shoulder or picnic roast. it’s a fatty cut that makes for super juicy pulled pork! You can substitute pork loin but it may be a little less juicy.
- Seasonings: feel free to swap out my homemade seasoning blend for an all-purpose one you love to save on time.
- Dr. Pepper: you can swap this for cola, another soda, apple juice, broth or water.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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Tag @thereciperebelVariations and Substitutions
- Sweet and spicy: Add cayenne or smoked paprika to the rub.
- Fruity twist: Replace Dr. Pepper with orange or pineapple juice.
- Extra smoky: Add a drop of liquid smoke or smoked salt to the mix.
- Tex-Mex style: Stir in a bit of chipotle or adobo sauce before baking.
Make ahead option:
You can season and sear the pork a day ahead, then refrigerate it (covered) overnight. When you’re ready, add the Dr. Pepper and bake.
It’s also great made fully in advance. Make sure to cover and reheat slowly in the oven with the juices to keep it tender!
Do I really need to sear it first?
Technically no, but that golden crust adds huge flavor payoff. You can skip it if you’re short on time!
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