Oven or Slow Cooker BBQ Pulled Pork (Juicy, Saucy, and Easy)
frommicheldumas.comwww.micheldumas.com/en/oven-or-slow-cooker-pulled-pork
BBQ pulled pork is slow-cooked pork that becomes tender enough to shred, then gets tossed in a bold barbecue sauce for sandwiches, sliders, tacos, bowls, or meal prep. What makes this version different is the “two-phase” sauce approach (some early, most at the end) plus a quick finish step for deeper flavor—perfect for game day, weekend batch cooking, or a simple weeknight dinner with leftovers.
Ingredients
Instructions
Oven Method
Heat oven to 300°F. Pat pork dry.
Mix brown sugar, paprika, salt, pepper, garlic powder, onion powder, chili powder, and cayenne.
Rub pork with mustard, then coat generously with dry rub. Optional: chill 2–12 hours.
Add sliced onion to a Dutch oven/roaster (optional). Place pork on top. Add vinegar + water/broth. Cover tightly.
Bake 3.5–5 hours, until fork-tender and shreddable. Rest covered 20–30 minutes.
Uncover, brush a light layer of BBQ sauce, and bake uncovered 15–25 minutes for deeper flavor.
Shred pork, discarding large fat pockets/bone. Toss with pan juices (as needed) and BBQ sauce until juicy, not soupy.
Slow Cooker Method
Add onion (optional) and pork to slow cooker. Add vinegar + water/broth.
Cook 8–10 hours on LOW (or 5–6 hours on HIGH) until shreddable.
Remove pork and shred. Optional: reduce cooking liquid in a saucepan 8–12 minutes.
Toss pork with reduced liquid (as needed) and BBQ sauce. Optional: broil 2–4 minutes on a sheet pan for crispy edges.
Nutrition
- Calories
- 450 kcal
- Serving Size
- 1 serving
