Slow Baked Pulled Pork Recipe

Closeup on some slow baked pulled pork shoulder.

5 from 7 votes

Slow Baked Pulled Pork Recipe

Slow Baked Pulled Pork is the ultimate main dish—perfect for holiday gatherings or game day feasts. With just 15 minutes of prep and a low-and-slow 12-hour bake, it practically makes itself, even while you sleep!

Course Main Dish

Cuisine American

Keyword oven baked, pulled pork, slow baked

Prep Time 15

Cook Time 12

Total Time 12 15

Servings servings

Calories 313kcal

Author Sue Ringsdorf

Ingredients

For the seasoning mixture:

5 Tablespoons granulated sugar
1 Tablespoon kosher salt
1 ½ teaspoon black pepper
3 teaspoon smoked paprika
1 ½ teaspoon cayenne pepper
2 teaspoons garlic powder

Remaining ingredients:

7-8 pounds pork shoulder
1/4 cup dijon mustard
2 teaspoons liquid smoke
1/2 cup water
barbecue sauce - to serve

Instructions

Add binder to pork. Remove pork from packaging and place in a large roasting pan. Use your hands to rub the dijon mustard all over the pork shoulder.
1/4 cup dijon mustard
Make the spice rub. Combine the seasonings in a bowl – the sugar, salt, pepper, paprika, cayenne pepper, and garlic powder. Stir well.
5 Tablespoons granulated sugar, 1 Tablespoon kosher salt, 1 ½ teaspoon black pepper, 3 teaspoon smoked paprika, 1 ½ teaspoon cayenne pepper, 2 teaspoons garlic powder
Add seasonings to the pork. Rub the spice rub all over the roast, using your hands to massage it into all sides of the meat. Cover pan tightly with aluminum foil.
7-8 pounds pork shoulder
Marinate. Place the marinated pork into the refrigerator overnight, or for 8-12 hours.
Prep for baking. Set the roast on countertop to get the chill off – approximately 1-2 hours, depending on climate. Place pork in a large roasting pan. Fill a ramekin with water and a dash of liquid smoke and place beside the meat. Add lid to pan.
1/2 cup water, 2 teaspoons liquid smoke
Bake pork shoulder in a preheated 210-degree F oven for 12 hours. KEEP OVEN CLOSED during bake time.
Let rest. Remove roast from oven and let it rest for 20 minutes.
Shred meat. Discard shoulder blade, skin, and visible fat. Then use two forks (or your gloved hands) to shred the meat. Add barbecue sauce if desired.
barbecue sauce
Serve pork. Serve pork with your choice of sides.

Video

Notes

For best results, pop the pork in the oven about 13 hours before your event so it comes out perfectly fresh and ready to serve. If you’d rather make it ahead, you can bake it in advance and reheat it gently in a crockpot on low. Just add a splash of chicken broth or barbecue sauce to keep it juicy and flavorful.
This pulled pork is delicious on buns with barbecue sauce, piled onto nachos, tucked into tacos, or served alongside classic sides like coleslaw, baked beans, and cornbread.

Nutrition