Description

This BBQ Pulled Pork In Oven recipe offers an easy method to create flavorful, melt-in-your-mouth shredded pork. With just a few ingredients and simple steps, it’s ideal for a comforting meal any night of the week.

Ingredients

Scale

1 (4-5 pounds) boneless pork shoulder (or pork butt)
2-3 tablespoons stone-ground mustard (yellow or dijon)
⅓ cup firmly packed brown sugar
1 tablespoon onion powder
2 teaspoons garlic powder
2 teaspoons paprika or smoked paprika
1 tablespoon salt
1 tablespoon black pepper
1 cup apple cider or apple juice from refrigerated juice section
1 large white or yellow onion sliced
prepared barbeque sauce for drizzling
Kaiser, hard rolls, brioche rolls or hamburger buns for serving
Coleslaw for serving

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Instructions

Preheat the oven to 300 degrees F.
Trim any excess fat from the pork.
Combine the brown sugar, onion powder, garlic powder, paprika, salt, and black pepper in a small bowl.
Place the pork fat side up in a roasting pan or Dutch oven, then spread mustard over the top.
Sprinkle the brown sugar and spice mixture on top of the pork.
Add sliced onions around the pork and pour apple cider into the pan.
Cover with aluminum foil or lid, and slow cook for 3 hours.
Remove the cover and continue cooking for another 1-2 hours until the pork is tender and easily pulls apart.
Let the pork cool for about 10 minutes before shredding it with two forks.
Mix the pulled pork with pan juices and drizzle with barbeque sauce before serving with coleslaw on rolls.

Notes

Make sure to keep the pork covered while it cooks for the first 3 hours to retain moisture.
Feel free to adjust spices or add your favorite BBQ sauce for added flavor.
Leftovers can be stored in an airtight container in the refrigerator for up to 5 days.

Nutrition

Serving Size: 1 serving
Calories: 450
Sugar: 10g
Sodium: 900mg
Fat: 25g
Saturated Fat: 8g
Unsaturated Fat: 13g
Trans Fat: 0g
Carbohydrates: 15g
Fiber: 1g
Protein: 37g
Cholesterol: 90mg