Barbecue Pulled Pork In Oven

Barbecue pulled pork in the oven is an easy way to cook and shred pork shoulder faster than any low-and-slow method! It’s packed with flavor from the delicious dry rub and beer and gets even better when drenched in your favorite BBQ sauce.

Pork is one of the most flavorful kinds of meat all on its own, but when it’s seasoned with a spectacular dry rub and served smothered in BBQ sauce, it’s unbeatable. There’s a good chance you’ll be licking your plate clean after this!

We start this oven pulled pork by coating the pork shoulder in mustard, which not only flavors the meat but also gives the dry rub something to stick to. Then, we generously rub a smoky, spicy, savory seasoning over the pork and place it in a roasting pan with beer.

Into the oven it goes for a few hours until the meat is perfectly moist, infused with incredible flavor, and the tender meat shreds easily with a fork.

Enjoy this incredible pulled pork on its own, as pork sandwiches piled high on a hamburger bun, or as a filling for tacos, burritos, or rice bowls. You can even get creative with pork chili, pork nachos or pork sliders! This recipe makes a big batch, perfect for feeding a crowd or portioning out for different meals throughout the week.

Or if you’re in the mood for a slow cooker version, try this Crock Pot Root Beer BBQ Pulled Pork—with a longer cooking time, it’s a great option when you want dinner ready by the end of the day.

Ingredients for Oven Baked Pulled Pork

This section includes ingredient notes and substitution options. Get all measurements, ingredients, and instructions in the printable recipe card at the end of this post.

• Boneless pork shoulder – Keep the fat on until after it cooks- it’ll help keep it moist. You can use a bone-in pork shoulder for this recipe as well, but it will likely need more cooking time.
• Yellow mustard – notes
• Dry rub seasoning – Smoked paprika, garlic powder, onion powder, salt, black pepper, crushed red pepper flakes, dried thyme, and ground cumin.
• Beer – Buy whichever kind you like to drink. Otherwise, pale ales and light lagers work well. Anything darker will give you bolder flavor. If you don’t want to use beer, use root beer instead.
• BBQ sauce – My go-to is Sweet Baby Ray’s but any barbecue sauce will work here.

How to Make Pulled Pork in the Oven

This section shows you how to make the recipe with step-by-step photos and instructions. For the full printable recipe, see the recipe card below. 

Step 1: Pat the shoulder dry with paper towels to remove as much surface moisture as you can. Brush the prepared mustard all over.

Step 2: Combine the dry rub in a small bowl, then sprinkle it all over the pork shoulder, patting it with your hands to make sure it sticks.

Step 3: Place your dry rub pork roast into a roasting pan, dutch oven, or large baking dish with deep sides. Pour the beer into the pan.

Step 4: Tent it with aluminum foil. Make sure it’s sealed, but the foil shouldn’t be touching the meat. Bake in a preheated 350°F oven for 3 1/2 – 4 hours.

Step 5: Uncover and bake for the last 30 minutes until it is nicely browned on the outside. Remove the pan from the oven and let it rest for about 30 minutes.

Step 6: Once the juices have settled and redistributed, grab a couple of forks and shred the meat, discarding any large chunks of fat. Season with salt to taste and toss with your favorite sauce. Enjoy!

Storage

Refrigerator: Keep leftovers in an airtight container in the fridge for up to 3 days.

Freezer: Once completely cooled, transfer it to a freezer container or freezer-safe bag. Keep the meat frozen for up to 3 months. Then, thaw it in the fridge overnight before reheating it the next day.

How to Reheat: Place leftover shredded pork in a foil packet, add a few tablespoons of water or reserved cooking liquid, and seal well. Bake at 350°F for 15-20 minutes until warmed through.

Sides for Pulled Pork

Serving pulled pork with beer is a staple at any potluck or BBQ, but just as easy to make on any weekend. I love it piled high on a bun with a helping of no mayo coleslaw on top.

On the side, it’s gotta be old fashioned potato salad, corn on the cob, cucumber salad, and of course baked macaroni and cheese.

If I’m serving this pulled pork recipe without a bun, it’s usually with white rice or mashed potatoes and a serving of Jiffy cornbread casserole on the side.

Additions and variations

• Sear the meat first. For an extra layer of flavor, sear the pork shoulder until browned on all sides before adding the mustard and dry rub.
• Swap the beer. Use root beer, ginger ale, coca cola, or apple juice as a substitute.
• Additional seasonings. Try cayenne pepper, sweet paprika, chili powder, or dry mustard.
• Use a different cut of pork. You can also use pork butt (aka Boston butt) if you can’t find a pork shoulder. They can be used interchangeably here.

More Meaty Comfort Food

• Slow Cooker Mississippi Pork
• Slow Cooker Brisket
• Crockpot Hot Honey Chicken
• Slow Cooker Corned Beef