Oven Pulled Pork

About this recipe

You do not need a smoker to make meltingly tender pulled pork. A bone-in pork shoulder rubbed with smoked paprika, brown sugar and spices roasts low and slow in a covered pot until it falls apart at the touch of a fork.

Uncovering it for the final hour builds a dark, flavourful crust, or bark. Shred it, toss it with some of the cooking juices and your favourite barbecue sauce, and serve it in buns with coleslaw.

Equipment you'll need

• Large Dutch oven or roasting pan with a lid or foil
• Instant-read thermometer
• Two forks

Tips for success

• Pork shoulder is safe at 145°F, but it needs 195°F or higher for its connective tissue to melt into shreddable tenderness.
• Bone-in shoulder gives the juiciest result; boneless works but may cook about an hour faster.
• Pulled pork tastes even better made a day ahead; reheat it in its juices.

Substitutions and variations

• Cook in a slow cooker on low for 8 to 10 hours instead, skipping the uncovered stage.
• Use a vinegar-based Carolina sauce instead of a thick barbecue sauce.
• Serve over rice, in tacos or on baked potatoes instead of buns.

Storage and reheating

To store: Refrigerate in its juices for up to 4 days. Freeze in portions with some juices for up to 3 months; thaw overnight in the fridge.

To reheat: Reheat covered in a 325°F (165°C) oven or in a saucepan over low heat with a splash of juices or broth until steaming hot (165°F / 74°C).