Sometimes I wonder if I married my dad. Actually, I’ve wondered that a lot over the years!
The love that my dad and Kyle have for pork is eerily similar. Like, creepy similar.
Sure, there are other similarities as well that make me stop in my tracks when they appear, almost as if I’m having a flashback to my childhood, but none quite like this one. I mean, really, if there were only hot dogs, biscuits and sausage gravy, and sausage pasta left on this earth to eat, they would both be happy for the rest of their lives.
I suppose some would say that marrying someone like my dad has some kind of Freudian subconscious meaning but I like to think that I have good taste. (Stop laughing, Mom.) Granted, pizza night would be a lot simpler without any arguments but where would my life be without pulled pork?
Oh pulled pork, how we love thee! We actually very rarely make it since pork shoulders are so huge for just the two of us (and really, why make it with any other cut of the pig?) so I waited patiently for weeks for my parents to come visit again before I made this recipe.
And it was certainly worth the wait!
How to Make Pulled Pork in the Oven
Many pulled pork recipes you find out there are for the crockpot. The crockpot is a great option for making pulled pork when you have all day to allow the pork to cook. But I’m not always that prepared.
To make this pulled pork in the oven, you’ll need about 2 hours to brine the pork and 4 ½ hours for the pork to cook. On a weekend, that’s totally doable to make this on a whim!
So, the first step for making this bbq pulled pork recipe in the oven is to make a brine. A brine is a water, sugar, salt mixture that the pork will soak in before you cook it. The brine helps to flavor and tenderize the meat.
Once you make the brine in a large container, you’ll set the pork in it, pop the container in the fridge, and allow the pork to soak for 2 hours.
When the pork is finished brining, you’ll rub the pork with a smoky mustard mixture and then sprinkle a dry rub all over it. The rub recipe is below but you could most certainly use my bbq spice rub recipe in place of that one if you’d like to mix things up!
Then you’ll tightly wrap the pork up in some foil on top of a wire rack set in a large sheet pan and roast the pork for 4 ½ hours. And let me warn you!
The boneless pork shoulder slowly cooking away for hours in your oven will leave your house smelling like a smokehouse, just without all of the smoke. It’s DIVINE and will make you so so hungry!!
Which BBQ Sauce for Pulled Pork?
Technically, you could use any type of barbecue sauce for pulled pork. Buuuuut! You know me, right? Homemade all the way!
Before serving, I made a simple homemade sweet and tangy bbq sauce for pulled pork (it’s like love in a jar and the bbq sauce recipe is below) and topped a few fresh buns with the pork and my favorite coleslaw recipe. On its own, the pork is spicy but the bbq sauce mellows the spice and adds the perfect sweet-tangy flavor blend to the pulled pork sandwiches.
If you want to take your pulled pork in a different direction, my bourbon peach bbq sauce would be incredible in place of a regular bbq sauce here!
What to Serve with Pulled Pork
On the side of our pulled pork and coleslaw sandwiches, we served up some oven baked fries and roasted broccoli. YUM!!
Those oven fries and a sheet pan full of roasted broccoli are 2 of my all-time favorite side dishes. However, if it’s the middle of the summer and you’re making this bbq pulled pork recipe, maybe you want some cold side dishes.
Well then, I’m going to suggest some Mexican street corn salad, this bacon ranch potato salad, and this broccoli slaw salad. They’re all SUPER delicious, minimally cooked recipes that are sure to make everyone happy!
If it’s this easy to make the men in your life happy as it is in mine, you need this recipe! It’s the best pulled pork recipe I’ve tried yet! But let’s also be real here: you don’t need to be a man to love pulled pork!!
pulled pork adapted from Cook’s Illustrated, January 2010 | bbq sauce adapted from America’s Test Kitchen via Pink Parsley As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.
For the pork:
For the bbq sauce:
pulled pork adapted from Cook’s Illustrated, January 2010 | bbq sauce adapted from America’s Test Kitchen via Pink Parsley
As a member of the Amazon Associate affiliate program, I earn a small percentage from your qualifying Amazon purchases when you click the Amazon links on this page. I'm not informed of who purchases what, just of what products are purchased.