best damn oven pulled pork


  • 4 –6lbs pork shoulder trimmed and cut into chunks (see notes below)

Dry Rub Ingredients:

  • cup brown sugar
  • 1 tbs paprika
  • 2 tsp kosher salt
  • 2 tsp ground black pepper
  • 2 tsp onion powder
  • 1.5 tsp ground mustard
  • 1 tsp garlic powder
  • ¼ tsp cayenne

Liquid Ingredients:

  • 2 cups chicken broth
  • 1 tbs Worcestershire sauce


  • ½ cup BBQ sauce optional


  • Preheat oven to 300°(F)
  • Mix all dry ingredients.
  • Trim the pork of the fat cap, skin, and other large portions of fat. Then cut into chunks that area about the size of your fist. You don’t need to be neat here, just do the best you can.
  • Place pork chunks into a large bowl and mix with the seasoning rub. Use your hands and get all the pieces well coated.
  • Place a Dutch oven or deep, oven-proof sauté pan/cooker (with lid to use later – 5qt size is best) over medium heat on the stovetop. When hot, add the seasoned pork and sear on each side for about 2 minutes each. Again, no need to be super neat here, just get it all as golden as possible. When all the pieces are seared, remove to a plate and set aside.
  • After removing the seared meat, scrape up any stuck-on bits on the bottom of the pan. Pour in a little broth and use a wooden spoon to scrape it up. (If using non-stick cookware, this step may not be necessary)
  • Pour the broth and Worcestershire sauce into the cookware. Add the pork back in, cover with lid and place in 300°(F) oven for 3 hours. If the lid has a vent hole, cover it with foil. We want it to be as airtight as possible.
  • When the cooking time is complete, carefully remove cookware from oven and then remove lid. Use tongs and remove pork to a large bowl and shred with 2 forks or meat claws. Add ½ cup of the cooking liquid during shredding.
  • Optional: Serve juices, as-is, with pork. Or, add ½ cup of your favorite BBQ sauce to the liquid and simmer over a low flame on stovetop until sauce reduces. About 15 minutes.


For 4-6lbs of pork, the roast you purchase will be closer to 7-9lbs. You will usually trim off a couple of pounds of fat/bone.