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Smoked Oven-Braised Pulled Pork for a Gourmet Comfort Meal

Close-up of a mound of juicy, shredded Smoked oven-braised pulled pork on a white plate.
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Create tender, smoky pulled pork using a low and slow oven braise. This recipe delivers restaurant-quality flavor with manageable kitchen effort for your next family dinner.

Ingredients

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  • 5 lb pork shoulder (Boston butt)
  • 2 tablespoons kosher salt
  • 1 tablespoon black pepper
  • 1 tablespoon smoked paprika
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon cayenne pepper
  • 1 cup apple cider vinegar
  • 1/2 cup water
  • 1/4 cup brown sugar
  • 2 tablespoons Worcestershire sauce
  • 1 tablespoon liquid smoke (optional, for extra smoky pork)

Instructions

  1. Combine salt, pepper, smoked paprika, garlic powder, onion powder, and cayenne pepper in a small bowl to make the dry rub.
  2. Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly over the entire surface of the meat.
  3. In a small bowl, mix the apple cider vinegar, water, brown sugar, Worcestershire sauce, and liquid smoke (if using). This is your braising liquid.
  4. Place the seasoned pork shoulder into a large Dutch oven or an oven-safe pot with a tight-fitting lid.
  5. Pour the braising liquid around the pork shoulder, avoiding pouring it directly over the top rub.
  6. Cover the Dutch oven tightly. Place it in a cold oven.
  7. Set your oven to 275 degrees Fahrenheit. Cook the pork low and slow for 5 to 6 hours, or until the meat is fork-tender and easily shreds.
  8. Carefully remove the pork from the pot and place it on a cutting board. Skim any excess fat from the braising liquid remaining in the pot.
  9. Shred the pork using two forks. Return the shredded meat to the pot with the remaining liquid. Stir to coat the meat thoroughly.
  10. Serve your homemade BBQ pork immediately.

Notes

  • For an extra layer of flavor, you can smoke the pork shoulder on a grill for 1 hour before placing it in the Dutch oven for the braise.
  • If you do not have a Dutch oven, use a deep roasting pan tightly covered with heavy-duty aluminum foil to trap the steam.
  • This low and slow meat freezes well. Cool completely before storing in airtight containers.

Nutrition

Find it online: https://onedishuniverse.com/smokedovenbraisedpulledpork/