Best 7 Oven Braised Pulled Pork Recipes

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**Oven-Braised Pulled Pork: A Succulent, Fall-Apart Masterpiece**

Indulge in the delectable flavors of oven-braised pulled pork, a dish that epitomizes comfort food at its finest. This culinary masterpiece begins with a tender pork shoulder, lovingly seasoned with a symphony of spices and aromatics. Nestled in a flavorful braising liquid, the pork embarks on a slow and gentle journey in the oven, where it transforms into a meltingly tender, fall-apart delight. The resulting pulled pork is a versatile delicacy that can be enjoyed in a myriad of ways: nestled in soft buns as a classic pulled pork sandwich, atop crispy tacos, or as a filling for flavorful burritos. Accompaniments such as tangy barbecue sauce, creamy coleslaw, and crisp pickles elevate the pulled pork experience, creating a symphony of taste and texture that will tantalize your palate. This comprehensive article provides a collection of meticulously crafted recipes, guiding you through the art of creating oven-braised pulled pork perfection, along with a selection of delectable sides and accompaniments to complement this culinary masterpiece. Embark on this culinary adventure and savor the succulent, smoky goodness of oven-braised pulled pork, a dish that is sure to become a cherished favorite.

Check out the recipes below so you can choose the best recipe for yourself!

BRAISED PULLED PORK SHOULDER



Braised Pulled Pork Shoulder image

Homemade Texas barbecue sauce and dry rub give this pulled pork incredible flavor. Searing in a Dutch oven followed by cooking in the oven at a low temperature makes for moist, tender meat every time.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Pork Recipes

Number Of Ingredients 10

8 to 10 pound bone-in Boston butt pork shoulder
3 tablespoons packed light-brown sugar
Coarse salt and freshly ground black pepper
2 teaspoons paprika
1/2 teaspoon dry mustard
1/2 teaspoon ground cumin
1/2 teaspoon cayenne pepper
2 tablespoons vegetable oil
Texas Barbecue Sauce, heated
Potato buns, for serving

Steps:

  • Place pork shoulder on a large parchment-lined baking sheet. In a small bowl, combine brown sugar, 2 tablespoons salt, 1 teaspoon black pepper, paprika, dry mustard, cumin, and cayenne. Rub pork with spice mixture, being sure to cover all sides. Cover and refrigerate at least 2 hours and preferably overnight.
  • Preheat oven to 325 degrees.
  • Remove pork shoulder from refrigerator and bring to room temperature, about 30 minutes. Pat dry with paper towels. Heat a large Dutch-oven over medium-high heat and add vegetable oil. Add pork shoulder to Dutch-oven and sear, turning, until golden brown all over, about 4 minutes per side.
  • Add 2 cups of water to Dutch-oven and position pork shoulder fat-side up, and cover. Transfer to oven and cook until meat shreds easily with two forks, 5 to 6 hours. Baste with pan juices every hour.
  • When cooked, remove from Dutch-oven and shred meat with two forks. Serve meat on buns with barbecue sauce.

BEER BRAISED BBQ PORK BUTT



Beer Braised BBQ Pork Butt image

Provided by Dave Lieberman

Categories     main-dish

Number Of Ingredients 13

2 tablespoons salt
About 40 grinds black pepper
2 tablespoons chili powder
1 tablespoon garlic powder
2 teaspoons ground coriander
2 teaspoons ground mustard seed
12 ounces good ale or dark beer, such as Bass
4 cloves garlic, chopped
One 5-pound pork butt (shoulder of the animal)
1/2 cup ketchup
2 tablespoons whole grain Dijon mustard
3 tablespoons Worcestershire sauce
1/3 cup dark brown sugar

Steps:

  • Combine rub ingredients in a bowl and mix well. Rub all over pork butt. Wrap in plastic wrap and refrigerate for at least one hour and as long as overnight.
  • Preheat oven to 500 degrees F. Unwrap pork and place in a roasting pan with sides about 2 inches high. Cook 45 minutes until dark browned and even blackening in places. Remove from oven. Lower oven to 325 degrees F. Pour beer over the top and add chopped garlic around the pork. Cover tightly with heavy duty aluminum foil or twice with regular foil. Poke about 10 holes all over the top of the foil. Cook pork butt 2 1/2 hours longer until so tender that it comes away very easily from center bone.
  • Place the meat on a plate and pour the pan juice (there will be plenty) into a saucepan.
  • To the pan juices add the ketchup, mustard, Worcestershire and brown sugar. Bring to a simmer until reduced by half and thick, about 20 minutes.
  • While the sauce is boiling down, pull apart the pork with 2 forks. Pour the sauce over the pulled pork and work through until fully absorbed.

OVEN-ROASTED PULLED PORK SANDWICHES



Oven-Roasted Pulled Pork Sandwiches image

Tyler Florence brings barbecue flavor indoors with a flavorful dry rub for his Oven-Roasted Pulled Pork Sandwiches recipe from Food Network.

Provided by Tyler Florence

Categories     main-dish

Time P1DT6h15m

Yield 12 servings

Number Of Ingredients 30

3 tablespoons paprika
1 tablespoon garlic powder
1 tablespoon brown sugar
1 tablespoon dry mustard
3 tablespoons coarse salt
1 (5 to 7 pound) pork roast, preferably shoulder or Boston butt
1 1/2 cups cider vinegar
1 cup yellow or brown mustard
1/2 cup ketchup
1/3 cup packed brown sugar
2 garlic cloves, smashed
1 teaspoon salt
1 teaspoon cayenne
1/2 teaspoon freshly ground black pepper
12 hamburger buns
1 recipe Spicy Slaw, recipe follows
Pickle spears
1 head green cabbage, shredded
2 carrots, grated
1 red onion, thinly sliced
2 green onions, chopped
1 red chile, sliced
1 1/2 cups mayonnaise
1/4 cup Creole mustard
1 tablespoon cider vinegar
1 lemon, juiced
Pinch sugar
1/2 teaspoon celery seed
Several dashes hot sauce
Kosher salt and freshly ground black pepper

Steps:

  • Mix the paprika, garlic power, brown sugar, dry mustard, and salt together in a small bowl. Rub the spice blend all over the pork and marinate for as long as you have time for, as little as 1 hour or up to overnight, covered, in the refrigerator.
  • Preheat the oven to 300 degrees F.
  • Put the pork in a roasting pan and bake for about 6 hours. Basically, roast the pork until it's falling apart and an instant-read thermometer inserted into the thickest part registers 170 degrees F.
  • To make the barbecue sauce: combine the vinegar, mustard, ketchup, brown sugar, garlic, salt, cayenne, and black pepper in a saucepan over medium heat. Simmer gently, stirring, for 10 minutes until the sugar dissolves.
  • Remove the pork roast from the oven and transfer to a large platter. Allow the meat to rest for about 10 minutes. While still warm, take 2 forks and "pull" the meat to form shreds. Using 2 forks, shred the pork by steadying the meat with 1 fork and pulling it away with the other. Put the shredded pork in a bowl. Pour 1/2 of the sauce on the shredded pork and mix well to coat.
  • To serve, spoon the pulled pork mixture onto the bottom 1/2 of the hamburger bun, and top with the spicy slaw. Serve with pickle spears and the remaining sauce on the side.
  • Combine the cabbage, carrot, red onion, green onions, and chile in a large bowl. In another bowl, mix the mayonnaise, mustard, vinegar, lemon juice, and sugar; stirring to incorporate. Pour the dressing over the cabbage mixture and toss gently to mix. Season the cole slaw with celery seed, hot sauce, salt, and pepper. Chill for 2 hours in refrigerator before serving.

BRAISED BBQ PULLED PORK



Braised BBQ Pulled Pork image

Pulled pork braised in a spicy, tangy, West Virginia-style BBQ sauce (recipe was adapted from a BBQ sauce recipe in "Mountain Measures" WV cookbook I grew up with). It is also wonderful made with more water and served over mashed or baked potatoes.

Provided by kashmirkat

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 3h50m

Yield 12

Number Of Ingredients 13

1 (3 pound) pork tenderloin, trimmed
1 teaspoon salt
1 teaspoon ground black pepper
½ cup cider vinegar
⅓ cup water
1 large onion, chopped
2 tablespoons prepared yellow mustard
2 slices lemon, seeded
1 tablespoon unsalted butter
2 teaspoons honey
½ teaspoon cayenne pepper
1 cup ketchup
4 tablespoons Worcestershire sauce

Steps:

  • Preheat the oven to 300 degrees F (150 degrees C).
  • Heat a Dutch oven over medium-high heat. Season pork with salt and pepper. Sear in the hot Dutch oven on all sides, about 5 minutes total. Remove and set aside.
  • Combine vinegar, water, onion, mustard, lemon slices, butter, honey, and cayenne in the Dutch oven and simmer for 20 minutes. Remove lemon. Add ketchup and Worcestershire sauce and return to a boil; add pork and cover tightly with a lid or foil.
  • Braise in the center of the preheated oven until meat shreds easily with a fork, about 3 hours. Check occasionally to see if a little water should be added. Remove from the oven and shred pork into sauce using 2 forks.

Nutrition Facts : Calories 145 calories, Carbohydrate 9 g, Cholesterol 51.7 mg, Fat 3.8 g, Fiber 0.5 g, Protein 18.2 g, SaturatedFat 1.5 g, Sodium 541.2 mg, Sugar 6.7 g

DUTCH OVEN PULLED PORK



Dutch Oven Pulled Pork image

A wonderful oven-roasted BBQ pulled pork made with about any pork roast in a Dutch oven. Low and slow roasting up above the juices is the key. Serve by itself or on buns. I like mine with coleslaw and a root beer-BBQ sauce on multi-grain buns. Baked beans are a nice side dish, too.

Provided by Willard Joe Weaver

Categories     Main Dish Recipes     Pork     100+ Pulled Pork Recipes

Time 8h40m

Yield 12

Number Of Ingredients 3

1 (3 pound) boneless pork loin roast, or more to taste
1 tablespoon barbeque spice rub, or to taste
1 (18 ounce) bottle barbecue sauce, or to taste

Steps:

  • Preheat the oven to 225 degrees F (104 degrees C). Place a small rack inside a Dutch oven.
  • Rub pork roast with barbecue spice rub and place on the rack in the prepared Dutch oven.
  • Cover and cook in the preheated oven until roast is fork-tender, about 8 hours.
  • Shred the roast with 2 forks and return meat to the Dutch oven with some of the roasting juices and a generous amount of barbeque sauce.
  • Let simmer over medium heat for at least 30 minutes.

Nutrition Facts : Calories 159.7 calories, Carbohydrate 15.5 g, Cholesterol 39.8 mg, Fat 4.5 g, Fiber 0.3 g, Protein 13.2 g, SaturatedFat 1.4 g, Sodium 722.3 mg, Sugar 10.9 g

OVEN BRAISED PULLED PORK



OVEN BRAISED PULLED PORK image

Categories     Pork

Yield 12+ servings

Number Of Ingredients 12

8 to 9 pound pork shoulder, bone-in
2 tablespoon brown sugar
4 teaspoons cumin
2 teaspoons hot paprika
1 tablespoon salt
2 teaspoons pepper
1 tablespoon olive oil
2 medium yellow onions, peeled and cut into wedges
3 medium carrots, peeled and cut into large chunks
4 cloves of garlic, peeled
1 28-ounce can diced tomatoes, drained
2 12-ounce beer (a basic lager works well)

Steps:

  • Preheat the oven to 325 degrees. Trim the pork shoulder of any thick layers of fat & skin. Combine the brown sugar and all spices in a small bowl. Rub the pork with the spice mixture, getting into crevices and on the sides. Allow the pork to sit for about 30 minutes. Heat the olive oil in a large dutch oven over medium-high heat. Brown the pork on all sides, about 3 minutes per side. Remove from the pot. Add the onions, carrots, garlic, tomatoes, and beer. Bring to a simmer, scraping the bottom of the pot with a wooden spoon to bring up any browned bits. Return the pork to the pot. Cover and put in the oven for about 4 hours, checking once or twice, until the meat is extremely tender and pulls away from the bone easily. Shred the pork in the pot, using tongs to separate the meat from the fat. Discard the bone or set aside for another use. Serve the meat with several spoonfuls of the vegetables and sauce.

HERB RUB OVEN-BRAISED PULLED PORK



Herb Rub Oven-Braised Pulled Pork image

Make and share this Herb Rub Oven-Braised Pulled Pork recipe from Food.com.

Provided by Pork Board

Categories     Pork

Time 3h10m

Yield 8-10 serving(s)

Number Of Ingredients 7

3 lbs boneless pork shoulder or 3 lbs sirloin roast
2 teaspoons dried sage
2 teaspoons dried thyme leaves
1 1/2 teaspoons salt
1 teaspoon dried rosemary leaves
1 tablespoon canola oil or 1 tablespoon other neutral-flavored oil
1 cup chicken broth

Steps:

  • Preheat an oven to 300 degrees F.
  • In a small bowl, combine the sage, thyme, salt, and rosemary. Rub the mixture over all sides of the meat, pressing it to adhere (if the meat is tied together with twine or netting, just rub the seasoning right over it). In a large Dutch oven or large ovenproof skillet with a tight-fitting lid over medium-high heat, warm the oil. Add the pork and brown on all sides, 6 to 8 minutes. Transfer the meat to a plate and set aside.
  • Add the broth to the pan, scraping up any browned bits. Bring the broth to a boil, and then return the pork to the pan. Cover and bake until the pork is very tender, 2 1/4 to 2 3/4 hours.
  • Transfer the meat to a cutting board and let rest 10 to 15 minutes. Use two forks to shred meat into bite-sized pieces. Moisten/season with cooking juices to taste.
  • Serving Suggestions.
  • If you like, you can make this a stovetop braise, slowly simmering it on the stovetop instead of in the oven. And feel free to experiment with the amounts and types of herbs, or use your favorite herb blend. Enjoy the pork in pulled pork risotto, added to a grilled cheese sandwich, or piled on top of a big green salad.
  • Nutrition per serving: Calories: 320; Fat: 21g; Saturated Fat: 7g; Cholesterol: 95mg; Sodium: 570mg; Carbohydrate: 0g; Protein: 30g; Fiber: 0g.

Nutrition Facts : Calories 452.3, Fat 36.4, SaturatedFat 12.1, Cholesterol 120.9, Sodium 645.2, Carbohydrate 0.4, Fiber 0.2, Sugar 0.1, Protein 29.1

Tips:

  • Choose the right cut of pork: Use a pork shoulder or butt roast, as these cuts have a good amount of fat that will help keep the meat moist during cooking.
  • Sear the pork: Searing the pork before braising helps to develop flavor and color.
  • Use a flavorful braising liquid: The braising liquid should be flavorful and aromatic, as it will help to infuse the pork with flavor. Common braising liquids include broth, wine, beer, and tomato sauce.
  • Cook the pork until it is fall-apart tender: The pork should be cooked until it is fall-apart tender, which will take about 2-3 hours.
  • Shred the pork: Once the pork is cooked, shred it using two forks or a meat shredder.
  • Serve the pulled pork with your favorite sides: Pulled pork can be served with a variety of sides, such as mashed potatoes, coleslaw, and baked beans.

Conclusion:

Oven-braised pulled pork is a delicious and versatile dish that can be enjoyed by people of all ages. The pork is cooked until it is fall-apart tender and can be easily shredded, making it perfect for sandwiches, tacos, and burritos. The braising liquid infuses the pork with flavor, and the searing process helps to develop a delicious crust. With a little planning and effort, you can easily make oven-braised pulled pork at home.

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