Go Back Email Link
+ servings
Barbecued Pulled Pork on a sandwich with pineapple slaw
Print Recipe
5 from 1 vote

Barbecued Pulled Pork

This easy Barbecued Pulled Pork recipe is slow roasted in the oven to fall-apart, melt-in-your-mouth, fork tender perfection.
Prep Time5 minutes
Cook Time3 hours 30 minutes
Course: Main Course, Meat
Cuisine: American
Keyword: Barbecued Pulled Pork
Servings: 8
Calories: 372kcal


  • 4 pound boneless pork butt / shoulder roast
  • 12 ounces full-flavored beer preferably not a light beer

Brown Sugar Spice Rub

  • 1/2 cup brown sugar
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon chipotle chili powder
  • 1/2 teaspoon smoked paprika
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon cumin


  • Preheat the oven to 300 degrees.
  • Stir together the Brown Sugar Spice Rub in a small bowl.
  • Remove any netting or twine from the pork roast, pat dry with a paper towel, and massage in the Brown Sugar Spice Rub completely covering the roast.
  • Place the roast in a 9x12 baking pan with the fat cap on top.
  • Pour the beer along side of the rub covered roast without washing off the rub.
  • Cover tightly with foil and roast in the oven for 3-4 hours, or until the meat easily pulls apart and is fork tender.
  • Remove from the oven, uncover, and rest for 10 minutes.
  • Reserving 1 cup of the beer broth from the pan, drain the remainder of the liquid and shred the meat with two forks. Add back in the 1 cup of reserved liquid and 1 cup of barbecue sauce if sauce is desired.
  • To achieve the caramelized 'burnt ends', broil the shredded meat in the pan for 3-5 minutes until the tips brown.


Calories: 372kcal | Carbohydrates: 15g | Protein: 43g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 1g | Cholesterol: 136mg | Sodium: 301mg | Potassium: 810mg | Fiber: 1g | Sugar: 13g | Vitamin A: 100IU | Vitamin C: 1mg | Calcium: 47mg | Iron: 3mg