The Easiest Oven Baked Pulled Pork Recipe You’ll Ever Make

This oven-baked pulled pork is tender, juicy, and bursting with smoky-sweet flavor. Made with pork neck and a rich mustard-spice rub, it’s slowly roasted to perfection until the meat falls apart effortlessly. Whether you’re planning a weekend barbecue, game-day feast, or a comforting dinner, this pulled pork recipe is a delicious crowd-pleaser that pairs perfectly with soft buns, slaw, or roasted veggies.

What Is Pulled Pork?

Pulled pork is a classic slow-cooked meat dish typically made from pork shoulder or pork neck. The meat is cooked until it's tender enough to be shredded easily with forks. This version is oven-baked and seasoned with a flavorful mix of mustard, muscovado sugar, paprika, and spices. It’s one of the most beloved American-style barbecue recipes and can be served in countless ways.

Why Everyone Will Love This Recipe

• Easy oven method — no smoker needed
• Juicy, melt-in-your-mouth texture
• Flavor-packed mustard and brown sugar marinade
• Perfect for sandwiches, tacos, or meal prep
• Great for feeding a crowd

Pro Tips for Perfect Pulled Pork

1. Use pork neck or shoulder for the best fat-to-meat ratio
2. Let it brine overnight for maximum tenderness
3. Wrap tightly in foil to lock in moisture during baking
4. Always let it rest before shredding for clean, juicy strands
5. Add BBQ sauce after shredding, if desired

Frequently Asked Questions

Can I use pork shoulder instead of neck?

Yes, pork shoulder (also called pork butt) is equally ideal for pulled pork.

What is muscovado sugar?

Muscovado is an unrefined dark brown sugar with a rich molasses flavor — great for marinades.

Can I make this ahead?

Absolutely. Pulled pork can be made a day in advance and reheated gently before serving.

Should I unwrap the foil while baking?

No. Keep it wrapped to retain moisture. Open only at the end if you want a crispier crust.

What temperature is best for pulled pork?

Low and slow is key — 160°C (320°F) is ideal for breaking down connective tissue.

How to Store

Let the pulled pork cool completely, then transfer to an airtight container. Store in the refrigerator for up to 4 days. Reheat gently in a covered pan with a splash of water or broth to keep it juicy.

How to Freeze

Pulled pork freezes very well. Portion into freezer bags or containers and freeze for up to 3 months. Defrost overnight in the fridge and reheat before serving.

How To Make A Tender Pulled Pork Recipe (Oven-Baked and Easy to Shred)

Step 1

Step 1

Begin by preparing a simple brine. In a large bowl or container, dissolve salt in enough cold water to fully submerge the pork neck. Place the meat in the brine and let it soak for at least 12 hours, preferably overnight. This step ensures deep seasoning and a moist final result.

Begin by preparing a simple brine. In a large bowl or container, dissolve salt in enough cold water to fully submerge the pork neck. Place the meat in the brine and let it soak for at least 12 hours, preferably overnight. This step ensures deep seasoning and a moist final result.

While the meat brines, prepare the spice rub. In a small bowl, mix together the mustard, muscovado sugar, paprika, pepper, and a pinch of salt. The mustard adds sharpness while the sugar and spices create a balanced flavor.

Step 2

Step 2

While the meat brines, prepare the spice rub. In a small bowl, mix together the mustard, muscovado sugar, paprika, pepper, and a pinch of salt. The mustard adds sharpness while the sugar and spices create a balanced flavor.

After brining, remove the pork from the water and pat it dry with paper towels. Rub the prepared seasoning mixture all over the meat, pressing it in to ensure full coverage.

Wrap the seasoned pork tightly in aluminum foil and place it on a baking tray lined with parchment paper. Bake in a preheated oven at 160°C (320°F) for 3 hours. The meat will slowly cook and become incredibly tender.

Step 3

Step 3

After brining, remove the pork from the water and pat it dry with paper towels. Rub the prepared seasoning mixture all over the meat, pressing it in to ensure full coverage.

Once cooked, allow the pork to rest for a few minutes, then unwrap and transfer it to a large cutting board. Using two forks, shred the meat into thin, juicy strands.

Step 4

Step 4

Wrap the seasoned pork tightly in aluminum foil and place it on a baking tray lined with parchment paper. Bake in a preheated oven at 160°C (320°F) for 3 hours. The meat will slowly cook and become incredibly tender.

Serve the pulled pork piled onto buns, stuffed into tortillas, or with your favorite sides. It’s rich, savory, and guaranteed to satisfy.