This is less of a recipe, and more of a guide, and it’s been a long, long, long time coming. I’ve been making oven pulled pork for about 10 years, and each time I make it, it’s a little bit different. I also don’t really have many good photos of pulled pork sandwiches because I usually make them for a crowd, aka a party, aka I have a few beverages during the prep. But the result is what you imagine - saucy, drippy, and oh-so-delicious. I’ve added notes below of all the considerations I keep in mind, the variations I make, and how to adjust depending on your flavour preferences. I hope you find this guide helpful and choose your own adventure to a delicious sandwich.

One disclaimer is this guide is for oven-roasted pulled pork. I do not claim to be an expert in smoking or BBQ - those are truly an art I have no expertise in. This is purely based on my own experience experimenting with my favourite sweet and saucy pulled pork sandwich, using the tools available to me (my oven).

A few recipes/resources I’ve consulted over the years that have influenced this guide are: Tyler Florence Pulled Pork Sandwiches and Barbeque Bible “In Praise of Pork Shoulder”.

Overall approach to this recipe:

This recipe can be made in 1 day. I’ve done it many times that way. BUT if you have the luxury of time, I recommend starting this 3 days out:

Day 1: make the dry rub and coat your pork shoulder in it. Let it sit in the fridge covered overnight.
Day 2: roast the pork, let it cool, shred it, put the meat in a covered dish in the fridge. Put the pan drippings in a mason jar overnight. Optional: make your bbq sauce and refrigerate, or save that for Day 3.
Day 3: reheat pork with pan drippings (fat skimmed off) in an oven-safe dish or on low in a slow cooker. Make your bbq sauce if you haven’t yet (or get that store-bought stuff ready!).

To serve:

You want squishy white buns. No fancy buns needed. Just those little hockey puck-sized white buns that if squished would become a pancake. Delish.
I like to add in ½ my BBQ sauce to the pork to make it saucy, with the rest of the bbq sauce in a dish with a spoon or a squeeze bottle for those who like extra sauce. You could also keep the BBQ sauce separate so guests can truly choose their own adventure.

How much pork to buy:

You want pork shoulder or Boston Butt
¼ lb of pork per person assuming you are eating on buns
You can buy bone-in or boneless - bone-in will take longer to cook but often has more flavour
- Bone-in will lose ~40% of its weight once it cooks

For example: if feeding 8 people, 4 lbs bone-in pork shoulder will be perfect and leave a bit leftover.

Dry rub ratios:

Essentially 3:1 paprika to others (below if perfect for 4lb, double if you have a bigger piece of pork):

3 tbsp paprika (I like to do 1 tbsp smoked paprika, 2 tbsp regular)
1 tbsp dry mustard (optional)
1 tbsp onion powder (optional)
1 tbsp garlic powder
1 tbsp brown sugar
1 tbsp ground black pepper

I like to add in for heat and flavour (optional):

½ tsp ground cumin
1 tsp ground chile powder
½ tsp ground cayenne

Salt depends on how big of a piece of meat you have:

Roughly ½ tbsp of kosher salt per lb of meat.
Example: 2 tbsp salt (kosher or sea salt) for a 4lb pork shoulder.

For cooking:

½ tall can of cider or beer (lager, nothing too hoppy)

Or you can use apple juice or water!

Steps:

Mix together your dry rub and rub all over the pork shoulder. You can do this up to 24 hours ahead of time (just put it in the fridge wrapped). If you have any extra dry rub I would just add it to the bottom of the pan. It will cook out in the liquid making a great pan sauce.

When ready to cook, preheat the oven to 325F. Place the pork shoulder in a roasting pan or other oven-safe dish with high sides, pour in ½ a tall can of cider or beer for moisture and cover with tin foil. Cook time depends on the size of pork shoulder (once it’s in the oven, I would start the BBQ sauce on the stove - below).

Check the pork every 30 - 45 mins to ensure it’s not drying out - there should be lots of drippings and moisture in the pan. If your oven runs hot, consider turning it down to 300F and adding some water to the pan if it’s drying out.

Rough guide of cooking time:

3-4 lbs -> 4-5 hours
5-7 lbs -> 6 hours
7-10 lbs -> 8-9 hours

You want to cook it until it is falling apart with a fork. Once it’s done, let it cool until you are able to touch it. Remove pork to a cookie sheet or cutting board and shred the pork (I use my hands but you can also use two forks), removing any large piece of fat. Place in a slow cooker if you are serving later for a crowd or into an oven-safe dish to reheat later.

Meanwhile, pour the pan drippings into a mason jar and place in the fridge to cool so the fat separates. Once cooled, scrape off the fat, and then add the pan drippings to your pork

If you want saucy pulled pork (this is how I make it!):

BBQ Sauce

I like to start this on the stove pretty soon after I put in the pork. Letting it simmer for a few hours at a low heat cooks out the ketchup-y flavour, caramelizes the sugars slowly, and allows for a deep tangy, sweet sauce!

Base sauce*:

1 tbsp olive oil

1 white onion, finely diced

2-3 cloves garlic, peeled, smashed

1 cup ketchup

½ cup apple cider vinegar

¼ cup molasses

2 tbsp brown sugar

2 tbsp Worcestershire sauce

1 tbsp yellow mustard

The other ½ tall can of cider or beer

In a saucepan over medium heat, heat your olive oil and add in your diced onion. Sautee until soft, about 5-7 minutes. Add in garlic cloves and remaining ingredients. Stir or whisk together and bring to a boil. Once it reaches a boil, turn down to low heat and simmer covered for a few hours. Check it every 15-30 mins to ensure the bottom isn’t burning (there’s a lot of sugar in there!), giving it a good stir. Once the colour has deepened to nice brown colour and it’s thickened, it’s in a good place. Now taste! Follow my asterisk below for adjustments:

*The reason I say “base sauce” is you should taste and trust your taste buds. Some people like their BBQ sauce more acidic, some like it sweeter, or more savoury. Start with this, let it simmer for 1-2 hours, then taste.

If it needs more sweetness, add more molasses or brown sugar (or honey! Or maple syrup!).
If it needs more acid, add more apple cider vinegar.
Need more savouriness? Try a tsp or two of soy sauce. Or maybe more Worcestershire sauce. Or maybe salt?? Taste and adjust!
Do you want some spice? Add in some drops of your fav vinegar-based hot sauce, like tabasco or cholula.

Remember: the pork will be salty, smokey, savoury and fatty. The sauce should be a bit sweet and tangy to counter that.