PULLED PORK BBQ
I grew up in Virginia and later moved to North Carolina, so BBQ has been part of my life for as long as I can remember. My family actually moved to Virginia from California, though, so when we first arrived in the South, we were surprised by the difference between “cooking out” and “BBQ.” To us, barbecue was what you did when you grilled outside, but we soon learned what BBQ itself was—pulled pork. SERVES 4 TO 6
PREP TIME: 10 minutes
COOK TIME: 2 hours, 15 minutes
2 pounds (907 g) pork butt
1 tablespoon (15 ml) salt
1 tablespoon (15 ml) freshly ground black pepper
2 cups (480 ml) BBQ Sauce (here)
- Preheat the oven to 425°F (220°C).
- On a baking sheet, season the pork with the salt and pepper. Using your hands, spread half of the BBQ sauce all over the meat.
- Bake for 45 minutes, and then lower the heat to 350°F (180°C) and bake for another 1½ hours.
- Remove the pork from the oven, and allow to cool slightly. Transfer the pork to a bowl, and shred with a fork. Add the rest of the BBQ sauce, and serve.
VARIATION 1 SLOW COOKER BBQ: This is actually the way I prefer to cook my BBQ: Place the pork in the slow cooker, season with salt and pepper, and then cover with half of sauce as in the original recipe. Cook on low for 8 hours, and then shred it with a fork, right in the slow cooker.
VARIATION 2 OVEN-ROASTED CHICKEN BBQ: Grease a baking sheet and place 10 bone-in thighs on it, skin-side down. Bake at 400°F (200°C) for 25 minutes. Remove from the oven, and brush the exposed side with BBQ sauce. Flip the chicken, brush with more sauce, and bake skin-side up for 7 to 8 minutes more. Remove from the oven again, and brush once more with sauce. Finally, raise the oven temperature to 425°F (220°C) and bake for 5 to 7 more minutes, or until the skin becomes crunchy.
More Recipes You'll Love
Slow-roasted pulled pork BBQ with a sticky, tangy-sweet sauce and tender shreds that pull apart with a fork. The method is almost embarrassingly simple: salt, pepper, a hot oven, and time — the pork butt bastes itself as it roasts. Pile it onto baked sweet potatoes, tuck it into lettuce cups, or just eat it straight from the bowl.
Pro Tips
- Pork butt (shoulder) is the right cut here — its marbling keeps the meat moist through the long roast. Don't substitute loin.
- Start the roast at 425°F to set a crust, then drop to 350°F so the interior gently renders without drying out.
- Shred the pork while it's still warm — it comes apart far more easily than once it cools.
- Toss the pulled pork with the sauce after shredding rather than before roasting, so the sugars in the sauce don't scorch.
Frequently Asked Questions
Can I make pulled pork BBQ in a slow cooker?
Yes — season the pork, cook on low for 8 hours until it shreds easily, then toss with the sauce. You'll miss the roasted crust, but the texture is still excellent.
How long does pulled pork keep in the fridge?
Up to 4 days in a sealed container. Reheat gently in a covered pan with a splash of broth so it doesn't dry out.
Can I freeze leftover pulled pork?
Freeze it shredded and sauced in portions for up to 3 months. Thaw overnight in the fridge and warm it slowly on the stove.
What's the best way to serve Paleo pulled pork?
Skip the bread and serve it over baked sweet potatoes, in lettuce cups, or alongside coleslaw and roasted vegetables.
Recipe Card
Ingredients
Method
- Preheat the oven to 425°F.
- Bake for 45 minutes, and then lower the heat to 350°F and bake for another 1½ hours.
- Remove the pork from the oven, and allow to cool slightly.
- Transfer the pork to a bowl, and shred with a fork.
- Add the rest of the BBQ sauce, and serve.
