Slow-Baked BBQ Pork Shoulder

Here’s a full, detailed, step-by-step recipe for Slow-Baked BBQ Pork Shoulder that’s beginner-friendly and oven-based (no smoker needed).

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Slow-Baked BBQ Pork Shoulder (Oven Method)

Result: Super tender, juicy pork that pulls apart easily and is perfect for sandwiches, rice bowls, or on its own.

⏱ Time

• Prep: 20 minutes

• Cook: 4½–6 hours (mostly hands-off)

• Resting: 20–30 minutes

🍽 Servings

6–8 people

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Ingredients

Pork

• 4–6 lb (1.8–2.7 kg) pork shoulder (also called pork butt), bone-in or boneless

• 1 tbsp olive oil

Dry Rub

• 2 tbsp brown sugar

• 2 tsp kosher salt

• 2 tsp smoked paprika (or regular paprika)

• 2 tsp garlic powder

• 2 tsp onion powder

• 1½ tsp black pepper

• 1 tsp chili powder (optional, for mild heat)

• ½ tsp ground cumin (optional)

Braising Liquid (for moisture)

• 1 cup chicken broth or water

• 1 tbsp apple cider vinegar (adds balance)

BBQ Finish

• 1½–2 cups BBQ sauce (store-bought or homemade, alcohol-free)

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Equipment

• Large roasting pan or deep baking dish

• Aluminum foil

• Meat thermometer (recommended)

• Two forks for shredding

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Step-by-Step Directions

1. Prep the Pork

1. Take the pork out of the fridge 30 minutes before cooking so it cooks evenly.

2. Pat it dry with paper towels.

3. Rub all sides lightly with olive oil.

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2. Make & Apply the Dry Rub

1. Mix all dry rub ingredients in a small bowl.

2. Rub generously over all sides of the pork, pressing it in.

3. Optional but recommended: wrap and refrigerate for 4–12 hours for deeper flavor.
   (If short on time, cook immediately—it’ll still be great.)

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3. Preheat & Set Up

1. Preheat oven to 300°F (150°C).

2. Place pork fat-side up in the roasting pan.

3. Pour chicken broth and apple cider vinegar into the pan (not over the pork).

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4. Cover & Slow Bake

1. Cover the pan tightly with aluminum foil.

2. Bake for 4½–5 hours, until:

   • Internal temp is 195–203°F (90–95°C)

   • Pork is fork-tender and pulls apart easily

👉 Do not rush this step—low and slow is the key.

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5. Uncover & Sauce

1. Remove pork from oven.

2. Carefully uncover (hot steam!).

3. Brush or spoon BBQ sauce all over the pork.

4. Return to oven uncovered and bake 30–45 minutes more, until sauce thickens and darkens slightly.

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6. Rest the Pork

1. Remove from oven.

2. Loosely tent with foil.

3. Let rest 20–30 minutes (this keeps it juicy).

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7. Shred & Serve

1. Remove bone (if bone-in—it should slide right out).

2. Shred pork with two forks.

3. Toss with extra BBQ sauce if desired.

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Serving Ideas

• Pulled pork sandwiches (coleslaw on top is classic)

• Over rice or mashed potatoes

• In tacos or wraps

• With cornbread, mac & cheese, or roasted veggies

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Pro Tips

• Too dark too fast? Tent loosely with foil.

• Want crispy edges? Broil for 2–3 minutes at the end (watch closely).

• Leftovers: Store in fridge up to 4 days or freeze up to 2 months.

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