A Smoky Oven-Braised Pulled Pork Sandwich Recipe

A pulled pork sandwich with melted cheese, pickled vegetables, and coleslaw on a bun is served on brown paper. In the background, there is a glass of beer and a yellow drink.

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A Smoky Oven-Braised Pulled Pork Sandwich Recipe

This oven-braised pulled pork is tender, juicy, and packed with flavor. Perfect for sandwiches, it brings the taste of Southern barbecue into your kitchen without the need for a smoker.

Prep Time20

Cook Time4 20

Resting Time20

Total Time5

Course: Main Course

Cuisine: American, Southern

Servings: sandwiches

Author: Jenny DeRemer

Cost: $2.22 per sandwich

Equipment

Ingredients

4 pounds boneless Boston butt
4 tablespoons bacon fat or other fat with a high smoke point; do not use olive oil
2 tablespoons smoked paprika
2 tablespoons Kosher salt
2 teaspoons black pepper
1 1/2 teaspoons garlic powder
2 teaspoons dried oregano

Brioche buns optional for serving
Carolina BBQ sauce optional for serving; see my recipe
coleslaw optional for serving; see my recipe

US Customary - Metric

Instructions

Preheat the oven to 300°F. Prepare the spice rub by mixing paprika, kosher salt, black pepper, garlic powder, and oregano in a bowl.
2 tablespoons smoked paprika, 2 tablespoons Kosher salt, 2 teaspoons black pepper, 1 1/2 teaspoons garlic powder, 2 teaspoons dried oregano
Cut the pork butt into rough 4-inch pieces, leaving some of the fat on for flavor. Coat each piece thoroughly in the spice rub, making sure all sides are well covered.
4 pounds boneless Boston butt
Heat a Dutch oven over medium-high and add 4 tablespoons of bacon fat or another high smoke point fat—this is not the time for olive oil. Sear the pork on at least two sides until a good crust develops, about 4 minutes per side. Transfer each browned piece to a plate with tongs and continue until all the pork is seared.
4 tablespoons bacon fat
Return the seared pork and any juices that collected on the plate to the Dutch oven. Pour in ½ cup of water, cover tightly, and transfer to the oven. Let it braise for 3 to 4 hours, removing the lid during the final hour so the pork can render and deepen in flavor.
Set the Dutch oven on a heat-proof surface and let the pork rest for 20 minutes. Transfer the pieces to a large bowl and shred thoroughly using two forks or meat claws. Return the pulled pork to the pan and stir to coat it in the hot, flavorful juices.
Serve the pulled pork on its own, tucked into tacos, or piled onto griddled buns with Carolina BBQ sauce or whatever condiment you love most.
Brioche buns, Carolina BBQ sauce, coleslaw

Video

Notes

Store leftover pulled pork - in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze portions in airtight containers or freezer bags for up to 3 months. Reheat gently on the stove or in the microwave, adding a splash of water or broth to maintain moisture.

Nutrition