Chef John's Pulled Pork BBQ Recipe -
Chef John's Pulled Pork BBQ Recipe
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Chef John's Pulled Pork BBQ
Turn pork shoulder into delicious shredded BBQ pork for sandwiches. See more
  • READY IN 12+ hrs

Chef John's Pulled Pork BBQ

Recipe by  

"Use your favorite dry rub and barbeque sauce to make this succulent pork. A little trick I like is to put 2 ramekins with liquid smoke flavoring in with the meat and roast it slowly. Do your patriotic American duty and serve this on the cheapest, lightest white hamburger buns you can find."

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Ingredients Edit and Save

Original recipe makes 12 servings Change Servings
  • PREP

    15 mins
  • COOK

    12 hrs

    12 hrs 15 mins


  1. Preheat oven to 210 degrees F (100 degrees C).
  2. Sprinkle dry rub generously on all sides of pork roast and place meat into a heavy pan or Dutch oven.
  3. Pour 1/4 teaspoon of liquid smoke flavoring into each of two 6-ounce ramekins; fill ramekins with 1/2 cup water each. Place ramekins into the Dutch oven on either side of the roast. Place lid onto Dutch oven.
  4. Roast pork in the preheated oven until very tender, 12 hours. Remove roast from Dutch oven, place onto a work surface (such as a cutting board), and separate the meat from the bone using your fingers. Discard any large pieces of fat.
  5. Roughly chop pork with a large knife or cleaver; drizzle with 3/4 cup barbeque sauce. Season with salt and black pepper.
  6. Spread about 1 tablespoon barbeque sauce onto each bun and pile pork on buns to serve.
Kitchen-Friendly View


  • Tip
  • Aluminum foil can be used to keep food moist, cook it evenly, and make clean-up easier.

Reviews More Reviews

Dec 20, 2013

I have made this at least a dozen times since the video was published on youtube several years ago. As written it is 5 stars. I have since done a few things to add to the flavor and learn from my mistakes. I do not have a Dutch oven but a large roasting pan with lid works fine. The first time I made it I had 2 pork butts weighing in at 15 lbs total (cooks in twelve hours no matter what size butts you have). Just remember that the more you make the more fat will leak to the bottom of your vessel. I had so much fat that first time that it flooded the ramekins. I now set the butt and ramekins on a mesh stand that sits perfectly inside my roaster – about an inch high (you can easily make one with heavy duty chicken wire). I cut the top off of a small to medium sized onion and the tops off of a small bulb of garlic and sit them on the stand which permeates the meat and adds a nice pungency to the flavor and aroma. Several people have told me that this is the best pulled pork they have ever had, without knowing that it had not been properly 'smoked'. I chop it very rough and remove most of the fat so that the pork speaks for itself. This pork is so juicy and tender it is surreal.

Jan 29, 2014

Okay - so is this the best I've ever had? No. Is it WAY up there? Yes!!! Much better than any in a slow cooker I've ever done. I made this and popped some in the crockpot anyway, just in case, as my husband was returning from a long trip & requested my pulled pork, as he was overseas & no pork products for a month. I decided to step it up a little & try this. Let it suffice to say the other is still in the crockpot in the fridge. I made it EXACTLY as outlined. He was happy, and grateful that I tried this new and better incarnation. I used a rub from Sandfly BBQ in Savannah and Johnny Harris BBQ sauce, on homemade bread. Wonderful.


19 Ratings

Dec 21, 2013

So easy and a big hit with my guest. Highly recommend this recipes, you can always rely on Chief John for fabulous results especially if you are like me who loves to try new recipes on her guest at parties ha ha.

May 16, 2014

This is a great recipe. I have made pulled pork in my crock pot and it has never been as tender as this method. I purchased a 4.5lb pork shoulder, seasoned the meat (mustard covered by a dry rub)for 5 hours, sliced 2 medium onions, lined my dutch oven with the onions, added 1 ramekin with water and then put it in the oven for 12 hours at 225F.

May 14, 2014

I made this recipe tonight; It was amazing I can't wait to make it again.

Jan 17, 2014

I love love love that I don't need a slow cooker to make this! It's in the oven and smells divine ,

Dec 06, 2014

Excellent. I turned up my oven to 300 since I was low on time and it was still great!!

Sep 28, 2014

Oh my goodness!! You will never go back to crock-pot pulled pork after this! We used "Butt Rub" that we picked up in a specialty shop, but I think it is the liquid smoke that makes the difference. So, so simple but it tastes delicious. I served it with sauteed cabbage instead of the traditional slaw. Used a gigantic pork butt so we have plenty to freeze for another time.


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  • Calories
  • 344 kcal
  • 17%
  • Carbohydrates
  • 33.7 g
  • 11%
  • Cholesterol
  • 52 mg
  • 17%
  • Fat
  • 14.9 g
  • 23%
  • Fiber
  • 1.4 g
  • 6%
  • Protein
  • 17.2 g
  • 34%
  • Sodium
  • 1319 mg
  • 53%

* Percent Daily Values are based on a 2,000 calorie diet.

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