Chef John's Pulled Pork BBQ

Chef John's Pulled Pork BBQ

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Chef John 23766

"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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12 h 15 m servings 344 cals
Serving size has been adjusted!

Original recipe yields 12 servings



  • Calories:
  • 344 kcal
  • 17%
  • Fat:
  • 14.9 g
  • 23%
  • Carbs:
  • 33.7g
  • 11%
  • Protein:
  • 17.2 g
  • 34%
  • Cholesterol:
  • 52 mg
  • 17%
  • Sodium:
  • 1319 mg
  • 53%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

  • Cook

  • Ready In

  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.


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


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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 ...

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...

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 gue...

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 r...

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

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 differen...

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

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

I made this for a party this weekend - so good! I've done slow cooker pulled pork but this wins on convenience (put it in the oven and forget it!) and the taste is amazing! Another winner from C...

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