Easy Oven-Baked Pulled Pork Sandwiches

Name: Easy Oven-Baked Pulled Pork Sandwiches
Prep time: 20 min
Cook time: 300 min
Total time: 360 min
Yield: 10
Cuisine: American
Ingredients: 2 tablespoons light or dark brown sugar; 1 tablespoon kosher salt; 1 teaspoon ground black pepper; 1 teaspoon ground cumin; 1 teaspoon ground coriander; 1 tablespoon paprika; 1 teaspoon dried oregano; 1/4 teaspoon cayenne pepper; 1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds; 1/2 cup cider vinegar; 2 tablespoons sugar; 1 tablespoon red pepper flakes; 1/2 teaspoon natural liquid smoke, optional; Soft toasted buns for serving; Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or coleslaw

Recipe GLPR9a7ed16867555b

American

Main Course

360 min

43 cal

Servings: 10

Oven

Stovetop

SNAP eligible

Tender, fall-apart pulled pork with a warm spice blend and tangy finishing sauce, baked low and slow in the oven until fork-tender. Serve on soft toasted buns with your favorite toppings for a crowd-pleasing meal that requires minimal hands-on effort.

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Ingredients

2 tablespoons light or dark brown sugar

1 tablespoon kosher salt

1 teaspoon ground black pepper

1 teaspoon ground cumin

1 teaspoon ground coriander

1 tablespoon paprika

1 teaspoon dried oregano

1/4 teaspoon cayenne pepper

1 bone-in pork shoulder, preferably skin-on, 6 to 8 pounds

1/2 cup cider vinegar

2 tablespoons sugar

1 tablespoon red pepper flakes

1/2 teaspoon natural liquid smoke, optional

Soft toasted buns for serving

Condiments as desired, such as chopped pickled cherry peppers, raw onions, pickles, or coleslaw

Directions

Preheat your oven to 300°F. Pat the pork shoulder dry with paper towels to help the spice rub adhere better.
In a small bowl, combine the brown sugar, kosher salt, black pepper, cumin, coriander, paprika, oregano, and cayenne pepper to create a dry spice rub.
Generously apply the spice mixture all over the pork shoulder, rubbing it into the meat and skin to coat evenly.
Place the seasoned pork shoulder in a large roasting pan or Dutch oven, skin-side up. Cover tightly with aluminum foil.
Bake in the preheated oven for approximately 5 hours, until the meat is fork-tender and easily shreds. The internal temperature should reach at least 190°F for optimal tenderness.
Remove the pork from the oven and carefully transfer it to a cutting board. Let it rest for about 10 minutes before shredding.
Using two forks, pull the meat apart into bite-sized shreds, discarding any excess fat or bone pieces. Transfer the shredded pork to a large serving bowl.
In a small saucepan, whisk together the cider vinegar, sugar, red pepper flakes, and liquid smoke if using. Warm over medium heat for 2-3 minutes until the sugar dissolves, then pour the sauce over the shredded pork and toss gently to coat.
Lightly toast the bread buns and fill each with a generous portion of pulled pork.
Serve the sandwiches with your choice of condiments such as pickled cherry peppers, raw onions, pickles, or coleslaw.

Comments

Grocery List Plus Editorial Staff4

This recipe hits all the basics for a family meal: pork shoulder is cheap and widely available at every Charlotte chain, the spice rack ingredients are standard pantry items, and six hours honestly reflects the low-oven time without hidden prep work. The real driver of value is the pork shoulder itself, which runs $2–3 per pound at Food Lion or Walmart, keeping per-serving cost under $3 including spices and buns. The one moderate drawback is that pulled pork is best eaten fresh or within a day; it reheats adequately but loses some texture, and the sandwiches won't stay crisp if you're planning leftovers beyond that window. For a weekend cookout or Sunday dinner that feeds a crowd without fussiness, this works well, though it's not a weeknight option.