If you’re looking for a reliable, flavor packed recipe that can carry you through multiple meals, then this Oven Braised Pulled Pork is about to become a staple in your kitchen. Slow cooked until it is melt in your mouth tender, this pork is juicy, deeply seasoned, and incredibly versatile for everything from sandwiches to tacos, bowls, and salads.

This recipe starts by coating a pork butt in Dijon mustard, which helps the seasoning stick while adding subtle tang and depth. The spice rub combines brown sugar, warm spices, herbs, and savory aromatics that create a beautifully balanced crust during searing. The pork is then slowly braised in a rich mixture of bone broth, fresh orange juice, apple cider vinegar, and garlic, which keeps the meat incredibly moist while building layers of flavor.

The low and slow oven braise allows the connective tissue in the pork to break down gradually, resulting in tender meat that shreds effortlessly. The final pork is juicy, flavorful, and flexible enough to pair with countless dishes throughout the week. Whether you’re feeding a crowd, meal prepping protein, or planning comfort food dinners, this recipe delivers consistent, restaurant quality results with minimal hands on effort.

Why you’ll love this recipe!

Ultra tender, juicy shredded pork every time
Blanced flavor from sweet, tangy, and savory
High protein and perfect for meal prepping
Feeds a crowd with minimal active cooking time
Versatile for multiple meals
Freezer friendly and reheats well
Can be made in the oven or slow cooker

What ingredients do I need?

Boneless Pork Butt: A well marbled cut that becomes incredibly tender and flavorful during slow braising.
Dijon Mustard: Acts as a flavor enhancer and helps the spice rub adhere to the pork.
Light Brown Sugar: Adds subtle sweetness and helps balance acidity and spice.
Garlic Powder and Onion Powder: Provide deep savory flavor throughout the meat.
Dried Parsley: Adds mild herbaceous brightness.
Paprika: Adds warmth and color without overwhelming spice.
Cumin: Provides earthy depth and slight smokiness.
Kosher Salt and Black Pepper: Essential for seasoning and enhancing overall flavor.
Bone Broth: Creates a rich braising liquid that adds depth and protein.
Apple Cider Vinegar: Adds acidity that balances richness and helps tenderize the meat.
Orange Juice: Provides brightness, subtle sweetness, and fresh citrus notes.
Fresh Garlic Cloves: Infuse the braising liquid with aromatic flavor.

Recipe Variations

Smoky BBQ Pulled Pork: Add smoked paprika and toss shredded pork with your favorite BBQ sauce.
Mexican Inspired Pork: Add chili powder, oregano, and lime juice.
Asian Inspired Pork: Replace vinegar with rice vinegar and add ginger and soy or coconut aminos.

Pro Tips

Score the fat cap before seasoning! Use a sharp knife to lightly score the fat layer in a crosshatch pattern before applying mustard and seasoning. This helps the fat render more evenly during cooking, allows seasoning to penetrate deeper into the meat, and creates richer flavor throughout the pork.
Bring pork to room temperature before cooking. Allows more even cooking and better searing.
Don’t skip the sear! Searing locks in flavor and creates depth that carries through the braise.
Use a tight fitting Lid when cooking. Helps trap moisture and prevents drying during the long cooking time.
Position pork fat side up. As it cooks, the fat renders and naturally bastes the meat.
The pork should be partially submerged but not fully covered to allow proper braising.
Cooking low and slow is key! Cooking at 300°F ensures connective tissue breaks down gradually for maximum tenderness.
Do not skip letting the pork rest. Resting redistributes juices and keeps meat moist.

Can I Substitute?

Yes! Like always though, any substitutions made to the recipe can result in a change in texture and/or flavor.

Pork Butt: Boneless pork shoulder would replace it well.
Bone Broth: Chicken broth or vegetable broth can replace bone broth.
Brown Sugar: Honey or maple syrup can replace brown sugar. However I would mix it with the mustard and brush the pork with it before rubbing on the seasonings.
Dijon Mustard: Swap with yellow mustard.
Orange juice: Swap with lemon or lime juice for a sharper citrus profile.
Apple cider vinegar: White wine vinegar can replace it.

Dietary Substitutions

Gluten Free: This recipe is naturally gluten free. Always confirm broth ingredients are certified gluten free.
Lower Sugar Option: Reduce brown sugar or replace with a sugar free alternative.

Leftovers and Storage

Store shredded pork in an airtight container in the refrigerator for up to 5 days.
Freeze in portioned containers for up to 3 months.
- Reheat in microwave for 2–3 minutes (refrigerated) or 8–10 minutes (frozen), stirring halfway.
- Reheat on the stove by adding pork to a skillet over medium heat with a little olive oil and cooking until slightly crisp edges.
- For best texture, reheat in a 325°F oven for 15–20 minutes.

But, I Still Have A Few Questions…

Why should I score the fat on the side before seasoning?
Scoring the fat helps it render more evenly during cooking, which creates a crispier, more flavorful exterior and prevents the fat from shrinking and curling the meat. It also allows the seasoning to penetrate deeper into the surface for better overall flavor.

How deep should I score the fat?
Lightly slice through the fat layer without cutting into the meat. Shallow, evenly spaced cuts are all you need to help the fat render properly.

Can I skip scoring the fat?
You can, but scoring helps improve texture and prevents the meat from warping while cooking. It also enhances browning and seasoning coverage.

What is the best way to season this cut of meat?
Generously season all sides, including the scored fat, with salt, pepper, and any additional spices or rubs you prefer. Seasoning the fat layer helps flavor render into the meat as it cooks.

Why is resting the meat important?
Resting allows the juices to settle back into the meat fibers instead of running out when sliced, resulting in a juicier final dish.

How do I know when the fat is properly rendered?
The fat will appear golden, slightly crisp, and thinner. Proper rendering adds flavor and improves the overall texture of the meat.

How do I incorporate this into meals?
This recipe is SO versatile. Use this pulled pork in tacos, in grain bowls, on sandwiches (especially with my Creamy Romanesco Spread), a side to morning eggs, on pizza, etc. Truly the possibilities are endless!

How do I cook this in a slow cooker?
Season the meat as directed, including scoring the fat for better flavor and rendering. Place the meat fat side up in the slow cooker so the fat can baste the meat as it cooks. Add a small amount of broth or sauce to maintain moisture, then cook on low for 8-10 hours, or high for 5-6 hours, or until the meat is tender. For a crisp exterior, transfer the cooked meat to a hot skillet or under a broiler for a few minutes before serving.

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Let’s engage!

Make sure to tag @thehomechefmomma on Instagram or Facebook, and leave a review or comment if you make these. I always get so excited to see your creations, variations of the recipe, and feedback! Just remember to be kind in your comments, there is still a person behind this screen! 🙂

Nutritional Content Disclaimer

I choose not to include nutritional information with my recipes, as these values can be calculated from the ingredients provided. With my background as a pediatric nurse practitioner and my own family experience with disordered eating, I understand how focusing on numbers can affect our relationship with food. My philosophy is that all foods have a place—sweet, savory, nourishing, or indulgent. I aim to share recipes that support a healthy, joyful approach to eating. My hope is that this space also encourages a balanced, healthy relationship with food for you and your family too.

Oven Braised Pulled Pork