Oven-Braised Pulled Pork with Barbecue Sauce

Main Course

Recipe courtesy of Louisiana Kitchen & Culture

Serves a Crowd

  • 4-5 lbs Boston butt pork roast
  • ​1 teaspoon salt, or more to taste
  • 1 teaspoon black pepper
  • 2 tablespoons vegetable oil or more as needed
  • ​1 large onion, chopped
  • ​3 cloves garlic, minced
  • ​1 tablespoon grated fresh ginger
  • ​2 tablespoons tomato paste
  • ​1/4 cup honey
  • 2½ cups low-sodium beef broth
  • 1 cup bottled barbecue sauce, your favorite

Pulled Pork with Barbecue Sauce

Pulled Pork with Barbecue 

Click image to enlarge


Preheat oven to 475˚F. Sprinkle pork butt with salt and pepper; rub into meat. Set aside while you prepare the barbecue sauce; it should approach room temperature.

​Heat oil in a large skillet over medium-high heat, add onions, and saute 5 to 10 minutes until soft and beginning to brown. Push onions to side of pot and allow hot oil to accumulate in center of pan. Add a bit more if necessary. Add the garlic and ginger and saute 1 minute or until fragrant. Add tomato paste and honey and saute 2 minutes. Add broth; bring to a low boil and simmer 2 minutes. 

​Place pork butt in a large roasting pan, pour sauce over, cover and seal tightly with heavy-duty foil. Place in 475˚F oven, close oven door and immediately reduce heat to 300˚F. Braise undisturbed for 6 hours. 

​Remove pan from oven and carefully open foil; using tongs, remove pork to a platter and tent with foil from baking pan.

Pour cooking liquid from the baking pan into a sauce pan and let sit for 20 minutes; skim off and discard fat that rises to the surface. Bring to a simmer over medium-high heat and simmer until sauce has reduced by two-thirds. Add bottled barbecue sauce and stir well. Taste, adjust salt, pepper, and hot sauce. 

While sauce is reducing, pull the pork butt with two forks into long, succulent threads; discard excess fat.

​Toss the pulled pork with a bit of sauce to moisten, dish up the rest of the sauce to pass on the side.

Louisiana Recipes Weekly


Every Thursday you'll receive new recipes, events & festivals and more. See archive