Citizen Reporter
2 minute read
18 Dec 2021
12:00 pm

31 days of Christmas: Oven-roasted pulled pork

Citizen Reporter

In our '31 days of Christmas' series, we will be giving you delicious, wholesome holiday recipes to recreate throughout the festive season.

Oven-roasted pulled pork. Picture: iStock

We are a week away from Christmas day, and by now you should be preparing for your Christmas lunch or dinner party.

This flavourful oven roasted pulled pork recipe is the perfect protein recipe to create and prep ahead of your Christmas festivities.

This dish can be enjoyed in pulled pork burgers or with any of your other favourite starchy dishes.

Use any leftover pulled pork to create delicious, quick and easy sandwiches for yourself and your loved ones the next day.

Oven-roasted pulled pork

pulled pork
Oven roasted pulled pork. Picture: iStock


  • 2kg of boneless pork shoulder
  • 3 tablespoons of packed brown sugar
  • 1 tablespoon of kosher salt
  • 1 tablespoon of smoked paprika
  • 1 teaspoon of garlic powder
  • 1 teaspoon of onion powder
  • 1 teaspoon of ground cumin
  • Freshly ground black pepper
  • 2 tablespoons of vegetable oil
  • 340g of lager

For the barbecue sauce

  • 1½ cup of ketchup
  • One-third cup of apple cider vinegar
  • Half cup of dijon mustard
  • Quarter cup of brown sugar
  • 2 tablespoons of Worcestershire sauce
  • Buns, for serving

ALSO TRY: 31 days of Christmas: Cranberry brie and baked feta bites


  1. Preheat oven to 148°C. Trim excess fat from pork and cut into large pieces to fit in a large Dutch oven.
  2. In a small bowl, combine brown sugar, salt, paprika, garlic powder, onion powder, and cumin, then season with black pepper. Rub all over pork. (This can be done the night before.)
  3. In a large Dutch oven over medium high heat, heat oil. Working in batches, add pork and sear on all sides. (Spices can burn quickly so don’t let it go for too long)
  4. Pour beer around pork and cover with lid. Transfer to oven and cook until pork is beginning to turn tender, about 3 hours. Remove lid and cook until pork is very tender and pulls apart easily with a fork, 1 to 2 hours more.
  5. Remove pork from Dutch oven and let rest while you prepare barbecue sauce.
  6. Make barbecue sauce: To the pan drippings in the Dutch oven, whisk in ketchup, apple cider vinegar, mustard, brown sugar and Worcestershire. Over medium-high heat, bring mixture to a boil. Reduce heat, and simmer until thickened slightly, about 5 minutes.
  7. Shred pork using two forks. Toss shredded meat with about half the barbecue sauce.
  8. Serve warm with buns and more barbecue sauce.

This recipe was found on