Oven Pulled Pork with Apple Cider Vinegar & Worcestershire Sauce

This mouthwatering pulled pork is slow-roasted in the oven until fall-apart tender, then shredded and tossed in a tangy, savory sauce made with apple cider vinegar, Worcestershire, and chicken stock. It’s easy to make, packed with flavor, and perfect for meal prep, gatherings, or lazy weekend dinners. Recently, I made it for a Masters themed golf/birthday party and served it with no sugar added BBQ sauce and sourdough bread. It was ecomomical, easy and delicious. Next time, I will try it in the smoker for a completely different flavor.

🌟 Why You’ll Love It

• No smoker or grill needed — just your oven!
• Bold, zesty flavor with minimal hands-on time
• Serves many people and doesn’t cost too much!
• Versatile leftovers (think tacos, sliders, bowls)
• Naturally low carb, keto-friendly (skip the brown sugar if needed)

📝 Ingredients

For the Pork:

• 4–5 lb pork shoulder (Boston butt or picnic roast)
• 1 tbsp avocado or olive oil
• 1 tbsp kosher salt
• 1 tsp black pepper
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1 tsp onion powder
• 1/2 tsp cayenne pepper (optional)

For the Braising Liquid:

• 1 cup apple cider vinegar
• 1/2 cup Worcestershire sauce
• 1 cup chicken stock
• 2 tbsp brown sugar (optional, balances the tang)
• 1 onion, sliced (optional, for added depth)

👩‍🍳 Instructions

1. Preheat the Oven

Set your oven to 300°F (150°C).

2. Season the Pork

Pat the pork dry. Rub with olive oil, then mix all dry spices together and coat the pork thoroughly.

3. Sear the Meat (Optional but Recommended)

In a large Dutch oven or roasting pan, sear the pork on all sides over medium-high heat until browned. Remove and set aside.

4. Build the Flavor Base

In the same pan, sauté sliced onions if using. Pour in the apple cider vinegar to deglaze, scraping up any bits from the bottom. Add Worcestershire sauce, chicken stock, and brown sugar.

5. Roast Low & Slow

Return the pork to the pan. Cover tightly with a lid or foil. Roast for 3.5 to 4.5 hours, basting once or twice, until the pork is fork-tender.

6. Shred & Finish

Remove pork and shred with two forks. If the liquid is thin, simmer it on the stovetop to reduce slightly, then stir it into the shredded pork for maximum flavor.

🔥 Pro Tips

• For crispy bits, uncover the pork during the last 30 minutes and raise oven temp to 375°F.
• Want more tang? Use 1.5 cups apple cider vinegar and add crushed red pepper flakes for a Carolina BBQ twist.
• Store leftovers in the fridge up to 4 days, or freeze for up to 3 months.

🍽️ Serving Ideas

• Pile onto toasted buns or low-carb rolls
• Wrap in lettuce or collard greens
• Spoon over mashed cauliflower or roasted veggies
• Toss into tacos, nachos, or salads