Pulled Pork Recipe
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This easy-to-make Pulled Pork Recipe involves rubbed pork with spices and slow-cooked in the oven until it falls apart easily. The result is tender and full of rich flavor, making it a favorite in my kitchen and perfect for family dinners or gatherings.
No matter the time of year, I love eating BBQ, and my family loves it too. This pulled pork is a classic in our house, especially when we have friends over. It’s the kind of dish that everyone gathers around, and there are never any leftovers by the end of the night. If you are like me, you must try my smoked brisket or this perfectly grilled BBQ chicken recipe too.
Pulled Pork
Pulled pork is a simple dish of a slow-cooked pork butt or shoulder that is cooked until it quickly pulls and shreds apart. While it can be used in many ways, it’s most associated with BBQ. My cooking method lets you make this crazy juicy and flavorful recipe in your oven. The pot does not have enough liquid to do this on the stovetop unless it is half-filled with stock or water.
The great thing about this recipe is you can switch up the spice blend to fit your taste. Since the pork cooks low and slow, I always use a heavy pot that holds heat really well. It makes all the difference in keeping the meat tender and full of flavor.
If you want to take the flavor even deeper, you’ve got to check out my smoked pork shoulder recipe. It’s like pulled pork’s cousin that spent the weekend soaking up smoky goodness.
Time It Takes to Cook Perfectly
This will depend on the size of the pork butt and the temperature you are cooking it at. It takes about 25 to 30 minutes per pound when cooking at 325° to 350°.
However, you can also cook it low and slow at 225° without a lid for 8 to 10 hours, or until it reaches the ideal pulled stage of 202° or higher.
You can save about 5 minutes per pound if you use a boneless Boston butt or picnic shoulder, but the bone adds a lot of flavor.
Ingredients and Substitutions
- Pork – I used a bone-in pork Boston Butt. A bone-in pork picnic shoulder may also be used. In addition, you can use a boneless cut.
- Seasonings – Coarse salt and ground black pepper are what I used.
- Spices – I made a combination seasoning blend of paprika, ground mustard, onion granules, and garlic granules. Substitute the granules with powder. You can use your favorite pre-made blend or try my BBQ Rub Recipe.
- Liquid – Water, chicken stock, apple juice, or beer can be used.
- Vinegar – Apple cider or white distilled vinegar is used to help tenderize and flavor the pork.
- Sugar – Granulated, dark, or light, brown sugar may be used.
- Oil – Any neutral-flavored oil like avocado will work.
How to Make Pulled Pork
Mix the spices: First thing I do is add the spices, salt, pepper, and sugar to a small bowl. Then, I stir everything together until it is well combined.
Prepare: Next, I place the pork fat side up on a rack set over a parchment-lined sheet tray. Then, I coat it generously on all sides with the rub.
Chill: I place the seasoned pork butt in the fridge uncovered for 12 to 48 hours, knowing the longer it rests, the more flavorful it will be. When I’m ready to cook, I take it out and let it sit at room temperature for about 25 to 30 minutes to take the chill off.
Sear the pork: I add the oil to a large Dutch oven or roasting pan with a lid and heat it over medium for about 2 minutes. I place the pork fat side down and sear it for 4 to 5 minutes until it’s well browned, lowering the heat if it seems too hot. Then, I flip it and sear all six sides until evenly browned.
Add the liquid: I set the pork fat side up and pour in the vinegar along with beer, stock, or water. This helps tenderize the meat and creates steam to keep it moist while it cooks in the oven.
Bake the pork: I cover the pot with a lid and place it in the oven at 350° for 3 ½ to 4 hours, or until the internal temperature reaches 202° or higher.
Crisp: With about an hour left in the cooking time, I remove the lid and let the pork crisp in the oven. This deepens the flavor and adds a beautiful texture to the outside.
Rest: Once it’s done, I take it out of the oven, cover it with the lid again, and let it rest for 15 to 20 minutes.
Shred the pork: I remove the bones and use two forks to pull the meat apart into tender, juicy pieces.
Finish and season: At this stage, I adjust the flavor with more salt, pepper, and vinegar if needed. I sometimes mix in barbecue sauce before serving, depending on how I plan to enjoy it.
Chef Tip + Notes
I highly recommend for making my Pulled Pork Recipe to invest in a good thermometer and trust it more than the clock. Pork will begin to shred at 190° internally, but it is juicier and more tender if you cook it until 202° to 206°.
- Dry brining: I season the pork with dry ingredients several hours before cooking to let the flavor soak in.
- Fat cap: I like to keep the fat cap on because it adds so much flavor and keeps the pork juicy.
- Convection oven: If I use a convection oven, I lower the temperature by 25°.
- Stovetop: I do not make this on the stovetop since there is not enough liquid for proper cooking.
Serving Suggestions
I love serving pulled pork on soft buns with a nice spoonful of creamy coleslaw. It is also perfect over mashed potatoes with the cooking juices drizzled on top. If you are making it for a gathering, set out a platter with the pork, a few sauce options, like BBQ sauce and some fresh rolls so everyone can make their own sandwich. Leftovers are great for tacos, quesadillas, or even breakfast hash.
Make-Ahead and Storage
Make-Ahead: You can make this up to 2 hours ahead. Do not shred it quite yet. Cover it and keep it in the oven at low temperatures (<200°) before serving it.
How to Store: Cover and keep it in the fridge for up to 5 days. You can freeze it covered for up to 6 months. Thaw it in the refrigerator for 1 day, or until thawed, before reheating it.
How to Reheat: Add the desired amount of pulled pork to a medium-sized pot along with ½ to 1 cup of chicken stock, cover it, and cook it in the oven on a middle rack at 350° for 30 to 35 minutes or until hot.
More Pork Recipes
Pulled Pork Recipe
Ingredients
- 1 7- to-8-pound bone-in pork Boston butt
- 2 tablespoons coarse salt
- 2 teaspoons ground black pepper
- 1 tablespoons paprika
- 1 ½ tablespoons garlic granules
- 1 ½ tablespoons onion granules
- 2 tablespoons granulated sugar
- 1 teaspoon ground mustard
- 2 tablespoons avocado oil
- 1 ½ tablespoons apple cider vinegar
- 1 cup of chicken stock, apple juice, beer, or water
Instructions
- Mix the spices, salt, pepper, and sugar in a small bowl.
- Next, place the pork fat side up on a rack over a sheet tray lined with parchment paper and generously coat it on all sides with the rub.
- Place the seasoned pork butt in the fridge uncovered for 12 to 48 hours. The longer it’s in there, the more flavorful it will become.
- Remove the pork from the refrigerator and let it sit at room temperature for 25 to 30 minutes to help take the chill off of it.
- Add the oil to a large Dutch oven or roasting pan with a lid. Heat over medium heat and let it heat up for 2 minutes.
- Place the pork in fat cap side down and sear it for 4 to 5 minutes or until it becomes well-browned. If you’re nervous it is starting to burn, turn the heat down.
- Flip the pork over and sear it on all 6 sides until well browned.
- Set it fat cap side up and pour in the vinegar and beer, stock, or water. This will help tenderize and steam cook the pork while it’s in the oven.
- Place on a lid and put it in a preheated oven at 350° for 3 ½ to 4 hours or until or until it reaches 202° plus internally.
- With an hour left in the cooking process remove the lid and let the pork crisp up while in the oven. This will help intensify the flavor.
- Once it’s done, remove it from the oven, add it back on the lid, and let it rest for 15 to 20 minutes.
- Remove the bones and shred it with two forks.
- At this stage, you can adjust the seasonings more with salt, pepper, and vinegar. You can also feel free to mix it with BBQ sauce before serving it.
can I use pork tenderloin instead of butt
no
Can you make this in a crockpot instead of the oven?
Yes
I am so going to make this recipe! Thank you for sharing!
My pleasure!
Hey Chef, This has got to be the Best Pulled Pork recipe ever. Better on on a smoker. We have made this recip so many times in Our House. We always use your dry BBQ Rub and spray it down with apple juice and apple cider while in the smoker. I use nothing but all of your Vinegar Based BBQ sauces, because they are so delicious. I have half my town here hooked on your Alabama White Sauce, this is so delicious but I do make all of them, because everyone has a different taste and love trying new things. Thank you Chef for all you have done to help me and my son on his competitions. He is doing so great.
I must try this. Maybe scaled down to a smaller roast. Hope I can adjust seasonings well.