Pulled Pork
This tender pulled pork is cooked low and slow until it falls apart with a fork. Serve it on soft rolls with slaw, pile it into tacos, or make a simple dinner plate with beans and pickles.
Total
380 min
Servings
8 to 10 servings
Level
Easy
Pulled pork is made from pork shoulder, a cut with enough fat and connective tissue to become tender after a long, slow cook. It takes time, but most of that time is hands-off.
This version uses a simple dry rub, a little liquid in the pan, and a covered oven method. You do not need a smoker or special equipment, though you still get rich, savory pork with plenty of juices to mix back in.
Serve the pork with barbecue sauce if you like, but taste it first. The meat is flavorful on its own and can go in many directions, from sandwiches to rice bowls.
01What you'll need
Ingredients
17 items · 8 to 10 servings
- 4 to 5 pounds boneless pork shoulder or pork butt, trimmed of large surface fat pieces
- 2 tablespoons brown sugar
- 1 tablespoon kosher salt
- 2 teaspoons smoked paprika
- 2 teaspoons sweet paprika
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper, optional
- 1 tablespoon neutral oil, such as canola or vegetable oil
- 1 large yellow onion, sliced
- 4 cloves garlic, smashed
- 1 cup apple juice, chicken stock, or water
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 to 1 1/2 cups barbecue sauce, optional, plus more for serving
02How to make it
Step-by-step
1. Heat the oven
Place a rack in the lower third of the oven and heat to 300°F. Use a large Dutch oven or a deep roasting pan with a tight lid. If your pan does not have a lid, you can cover it tightly with foil.
2. Mix the dry rub
In a small bowl, stir together the brown sugar, salt, smoked paprika, sweet paprika, garlic powder, onion powder, cumin, black pepper, and cayenne, if using. This mixture is called a dry rub because it seasons the outside of the meat without adding liquid.
3. Season the pork
Pat the pork dry with paper towels. Rub it all over with the oil, then coat it evenly with the spice mixture. Press the seasoning onto the meat so it sticks.
4. Build the cooking base
Scatter the sliced onion and smashed garlic in the bottom of the pot or pan. Add the apple juice, chicken stock, or water, then stir in the apple cider vinegar and Worcestershire sauce. Set the seasoned pork on top, fat side up if there is a clear fat cap.
5. Cover and cook slowly
Cover the pot or pan tightly. Cook for 5 to 6 hours, turning the pork once halfway through if you can. The pork is ready when it pulls apart easily with two forks and the thickest part is about 195°F to 205°F. This higher temperature makes pork shoulder tender enough to shred.
6. Rest the meat
Transfer the pork to a cutting board or large bowl. Let it rest for 20 to 30 minutes. Resting helps the juices settle, so the meat stays moist when you pull it apart.
7. Skim and save the juices
While the pork rests, spoon off some of the fat from the cooking liquid. Keep the onions and a little of the liquid because they add flavor. If there is a lot of liquid, simmer it on the stove for 5 to 10 minutes to reduce it slightly.
8. Shred and sauce
Use two forks or clean hands to pull the pork into bite-size strands. Discard any large pieces of fat. Mix the shredded pork with the onions and enough cooking liquid to keep it juicy. Stir in barbecue sauce if you want a saucier pulled pork.
9. Serve warm
Serve the pulled pork on buns, over rice, with cornbread, or alongside coleslaw and pickles. Add extra barbecue sauce at the table so each person can choose how much they want.
03From our kitchen
Cook's tips
- Make it ahead: Pulled pork is a good make-ahead dish. Cook and shred it up to 3 days ahead, then refrigerate it with some of the cooking juices so it does not dry out.
- Storage: Store cooled pulled pork in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave with a splash of water, stock, or extra cooking liquid.
- Freezing: Freeze pulled pork in meal-size portions for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Slow cooker swap: Put the onion, garlic, liquid, vinegar, Worcestershire, and seasoned pork in a slow cooker. Cook on low for 8 to 10 hours or on high for 5 to 6 hours, until easy to shred.
- Meat swap: Pork shoulder and pork butt are the same general cut for this recipe. Avoid lean pork loin, which dries out during long cooking and will not shred the same way.
- Sauce choice: Use barbecue sauce for classic sandwiches, or skip it and season the shredded pork with lime juice, salsa, or a little hot sauce for tacos and bowls.
Cook's note
If your pork is not shredding easily, it is not done yet. Cover it and keep cooking, checking every 30 minutes. Pork shoulder needs time for its tough connective tissue to soften.
04Frequently asked
Questions & answers
Can I make pulled pork without a Dutch oven?
Yes. Use a deep roasting pan and cover it tightly with two layers of foil. The goal is to trap steam so the pork cooks gently and stays moist.
Do I need to sear the pork first?
No. Searing adds browned flavor, but this recipe keeps things simple and still gives good results. If you want to sear it, brown the seasoned pork in a little oil on all sides before adding it to the pan.
Why is my pulled pork tough?
It likely needs more time. Pork shoulder becomes tender after the collagen, a firm connective tissue, breaks down. Keep cooking it covered until a fork slides in easily and the meat pulls apart.
How much pulled pork should I plan per person?
Plan on about 1/3 to 1/2 pound cooked pulled pork per person, depending on sides and appetites. A 4 to 5 pound boneless pork shoulder usually serves 8 to 10 people.
Can I reduce the sugar in the rub?
Yes. You can use 1 tablespoon brown sugar or leave it out. The pork will taste a little less sweet, but it will still be well seasoned.
05Keep cooking
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