Pulled pork is a versatile and mouthwatering dish loved by many for its tender, juicy, and flavorful qualities. Whether you’re planning a backyard BBQ, a cozy family dinner, or a potluck event, this dish never fails to impress. We’ll walk you through the ultimate pulled pork recipe, complete with tips for achieving that perfect melt-in-your-mouth texture.
What is Pulled Pork?
Pulled pork is a popular American dish that originated in the Southern United States. It’s made by slow-cooking pork shoulder, also known as Boston butt or picnic shoulder, until it’s tender and easily shreds with a fork. The shredded pork is then “pulled” apart into bite-sized pieces, typically served on a bun, topped with a variety of tangy barbecue sauces, crunchy coleslaw, and pickles.
Choosing the Right Cut of Pork
The key to exceptional pulled pork lies in selecting the ideal cut of meat. The most popular choice is the pork shoulder, also known as a Boston butt or pork butt. This cut is rich in connective tissue, which breaks down during the slow cooking process, resulting in tender, flavorful meat.
Why Pulled Pork is a Crowd Favorite
Pulled pork is popular for its melt-in-your-mouth texture and ability to absorb bold flavors. Made from pork shoulder or pork butt, this dish is traditionally slow-cooked, allowing the meat to break down and achieve its signature tenderness. Whether served on buns, over rice, or as a taco filling, pulled pork offers endless possibilities for customization.
Ingredients
For the Pork:
- 4-5 lbs pork shoulder (Boston butt): This cut is ideal for its balance of fat and meat.
- 2 tablespoons olive oil: Helps the rub adhere to the pork.
- 1 large sliced yellow onion.
- 4 minced garlic cloves.
- 1 cup chicken broth or apple juice.
For the Dry Rub:
- 4 tablespoon brown sugar
- 2 tablespoon sweet paprika (or smoked for extra flavor)
- 1/2 teaspoon cayenne pepper (adjust for heat preference)
- 2 tablespoon garlic powder
- 2 tablespoon onion powder
- 1 teaspoon ground cumin
- 1 teaspoon salt
- 1 teaspoon black pepper
For the BBQ Sauce:
Follow this recipe: (BBQ Sauce, the Flavorful Secret to Your Next Grill)
Optional Toppings:
- Buns – For pulled pork sandwiches
- Coleslaw – For a crunchy topping
- Pickles – For extra zing
Directions
1. Prepare the Pork
- Rinse the pork shoulder under cold water and pat it dry with paper towels.
- Trim the Fat: Trim excess fat if your fat cap is too thick, leaving a thin layer for flavor.
- Season Generously: Cross the fat side with a knife to let your seasoning penetrate. Rub olive oil all over the pork (or yellow mustard), creating a sticky surface for the dry rub to adhere to. Mix the previous dry rub in a small bowl. Rub the mixture all over the pork, ensuring even coverage. For best results, let the seasoned pork rest in the fridge for at least 2 hours (or overnight).
2. Choose Your Cooking Method
Pulled pork can be prepared in several ways, depending on your preference and available equipment.
Slow Cooker Method (Most Convenient)
Using a slow cooker is one of the easiest and most foolproof ways to make tender, juicy pulled pork with minimal effort.
- Set Up the Base: Place 1 large sliced yellow onion and 4 minced garlic cloves in the bottom of your slow cooker. This creates a flavorful foundation for the pork to rest on.
- Add the Pork: Place the seasoned pork shoulder on top of the onions and garlic, fat-side up. This allows the fat to melt down and baste the meat as it cooks.
- Add Liquids: Pour 1/2-1 cup chicken broth or apple juice around the pork covering 2/3 of it to keep it moist during cooking. (not over it, to keep the rub intact).
- Cook Low and Slow: Cover the slow cooker with the lid and cook on low for 8-10 hours or high for 5-6 hours. The pork is ready when it’s fork-tender and reaches an internal temperature of 195-205°F (90-96°C). If you don’t have a thermometer, test it by pulling a small piece—it should shred effortlessly.
- Rest Briefly: Once cooked, remove the pork to a large bowl and let it rest for 10-15 minutes. Reserve the cooking liquid and cooked onion from the slow cooker.
- Shred and Sauce: Shred the pork with two forks, discarding any large fat pieces or bone (if bone-in). Mix in a few tablespoons of the reserved cooking liquid for extra juiciness. Let it sit for 10 minutes to soak up the flavors.
- Serve: Serve your pulled pork on buns with coleslaw on top. Add BBQ sauce and cooked onion to the meat for classic sandwiches, in tacos, or alongside sides like mashed potatoes or mac and cheese.
Nutritional Information
Calories:220-Total Fat:13 g- Saturated Fat:4 g-Cholesterol:70 mg-Sodium:400 mg-Total Carbohydrates:8 g-Sugars:6 g-Protein:18 g-Fiber:0 g
(Approximately Per 3 oz cooked sauced meat, values can vary depending on the specific recipe, the amount of sauce used, and the cooking method)
Video
How to Serve Pulled Pork
Pulled pork is incredibly versatile, making it a crowd-pleaser for any occasion. Here are some popular serving ideas:
1. Classic Pulled Pork Sandwiches
Pile the shredded pork onto a soft hamburger bun and top it with coleslaw for a perfect contrast of flavors and textures. Try switching the BBQ sauce for a spicy chipotle sauce.
2. Pulled Pork Tacos
Use corn or flour tortillas and garnish with pickled onions, avocado, and a drizzle of lime crema.
3. Loaded Baked Potatoes
Top a baked potato with pulled pork, shredded cheese, sour cream, and green onions. (Get Your Fork Ready: BBQ Pulled Pork Baked Potatoes).
4. Pulled Pork Nachos
Layer tortilla chips with pulled pork, melted cheese, jalapeños, and your favorite toppings.
5. BBQ Bowls
Combine pulled pork with rice, roasted vegetables, and fresh herbs for a hearty and wholesome meal.
6. Pulled Pork Salad
Add pulled pork to a bed of greens, corn, black beans, and ranch dressing.
7. Pulled Pork Pizza
Use pulled pork as a topping for homemade pizza with BBQ sauce, red onions, and mozzarella.
Tips for Perfect Pulled Pork
- Choose the Right Cut: Pork shoulder or Boston butt is ideal due to its marbling, which ensures tender meat.
- Season Overnight: For deeper flavor, season the pork and refrigerate overnight before cooking.
- Low and Slow is Key: Cooking at a low temperature for a long time breaks down the connective tissues, resulting in juicy, flavorful meat.
- For a crispy texture: If you prefer a crisper texture, broil the pulled pork for 2-3 minutes after shredding.
- Don’t Overcrowd the Slow Cooker: Make sure the pork fits comfortably in the slow cooker to allow even cooking.
- Add Liquid for Moisture: The chicken broth or apple juice prevents the pork from drying out during the long cooking process.
- Add Smoky Flavor: If you’re not using a smoker, add liquid smoke or smoked paprika to mimic the barbecue taste.
- Customize the Flavor: Experiment with different spices, sauces, and cooking liquids (like beer or cola) to create your signature pulled pork.
- Let it Rest: After cooking, allow the pork to rest for 15-20 minutes before shredding to lock in the juices.
Pulled Pork Variations to Try
- Spicy Pulled Pork: Add extra cayenne, hot sauce, or diced jalapeños to the rub or sauce.
- Sweet and Smoky: Increase the brown sugar and swap paprika for smoked paprika.
- Carolina-Style: Skip the barbecue sauce and toss the shredded pork with a vinegar-based sauce (1 cup apple cider vinegar, 1 tablespoon brown sugar, 1 teaspoon red pepper flakes).
- Mexican-Inspired: Season with taco spices (chili powder, cumin, oregano) and serve in tortillas with salsa and avocado.
Storing and Reheating Pulled Pork
Pulled pork is great for meal prep or leftovers. Here’s how to store and reheat it:
Storage:
- Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days.
- For longer storage, freeze it in individual portions with sauce to prevent drying out for up to 3 months.
Reheating:
- Reheat in a skillet over medium heat with a splash of water or broth.
- Microwave on medium power, stirring occasionally to ensure even heating.
