The Ultimate Easy Pulled Pork Recipe: Tender, Juicy, and Flavorful (Slow Cooker & Oven Methods!)
There’s nothing quite like a plate of perfectly cooked pulled pork: succulent, melt-in-your-mouth meat infused with rich flavors. It’s a true crowd-pleaser, perfect for gatherings, weeknight dinners, or meal prepping for the week ahead. Forget complicated smokers or all-day babysitting; this easy pulled pork recipe delivers incredible results with minimal effort, whether you choose to use your slow cooker or your oven.
This straightforward Pulled Pork Recipe is ideal for feeding a large group or enjoying throughout the week. Crafted with a humble pork shoulder and everyday pantry staples, it consistently produces incredibly tender, juicy, and deeply flavorful pulled pork. It’s perfect piled high on sandwiches, tucked into sliders, or served alongside your favorite BBQ Sauce and a refreshing Coleslaw!
This has quickly become my go-to pulled pork recipe. While I appreciate the art of smoked barbecue, I don’t own a smoker, and honestly, who has an entire day to dedicate to monitoring meat? This recipe offers the next best thing (and arguably, an even better solution for busy home cooks!). Instead of constantly checking temperatures and spritzing the meat, I simply pop it into the slow cooker or oven and walk away. It truly is that easy, allowing you to enjoy delicious, homemade pulled pork without the fuss.
Why You’ll Love This Easy Pulled Pork Recipe:
- Effortless Entertaining: This recipe shines when you need to feed a crowd. It scales beautifully and can be prepared largely in advance, taking the stress out of hosting. Imagine serving perfect pulled pork sandwiches at your next potluck, game day party, or family reunion!
- Simple, Accessible Ingredients: You won’t need to hunt down obscure items. This recipe relies on readily available ingredients that you likely already have in your pantry, making it a convenient choice any day of the week.
- Unbelievably Tender and Juicy: The “low and slow” cooking method is the secret here. It breaks down tough connective tissues in the pork shoulder, transforming it into incredibly tender meat that practically falls apart with a fork, retaining all its natural juices.
- Freezer-Friendly & Perfect for Meal Prep: Make a big batch and freeze portions for quick and easy meals later. It thaws and reheats beautifully, making future meal times a breeze. Think future tacos, quesadillas, or quick sandwiches!
- Versatile Serving Options: From classic BBQ sandwiches to creative bowls, tacos, and more, pulled pork is incredibly versatile. You’ll never run out of ways to enjoy it.
Essential Ingredients for Perfect Pulled Pork:
Crafting delicious pulled pork doesn’t require a long list of exotic ingredients. Here’s a closer look at what makes this recipe sing:
PORK SHOULDER: This is the star of our show, often labeled as pork butt or Boston butt in stores. For the best results, look for a bone-in pork shoulder, ideally with a small fat cap still intact. This layer of fat is your secret weapon, providing self-basting during the long cooking process, which is crucial for preventing the meat from drying out and ensuring it stays incredibly moist and flavorful. The marbling within the shoulder also contributes significantly to the tenderness once cooked.
HOMEMADE SPICE RUB: My favorite easy rub is a robust blend that balances sweet, savory, and smoky notes. It consists of:
- Brown Sugar: Adds a touch of sweetness and helps create a lovely crust during cooking.
- KOSHER Salt (Important!): Crucial for seasoning and drawing out moisture initially, then reabsorbing it for a juicier result. Use kosher salt, not fine table salt, as it has larger crystals and seasons more evenly without making the meat overly salty.
- Chili Powder: Provides a mild, earthy warmth and depth of flavor.
- Onion Powder & Garlic Powder: Essential aromatics that permeate the meat, giving it a rich, savory foundation.
- Cumin: Adds a distinctive earthy and slightly smoky note, characteristic of many BBQ rubs.
- Smoked Paprika: Delivers a beautiful red hue and a deep, smoky flavor without needing a smoker.
- Cayenne Pepper: For a subtle kick of heat that enhances all the other flavors without overpowering them. Adjust to your preferred spice level!
- Black Pepper: A classic seasoning that complements all the other spices.
BRAISING LIQUID: This liquid is vital for keeping the pork moist and contributing additional flavor as it cooks “low and slow.” While water can be used as a last resort, using one of the following options will yield far superior results, as their acidity helps tenderize the meat:
- Beer: Opt for a lager or a dark beer for a malty, rich depth that complements the pork beautifully.
- Apple Cider (Alcoholic or Non-Alcoholic): Adds a tangy sweetness that works wonderfully with pork, brightening the overall flavor profile.
- Apple Juice: A sweet and fruity option that tenderizes and adds a delicious subtle flavor.
- Soda (e.g., Cola or Root Beer): The sugars and acids in soda help tenderize the meat and create a slight caramelization, adding a unique sweetness.
ONIONS AND GARLIC: These aromatics are added to the braising liquid to infuse the meat with even more savory depth. They break down during the long cooking process, releasing their sweet and pungent notes into the liquid and ultimately into the pork. While you can omit them if you prefer, they significantly enhance the flavor profile and are highly recommended.
How to Make Ultra-Tender Pulled Pork (Slow Cooker or Oven):
Achieving perfectly shreddable, juicy pulled pork is simpler than you might think. Follow these steps for a foolproof result:
1. Craft the Flavorful Rub: In a small bowl, combine your brown sugar, kosher salt, smoked paprika, chili powder, onion powder, garlic powder, cumin, cayenne, and black pepper. Mix thoroughly until all the spices are evenly distributed. This is the foundation of your pulled pork’s incredible flavor.
2. Prepare and Season the Pork: Resist the urge to remove the fat cap from your pork shoulder! This crucial layer provides essential moisture and flavor as it slowly renders, essentially basting the meat for hours without any intervention from you. Generously rub the spice mixture all over the pork shoulder, ensuring every crevice is coated. Once rubbed, wrap the meat tightly in plastic wrap and place it in the refrigerator for 8-24 hours. While this step is entirely optional, it allows the spices to deeply penetrate the meat, infusing it with an extraordinary depth of flavor. If you’re short on time, you can skip this, but for the best results, plan for this marination period.
3. Cook to Perfection (Choose Your Method!): Now comes the easy part – letting time and low heat work their magic. You have two excellent options:
- SLOW COOKER METHOD: This is truly a “set it and forget it” option. Place your sliced onion and chopped garlic evenly at the bottom of your slow cooker. Pour in your chosen braising liquid. Unwrap your seasoned pork shoulder and place it on top of the aromatics. Cover the slow cooker with its lid and cook on the LOW setting for approximately 10 hours. The exact time may vary slightly depending on your slow cooker and the size of your pork shoulder, but aim for an internal temperature between 195-205°F (90-96°C) for optimal shreddability.
- OVEN METHOD: For a hands-off approach in your oven, preheat your oven to a steady 300°F (150°C). Arrange the sliced onion and chopped garlic in the bottom of a large, heavy-bottomed Dutch oven or an oven-safe pot with a tight-fitting lid. Pour in your braising liquid. Unwrap the pork shoulder and, if it’s a very large cut, you can cut it into 2 or 3 smaller pieces to fit better and speed up cooking slightly. Place the pork into the Dutch oven, cover tightly, and cook for 3 hours. After 3 hours, remove the lid and continue cooking for another 1.5-2 hours, or until the pork is fork-tender and reaches an internal temperature of 195-205°F (90-96°C). Removing the lid for the final stage allows some liquid to reduce and can help create a slightly caramelized exterior.
4. Shred and Moisten: Once cooked, carefully transfer the pork to a large bowl or a clean cutting board. Allow it to cool slightly, making it easier to handle. Using two forks or meat claws, begin to shred the pork into bite-sized pieces. During this process, discard any large pieces of excess fat (the flavorful rendered fat will have already seeped into the meat). Let the braising liquid in the cooker or Dutch oven settle for about 5 minutes, then use a spoon to skim off and discard any excess fat that has risen to the surface.
5. Finish and Serve: Return the shredded pork to the bowl with about 1 cup of the skimmed braising liquid. Toss well to coat the meat, ensuring it remains incredibly moist and flavorful. Add more braising liquid as needed until you reach your desired level of juiciness. Your tender, delicious pulled pork is now ready to serve!
Frequently Asked Questions About Pulled Pork:
For hungry adults, a good rule of thumb is to aim for about 1/3 to 1/2 pound of cooked pulled pork per person. Keep in mind that pork shoulder will lose approximately half its starting weight once cooked, as fat renders and moisture evaporates. So, if you’re planning for 6 people, you’ll need a 4-pound pork shoulder (which yields about 2 pounds of cooked pork). For a larger crowd of 12, a 7-8 pound shoulder would be appropriate, yielding around 3.5-4 pounds of pulled pork. Always err on the side of making a little extra, especially since it’s so freezer-friendly!
The ultimate secret lies in cooking it LOW and SLOW! This extended, gentle cooking process gives the connective tissues within the pork shoulder ample time to break down and convert into gelatin, which is what gives pulled pork its signature succulent, melt-in-your-mouth texture. Additionally, keeping the fat cap on the pork shoulder during cooking acts as a natural basting agent, continuously moisturizing the meat from above. This combination ensures an ultra-flavorful and moist final product every time.
Without a doubt, pork shoulder is the superior cut for pulled pork. It’s often found under the labels “pork butt” or “Boston butt” at the butcher or grocery store. This cut is inexpensive, but it contains an ideal balance of muscle, fat, and connective tissue. During the slow cooking process, the fat renders down, contributing flavor and moisture, while the connective tissue breaks down into gelatin, resulting in that perfectly shreddable and tender texture that defines great pulled pork.
Absolutely! Pulled pork is an excellent make-ahead dish, and sometimes it tastes even better the next day after the flavors have had more time to meld. Simply cook, shred, and mix with some braising liquid as directed. Let it cool completely, then store it in an airtight container in the refrigerator for up to 5 days. To reheat, gently warm it on the stovetop over medium-low heat, in the oven (covered, at 300°F/150°C), or in a slow cooker on the “warm” setting until heated through. You might want to add a splash more braising liquid or apple juice to keep it moist.
It’s generally recommended to add BBQ sauce after the pork has been cooked and shredded. Cooking with BBQ sauce for an extended period can cause the sugars in the sauce to burn, leading to a bitter taste, and it can sometimes mask the delicious natural flavors of the pork. Instead, toss the shredded pork with a cup of the reserved braising liquid for moisture, then serve your favorite BBQ sauce on the side, or mix it in just before serving, allowing everyone to customize their pulled pork to their liking.
Delicious Serving Suggestions for Pulled Pork:
Pulled pork is incredibly versatile and pairs well with a variety of sides. Here are some of my favorite ways to enjoy it:
- Creamy Coleslaw: A classic pairing! The cool, crunchy, and tangy coleslaw provides a perfect textural and flavor contrast to the rich, tender pork.
- Easy Fruit Salad: A light and refreshing fruit salad offers a sweet and juicy counterpoint, cleansing the palate between bites of savory pork.
- Macaroni Salad: Another quintessential BBQ side, creamy macaroni salad adds a comforting and satisfying element to your meal.
- Baked Beans: Sweet and smoky baked beans are a hearty and flavorful accompaniment that complements the robust taste of pulled pork perfectly.
- Old Fashioned Potato Salad: A creamy, tangy potato salad is always a hit, offering a fulfilling and delicious side that stands up well to the richness of the pork.
- On Buns/Sliders: The most classic way! Serve on soft brioche buns or slider rolls with a dollop of BBQ sauce and a spoonful of coleslaw.
- Tacos or Quesadillas: Use the pulled pork as a delicious filling for tacos, burritos, or cheesy quesadillas for a fun twist.
- Pulled Pork Nachos: Layer over tortilla chips with cheese, jalapeños, and your favorite toppings for an irresistible appetizer or meal.
- Stuffed Sweet Potatoes: For a healthier option, serve pulled pork inside baked sweet potatoes with a drizzle of Greek yogurt or a sprinkle of fresh cilantro.
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Pulled Pork
Ingredients
- ¼ cup (50g) packed brown sugar
- 1 tablespoon KOSHER salt (not table salt!)
- 1 tablespoon smoked paprika
- 2 teaspoons chili powder
- 2 teaspoons onion powder
- 2 teaspoons garlic powder
- 1 teaspoon cumin
- 1 teaspoon pepper
- 1 teaspoon cayenne
- 4 pound (1.8kg) pork shoulder or butt (bone-in and preferably with a fat cap)
- 1 large onion; sliced
- 5 cloves garlic; chopped
- 1 cup (235ml) braising liquid of choice (beer, apple cider- alcoholic or non, apple juice, soda
Instructions
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In a small bowl, combine the brown sugar, salt, smoked paprika, chili powder, onion powder, garlic powder, cumin, pepper, and cayenne. Rub this spice mixture generously all over the pork shoulder. For enhanced flavor, wrap the seasoned pork in plastic wrap and place it in the refrigerator for 8-24 hours. (While optional, this “marination” step truly infuses the meat with incredible flavor.)
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SLOW COOKER METHOD: Place the sliced onion and chopped garlic in the bottom of your slow cooker. Pour in the braising liquid of your choice. Unwrap the seasoned pork and place it on top of the onions and garlic. Cover the slow cooker with its lid and cook on the LOW setting for 10 hours, or until the pork is fork-tender and reaches an internal temperature of 195-205℉ (90-96℃).
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OVEN METHOD: Preheat your oven to 300℉ (150℃). Place the sliced onion and chopped garlic in the bottom of a large, oven-safe Dutch oven or heavy pot. Pour in the braising liquid. Unwrap the pork shoulder and cut it into 2-3 pieces if necessary to fit the pot. Place the pork in the Dutch oven, cover tightly, and cook for 3 hours. After 3 hours, remove the lid and continue cooking for another 1.5-2 hours, or until the pork is incredibly tender and reaches an internal temperature of 195-205℉ (90-96℃).
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Carefully transfer the cooked pork to a large bowl or a clean cutting board to cool slightly. Once cool enough to handle, shred the pork into bite-sized pieces using two forks or meat claws, discarding any large pieces of excess fat. Let the braising liquid in the cooker or Dutch oven settle for 5 minutes, then use a spoon to skim and remove any surface fat.
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Toss the shredded pork with about 1 cup of the skimmed braising liquid. Add more liquid as needed to achieve your desired level of moistness and flavor. Serve warm with your favorite sides and BBQ sauce!
Notes
- STORAGE: Cooked pulled pork can be stored in an airtight container in the refrigerator for up to 5 days. Ensure it’s mixed with some of the braising liquid to maintain moisture.
- FREEZER FRIENDLY: For longer storage, place cooled, shredded pulled pork (with some braising liquid) in a freezer-safe container or heavy-duty freezer bags. Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.