Pulled Pork Recipe
Published September 26, 2024. This post may contain affiliate links. Please read my disclosure policy.
This amazing, easy-to-make pulled pork recipe involves rubbed pork with spices and slow-cooking it in the oven until it shreds for an unbelievable flavor. You will not believe just how tender and tasty this pulled pork is.
No matter the time of year, I love eating BBQ. If you are like me, you must try my Smoked Brisket or Perfectly Grilled BBQ Chicken.
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. This cooking method lets you make this crazy juicy, 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.
You can change the spice blend in this recipe to your liking. In addition, since this is a slow-cooked piece of meat, it’s best to use a heavy pot that holds heat well.
If you’re interested in creating an even more in-depth pulled pork flavor, you have to try my Smoked Pork Shoulder recipe.
How Long Does It Take to Cook?
This will certainly depend on how large the pork butt is and what temperatures you are cooking it at. It takes roughly 25 to 30 minutes per pound when cooking at 325° to 350°.
However, you can cook this extremely low at 225° with no lid on for 8 to 10 hours or until it reaches that critical pulled stage of 202° plus.
You can trim some 5 minutes per pound off if you are using a boneless Boston butt or picnic shoulder, but the bone will add a great deal 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, salt, pepper, and sugar together 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 in the pork 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 the 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 back on the lid, and let it rest for 15 to 20 minutes.
Remove the bones, and shred 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.
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.
Chef Notes + Tips
- Dry brining is the process of seasoning a piece of meat with dry ingredients several hours before cooking.
- Making pulled pork is ultimately about internal temperature, not necessarily time. A good thermometer is essential. Pork will begin to shred at 190° internally, but it is juicier and more tender if you cook it until 202° to 206°.
- You can trim off the fat cap if you’d like. However, it provides a wonderful amount of flavor and juices for the pork.
- If you are using a convection oven, reduce the heat by 25°.
- This recipe cannot be done on the stovetop as there is not enough liquid in the pot.
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.
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.