This pulled pork recipe, inspired by the warm, playful style of Molly Yeh’s cooking, is a fuss-free way to get tender, juicy, and flavorful pork every time. It uses a simple dry rub and a tangy, slightly sweet sauce that clings to every shred, making it perfect for sandwiches, tacos, or serving over rice. The slow cooker does all the work, transforming a tough pork shoulder into melt-in-your-mouth meat with minimal effort.
Ingredients
- 1 (4-5 lb / 1.8-2.3 kg) boneless pork shoulder (also labeled pork butt), trimmed of excess fat
- 2 tablespoons (25 g) brown sugar
- 1 tablespoon (8 g) smoked paprika
- 1 tablespoon (8 g) chili powder
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon cayenne pepper (optional, for heat)
- 1 cup (240 ml) chicken broth or water
- 1/2 cup (120 ml) apple cider vinegar
- 1/4 cup (60 ml) Worcestershire sauce
- 1/2 cup (120 g) ketchup
- 2 tablespoons (30 g) Dijon mustard
- 1 tablespoon (15 ml) liquid smoke (optional, for smoky flavor)
Instructions
- In a small bowl, mix together the brown sugar, smoked paprika, chili powder, garlic powder, onion powder, salt, black pepper, and cayenne (if using). Rub this spice mixture all over the pork shoulder, pressing it into the meat.
- In the bottom of a 6-quart (5.7 L) slow cooker, whisk together the chicken broth, apple cider vinegar, Worcestershire sauce, ketchup, Dijon mustard, and liquid smoke (if using).
- Place the seasoned pork shoulder into the slow cooker, turning to coat it with the sauce. Cover and cook on LOW for 8-10 hours, or on HIGH for 5-6 hours, until the pork is fork-tender and shreds easily. The internal temperature should read at least 195°F (91°C) for ideal shredding, though it is safe to eat at 145°F (63°C) with a 3-minute rest.
- Once cooked, carefully transfer the pork to a large cutting board or bowl. Let it rest for about 15 minutes, or until cool enough to handle.
- Using two forks, shred the pork, discarding any large pieces of fat. Skim excess fat from the sauce in the slow cooker, then return the shredded pork to the sauce and toss to coat. Serve warm.
Tips
- Choose the right cut: Pork shoulder (or pork butt) is essential for pulled pork. It has enough fat and connective tissue to become tender and juicy during long cooking. Avoid lean cuts like pork loin, which will dry out.
- Don’t skip the searing (optional): For extra flavor, sear the seasoned pork in a hot skillet with a little oil for 2-3 minutes per side before adding it to the slow cooker. This adds a nice crust and depth, but is not required.
- Adjust the sauce: Taste the sauce before returning the pork to it. If you prefer a thicker sauce, simmer it in a saucepan for 10-15 minutes to reduce, or whisk in a slurry of 1 tablespoon cornstarch and 2 tablespoons water.
- Use the broth wisely: The cooking liquid is full of flavor. After shredding, use some of it to moisten the pork if it seems dry, but don’t drown it—you want it coated, not swimming.
Serving Suggestions
Serve this pulled pork piled high on soft brioche buns with coleslaw and pickles for a classic sandwich. It’s also fantastic in tacos with a squeeze of lime and fresh cilantro, or over creamy polenta, mashed potatoes, or rice. A side of baked beans or cornbread rounds out the meal perfectly.
Variations
- Spicy Chipotle: Add 2-3 chopped chipotle peppers in adobo sauce to the cooking liquid for a smoky, spicy kick.
- Asian-Inspired: Replace the ketchup and Worcestershire with 1/2 cup (120 ml) hoisin sauce and 2 tablespoons soy sauce; add a thumb of grated ginger and a clove of minced garlic.
- Dr. Pepper Pulled Pork: Substitute the chicken broth with 1 cup (240 ml) of Dr. Pepper soda for a sweet, slightly fruity flavor.
- Mustard-Based Carolina Style: Increase the Dijon mustard to 1/2 cup (120 g) and reduce the ketchup to 2 tablespoons; add an extra 1/4 cup (60 ml) of apple cider vinegar for a tangy, vinegar-forward sauce.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To freeze, place the cooled pork in a freezer-safe bag or container, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently in a covered pot on the stovetop over low heat, adding a splash of broth or water to keep it moist, or in the microwave in 30-second increments. Reheat to an internal temperature of 165°F (74°C) for food safety.
Frequently Asked Questions
Can I use pork loin instead of pork shoulder? Technically yes, but it will be much drier and less flavorful. Pork loin is lean and will not shred as well. If you must use it, reduce cooking time to about 4-5 hours on LOW and check for tenderness early, but expect a less juicy result.
Do I need to add liquid to the slow cooker? Yes, the liquid is what creates the braising environment and keeps the pork moist. It also forms the base of your sauce. You can use just water or broth, but the vinegar and Worcestershire add essential tang and depth.
How do I know when the pork is done? The pork should be fork-tender, meaning it shreds easily with a fork. The internal temperature should be at least 145°F (63°C) for safety, but for optimal shredding, you want it to reach 195-205°F (91-96°C) to break down the collagen. Use a meat thermometer to check.
Can I make this in an Instant Pot or pressure cooker? Yes! Use the sauté function to sear the pork, then add the sauce and cook on HIGH pressure for about 60-75 minutes for a 4-5 lb roast. Let the pressure release naturally for 15 minutes before shredding.
What if my pulled pork is too salty? If it’s too salty, you can balance it by adding a splash of apple cider vinegar or a squeeze of lemon juice. You can also add a little more ketchup or a pinch of sugar to help round out the flavor. Serving it with plain bread or rice can also help.
Can I use a different type of vinegar? Yes, white vinegar or red wine vinegar can be used, but apple cider vinegar adds a fruity note that pairs particularly well with pork. If using a stronger vinegar, start with less and taste as you go.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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