Pulled pork is a classic American barbecue dish made by slow-cooking a pork shoulder until it’s tender enough to shred with a fork. This version uses a dry rub and a tangy vinegar-based sauce, letting the meat’s rich flavor shine. It’s a forgiving, hands-off recipe that works for a weeknight family dinner or a casual gathering.
Ingredients
- 1 bone-in pork shoulder (also called Boston butt), about 5–6 lb (2.3–2.7 kg)
- 2 tbsp (25 g) brown sugar
- 1 tbsp (18 g) kosher salt
- 1 tbsp (7 g) smoked paprika
- 1 tsp (2 g) black pepper
- 1 tsp (2 g) garlic powder
- 1 tsp (2 g) onion powder
- 1/2 tsp (1 g) cayenne pepper (optional, for heat)
- 1 cup (240 ml) apple cider vinegar
- 1/2 cup (120 ml) water
- 1 tbsp (15 ml) Worcestershire sauce
- 1 tsp (5 ml) liquid smoke (optional, for smoky flavor)
- 8 hamburger buns or slider rolls, for serving
Instructions
- Pat the pork shoulder dry with paper towels. In a small bowl, mix together the brown sugar, salt, smoked paprika, black pepper, garlic powder, onion powder, and cayenne (if using). Rub the spice mixture all over the pork, pressing it into the surface. Let it sit at room temperature for 30 minutes (or refrigerate overnight for deeper flavor).
- In a small bowl or measuring cup, stir together the apple cider vinegar, water, Worcestershire sauce, and liquid smoke (if using).
- Place the seasoned pork in a slow cooker. Pour the vinegar mixture around the pork (not directly over the rub, to avoid washing it off).
- Cover and cook on LOW for 8–10 hours, or on HIGH for 5–6 hours, until the pork is fork-tender and easily shreds. The internal temperature should read at least 195°F (91°C) for ideal shredding, though the safe minimum for pork is 145°F (63°C) with a 3-minute rest; the higher temperature ensures the collagen breaks down.
- When the pork is done, transfer it to a large cutting board or bowl. Let it rest for 15–20 minutes, until cool enough to handle.
- Using two forks or your hands (wearing heat-safe gloves), shred the pork, discarding any large pieces of fat and the bone. Skim excess fat from the cooking liquid, then toss the shredded pork with about 1/2 cup (120 ml) of the liquid to keep it moist.
- Serve the pulled pork on buns, with extra cooking liquid on the side for drizzling.
Tips
- Choose the right cut: Pork shoulder (or Boston butt) is ideal because its high fat and collagen content become tender and juicy after long cooking. Avoid lean cuts like pork loin, which will dry out.
- Don’t skip the rest: Letting the cooked pork rest before shredding allows the juices to redistribute, making the meat more succulent.
- Make it ahead: Pulled pork actually tastes better the next day. Shred it, store it in the fridge, and reheat gently with a little cooking liquid.
- Substitute the liquid: If you don’t have apple cider vinegar, use white vinegar mixed with a teaspoon of honey, or use chicken broth for a milder flavor. Liquid smoke adds smokiness; omit it if you prefer a clean pork taste.
Serving Suggestions
Pulled pork is incredibly versatile. Serve it on soft buns with coleslaw and pickles for a classic sandwich. It also works well over rice, in tacos with avocado and salsa, or piled on a baked potato. For a low-carb option, serve it on a bed of greens with a simple vinaigrette.
Variations
- Memphis-style: Use a dry rub with more paprika and less sugar, and serve with extra dry rub sprinkled on top.
- Carolina-style: Add 1–2 teaspoons of red pepper flakes to the vinegar sauce for a spicier kick.
- Texas-style: Replace the vinegar with beef broth and add a tablespoon of chili powder to the rub.
- Hawaiian-style: Add 1 cup (240 ml) of pineapple juice to the cooking liquid and serve with grilled pineapple slices.
Storage and Reheating
Refrigerate leftover pulled pork in an airtight container for up to 4 days. To freeze, portion it into freezer-safe bags or containers, removing as much air as possible, and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating. Reheat gently on the stovetop or in the microwave, adding a splash of cooking liquid or water to keep it moist. Reheat until steaming hot, at least 165°F (74°C) for leftovers.
Frequently Asked Questions
Can I use a pork loin instead of shoulder? Yes, but it will be drier because it has less fat. To compensate, cook it on LOW for only 4–6 hours and check for tenderness early. You may also want to add a little extra liquid to the pot.
Do I need to sear the pork before slow cooking? Searing adds a nice crust and deeper flavor, but it’s not required. If you have time, sear the pork in a hot skillet with a little oil for 2–3 minutes per side before adding it to the slow cooker.
How do I know when the pork is done? The meat should be fork-tender and easily pull apart. While the USDA safe minimum for pork is 145°F (63°C), for pulled pork you want the internal temperature to reach 195–205°F (91–96°C) so the collagen breaks down and the meat shreds easily.
Can I make this in an Instant Pot or Dutch oven? Yes. For an Instant Pot, cook on HIGH pressure for 60–70 minutes, then natural release for 15 minutes. For a Dutch oven, cook covered in a 300°F (150°C) oven for 4–5 hours, or until tender.
Why is my pulled pork dry? This usually happens if the meat is overcooked or cooked on high heat for too long. Also, be sure to toss the shredded pork with some of the cooking liquid before serving.
Can I use a dry rub without any liquid? Yes, but the cooking liquid helps keep the meat moist and creates a sauce. If you skip it, add a little water or broth to the bottom of the slow cooker to prevent sticking.
Related
- Lithuanian Potato Pancakes: Crispy & Golden Recipe
- Mexican Shrimp Cocktail with Clamato: Easy Recipe
- Kartoffelpuffer German Potato Pancakes Recipe
More recipes to cook
Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
Spotted an error? Tell us and we will correct it (corrections policy).