Pulled Pork is a simple, slow-cooked pork shoulder that you shred and mix with barbecue sauce.
introduction to Pulled Pork
Pulled Pork is a classic, easy dish that feeds a crowd and tastes great warm or cold.
For a sweet glaze idea that pairs well with pork dishes, see the honey soy glazed pork ribs recipe.
why make Pulled Pork
Pulled Pork is cheap, filling, and forgiving to cook.
You can set it in a slow cooker and walk away, then shred it when it is tender.
how to make Pulled Pork
Cook the pork low and slow for best texture and flavor.
Try to keep the meat moist and check it after 6–8 hours; the pork should fall apart easily when done.
For cooking ideas and timing inspiration, compare methods with the honey soy glazed pork ribs method.
Ingredients for Pulled Pork
- pork shoulder
- barbecue sauce
- onion
- garlic
- salt
- pepper
- buns
- coleslaw
Directions for Pulled Pork
- Season the pork shoulder with salt and pepper.
- Sear the pork in a hot skillet until browned on all sides.
- Place the pork in a slow cooker, add chopped onion and minced garlic, and pour barbecue sauce over the top.
- Cook on low for 8 hours or until the pork is tender and easily shredded.
- Remove the pork, shred with forks, and mix in additional barbecue sauce if desired.
- Serve on buns with coleslaw.
how to serve Pulled Pork
Serve Pulled Pork on soft buns with a scoop of coleslaw on top or on the side.
You can also serve it on rice, in tacos, or with roasted vegetables for a change; see a related pork idea at honey soy glazed pork ribs.
how to store Pulled Pork
Cool the pork to room temperature before storing.
Refrigerate in an airtight container for up to 3–4 days.
Freeze in portions for up to 3 months; thaw in the fridge before reheating.
tips to make Pulled Pork
- Use a fatty pork shoulder for juicy results.
- Sear well for a deeper flavor before slow cooking.
- Save some sauce to mix in after shredding for moist meat.
- Keep the cooker lid closed while it cooks to keep heat steady.
variation for Pulled Pork
- Smoked Pulled Pork: use a smoker instead of a slow cooker for classic barbecue flavor.
- Oven Pulled Pork: roast low and slow at 275°F (135°C) for similar results.
- Different sauces: try mustard-based or vinegar-based sauces instead of sweet barbecue.
FAQs about Pulled Pork
Q: How do I know when Pulled Pork is done?
A: The pork is done when it pulls apart easily with two forks and reaches about 195–205°F (90–96°C) if you use a meat thermometer.
Q: Can I make Pulled Pork faster?
A: You can cook it on high in a slow cooker for 4–5 hours, but low and slow gives the best texture.
Q: What tool helps shred the pork easily?
A: Use two forks or a pair of meat claws for fast shredding — Buy it here.
Pulled Pork
Ingredients
Main Ingredients
- 4 pounds pork shoulder Use a fatty cut for juicier results.
- 1 cup barbecue sauce Additional barbecue sauce can be added after shredding.
- 1 medium onion, chopped Add for flavor.
- 4 cloves garlic, minced For seasoning.
- 1 teaspoon salt Adjust to taste.
- 1 teaspoon pepper Adjust to taste.
- 8 buns soft buns For serving.
- 2 cups coleslaw For serving alongside or on top.
Instructions
Preparation
- Season the pork shoulder with salt and pepper.
- Sear the pork in a hot skillet until browned on all sides.
Cooking
- Place the pork in a slow cooker, add chopped onion and minced garlic, and pour barbecue sauce over the top.
- Cook on low for 8 hours or until the pork is tender and easily shredded.
Serving
- Remove the pork, shred with forks, and mix in additional barbecue sauce if desired.
- Serve on buns with coleslaw.
