Pulled Pork: Tender Shredded Pork with Barbecue Sauce

Pulled pork is the ultimate comfort food — tender, flavorful, and juicy meat that falls apart with a touch of the fork, coated in a rich, smoky barbecue sauce. It’s a crowd-pleaser that works equally well in sandwiches, tacos, nachos, or served with sides like coleslaw and cornbread.

In this guide, you’ll find everything you need to know to make pulled pork at home — whether you’re using a slow cooker, oven, smoker, or Instant Pot.

 Ingredients (Serves 8–10)

 For the Pork:

• 1.5–2 kg (3–4 lbs) pork shoulder (also called pork butt or Boston butt), boneless or bone-in

• 2 tbsp olive oil

Dry Rub (optional but recommended):

• 1 tbsp paprika

• 2 tsp garlic powder

• 2 tsp onion powder

• 1 tsp smoked paprika (for depth)

• 1 tsp cumin

• 1 tbsp brown sugar

• 1 tsp salt

• 1 tsp black pepper

• ½ tsp chili powder or cayenne (optional)

 For the Cooking Liquid:

• 1 cup chicken broth or water

• 1 tbsp apple cider vinegar

• 1 tsp Worcestershire sauce (optional)

• 1/2 cup BBQ sauce (optional — adds flavor while cooking)

For the Sauce:

• 1 to 1½ cups of your favorite barbecue sauce (store-bought or homemade)

 Time Breakdown

 Instructions

Step 1: Season the Pork

1. Pat the pork dry with paper towels.

2. Mix the dry rub ingredients together.

3. Rub the mixture generously over the entire pork shoulder.

4. Optional: Let it marinate in the fridge for at least 1 hour or overnight.

Step 2: Sear the Meat (for flavor)

• Heat 2 tbsp of olive oil in a large skillet.

• Sear the pork on all sides until browned (3–4 min per side). This enhances the flavor.

Step 3: Cook the Pork

Option 1: Slow Cooker (recommended for ease)

• Place the pork in the slow cooker.

• Add chicken broth, apple cider vinegar, Worcestershire, and a bit of BBQ sauce.

• Cook on LOW for 8–10 hours or HIGH for 4–6 hours, until it easily pulls apart.

Option 2: Oven

• Preheat oven to 150°C (300°F).

• Place pork in a Dutch oven or roasting pan with lid.

• Add liquid. Cover tightly with foil or lid.

• Cook for 3.5–5 hours, basting occasionally.

Option 3: Instant Pot (fastest)

• Cut pork into large chunks.

• Sauté in the pot to brown.

• Add liquid and cook on High Pressure for 60–75 minutes, then natural release for 15 minutes.

Option 4: Smoker (best flavor)

• Smoke pork shoulder at 110–120°C (225–250°F) for 8–10 hours, using hickory or applewood.

• Wrap in foil at 70°C internal temp (stall), finish cooking to 90–95°C internal.

Step 4: Shred the Pork

• Transfer pork to a large bowl or tray.

• Use two forks (or meat claws) to shred the meat.

• Discard large chunks of fat and bone if any.

Step 5: Add Barbecue Sauce

• Pour 1 to 1½ cups of BBQ sauce over shredded meat.

• Mix until evenly coated. Add cooking juices for moisture if needed.

 Tips & Tricks

• Best cut of meat: Pork shoulder (Boston butt) is ideal because it has fat and connective tissue that melt during slow cooking.

• Don’t skip the sear: Browning the meat before cooking adds rich umami.

• Make-ahead: Pulled pork tastes even better the next day. Reheat gently with extra sauce.

• Don’t over-sauce: Let people add extra sauce themselves. Too much can overpower the meat.

• Moisture fix: If dry, add some of the strained cooking liquid or broth back in before serving.

 Variations

• Spicy Pulled Pork: Add chipotle peppers or hot sauce to the sauce.

• Carolina Style: Use a vinegar-based sauce instead of sweet BBQ.

• Tex-Mex Style: Use taco seasoning and serve with tortillas.

• Asian Inspired: Replace BBQ sauce with hoisin, soy, and five-spice for bao buns.

• Beer-Braised: Use dark beer (like porter or stout) as cooking liquid.

 Serving Suggestions

Classic Sandwich

• Toasted brioche bun

• Coleslaw

• Pickles

• Extra BBQ sauce

Other Ideas:

• Tacos or burritos

• Pulled pork nachos

• Baked potatoes topped with pork and cheese

• Pulled pork mac and cheese

• Pulled pork pizza with red onion and jalapeño

• Rice bowls with veggies and sriracha mayo

 Suggested Sides

• Coleslaw (classic or vinegar-based)

• Baked beans

• Macaroni and cheese

• Cornbread

• Potato salad

• Grilled corn on the cob

Storage & Freezing

• Refrigerator: Store in airtight container up to 4 days.

• Freezer: Freeze in portions for up to 3 months.

• Reheat: Gently on stovetop or microwave with a splash of broth or BBQ sauce.

 Nutrition Estimate (Per Serving – ~150g meat with sauce)

Varies depending on sauce and exact pork cut.

 Homemade BBQ Sauce (Optional)

Ingredients:

• 1 cup ketchup

• 2 tbsp brown sugar

• 1 tbsp apple cider vinegar

• 1 tbsp Worcestershire sauce

• 1 tsp smoked paprika

• 1 tsp garlic powder

• Dash of cayenne (optional)

Instructions:

1. Mix ingredients in a saucepan.

2. Simmer for 10–15 minutes.

3. Adjust taste — more sugar for sweet, vinegar for tangy.

 Summary

Pulled pork is a versatile, hands-off meal that delivers maximum flavor for minimal effort. With the right cut, seasonings, and method, you can turn a humble pork shoulder into an unforgettable dish perfect for parties, game day, or weeknight comfort food.

FAQ

Can I use pork loin?

Yes, but it’s much leaner and can dry out. Shoulder is better for shredding.

Can I make it ahead?

Absolutely. It tastes even better the next day after sitting in the sauce.

Is it spicy?

Not unless you add heat. Adjust chili or hot sauce to your preference.

What if I don’t have BBQ sauce?

Make your own with ketchup, vinegar, sugar, and spices — recipe above!