This easy Pulled Pork recipe can be cooked in the oven, slow cooker, or instant pot. It’s made with Boston butt pork shoulder, a flavorful spice blend, apple cider vinegar to tenderize the meat, and brown sugar for a touch of sweetness and balance. You end up with the most tender, juicy, tasty pork that everyone will love.
Our favorite way to enjoy it is piled high on buns, topped with our Homemade BBQ sauce and this awesome Coleslaw. So good!
We’ve tried our fair share of pulled pork recipes over the years, but we always come back to this one. It has just enough vinegar to give it that tanginess, just the right amount of brown sugar for the sweet, and the perfect spice blend for all-around amazing flavor. Great for a weeknight dinner at home or perfect for feeding a crowd that never disappoints.
Best Cut of Meat for Pulled Pork
A 3-5 pound boneless Pork shoulder (or sometimes called Boston Butt, which is the same thing) is best for this recipe. After a low and slow cooking method, it turns fork-tender and can easily be pulled apart (thus the name.) Pork shoulder has a lot of connective tissue and is higher in fat, which allows the meat to remain tender and moist after slow cooking for a long period of time (without the end result being fatty.) Plus, more flavor!
Will a bone-in pork shoulder work with this recipe? Yes, though it might take a little longer to cook. I would check the internal temperature toward the end of cooking to see if it’s done.
Can you make pulled pork with pork loin? While some do make this with pork tenderloin or pork chops, we really don’t recommend it. Those cuts of pork resist shredding properly and can produce a dry, solid chunk of meat. Pork shoulder is available at most markets, so it’s not hard to find.
Pulled Pork Seasoning
Without great seasoning, your pork is going to be bland. Our seasoing is a combination of pantry staples, with the perfect amounts of each one to create the best flavor. We use a blend of brown sugar, garlic powder, onion powder, cumin, smoked paprika, ground mustard, salt, pepper, and cayenne. For optimal results, don’t eliminate any of them and make sure to rub it all over the pork in all the cracks and crevices. (Scroll below to the printable recipe card for details and measurements.)
Tips for Success
- Chill: If you can swing the time, we do recommend wrapping and chilling the roast for at least 2 hours (or overnight) after rubbing it with the spice blend. This allows the spices to permeate into the meat for the best flavor. This step is optional though, and the pork will still be delicious either way.
- Sear: We usually skip this step, but it really does make a difference in flavor. So do as we say, not as we do. Lol. Heat a few tablespoons of oil in a Dutch oven pot over medium-high heat. Add the seasoned raw meat (chilled or not) and sear for several seconds on all sides, then proceed with your desired cooking method.
- Cook low and slow: Cooking the pork for a long period of time over low heat is a MUST. Do not try and rush it or the meat will be tough – we promise it will be worth the wait. In the slow cooker it will take anywhere from 8-12 hours total, and in the oven it will take around 6-7 hours at 300 degrees.
How to Make Pulled Pork
Aside from the flavor and versatility, the great thing about this pulled pork recipe is you can prepare it in the oven, slow cooker, or instant pot! WOOT. Here’s a summary:
(Scroll below to the printable recipe card for details and ingredient measurements.)
In the Oven: Trim any excess fat (but not all) from the pork shoulder, then cut into 4 equal pieces. Rub the seasoning blend all over the pork. Pour the chicken broth and vinegar into the bottom of a large Dutch oven or heavy-bottomed pot; stir to combine. Add seasoned pork pieces to the pot. Cover pot with lid, place in a 300 degree F preheated oven, and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, or until pork is very tender and easily separates when pulled with a fork. Remove from oven and shred meat. Serve as desired.
Slow Cooker: Trim any excess fat (but not all) from the pork shoulder, then cut into 4 equal pieces. Rub the seasoning blend all over the pork. Pour the chicken broth and vinegar into the base of your slow cooker. Add in the seasoned pork pieces. Cover with lid. Cook on LOW for 8-10 hours or until pork is very tender and easily separates when pulled with a fork. Remove from slow cooker and shred meat. Serve as desired.
Instant Pot: Trim any excess fat (but not all) from the pork shoulder, then cut into 4 equal pieces. Rub the seasoning blend all over the pork. Pour chicken stock and vinegar to the base of the Instant pot. Add in the pork pieces. Cover the pot with lid and lock it in place, making sure the vent is in the sealed position. Cook on Manual/High pressure for 65 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid and shred the meat. Serve as desired.
Storing Leftovers and Freezing
Allow cooked pulled pork to cool completely before storing.
- How long is pulled pork good for? Store in the refrigerator in an airtight container. It will keep up to 3 days.
- Can you freeze pulled pork? Yep. Store in a freezer safe bag or container. It can stay frozen for up to 2 months. Thaw overnight in the refrigerator.
- How to reheat pulled pork: Add leftover pork and juices to an oven safe container or microwave safe bowl (add in a bit of water or chicken broth to keep the meat moist if it’s very dry.) For the oven, cover with aluminum foil and cook at 250 degrees F for about 25 minutes or until warmed through. For the microwave, place a damp paper towel over the meat and heat in one minute increments until warmed through.
What to Serve with Pulled Pork
Our favorite way to enjoy pulled pork is as sandwiches, piled high on buns with our homemade BBQ Sauce and favorite Coleslaw. But there are plenty of other ways to serve it. It goes great with a side of cilantro lime rice, potato salad, macaroni salad, a simple side salad, fruit salad, baked beans, or pickle de gallo and tortilla chips!
I hope you love this delicious and easy recipe – be sure to give it a review below! Also don’t forget to follow Belly Full on Facebook, Instagram, Pinterest, and YouTube!
Pulled Pork
Ingredients
- 3-4 pound boneless pork shoulder (Boston butt)
- 1/2 cup low-sodium chicken broth
- 1/3 cup apple cider vinegar
- 1/4 cup packed brown sugar
- 3 teaspoons kosher salt
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 2 teaspoons smoked paprika
- 2 teaspoons dry ground mustard
- 1 teaspoon cumin
- 1 teaspoon ground black pepper
- 1/4 teaspoon cayenne pepper , or to taste
- 8 soft sandwich rolls , for serving
- BBQ sauce , for serving
- coleslaw , for serving
Instructions
- Trim any excess fat (but not all) from the pork shoulder, then cut into 4 equal pieces.
- In a small bowl whisk together the brown sugar and all the seasonings; rub the spice mixture all over the pork pieces, getting in the nooks and crannies.
- Oven: Pour the chicken broth and vinegar into the bottom of a large Dutch oven or heavy-bottomed pot; stir to combine. Add seasoned pork pieces to the pot. Cover pot with lid, place in a 300 degree F preheated oven, and cook for 3 hours. Remove lid and cook for an additional 1-2 hours, or until pork is very tender and easily separates when pulled with a fork. Remove from oven, transfer pork to a clean work surface and shred with two forks. Drizzle a little of the pot juices over the meat to moisten, if necessary. Serve as desired.
- Slow Cooker: Pour the chicken broth and vinegar into the base of your slow cooker. Add in the seasoned pork pieces. Cover with lid. Cook on LOW for 8-10 hours or until pork is very tender and easily separates when pulled with a fork. Remove from slow cooker, transfer pork to a clean work surface and shred with two forks. Drizzle a little of the slow cooker juices over the meat to moisten, if necessary. Serve as desired.
- Instant Pot: Pour chicken stock and vinegar to the base of the Instant pot. Add in the seasoned pork pieces. Cover the pot with lid and lock it in place, making sure the vent is in the sealed position. Cook on Manual/High pressure for 65 minutes. When timer beeps, allow the pot to naturally release pressure, about 15 minutes longer. Remove lid, transfer pork to a clean work surface and shred with two forks. Drizzle a little of the pot juices over the meat to moisten, if necessary. Serve as desired.
- To Serve: Pile pork on rolls, and top with barbecue sauce and coleslaw, if desired.
- For more information about the pork and helpful tips, please refer to the full article.
- Note: nutritional calculation is only for the pork and does not include the buns, sauce, or coleslaw.
Nutrition
Other Notes
This was fabulous! Easy, clean versatile flavor! Sammiches, nachos, enchiladas and more!
Question… I am about to make this and I’m super excited based on all the reviews! Just curious, why should you cut the meat into four equal parts rather than cooking it whole? Thanks for sharing!
Do I double the seasonings if I double the weight?
This was dinner last night and we LOVED it! Served with coleslaw on buns.
Absolutely fantastic!
I tripled this recipe because I was serving a large crowd. It turned out great! I only didn’t have cayenne pepper on hand, but I did everything else as the recipe directed. Cooked it overnight and then left it on warm until about 5 pm. I barely had to touch it with the fork for it to come apart. I used Boston butt. It was so tender and flavorful. I will definitely be making this again.
This truly is the best pulled pork we’ve ever had! Every single person requested I make it once a week now. Didn’t need a thing added or taken away. Served with yellow rice and broccoli slaw and it was amazing!! Definite keeper!
Look no further for pork recipe! This one will tantalize your taste buds! I don’t often leave a review, but this one deserves it. Even my picky mother loved it and it smells like heaven when it’s cooking! I give it 100 out of 10! Delicious!
I was looking for a good pulled pork and finally found one that was so good and this sure is a keeper
This is hands down the best pulled pork I’ve ever had! I’m making it this
Sunday, again, but this
time for 50 people.
Excellent recipe even if you don’t want it shredded! Delicious!
Great flavor profile! It’s a keeper!
This was delicious!
Amy! I have made this recipe a few times and love it, it is my go to for pulled pork! Today I bought a bone in pork shoulder and I’m wondering if it will work the same as a boneless. Any feedback would be great! Thank you!
We used a bone-in pork butt roast. Refrigerated it overnight with the rub on it. It was delicious!! We did use the crock pot method. The meat was very flavorful!!!
This was a perfect meal for someone who works as it fed my family and they lived it. I have a feeling I will be making this more often!!
Not only is this amazing with pork, we also love this with boneless skinless chicken thighs, this truly makes the BEST pulled meat!!
This was a HUGE hit tonight at our family get together! The guys each went back for…thirds!! Husband is still raving about how good it was.
This is really the BEST pulled pork! This is the recipe I’ll use from now on! Followed recipe exactly except used regular paprika. It was so good, I could literally drink the juices in the crockpot!! Thanks for an amazing recipe ??
This is by far the best recipe I’ve ever made for pulled pork. Terrific.
Oh my goodness this was DELICIOUS!! Served it with some lemon-herbed rice. Leftovers are going in burritos tomorrow. Already excited for lunch!
Delish!
It was very delicious. I generally cook with Dr Pepper. Those days are over now that I have had it this way. Yummy!!
This recipe is perfect. We did ours in the oven. No fuss delicious, moist flavorful. Thank you for sharing.
Everyone loved this recipe!! Chef level cooking
Seriously delicious
Used my Instant Pot and it was delicious!!! Thank you. I will definitely repeat this again.
Even my husband who would never choose a crockpot meal was impressed by this!!
This is so delicious and easy. I have even frozen leftovers for future dinners or lunch and was delightfully surprised at the results. Nothing is as good as fresh, but I kept some of the cooking liquid for added flavor and moistness for the defrosted pork.