Pulled Pork

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This oven pulled pork cooks low and slow until perfectly tender with juicy shredded meat, rich savory flavor, and caramelized crispy edges. It’s an easy hands-off recipe that’s perfect for sandwiches, tacos, rice bowls, and feeding a crowd.

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Keyword: pulled pork, pulled pork recipe

Servings: servings

Ingredients

3-4 lbs. boneless pork shoulder
½ cup low-sodium chicken broth
⅓ cup apple cider vinegar
¼ cup packed brown sugar
3 tsp kosher salt
2 tsp garlic powder
2 tsp onion powder
2 tsp smoked paprika
2 tsp dry ground mustard
1 tsp cumin
1 tsp ground black pepper
¼ tsp 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.
(Optional searing) Heat 1 tbsp oil in a large Dutch oven over medium-high heat. Working in batches if necessary, sear the pork pieces for 2-3 minutes per side until browned. Transfer to a plate.
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°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 let rest for 10-15 minutes. 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.

Video

Notes

Pork shoulder, sometimes labeled Boston butt, gives the best tender shredded texture because the extra fat and connective tissue slowly break down during cooking. Bone-in pork shoulder also works, but it may need additional cooking time.
Cook the pork until it easily shreds with forks and reaches an internal temperature of about 195–205°F for the best texture. Rest the pork for 15–20 minutes before shredding to help keep the meat juicy.
Reserve some of the cooking liquid and stir a little into the shredded pork as needed for extra moisture and flavor.
Searing the pork before roasting adds extra savory flavor and deeper caramelization, but you can skip it if needed.
Serve on brioche buns, potato rolls, or toasted sandwich rolls with barbecue sauce and coleslaw.
Store leftover pulled pork in an airtight container with a little reserved cooking liquid for up to 4 days.
Nutritional calculation is only for the pork and does not include the buns, sauce, or coleslaw.
Slow Cooker Instructions: 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 Instructions: 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 the 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.

Nutrition