Pulled Pork

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Easy Pulled Pork recipe cooked in the oven, slow cooker, or instant pot. The most tender, juicy, tasty pork that everyone will love!

Prep Time10

Cook Time5

Total Time5 10

Course: Main Course

Cuisine: American

Keyword: pulled pork, pulled pork recipe

Servings:

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