Pulled Pork isn’t just for barbecue season. You don’t have to be a pit master if you can be a “pot” master – be it Instant Pot, Crockpot, or Dutch Oven. All you need is one cut, three techniques, and five seasonings for endless meal possibilities.
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No grill? No problem. Too hot to grill? No problem. Big crowd? No problem. Meal prep for one? No problem. I mean, I don’t want to make it sound like my Beginner’s Guide to Pulled Pork is going to solve all your problems, but it might (depending on your problems).
If, like me, you spent your early cooking years daunted by those MASSIVE slabs of pork in the bottom case of the meat section and only opted for chops (or maybe a tenderloin if you were feeling fancy) then this is just the motivation you need to heave-ho that hog into your shopping cart.
Pulled. Pork. Is. For. Everyone. Don’t let old episodes of “BBQ Pit Wars” make you feel less than. You do not need to live in one of the Carolinas or own a literal mop for the sauce. You do not need to sweat over a grill. All you need is one of three pots, super basic seaonings, and two forks. Where there’s a will, there’s a pulled pork sandwich. How’s THAT for an inspirational kitchen quote?
What is Pulled Pork?
Whether you call it pulled or shredded, it’s exactly what it sounds like – a sizeable cut of pork (primarily the butt or shoulder) gets slow-cooked to the point where it easily falls (or is “pulled”) apart into juicy, meaty strands, gets doused with sauce, and then is traditionally eaten as a sandwich. It can also be made into tacos, nachos, bowls, soups, salads, sundaes (I presume)… you name it!
While most people equate pulled pork with traditional, slow-smoked Southern barbecue, those of us with shorter grill seasons – or whose HOA’s would never allow an offset smoker (much less a drum smoker) in the neighborhood, and even may get cranky about charcoal grills – have had to find workarounds. Lucky for you, I love pulled pork enough to have perfected several methods.
Dry Rub Ingredients
This tried and true blend is extremely flavorful and versatile. You can use it on any number of dishes, but it especially shines on pulled pork.
- Paprika: every one in awhile, opt for smoked for a different flavor profile
- Kosher Salt: not table salt (it will be way too salty!)
- Ground Pepper
- Garlic Powder
- Dried Oregano: “regular” total works, but like smoked paprika, Mexican oregano lends a different flavor profile. Try it paired with the smoked paprika!
Oven Pulled Pork Recipe
Meet the gold standard of “indoor barbecue.” Slow-braised oven pulled pork is practically perfect in every way. If you’ve got the time and tools, this should be your go-to. First, that initial sear infuses the pork with so much additional flavor. But on top of that, the fat renders so beautifully in the oven and then mixes with the dry rub and bastes this wee beastie in its own juice… oh, Mylanta, it really is the best “BBQ sauce” I’ve ever had.
- Divide a boneless cut into 3-4″ chunks, then coat on all sides with the dry rub.
- Sear at least two sides in bacon fat or avocado oil until a good crust forms. Sear in batches in a single layer.
- Return all the piece to the dutch oven and try to arrange in a single layer. Add ½ cup of water, cover, and braise in the oven for 3-4 hours until the liquid has cooked off and meat renders in its own fat. It will shred easily when ready.
- Shred on a cutting board or in the pot, and toss in the rendered pan sauce.
For the full post, chef’s tips, notes, and more, CLICK HERE.
Crockpot Pulled Pork Recipe
Whether you need to go hands-free, want low-and-slow tenderness, or both, Slow Cooker Pulled Pork delivers deep, developed flavor every time. Start up your crockpot in the morning for perfect pulled pork sandwiches by dinnertime, or makes a freezer-friendly meal for later. This method works for both bone-in and boneless cuts, and if you want to use a leaner cut (like pork loin), this is the only method I suggest. Want a variation? Try my Crockpot Apple Cider Pulled Pork.
- Mix dry rub seasonings in a small bowl. Truss boneless cuts with twine.
- Rub the seasoning mixture into the pork on all sides. Pour ½ cup of water into the slow cooker and add seasoned pork to the bowl.
- Seal and cook 9-10 hours on LOW. Test for doneness by gently pulling with the tines of a fork.
- Shred the pork, then return to the pot and toss in the pan sauce.
For the full post, chef’s tips, notes, and more, CLICK HERE.
Instant Pot Pulled Pork Recipe
Want that deep, slow-braised flavor fast? Pulled pork has never been quicker (90-minutes, baby!) thanks to the magic of Instant Pot. Add a sear beforehand and a quick roast after, and you’ve got a crispy pulled pork that will rival even the best oven-braised recipes. If it’s Taco Tuesday, switch it up with my Instant Pot Carnitas instead!
- Divide a boneless cut into 3-4″ chunks, then coat on all sides with the dry rub.
- Turn the Instant Pot to the “Saute” function and sear at least two sides in bacon fat or avocado oil until a good crust forms. Sear in batches in a single layer.
- Deglaze the inner pot pan with broth after all the pork is seared. Scrape up any browned bits. This step is essential when using an Instant Pot to avoid the “Burn” notice.
- Seal the pot and program to “High Pressure” for 35 minutes. Quick release after a 15 minute natural release.
- Once cooked, move the pork to baking sheet and shred. Brown in a 450°F oven for 10 minutes to crisp up.
- Meanwhile, use the Instant Pot Saute feature to simmer the pan sauce about 10 minutes, until reduced by half.
- Pour the sauce over the crispy pulled pork and serve immediately.
For the full post, chef’s tips, notes, and more, CLICK HERE.
Best Cuts for Pulled Pork
There are two preferred cuts for pulled pork: Boneless Pork Butt (aka Boston Butt) and Bone-In Pork Shoulder (aka Picnic Shoulder). No, a pork butt is not a “butt;” but yes, the shoulder is literally the shoulder. (The butt actually comes from the area behind the pig’s neck and head; the shoulder is located at the joint where the pig’s front legs meet its body.)
The shoulder is almost always going to come bone-in (and with a layer of pig skin on it that will have to be removed), whereas the butt usually just has its fat cap still attached, with beautiful marbling throughout. Bottom line – both are great, cost-effective cuts and work almost identically, but the edge usually goes to the butt for coming to you cleaner and having slightly more fat to keep the meat moist.
The cut of pork will dictate how you cook it. Our Oven Roasted and Instant Pot methods will only work with a boneless cut, but the Slow Cooker method works with both.
In a pinch (or if you’re trying to watch your fat intake) you CAN substitute pork loin (center-cut, never tenderloin) but be prepared – the results are going to be different because there’s less fat, muscle, and connective tissue. In other words, drier, less flavor, and lower shredability. If using this cut, choose the Slow Cooker method and try to periodically baste the meat.
Totally Shredded
When cooked properly (as per one of the three methods above), pulled pork will practically fall apart at the slightest prodding. But that’s not to say you don’t need to give it some elbow grease.
- Use sturdy forks. It’s not like stabbing a marshmallow. A bigger chunk, especially with a seared crust will need to be pried apart a bit.
- Invest in actual barbecue claws. I’m not a big fan of single-use kitchen aids but lots of people swear by these and probably worth it if you’re a pulled meat fanatic.
- Repurpose your mixer. That’s right! You can shred meat both in a stand mixer or with a hand mixer. Tutorials are available online but honestly, it’s pretty intuitive and ever so satisfying to see it live and in person and go “Huh. That was not as ridiculous as I thought it was going to be.”
How Much Pulled Pork Per Person?
A standard serving size should vary anywhere from 3-4 ounces, and a 4 lb. cut will yield 8-12 servings of cooked meat. Just bear in mind that you’ll want to portion based on what you’re preparing – a small street taco with additional fillings requires less meat than a pulled pork sandwich.
Storing and Freezing
Since almost any cut you use will yield A LOT of meat, and pulled pork freezes absolutely beautifully, do not feel bad about portioning it into Ziploc bags and freezing for future use. Squeeze as much air out as you can and seal it air-tight to keep for 2-3 months.
If you’re going to work on leftovers right away, you’re good to store in an airtight container for 2-3 days.
Using Up Leftovers
While you can absolutely use your leftovers for their original, intended purpose (pulled pork sammies with slaw, anyone?), feel free to get creative! Scroll for ideas.
- Make Pulled Pork Tamale Pie
- Make Pulled Pork Ragu
- Crisp pulled pork in a skillet and serve with Sweet Potato Hash
- Saute with taco seasonings and stuff into bell peppers
- Use it in some of your favorite recipes for nachos, enchiladas, tamales, burritos, and quesadillas
Best Sides Dishes to Serve with Pulled Pork
- Healthy Honey Cornbread
- Bacon Coleslaw
- Apple Cider Vinegar Coleslaw
- Fried Green Tomatoes
- Classic Potato Salad
- Tomato Salad with Hot Bacon Dressing
Did you make Pulled Pork with one of these methods? I’d love to know how it turned out! Leave a comment and a rating below.
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Recipe
How to Make Pulled Pork (Oven, Instant Pot, Slow Cooker)
Print Recipe Rate this Recipe Pin RecipeIngredients
- 2 tbsp paprika
- 2 tbsp kosher salt, NOTE: if you're sensitive to salt, start with 1 tbsp
- 2 tsp ground pepper
- 1.5 tsp garlic powder
- 1 tsp dried oregano
- 4 lb boneless boston butt, or bone-in shoulder (slow cooker only)
- 2-4 tbsp bacon fat or avocado oil, dutch oven and instant pot only
Instructions
Oven Pulled Pork
- Heat the oven to 300°F.
- Prepare the spice mixture. In a small bowl, mix the paprika, salt, pepper, garlic powder and oregano and mix to combine.
- Using a sharp knife, trim any excessive fat from the pork, but take caution to leave some intact (fat=flavor!). Slice the trimmed pork into 3-4" chunks. Dunk each side of the pork cubes into the spice mixture, covering all sides.
- Heat a dutch oven over medium-high heat. Add the fat of your choice and heat until it simmers. In batches, brown each side of the meat until the exterior is golden brown, 6-8 minutes per side. To ensure maximum browning, ensure pieces are not touching and that the pot is not overcrowded. For a 4-lb boston butt, this this typically takes me 3-4 batches total.
- Transfer the meat back to the dutch oven and arrange in a single layer at the bottom of the pan – for this stage it's totally fine for the pieces to be touching, and it will be a bit snug. Add ½ cup of water to the dutch oven, cover, and transfer to the oven. Braise in the oven for 3-4 hours, or until the meat easily pulls with a fork. In the last hour or so, all of the liquid will have cooked off and the meat will start to render in its own fat.
- Remove from the oven, allow to cool, and then shred with a fork. The cooked meat can be immediately consumed, or, divided into 1-pound portions and freeze. To freeze, I wrap the pork in plastic wrap, then store in a gallon zip-lock bag. Cooked pork keeps well in the freezer for up to 3 months.
Instant Pot Pulled Pork
- Make the dry rub. Combine the paprika, salt, pepper, garlic powder, and oregano in a small bowl. Whisk until the spices are evenly distributed.
- Dive the pork into 3-4 pieces. Dip each side into the dry rub to form a coating on all sides.
- Press the "Sautee" button on the Instant pot, add two tablespoons cooking fat, and allow the inner pot to heat up until the fat shimmers.
- Add one-third of the pork pieces to the pot in a single layer; leave a bit of space between each piece. Sear, undisturbed, until a golden-brown crust forms, about 5 minutes. Flip and sear on other side. Remove the pork from the pot and set aside onto a plate. Repeat with the remaining pork, being sure to brown in batches in a single layer. Add additional cooking fat as needed.
- Pour in one cup of beef broth and scrape up any browned bits from the bottom of the pot using a wooden spoon.
- Press the "Cancel" button to turn off the sautee feature. Return the pork to the Instant Pot. Secure the lid and ensure the pressure valve is set to sealing. Program the Instant Pot to "High Pressure" for 35 minutes. Once the timer goes off, allow a 15 minute natural pressure release, then perform a quick release.
- Heat the oven to 450°F.
- Remove the pork pieces from the pot and place onto a baking sheet. Shred the pork using 2 forks and spread into an even layer. Transfer the pork to the oven to brown for 10 minutes.
- While the pulled pork browns, reduce the sauce. Press the "Sautee" button on the instant pot. Simmer the sauce until reduced by half, about 10 minutes.
- Pour the sauce over the crispy pulled pork. Serve immediately. See post for our favorite suggestions.
Slow Cooker Pulled Pork
- Prepare the spice mixture. In a small bowl, mix the paprika, salt, pepper, garlic powder and oregano and mix to combine.
- If your cut is boneless, truss with twine.
- Rub the seasoning into the pork on all sides. Pour half a cup of water into the slow cooker, then transfer the seasoned pork to the slow cooker bowl.
- Secure the lid and cook 9-10 hours on LOW. The pork is ready when you can easily pull a piece with the tines of a fork.
- Shred the pork, then return to the pot and toss in the pan sauce.
- Serve on buns with coleslaw.
[…] would be awesome with pulled pork sandwiches, or just a juicy thick cut […]