How To Make Pulled Pork In Just A Few Steps

This easy pulled pork recipe doesn't require fancy tools or special items. Most of what you want might be sitting in your kitchen right now. The rest is easy to find at any store. No special shopping trips needed.

Simply mix the basic ingredients together and you’ll have that rich, tender pulled pork everyone knows. It's that easy.

• Pork Butt: It’s actually shoulder meat, so don’t let the name fool you. It is loaded with tiny streaks of fat running through it that melt while cooking, keeping everything nice and juicy. Boneless pork shoulder works too. The choice is yours.
• Vegetable Oil: It helps your spices stick to the meat and promotes better browning. You can swap it for any neutral oil like canola or grapeseed - just avoid olive oil since it can burn.
• Brown Sugar: This isn't just for sweetness - it helps create that gorgeous dark crust on the outside of your pork and balances out the savory flavors. The molasses in brown sugar adds depth you just can't get from white sugar.
• Paprika: Smoked paprika brings that crucial smokehouse flavor to your pulled pork. Regular paprika works, but smoked variety adds that outdoor BBQ taste even when you're cooking indoors.
• Garlic Powder: Gives you consistent garlic flavor throughout the meat - better than fresh garlic which can burn during the long cooking time. It adds that savory punch that makes your mouth water.
• Ground Cumin: This is your secret weapon for authentic BBQ flavor. It adds an earthy, slightly smoky note that makes people wonder why your pulled pork tastes so good. 
• Onion Powder: Like garlic powder, it gives you that essential savory base flavor without the burning issues you'd get with fresh onions. It adds depth without being obviously "oniony."
• Salt and Pepper: They might seem basic, but they're crucial. Salt especially - it doesn't just season but helps the meat stay juicy during cooking. Be generous here - this is a big piece of meat.
• Lager: Lager beer tenderizes the meat and adds a subtle complexity to the flavor. Don't worry - the alcohol cooks off. If you can't use beer, go for apple juice or chicken broth. Both work great!
• BBQ Sauce: For the finishing touch! While store-bought works fine, homemade BBQ sauce lets you control the sweet-tangy balance. You can serve it on the side, but it's recommended to mix some into the pulled pork right after shredding while it's still hot.

Tools Required

• Sharp Knife and Cutting Board
• Mixing Bowl
• Tongs
• Roasting Pan or Baking Dish
• Meat Thermometer
• Forks or Meat Claws

Preparing restaurant-worthy pulled pork at home is easier than you think. No upscale smoker or professional cooking skills are needed - just your oven, a Dutch oven, and a little patience.

Follow these simple steps, and you'll create a soft, flavorful pulled pork that'll have everyone asking for seconds. The best part is most of the cooking time is hands-off, letting your equipment do all of the difficult work.

Ingredients

• 4-pound boneless pork butt
• 2 tablespoons vegetable oil
• 12-ounce lager beer
• 1-2 cups BBQ sauce

Dry Rub:

• 3 tablespoons packed dark brown sugar
• 1 tablespoon smoked paprika
• 1 tablespoon kosher salt
• 1 teaspoon ground cumin
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• Freshly ground black pepper

Instructions

Step 1: Prep Your Pork

Look at your pork butt - you'll see some white fat on the outside. Trim off the really thick parts, but keep some fat. It's what keeps your meat from drying out.

Smaller chunks work better than one huge piece. Cut it up about the size of your fist so everything cooks at the same speed.

Step 2: Make the Dry Rub

Grab a bowl and dump in your dry rub ingredients. Mix them together with a spoon until the color looks even. Break up any lumps of brown sugar you find. The rub should look like dark sand when you're done.

The spices and sugar work together to make a tasty outer layer as it cooks.

Step 3: Season Well

Now comes the messy part - get your hands in there! Take each piece of pork and coat it with the spice mix. Press the rub into the meat firmly. Flip each piece over and do the same on all sides. Don't just sprinkle it - really work it in.

Get every spot covered. If you want it extra flavorful, season it and stick it in the fridge overnight.

Step 4: Brown for Better Flavor

Turn on the stove with your Dutch Oven and heat up to medium high. Pour in your oil and let it get hot - you'll see it shimmer. Place your spice-coated pork pieces in the pot. Listen for the sizzle!

Let each side turn brown and crusty - about 2 minutes per side. Don't crowd the pot; work in batches if you need to. Keep an eye on it because the sugar in your rub can burn quickly. You're not cooking the meat through here, just developing flavor.

Step 5: Add Beer

Take your beer and pour it around the sides of the pot, not directly over your nicely browned pork. Pour enough liquid to cover the bottom by about half an inch. Keep that lid tight as you don't want the steam getting out.

Step 6: Cook Low and Slow

Your oven should be at 300°F. Put your covered pot in and let it cook for 3 hours. During this time, the tough meat fibers start to break down and get tender. After 3 hours, take the lid off. Now cook it for another 1-2 hours.

This extra time lets some liquid evaporate and makes the meat super tender. You'll know it's ready when you can easily stick a fork in and twist it - the meat should fall apart.

Step 7: Shred the Meat

Move your cooked pork to a cutting board and give it 10 minutes to rest. This step keeps all those tasty juices in the meat where they belong.

Take two forks, stick them in the meat, and pull in opposite directions. The meat should shred easily, like pulling apart cotton candy. If it's not pulling apart easily, it needs more time in the oven.

Step 8: Final Touch

While your meat is still warm, add your BBQ sauce. Start with a little - you can always add more. Mix it well with your forks so every shred of meat gets coated.

Take a taste. If you want it saucier, add more BBQ sauce. For a tangier taste, include a splash of the cooking liquid from the pot.

Pile your pulled pork high on soft buns. Put extra BBQ sauce and perhaps some coleslaw nearby. The meat must be juicy, smooth, and full of flavor - ideal for sandwiches or tacos. Or, simply eat directly off your fork!

For ease and convenience, or to explore other techniques, use your reliable slow cooker. Just season the meat, drop it in before work, and come home to dinner. Perfect when you don't want to heat up the whole kitchen.

The meat just sits there cooking in its own juices all day. By dinner time, it's so soft it barely needs help falling apart. And it is incredibly juicy.

Instructions

1. Pour a little oil into your slow cooker and place your seasoned pork inside. Add your beer (or broth) around the sides of the meat - you want about a half inch of liquid in the bottom. Don't pour it over the top or you'll wash off all those good spices.
2. Set your slow cooker to LOW and let it work its magic for 8-10 hours. If you're in a hurry, you can cook it on HIGH for 5-6 hours, but low and slow gives the best texture.
3. Don't lift the lid while it's cooking! Every time you peek, you lose heat and add 20 minutes to your cooking time.
4. When you stick a fork in and twist, the meat should just break apart without any fight. That's when you know it's ready.
5. Take it out and let it sit for 10 minutes. The meat needs a little break too. Shred it using two forks, pulling in opposite directions.
6. Mix in your favorite BBQ sauce while the meat is still warm. Start with a little and add more to taste. If it seems dry, spoon in some of that cooking juice.
7. For extra crispy bits (like you'd get from the oven method), spread your shredded pork on a baking sheet and broil it for a few minutes. Watch it carefully - just a couple of minutes under the broiler adds a nice texture without drying out the meat.

Your pulled pork will stay warm in the slow cooker on the "keep warm" setting for up to 2 hours - perfect for parties or game day gatherings.

Oven Method Timing (at 300°F):

• 4-5 pounds: 4-5 hours total (3 hours covered, then 1-2 hours uncovered)
• 6-7 pounds: 5-6 hours total (4 hours covered, then 1-2 hours uncovered)
• 8-9 pounds: 6-7 hours total (5 hours covered, then 1-2 hours uncovered)

Different Oven Temperatures:

• 250°F: Add 1-2 hours to total time
• 275°F: Add 30-45 minutes to total time
• 325°F: Reduce total time by 30-45 minutes
• 350°F: Reduce total time by about 1 hour

Slow Cooker Timing:

• LOW setting: 8-10 hours
• HIGH setting: 5-6 hours

Here's the deal about timing - every piece of meat is different. Your actual time depends on several factors. Fat, thickness and even your cooker make a difference.

Some ovens run hot, some run cool. Same with slow cookers. Even how cold your meat was when you started cooking affects the time.

Don't rely just on the clock. Your pork is done when it's really done. Here's what to look for: stick a fork in the meat and twist - it should fall apart easily. If there's any resistance, keep cooking.

Get yourself a good meat thermometer. You want 195-205°F inside. At that point, it'll be so tender it basically pulls itself apart. The meat will literally melt in your mouth when it's ready.

• Room Temperature Start: Take your pork out of the fridge 30-60 minutes before cooking. Cold meat straight from the fridge will cook unevenly. Room temperature meat cooks evenly from edge to center.
• Don't Skip the Browning: Those extra minutes of browning the meat are pure gold. That high heat turns the sugar dark and crusty in a good way.
• Keep the Lid On: About that lid - every peek lets out heat and steam. Just let it be until time's up. Your meat needs consistent heat and moisture to get tender. Set your timer and let it do its thing.
• Save That Liquid: That liquid in the bottom of your pot is flavor gold. Strain it, let it cool, and skim off the fat. Mix some back into your shredded meat to keep it juicy. Save the rest - it's perfect for reheating leftovers or adding to soups.
• Let It Rest: Give your cooked pork 10-15 minutes to rest before shredding. The juices redistribute throughout the meat, making it moister and more flavorful.
• Shred While Hot: Don't wait until your pork cools to shred it. Hot meat shreds easier and soaks up sauce better. Plus, you can better judge if it needs more seasoning while it's warm.
• Keep Some Chunks: Don't shred everything into tiny pieces. Leave some bigger chunks when you're pulling it apart. Makes each bite more fun and looks better on the plate.

Classic Sandwich: Stack warm, saucy pulled pork on a toasted brioche bun. Add cold, crunchy coleslaw right on top - the contrast between hot meat and cool slaw is magical. Serve with extra sauce on the side and plenty of napkins.

Tacos: Get those corn tortillas nice and warm. Pile in your pork, and throw on some diced onion and fresh cilantro. Squeeze a lime over top. Great for Taco Tuesday or summer parties.

Loaded Baked Potato: Split open a fluffy baked potato while it's hot. Drop in some butter, add hot pork, and pile on cheese. Finish with a good spoonful of sour cream and green onions. This makes a hearty winter dinner.

Breakfast Hash: Crisp up some diced potatoes, add pulled pork, and let it get crispy too. Top with a fried egg and hot sauce. Makes any Saturday or Sunday morning better!

BBQ Pizza: Switch up the tomato sauce on your dough for BBQ. Then, add shredded pork, some thin sliced red onions, and both types of cheese (cheddar and mozzarella). Sweet meets savory in the best way.

Mac and Cheese Mix-In: If you have some mac and cheese, mix in some hot pulled pork. The BBQ and cheese sauce together is so good. Top with crispy fried onions for crunch.

Don't worry if you've made too much pulled pork - it is actually ideal for leftovers. The flavors often get even tastier after a day or two.

Keep some in the fridge for quick meals all week. Freeze the rest for those lazy nights when cooking's not happening.

In the Fridge

Let your pulled pork cool slightly. Pack it in airtight containers with some of the cooking liquid or extra sauce to keep it moist. It'll stay good for 4-5 days. Store the extra cooking liquid separately - it's perfect for reheating.

In the Freezer

Portion your pulled pork into serving sizes you'll use later. Pack each portion in freezer bags, adding a spoonful of cooking liquid or sauce. Squeeze out all the air - air is the enemy of frozen food.

Label with the date. It'll keep for up to 3 months.

How to Reheat

From the Fridge: Put your pulled pork in a pan with a splash of cooking liquid or sauce. Cover and heat on low, stirring occasionally. Add more liquid if it seems dry.

You can also microwave it - just cover the container and heat in 1-minute bursts, stirring between.

From the Freezer: First, thaw pulled pork overnight in the fridge. Never thaw at room temperature — it's not safe. If in a hurry, use your microwave's defrost setting, and then heat normally.