Best Pulled Pork Recipe

I made the Perfect Pulled Pork and the leftovers vanished so fast I’m not saying who ate them but it will ruin every other pork sandwich you try.

I am obsessed with the mess and the payoff of the Best Slow Cooker Pulled Pork. I love how a pork shoulder (Boston butt) falls apart, the fat turning into ridiculous juiciness.

I get weak for the smoke of smoked paprika and the sweet-sour hit. But mostly I want the sloppy, saucy bites piled high on a Pulled Pork Sandwhich, juice soaking the bun.

It’s loud, sticky, and impossible to eat without smiling. And yes, I’ll make it in the Crock Pot Pulled Pork Recipe because patience tastes better here.

Worth every messy bite, no regrets. Every time, no shame.

Ingredients

• Pork shoulder: the juicy, fatty protein that falls apart and feeds a crowd.
• Yellow mustard: Basically a sticky binder that helps the rub cling.
• Brown sugar: Adds caramel sweetness and helps form a tasty crust.
• Smoked paprika: Gives gentle smokiness, warm color, and a cozy aroma.
• Kosher salt: Brings out meat flavor and helps with juicy texture.
• Black pepper: Fresh bite and a little heat that’s never boring.
• Garlic powder: Savory backbone that’s easy and crowd-pleasing.
• Onion powder: Adds mellow sweetness without chopping or fuss.
• Chili powder: Earthy warmth and mild chili character, nothing crazy.
• Cumin: Nutty, warm note that makes it feel more rustic.
• Cayenne: Optional kick if you like it lively and a little mean.
• Apple cider or juice: Keeps meat moist and adds subtle fruit brightness.
• Apple cider vinegar: Cuts richness with tang and balances the sweetness.
• Worcestershire sauce: Plus umami depth, kind of savory and tangy.
• Olive oil: Helps the rub stick and adds a smooth mouthfeel.
• BBQ sauce: Sweet, tangy finishing touch you’ll dunk or slather.
• Buns or slider rolls: Soft vehicle for juicy meat and messy hands.
• Quick slaw: Crisp, creamy contrast that cools down the richness.
• Optional pickles/onion/hot sauce: Bright, crunchy, or spicy add-ons you’ll love.

Ingredient Quantities

• 1 pork shoulder (Boston butt), 4 to 6 lb, bone in or boneless, fatty is better
• 2 tbsp yellow mustard (acts like a binder)
• 1/2 cup packed light brown sugar
• 2 tbsp smoked paprika or regular paprika if you dont have smoked
• 1 tbsp kosher salt
• 2 tsp freshly ground black pepper
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp chili powder
• 1 tsp ground cumin
• 1/4 to 1/2 tsp cayenne pepper, optional for heat
• 1 cup apple cider or unsweetened apple juice
• 1/4 cup apple cider vinegar
• 2 tbsp Worcestershire sauce, optional but recommended
• 2 tbsp olive oil or neutral oil
• 1 cup of your favorite BBQ sauce, for serving
• 8 to 12 hamburger buns or slider rolls, for serving
• For quick slaw: 4 cups shredded green cabbage, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, salt and pepper to taste
• Optional: dill pickle slices, sliced red onion, or extra hot sauce for serving

How to Make this

1. Preheat oven to 250F. Pat the 4 to 6 lb pork shoulder dry, trim only big pieces of loose fat, then spread 2 tbsp yellow mustard all over the meat so the rub will stick.

2. In a bowl mix 1/2 cup packed light brown sugar, 2 tbsp smoked paprika (or regular), 1 tbsp kosher salt, 2 tsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp ground cumin, and 1/4 to 1/2 tsp cayenne. Rub that all over the pork, press it in good, every nook. Drizzle 2 tbsp olive oil first if the shoulder is very dry.

3. Put the pork fat-side up on a rack in a roasting pan or Dutch oven. Pour 1 cup apple cider (or unsweetened apple juice) and 1/4 cup apple cider vinegar into the pan, add 2 tbsp Worcestershire sauce. The liquid keeps the meat moist and will make a little pan sauce later.

4. Cover tightly with foil or a lid and roast low and slow at 250F for about 5 to 7 hours until internal temp reaches 195F to 205F. If you have a probe thermometer you can leave it in. Temps vary by size, so go by tenderness not just time. You’ll know it’s ready when a fork slides in like butter.

5. Optional last step for crust: Uncover for the last 30 to 45 minutes to firm up the bark if you like a more crusty exterior. Watch it so it does not dry out.

6. Remove pork to a cutting board and let rest, tented loosely with foil, for 20 to 30 minutes. Save the pan juices. Don’t skip resting or you’ll lose a ton of juiciness.

7. Meanwhile make the quick slaw: toss 4 cups shredded green cabbage with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, and salt and pepper to taste. Chill until ready. It adds brightness and crunch.

8. Shred the pork using two forks or meat claws, pulling out any big bits of fat. Mix in some of the reserved pan juices (skim off excess fat first) so the meat stays saucy. Stir in 1 cup of your favorite BBQ sauce to taste but keep some sauce on the side.

9. Toast 8 to 12 hamburger buns or slider rolls lightly, pile on a generous heap of pulled pork, top with quick slaw, dill pickle slices and sliced red onion if using. Add extra hot sauce if you want heat.

10. Serve warm with extra BBQ sauce on the side. Leftovers reheat great in a covered pan with a splash of apple cider or in a slow cooker on low for pulled pork sandwiches all week.

Equipment Needed

1. Oven (preheat to 250F)
2. Roasting pan with rack or a large Dutch oven (to hold the pork and pan juices)
3. Instant read or probe meat thermometer
4. Large bowl for mixing the rub
5. Measuring cups and spoons
6. Heavy-duty foil or Dutch oven lid (to cover while roasting)
7. Cutting board and carving knife
8. Two forks or meat claws for shredding, plus tongs for handling the pork

FAQ

Best Pulled Pork Recipe Substitutions and Variations

• Pork shoulder (Boston butt): use pork picnic roast if thats what you have, or a beef brisket for a richer flavor (longer cook though), or try canned young green jackfruit for a vegetarian pulled “pork” option — works well with the same spices if you shred and simmer it in sauce.
• Yellow mustard (binder): Dijon or spicy brown mustard work fine, mayo spread thinly or a slurry of oil + a little apple cider vinegar will also help the rub stick, or brush with a thin layer of Worcestershire if you dont have any mustard.
• Light brown sugar: substitute maple syrup or honey (use a bit less, start with 3/4 cup syrup for 1/2 cup sugar), or coconut sugar for a less sweet, slightly nuttier note, brown sugar packed can be swapped 1:1 with molasses added if you want more depth.
• Apple cider vinegar: white wine vinegar or plain white vinegar with a pinch of sugar, fresh lemon juice for brightness in a pinch, or use extra apple juice (reduce the sweetener in the rub) if you want gentler acidity.

Pro Tips

1) Let the pork come closer to room temp for 30 to 45 minutes before it goes in the oven. It cooks more evenly that way and you avoid an overcooked crust with an underdone middle.

2) Don’t skip the mustard even if it seems weird. It acts as a binder so the rub stays on, and it helps form a better bark. If your shoulder is dry, rub a little oil first so the seasoning grabs.

3) Probe thermometer > guessing. Aim for 195F to 205F and test for tenderness not just temp. When a fork slips in like butter you’re golden. If it stalls, be patient, leave it covered and low; rushing will give you stringy meat.

4) Save and skim the pan juices, then mix some back into the shredded pork. Skimming off excess fat first keeps it from getting greasy, but that flavorful jus is what keeps sandwiches juicy the next day.

Best Pulled Pork Recipe

Recipe by Noel Matthews

0.0 from 0 votes

I made the Perfect Pulled Pork and the leftovers vanished so fast I'm not saying who ate them but it will ruin every other pork sandwich you try.

Pin

Servings

10

servings

Calories

665

kcal

Equipment: 1. Oven (preheat to 250F)
2. Roasting pan with rack or a large Dutch oven (to hold the pork and pan juices)
3. Instant read or probe meat thermometer
4. Large bowl for mixing the rub
5. Measuring cups and spoons
6. Heavy-duty foil or Dutch oven lid (to cover while roasting)
7. Cutting board and carving knife
8. Two forks or meat claws for shredding, plus tongs for handling the pork

Ingredients

• 1 pork shoulder (Boston butt), 4 to 6 lb, bone in or boneless, fatty is better

• 2 tbsp yellow mustard (acts like a binder)

• 1/2 cup packed light brown sugar

• 2 tbsp smoked paprika or regular paprika if you dont have smoked

• 1 tbsp kosher salt

• 2 tsp freshly ground black pepper

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 1 tbsp chili powder

• 1 tsp ground cumin

• 1/4 to 1/2 tsp cayenne pepper, optional for heat

• 1 cup apple cider or unsweetened apple juice

• 1/4 cup apple cider vinegar

• 2 tbsp Worcestershire sauce, optional but recommended

• 2 tbsp olive oil or neutral oil

• 1 cup of your favorite BBQ sauce, for serving

• 8 to 12 hamburger buns or slider rolls, for serving

• For quick slaw: 4 cups shredded green cabbage, 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, salt and pepper to taste

• Optional: dill pickle slices, sliced red onion, or extra hot sauce for serving

Directions

• Preheat oven to 250F. Pat the 4 to 6 lb pork shoulder dry, trim only big pieces of loose fat, then spread 2 tbsp yellow mustard all over the meat so the rub will stick.
• In a bowl mix 1/2 cup packed light brown sugar, 2 tbsp smoked paprika (or regular), 1 tbsp kosher salt, 2 tsp black pepper, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tbsp chili powder, 1 tsp ground cumin, and 1/4 to 1/2 tsp cayenne. Rub that all over the pork, press it in good, every nook. Drizzle 2 tbsp olive oil first if the shoulder is very dry.
• Put the pork fat-side up on a rack in a roasting pan or Dutch oven. Pour 1 cup apple cider (or unsweetened apple juice) and 1/4 cup apple cider vinegar into the pan, add 2 tbsp Worcestershire sauce. The liquid keeps the meat moist and will make a little pan sauce later.
• Cover tightly with foil or a lid and roast low and slow at 250F for about 5 to 7 hours until internal temp reaches 195F to 205F. If you have a probe thermometer you can leave it in. Temps vary by size, so go by tenderness not just time. You'll know it's ready when a fork slides in like butter.
• Optional last step for crust: Uncover for the last 30 to 45 minutes to firm up the bark if you like a more crusty exterior. Watch it so it does not dry out.
• Remove pork to a cutting board and let rest, tented loosely with foil, for 20 to 30 minutes. Save the pan juices. Don't skip resting or you'll lose a ton of juiciness.
• Meanwhile make the quick slaw: toss 4 cups shredded green cabbage with 1/2 cup mayonnaise, 2 tbsp apple cider vinegar, 1 tbsp sugar, and salt and pepper to taste. Chill until ready. It adds brightness and crunch.
• Shred the pork using two forks or meat claws, pulling out any big bits of fat. Mix in some of the reserved pan juices (skim off excess fat first) so the meat stays saucy. Stir in 1 cup of your favorite BBQ sauce to taste but keep some sauce on the side.
• Toast 8 to 12 hamburger buns or slider rolls lightly, pile on a generous heap of pulled pork, top with quick slaw, dill pickle slices and sliced red onion if using. Add extra hot sauce if you want heat.
• Serve warm with extra BBQ sauce on the side. Leftovers reheat great in a covered pan with a splash of apple cider or in a slow cooker on low for pulled pork sandwiches all week.

Notes

• Below you’ll find my best estimate of this recipe’s nutrition facts. Treat the numbers as a guide rather than a rule—great food should nourish both body and spirit. Figures are approximate, and the website owner assumes no liability for any inaccuracies in this recipe.

Nutrition Facts

• Serving Size: 200g
• Total number of serves: 10
• Calories: 665kcal
• Fat: 36g
• Saturated Fat: 12g
• Trans Fat: 0.5g
• Polyunsaturated: 3g
• Monounsaturated: 15g
• Cholesterol: 140mg
• Sodium: 900mg
• Potassium: 600mg
• Carbohydrates: 40g
• Fiber: 2g
• Sugar: 18g
• Protein: 40g
• Vitamin A: 500IU
• Vitamin C: 15mg
• Calcium: 60mg
• Iron: 3mg