Pulled Pork
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Get ready for a Pulled Pork recipe that’s truly a game-changer! Simple to prepare but oh-so-impressive, this slow-roasted pork is melt-in-your-mouth tender, flavorful, and perfect for any occasion.
The Best Pulled Pork Recipe
Imagine biting into a piece of pork that’s so tender and juicy, it literally melts in your mouth. With this pulled pork recipe, that’s exactly what you get! Slow-roasted to perfection, this pork shoulder takes on an incredible depth of flavor thanks to the perfect blend of spices in our dry rub. And the secret to this mouthwatering goodness? An overnight brine that ensures every bite is loaded with flavor.
But the beauty of this dish goes beyond its scrumptious taste. This pulled pork is versatile, making it a crowd-pleaser regardless of the occasion. Stack it high on a sandwich for a hearty lunch, roll it into a burrito for a satisfying dinner, or serve it up solo with your favorite sides. Either way, this pulled pork is your ticket to an unforgettable meal. Trust me, once you try this recipe, you’ll be hooked!
Why You’ll Love This Pork Shoulder
- Simplicity: Despite its gourmet taste, this pulled pork recipe is incredibly straightforward and requires minimal hands-on time, making it perfect even for novice cooks.
- Versatility: This pulled pork is a chameleon in the kitchen, fitting seamlessly into sandwiches, tacos, or as a standalone star with your favorite sides. It’s a go-to recipe for any occasion.
- Flavor Profile: Slow-roasted and bathed in a medley of carefully balanced spices, this pulled pork is nothing short of a flavor explosion. The overnight brine and spice rub guarantee a delectably tender and juicy result that’s sure to impress.
- Cumin, Garlic Powder, Onion Powder, Chili Powder, Cayenne Pepper, Salt, Pepper, Paprika: These spices team up to create a powerhouse of flavor that will infuse the pork. Feel free to adjust to your liking, adding more heat or experimenting with other spices or dried herbs.
- Brown Sugar: Used in the dry rub, brown sugar assists in creating a wonderful crust on the pork while roasting, thanks to its caramelizing properties.
- Pork Shoulder: The pork shoulder is perfect for slow roasting due to its beautiful marbling of fat that melts down during cooking to yield a tender, juicy dish. If you can’t find pork shoulder, pork butt is a great substitute.
- Salt, Brown Sugar, Water, Dry Rub mix, Bay Leaves: The brine serves a dual purpose – tenderizing the meat and infusing it with flavor. The elements in your brine are flexible, with additions like apple cider vinegar or different spices welcome. Bay leaves provide a subtle, savory aroma to the brine.
Get ready to be amazed by this incredibly easy pulled pork recipe. It’s a hands-off dish that slow cooks to perfection while you go about your day, delivering mouth-watering results with minimal effort. So let’s get started.
The first step is all about preparation. The night before you plan to serve the pork, mix together all the spices for the dry rub. You’ll need this for the brine and for rubbing onto the meat later.
Now, let’s create the brine solution. It’s a simple mix of salt, brown sugar, cold water, and some of your dry rub mix. Add a couple of bay leaves for that extra depth of flavor. Submerge your pork shoulder in this tasty bath, cover it, and let it sleep in the fridge overnight. If it’s easier, you can use a big ziploc bag for this.
The next morning, remove the pork from the brine, pat it dry, and get ready to work that dry rub magic. Make sure to give it a good massage, really work the spices into the meat. This is what’s going to give you that explosion of flavor when you take your first bite.
Now for the easy part: roasting. Place your pork shoulder on a rack in a roasting pan. Add a bit of water to the pan (this will keep everything nice and moist), and pop the pan into a preheated oven at 225℉. Let it roast slowly, just sit back and let your oven do all the work for you. After about 12 hours, take a quick temperature check. We’re aiming for an internal temp of around 200℉.
Once your pork hits that magic temperature, let it rest outside the oven for a bit. Resting allows the juices to redistribute, making your pork even more tender. After it’s had a nice rest, grab two forks and start pulling the meat apart. It’ll be so tender, it’ll just fall apart.
Finally, the best part: serving. This pulled pork is so versatile, it goes great in sandwiches, hoagies, tacos, you name it. Whatever way you serve it, this is a meal everyone will be talking about for days.
Pro Tip
When making this pulled pork, patience truly is a virtue. Let the meat slow-cook undisturbed to achieve the perfect melt-in-your-mouth tenderness, and don’t forget to let it rest before pulling.
What To Serve Pulled Pork With
KFC Coleslaw Recipe
Mashed Potatoes
Classic Dinner Rolls
Easy Tossed Salad
Frequently Asked Questions
Can I use a different cut of pork instead of a shoulder?
While you can technically use other cuts of pork, the shoulder (or pork butt) is the best cut for pulled pork due to its high fat content, which melts as it slow cooks, keeping the meat juicy and flavorful.
Can I make this in a slow cooker instead of an oven?
Absolutely! You can follow the same preparation steps and then cook it in a slow cooker on low for about 8 to 10 hours.
I don’t have all the spices for the rub. Can I still make this?
Yes, you can! While the mix of spices in the rub adds depth to the flavor, the pork will still be delicious with just a few key ingredients like brown sugar, salt, and pepper.
Expert Tips
- Don’t rush the brine: Letting the pork shoulder sit in the brine overnight might seem like a long time, but it’s crucial for infusing the meat with flavor and ensuring juicy results. Don’t skip this step!
- Massage the dry rub: Don’t be shy when applying the dry rub. Massage it into the pork shoulder, ensuring it gets into all the nooks and crannies. This will help to maximize the flavor in every bite.
- Use a meat thermometer: Although the cooking time is long, the key to perfect pulled pork is to ensure it reaches the right internal temperature. Use a meat thermometer to make sure your pork gets to 200°F.
- Let it rest: After the pork reaches the right temperature, let it rest before you start pulling it apart. This rest period allows the juices to redistribute throughout the shoulder.
- Save the juices: After you pull the pork, don’t discard the juices left in the pan. If there’s not enough liquid, you can mix it with a bit more water then pour them over the pulled pork for extra flavor and moisture.
Storage
Refrigerator
Store the pulled pork in airtight containers or zip-top bags in the fridge. It should stay good for about 4 to 5 days. Just make sure to refrigerate it within two hours of cooking to prevent bacterial growth.
Freezer
For longer storage, you can freeze the pulled pork. Again, use airtight containers or freezer bags. When storing, press out as much air as possible from the bags to prevent freezer burn. Properly stored, it can last up to 2-3 months in the freezer.
When you’re ready to enjoy your pulled pork, reheat it gently on the stovetop, adding a touch of water or broth if needed to keep it moist. If it’s frozen, let it thaw overnight in the fridge before reheating.
Other Pulled Pork Recipes You’ll Enjoy
- Balsamic Pork Scallopini
- Bourbon Glazed Baked Ham
- Korean Style Pork Chops
- Crockpot Cuban Style Pork Tenderloin
- Instant Pot Pork Chops With Mushroom Gravy
- Apple Cider Glazed Pork Chops
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Pulled Pork
Video
Ingredients
- 6 pound pork shoulder
Dry Rub
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 talespoon onion powder
- 1 tablespoon chili powder
- 1 tablespoon cayenne pepper
- 1 tablespoon salt
- 1 tablespoon black pepper (ground)
- 1 tablespoon paprika
- ½ cup brown sugar (packed)
Brine Solution
- ½ cup salt
- ½ cup brown sugar (packed)
- 3 tablespoons dry rub mix
- 8 cups water (cold)
- 2 bay leaves
Before You Begin! If you make this, please leave a review and rating letting us know how you liked this recipe! This helps our business thrive & continue providing free recipes.
Instructions
- In a bowl, combine all the dry ingredients together and mix well.
- Start off the night before your feast by concocting the dry rub. Combine all the dry rub ingredients in a bowl, mix well and set aside. In a large pot, prepare your brine solution by dissolving the salt and sugar in cold water, along with 3 tablespoons of the dry rub mixture. Immerse your pork shoulder in this aromatic bath along with a couple of bay leaves. Cover the pot and let the pork luxuriate overnight in the refrigerator. Alternatively, you can use a large ziploc bag for this purpose.
- The next morning, remove the meat from the brine. Gently pat it dry before moving it to a deep roasting pan. Now comes the fun part – massaging the dry rub into the meat. Don't be shy, ensure the meat is well-coated with your spice mix, getting it into every nook and cranny.
- Preheat your oven to 225℉.
- Place the pork shoulder in a roasting pan, preferably one with a rack, and pour a couple cups of water in the bottom of the pan. Place the roasting pan on the middle rack in the oven. Allow the pork to roast low and slow, approximately 12 hours, until the internal temperature reaches around 200℉. This long, gentle roasting is key to achieving the succulent, pull-apart texture we love in pulled pork.
- Once the pork has finished its oven time, remove it from the oven and let it rest for a further 1.5 to 2 hours.
- With the pork suitably rested, use two large forks to pull apart the meat. It should shred easily and quickly due to its tender and juicy nature.
- Serve your homemade pulled pork heaped onto sandwiches or hoagies, as a filling in tacos or burritos, or included in tamales.
Notes
- Overnight Brining: This is a crucial step to ensure maximum flavor infusion. Don’t rush this process as it makes a big difference in the final result.
- Dry Rub: Feel free to adjust the spice levels to suit your personal preference. Remember to massage the rub well into the pork for optimum flavor.
- Roasting Time: Slow and steady wins the race! A low oven temperature and a long roasting period guarantees a perfectly tender pork.
- Resting Time: Allow the meat to rest after roasting. This helps the juices redistribute, resulting in a moister, more flavorful pulled pork.
- Serving: This pulled pork is versatile! It makes for an excellent filling in sandwiches, tacos, or even as the star player in a plated dinner.
Nutrition Information
Notice: Nutrition is auto-calculated for your convenience. Where relevant, we recommend using your own nutrition calculations.
