There is something magical about a pot of slow cooked pulled pork filling the house with warm, smoky comfort. I still remember the first time I made this recipe on a rainy Sunday afternoon.
The windows fogged slightly from the gentle heat of the oven and the scent of spices drifted through the hallway.
My kids wandered in and out of the kitchen asking every hour how much longer it would take. Pulled pork has that effect on people. It promises a cozy, generous meal that brings everyone to the table.
This easy pulled pork recipe is perfect for casual weekend dinners, potlucks, football days, and even small celebrations when you want something delicious without a lot of fuss.
You can dress it up for a family birthday or keep it simple for a comforting weekday dinner. The texture is tender and juicy with just the right balance of spices. It shreds beautifully and stays moist even after reheating.
That is one reason this recipe has become a staple in my home. I love recipes that work every time and make the whole day feel a little warmer.
Whether you serve it in soft buns, pile it over baked potatoes, or tuck it into tacos, this foolproof pulled pork will make your kitchen smell amazing and your guests very happy.
Pulled Pork Recipe
Ingredients
Method
- Prep the pork shoulder
- Pat the pork shoulder dry with paper towels and place it on a cutting board or shallow tray.
- Make the dry rub
- In a small bowl, combine the kosher salt, black pepper, smoked paprika, chili powder, brown sugar, garlic powder, onion powder, ground cumin, and crushed red pepper flakes (if using). Stir until evenly mixed.
- Season the meat
- Rub the spice mixture all over the pork shoulder, pressing it into all sides and crevices to coat the meat thoroughly.
- Add liquid to the pot
- Pour the chicken broth and apple cider vinegar into the bottom of a slow cooker (or a large Dutch oven if cooking in the oven).
- Cook the pork
- Place the seasoned pork shoulder into the slow cooker.
- Cook on LOW for 8–10 hours, or until the pork is very tender and easily pulls apart with a fork.
- (If using the oven, cover the Dutch oven tightly with a lid and bake at 300°F / 150°C for 4–5 hours, until fork-tender.)
- Shred the meat
- Transfer the cooked pork to a large cutting board or bowl and let it rest for about 10–15 minutes. Use two forks to shred the meat, discarding any large pieces of fat.
- Sauce the pulled pork
- Skim excess fat from the cooking juices, then pour about 1/2 to 1 cup of the juices over the shredded pork to keep it moist. Add 1 cup of barbecue sauce and toss until the meat is evenly coated. Taste and adjust seasoning with more salt, pepper, or barbecue sauce as desired.
- Serve
- Serve the pulled pork warm on toasted buns, in tacos, over rice, or alongside your favorite sides. Offer extra barbecue sauce on the side for drizzling.
About the Recipe
What makes this the best pulled pork recipe is the balance of simplicity and deep flavor. You do not need fancy equipment or complicated ingredients.
The pork cooks low and slow until it falls apart gently when a fork touches it. The spice rub gives it a beautiful flavor that works for barbecue sandwiches, nachos, salads, or even breakfast scrambles.
It is adaptable enough for summer cookouts and just as fitting for cozy winter dinners.
This recipe serves 6 to 8 people, which is ideal for family gatherings or meal prepping. Pulled pork also freezes beautifully and tastes just as good when reheated.
The combination of brown sugar, paprika, garlic, and a splash of apple cider vinegar creates a sauce that is tangy, savory, and slightly sweet.
It clings to the tender strands of pork and makes every bite satisfying. If you love easy pulled pork recipes that make your home feel warm and inviting, this one will quickly become a go to favorite.
Ingredients
- 4 to 5 pounds boneless pork shoulder or pork butt
- 2 teaspoons kosher salt
- 1 teaspoon black pepper
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon brown sugar
- 2 teaspoons garlic powder
- 2 teaspoons onion powder
- 1 teaspoon ground cumin
- 1 cup chicken broth
- 1/3 cup apple cider vinegar
- 1/3 cup barbecue sauce (plus more for serving)
- Optional: crushed red pepper for heat
- Optional: extra brown sugar for a sweeter style
- Optional: buns, tortillas, baked potatoes or coleslaw for serving
Instructions
- Pat the pork shoulder dry with paper towels. This helps the spice rub stick to the surface and develop flavor as it cooks.
- In a small bowl, mix the salt, pepper, smoked paprika, chili powder, brown sugar, garlic powder, onion powder, and cumin. Rub this mixture all over the pork, coating it evenly.
- Place the pork in a slow cooker or Dutch oven. Pour the chicken broth, apple cider vinegar, and barbecue sauce around the meat. Try not to rinse off too much of the seasoning.
- Cook on low for 8 to 10 hours in the slow cooker. If using the oven, cover the Dutch oven with a lid and bake at 300°F for about 4½ to 5 hours. The pork is ready when it shreds easily with two forks.
- Remove the pork and place it on a large plate or cutting board. Shred it gently with two forks. The meat should be soft and juicy.
- Skim excess fat from the cooking liquid. Return the shredded pork to the pot and stir it into the warm juices. Add more barbecue sauce if you prefer a saucier pulled pork.
- Serve warm on buns, over rice or potatoes, or tucked into tacos. The leftovers only get better as the flavors blend.
Tips for Success
One of the keys to great pulled pork is choosing the right cut of meat. Pork shoulder or pork butt has enough marbling to stay moist during long cooking.
Leaner cuts will dry out. When you season the pork, take your time and press the rub into every corner. This helps build flavor from the inside out.
Low and slow cooking is another important step. Rushing pulled pork rarely works. The gentle heat breaks down the connective tissue and transforms the meat into tender strands.
You will know it is ready when a fork slides in without resistance. If it still feels firm, keep cooking. It will reward your patience.
Finally, do not skip mixing the shredded pork back into the cooking juices. This step keeps every bite moist and flavorful.
If you like saucy pulled pork, add an extra spoonful of barbecue sauce before serving. It keeps the meat glossy and delicious.
What Goes Well With It
Pulled pork pairs beautifully with classic sides like coleslaw, cornbread, or baked beans. The cool crunch of coleslaw is especially nice with the warm, tender meat.
You can also serve it with roasted vegetables for a simple dinner that feels perfectly satisfying on a busy evening.
For a fun weekend meal, pile the pork onto soft brioche buns and offer toppings like pickles, sliced onions, or extra barbecue sauce.
If you want something lighter, try serving it over a fresh salad with corn, avocado, and lime dressing. It adds brightness and balances the richness of the pork.
If you enjoy easy pulled pork dinners that stretch into the next day, try using the leftovers for breakfast. A scoop of pulled pork on top of scrambled eggs or tucked into a warm tortilla is a delicious way to start the morning.
Nutrition and Health Benefits
Pork shoulder is naturally rich in protein, which helps keep you satisfied and energized. When combined with the slow cooking method, it stays tender without needing heavy oils or butter.
The spices offer flavor without adding extra calories, which makes this dish a comforting but balanced choice for dinner.
Apple cider vinegar brings a touch of acidity that brightens the dish. It also offers gentle digestive benefits that many people enjoy.
Smoked paprika and cumin bring warmth and depth while staying easy on the stomach. They are great ways to add flavor without relying on overly salty ingredients.
If you choose to serve the pulled pork with vegetables or salads, you can create a very balanced plate. Lean protein, fresh produce, and fiber work together to make this meal nourishing as well as hearty.
How to Store and Reheat
Pulled pork stores very well, which is why many families love making a large batch. Once the meat cools, place it in airtight containers with some of the cooking juices.
In the refrigerator, it will stay fresh for about 3 to 4 days. The juices keep it moist and flavorful even after sitting overnight.
For longer storage, freeze the pulled pork in portions. It keeps beautifully for up to 3 months.
If you freeze it in small bags or containers, you can quickly pull out just what you need for lunches or easy weeknight meals. It is perfect for school lunchboxes or meal prep.
To reheat, warm the pork gently in a saucepan or skillet with a splash of broth or juices. You can also microwave it in short intervals.
If using the oven, cover the dish so the meat does not dry out. With the right reheating method, pulled pork tastes just as tender and delicious as the day you made it.
Closing Personal Touch
Every time I make this easy pulled pork recipe, it reminds me that good food does not need to be complicated.
There is something comforting about knowing that with a few simple ingredients and a little patience, you can create a meal that brings people together.
My kids always peek into the pot as it cooks and ask when it will be ready. That anticipation makes the final meal even more enjoyable.
This pulled pork has become a family tradition for long weekends, game nights, and days when we want something cozy and familiar.
It is the kind of recipe that feels reliable and warm, the kind that becomes part of your household rhythm. I love seeing friends go back for seconds and asking for the recipe.
I hope you try this best pulled pork recipe and make it your own. Add your favorite toppings, serve it the way your family loves, and enjoy every tender, flavorful bite.
Good food is meant to be shared, and this recipe is one you will want to come back to again and again.
