I finally nailed the Perfect Pulled Pork I’ve been chasing by adding one unexpected ingredient and a simple slow-cook trick that will make you rethink pulled pork.

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I love a good long weekend project and this Best Pulled Pork has become my go to showstopper. I start with a hefty pork shoulder and a kiss of smoked paprika to hint at smoke, and then it somehow turns into the thing everyone fights over.

People have called it The Best Slow Cooker Pulled Pork and yes, it makes a killer Pulled Pork Sandwhich thats a little messy but totally worth it. I keep tweaking, forgetting measurements, changing cook times, but each time it pulls apart tender and full of flavor.

If you want something that makes people talk, try this.

Ingredients

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Rich in protein and fat, give tender juicy meat after long cooking.
Adds savory flavor, it helps proteins retain moisture and seasons well.
Supplies sweetness and molasses notes, it helps caramelize and balance spices.
Smoky warmth and color, low calories, mainly adds flavor not protein.
Concentrated garlic taste, adds savory depth, small amounts bring antioxidants.
Bright tang, cuts richness and help tenderize, adds a bit of acidity.
Provides moisture and mild sweetness or savory base, keeps pork juicy.
Finishes the pork with sweet, smoky, tangy coating, adds sugars and salt.

Ingredient Quantities

Pork shoulder (Boston butt), 4 to 6 lb (1.8 to 2.7 kg)

Kosher salt, 2 tablespoons

Black pepper, 1 tablespoon freshly ground

Dark brown sugar packed, 1/3 cup

Smoked paprika, 2 tablespoons

Garlic powder, 1 tablespoon

Onion powder, 1 tablespoon

Chili powder, 1 tablespoon

Ground cumin, 1 teaspoon

Dry mustard powder, 1 teaspoon

Cayenne pepper, 1/4 teaspoon (optional)

Vegetable oil or other neutral oil, 1 to 2 tablespoons

Apple cider vinegar, 1/2 cup

Apple juice or low sodium chicken broth, 1 cup

BBQ sauce, about 1 cup for finishing

Hamburger buns or rolls, 8 to 10 (optional)

How to Make this

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1. Pat the 4 to 6 lb pork shoulder dry, trim any huge flaps of loose fat but don’t strip it all, rub 1 to 2 tablespoons oil all over so the spice mix sticks.

2. Make the rub by stirring together 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1/3 cup packed dark brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard powder and 1/4 teaspoon cayenne if you want heat; massage the rub all over the pork, get it into every nook, wrap and chill at least 1 hour or overnight for best flavor.

3. Preheat oven to 250°F (120°C) and put a rack in a roasting pan; heat a heavy skillet over medium high heat, add 1 to 2 tablespoons oil and brown the roast on all sides 2 to 3 minutes per side to build a crust, it’s worth the extra step.

4. Place the pork on the rack fat side up, pour 1 cup apple juice or low sodium chicken broth into the bottom of the pan and pour 1/2 cup apple cider vinegar into a spray bottle or bowl for mopping; tent loosely with foil or use a lid to keep moisture in.

5. Roast low and slow at 250°F until internal temp reaches about 165°F, roughly
1.5 to 2 hours per pound; every 45 to 60 minutes open and spritz or spoon the apple cider vinegar and some of the pan juices over the pork to keep it moist and to help the crust develop.

6. When the pork hits the stall around 165°F, wrap tightly in foil (sometimes called the Texas crutch) to speed things up and keep it juicy; continue cooking until internal temp is 195°F to 205°F and the meat is super tender and pulls apart easily.

7. Remove from oven, unwrap and let rest, loosely tented, for 20 to 30 minutes so the juices redistribute; reserve the pan juices, skim fat if you want, and mix a few tablespoons into the shredded meat later for extra flavor.

8. Shred the pork with two forks or meat claws, discarding any large hunks of hard fat; stir in about 1 cup of your favorite BBQ sauce (or serve it on the side) and add some of the reserved juices until you get the texture and juiciness you like.

9. Pile the pulled pork on toasted hamburger buns or rolls (8 to 10), serve with extra sauce, pickles or slaw if you like, and enjoy — it reheats great and actually tastes even better the next day.

Equipment Needed

1. Large roasting pan with a rack (big enough for a 4–6 lb pork shoulder)
2. Heavy skillet or cast iron pan for searing
3. Instant read thermometer and/or a leave-in probe thermometer
4. Heavy duty aluminum foil for tenting and wrapping
5. Mixing bowl plus measuring cups and spoons for the rub
6. Small whisk or spoon to mix and apply the rub
7. Tongs for flipping and moving the roast
8. Spray bottle or small ladle/basting spoon for mopping, plus a liquid measuring cup
9. Two forks or meat claws for shredding the finished pork

FAQ

Q: How long and at what temp should I cook a 4 to 6 lb pork shoulder? A: Cook low and slow. Aim for about 225 to 250 F and plan on 6 to 10 hours for a 4 to 6 lb shoulder. The exact time varies by oven or smoker and the meat itself, so use an internal temp and feel test instead of the clock.

Q: How do I know the pork is done and will shred easily? A: Pull it when the internal temp is about 195 to 205 F and a probe or fork slides in with almost no resistance. The meat should feel soft and the bark will be set. If it stalls at a lower temp be patient, or wrap in foil with a splash of apple juice to speed past the stall.

Q: I dont have a smoker, can I still make great pulled pork? A: Yes. Use your oven, a slow cooker, or an electric pressure cooker. Oven: roast at 225 to 275 F on a rack with a pan of apple juice under it. Slow cooker: 8 hours on low with some liquid. Instant Pot or pressure cookers give faster results but the texture is a bit different, finish under the broiler briefly if you want a crusty bark.

Q: How do I keep the meat moist and not dry out? A: Salt ahead of time, rub with oil and spices, cook with some apple juice or cider vinegar in the pan, and wrap in foil when needed. Let the pork rest 20 to 30 minutes before shredding so juices redistribute. When shredding, mix back in some cooking juices and a little BBQ sauce to stay juicy.

Q: How should I store and reheat leftovers? A: Cool to room temp, refrigerate up to 4 days or freeze up to 3 months in airtight containers. Reheat gently covered in the oven at 300 F with a splash of apple juice or broth until warm, or microwave in short bursts stirring between them to avoid hot spots.

Q: My pork tastes too salty or too bland, what can I do? A: If too salty thin it with unsalted shredded pork, a bit of apple juice, or mix in plain shredded chicken or extra buns. If bland boost with more BBQ sauce, a splash of apple cider vinegar, or a pinch more brown sugar and smoked paprika warmed into the sauce and stirred into the meat.

Best Pulled Pork Recipe Substitutions and Variations

Pork shoulder: use a pork picnic roast with the bone left in, or try a beef chuck roast if you want a beefy pulled meat, cooking the same low and slow though time may change.
Kosher salt: replace with fine sea salt or table salt but use less since fine salts are stronger by volume, start with about three quarters the amount and taste as you go.
Smoked paprika: if you dont have it mix regular paprika with a few drops of liquid smoke, or use chipotle powder for smokiness and heat (use a bit less, it’s spicier).
Apple cider vinegar: swap for white wine vinegar or rice vinegar 1 to 1, or use fresh lemon juice but reduce to about three quarters the amount since it’s sharper.

Pro Tips

1. Salt it and chill overnight uncovered in the fridge, it firms the outer crust and gives a way better bark and deeper flavor, even if you only do part of it.

2. Trust a probe thermometer not the clock, aim for about 200 to 203°F or when the probe slides in like warm butter, that tell you it will pull apart without drying.

3. Let it rest longer than you think, thirty to forty five minutes at least, then shred; if you want less elbow work use a stand mixer on low for a minute or two, just don’t over mix or it turns mushy.

4. Save the pan juices, skim the fat after they cool, then reduce the good bits into a glossy glaze or add a few spoonfuls to the shredded meat for extra juiciness and flavor balance.

Best Pulled Pork Recipe

Recipe by James Level

0.0 from 0 votes

I finally nailed the Perfect Pulled Pork I’ve been chasing by adding one unexpected ingredient and a simple slow-cook trick that will make you rethink pulled pork.

Servings

servings

Calories

580

kcal

Equipment: 1. Large roasting pan with a rack (big enough for a 4–6 lb pork shoulder)
2. Heavy skillet or cast iron pan for searing
3. Instant read thermometer and/or a leave-in probe thermometer
4. Heavy duty aluminum foil for tenting and wrapping
5. Mixing bowl plus measuring cups and spoons for the rub
6. Small whisk or spoon to mix and apply the rub
7. Tongs for flipping and moving the roast
8. Spray bottle or small ladle/basting spoon for mopping, plus a liquid measuring cup
9. Two forks or meat claws for shredding the finished pork

Ingredients

Pork shoulder (Boston butt), 4 to 6 lb (1.8 to 2.7 kg)
Kosher salt, 2 tablespoons
Black pepper, 1 tablespoon freshly ground
Dark brown sugar packed, 1/3 cup
Smoked paprika, 2 tablespoons
Garlic powder, 1 tablespoon
Onion powder, 1 tablespoon
Chili powder, 1 tablespoon
Ground cumin, 1 teaspoon
Dry mustard powder, 1 teaspoon
Cayenne pepper, 1/4 teaspoon (optional)
Vegetable oil or other neutral oil, 1 to 2 tablespoons
Apple cider vinegar, 1/2 cup
Apple juice or low sodium chicken broth, 1 cup
BBQ sauce, about 1 cup for finishing
Hamburger buns or rolls, 8 to 10 (optional)

Directions

Pat the 4 to 6 lb pork shoulder dry, trim any huge flaps of loose fat but don't strip it all, rub 1 to 2 tablespoons oil all over so the spice mix sticks.
Make the rub by stirring together 2 tablespoons kosher salt, 1 tablespoon freshly ground black pepper, 1/3 cup packed dark brown sugar, 2 tablespoons smoked paprika, 1 tablespoon garlic powder, 1 tablespoon onion powder, 1 tablespoon chili powder, 1 teaspoon ground cumin, 1 teaspoon dry mustard powder and 1/4 teaspoon cayenne if you want heat; massage the rub all over the pork, get it into every nook, wrap and chill at least 1 hour or overnight for best flavor.
Preheat oven to 250°F (120°C) and put a rack in a roasting pan; heat a heavy skillet over medium high heat, add 1 to 2 tablespoons oil and brown the roast on all sides 2 to 3 minutes per side to build a crust, it’s worth the extra step.
Place the pork on the rack fat side up, pour 1 cup apple juice or low sodium chicken broth into the bottom of the pan and pour 1/2 cup apple cider vinegar into a spray bottle or bowl for mopping; tent loosely with foil or use a lid to keep moisture in.
Roast low and slow at 250°F until internal temp reaches about 165°F, roughly
5 to 2 hours per pound; every 45 to 60 minutes open and spritz or spoon the apple cider vinegar and some of the pan juices over the pork to keep it moist and to help the crust develop.
When the pork hits the stall around 165°F, wrap tightly in foil (sometimes called the Texas crutch) to speed things up and keep it juicy; continue cooking until internal temp is 195°F to 205°F and the meat is super tender and pulls apart easily.
Remove from oven, unwrap and let rest, loosely tented, for 20 to 30 minutes so the juices redistribute; reserve the pan juices, skim fat if you want, and mix a few tablespoons into the shredded meat later for extra flavor.
Shred the pork with two forks or meat claws, discarding any large hunks of hard fat; stir in about 1 cup of your favorite BBQ sauce (or serve it on the side) and add some of the reserved juices until you get the texture and juiciness you like.
Pile the pulled pork on toasted hamburger buns or rolls (8 to 10), serve with extra sauce, pickles or slaw if you like, and enjoy — it reheats great and actually tastes even better the next day.

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: 8
Calories: 580kcal
Fat: 48g
Saturated Fat: 17g
Trans Fat: 0.5g
Polyunsaturated: 4g
Monounsaturated: 22g
Cholesterol: 160mg
Sodium: 900mg
Potassium: 700mg
Carbohydrates: 12g
Fiber: 0.5g
Sugar: 10g
Protein: 40g
Vitamin A: 500IU
Vitamin C: 3mg
Calcium: 40mg
Iron: 3mg

Best Pulled Pork Recipe

Ingredients

Ingredient Quantities

How to Make this

Equipment Needed

FAQ

Best Pulled Pork Recipe Substitutions and Variations

Pro Tips