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This easy pulled pork recipe has that rich flavor you crave! It features perfectly tender, fall-apart shredded meat from cooking low and slow that’s savory and a touch sweet.
You may also like my Carnitas or Slow Cooker Pulled Pork with Apple Slaw next.
Why you’ll love it
The magic of cooking pork shoulder low and slow is that the texture gets irresistibly tender, almost buttery, because of the fat in this particular cut. It’s then simple to shred to make the most amazing sandwiches. Just add it to a bun and top with BBQ sauce and coleslaw!
In my version, this simple recipe is seasoned with a few pantry ingredients like ground cumin and smoked paprika. A bit of liquid smoke infuses that signature smoky quality in this juicy shredded pork! You can make it either in a Dutch oven or as slow cooker pulled pork.
What you’ll need
- Pork shoulder – we’re using boneless pork shoulder. Choose one that’s well marbled. Note that we’re not trimming the fat since it renders to make the meat juicy.
- Seasoning rub – my homemade blend has brown sugar, chili powder (typically it’s mild), garlic powder, smoked paprika, ground cumin, and salt & pepper
- Chicken broth – for moisture and even more flavor
- Worcestershire sauce – another savory layer
- Liquid smoke – for more complexity and warmth
Pro tip
Pork shoulder can also be labelled as picnic roast or picnic shoulder. Alternatively, you can use pork butt/Boston butt, which is another shoulder cut that’s a bit more fatty. It’s all good!
Helpful tips
- Chili powder is a blend of spices that’s typically fairly mild, but it can vary from brand to brand.
- I don’t trim the fat off the pork before cooking it. It helps keep it moist and juicy and adds more flavor as it cooks. You can always discard big, fatty pieces if needed when you’re shredding it (it will vary depending on the actual piece of meat you buy).
How to make pulled pork
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Preheat your oven if not using the Crockpot method below. Cut the pork roast into four pieces, and mix the seasoning rub in a bowl. Coat evenly, and place the seasoned meat in a Dutch oven. In another bowl, mix together the liquid ingredients.
Pour the mixture around the pork. Cook according to the specifications below until fall-apart tender. Remove the meat from the Dutch oven, and place it on a baking sheet. Shred with two forks. Ladle some of the juices onto it, and toss. Serve in sandwiches.
Tools for this recipe
Check out Natasha’s favorite kitchen essentials, gadgets, and cookware!
- Here’s my trusty Dutch oven that comes in lots of pretty colors, or my Crockpot if you choose that method.
- I store the brown sugar in this airtight pantry container with a brown sugar bear.
- These nested magnetic measuring spoons don’t get separated in the drawer.
Substitutions and variations
- If you prefer, you can sear the meat on all sides before adding the liquid to the Dutch oven. Just be careful not to scorch the brown sugar. I do find that leaving the lid off for the last 1.5 hours of cooking gives a good amount of browning but is less messy.
- If you can’t find liquid smoke, you can skip it, but I love the flavor it adds!
- Throw in a chopped onion if you like.
What to serve with pulled pork
- I like to serve it with my zesty and creamy Best Coleslaw on toasted buns. Try sesame or brioche buns. Pickles are great with it too! Or serve them in sliders for your next party or gathering.
- Use it to make pulled pork nachos or tacos. My restaurant-style Guacamole, quick Pickled Red Onions, and Apple Slaw are tasty add-ins.
- Or put it on a perfectly salted Baked Potato with a Parmesan Arugula Salad on the side.
Leftovers and storage
- I like to store leftover pulled pork with the remaining cooking juices to help keep it moist. Store for 3-4 days in the fridge.
- Reheat in a saucepan over low heat until warmed through.
- Freeze for 6 months. Let it cool before freezing, and make sure all the air is out of the bag to retain moisture.
If you made this simple pulled pork, please leave a star rating and review in the comments below! I love hearing from readers. Or tag me on Instagram!
Pulled Pork
Ingredients
- 4-5 pounds boneless pork shoulder
- 3 tablespoons (packed) brown sugar
- 1 tablespoon chili powder
- 1 tablespoon garlic powder
- 1 tablespoon smoked paprika
- 2 teaspoons salt see note
- 1 teaspoon ground cumin
- 1/2 teaspoon pepper or to taste
- 3/4 cup chicken broth
- 3 tablespoons Worcestershire sauce
- 1/2 teaspoon liquid smoke
For serving:
- Buns
- BBQ sauce use your favorite
- Coleslaw click for my recipe or use store bought
Instructions
- Preheat your oven to 300F. See notes below for slow cooker method.
- Cut the pork shoulder into 4 smaller pieces. If there's any string around the roast, take it off. I don't remove any of the fat.
- In a small bowl, stir together the brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper. Coat the pork pieces in the spice mixture, and add them to a Dutch oven. If desired, you can do this step the night before and keep it in the fridge, covered.
- In a small bowl, stir together the chicken broth, Worcestershire sauce, and liquid smoke. Pour it around the pork.
- Cover and cook for 2 hours, then uncover and cook for another 1.5 hours or until it's fall-apart tender.
- Take the meat out of the Dutch oven and place it on a baking sheet. Shred it with two forks. Ladle some of the leftover cooking liquid over top to moisten it a bit, and toss to coat.
- Serve in toasted buns with BBQ sauce and coleslaw. To toast the insides of the buns, heat a tablespoon or two of olive oil or butter in a skillet over medium heat, then add the buns and watch them closely until the insides have browned nicely (do this in batches).
Notes
- If you’re not using sea salt or kosher salt, start with 1 teaspoon and add more salt after tasting it if needed.
- If you don’t have a Dutch oven, use a large, deep roasting pan that has a lid.
- Check out my similar Instant Pot Pulled Pork recipe if you prefer that method.
SLOW COOKER METHOD:
Follow the recipe as indicated, but use a slow cooker instead of a Dutch oven. Cook on low for 8-10 hours or on high for 4-5 hours. The meat should be fall-apart tender and shred easily with two forks. Nutrition info is just for the pork (1/10 of the recipe).Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
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