Barbecue Pulled Pork Recipe: Barbecue pulled pork is a mouthwatering dish that’s juicy, flavorful, and incredibly easy to make. Whether you’re cooking for a backyard BBQ, a game day party, or just craving a delicious homemade meal, pulled pork never disappoints. It’s slow-cooked to perfection until tender and then shredded and mixed with barbecue sauce for the ultimate comfort food experience.
The beauty of pulled pork is its versatility—you can serve it in sandwiches, tacos, sliders, or even over rice. Plus, with different cooking methods available, you can make it in a smoker, slow cooker, or oven, depending on what works best for you.
So, let’s dive into this step-by-step guide to making the best barbecue pulled pork!
Ingredients Needed
Before getting started, make sure you have the right ingredients to achieve that perfect BBQ flavor.
For the Meat:
- 4–5 lbs pork shoulder (also called Boston butt)
- 1 tbsp olive oil (for rubbing)
For the Dry Rub:
- 2 tbsp brown sugar
- 1 tbsp paprika
- 1 tbsp smoked paprika (for extra smokiness)
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1/2 tsp cayenne pepper (optional for heat)
- 1/2 tsp mustard powder
For the Sauce:
- 1 ½ cups barbecue sauce (store-bought or homemade)
- ¼ cup apple cider vinegar (for tanginess)
- ¼ cup chicken broth (to keep it moist)
- 1 tbsp Worcestershire sauce
- 1 tbsp honey or maple syrup (optional for sweetness)
Equipment Required
Depending on your cooking method, you’ll need some essential tools:
Cooking Equipment:
- Smoker: Best for authentic barbecue flavor
- Slow Cooker: Great for a hands-off approach
- Oven: Works well if you don’t have a smoker
Shredding Tools:
- Two forks: The classic method
- Meat claws: Makes shredding easier
- Stand mixer: For quick, effortless shredding
Other Accessories:
- Aluminum foil (for wrapping the pork)
- Basting brush (for adding sauce)
- Meat thermometer (to check doneness)
Step 1: Preparing the Pork
The secret to great pulled pork starts with proper preparation.
Choosing the Right Cut
The best cut for pulled pork is pork shoulder (Boston butt) because it has the perfect fat-to-meat ratio for tender, juicy results.
Trimming Excess Fat
Trim off any thick layers of fat, but leave a little for moisture and flavor.
Applying the Dry Rub
- Pat the pork dry with paper towels.
- Rub a little olive oil over the pork to help the seasoning stick.
- Generously coat the pork with the dry rub, making sure to get into all the crevices.
- Let it sit for at least 30 minutes, or for even better flavor, refrigerate overnight.
Step 2: Cooking Methods
There are three main ways to cook pulled pork.
Smoker Method (Best Flavor)
- Preheat smoker to 225°F.
- Place pork on the grill grates.
- Smoke for 4-6 hours, spritzing with apple cider vinegar every hour.
- Once the internal temperature reaches 160°F, wrap in foil and continue cooking until 195-205°F.
Slow Cooker Method (Easiest Way)
- Place pork in the slow cooker.
- Pour chicken broth, apple cider vinegar, and Worcestershire sauce around the meat.
- Cook on LOW for 8-10 hours or HIGH for 4-6 hours.
Oven Method (Great Indoor Option)
- Preheat oven to 300°F.
- Place pork in a roasting pan and cover with foil.
- Bake for 4-5 hours, until it reaches 195-205°F.
Step 3: Shredding the Pork
Once cooked, let the pork rest for 15-20 minutes before shredding.
Best Shredding Techniques:
- Fork Method: Pull the meat apart using two forks.
- Meat Claws: These make shredding quick and easy.
- Stand Mixer: Use a paddle attachment for effortless shredding.
Step 4: Mixing with Barbecue Sauce
After shredding, mix the pork with barbecue sauce, adding just enough to coat the meat while keeping it juicy.
Serving Suggestions
Now that your barbecue pulled pork is ready, it’s time to serve it up in delicious ways!
Classic Pulled Pork Sandwiches
One of the most popular ways to enjoy pulled pork is in a sandwich. Here’s how to build the perfect one:
- Bread choice: Use soft brioche buns, hamburger buns, or even Texas toast for a sturdy yet fluffy base.
- Coleslaw topping: Add a scoop of creamy or vinegar-based coleslaw on top of the pork for a refreshing crunch.
- Extra sauce: Drizzle a little extra barbecue sauce for maximum flavor.
Tacos, Sliders, and Nachos
Pulled pork is incredibly versatile and can be used in various dishes:
- Tacos: Stuff pulled pork into warm tortillas and top with diced onions, cilantro, and a squeeze of lime.
- Sliders: Serve on small slider buns for a party-friendly appetizer.
- Nachos: Load tortilla chips with pulled pork, melted cheese, jalapeños, and sour cream.
Best Side Dishes to Pair With Pulled Pork
- Mac and cheese – A creamy, cheesy side that complements the smoky meat.
- Cornbread – Slightly sweet and perfect for soaking up BBQ sauce.
- Baked beans – Adds a hearty and smoky touch.
- Coleslaw – A refreshing contrast to the richness of the pork.
- Grilled vegetables – A lighter option that balances the meal.
Tips for the Best Pulled Pork
Want to make your pulled pork even better? Follow these expert tips:
Common Mistakes to Avoid
- Not using the right cut: Pork shoulder is ideal; lean cuts like pork loin will dry out.
- Rushing the cook time: Low and slow is the key to tender pulled pork.
- Skipping the resting period: Let the pork rest after cooking to keep it juicy.
- Over-saucing: Too much sauce can overpower the natural smoky flavors.
Pro Tips from Pitmasters
- Use a meat thermometer: Aim for 195-205°F for the best shredding texture.
- Spritz with apple cider vinegar: This keeps the meat moist during cooking.
- Let it rest in foil: Wrapping the meat in foil and resting it for 30-60 minutes helps retain juices.
Storage and Reheating
How to Store Leftovers
- Refrigerator: Store in an airtight container for up to 4 days.
- Freezer: Freeze in portions with sauce to prevent drying out. It lasts up to 3 months.
Best Ways to Reheat Pulled Pork
- Stovetop: Heat with a splash of broth or sauce in a pan over medium-low heat.
- Oven: Bake at 300°F for 15-20 minutes, covered.
- Microwave: Heat in 30-second intervals with a little sauce to keep moisture.
Alternative Variations
Spicy Pulled Pork
- Add extra cayenne pepper or hot sauce to the rub and sauce.
Sweet and Tangy Version
- Mix in pineapple juice or brown sugar to enhance sweetness.
Keto and Low-Carb Adaptations
- Skip the sugar in the rub and use sugar-free BBQ sauce.
Pairing with Drinks
Pulled pork pairs well with different beverages, both alcoholic and non-alcoholic.
Best Beer and Wine Pairings
- Beer: A smoky porter, a crisp lager, or a hoppy IPA complements the flavors.
- Wine: Try Zinfandel or Shiraz for a bold pairing.
Non-Alcoholic Drink Options
- Sweet tea – A Southern favorite that balances smoky flavors.
- Lemonade – Refreshing and slightly tart.
- Root beer – A fun, classic choice for barbecue.
Health Considerations
Nutritional Breakdown (Per Serving)
- Calories: ~350-400
- Protein: ~25g
- Fat: ~20g
- Carbs: Depends on sauce and bun choice
Healthier Ingredient Swaps
- Use leaner cuts if watching fat intake.
- Opt for low-sugar BBQ sauce to reduce added sugars.
- Serve with a lettuce wrap instead of a bun for a low-carb option.
FAQs about Barbecue Pulled Pork Recipe
1. What cut of pork is best for pulled pork?
The pork shoulder, also known as Boston butt or picnic shoulder, is the ideal cut for pulled pork. It’s well-marbled with fat, which melts during the cooking process, ensuring the meat stays moist and tender.
2. How long does it take to cook pulled pork?
Cooking times can vary based on the cooking method. For slow cookers, 8-10 hours on low is typical. In an oven, it might take about 6 hours at 300°F. Smoking can take 1-1.5 hours per pound of meat at 225°F.
3. Can I make pulled pork without a grill or smoker?
Absolutely! A slow cooker or an oven can produce equally delicious results. Slow cooking in a crockpot or braising in the oven at low temperatures are great methods for achieving tender, flavorful pulled pork.
4. What are the key spices for a classic barbecue rub?
A classic barbecue rub typically includes paprika, brown sugar, garlic powder, onion powder, salt, pepper, and cayenne. Adjust the levels of sugar and spices to suit your taste preferences.
5. How do I know when the pulled pork is ready?
Pulled pork is ready when it reaches an internal temperature of about 195°F to 205°F and shreds easily with a fork. Using a meat thermometer will help you accurately gauge the temperature.
6. Any tips for making pulled pork in advance?
Pulled pork is a great make-ahead dish. You can cook it, shred it, and then refrigerate it with some of its juices. When ready to serve, reheat the pork slowly on low heat and add additional barbecue sauce as needed.
7. What’s the best way to serve pulled pork?
Pulled pork is versatile! Serve it on soft buns with coleslaw, over nachos, in tacos, or alongside your favorite side dishes like cornbread or beans.
8. How can I keep my pulled pork moist when reheating?
Reheat it slowly on low heat and incorporate some of the reserved cooking juices. This keeps the pork moist and flavorful.
9. Can pulled pork be frozen?
Yes, pulled pork freezes well. Store it in freezer-safe bags with some of the cooking juices to help maintain moisture. It can be frozen for up to three months.
10. What sides pair well with barbecue pulled pork?
Traditional sides include coleslaw, baked beans, cornbread, and potato salad. Fresh salads and roasted vegetables also make great accompaniments, balancing the richness of the pork.
By addressing these common questions, you can ensure that your barbecue pulled pork is not only delicious but also perfectly executed. Enjoy your cooking, and let the good times roll with every tender, flavorful bite!
