Pulled Pork
Incredibly tender, fall-apart pork shoulder slow-cooked until it shreds effortlessly. Coated in a smoky, slightly tangy homemade barbecue sauce, this southern classic is perfect piled high on soft buns with crunchy coleslaw.
For 8 servings
- prep · ~5 min
Trim and score the pork.
1.Pat the 1.5 kg pork shoulder dry with paper towels.2.Trim away any thick, hard fat cap, leaving a thin layer for moisture.3.Score the top fat layer in a crosshatch pattern with a sharp knife. - mix · ~2 min
Make the dry rub.
1.In a small bowl, combine 1 pinch black pepper, 2 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp cumin powder, and 1 tsp salt.2.Mix the brown sugar into the spices until evenly distributed. - prep · ~20 min
Season and let the pork sit.
1.Rub the spice mixture generously over every surface of the pork, pressing it into the cuts.2.Let the seasoned pork rest at room temperature for 20 minutes while you prep the braising base.TIPLetting the rub sit on the meat helps the flavors start penetrating and draws out a little moisture for a better bark. - saute · ~15 min
Sear the pork on all sides.
1.Heat 2 tbsp oil in a large dutch oven over medium-high heat.2.Sear the pork shoulder until deeply browned on all sides, about 4-5 minutes per side.3.Transfer the pork to a plate and set aside.TIPDon't rush the sear — a dark brown crust builds the foundation of the dish's flavor. - saute · ~10 min
Build the braising liquid.
1.Reduce the heat to medium and add the sliced onion to the pot. Cook until softened and golden, 5-7 minutes.2.Add 6 cloves minced garlic and cook until fragrant, about 1 minute.3.Stir in 3 tbsp tomato paste and cook for another 2 minutes to deepen its sweetness.4.Pour in 3 tbsp apple cider vinegar and 1 cup water, scraping up all the browned bits from the bottom of the pot.5.Add 2 bay leaves and bring the liquid to a gentle simmer. - simmer · ~360 min
Braise the pork until fall-apart tender.
1.Return the seared pork to the dutch oven, nestling it into the liquid.2.Cover with a tight-fitting lid and reduce heat to the lowest setting.3.Simmer gently for 5-6 hours, turning the pork once halfway through.4.Pork is done when a fork twists effortlessly and the meat shreds with no resistance.TIPLow and slow is the secret. Keep the liquid at a bare bubble — boiling will make the meat tough. - rest · ~15 min
Rest the cooked pork.
1.Transfer the pork to a large cutting board or tray and tent loosely with foil.2.Let it rest for 15 minutes before shredding.TIPResting lets the juices redistribute through the meat, keeping every bite moist. - mix · ~10 min
Shred the pork and coat with braising liquid.
1.Using two forks, shred the pork into bite-sized strands, discarding any large pieces of fat.2.Skim excess fat from the top of the braising liquid in the pot.3.Discard the bay leaves, then toss the shredded pork with as much of the reduced braising liquid as it takes to coat the meat generously.TIPTaste and adjust with an extra splash of vinegar or a pinch of salt to brighten the flavors. - serve · ~2 min
Serve the pulled pork.
1.Pile the pulled pork high onto soft burger buns or sliders.2.Top with crunchy coleslaw and a drizzle of barbecue sauce if desired.
What to keep in mind.
6 tips from the recipe — small details that make a real difference to the final dish.
- 1Score the fat cap in a crosshatch pattern to help the rub penetrate and increase surface area for bark formation.
- 2Sear the pork until it's deeply mahogany brown — this Maillard reaction creates the savory backbone of the final dish.
- 3Keep the braise at a bare simmer; a vigorous boil will tighten the meat's fibers and make it tough instead of tender.
- 4Rest the cooked shoulder for 15 minutes under foil before shredding so the juices redistribute and keep the meat moist.
- 5Taste the shredded pork with the braising liquid before serving; a final splash of vinegar or pinch of salt brightens all the flavors.
- 6Store leftover pulled pork in its braising liquid to prevent drying out; it reheats beautifully in a covered pan on low heat.
Adapt it for your goals.
Low-oil
Skip searing the pork in oil; instead, brown it in a preheated dry nonstick pan, then build the braising liquid as written. This reduces added fat while still getting flavor from the fond.
high proteinHigh-protein
Substitute half the water with unsalted beef broth for a deeper, more savory braising liquid that increases the protein content per serving due to the amino acids in the broth.
spicy chipotleSpicy chipotle
Add 1-2 chipotle peppers in adobo sauce to the braising liquid when you add the tomato paste. This gives the final pork a smoky, moderately spicy kick that cuts through the richness.
honey mustard twistHoney mustard twist
Replace the 2 tbsp brown sugar with 2 tbsp honey, and add 1 tbsp Dijon mustard to the braising liquid. The honey adds floral sweetness while the mustard brightens the sauce with tang.
Why this is on our healthy list.
Rich in High-Quality Protein
Pork shoulder is an excellent source of complete protein, which supports muscle repair and keeps you full for longer.
Source of Iron
This dish provides heme iron from the pork, a highly absorbable form that helps transport oxygen in the blood and reduce fatigue.
Contains B-Vitamins
Pork is naturally rich in thiamine (B1), niacin (B3), and vitamin B12, which support energy metabolism and nervous system function.
Low Added Sugar Option
The homemade sauce uses only 2 tbsp brown sugar for the entire batch, giving you control over sweetness compared to commercial barbecue sauces.
Frequently asked questions
Yes. After searing the pork and building the braising liquid, transfer everything to a slow cooker and cook on low for 8-10 hours until fork-tender.
