Pulled Pork Recipe
Make Pulled Pork Recipe in just 5h . Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Pork & Rub
Liquid & Aromatics
Finish & Serving
Method
Pork & Rub
- 1
Trim and score
Trim excess silver skin from the pork shoulder, leaving a thin layer of fat to keep the meat moist. Score any very thick fat caps in a crosshatch pattern about 1/4 inch deep to help the rub penetrate.
- 2
Apply the dry rub
In a small bowl, combine kosher salt, brown sugar, paprika, black pepper, garlic powder, onion powder, and cayenne (if using). Pat the pork dry with paper towels, then rub the spice mixture all over the pork shoulder, pressing gently so it adheres. Let rest 30 minutes at room temperature or refrigerate up to overnight for deeper flavor.
Liquid & Aromatics
- 3
Prepare cooking liquid
In a measuring cup or small bowl, mix the apple cider vinegar, apple juice, and broth. This liquid will keep the pork moist and provide steam for the cooking environment.
- 4
Arrange aromatics
Place the quartered onion, smashed garlic cloves, and bay leaves in the bottom of a large heavy ovenproof pot, Dutch oven, or slow cooker. Set the rubbed pork shoulder on top of the aromatics fat-side up so the melting fat bastes the meat during cooking.
- 5
Add liquid
Pour the apple cider vinegar/apple juice/broth mixture around (not over) the pork so the rub stays in place. The liquid should come about 1 to 1.5 inches up the side of the roast — it will steam and braise the meat. If using a slow cooker, pour the liquid in the same way.
Cooking
- 6
Oven method (recommended for even bark)
Preheat oven to 300°F (150°C). Cover the pot tightly with a lid or foil and roast for 3 to 3.5 hours. Remove the lid and continue roasting another 1 to 1.5 hours until the pork is falling-apart tender and an instant-read thermometer inserted into the thickest part reads at least 195–205°F (90–96°C). Total time about 4–5 hours depending on size.
- 7
Slow cooker method
Set the slow cooker to LOW and cook for 8–9 hours or HIGH for 4–5 hours, until the pork is fork-tender and reaches 195–205°F. Remove lid for the last 30–60 minutes to concentrate the exterior if you want a drier bark.
- 8
Instant Pot (pressure cooker) method
For faster cooking, brown the pork on all sides in the Instant Pot on SAUTE, then add the liquid and aromatics. Seal and cook high pressure for 90 minutes for a 4-lb shoulder, followed by a 20–25 minute natural release. Finish by broiling a few minutes if you want a crust.
Finish & Serving
- 9
Rest and shred
Carefully transfer the cooked pork to a large cutting board or shallow pan. Let rest uncovered for 15–20 minutes (this helps juices redistribute). Using two forks or meat claws, pull the pork into shreds, removing any large pieces of fat or bone. Reserve the cooking liquid.
- 10
Moisten and season
Skim excess fat from the reserved cooking liquid. Spoon 1/2 to 1 cup of the strained cooking liquid over the shredded pork to keep it moist, adding more as needed. Stir in up to 1 cup barbecue sauce to taste, or serve sauce on the side. Adjust salt if necessary.
- 11
Serve
Pile pulled pork on toasted buns, top with coleslaw or pickles and a drizzle of extra barbecue sauce or mustard if desired. Leftovers keep well refrigerated for 3–4 days or frozen up to 3 months.
