1 Lb Pulled Pork Recipe

Prepare the pork and rub

Pat the 1 lb pork shoulder dry with paper towels. Trim excess exterior fat if there is any large thick cap, leaving a thin layer to keep meat moist. In a small bowl combine kosher salt, black pepper, smoked paprika, brown sugar, garlic powder, onion powder, ground cumin and chili powder. Rub the spice mixture evenly all over the pork, pressing so it adheres. Let sit at room temperature for 20–30 minutes (or refrigerate up to overnight, covered).

Sear the pork

Heat a heavy Dutch oven or ovenproof pot over medium-high heat and add 1 tablespoon olive oil. When shimmering, place pork in the pot and brown on all sides, 2–3 minutes per side, using tongs to turn. Browning adds flavor but is not strictly required for tenderness.

Add liquid and braise

Once browned, remove pork briefly to a plate. Pour 1 cup chicken stock (or water) into the pot and deglaze, scraping up browned bits with a wooden spoon. Add apple cider vinegar, Worcestershire sauce and liquid smoke (if using) to the pot. Return pork to the pot; the liquid should come up around the meat but not cover it. Bring the liquid to a gentle simmer on the stovetop.

Oven braise

Cover the pot with a tight-fitting lid and transfer to a preheated 300°F (150°C) oven. Braise until the pork is fork-tender and pulls apart easily, about 2 to 2.5 hours for a 1 lb shoulder (time can vary by cut — check at 1.5 hours). The internal temperature should reach about 195–205°F (90–96°C) for ideal shredding.

Rest and shred

Remove the pot from the oven and transfer the pork to a cutting board. Let rest 10–15 minutes to allow juices to redistribute. Using two forks (or meat claws), shred the pork into bite-sized pieces, discarding any large pieces of fat or the bone if present. Skim any excess fat from the braising liquid in the pot.

Combine with cooking juices

Return shredded pork to the pot with the reserved braising liquid. Stir to coat and simmer gently on the stovetop for 5–8 minutes to allow the meat to absorb flavor. Taste and adjust seasoning with additional salt, pepper, or a splash of vinegar if needed.

Sauce & Serve

If you like saucy pulled pork, stir in up to 1/2 cup of your favorite BBQ sauce and heat through for 2–3 minutes. Garnish with chopped parsley.

Serve & Storage

Serve pulled pork on hamburger buns or slider rolls, with coleslaw if desired. Leftovers keep well refrigerated in an airtight container for 3–4 days or frozen for up to 3 months.