Pulled Pork Recipe

Trim and Dry

Pat the pork shoulder dry with paper towels. Trim excess large pieces of fat but leave a good fat cap to keep meat moist during cooking.

Make Dry Rub

In a small bowl, combine kosher salt, black pepper, brown sugar, paprika, garlic powder, onion powder, ground cumin, and cayenne pepper. Stir until evenly blended.

Apply Rub and Sear

Rub the pork all over with olive oil, then massage the dry rub into the meat thoroughly so all surfaces are coated. Let sit at room temperature for 30 minutes or refrigerate covered for up to overnight for deeper flavor.

Optional Sear

If you want extra crust, heat a large ovenproof skillet or Dutch oven over medium-high heat until hot. Sear the pork on all sides, 2–3 minutes per side, until browned. This step is optional but adds flavor.

Prepare Cooking Liquid

Combine chicken or beef broth, apple juice, apple cider vinegar, and Worcestershire sauce in a measuring cup or bowl. Pour the mixture into the bottom of a slow cooker, Dutch oven, or roasting pan. The liquid should cover the bottom and come up about 1/2 to 1 inch; it will steam and help keep the pork moist.

Slow-Cooker Method

Place the rubbed pork shoulder into the slow cooker on top of the cooking liquid. Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours, until pork is very tender and pulls apart easily with tongs or forks. Internal temperature should reach 195–205°F (90–96°C) for best shredding.

Oven Method

Preheat oven to 300°F (150°C). Place the pork in a covered Dutch oven or roasting pan with a tight-fitting lid, fat side up, on a rack above the cooking liquid if using a roasting pan. Cover and roast for 4–6 hours, or until pork reaches 195–205°F and is easily shreddable. Check after 3.5–4 hours; if the surface is browning too quickly, keep covered and reduce temperature to 275°F (135°C).

Instant Pot/Pressure Cooker Method

Place pork on the trivet in the pressure cooker and pour the cooking liquid around it (not directly over the rub). Seal and cook on high pressure for 70–90 minutes for a 4 lb shoulder, followed by a natural release for 15–20 minutes. Open carefully and check tenderness; if not shreddable, cook an additional 10–15 minutes.

Make the Sauce

While the pork cooks or during the last 30 minutes, combine the prepared barbecue sauce and honey (or molasses) in a small saucepan. Warm over low heat until slightly thickened, stirring occasionally. Taste and adjust seasoning—add a splash of apple cider vinegar for brightness or a pinch of cayenne for heat.

Rest the Pork

When the pork is done, transfer it to a large cutting board or bowl and let it rest, covered loosely with foil, for 10–15 minutes to redistribute juices.

Shred and Mix

Use two forks or meat claws to pull the pork into shreds, discarding any large pieces of fat or connective tissue. Skim fat from the cooking liquid if desired, then mix 1/2 to 1 cup of the warm barbecue sauce into the shredded pork to coat. Reserve extra sauce on the side for serving.

Toast the buns lightly if desired. Pile warm pulled pork onto buns, top with coleslaw and pickles if using, and serve extra sauce on the side.

Leftovers: Store cooled pork in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat gently in a covered pan with a splash of broth or in the oven at 300°F (150°C) until warmed through.