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Homemade pulled pork recipe

Ingredients (serves 8–10): 4–5 lb pork shoulder/butt, 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne (optional), 1–2 cups apple cider vinegar or apple juice, and BBQ sauce for serving. 1) Prep: Pat pork dry. Mix salt, pepper,

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  1. Homemade Pulled Pork Recipe (En-US)

    Ingredients (serves 8–10): 4–5 lb pork shoulder/butt, 2 tbsp kosher salt, 1 tbsp black pepper, 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 1 tsp cayenne (optional), 1–2 cups apple cider vinegar or apple juice, and BBQ sauce for serving. 1) Prep: Pat pork dry. Mix salt, pepper, brown sugar, paprika, garlic powder, onion powder, and cayenne. Rub all over the pork. Rest 30 minutes (or refrigerate overnight). 2) Cook (oven or smoker): Preheat oven to 275°F (135°C). Place pork in a covered roasting pan or Dutch oven. Add 1 cup cider vinegar/juice to the bottom. Cover tightly and cook until very tender, about 5–7 hours, until internal temperature reaches ~195–205°F (90–96°C). 3) Shred: Remove pork, rest 20–30 minutes. Shred with forks, discarding excess fat. Mix with a few spoonfuls of cooking liquid for moisture. 4) Finish: Toss with BBQ sauce to taste, or serve sauce on the side. Serve on buns with coleslaw, pickles, or onions.

  2. Tips for Best Texture & Flavor

    Use pork shoulder for the right fat-to-collagen ratio. Don’t rush the cook—tenderness is the goal. If the bark looks dry, add a splash of liquid during cooking. For extra flavor, add a sliced onion or a few smashed garlic cloves to the pan.

  3. Professional-care note (Food safety)

    For food safety, cook pork to an internal temperature of at least 145°F (63°C) and then continue until it’s tender; for pulled pork, 195–205°F (90–96°C) is typical. Refrigerate leftovers within 2 hours and reheat to 165°F (74°C).

FAQ

Can I make it in a slow cooker?

Yes. Cook on LOW for 8–10 hours (or HIGH for 4–6) until very tender, then shred and mix with cooking juices.

What’s the best wood or smoke for pulled pork?

Hickory or apple/cherry wood works well. If using a smoker, aim for a steady 225–250°F (107–121°C).

How do I store and reheat pulled pork?

Store in airtight containers up to 3–4 days. Reheat covered with a splash of liquid at 300°F (150°C) until hot, or microwave until steaming.

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