How to make pulled pork
Pulled pork is typically made by slow-cooking pork until it becomes tender enough to shred. Start with a pork shoulder (also called pork butt), about 4–6 lb (1.8–2.7 kg). Pat it dry, then season generously with a dry rub (common ingredients: salt, black pepper, paprika, garlic powder, onion powder, and brown sugar).
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How to make pulled pork (en-US)
Pulled pork is typically made by slow-cooking pork until it becomes tender enough to shred. Start with a pork shoulder (also called pork butt), about 4–6 lb (1.8–2.7 kg). Pat it dry, then season generously with a dry rub (common ingredients: salt, black pepper, paprika, garlic powder, onion powder, and brown sugar).
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Cook low and slow, then shred
Oven method: Preheat to 250°F (120°C). Place the pork in a covered roasting pan (or tightly wrap with foil) and cook until very tender, usually 6–9 hours, depending on size. For best accuracy, cook to an internal temperature of about 195–205°F (90–96°C). Rest 20–30 minutes, then shred with forks, mixing in some cooking juices. Optional: toss with BBQ sauce and reheat briefly.
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FAQ
• What cut of pork is best? Pork shoulder/butt is ideal because it stays moist and becomes tender. • Do I need BBQ sauce? No—use it if you like, after shredding. • How do I store it? Refrigerate in a sealed container up to 3–4 days or freeze up to 2–3 months.
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