Pulled Pork isn’t just for barbecue season! You don’t have to be a pit master if you can be a “pot” master – be it Instant Pot, Crockpot, or Dutch Oven. All you need is one cut, three techniques, and a handful of basic seasonings to learn How to Make Pulled Pork at home.
Jump to:
- What is Pulled Pork?
- Pulled Pork OSK Style!
- Pulled Pork Dry Rub
- Which Cut is Best for Pulled Pork?
- How to Make Pulled Pork in the Oven
- How to Make Pulled Pork in the Crockpot
- How to Make Pulled Pork in the Instant Pot
- Totally Shredded
- How Much Pulled Pork Per Person?
- Serving Pulled Pork
- Storing and Freezing
- Pulled Pork Leftovers
- Pulled Pork Side Dishes
- How to Make Pulled Pork (Oven, Crockpot, Instant Pot)
- Ratings
No grill? No problem. Too hot to grill? No problem. Big crowd? No problem. Meal prep? No problem.
I mean, I don’t want to make it sound like my Beginner’s Guide to Pulled Pork is going to solve all your problems, but it might (depending on your problems).
If, like me, you spent your early cooking years daunted by those MASSIVE slabs of pork in the bottom case of the meat section and only opted for chops (or maybe a tenderloin if you were feeling fancy) then this is just the motivation you need to heave-ho that hog into your shopping cart.
Pulled. Pork. Is. For. Everyone.
Don’t let old episodes of “BBQ Pit Wars” make you feel less than. You do not need to live in one of the Carolinas or own a literal mop for the sauce. You do not need to sweat over a grill. All you need is one of three pots, super basic seasonings, and two forks.
Where there’s a will, there’s a pulled pork sandwich. I’ll walk you through how to make the very best pulled pork a person can make at home without investing in a ton of labor or equipment. Simply use one of our three tried-and-truth methods – oven pulled pork, slow cooker pulled pork, and Instant Pot pulled pork.
What is Pulled Pork?
Whether you call it pulled or shredded, it’s exactly what it sounds like – a sizeable cut of pork (primarily the butt or shoulder) gets slow-cooked to the point where it easily falls (or is “pulled”) apart into juicy, meaty strands. It then gets doused with sauce and is traditionally eaten as a sandwich. It can also be made into tacos, nachos, bowls, soups, salads, sundaes (I presume)… you name it!
While most people equate pulled pork with traditional, slow-smoked Southern barbecue, those of us with shorter grill seasons – or whose HOA’s would never allow an offset smoker (much less a drum smoker) in the neighborhood – have had to find workarounds. Lucky for you, I love pulled pork enough to have perfected several methods.
Pulled Pork OSK Style!
Our approach to pulled pork is a little different. We don’t load it up with extraneous seasonings, and we don’t aim for flavor that’s only terrific with BBQ sauce. We rely on three simple techniques to make juicy, succulent pulled pork that’s perfect for everything from sandwiches to salads and even pasta sauce!
- The Dry Rub. We use a ubiquitous but flavorful dry rub that works with a variety of cuisines for turning leftovers into a variety of meals. Your future self appreciates this!
- The Method. We sear the pork before and then cook very low and very slow to create deep flavor. Both the oven and the crockpot are the perfect tools, depending on how much time you have or how much attention you want to pay to the recipe. The only exception is our method for Instant Pot pulled pork – but hey, that’s why the pressure cooker was invented! Tt’s definitely slow cooked flavor prepared fast.
- The Sauce. We use very little additional liquid. Instead, we rely on the rendered (aka “melted”) fat to mingle with the dry rub to create a rich pan sauce infused with deep flavor.
Pulled Pork Dry Rub
This tried and true blend is extremely flavorful and versatile. You can use it on any number of dishes, but it especially shines with pulled pork:
- Paprika: we most frequently use sweet paprika, but smoked paprika adds punch!
- Kosher Salt: not table salt (it will be way too salty!)
- Ground Pepper: we prefer freshly ground pepper for best flavor.
- Garlic Powder:
- Dried Oregano: “regular” total works, but like smoked paprika, Mexican oregano lends a different flavor profile. Try it paired with the smoked paprika.
Optional Add-ins
- Brown Sugar: if you prefer your pulled pork on the sweet side, add brown sugar.
- Chili Powder: for heat, reach for chili powder. It pairs particularly well with brown sugar!
- Cumin: cumin adds a slightly smoky flavor and additional savory notes. It’s a great extra-special-something when you know you’ll serve pulled pork with barbecue sauce.
Pro-tip: If you have a seasoning blend you love, use it! For a 4-pound pork butt, use at least 3 tablespoons of spices, plus 1-2 teaspoons each of kosher salt and ground pepper.
Which Cut is Best for Pulled Pork?
There are two preferred cuts for pulled pork: Pork Butt (aka “Boston butt”, pictured above) and Pork Shoulder (aka “picnic shoulder”).
No, a pork butt is not a “butt;” but yes, the shoulder is literally the shoulder. The butt actually comes from the area behind the pig’s neck and head; the shoulder is located at the joint where the pig’s front legs meet its body. (If you’re interested, you can read more than you ever wanted to know about different names for pig parts from the pork experts at Southern Living.)
You can find bone-in or boneless cuts of both, though it’s not as common to find boneless cuts of shoulder. That’s because the shoulder is an unwieldy cut with a freeform triangular shape. It usually also has a thick slab of pig skin still attached (yeah, you heard me) – it’s not for the faint of heart, but can be great for those who like making their own dog treats. The butt, however, usually just has its fat cap still attached, with beautiful marbling throughout.
The cut of pork will dictate how you cook it. Our oven-braised and Instant Pot methods will only work with a boneless cut, but the Slow Cooker method works with both (you’ll just need to skip the searing stage).
TLDR: both pork butt and pork shoulder are flavorful, cost-effective cuts and work almost identically. But we prefer a pork butt because it’s often “cleaner” (aka, less work for you); has slightly more fat (and therefore more flavor); and can often be found as a boneless cut, which makes searing much easier.
How to Make Pulled Pork in the Oven
Meet the gold standard of “indoor barbecue.” Slow-braised oven pulled pork is practically perfect in every way. If you’ve got the time and tools, this should be your go-to. First, that initial sear infuses the pork with so much additional flavor. But on top of that, the fat renders so beautifully in the oven and then mixes with the dry rub and bastes this wee beastie in its own juice… oh, Mylanta, it really is the best “BBQ sauce” I’ve ever had.
- Pat a boneless cut of Boston butt very dry, then divide into 3-4″ pieces.
- Combine the dry rub ingredients in a bowl and mix until well combined. Coat each piece of pork in the dry rub.
- In batches, sear the seasoned pork pieces on at least two sides until a deep golden brown crust forms.
- Return all the seared pieces of pork to the dutch oven and pour in ½ cup of water or broth.
- Cover and transfer to a 300°F oven. Braise 3-4 hours, or until the meat easily pulls using the tines of a fork.
- Remove the pork pieces to a cutting board and shred, discarding any large fat deposits that did not render.
- Return the shredded pork to the pot and toss with the rendered pan sauce. Enjoy!
Learn More: Read our comprehensive post about Oven Pulled Pork for more step-by-step images and tips!
How to Make Pulled Pork in the Crockpot
Whether you need to go hands-free or want low-and-slow tenderness, Slow Cooker Pulled Pork delivers deep, developed flavor every time. Start up your crockpot in the morning for perfect pulled pork sandwiches by dinnertime, or prepare over the weekend for endless meal prep and a freezer stash. This method works for both bone-in and boneless cuts, and if you want to use a leaner cut (like pork loin), this is the only method I suggest. Want a variation? Try my Crockpot Apple Cider Pulled Pork.
- Pat the pork butt very dry, then truss with cotton kitchen twine.
- Sear the pork in a 12″ skillet over medium high heat for 5 minutes per side, or until a deep golden brown crust forms.
- Place the seared pork into the slow cooker fat cap side up. Add ½ cup chicken broth or water, then sprinkle the dry rub all over the pork.
- Seal the crockpot and cook on low for 8-10 hours, or until the meat easily pulls using the tines of a fork.
- Remove the pork from the crockpot and remove the twine. Shred the meat using two forks and discard any un-rendered pieces of fat.
- Return the pulled pork to the crockpot and toss with the pan sauce. Enjoy!
Learn More: Read our comprehensive post about Slow Cooker Pulled Pork for more step-by-step images and tips!
How to Make Pulled Pork in the Instant Pot
Want that deep, slow-braised flavor fast? Pulled pork has never been quicker (90-minutes, baby!) thanks to the magic of Instant Pot. Add a sear beforehand and a quick roast after, and you’ve got a crispy pulled pork that will rival even the best oven-braised recipes. If it’s Taco Tuesday, switch it up with my Instant Pot Carnitas instead!
- Pat a boneless cut of Boston butt very dry, then divide into 3-4″ pieces.
- Combine the dry rub ingredients in a bowl and mix until well combined. Coat each piece of pork in the dry rub.
- Add olive oil to the inner pot then press the “Saute” button. Once the oil is hot, add the pork pieces in single layer batches. Sear on at least two sides until a deep golden brown crust forms. Remove all the pork once seared.
- Pour in one cup of chicken broth to deglaze the bottom of the pot – stir and scrape with a wood spoon until the bottom of the pot is clean. Any clinging bits may set off the “Burn” notice while pressure cooking.
- Press the “Cancel” button to disable the “Saute” function and return all the seared pork pieces back to the pot.
- Seal the Instant Pot, then program to “High Pressure” for 35 minutes, followed by a 15 minute natural pressure release.
- Remove the pork pieces using tongs or a slotted spoon. Transfer to a baking sheet and shred using two forks. Transfer the baking sheet to a 450°F oven and brown for 10 minutes, stirring once halfway through.
- Meanwhile, press the “Saute” function on the Instant Pot and bring the rendered pan sauce to a simmer. Simmer for 10 minutes, until reduced by half.
- Drizzle the sauce over the crispy pulled pork and toss to coat. Enjoy!
Learn More: Read our comprehensive post about Instant Pot Pulled Pork for more step-by-step images and tips!
Totally Shredded
When cooked properly (as per one of the three methods above), pulled pork will practically fall apart at the slightest prodding. But that’s not to say you don’t need to give it some elbow grease.
- Use sturdy forks. It’s not like stabbing a marshmallow. A bigger chunk, especially with a seared crust, will need to be pried apart a bit.
- Invest in actual barbecue claws. I’m not a big fan of single-use kitchen aids but lots of people swear by these and it’s probably worth it if you’re a pulled meat fanatic.
- Repurpose your mixer. That’s right! You can shred meat both in a stand mixer or with a hand mixer. Tutorials are available online but honestly, it’s pretty intuitive and ever so satisfying to see it live and in person and go “Huh. That was not as ridiculous as I thought it was going to be.”
How Much Pulled Pork Per Person?
A standard serving size is roughly 3-4 cooked ounces. Pulled pork will lose about 25% of its weight while cooking, so a 4 pound cut will yield 12-16 ounces of cooked pulled pork, or enough for 3-4 meals, or to serve a medium-sized crowd.
Bear in mind that you’ll want to portion the amount to serve based on what you’re preparing – a small street taco with additional fillings requires less meat than a pulled pork sandwich.
Serving Pulled Pork
- Traditional: serve pulled pork tossed with BBQ sauce on brioche buns with your favorite coleslaw recipe, along with a side of cornbread and/or potato salad.
- Bowl-style: serve pulled pork with coleslaw, roasted sweet potatoes, pickles, and avocado. We also loved a serving of pulled pork with sweet potato hash, a fried egg, and guacamole. Bowls are a great way to use pulled pork for meal prep!
- Pulled Pork Salads: use pulled pork in place of grilled chicken in this taco salad recipe.
Storing and Freezing
- In the Fridge: store leftover pulled pork in an airtight container or ziplock bag in the refrigerator for up to 3 days. Reheat in a skillet over medium heat until the fat melts and the pork is warmed through.
- In the Freezer: wrap 1 pound portions of pulled pork in plastic wrap, then store in a gallon zip-lock bag; squeeze out as much air as possible to ward of freezer-burn. Store for 3-6 months, depending on how well you’ve packed it. Defrost portions overnight in the fridge or in the microwave, then reheat in a skillet over medium heat.
Pulled Pork Leftovers
While you can absolutely use your leftovers for their original, intended purpose, there are so many ways to use up leftover pulled pork – especially if you’ve used our ubiquitous seasoning blend!
- Use the leftovers to make leftover pulled pork ragu or pulled pork tamale pie.
- Substitute leftover pulled pork in place of turkey to make pozole and fried rice.
- Substitute pulled pork for ground beef to make Mexican stuffed peppers.
- Stuff baked potatoes with pulled pork and garnish with your favorite toppings!
Pulled Pork Side Dishes
The best thing about pulled pork is that it’s so versatile – from tomatoes and fresh corn to baked beans and cornbread, pulled pork is a recipe for all seasons. Here are some of our favorite sides to serve with pulled pork:
Salads: creamy cucumber salad, tomato salad, caprese pasta salad, Mexican street corn salad, or Mediterranean cucumber salad are each light and tangy – perfect pairings for pulled pork in the summer.
Coleslaws: we love vinegar-based coleslaws that complement the richness of pulled pork. Try our bacon coleslaw or apple cider vinegar coleslaw.
Starches: classic Italian potato salad, air fryer potato wedges, and grilled sweet potatoes pair well with pulled pork.
Veggies: when it comes to veggies, nearly anything and everything goes with pulled pork! Grilled corn on the cob is classic, but corn fritters or fried green tomatoes are super fun hand held options. Try garlic green beans, zucchini fries, or cauliflower steaks for a super simple side.
Did you make Pulled Pork with one of these methods? I’d love to know how it turned out! Leave a comment and a rating below.
While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.
How to Make Pulled Pork (Oven, Crockpot, Instant Pot)
Print Recipe Rate this Recipe Pin RecipeIngredients
- 4 pound boneless boston butt, see Note 1
- 2-4 tablespoons olive oil, bacon fat, or avocado oil
- ½-1 cup chicken broth, beef broth, or water
Dry Rub
- 2 tablespoons paprika, sweet or smoked
- 1 tablespoon kosher salt
- 2 teaspoons ground pepper
- 1.5 teaspoons garlic powder
- 1.5 teaspoons dried oregano
- 2 tablespoons brown sugar, optional
- 1 tablespoon chili powder, optional
- 1 tablespoon cumin, optional
Instructions
- For all methods, mix the dry rub ingredients in a small bowl until well combined.
- For all methods, remove the pork from its elastic mesh and pat very dry.
Oven Pulled Pork
- Heat the oven to 300°F.
- Divide the pork into 3-4" chunks. Dip each piece of pork into the dry rub, coating evenly on all sides.
- Heat a dutch oven over medium high heat. Add two tablespoons of the fat of your choice and heat until it simmers. Add 3-4 pieces of pork to the pot – however many pieces will fit in a single, even layer; see Note 2. Sear 4-5 minutes, until a deep golden brown crust forms. Turn the pieces and sear on at least one more side. Remove the seared pieces and set aside on a plate; repeat this process until all pieces are seared, adding more oil if the pot gets too dry.
- Transfer all of the seared pork pieces back to the dutch oven and arrange in a single layer – it's okay for the pieces to be touching, and it will be a bit snug. Pour in ½ cup of broth or water. Cover the pot (see Note 3), and transfer to the oven. Braise for 3-4 hours, or until the meat easily pulls with a fork (see Note 4). In the last hour or so, all of the liquid will have cooked off and the meat will start to render in its own fat.
- Remove the pot from the oven, then use tongs to transfer the pork pieces from the pot to a cutting board or shallow bowl. Shred using two forks, then return the pulled pork to the pot and toss in the pan sauce. Serve warm, right away. Enjoy!
Instant Pot Pulled Pork
- Divide the pork into 3-4" chunks. Dip each piece of pork into the dry rub, coating evenly on all sides.
- Press the "Sautee" button on the Instant Pot, add two tablespoons cooking fat, and allow the inner pot to heat up until the fat shimmers.
- Add 3-4 pieces of pork to the pot in a single layer, leaving a bit of space between each piece. Sear 4-5 minutes, until a deep golden brown crust forms. Turn the pieces and sear on at least one more side. Remove the seared pieces and set aside on a plate; repeat this process until all pieces are seared, adding more oil if the pot gets too dry.
- Pour in one cup of chicken broth and scrape up any browned bits from the bottom of the pot using a wooden spoon. Continue scraping and stirring until the bottom of the pot is completely "clean" – if browned bits are stuck to the pot, you may get the "Burn" notice.
- Press the "Cancel" button to turn off the sautee feature. Transfer all of the seared pork pieces back to the inner pot. Secure the lid and ensure the pressure valve is set to sealing. Program the Instant Pot to "High Pressure" for 35 minutes. Once the timer goes off, allow a 15 minute natural pressure release, then perform a quick release to release any remaining pressure. Alternatively, you may allow all of the pressure to release naturally.
- Heat the oven to 450°F.
- Remove the pork pieces from the pot using tongs and place onto a baking sheet. Shred the pork using 2 forks and spread into an even layer. Transfer the pork to the oven and brown for 10 minutes, stirring once halfway through.
- While the pulled pork browns, reduce the sauce. Press the "Sautee" button on the instant pot. Simmer the sauce until reduced by half, about 10 minutes. Pour the sauce over the crispy pulled pork and toss to coat. Serve warm, right away. Enjoy!
Slow Cooker Pulled Pork
- Truss the pork with cotton kitchen twine; see Note 5.
- Heat the olive oil in a 12" skillet over medium high heat until shimmering. Place the pork into the hot oil and sear for 5 minutes, or until a deep golden brown crust forms. Turn the pork using tongs and sear on the other side.
- Transfer the seared pork to a crockpot and add the chicken broth. Discard the cooking oil. Sprinkle the dry rub all over the pork, gently pressing to adhere.
- Seal the crockpot and cook on low for 8-10 hours (see Note 6), or until the meat easily pulls using the tines of a fork.
- Remove the pork from the crockpot and place on a cutting board on into a large, shallow bowl. Remove the twine, then shred the meat using two forks. Discard any large fat deposits that have not fully rendered.
- Return the pulled pork to the crockpot and toss with the pan juices. Serve warm, right away. Enjoy!
Notes
- Note 1. Boneless Boston butt works well for each method; if you only have access to a bone-in pork (picnic) shoulder, use the slow cooker method.
- Note 2. For best browning, ensure the pieces are not touching and that the pot is not overcrowded. For a 4-pound cut of Boston butt, browning typically takes 3-4 batches.
- Note 3. Make sure your dutch oven has a tight seal, or the liquids will evaporate too quickly. If the edges of the pot or the lid have chips or cracks, lay a piece of foil over the pot before securing the lid to prevent excessive evaporation.
- Note 4. You should meet no resistance when pulling the cooked pork with the tines of a fork – if it’s even slightly difficult to pull, cook another 30 minutes in the oven, an additional 5 minutes in the Instant pot, or another 1 hour in the slow cooker.
- Note 5. Technically, it is safe to cook pulled pork with the elastic mesh on. However, it does prevent the dry rub from fully adhering. We recommend removing the mesh and trussing with kitchen twine.
- Note 6. Pulled pork can be cooked in the slow cooker on high for 6-7 hours, but for best results we recommend cooking on low for 8-10.
[…] would be awesome with pulled pork sandwiches, or just a juicy thick cut […]