The tantalizing aroma of pulled pork wafts through the air, an intoxicating blend of savory spices and sweet undertones. Picture this: your favorite gathering spot filled with laughter and warmth, everyone eagerly awaiting tender, flavorful chunks of pork to pile onto soft, toasted buns. The meat practically falls apart with a gentle tug, making it so easy to assemble your ideal sandwich topped with coleslaw and a drizzle of BBQ sauce. As you take the first bite, it’s a delightful explosion of flavors and textures that feels like a warm hug on a chilly evening.

Table of Contents

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Pulled Pork
Storing & Reheating
Chef’s Helpful Tips
Recipe FAQs
Tender Pulled Pork

I can’t help but reminisce about backyard barbecues growing up, where my family would gather around the grill, sharing stories while the smell of pulled pork cooking low and slow filled the air. Each gathering was filled with excitement; mouths watering as we anticipated that first, glorious bite. Now, I’m thrilled to share this simple yet mouthwatering recipe that brings that nostalgia right into your home. Whether it’s a summer barbecue, a cozy dinner, or a special occasion, this dish is sure to impress. Let’s get cooking!

Why You’ll Love This Recipe

Simple & Quick: With just 15 minutes of prep and a few hours in the oven, you’ll have a meal that garners rave reviews without fuss.
Irresistible Flavor: The sweet and smoky spices blend beautifully, creating a tender meat that’s bursting with flavor.
Eye-Catching Appeal: Who doesn’t love a beautiful plate of pulled pork sandwiches? Plus, it’s fun to customize each serving!
Flexible Serving: Perfect for weeknight dinners, game-day snacks, or even holiday feasts — everyone will love it!
Diet-Friendly Options: Easily adaptable for lower-carb diets by skipping the buns or swapping in gluten-free options.

Ingredients You’ll Need

4-5 pounds boneless pork shoulder: This cut is ideal because it has enough fat to keep the meat moist and tender. Look for a well-marbled piece for the best results.
3 tablespoons brown sugar: Adds a touch of sweetness that balances the savory flavors perfectly. Feel free to substitute with coconut sugar if you want a healthier twist.
1 tablespoon chili powder: This provides depth and a hint of heat. You can adjust the amount to suit your taste, or use smoked chili powder for an extra smoky flavor.
1 tablespoon garlic powder: Adds a wonderful richness. If you love fresh garlic, feel free to use 3-4 minced cloves instead.
1 tablespoon smoked paprika: Enhances the smoky flavor profile. Regular paprika works too, but won’t mimic that deep smokiness.
2 teaspoons salt: Essential for enhancing the flavors. Always check if you need less if using pre-seasoned broth or sauces.
1 teaspoon ground cumin: This spice brings a warm and earthy note to the mix. It’s essential for achieving that authentic BBQ flavor.
1/2 teaspoon pepper (or to taste): Freshly ground is best for maximum flavor. Adjust based on your personal heat preference.
3/4 cup chicken broth: Provides moisture while cooking, which keeps the pork juicy. You can use vegetable broth or even water if you’re in a pinch.
3 tablespoons Worcestershire sauce: Adds a complex yet subtle umami flavor. Vegan options are available for those who prefer.
1/2 teaspoon liquid smoke: This gives your pork that delicious smoky flavor, especially when cooking in the oven. A little goes a long way.
Buns: Soft sandwich buns are a classic choice. Try Hawaiian rolls for a sweeter version!
BBQ sauce: Use your favorite brand or homemade version. Don’t skip this step; it’s the finishing touch!
Coleslaw: Adds freshness and crunch. You can make your own or grab a store-bought version to save time.

How to Make Pulled Pork

Preheat and Prepare: Begin by preheating your oven to 300°F. While that’s heating up, take your pork shoulder and cut it into four manageable pieces. This helps it cook evenly and ensures maximum flavor with the spice rub, which we’re about to prepare.

Combine Dry Ingredients: In a small bowl, mix together the brown sugar, chili powder, garlic powder, smoked paprika, salt, cumin, and pepper until well blended. This spice mix is the heart of your **pulled pork**, and it will create a beautiful crust as it cooks.

Coat the Pork: Generously rub the spice mixture all over your pork pieces, making sure to massage it into every nook and cranny. This is where the flavor really starts to develop. If you’d like, you can cover the seasoned pork and let it sit overnight in the fridge to deepen the flavors.

Add the Liquid: In another bowl, whisk together the chicken broth, Worcestershire sauce, and liquid smoke. Pour this delightful mixture around the seasoned pork in the Dutch oven, ensuring it stays juicy during the long, slow cook.

Cover and Roast: Place the lid on the Dutch oven and cook the pork in the preheated oven for about 2 hours. After this time, remove the lid and let it cook for another 1.5 hours. You’ll know it’s done when it’s fork-tender and shreds beautifully.

Shred the Pork: Once your pork is perfectly tender, carefully transfer it to a baking sheet. Utilizing two forks, pull the meat apart into shreds. It should come apart effortlessly. Drizzle some of the cooking liquid over the shredded pork and toss to coat, keeping it moist and flavorful.

Serve it Up!: Now for the fun part! Serve your **pulled pork** on toasted buns, topped with BBQ sauce and a generous scoop of coleslaw. To toast the buns, simply heat some olive oil or butter in a skillet and place the buns cut-side down until golden brown. Enjoy the explosion of flavors in every bite!

Storing & Reheating

To store leftover pulled pork, let it cool completely before transferring it into an airtight container. It can be kept at room temperature for about two hours, but be sure to refrigerate any leftovers for up to 4 days. For longer storage, you can freeze it for up to 3 months; just make sure to label the container. When ready to enjoy again, reheat in a skillet over medium heat or in the microwave until warmed through. Adding a splash of broth can help refresh the texture and flavor.

Chef’s Helpful Tips

Make sure not to rush the cooking; low and slow is the secret to tender pulled pork.
If you can, let the pork rest for a few minutes after removing it from the oven to retain its juices.
For added flavor, consider a marinade overnight with the spice rub before cooking.
If your pork still seems dry after shredding, mix in some of the reserved cooking liquid to enhance moisture.
Feel free to modify the spices based on your preferences, adding more heat or sweetness as desired.

With this delicious recipe, you can create a dish that’s not only comforting but sure to become a staple in your home. Don’t be afraid to experiment with the flavors or add your unique twist. Invite friends over, pull out those buns, and dig in! They won’t be able to resist asking for seconds—trust me!

Recipe FAQs

Can I use a slow cooker instead of the oven?

Absolutely! To use a slow cooker, simply follow the same steps for seasoning and add the pork to your slow cooker with the broth mixture. Cook on low for 8-10 hours or until it’s tender enough to shred easily. This method will give you wonderful results too!

What’s the best way to serve pulled pork?

While the classic is on a bun, feel free to serve the pulled pork on nachos, in tacos, or even over rice for a hearty meal. It’s delicious any way you choose to enjoy it!

Can I make pulled pork ahead of time?

Certainly! Pulled pork can be made up to 3 days in advance. Just store it in the refrigerator, and when you’re ready, reheat it gently. It actually tastes even better the next day as the flavors continue to meld together!

How can I tell when my pork is done cooking?

The best way to check doneness is by testing it with a fork. It should shred easily when done. If you find that it’s still tough, simply pop it back in the oven for another 30 minutes to an hour. Patience is key for achieving that perfect texture!

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Tender Pulled Pork

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Author: Jennifer
Prep Time: 15 minutes
Cook Time: 3.5 hours
Total Time: 0 hours
Yield: 6-8 servings 1x
Category: Main Dish
Method: Oven
Cuisine: American

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Description

This Pulled Pork features tender, flavorful chunks seasoned with savory spices and served on toasted buns, perfect for comfort food or gatherings. Easy to make!

Ingredients

Scale

4–5 pounds boneless pork shoulder
3 tablespoons brown sugar
1 tablespoon chili powder
1 tablespoon garlic powder
1 tablespoon smoked paprika
2 teaspoons salt
1 teaspoon ground cumin
1/2 teaspoon pepper (or to taste)
3/4 cup chicken broth
3 tablespoons Worcestershire sauce
1/2 teaspoon liquid smoke
Buns
BBQ sauce
Coleslaw

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Instructions

Preheat oven to 300°F and cut pork into four pieces.
Mix dry ingredients in a bowl and coat pork with spice mixture.
Whisk together broth, Worcestershire sauce, and liquid smoke; pour around pork in Dutch oven.
Cover and roast for about 2 hours, then uncover and roast for an additional 1.5 hours.
Shred pork using two forks and drizzle with cooking liquid.
Serve on toasted buns with BBQ sauce and coleslaw.

Notes

For deeper flavor, season the pork and refrigerate overnight before cooking.
Store leftovers in an airtight container; they last up to 4 days in the fridge.
Reheat pulled pork in a skillet or microwave, adding broth if needed.