Pulled Pork
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Learn to make pit-worthy pulled pork—no smoker required! This simple recipe guides you to succulent, slow-roasted pork with a crusty bark and tangy-sweet sauce that rivals your favorite barbecue spot.
Rubbed with barbecue spices and slow-roasted until fork-tender with a crusty bark, pulled pork is always a crowd-pleaser and perfect for feeding a big group. It’s super simple to prepare and takes just minutes to get in the oven, though you’ll need to allow about 6 hours for it to cook. As the irresistible BBQ aroma fills your kitchen, the hardest part of the recipe is waiting—and then trying not to eat all the succulent pork as you’re pulling it apart! The sauce is a mix of a sweet BBQ sauce and a tangy Carolina-style vinegar-based sauce, combined with the rich pan juices for extra depth of flavor and smokiness. This is a feast!
“Followed the recipe exactly and it turned out perfectly. Great flavor, beautiful bark, delicious sauce. The whole family enjoyed it!”
What You’ll Need To Make Pulled Pork
- Bone-in Pork Butt (Boston Butt): This is the meat used for pulled pork. Misleadingly named, it comes from the upper shoulder of the pig, known for its fat marbling, which contributes to the flavor and tenderness of the meat during the slow cooking process. The bone helps to add flavor and moisture. (This cut is not to be confused with a picnic roast, which is leaner.)
- Spice Rub: This blend of seasoning and spices, including salt, paprika, cumin, garlic powder, dry mustard, dark brown sugar, and black pepper, create a balanced and flavorful BBQ crust on the pork during cooking.
- Ketchup: Serves as the base of the BBQ sauce, providing a rich tomato flavor and a smooth texture.
- Cider Vinegar: Adds a tangy, fruity acidity that balances the sweetness of the sauce.
- Dark Brown Sugar: Contributes a deep, molasses-like sweetness to the sauce and helps create a thick, sticky consistency.
- Spicy Brown Mustard: Adds a tangy, spicy element that complements the sweetness of the sauce.
- Garlic: Provides a savory, aromatic flavor for the sauce.
- Jump to the printable recipe for precise measurements
Step-by-Step Instructions
To begin, preheat the oven to 300°F and set an oven rack in the lower-middle position.
Pat the pork dry with paper towels.
In a small bowl, combine the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Mix until evenly combined.
Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly.
Roast for 6 to 6-1/2 hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
Pour off and discard the fat from the roasting pan (remember the handles are hot).
Add 3/4 cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that’s okay.)
Pour the juices into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew.
Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
My starting point for this recipe was Tyler Florence’s Pulled Pork Barbecue recipe. I used my own spice rub and barbecue sauce, but the cooking method is identical to the original recipe.
Frequently Asked Questions
I would guesstimate a little over an hour per pound, but remember, this is just an estimate! The real key to perfect pulled pork isn’t the clock but rather the internal temperature. Use a meat thermometer with a remote probe and cook until the internal temperature reaches 195°F.
If you can only find boneless pork butt, you can still make delicious pulled pork. You’ll need a 4 to 5 pound boneless roast. The cooking time may be a bit less.
Yes, pulled pork can be made up to 4 days ahead of time. It actually tastes better the next day as the flavors have more time to meld. When ready to serve, if you’re reheating just a few servings, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for one to two minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in a 250°F-oven for about 30 minutes, or until hot.
Video Tutorial
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Pulled Pork with Tangy Barbecue Sauce
Learn to make pit-worthy pulled pork—no smoker required! This simple recipe guides you to succulent, slow-roasted pork with a crusty bark and tangy-sweet sauce that rivals your favorite barbecue spot.
Ingredients
For the Pork
- One 5- to 6-pound bone-in pork butt (sometimes called Boston butt; see note)
- 4 teaspoons salt
- 1 tablespoon paprika
- 1 tablespoon ground cumin
- 1 tablespoon garlic powder
- 1 tablespoon dry mustard
- 1 tablespoon dark brown sugar, packed
- 1 teaspoon freshly ground black pepper
For the Tangy Barbecue Sauce
- 1 cup plus 2 tablespoons ketchup
- ¾ cup cider vinegar
- ¾ cup dark brown sugar, packed
- ¼ cup plus 2 tablespoons spicy brown mustard
- 2 garlic cloves, minced
- ½ teaspoon cayenne pepper
- ¾ cup water, for deglazing the roasting pan
For Serving
- 12 hamburger buns (lightly toasted and buttered, if desired)
Instructions
- Preheat the oven to 300°F and set an oven rack in the lower-middle position.
- Pat the pork dry with paper towels.
- Mix the salt, paprika, cumin, garlic powder, dry mustard, brown sugar, and pepper in a small bowl. Place the pork in a roasting pan. Rub the spice blend all over the pork, turning to coat evenly (don't leave any of the spice blend in the bottom of the pan; keep turning the meat until it all adheres).
- Roast, uncovered, for 6 to 6½ hours, or until the meat is fork-tender and a thermometer inserted into the thickest part of the pork registers 195°F.
- While the pork roasts, make the barbecue sauce. Combine the ketchup, vinegar, brown sugar, mustard, garlic, and cayenne pepper in a saucepan over medium heat. Simmer gently, stirring frequently, until slightly thickened, about ten minutes. Remove from the heat and let sit until the pork is done.
- When the pork is done, take it out of the oven and set it on a cutting board or platter; tent with aluminum foil and let rest for about 10 minutes.
- Pour off and discard the fat from the roasting pan (remember the handles are hot). Add ¾ cup water to the roasting pan and set it over a single burner on medium heat; scrape with a wooden spoon to release all the brown bits. Cook for a few minutes, stirring frequently, until the liquid is reduced by about half. (The liquid will be very dark; that's okay.) Pour into the saucepan with the barbecue sauce and cook over medium heat, stirring occasionally, for 5 minutes.
- While the pork is still warm, use two forks to pull the meat away from the bone into large shreds. Remove and discard any large pieces of fat or sinew. Put the shredded pork in a large bowl or dish and pour about two-thirds of the barbecue sauce over it. Toss so that the pork is evenly coated with the sauce. Taste and add more sauce, little by little, if desired.
- To serve, spoon the pulled pork onto the bottom half of each bun. Pass the remaining barbecue sauce on the side.
- Note: Pork butt (which is also sometimes called Boston butt) is misleadingly named; it does not come from the rear end of the pig. Rather, it comes from the thicker, well-marbled upper shoulder. It is not to be confused with a picnic roast, which comes from the lower end of the shoulder and is a bit leaner. If you can only find a boneless butt, that's okay.
- Make-Ahead Instructions: The pork can be made entirely ahead of time and stored in a covered container in the refrigerator for up to 4 days. To reheat just a few servings of pulled pork, toss the pork in a microwave-safe bowl. Add a bit more sauce if the pork seems dry, and cover the dish with a plate or lid. Microwave the pork for one to two minutes, or until hot. To reheat a larger quantity, place the pork in a baking dish and add a bit more sauce if the pork seems dry. Cover the dish with aluminum foil and place in a 250°F-oven for about 30 minutes, or until hot.
- Freezer-Friendly Instructions: Place the pulled pork in a zip-top freezer bag and freeze for up to 3 months. Thaw in the refrigerator overnight before using.
Pair with
Nutrition Information
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- Per serving (12 servings)
- Serving size: 1 sandwich
- Calories: 485
- Fat: 20 g
- Saturated fat: 7 g
- Carbohydrates: 45 g
- Sugar: 23 g
- Fiber: 2 g
- Protein: 30 g
- Sodium: 691 mg
- Cholesterol: 89 mg
This website is written and produced for informational purposes only. I am not a certified nutritionist and the nutritional data on this site has not been evaluated or approved by a nutritionist or the Food and Drug Administration. Nutritional information is offered as a courtesy and should not be construed as a guarantee. The data is calculated through an online nutritional calculator, Edamam.com. Although I do my best to provide accurate nutritional information, these figures should be considered estimates only. Varying factors such as product types or brands purchased, natural fluctuations in fresh produce, and the way ingredients are processed change the effective nutritional information in any given recipe. Furthermore, different online calculators provide different results depending on their own nutrition fact sources and algorithms. To obtain the most accurate nutritional information in a given recipe, you should calculate the nutritional information with the actual ingredients used in your recipe, using your preferred nutrition calculator.
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I made this, and it cooked in the oven for about 6 1/2 hours. I used a 6 1/2 lb shoulder with bone. I cooked it in a 300 degree oven until meat thermometer was at 195 degrees. I took it out of the oven, and let it rest for about 20 minutes, I transferred the roast from the roasting pan to a plate and started pulling the pork and … It wouldn’t pull! So I just used knife and fork and started cutting small pieces.
So, might you have any idea as to why the pork didn’t pull? The only thing I might have done wrong is use a roasting rack. How would that keep the roast from pulling?
The pork tastes good, but it isn’t the same as a pulled pork. Sad face.
Hi Daniel, I’m sorry you had a problem with this. It sounds like you did everything right. You mentioned using a roasting rack; that shouldn’t have made a difference. I wish I could help but it’s definitely a head-scratcher as the pork should have been really tender. Glad that it tasted good but I’m sure it was a different experience than true pulled pork.
Hi Jenn-
I’ve made this before and it was to die for. I have a party for 20 coming up and wanted to make this ahead of time. Can I freeze and if so, best way to defrost and rewarm? I will be making two roasts as we have big eaters coming. Thanks so much!
So glad you’ve enjoyed this! You can definitely freeze it. Just put it in a freezer bag or airtight container. Thaw it in the fridge overnight and then reheat according to the make-ahead instructions at the bottom of the recipe. Hope everyone else likes it too!
I followed the recipe exactly. I had to substitute teaspoon of horseradish sauce because I did not have the mustard. Everything turned out well. Very delicious. It just takes all day though.
This is, without a doubt, the best pulled pork I’ve ever had. Spectacular. I served it over homemade mac ‘n cheese (used Jason Santos’ recipe from Simple Fancy) and the two pair absolutely perfectly. I suspect my housemates are going to be demanding this one all the time now.
This was a great recipe- followed it exactly except that I used a boneless pork shoulder from Costco. Everyone loved it at our family gathering! Paired it with coleslaw and some nice ciabatta buns- perfect! Thanks Jenn.
This recipe is very detailed and I’m going to try making it in the morning and look forward to the results.
I found a bone-in shoulder picnic roast at the bottom of my deep freezer that was in dire need of using…my bad for forgetting about it. It weighed in at 1. 228 kg which is a bit less than 3 pounds. I used half the amount of rub and cooked it for 4 hours and it turned out great!
I found the barbeque sauce to be a bit too sharp for our liking so added a half bottle of Bullseye hickory barbeque sauce and also reduced the cayenne to 1/4 teaspoon as my hubby is very sensitive to cayenne.
Anyhow, made the full sauce recipe and have enough left over to freeze or would it taste okay on use on burgers? BTW I always make your steakhouse burgers…absolutely the best!
How long do you think the sauce would last in the fridge Jenn?
As always your recipes help make me look like a super cook! Thank you so much 🙂
Cheers,
Susan
Hi Susan, So glad this came out well! I think the sauce would taste delicious on burgers and should last for about a week in the fridge. Feel free to freeze the remainder if you still have some left after that.
Can i do this in a crock pot. I only have 2 pounds and think it will die for 6 hours at 350.
Hi Lea, unfortunately, this one won’t work in a slow cooker.
How about in an instapot? So hot this summer I don’t want to turn my oven on
Hi Corinne, I’m not experienced with an Instapot, so I can’t say for if this would work in one. I’m sorry I can’t be more helpful!
I have never heard of spicy brown mustard and don’t believe I can get it where I live. What can I substitute?
Hi Donna, Dijon (or really any other mustard you have on hand) is fine. Hope you enjoy!
Hi Jenn
Can I use a pork picnic for this recipe?
Thank you
Bonie
Sure – just keep in mind that it won’t be quite as tender (it’s a slightly leaner cut). Please LMK how it turns out!
Wow! quick reply I appreciate it. And will let you know. I will try at another time the 350, but too hot in my state today to have the oven on so long.
Is there a spilt method that would work? Using oven/cooktop and crock pot?
Hi L, I can’t say for sure — I don’t have a slow cooker so I’ve never tried it. You could start it in a slow cooker and then transfer it to the oven, but I can’t give you any timing guidelines. Also, I’m not sure if you’ll achieve the bark on the exterior of the pork only cooking it partially in the oven (and that part is delicious).
This was delicious! I like the concept of pulled pork but rarely actually like it when I have it. That’s what comes of being super picky about type and amount of barbeque sauce. This one will be added to the list of acceptable pulled pork! It’s great with toasted sourdough and coleslaw. The pork itself was excellent and a manageable size for my toaster oven (just loosely covered it with foil to prevent outright burning from being so close to the elements). The barbeque sauce, while not my elusive ideal, was quite good. I added 2-3 tbsp molasses since I like a darker flavour. The sweet and tangyness is such a good combo.