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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Hi! Can’t wait to try this. How much time do you think it would take to roast an 8lb bone-in pork butt? 8 hours?
Hi Meaghan, I’d estimate you’ll need to cook it for 7 to 7.5 hours, but to be certain, I’d use a thermometer and insert it into the thickest part of the pork. When it registers 195°F, it’s done. And if you find that it’s getting too brown during that extra time in the oven, feel free to cover it loosely with foil. Hope you enjoy!
Hello Jenn.. I’ve tried several of your recipes and every one has been a hit! Thank you so much for sharing. I have a 16 lb boneless pork shoulder to cook and was curious to try this recipe for it. Any adjustments in cooking I should make?
Hi Nichole, for a cut that big, the timing would be so different that I’d suggest looking for a recipe that’s intended for something that size. I think you’ll have more success that way!
HI Jenn
can you substitute chicken thighs for pork, I’m allergic to pork. thank you
Unfortunately, chicken won’t work here – sorry!
Hi Jenn, my family loves your recipes! Is it possible to substitute chicken for the pork in this recipe and if so, how would you suggest I prepare? Thanks!
Hi Paula, I don’t think chicken would work here. If you want a pulled chicken recipe, I’d suggest using a recipe specifically for that. Sorry!
I made this today and it was really dry and tough. I carefully monitored the time and temp and took it out right at 195. That seems awfully high. Is that right?
The BBQ sauce was excellent though!
Sorry you found this to be tough! Yes, 195°F is the temp that you’re looking for. Did you make any adjustments to the recipe? You used a bone-in pork butt/Boston Butt?
Hi Jen –
I don’t have a roasting pan. Could i use a dutch oven or metal backing dish?
Sure, Vanisha – I’d go with the Dutch oven. Hope you enjoy it! 🙂
I have a 3.5 pork butt how long do you think I should cook it for?
Hi Vanisha, I’d guesstimate it would take about 5 hours, but make sure to use a thermometer to take out any guesswork. Enjoy!
Hi Jenn! I made this a few weeks ago, but modified this recipe to suit our own tastes. I’m not even sure what cut my pork roast was, but it was nicely marbled. I used the rub, delish BTW, and roasted pork per your recipe. I used the drippings to make gravy, and it was brown and very, very tasty with the accumulation of the spice rub. We sliced our pork instead of shredding, and it was so moist and tender. This is a five star recipe for us Jen as we’re not big fans of pulled pork, and it made a delicious dinner for us. Thanks so much!!
Another amazing recipe Jenn! Made this yesterday and my house smelled so good all day. My husband made biscuits and I made a yummy cabbage and kale slaw to go with it. Our kids went crazy for this and are already asking when I can make it again. Thank you as always, for providing such simple and delicious solutions to so many meals! Hope you and your family are well. 🙂
I can only find a 7lb pork butt. How should I adjust the seasonings?
Hi Renee, I’d probably multiply everything by 1.25. Hope you enjoy!
It turned out great. Forgot to ask how long to adjust the baking time. I went with 6hr 45min. It was moist and delicious. I can taste the vinegar in the sauce but once it’s combined with the pork, they compliment each other. My family loved it. Thanks for another great recipe!
I’ve been at home with my boyfriend in Colorado, and I’m convinced Jen’s recipes have been the key to our sustained good moods!
I was able to get a 2.5lb porkbutt through amazon fresh (which was a miracle in itself), adjusted the recipe accordingly for the smaller size, and it was a thing of beauty coming out of the oven. I could have licked the pan as the brown bits were these salty, umami, savory bits of heaven, and adding them into the BBQ sauce was brilliant.
I served the pork on buns, added Jen’s cilantro lime sweet corn (also killer) to the plate, and we just found ourselves in pulled pork bliss the rest of the evening.
Two questions, please. Do you roast Boston Butt with fat cap on top or do you roast it with fat cap on bottom. Do you turn the meat over after a period of cooking time? Thank you! I look forward to trying another of your fabulous recipes.
Hi Jennie, It doesn’t make much difference — I usually roast it with the fat cap on the side, as it sits nicely in the pan that way. There is no need to turn it. Hope you enjoy it! 🙂