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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Jenn,
I need to make two pork butts for a large party this weekend. Do you think you can cook two at one time? If so, would the bake time remain same 6-7 hrs? One more question, could you season the pork roast over night before cooking or does it matter?
Thanks, Staci
Hi Staci, yes, you can cook both at once. The timing should be about the same if not a bit longer because the oven will be more crowded. Your best bet is to use a meat thermometer so there’s no guesswork involved. And it’s fine to season the roast the night prior to cooking it. Hope everyone enjoys!
Very good and easy to follow! Thank you, Jenn. You always do a great job of explaining your recipes and personal tips. Pulled Pork was a success and I’ve never made one before!
Hi, Jenn!
I love your recipes – you’re my go to for when company visits and I want food that wows them!!! Question – I have left over BBQ sauce from your sweet and tangy BBQ chicken recipe in your cookbook. Would that work here on the pork? Thank you!!
Hi Sarah, This pork is so rich that I prefer a tangier, more vinegary sauce for it. That said, the BBQ sauce from the chicken will work too.
How would I use my pressure cooker in the summer instead of 6 hours of oven heat? Marcia Scott
Hi Marcia, I don’t have enough experience with it to tell you confidently whether or not/how to convert a recipe to an instant pot, so you may want to take a peek at these tips. It looks like they could be useful. Sorry I can’t be more helpful!
Adaptation Using Chicken:
Fantastic recipe! I used the same ingredients for the seasoning and the BBQ sauce I just altered the method and used chicken legs instead of the pork since that’s all I had on hand. The results-super tasty!
My alterations:
I used 8 chicken legs and cut the seasoning and BBQ sauce recipe in half.
I mixed the spices with some olive oil and coated the chicken legs with the mixture in a large bowl.
I then put the chicken on an unlined baking sheet and let them roast for 40 minutes at 425 degrees Fahrenheit. I didn’t bother flipping them. The bottoms got nice and crispy and the inside of the meat was juicy.
I added some water to the pan just like Jen did with the pork and added that to the BBQ sauce.
I then coated the chicken legs in the sauce and ate them as is. I like things very saucy so I didn’t bother coating the chicken with the BBQ and baking them with the sauce on it. Though I’m sure you definitely could.
👍
This was a huge hit with my family. It made the house smell delicious while it cooked all day and tasted even better. The spice rub and sauce are amazing. We will be making this one again soon!
I just made this today and it came out great! What do you do with the fat cap? Do you chop it into pieces and incorporate it with the pulled meat? It has a lot of flavor.
Glad it came out nicely — I’d just chop the fat cap up and incorporate it unless it’s overly fatty. Enjoy!
Hi Jenn,
This looks great! would this work in a dutch oven?
Sure – enjoy!
Hello! The smallest one I could find is 9lbs. Any advice on how long it will take to cook? Much appreciated!!
Hi Liz, I’d guesstimate it would need about 8 hours in the oven but to be sure, use a thermometer and insert it the thickest part of the pork. When it registers 195°F, you’re good to go. Hope that helps!
Hi!
I have made this a few times and it is fantastic!
I plan to make ahead for a family gathering the end of the month. If I freeze the pork, how long with the sauce last? Or can it be frozen as well?
Thanks!
So glad you like it! Yes, I think you could get away with freezing the sauce.
Are you using a smoked or unsmoked pork shoulder for this pulled pork recipe?
Unsmoked – hope you enjoy if you make it!