This post may contain affiliate links. For more information, please see our affiliate policy.
After 5 minutes of prep time, my easy Pulled Pork recipe is oven-ready. The juicy pulled pork roasts low and slow for juicy, tender results (while infusing your home with enticing, savory aromas).
Shredded, saucy protein of any kind is a must for me every time I visit a barbecue restaurant. It’s also a staple for every tailgate menu I plan, and often graces my family table.
Sure, I could get takeout or buy it by the tub at the supermarket, but when I have the time, say, for Sunday dinner, I like to turn to this blue ribbon-worthy option for how to cook pulled pork.
Admittedly, it takes some time. But only 5 minutes of that is hands-on; the rest is reserved for the pork to cook low and slow. The result: remarkably tender pork that’s trophy-worthy, if I do say so myself, and tasty enough to enjoy straight from the pan.
Table of Contents
Recipe ingredients
At a Glance: Here is a quick snapshot of what ingredients are in this recipe.
Please see the recipe card below for specific quantities.
Ingredient notes
- Pork shoulder roast: Pork shoulder (aka pork butt) actually both work well here. Either braises into super juicy, succulent Slow Cooker Pulled Pork.
- Apple cider vinegar: You might be more familiar with seeing these ingredients called for in salad dressings and pickle recipes. Here, the vinegar assists to create a lovely barbecue “bark” on the pork as it cooks. (Some pitmasters “mop” or spritz their meat with vinegar as it smokes or barbecues.) Either apple cider vinegar or distilled white vinegar work well.
- Barbecue sauce: This Pulled Pork is definitely flavorful and juicy enough to enjoy sans-sauce, but I usually toss it with a bit before adding the pork to the table. I also recommend serving extra sauce on the side in case anyone wants to add more. Don’t forget the napkins; barbecue is meant to be messy! Purchase your favorite brand or make a batch of my Sweet Baby Ray’s copycat Barbecue Sauce.
Step-by-step instructions
- Preheat oven to 350 degrees. In a Dutch oven or large pot with a heavy bottom and lid, heat the olive oil over medium-high heat until shimmering. Sprinkle pork generously with salt on all sides.
- Add to pot and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes.
- Flip pork over carefully. Continue browning on the second side until a dark crust forms, about 4 to 5 minutes longer. Carefully add chicken broth and vinegar,(they may splatter), bay leaves, and garlic.
- Cover and transfer pork to oven. Cook until pork is fork-tender, and reaches an internal temperature of 190 to 205 degrees on a digital thermometer, about 3 hours.
- Remove pork to rimmed baking sheet and allow to cool until cool enough to handle. Discard cooking liquid. Using two forks, shred the pork.
- Pour barbecue sauce on top if using, and toss to combine. Season to taste with salt and pepper.
Recipe tips and variations
- Yield: This oven Pulled Pork recipe makes 5 cups; or about 10 1/2-cup entree-sized servings.
- Storage: Transfer any leftover Pulled Pork to an airtight container and refrigerate for up to 4 days.
- Make ahead: Feel free to get a head start; this recipe can be made entirely up to 3 days in advance and refrigerated until you’re ready to serve. Reheat the meat (more tips below) until an instant-read thermometer reads 165 degrees.
- Freezer: Pop leftover Pulled Pork into an airtight, freezer-safe container and put it on ice for up to 6 to 8 months.
- Reheating: When reheating frozen or cold pulled pork, the easiest way is to employ your slow cooker Reheat on LOW until it reaches 165 degrees, using a little broth or water to thin out the sauce, if necessary. To reheat pulled pork in the oven, place it in an oven-safe baking dish and cover with foil. Bake at a low temperature of 250 degrees, until the meat registers 165 degrees.
- Slow cooker: Try my Slow Cooker Pulled Pork with my secret magic ingredient (spoiler: applesauce!). It’s an easy, stress-free way to cook while you’re busy or out of the house.
- Instant Pot: To make Pulled Pork in an Instant Pot:
- Set Instant Pot to Saute and heat oil until shimmering. Brown pork on both sides until a deep brown crust develops.
- Carefully add chicken broth and vinegar,(they may splatter), bay leaves, and garlic. Cover and lock Instant Pot.
- Press Manual or Pressure Cook button and set for 60 minutes. When timer beeps, allow pressure to release naturally until the float valve drops, about 15 minutes.
- Unlock lid and remove pork. Discard cooking liquid. Continue as directed in step 4.
Recipe FAQs
This version does not have enough liquid to be made in a skillet or pan on the stove without it turning out dry and tough. If you’d like an alternate cooking method, try my ultra-easy Slow Cooker Pulled Pork.
Beyond stuffing inside a bun or between bread, options abound. Try:
Loaded potatoes. Use the saucy pork to stuff inside Baked Potatoes or pile on top of Mashed Potatoes or Mashed Sweet Potatoes.
Pancakes. While it might sound like an odd couple, Pulled Pork Pancakes with Whiskey Maple Syrup are a hit at every brunch party I serve them.
Enchiladas. Create a batch of your favorite enchiladas or burritos and feature pulled pork as the protein.
Quesadillas. Shredded pork stuffed between tortillas with plenty of cheese, a splash of hot sauce, and some avocado? Sold.
Chili. Simply swap this succulent pork for ground beef in your favorite chili recipe; unexpected and outrageously tasty.
Pizza. Garnish a base of purchased, par-baked pizza crust with barbecue sauce, then add an even layer of pulled pork. Finish with sliced red onion and shredded cheddar cheese, then bake until the crust is golden brown and the cheese is golden and bubbly. Who needs delivery?
For any shredded meat, like Slow Cooker Shredded Chicken, estimate about ⅓ to ½ pound of meat per person (or about 5 to 6 ounces).
Best sides with pulled pork
Slow Cooker Recipes
Slow Cooker Baked Beans
Appetizer Recipes
Homemade Potato Chips
Salad Recipes
BLT Pasta Salad
Casserole Recipes
Baked Mac and Cheese
Join Us
Pulled Pork
Ingredients
- 3 tablespoons olive oil
- Salt and freshly ground black pepper
- 3 pound pork shoulder roast or pork butt roast (see note 1)
- 1/2 cup chicken broth
- 1/4 cup apple cider vinegar or distilled white vinegar (see note 2)
- 2 bay leaves
- 2 cloves garlic peeled and crushed
- 2 cups barbecue sauce optional (see note 3)
Instructions
- Preheat oven to 350 degrees. In a Dutch oven or large pot with a heavy bottom and lid, heat the olive oil over medium-high heat until shimmering. Sprinkle pork generously with salt on all sides. Add to pot and sear without moving until a dark brown crust forms on one side, about 5 to 6 minutes.
- Flip pork over carefully. Continue browning on the second side until a dark crust forms, about 4 to 5 minutes longer. Carefully add chicken broth and vinegar,(they may splatter), bay leaves, and garlic.
- Cover and transfer pork to oven. Cook until pork is fork-tender, and reaches an internal temperature of 190 to 205 degrees on a digital thermometer, about 3 hours.
- Remove pork to rimmed baking sheet and allow to cool until cool enough to handle. Discard cooking liquid.
- Using two forks, shred the pork. Pour barbecue sauce on top if using, and toss to combine. Season to taste with salt and pepper.
Notes
- Pork shoulder roast: Pork shoulder (aka pork butt) actually both work well here. Either braises into super juicy, succulent Slow Cooker Pulled Pork.
- Apple cider vinegar: You might be more familiar with seeing these ingredients called for in salad dressings and pickle recipes. Here, the vinegar assists to create a lovely barbecue “bark” on the pork as it cooks. (Some pitmasters “mop” or spritz their meat with vinegar as it smokes or barbecues.) Either apple cider vinegar or distilled white vinegar work well.
- Barbecue sauce: This Pulled Pork is definitely flavorful and juicy enough to enjoy sans-sauce, but I usually toss it with a bit before adding the pork to the table. I also recommend serving extra sauce on the side in case anyone wants to add more. Don’t forget the napkins; barbecue is meant to be messy! Purchase your favorite brand or make a batch of my Sweet Baby Ray’s copycat Barbecue Sauce.
- Yield: This oven Pulled Pork recipe makes 5 cups; or about 10 1/2-cup entree-sized servings.
- Storage: Transfer any leftover Pulled Pork to an airtight container and refrigerate for up to 4 days.
- Make ahead: Feel free to get a head start; this recipe can be made entirely up to 3 days in advance and refrigerated until you’re ready to serve. Reheat the meat (more tips below) until an instant-read thermometer reads 165 degrees.
- Freezer: Pop leftover Pulled Pork into an airtight, freezer-safe container and put it on ice for up to 6 to 8 months.
Nutrition
Meggan Hill is a classically-trained chef and professional writer. Her meticulously-tested recipes and detailed tutorials bring confidence and success to home cooks everywhere. Meggan has been featured on NPR, HuffPost, FoxNews, LA Times, and more.