Few dishes scream comfort food quite like BBQ pulled pork. It’s smoky, tender, sweet, tangy, and packed with flavor that feels like a warm Southern hug. Whether you’re piling it high on a toasted bun, loading it onto nachos, or just eating it straight with a fork, pulled pork brings the party wherever it lands.
While it may seem like something only a pitmaster can pull off, the truth is: you can make authentic, juicy pulled pork right at home—even without a smoker. All you need is a bit of patience, the right cut of pork, and the magic of low and slow cooking.
What Makes BBQ Pulled Pork So Special?
At its core, pulled pork is a humble dish. Traditionally made with pork shoulder (also called Boston butt), it’s cooked slowly over low heat until the meat becomes tender enough to shred with a fork. The process breaks down the fat and collagen, infusing the pork with juicy, melt-in-your-mouth richness. It’s often seasoned with a dry rub before cooking, and tossed with BBQ sauce at the end to create that sticky, saucy finish we all love.
Ingredients (Serves 8–10)
For the pork:
- 4–5 lb pork shoulder (Boston butt), bone-in or boneless
- 2 tbsp yellow mustard (for binding the rub)
Dry rub:
- 2 tbsp brown sugar
- 1 tbsp smoked paprika
- 1 tbsp kosher salt
- 1 tbsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- ½ tsp cayenne pepper (optional for heat)
For cooking:
- 1 cup apple cider vinegar or apple juice (for moisture)
- ½ cup water
- Optional: wood chips if using a smoker or grill
For the BBQ sauce (optional but recommended):
- 1 cup ketchup
- ¼ cup apple cider vinegar
- ¼ cup brown sugar
- 1 tbsp Worcestershire sauce
- 1 tsp smoked paprika
- 1 tsp mustard (Dijon or yellow)
- Salt and pepper to taste
🍽 Step-by-Step Instructions
Step 1: Prep the Pork
- Trim any excess fat from the pork shoulder, but don’t go overboard—you want some fat for flavor.
- Rub the pork all over with yellow mustard. This helps the dry rub stick and adds flavor depth.
- In a bowl, mix together all the dry rub ingredients.
- Generously coat the pork with the rub, pressing it into every nook and cranny.
- Let the pork rest for 30–60 minutes at room temperature, or cover and refrigerate overnight for maximum flavor.
Step 2: Choose Your Cooking Method
A. Oven Method (Easy & Indoor)
- Preheat your oven to 300°F (150°C).
- Place the pork in a roasting pan or Dutch oven. Add the apple cider vinegar and water to the bottom of the pan (not over the meat).
- Cover tightly with foil or a lid. Bake for 5–6 hours, or until the pork is tender and easily pulls apart with a fork.
- Uncover in the last 30 minutes to let the bark (crust) develop.
B. Slow Cooker Method (Set It & Forget It)
- Place the pork in the slow cooker.
- Add vinegar and water around the meat.
- Cook on LOW for 8–10 hours or HIGH for 5–6 hours, until the pork is fall-apart tender.
C. Grill/Smoker Method (Best Flavor)
- Set up your grill for indirect heat at about 250°F (120°C). Add soaked wood chips for smoke (hickory or applewood works great).
- Place pork on the cool side of the grill. Close the lid.
- Smoke for 6–8 hours, maintaining a consistent temperature, and spritzing with apple juice every hour or two.
- Wrap in foil after 5 hours to keep it moist, then continue until it hits 195–203°F internal temperature.
Step 3: Make the BBQ Sauce (While Pork Cooks)
- Combine all sauce ingredients in a saucepan.
- Bring to a simmer over medium heat, stirring often.
- Let it reduce for 10–15 minutes until thickened.
- Adjust seasoning to taste and let cool.
Step 4: Shred and Sauce
- Once the pork is done, let it rest for at least 20–30 minutes.
- Use two forks (or your hands with gloves) to pull the pork apart into shreds.
- Discard excess fat, but keep those delicious crispy bits.
- Toss the meat with a generous portion of the BBQ sauce or serve the sauce on the side so folks can customize.
Step 5: Serve It Up
- Pile the pulled pork high on:
- Toasted brioche or potato buns
- Soft sandwich rolls
- Tacos or baked potatoes
- Or serve it straight with slaw and pickles
Pair with coleslaw, cornbread, baked beans, or mac & cheese—and you’ve got a Southern meal that hits all the right notes.
Pulled pork isn’t just a meal—it’s an experience. It’s the kind of dish that brings people together, whether you’re feeding a hungry family on a weekend or hosting a backyard BBQ. With this recipe, you don’t need fancy equipment or pitmaster credentials—just patience, love, and the right ingredients.
