Perfect Pulled Pork

This Perfect Pulled Pork is so simple. It’s seasoned to perfection with a dry rub mix and slowly roasted in the oven.  Perfect for tacos, burritos, sandwiches or hoagies, this dish is always a crowd pleaser. 

This is a recipe for the worlds most Perfect Pulled Pork, at least in my opinion. I’ve been making it for years now and it’s always such a hit and a favorite at my house. It’s also extremely easy to make, but you need patience since it needs to cook low and slow and also smells absolutely amazing while it does. Once you’d tried my pulled pork recipe you’ll be tempted to make it every week, and whose to stop you?

Pulled Pork Made Perfect

This is such a wonderful way of preparing pulled pork, because you will always end up with a piece of meat that is full of flavor and it’s incredibly delicious. It’s a slow, long process, but in the end it’s worth it.

Today we’re going to be creating a dry rub to really get a crust of flavor on that pork and we’re also going to brine this pork. Never brined before? Well you’re about to be converted, for more information take a quick read of this article on brining.

Ingredients In Pulled Pork

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

Pork

• Pork – We’re using 6 pound pork shoulder for our pulled pork today.

Dry rub

• Aromatics – Onion and garlic powder. We don’t want to use fresh as we want a flavor concentrate that can stand up to our long cook time.
• Spices – Cumin, chili powder, cayenne. These ingredients are a must for flavor and color!
• Sugar – We’re using brown sugar today as we want that deep molasses flavor.
• Seasoning – Salt and pepper, you know the drill.

Brine solution

• Salt – Well we need salt to brine don’t we? We’re going to be using quite a bit but don’t worry, it won’t make the meat overly salty.
• Sugar – We’re using equal parts brown sugar and salt. We’re using brown sugar to carry the flavors from our dry rub through the pulled pork.
• Dry rub – After that salt has helped us penetrate the pulled pork, we want to make sure our dry rub flavor is what sinks its teeth in.
• Bay leaves – For flavor, be sure not to eat these leaves.
• Water – Cold water if you please.

How To Make Pulled Pork

Detailed measurements and instructions can be found on the printable recipe card at the bottom of the page.

• Brine the pork: The night before you want to serve the pulled pork, prepare the dry rub mix. In a big pot prepare the brine solution and add the pork shoulder to the brine, throw in a couple bay leaves, cover the pot and put in the fridge overnight. You can also place the brine solution and pork in a big ziploc bag.
• Rub that rub: In the morning, take the meat out and pat it dry. You’ll need a big deep roasting pan. Put the meat in the pan, and start rubbing in the dry rub all over the meat. Make sure you put plenty of rub, and massage real well. Place your meat thermometer in the thickest part of the pork, be sure it isn’t touching the bone if your piece is bone in.
• Cook the pork: Place uncovered in a 225 F degree oven on the middle rack. It will take about 12 hours, the meat needs to get to an internal temperature of 200 F degrees. Once this is achieved take the pork out of the oven and allow to rest for 1.5 – 2 hours.
• Finish the dish: Using two large forks shred the pulled pork. Serve it up hot on sandwiches, tacos, burritos, tamales, etc.

Other Ways You Can Make It

This is a versatile cut of meat that can be prepared in more than just the oven! Let’s show our other cooking methods some love.

Slow cooker

Follow the first 2 steps the same, then place the pork shoulder in your slow cooker. Add about 1/2 cup of water to the slow cooker, close the lid and cook the pulled pork on low for 8 to 10 hours or high for 6 hours.

Pressure cooker

My recipe here will give you all the instructions you need to whip this pulled pork up easy peasy in your pressure cooker. For both of these recipes you’ll want to shred your pork just the same as instructed above.

Some Tips

• You may be tempted to snack on this delicious pork as soon as it’s out of the oven but trust me, it needs time to rest! Let it sit for a full 2 hours and you’ll ensure the pork stays moist and full of flavor!
• Why do we need to brine our meat? The pork will absorb the extra liquid and salt, locking in all that extra moisture and flavor. It’s necessary for leaner cuts of meat that tend to dry out when cooked low and slow.
• Look for a pork shoulder that has bone in for added flavor and a layer of fat on the bottom. Just be sure that your meat thermometer isn’t touching the bone when you place it in the shoulder.

How To Serve

There’s so many things you can do with pulled pork! From turning it into a sandwich topped with creamy coleslaw, to adding it into tacos, burritos, and enchiladas. You can spoon it over hearty salads, omelettes, and even substitute it in for some delicious breakfast dishes.

Some of my favorite sides to pair with this dish include:

• Tex Mex Potato Salad
• Homemade Coleslaw
• Creamy Polenta
• Loaded Pub Fries

Storing Leftovers

This pulled pork will keep fresh for 3 – 4 days in an airtight container in the fridge. To freeze just wrap the whole shoulder, unpulled, in plastic wrap and aluminum foil before freezing for 3 – 4 months. Just be sure to thaw overnight in the fridge before warming in the oven and shredding.

Craving More Pork? Try These Recipes:

• Perfect Pork Tenderloin
• Pork Schnitzel
• Pan Seared Pork Chops With Gravy
• Pork Carnitas
• Korean Style Pork Chops
• Pork Loin Roast
• Easy Oven Baked Pork Chops