Ingredients for Pulled Pork

• 4-5 lb boneless pork shoulder (Boston Butt): The essential star of this ultimate pulled pork. A well-marbled Boston butt ensures unbelievably juicy, tender meat.
• 1 cup chicken broth: Creates a moist cooking environment, absolutely essential for juicy, fall-apart meat. Use low-sodium broth to control salt levels.
• 1/2 cup apple cider vinegar: Adds crucial tang and helps tenderize the pork shoulder. Don’t skip this for authentic BBQ flavor.
• 1 large yellow onion, roughly chopped: Provides a sweet aromatic base, melting down during cooking to add incredible depth of flavor.
• 4 cloves garlic, minced: Infuses the pork with pungent, savory flavor. Freshly minced garlic makes a significant difference in the final taste.
• 1 tablespoon liquid smoke (optional): Enhances the smoky flavor profile, especially if not using a smoker. Start with less and adjust to taste.
• 1/4 cup packed light brown sugar: Balances savory and tangy notes, promoting caramelization. This foundation of sweetness is key.
• 2 tablespoons Worcestershire sauce: Adds deep umami and complexity, a secret weapon for richer flavor. Don’t underestimate its impact.
• 1 tablespoon yellow mustard: Acts as a binder for the rub and contributes a subtle tang. It cooks out, leaving no strong mustard taste.
• 1/4 cup ketchup: Forms a foundational sweetness and tang for the pulled pork sauce. Use a quality brand for best results.
• 1 tablespoon smoked paprika: Provides beautiful color and a rich, smoky aroma to the rub. Essential for that authentic BBQ depth.
• 1 teaspoon ground black pepper: Adds a mild, earthy spice. Freshly ground pepper offers superior flavor and aroma compared to pre-ground.
• 2 teaspoons kosher salt: Crucial for seasoning the pork and drawing out moisture for a crispy bark. Adjust to your taste preferences.
• 12 brioche buns: The perfect soft, slightly sweet vessel for your tender pulled pork sandwiches. Toast them lightly for texture.
• 1 cup BBQ sauce (your favorite brand), warmed: Optional but highly recommended for serving. Choose a sauce that complements your desired flavor profile.
• 2 cups coleslaw: A classic, refreshing topping that cuts through the richness of the pork. Adds a delightful crunch and tang.

How to Make Pulled Pork

Season Pork:

Pat the pork shoulder dry. In a small bowl, combine kosher salt, ground black pepper, and smoked paprika. Rub this mixture generously all over the pork. This creates a delicious crust for your Pulled Pork.

Combine Liquids:

In a large pot or slow cooker, add chicken broth, apple cider vinegar, roughly chopped yellow onion, minced garlic, and liquid smoke (if using). Stir well to create the flavorful braising liquid.

Build Flavor:

Stir in packed light brown sugar, Worcestershire sauce, yellow mustard, and ketchup into the liquid mixture in the pot. Place the seasoned pork shoulder into the pot, ensuring it’s nestled well.

Cook Pork:

Cover the pot and cook for 60 minutes. The pork is done when it’s incredibly tender and easily shreds with a fork, achieving that perfect fall-apart texture for Pulled Pork.

Rest & Shred:

Carefully remove the cooked pork from the pot and let it rest on a cutting board for 10-15 minutes. This allows juices to redistribute. Then, shred the tender meat using two forks.

Finish Pork:

Return the shredded Pulled Pork to the pot with some of the cooking liquid. Stir in your warmed BBQ sauce until evenly coated, ensuring every bite is moist and flavorful.

Serve Warm:

Pile the juicy Pulled Pork high onto brioche buns. Serve immediately with a side of fresh coleslaw for a classic, comforting meal everyone will enjoy.

How to Store Pulled Pork

To properly store your Pulled Pork, transfer any leftovers to an airtight container and refrigerate promptly. It will stay fresh for 3-4 days. Otherwise, it won’t stay fresh and can quickly spoil, a mistake I learned the hard way. Discard if you notice an off smell or slimy texture.

You can cook and shred the pork up to 3 days in advance. Keep it separate from the sauce. For best results, combine the shredded pork with warmed BBQ sauce and reheat just before serving.

When reheating, add a splash of chicken broth to maintain moisture.

What to Serve with Pulled Pork

For a classic approach, serve your juicy pulled pork piled high on soft brioche buns, perfect for any casual gathering. To present it beautifully, arrange it on a large platter with various toppings. Always serve warm to truly enjoy its tender, flavorful essence. Pair it with a crisp coleslaw and tangy pickles for a complete, satisfying meal.

Personally, I love to serve my pulled pork on toasted sourdough bread with a generous dollop of spicy BBQ sauce. The crunchy bread and a hint of heat perfectly complement the tender pork, creating an unforgettable experience I truly enjoy.

Frequently Asked Questions

→ Can I use a leaner cut of pork instead of Boston Butt for The Ultimate Pulled Pork?

No, for the juiciest, most tender Pulled Pork, stick to boneless pork shoulder (Boston Butt). Leaner cuts like loin will become dry and tough, losing that desired fall-apart texture. I learned this mistake often.

→ How do I prevent my Pulled Pork from becoming dry and chewy?

Always pat the pork dry before seasoning and never skip resting it after cooking. Using the correct fatty cut, like Boston Butt, is also crucial. These steps guarantee juicy, tender results every time.

→ How long can I store leftover Pulled Pork in the refrigerator?

You can store cooked Pulled Pork in an airtight container in the refrigerator for 3-4 days. Always refrigerate promptly to maintain freshness and prevent spoilage. Discard if any off smells develop.

→ Can I make The Ultimate Pulled Pork ahead of time or freeze it for later?

Yes, you can cook and shred the pork up to 3 days in advance; store it separately from the BBQ sauce. For freezing, cool completely, then freeze in airtight bags for up to 3 months.

→ Why does The Ultimate Pulled Pork recipe only take 60 minutes to cook?

This recipe assumes a pressure cooker or Instant Pot for its 60-minute cook time, which achieves incredible tenderness quickly. If using a slow cooker, cook on low for 6-8 hours until fork-tender.