Introduction
Pulled Pork with BBQ Sauce is the ultimate comfort food and one of the most iconic dishes in American barbecue culture. It features slow-cooked pork shoulder (also known as pork butt or Boston butt) that’s cooked until fall-apart tender, then shredded and coated in smoky, tangy, and slightly sweet barbecue sauce. The long, slow cooking process allows the meat to soak up flavors while becoming melt-in-your-mouth delicious. Served on a bun, in tacos, over rice, or even on pizza, pulled pork is incredibly versatile and a crowd-pleaser at family gatherings, parties, or backyard cookouts.
Why I Love This Recipe
I love this recipe because it’s the definition of comfort food—juicy, tender pork infused with smoky and savory flavors that pair perfectly with tangy barbecue sauce. The aroma while it cooks slowly fills the house with mouthwatering smells, and by the time it’s done, you know you’re in for something special. It’s a dish that feels both rustic and indulgent, and it never fails to bring people together. Plus, it’s surprisingly simple to make—the slow cooker or oven does most of the work while you relax.
Why This is a Must-Try Dish
This dish is a must-try because it’s a classic staple in barbecue cuisine that delivers big flavor with minimal effort. Whether you’re making it for a family dinner, a weekend cookout, or meal prep, it’s versatile and always a hit. Pulled pork can be served in countless ways—sandwiches, tacos, sliders, salads, or even as a topping for baked potatoes and nachos. The best part? It freezes well, making it perfect for cooking ahead and enjoying throughout the week. Once you try it, you’ll realize why pulled pork is a worldwide favorite.
Recipe Information
- Preparation Time: 20 minutes
- Cooking Time: 6–8 hours (slow cooker) or 4–5 hours (oven)
- Total Time: 6–8 hours 20 minutes
- Servings: 8–10 servings
- Calories per Serving: ~400–450 kcal (including BBQ sauce)
Cuisine & Course
- Cuisine: American (Southern-style BBQ)
- Course: Main Course, Dinner, Party Food
Ingredients
For the Pulled Pork:
- 4 lbs (1.8 kg) pork shoulder (pork butt)
- 2 tablespoons olive oil
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup chicken broth or water
Dry Rub (for pork):
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper (optional for heat)
For the BBQ Sauce:
- 2 cups barbecue sauce (store-bought or homemade)
- 2 tablespoons apple cider vinegar
- 1 tablespoon Worcestershire sauce
- 1 tablespoon honey or brown sugar (optional, for extra sweetness)
Simple Cooking Directions
- Rub pork with dry rub spices and let rest.
- Sear pork until browned on all sides.
- Add onion, garlic, and broth to slow cooker or roasting pan.
- Place pork on top and cook until tender.
- Shred pork with two forks.
- Toss with barbecue sauce and serve hot.
Step-by-Step Preparation Method
Step 1: Prepare the Pork
- Trim excess fat from pork shoulder (leave some for flavor).
- Mix all dry rub ingredients together.
- Rub mixture generously over the pork and let it sit for at least 30 minutes (overnight for best flavor).
Step 2: Sear the Pork (Optional but recommended)
- Heat 2 tablespoons olive oil in a large skillet.
- Sear pork on all sides until browned (2–3 minutes per side).
- This step locks in flavor.
Step 3: Slow Cook the Pork
- Place sliced onion and minced garlic at the bottom of a slow cooker (or roasting pan if using oven).
- Place seared pork on top.
- Pour in 1 cup broth.
- Cover and cook:
- Slow Cooker: Low for 8 hours or High for 6 hours.
- Oven: Cover tightly with foil and bake at 300°F (150°C) for 4–5 hours.
Step 4: Shred the Pork
- Once cooked, remove pork and shred it with two forks.
- Discard large chunks of fat.
Step 5: Add the BBQ Sauce
- Mix shredded pork with barbecue sauce, vinegar, and Worcestershire sauce.
- Stir until fully coated and juicy.
Step 6: Serve
How to Serve
- Classic: Pile pulled pork onto soft buns with extra BBQ sauce.
- Southern-style: Serve with coleslaw and pickles.
- Creative: Use as a taco filling, pizza topping, or stuffing for baked potatoes.
- Pair with sides like cornbread, mac and cheese, or baked beans.
Additional Recipe Tips
- Let pork rest for 15 minutes before shredding for best juiciness.
- If sauce is too thick, thin it with a splash of broth or vinegar.
- For extra smoky flavor, add a drop of liquid smoke to the sauce.
- Always taste and adjust seasoning before serving.
Variations
- Spicy Pulled Pork: Add hot sauce or jalapeños to the BBQ sauce.
- Sweet Pulled Pork: Increase honey or brown sugar in the sauce.
- Asian Pulled Pork: Use hoisin sauce, soy sauce, and ginger instead of BBQ sauce.
- Pulled Pork Tacos: Add fresh lime, cilantro, and salsa.
Freezing and Storage
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days.
- Freezing: Freeze in airtight containers or freezer bags for up to 3 months.
- Reheating: Reheat on the stovetop or in the microwave with a splash of broth to keep it moist.
Special Equipment Needed
- Slow cooker or Dutch oven (for oven method)
- Large skillet (for searing)
- Tongs and two forks (for shredding)
- Mixing bowl (for dry rub)
Conclusion
Pulled Pork with BBQ Sauce is a true comfort food classic—flavorful, juicy, and versatile. It’s a dish that brings people together, whether at a casual family dinner or a festive backyard barbecue. With its melt-in-your-mouth texture and smoky, tangy sauce, it’s no wonder this recipe is loved worldwide. Once you try making it at home, you’ll discover just how easy and rewarding it is to prepare a restaurant-quality dish with simple ingredients.
Pulled Pork with BBQ Sauce
Description
Pulled Pork with BBQ Sauce is the ultimate comfort food and one of the most iconic dishes in American barbecue culture. It features slow-cooked pork shoulder (also known as pork butt or Boston butt) that’s cooked until fall-apart tender, then shredded and coated in smoky, tangy, and slightly sweet barbecue sauce.
Ingredients
For the Pulled Pork:
Dry Rub (for pork):
For the BBQ Sauce:
Instructions
-
Step 1: Prepare the Pork : Trim excess fat from pork shoulder (leave some for flavor). Mix all dry rub ingredients together. Rub mixture generously over the pork and let it sit for at least 30 minutes (overnight for best flavor).
-
Step 2: Sear the Pork (Optional but recommended) : Heat 2 tablespoons olive oil in a large skillet. Sear pork on all sides until browned (2–3 minutes per side). This step locks in flavor.
-
Step 3: Slow Cook the Pork : Place sliced onion and minced garlic at the bottom of a slow cooker (or roasting pan if using oven). Place seared pork on top. Pour in 1 cup broth. Cover and cook: Slow Cooker: Low for 8 hours or High for 6 hours. Oven: Cover tightly with foil and bake at 300°F (150°C) for 4–5 hours.
-
Step 4: Shred the Pork : Once cooked, remove pork and shred it with two forks. Discard large chunks of fat.
-
Step 5: Add the BBQ Sauce : Mix shredded pork with barbecue sauce, vinegar, and Worcestershire sauce. Stir until fully coated and juicy.
-
Step 6: Serve : Serve hot in sandwiches, tacos, or on a platter with sides.
