Pulled pork sandwich with slaw and BBQ sauce on a wooden plate

The Only Pulled Pork Recipe You’ll Ever Need (Seriously, Stop Googling

Bycraftersbuzz

Why Are You Still Buying Pulled Pork?

Let’s set the scene: It’s Sunday. You’re in sweats. You want something hearty, flavorful, and low-effort that makes you feel like a culinary wizard without even trying. Enter: pulled pork.

This recipe will make you question every overpriced BBQ takeout order you’ve ever made. It’s juicy, smoky, melt-in-your-mouth magic that practically cooks itself. The best part? You don’t need a smoker the size of a small car or a degree in meat science. Just a slow cooker and a little trust.

Why This Pulled Pork Recipe Is That Girl

  • It’s ridiculously easy. Like, your-pet-could-probably-make-it easy.
  • It tastes like you spent 12 hours tending to a smoker in the Texas heat. (You didn’t.)
  • It makes you look like a pro when your friends come over.
  • Leftovers? Oh, you’re about to fall in love with tomorrow’s lunch.

Ingredients

Close-up of pulled pork sandwich with crispy edges and melty slaw Save Pin
  • 3-4 lbs pork shoulder (aka pork butt) – don’t ask, just trust the name
  • 1 tbsp smoked paprika
  • 1 tbsp brown sugar
  • 2 tsp garlic powder
  • 2 tsp onion powder
  • 1 tsp salt
  • 1/2 tsp black pepper
  • 1/2 tsp cayenne pepper (optional, if you like a kick)
  • 1/2 cup apple cider vinegar
  • 1/2 cup BBQ sauce (your fave brand or homemade)
  • 1/4 cup water

Substitutions: No pork shoulder? Pork loin works in a pinch. Don’t have apple cider vinegar? White vinegar will do (but don’t tell the BBQ gods).

Tools & Kitchen Gadgets Used

  • Slow Cooker (or Instant Pot with slow cook function)
  • Meat thermometer (for the overly cautious among us)
  • Tongs (because shredding pork with your hands is… not ideal)
  • Cutting board
  • Mixing bowls
  • Forks or meat claws (for the shred game)
  • Small whisk or spoon (to mix your spice rub)

Step-by-Step Instructions

  1. Pat that pork dry. No one wants soggy seasoning.
  2. Rub it down with all the dry spices. Be generous. Show that pork some love.
  3. Toss it in the slow cooker. Add vinegar, BBQ sauce, and water.
  4. Cook on low for 8 hours or high for 5-6 hours. Go live your life.
  5. Check temp. It should be 195°F-205°F. If not? Give it more time.
  6. Remove and shred. Use forks, claws, or your bare hands if you’re feeling primal.
  7. Mix it with some of the juices. Not all. We’re going for juicy, not soup.
  8. Taste and adjust. More BBQ sauce? Go wild.

Calories & Nutritional Info (Per Serving – Makes ~8)

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  • Calories: ~300
  • Protein: 26g
  • Fat: 18g
  • Carbs: 7g (mostly from BBQ sauce)
  • Sugar: 5g
  • Gluten-Free: Yes (check your sauce)
  • Dairy-Free: Totally

Common Mistakes to Avoid

  • Using lean cuts. Pork loin = dry sadness. Get the shoulder.
  • Not seasoning enough. You want a crust of flavor, not a whisper.
  • Too much liquid. You’re slow cooking, not making pork soup.
  • Shredding too soon. Let it rest before tearing into it.
  • Forgetting to taste. Your taste buds exist for a reason.

Variations & Customizations

  • Spicy pulled pork: Add chipotle powder or hot sauce.
  • Keto version: Skip the sugar, use sugar-free BBQ sauce.
  • Carnitas twist: Add orange juice, cumin, and a quick pan-fry for crispy edges.
  • Asian-inspired: Use hoisin, soy sauce, and a splash of sesame oil.

FAQ About Pulled Pork

1. What cut of meat is best for pulled pork?
Pork shoulder (aka pork butt) is king. It’s fatty, flavorful, and shreds like a dream.

2. Can I use pork loin for pulled pork?
You can, but it’ll be drier and sadder. Use a fatty cut if you can.

3. How do I store pulled pork leftovers?
In an airtight container in the fridge for 4 days, or freeze for up to 3 months.

4. Can I make pulled pork in the oven?
Yep. Use a Dutch oven, cook low and slow at 300°F for 4-5 hours.

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5. Should I sear the meat first?
If you’re feeling fancy, yes. It adds a little more flavor. But honestly? Not required.

6. Can I make this in an Instant Pot?
Yes. Pressure cook on high for about 60-70 minutes, natural release.

7. What should I serve with pulled pork?
Coleslaw, pickles, cornbread, mac ‘n cheese, or straight out of the pot with a fork. No judgment.

Final Thoughts

If you’ve made it this far, congratulations. You’re now the proud owner of the best pulled pork recipe on the internet. Go forth and impress your friends, feed your family, or just hoard it for yourself (we won’t judge). One bite and you’ll be saying, “Store-bought who?”

Now go make it. And don’t forget to post your glorious creation. Bonus points for saucy selfies.

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