How to Make the Best Pulled Pork

With my simple recipe, you can make pulled pork today and enjoy it all week long!

You probably know pulled pork is one of the most delicious foods on the planet, and you also might know that it’s amazingly versatile. But did you know it’s easy peasy to make?

It’s true. Because just like some of my other favorite meats, like brisket and short ribs and pot roast, it’s best cooked long, low, and slow. In other words, braised. Just dress it up a bit with a few spices, add a little liquid, cover, and let the oven do the work. A few hours later, you’ll have turned a tough and relatively inexpensive cut of meat into succulent, tender, flavorful goodness.

One of the things that’s a little different about pulled pork, though, is that you want to cook it until it’s reeeeally falling apart. That’s what makes it easy to “pull,” in other words, use a couple of forks to turn it into shreds.

The other thing that’s different about pulled pork is that, once you’ve made it, you can use it for so many good things. Pulled pork sandwiches, of course, with barbecue sauce and slaw. But pulled pork is also great in quesadillas, tacos, and enchiladas. And in chili or tossed with pasta. Scatter it on top of pizza or stir it into fried rice. Use it in a wrap or on top of a baked potato. For more ideas, check out this page of recipes from the National Pork Board on Yummly.

Bottom line, you can make pulled pork today and enjoy it all week—without eating the same meal twice!

I tend to like it for sandwiches and Latin-inspired dishes, so the seasonings in my recipe lean that way. But you could forgo the chili powder and substitute a blend of dried herbs, or forgo all of the seasonings and substitute your favorite rub.

The main thing is to season it up, then simply braise until your pork is fork tender. Other than that, you can hardly go wrong.


Christine :)



How to Make the Best Pulled Pork

  • Author: Christine Pittman
  • Prep Time: 10 minutes
  • Cook Time: 4 hours 30 minutes
  • Total Time: 4 hours 40 minutes
  • Yield: 6-10 servings


With my simple recipe, you can make pulled pork today and enjoy it all week long!


  • 1 3- to 4-pound boneless pork butt or pork shoulder
  • 4 tsp. chili powder
  • 1 tsp. garlic powder
  • 1 tsp. onion powder
  • 1 and 1/2 tsp. salt
  • About 3 cups reduced-sodium chicken broth
  • Barbecue sauce (optional)


  1. Preheat the oven to 300°F. Meanwhile, remove the pork from the fridge to bring it to room temperature.
  2. Mix together the chili powder, garlic powder, onion powder, and salt. Rub it all over the pork. If the meat is tied together with twine or netting, just rub the seasoning right over it.
  3. Put the pork on a rack in a roasting pan fat side up and add about 1/2-inch of broth. Cover tightly with foil and bake until the pork is very tender, 3 to 4 hours depending on the weight and thickness of the meat.
  4. Remove the pork from the pan and pour off any liquid (save it for later). Return the meat to the pan, loosely recover with the foil, and let rest for 30 minutes.
  5. Meanwhile, increase the oven to 475°F.
  6. Roast uncovered for another 13 to 17 minutes, until the pork is well browned with some crispy edges.
  7. Transfer the pork to a cutting board or a large, rimmed baking sheet and remove the twine or netting if there was any. Use two forks to shred the meat into bite-sized pieces. Use the cooking liquid and/or barbecue sauce to moisten and season the meat as desired.


For herbed pulled pork, substitute 4 teaspoons of your favorite dried herbs (rosemary, sage, and thyme, for example) for the chili powder and add 1 1/2 teaspoons pepper.