What is the best cut of pork to use for pulled pork?

The best cut for pulled pork is pork shoulder, often called pork butt or Boston butt. This cut contains enough fat and connective tissue to break down slowly during cooking, making the meat tender and easy to shred. Both bone-in and boneless pieces work well, though boneless shoulders are easier to handle and shred.

How do I prep pork shoulder before cooking pulled pork?

Start by trimming excess fat from the pork shoulder to avoid overly greasy pulled pork. Cut the shoulder into smaller chunks if desired for quicker cooking. Apply a dry rub of spices evenly over the meat, and for deeper flavor, let it sit wrapped in the refrigerator overnight before cooking.

Can I use a slow cooker to make pulled pork, and how long does it take?

Yes, a slow cooker is an excellent method for pulled pork. Cook the pork shoulder on low heat for 8 hours or on high for 4-5 hours until the meat is tender enough to shred with a fork. Add liquid like broth, soda, or apple cider vinegar to keep the pork moist during cooking.

How much pulled pork should I plan per person when serving?

Plan for about ⅓ pound of raw pork shoulder per person, which yields approximately 5 ounces of cooked pulled pork after cooking loss. For example, one pound of raw pork typically serves three people once cooked and shredded.

What is the best way to store and reheat leftover pulled pork?

Store leftover pulled pork in an airtight container in the refrigerator for up to 3 days. To reheat, warm it gently in the oven at 250°F covered with foil for 20-30 minutes or use a slow cooker on low with some added liquid. Microwaving is also quick—heat in short bursts with a damp paper towel to keep moisture.

Pulled Pork Recipe Tips For Tender Meat And Bold Flavor

Ingredients

– 4 pounds pork shoulder or butt, boneless preferred

– 2 tablespoons oil optional for searing

– 1 tablespoon smoked paprika

– 1 tablespoon brown sugar

– 1 teaspoon garlic powder

– 1 teaspoon onion powder

– 1 teaspoon salt

– 1 teaspoon black pepper

– 1 teaspoon chili powder

– 12 ounces cola

– Barbecue sauce optional

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Instructions

1-Getting started with pulled pork: Begin by preparing your pork shoulder to build that deep, savory flavor that makes this dish so special.

2-Trim excess fat: Trim excess fat from the pork and cut it into 4 pieces for even cooking.

3-Combine the spices: Combine the spices 1 tablespoon smoked paprika, 1 tablespoon brown sugar, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon salt, 1 teaspoon black pepper, and 1 teaspoon chili powder in a small bowl and rub them all over the pork. This step can be done the night before to let the flavors soak in.

4-Optional: Sear the pork: Heat 2 tablespoons oil in a Dutch oven over medium-high heat and sear the pork pieces on all sides for a few seconds to lock in moisture.

5-Oven method: Preheat your oven to 300°F, pour 12 ounces cola around the pork in the Dutch oven, cover with a lid, and cook for 3 hours. Then, remove the lid and cook for an additional 1 to 2 hours until the pork is tender and easy to shred.

6-Slow Cooker method: Place the pork in the slow cooker, pour 12 ounces cola around it, cover, and cook on low for 8 hours or high for 4-5 hours until it shreds easily.

7-Instant Pot method: Put the pork and 12 ounces cola in the pot, cook on manual/high pressure for 70 minutes, then allow a natural pressure release for 15 minutes before shredding.

8-Final step: Once cooked, use forks to shred the pork into bite-sized pieces and mix in barbecue sauce if you like.

Last Step:

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Notes

🧃 Cola adds sweetness and helps tenderize the meat; diet sodas are less effective, and alternatives include apple cider vinegar with apple juice.
⚖️ Remember pork loses about half its weight during cooking; calculate raw meat accordingly to serve your guests properly.
❄️ Store leftovers in an airtight container in the refrigerator for 2-3 days or freeze for up to 3 months; thaw overnight in the fridge before reheating.

Author: Brandi Oshea
Prep Time: 20 minutes
Cook time: 4 to 8 hours (varies by method)
Cook Time: 4 to 5 hours (oven method)
Category: Main Dish
Method: Oven, Slow Cooker, Instant Pot
Cuisine: American
Diet: None specified

Nutrition

Serving Size: 5 ounces
Calories: 310
Sugar: 7 grams
Sodium: 554 milligrams
Fat: 13 grams
Saturated Fat: 5 grams
Carbohydrates: 9 grams
Fiber: 1 gram
Protein: 36 grams
Cholesterol: 124 milligrams