Recipe for Pulled Pork - Basic Pulled Pork

A sweet and spicy mixture that includes the directions on how to cook the pulled pork using a smoker. Brown sugar and apple cider vinegar add a certain tart sweetness to the pork while spicier ingredients like cayenne powder kick up the heat in this pulled pork.

Recipe for Pulled Pork – Ingredients

Makes 8 servings

• 5 lbs boneless Pork Butt

Pork Rub:

• 1/4 cup Brown Sugar
• 1/4 cup Paprika
• 2 tbsp Pepper
• 2 tbsp Salt
• 2 tsp Dry Mustard
• 1 tbsp Cayenne Powder

Barbeque Sauce:

• 1 1/2 cups Apple Cider Vinegar
• 1/2 cup Hot Water
• 2 tbsp Brown Sugar
• 1 tbsp Paprika
• 1 tsp Pepper
• 1 tsp Salt
• 1 tsp Cayenne Powder

Recipe for Pulled Pork – Directions

1. In a small mixing bowl, combine the brown sugar, paprika, salt and pepper, dry mustard and cayenne. Coat the pork shoulder with the dry rub and cover with plastic wrap. Refrigerate for 1 hour.
2. Preheat the smoker and prepare for an 8 to 10 hour smoke.
3. Make sure the wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep temperature low, or between 215 and 225°F.
4. Smoke the pork shoulder for about 8 hours, or until internal temperatures reach 185°F.
5. Once the pork is cooked remove it from the smoker. Wrap the pork tightly in aluminum foil and allow it to sit for an hour. Unwrap pork butt and shred.
6. In a bowl, combine the apple cider vinegar, hot water, brown sugar, paprika, salt and pepper and cayenne to make the sauce. Combine the pork with 1/3 of the table sauce. Keep warm and serve on buns with the rest of the sauce on the side.

Try this three-ingredient recipe for pulled pork.

Recipe for Pulled Pork – Southern-Style Pulled Pork

A great from scratch pulled pork recipe that combines a bit of heat with the tender flavors of the pulled pork and the homemade vinegar and chopped onion-based barbeque sauce.

Recipe for Pulled Pork – Ingredients

Makes 8 servings

• 5 lbs boneless Pork Butt

Pork Rub:

• 2 tbsp Paprika
• 1 tbsp Salt
• 1 tbsp Onion Powder
• 2 tsp Pepper
• 1 1/2 tsp Cayenne Powder

Barbeque Sauce:

• 2 cups chopped Onion
• 1 cup Red Wine Vinegar
• 2 cloves Garlic, minced
• 1/4 cup Mustard
• 1/4 cup Brown Sugar
• 1/2 tsp Louisiana Hot Sauce
• 2 cups Ketchup

Recipe for Pulled Pork – Directions

1. In a medium mixing bowl, combine together the paprika, salt, onion powder, pepper and cayenne powder. Coat the pork shoulder with the dry rub, and cover it with plastic wrap and refrigerate for 1 hour.
2. Preheat a barbeque or smoker and prepare for an 8 hour smoke.
3. Make sure the wood chips are soaked and drained before using. Add charcoal and wood chips as necessary to keep the temperature low, or between 200 to 225°F.
4. Smoke the pork shoulder for about 8 hours or until the internal temperature reaches 185°F.
5. Once the pork is cooked remove it from the smoker. Wrap the meat tightly in aluminum foil and allow to sit for an hour.
6. While the pork is resting, prepare the barbeque sauce. Blend together the onions, red wine vinegar, garlic, mustard, brown sugar and hot sauce. Pour the sauce into a pot over the stove and add the ketchup. Simmer over low heat for 15 minutes. Remove from heat and set aside.
7. Unwrap the pork and shred. Combine the pork with 1/3 of the barbeque sauce. Keep warm and serve on buns with the rest of the sauce on the side. Serve coleslaw on top.

See this other Southern recipe for pulled pork here.

Recipe for Pulled Pork – Pulled Pork Pizza

If you were able to somehow end up with pulled pork leftovers, then this is a great way to use them up and surprise your family with another classic favorite. Forget ordering in and whip together this 30 minute dinner that everyone is sure to enjoy.

Recipe for Pulled Pork – Ingredients

Makes 6 servings

• 1 (14 oz) Pre-Baked Pizza Crust
• 2 tbsp Barbeque Sauce, or more as desired
• 1 tsp Chipotle Chili Powder
• Salt and Pepper to taste
• 1/2 cup prepared Pulled Pork
• 1/8 cup sliced Onion
• 1/8 cup sliced Red Bell Pepper
• Mozzarella Cheese, as much as desired

Recipe for Pulled Pork – Directions

1. Preheat the oven to 450°F.
2. Place the pizza crust onto a baking sheet.
3. In a bowl, mix together the barbeque sauce with the chipotle chili powder and season with salt and pepper.
4. Spread the sauce over the pizza crust.
5. Arrange the pulled pork, sliced onion, and red bell pepper slices evenly over the pizza. Top with the cheese.
6. Bake the pizza in the oven until the toppings are hot and the pizza crust is crisp on the bottom, about 12 to 15 minutes.

Recipe for Pulled Pork – Tips

If your pulled pork has certain spices cooked with it, you can top the pizza with those flavors, too. You can also play around with the toppings and add your  favorite traditional pizza toppings. Or, you can make a simple pulled pork pizza, bake it and top it with coleslaw.

You can make smaller, individual pizzas and let your family members add the toppings that they like to their personalized pizza so that everyone is happy.

See an alternative recipe for pulled pork pizza.

Recipe for Pulled Pork – Thanksgiving Pulled Pork

A delicious Fall themed pulled pork that has the crisp and sweet flavors of apple cider, sliced apples, butternut squash and parsnips. This recipe requires little prep, but delivers on the flavor with no added barbeque sauce. To bring out the sweet flavors, try serving the pulled pork on honey oat bread, or molasses bread with a delicious apple butter in place of barbeque sauce.

Recipe for Pulled Pork – Ingredients

Makes 8 servings

• 2 lbs boneless Pork Shoulder, cut into 2″ pieces
• 1 (10.75 oz) canCampbell’s® Condensed French Onion Soup
• 1/2 cup Apple Cider or Apple Juice
• 3 large Granny Smith Apples, cut into thick slices
• 3 cups Butternut Squash, peeled, seeded and cut into 2″ pieces
• 2 medium Parsnips, peeled and cut into 1″ pieces
• 1/2 tsp dried Thyme Leaves, crushed

Recipe for Pulled Pork – Directions

1. Into the slow cooker, stir together the cut pork, the soup, apple cider, Granny Smith apple slices, the cute butternut squash, the cut  parsnips and dried thyme.
2. Cover and cook on low for 7 to 8 hours or until the pork is fork-tender.

Recipe for Pulled Pork – Tips

For quicker cooking, this pulled pork can be cooked in the slow cooker on high for 4 to 5 hours.

For a thicker sauce, add 1/4 cup of white flour and 1/2 cup of water together and mix until  well-combined. Stir the mixture into the slow cooker after the other ingredients have fully cooked. Cover and cook on high for 10 minutes, or until the sauce comes to a boil and has thickened.

Add some more spices to this recipe like cinnamon, cloves and nutmeg. Also add chunks of pumpkin if you wish.

Look at a twist in this recipe for pulled pork.

Recipe for Pulled Pork – Chili-Chocolate Pulled Pork

A very moist, sweet and spicy pulled pork made using French Onion soup, chili powder, brown sugar, cumin, cinnamon and a touch of chocolate. This pulled pork has no barbeque sauce, but has tons of flavors and is great on its own served with tortillas, tomatoes and cilantro. This is a great recipe for non-barbeque sauce eaters.

Recipe for Pulled Pork – Ingredients

Makes 12 servings

• 1 (10.5 oz) canCampbell’s® Condensed French Onion Soup
• 1/4 cup Water
• 1 tbsp Chili Powder
• 1 tbsp Brown Sugar
• 1 tsp ground Cumin
• 1 tsp ground Cinnamon
• 4 lbs boneless Pork Shoulder Roast
• 2 tbsp Semisweet Chocolate Chips
• 12 (8″) Flour Tortillas, warmed
• Tomatoes, chopped
• 1/4 cup chopped fresh Cilantro

Recipe for Pulled Pork – Directions

1. Cut the fat off of the pork shoulder.
2. In a slow cooker,  stir in the soup and water. Add the chili powder, brown sugar, cumin and cinnamon. Finally add the pork and turn the meat in the seasonings to coat completely.
3. Cover and cook on low for 8 to 9 hours, or until the pork is fork-tender.
4. Remove the pork and, using 2 forks, shred the pork. Add the chocolate to the cooker and stir it in until completely melted. Return the pork to the cooker to coat in the chocolate-chili sauce.
5. Place the pork onto each tortilla. Top with the tomatoes and cilantro.

Recipe for Pulled Pork – Tips

If you like barbeque sauce with your pulled pork, you can use brown sugar barbeque sauce to combine with the flavors.

This pulled pork would also taste great served burrito-style overtop roasted vegetables, rice and beans.

View this spicy chili recipe for pulled pork.

Recipe For Pulled Pork – Wine-Marinated Pulled Pork

A fine pulled pork marinade made from white wine, white pepper, liquid smoke and the “regulars” that appear in many pulled pork recipes. Most pulled pork recipes have a strong barbeque sauce focus, but this one doesn’t for those who don’t like barbeque sauce too much. This also uses pork chops that are shredded when cooked and finished off with bell peppers for a great meat-and-veggies meal.

Recipe For Pulled Pork – Ingredients

Makes 12 servings

• 1/2 cup White Wine
• 1 tsp White Pepper
• 2 tsp Liquid Smoke
• 4 cloves Garlic
• 2 tsp freshly ground Black Pepper
• 2 tbsp Hot Pepper Sauce
• 3 tbsp Worcestershire Sauce
• 5 lbs boneless Pork Chops
• 2 tbsp Barbeque Sauce
• ¼ cup Brown Sugar
• 2 medium Onions, finely chopped
• 1 medium Green Bell Pepper, finely chopped
• 1 medium Red Bell Pepper, finely chopped
• 1 medium Yellow Bell Pepper, finely chopped

Recipe For Pulled Pork – Directions

1. In a bowl, combine together the wine, white pepper, liquid smoke, garlic, black pepper, hot pepper sauce, and Worcestershire sauce.
2. Place the pork chops in a slow cooker, and pour in the sauce mixture. Cover, and cook 4 to 5 hours on low, or until the meat shreds easily.
3. Shred the pork chops with a fork. Mix in the barbeque sauce, brown sugar, onion, green bell pepper, red bell pepper, and yellow bell pepper. Continue cooking 30 minutes, or until vegetables are tender.
4. Place the pulled pork in a strainer over a bowl to remove any excess liquid, gently pushing down with a large spoon to extract as much moisture as possible. Liquid may be reserved as a dipping sauce.

If you enjoy cooking with wine, see this additional wine-marinated recipe for pulled pork.

Recipe For Pulled Pork – Asian Pulled Pork

A yummy pairing of tangy and zesty teriyaki and sweet and juicy pineapple that makes this pulled pork a delicious and mouth-watering treat to enjoy for dinner.

Recipe For Pulled Pork – Ingredients

Makes 8 servings

• 3 lbs boneless Pork Shoulder Roast, trimmed of fat
• 2 tsp Olive Oil
• 1 cup finely chopped Onion
• 1/2 cup Teriyaki Sauce
• 1/2 cup Unsweetened Pineapple Juice
• 8 Buns, split
• 1 (20 oz) can sliced Pineapple, drained (or fresh Pineapple, sliced)

Sauce:

• ½ cup Teriyaki Sauce
• 3 tbsp White Flour
• 2 tbsp Lime Juice
• ¼ cup Brown Sugar
• ¼ cup Ketchup
• 3 tbsp Cider Vinegar

Recipe For Pulled Pork – Directions

1. In a large frying pan, heat the olive oil over medium-high heat and brown all sides of the pork shoulder. Place the pork in a slow cooker and add the onion, 1/2 cup teriyaki sauce and pineapple juice. Cover and cook on low for 7 to 8 hours or until meat is tender.
2. Remove the pork from the slow cooker, leaving the juices inside and set both aside. In a bowl, combine the flour, teriyaki sauce, lime juice, brown sugar, ketchup and vinegar and mix until smooth and the sugar is dissolved; stir into the cooking juices in the slow cooker. Cover and cook on high for 30-40 minutes or until thickened.
3. Shred the pork; return to the slow cooker and heat through. Spoon the meat and the teriyaki-pineapple sauce onto each bun; top with a slice of pineapple.

Recipe For Pulled Pork – Tips

Rather than enjoying this marinated pulled pork as a sandwich, you can serve the pork over jasmine rice with steamed broccoli, sugar snap peas and carrots. Add a quarter-cup of pineapple chunks to the pulled pork itself when cooking the sauce for added sweetness to this dish.

Inspired by Asian flavors? See another Asian-style recipe for pulled pork here.

Recipe For Pulled Pork – Pulled Pork Tacos

An excellent pairing for those who love tacos and pulled pork! This pulled pork is cooked in an oven for a quicker prep time, but you can use a slow cooker, or leftover pulled pork for these.

Recipe For Pulled Pork – Ingredients

Makes 16 servings

• 3 lbs Pork Shoulder Roast
• 1 (10 oz) can diced Tomatoes with mild green Chilies
• 1 cup chopped Onion
• 1/2 cup Apple Juice
• 2 tbsp fresh Lime Juice
• 2 Garlic Cloves, minced
• 2 tsp Chili Powder
• 1/2 tsp Salt
• 16 (6 inch) Corn Tortillas
• 4 ripe Avocados, peeled, seeded and sliced
• Salsa
• Sour Cream

Recipe For Pulled Pork – Directions

1. Heat the oven to 350ºF. Place the pork in a large Dutch oven.
2. In a medium bowl, combine the tomatoes, onion, apple juice, lime juice, garlic, chili powder and salt together. Pour the mixture over the pork and cover. Bake the roast for 3 to 3 1/2 hours or until the pork is very tender.
3. Remove the pork from the oven and cool slightly. Remove any fat or bones and shred the pork. Strain the pan juices and return the tomatoes and onions to the Dutch oven. Add the pork to the sauce and mix well. Skim the fat from the juices. If the pork is dry, moisten with a little additional juice.
4. Wrap the tortillas in aluminum foil and heat for about 15 minutes or until warm. Place meat on each tortilla. Top each taco with avocado slices, salsa and sour cream.

Recipe For Pulled Pork – Tips

You can also choose to add a packet of taco seasoning dry mix to the pork rub for extra “taco” flavor.

Here is a recipe for pulled pork leftovers.

Recipe For Pulled Pork – A Little Bit of Everything Pulled Pork

This pulled pork really has a little bit of everything when it comes to varieties of pulled pork recipes. It is a combination of sweet, spicy, sour and tangy all together from the pork seasoning, to the barbeque sauce.

Recipe For Pulled Pork – Ingredients

Makes 10 servings

Pork:

• 5 lb bone-in Pork Shoulder roast
• 1 cup Root Beer

Rub:

• 2 1/2 tbsp Light Brown Sugar
• 2 tsp Salt
• 1/2 tsp Pepper
• 1 1/2 tsp ground Paprika
• 1/2 tsp Mustard Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Garlic Salt
• 1/4 tsp Celery Salt
• 1/4 tsp ground Cinnamon
• 1/4 tsp ground Ginger
• 1/4 tsp ground Nutmeg

Sauce:

• 1/3 cup Balsamic Vinegar
• 350 ml Root Beer
• 3 tbsp Whisky
• 4 tbsp Dark Brown Sugar
• 1 tbsp Olive Oil
• 2/3 cup Barbecue Sauce
• 10 Buns, split

Recipe For Pulled Pork – Directions

1. In a large plastic bag, add the pork and the root beer together. Seal and remove all of the air from the bag and refrigerate 6 hours to overnight.
2. In a bowl, combine together the light brown sugar, salt, pepper, paprika, mustard powder, onion powder, garlic salt, celery salt, cinnamon, ginger and nutmeg.
3. Remove the pork from the marinade and shake off the excess. Rub the dry spice mixture all over the pork, wrap in plastic wrap and refrigerate for 30 minutes to 2 hours.
4. Mix together the balsamic vinegar, 350ml root beer, whisky and dark brown sugar in a bowl. Stir until the sugar dissolves.
5. In a frying pan over medium-high heat, heat the olive oil and sear the pork on all sides until the pork develops a brown crust, about 3 minutes per side. Place the seared meat into a slow cooker. Pour the balsamic vinegar-root beer mixture over the meat, set the slow cooker to High and cook for 6 to 8 hours.
6. Remove the pork from the slow cooker and shred. Discard the bones and all but 250ml of the liquid in the slow cooker. Return the shredded meat to the cooker, mix in the barbecue sauce and let sit on Low until ready to serve.

For an Italian-style recipe for pulled pork, click here.

Recipe For Pulled Pork – North Carolina-Style Pulled Pork

A succulent recipe for pulled pork that uses the butt and not the shoulder like most pulled pork recipes. It is recommended that you use a regular cut of pork, rather than a lean one because the taste is better, and most of the fat will cook away.

Recipe For Pulled Pork – Ingredients

Makes 12 servings

Barbeque Sauce:

• 1 cup White Vinegar
• 1 cup Cider Vinegar
• 1 tbsp Light Brown Sugar
• 1 tbsp Cayenne Pepper
• 1 tbsp Tabasco Sauce (or to taste)
• 1 tsp Salt
• 1 tsp Pepper

Pork:

• 1 tbsp Mild Paprika
• 1 1/2 tsp Hot Paprika
• 2 tsp Light Brown Sugar
• 1/2 tsp Garlic Powder
• 1/2 tsp Mustard Powder
• 1/2 tsp Onion Powder
• 1/4 tsp Coarse Sea Salt
• 1 kg Hickory Wood chips (or 2 tbsp Liquid Smoke)
• 8 lbs Pork Butt roasting joint (about 3.5 – 4kg)
• 10-12 Buns

Recipe For Pulled Pork – Directions

1. Whisk together the white vinegar, cider vinegar, brown sugar, cayenne pepper, Tabasco sauce, salt and black pepper. Continue whisking until the brown sugar and salt have dissolved. (Can be used immediately, but is best if you transfer it to a bottle or jar with a tight fitting lid and refrigerate for 2 days (shaking occasionally) before use).
2. In a bowl, combine the mild paprika, light brown sugar, hot paprika, garlic powder, mustard powder, pepper, onion powder and sea salt. (If cooking in an oven, spread liquid hickory smoke over entire pork joint at this point). Rub the dry spice mixture into the joint on all sides. If using a barbeque, wrap the pork in plastic wrap, or aluminum foil (if using an oven), and refrigerate the pork for 8 hours, or overnight.
3. Prepare a barbecue for indirect heat, warm to 110°C, or if using the oven method, preheat the oven to 180°C.

Barbecue: Sprinkle a handful of soaked hickory chips on the coals. Remove the plastic wrap and place the pork on the grate over a drip pan. Close cover. Check hourly, adding fresh coals and chips as necessary to maintain heat and smoke. Cook until internal temperature reaches 90-94°C, about 6-8 hours.

Oven: Place foil-wrapped pork in a tin and into the oven. Bake until internal temperature reaches 90°C, about 4-6 hours.

1. Remove the pork and let it rest for 30 minutes. Shred the pork, removing any fat as you go. Return the pulled pork to the roasting pan. Stir in about half the barbecue sauce, more or less to taste. Serve on buns, topped with coleslaw. Add a pickle spear on the side and pass the reserved barbecue sauce for those who would like more.

See another North Carolina-style recipe for pulled pork.