Packed with southwest flavors, this Easy Pulled Pork Recipe will knock your socks off. With preparation time under 5 minutes and guaranteed tender, juicy, and super flavorful pulled pork, this recipe is a winner. The recipe features a savory spice rub and a touch of adobo sauce, and comes out tender, juicy, and absolutely delicious. Whether you’re feeding the family or meal-prepping for the week, this dish is sure to become a go-to favorite in your kitchen. Let’s learn how to cook pulled pork!
This recipe is: Low Carb, Keto, Gluten Free, Dairy Free and Paleo
Table of Contents
7 Reasons to Love This Recipe
Here are a few reasons why you’ll love this recipe for pulled pork:
- Tender, juicy pulled pork every time.
- Simple, easy-to-follow instructions.
- Low-carb without compromising on taste.
- Perfect for meal prep and leftovers.
- Makes a big batch for multiple meals.
- Freezes well for future use.
- Uses an affordable cut of pork.
An Easy Pulled Pork Recipe with Attitude!
Pulled pork is one of my favorite foods. It’s tender and juicy, particularly when the pan juices are added back in. It’s packed absolutely full of flavor—adobo, Cajun, garlic, onion, and cilantro all work together to please your palette.
Easy Pulled Pork Recipe Ingredient List
Here is a list of the ingredients you’ll require for the slow cooker pulled pork:
For the Dry Rub
- 1 teaspoon kosher salt or table salt
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
For the Pulled Pork
- 8 pounds pork shoulder, bone-in
- 1 can chiles in adobo sauce
- ½ bunch fresh cilantro (stems on)
- ¾ cup stock (pork, beef, chicken, or veggie)
Ingredient Substitutions
If you’re missing some ingredients, no worries! Here are some great alternatives you can use:
- Cajun seasoning: Try my homemade taco seasoning mix or use blackened seasoning mix.
- Chiles in adobo sauce: Use green chile sauce on the pork for a different flavor profile.
- Fresh cilantro: Use ½ bunch of fresh parsley (stems on).
- Stock: Use the brine from my pickled red onions or quick pickled jalapenos. Store-bought jalapeno or banana pepper brine works too. In a pinch, use water with 2 tablespoons of apple cider vinegar.
Additional Ingredients
Looking to elevate your pulled pork? Try adding these delicious ingredients that pair perfectly with the main recipe:
- Spices: Add dry mustard powder, one teaspoon of cumin, smoked paprika, chili powder, chipotle powder, or ground cayenne pepper.
- Citrus: Add a squeeze of fresh lemon or lime juice to the stock. The acid helps tenderize the meat.
- Garlic: Add 5-8 fresh garlic cloves to the bottom of the pan for extra flavor. You can also use garlic powder.
- Onion: Slice 1 to 2 white or yellow onions and layer them at the bottom of the pan. Reduce the stock to ⅓ cup since the onions will release their juices. You can also use a few teaspoons of onion powder.
Note: These ingredients are optional and are not included in the main recipe.
Cooking Tools Required
Here is a list of cooking tools you’ll need for this recipe:
- Roasting pan
- Spoon
- Aluminum tin foil
- Meat thermometer
- Rimmed baking sheet
- Forks
How to Make Easy Pulled Pork Recipe: Complete Cooking Guide
Cooking Method
- Roasting
Braising – Want to become a braising expert? Read my complete braising tips for the perfect results.
Preparation Notes
So, how to prepare pulled pork? Being true to its name, this easy pulled pork recipe is truly simple. After mixing together the dry-rub spice mixture, all that is required is using a spoon to scoop out the adobo sauce from the can. The oven takes longer to preheat than getting this recipe ready to go. I just love the simplicity of this recipe.
My tip for preparing the pork is to really rub the spices well into the meat. Top and sides. No need to season the bottom of the pork. After the spices are rubbed in well, use a spoon to scoop out the adobo sauce. I recommend scooping out all the sauce first onto the pork, then use the back of the spoon to rub it around on the pork. The actual chile peppers are too spicy and can be used for a different recipe or discarded.
Cooking Instructions
- Preheat the oven to 425°F (220°C).
- Add the pork to a roasting pan. Cover with the dry spice rub mixture and pat the seasoning into the meat.
- Spoon the adobo sauce from the can onto the pork. You can use the actual chiles in another recipe or discard them. Rub the adobo into the pork with the backside of a spoon.
- Add the stock to the roasting pan and place the pan in the oven for 30 minutes.
- After 30 minutes, remove from the oven. Layer the cilantro over the top of the pork and cover the roasting pan tightly with foil.
- Drop the oven temperature to 300°F (150°C) and cook until the internal temperature is 190-200°F (87-93°C).
- Remove from the oven. Transfer the pork from the roasting pan onto a rimmed baking sheet. Using forks, shred the meat and discard any fatty sections.
- Add back in some of the pot juices and enjoy hot!
Step 1: Season the pork with a dry spice rub and place it in a roasting pan.
Step 2: Spread adobo sauce over the pork, ensuring it’s well coated.
Step 3: Add fresh cilantro on top of the pork before covering and cooking.
💡 My Pro Tip
The end goal is to get this pork to at least 190-200°F (87-93°C). At this temperature, the fat and connective tissues will dissolve, leaving you with tender and juicy pork. For 8 pounds of meat, the average cook time will be at least six hours in the oven. Make sure you give yourself enough time because just increasing the heat at the end will result in tough pork. I have a bunch of braising tips written out if you have additional questions.
If you don’t have a six hour period of time to hang around while this huge shoulder cooks, check out how to cook pulled pork in the pressure cooker. Pressure cooker pulled pork is tender, juicy, and delicious.
⏲️ Time-Saving Tips
- Use a pressure cooker to significantly reduce the cooking time.
- Prepare the dry rub and store it in an airtight container ahead of time.
- Trim any excess pork fat from the pork shoulder rest the night before.
- Make a double batch of pulled pork and freeze half for future meals.
Storage and Reheating Instructions
Storage Tips
Keep enough of the pan juices to almost submerge the leftover pork when storing. This will keep it tender and juicy when reheating. The pulled pork will last about a week in the fridge in an airtight container.
Freezing Tips
Pulled pork freezes exceptionally well. Pile the cooked pork into a freezer-safe container, adding some of the leftover juices. Leave about ½ inch at the top for expansion.
Reheating Tips
- On the Stove: Add pulled pork and leftover juices to a pan over medium heat. Cover with a lid and heat for about 10 minutes, stirring occasionally.
- In the Microwave: Microwave pulled pork on medium power for 3-4 minutes in a microwave-safe bowl, stirring halfway through.
Note: Avoid reheating in the oven, as it can ruin the texture of the pulled pork.
Recipes with Easy Pulled Pork
Pulled pork recipes are incredibly versatile and can be included in a variety of delicious foods. For example, you can simply add it to a pulled pork sandwich with decent coleslaw for a perfect meal. Here are some of my favorite ways to enjoy this BBQ pulled pork recipe:
- Pulled Pork Soft Tacos: Fill soft tortillas with pulled pork, fresh salsa, and avocado slices for a quick and tasty meal. Add a squeeze of lime and some chopped cilantro for extra flavor.
- Low-Carb Fajita: Toss pulled pork with sautéed bell peppers and onions. Serve it over cauliflower rice or in lettuce wraps for a delicious low-carb meal.
- Pulled Pork Casserole: Layer pulled pork with cauliflower rice, cheese, and your favorite veggies. Bake until bubbly for a comforting and satisfying dish.
- Pulled Pork Fajita Nachos: Top low-carb tortilla chips with pulled pork, melted cheese, and fajita veggies. Finish with a dollop of sour cream and some sliced jalapenos.
- Pulled Pork Soup: Add pulled pork to a hearty vegetable soup or chili. The rich, smoky flavor of the pork adds depth and warmth to any soup.
Recipe Conclusion
Tender, juicy, and bursting with flavor, this Easy Pulled Pork Recipe is your new go-to for family weeknight dinners, meal prepping, or impressing guests with minimal effort. Whether you pile it high on tacos, toss it into casseroles, or enjoy it straight from the pot, this recipe promises satisfaction with every bite.
Let’s keep the pulled pork party going! Embrace the joy of cooking this delicious pork recipe and share it with friends and family. Get creative with leftovers, try new recipes, and savor the all-around amazing flavor. Don’t wait—get cooking, enjoy every moment, and relish the magic of good food made easy!
More Pork Recipes
Looking to make more recipes with pork? Check these out:
FAQs
Pulled pork typically cooks for about 6-8 hours in the Dutch oven pot. Sometimes it can reach up to 8-10 hours; whether or not you need an additional 1-2 hours depends on the cut and size of the meat. A few minute increments adding additional liquid can enhance the balance of flavors in the recipe.
Cooking pulled pork on the stove over medium-high heat can significantly reduce the cooking time, typically taking about 1 to 2 hours to reach tender consistency. Adjust heat and cooking liquid as needed, to maintain a gentle simmer for optimal results with this quick pulled pork recipe.
Pork shoulder, also known as pork butt, is commonly used for pulled pork. It’s a big piece, and you should analyze the required meat per person or pork weight and adjust the cuts of meat or portion size accordingly.
Shredded pork refers to any pork that has been shredded into pieces, while pulled pork specifically involves slow-cooking and shredding the meat using two forks into strands.
BBQ sauce, adobo hot sauce, and vinegar-based sauces are often preferred for pulled pork. They offer a tangy and flavorful complement to the rich, tender meat. My favorite barbecue sauce is a classic choice for pulled pork, known for its sweet, tangy, and smoky flavors that enhance the richness of the tender meat.
Easy Pulled Pork Recipe
Ingredients
For the Dry Rub
- 1 teaspoon kosher salt or table salt
- 1 teaspoon fresh cracked black pepper
- 1 tablespoon Cajun seasoning
- 1 tablespoon granulated garlic
- 1 tablespoon granulated onion
For the Pulled Pork
- 8 pounds pork shoulder bone-in
- 1 can chiles in adobo sauce
- ½ bunch fresh cilantro stems on
- ¾ cup stock pork, beef, chicken, or veggie
Instructions
- Preheat the oven to 425°F (220°C).
- Add the pork to a roasting pan. Cover with the dry spice rub mixture and pat the seasoning into the meat.
- Spoon the adobo sauce from the can onto the pork. You can use the actual chiles in another recipe or discard them. Rub the adobo into the pork with the backside of a spoon.
- Add the stock to the roasting pan and place the pan in the oven for 30 minutes.
- After 30 minutes, remove from the oven. Layer the cilantro over the top of the pork and cover the roasting pan tightly with foil.
- Drop the oven temperature to 300°F (150°C) and cook until the internal temperature is 190-200°F (87-93°C).
- Remove from the oven. Transfer the pork from the roasting pan onto a rimmed baking sheet. Using forks, shred the meat and discard any fatty sections.
- Add back in some of the pot juices and enjoy hot!
Notes
Nutrition
“This website provides approximate nutrition data and information for convenience and as a courtesy only.”
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13 Responses
This sounds good. Something new to try as well. thanks for sharing this recipe.
Simon
Hey there:
Thank YOU for stopping by and sharing your thoughts.
Have a great day in the kitchen!
Scott
Hi Scott,
This (yesterday) was my first time making pulled pork! I bought pork shoulder butt from Costco (think that was the cut). I thought it was huge (13 lbs), but discovered there were two upon opening them! I decided to use your rub for one and America’s Test Kitchen (Black pepper, cayenne pepper, chili powder, cumin, oregano, paprika, salt, white pepper (I omitted dark brown sugar and granulated sugar since I’m trying to stay LCHF and avoid sweeteners)) for the other. I used your technique on both (they start theirs on the grill and finish in the oven)
I do want to ask… after reading this page multiple times, it would appear that the pork should cook at 425F the entire time. However, you reference an initial blast of heat and advising not turning up the heat at the end, which makes me think the heat should be reduced after the first 30 minutes. I guessed and decided on 325F.
I think I like the America’s Test Kitchen dry rub blend better, but I definitely appreciate your technique (which gave me the courage to buy this cut of meat for the first time!) I took them out 5.5 hours after reducing heat and both (baked separately) were about 209F with my trusty Thermoworks Thermapen. So, I’d probably check after 4.5 hours next time. The meat was still tender and delicious and didn’t seem over-cooked at all. Interestingly, there was vastly more liquid in the pan from your rub + Adobo + cilantro.
As per ATK recommendations, I let both sit in the fridge for over 3 hours with the rubs before putting in the oven. I also covered them with parchment paper before putting the aluminum foil on. I ended up getting over 15 quarter pound servings on the first one (I weighed and separated them) and I’m going to be separating the second one (your rub + Adobo tonight).
I am thrilled to death that I made this and they came out so well that I’m thinking of going round 2 and making one for my neighbornood block Halloween party and my work Halloween boooofay. As a bonus, my VERY picky husband loved it too!
Looking forward to trying your pulled pork tacos recipe next!
Regards
Hi Laura:
Awesome- I love using both recipes side by side. You’re right- I should have indicated to drop the temperature to 300 degrees… The recipe has just been updated!!
Thank you for your feedback.
I hope you have a wonderful day in the kitchen!
Scott
So I’ve never made pulled pork before. For years I thought it was something that was smoked. This recipe really made it easy for me put everything together for some delicious results. Up next I am going to make your Healthy Pulled Pork Soup. It just looks so yummy.
Hi Beth:
So grateful you discovered this delicious pulled pork.
Thank you for stopping by.
Have an excellent day and happy eating!
Scott
Just made this pulled pork again today, and it’s incredible every single time! So tender and flavorful. What kind of coleslaw or side salad would you recommend?