This pulled pork recipe is so delicious and easy, it is sure to become a favorite! The dry rub is made of spices and seasonings you probably already have in your pantry, and whether you make it in a slow cooker or slow-roast it in the oven, you're going to end up with tender, flavorful pork! Serve it in a burrito, in buns, on nachos, on a salad, or as the main attraction!
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I make this recipe on repeat because it is a family favorite and is so versatile in how I can serve it! It's also crazy easy to make, whether I use the slow cooker or slow-roast it.
Ingredients
- Pork butt/shoulder/collar roast
- Salt
- Pepper
- Garlic powder
- Onion powder
- Paprika
- Mustard powder
Optionally, you can set the pork on half an apple, peeled and thinly sliced, or a couple slices of bacon for extra flavor.
Instructions
Prepare the Pork
Whether you use a slow cooker or the oven, preparing the pork will be exactly the same.
Trim any excess fat from the pork roast and then cut it into two chunks.
Mix the seasonings and spices together and sprinkle the dry rub over the meat, making sure to cover all sides and to pat it into the meat so it sticks.
Pulled Pork In A Slow Cooker
Place the chunks of seasoned pork in the slow cooker and cook on high for 6-8 hours, or low for 8-10 hours.
I often start the pork right before I go to bed the night before we plan to eat it and let it cook on low for several hours!
Pulled Pork In the Oven
Place the chunks of seasoned pork in a foil-lined roasting pan. Cover the pan with foil and roast in a 300F/150C oven for 5-6 hours.
Pulling the Pork
Before removing the chunks of pork from the pan or slow cooker, test how easy it is to pull the meat apart using two forks. The meat should pull apart very easily, almost fall apart; it should not be a struggle.
Transfer the chunks of meat to another pan or dish and pull it apart into shreds using two forks. If you use the slow cooker, you can transfer all the pulled pork back to the cooker to keep it warm until you're ready to eat.
Commonly Asked Questions
Pork butt, pork shoulder, or pork collar work best for pulled pork because of the balance of meat to fat.
Pork loin is too lean a cut for the pulled pork. You will have difficulty pulling the meat apart, and the pork will be dry and not have as much flavor. If you do want to use pork loin, I would suggest combining it with pork butt, pork shoulder, or pork collar.
Keep the pulled pork in a sealed container in the fridge for up to 5 days.
Yes! Placed the pulled pork in a resealable freezer bag and squeeze out as much air as possible. Keep in the freezer for up to 4 months. Reheat it in a pan on the stovetop.
Serving Suggestions
Now that you've got all this delicious pulled pork, there are several ways to enjoy it! I will often serve it with hot rice and some vegetables on the side. Grill some bell peppers and combine them with the pulled pork in a soft taco or burrito. Pile some onto some shredded lettuce and top it with grated cheddar and chopped olives and salsa and guacamole and sour cream and you've got a fresh Mex carnitas bowl!
More Pork Recipes
If you're looking for more "set it and forget it" type meals, consider these other delicious slow cooker recipes!
If you're a pork fan, these are great recipes to check out!
And there you have it! This pulled pork is great for feeding a crowd or for having leftovers to eat over two or three days. With basic seasonings you likely already have in your cupboard, hours of hands-off cooking and several ways to enjoy the delicious results, this recipe is sure to make it onto your regular meal rotation!
~ Lisa.
Recipe
Easy Pulled Pork
Ingredients
- 2 ½ - 3 lbs. pork roast (shoulder, butt, or collar are good cuts)
- 1 ½ teaspoons sea salt
- 2 ½ teaspoons ground black pepper
- 2 ½ teaspoons onion powder
- 2 ½ teaspoons garlic powder
- 2 teaspoons paprika
- ½ teaspoon mustard powder
Optional:
- ½ apple, peeled and sliced thinly
- 2 slices bacon
Equipment
Instructions
- Pat pork roast dry with paper towels. Cut roast into two chunks.
- Combine all the dry rub spices in a bowl and mix. Coat pork in the dry rub, patting seasonings into the meat. You will use all the dry rub.
Slow Roasted:
- Preheat oven 300 F/150C.
- If using apple slices, place them at the bottom of the roasting pan. Set the pork roast chunks on top.
- Cover with foil and roast for 5-6 hours.
- Carefully remove pan from the oven so as not to spill the juices. Transfer the meat to a dish and pull the meat apart into shreds using two forks.
- Combine the pulled pork with the juices from the pan and serve.
Slow Cooker:
- If using apple slices, place them on the bottom of the slow cooker pot; set pork roast chunks on top.
- Cook 8-10 hours on low, or overnight; 6-8 hours on high.
- Pull the meat apart into shreds with two forks.
- Combine the pulled pork with the juices and serve.
Notes
- Pork butt, pork shoulder, pork collar are all good cuts to use for pulled pork.
- 2 ½ - 3 lbs. of pork is approximately 1 ½ kg.
- Double this recipe to feed a crowd!
- Pork loin is too lean and will not pull/shred as nicely and won't taste as good as it will be too dry. If you want to use pork loin, us it in combination with pork butt/shoulder/collar.
- Add two strips of bacon or apple slices to the bottom of the pan or slow cooker pot before cooking the pork for extra flavor. Shred the bacon and/or apples in with the pork.
- Cooked pulled pork will keep in a sealed container in the fridge for about 5 days.
- Transfer to a resealable freezer bag and freeze for up to 4 months.
**This post was published on February 19th, 2017 and republished March 4th, 2024 with new photos, instructional photos, and updated recipe notes.
Jennifer Yeates says
absolutely delicious, my family loved it .
Thanks so much, Jennifer! I'm so glad you and your family enjoyed it!
That's encouraging that you'd want to make it for friends even if you don't eat it yourself! It is definitely an easy dish to make if you're having company over!
Noreen says
Looks delish!!! Technically I don't make pork because Zahid didn't grow up with it but I may have to have a friends over so I can make this