Easy Pulled Pork

JUMP TO RECIPE

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!

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.

What You Need

Pork butt/shoulder/collar roast
Salt
Pepper
Garlic powder
Onion powder
Paprika
Mustard powder

A white square dish containing salt, pepper, and spices.

An uncooked pork roast on a wooden cutting board.

Optionally, you can set the pork on half an apple, peeled and thinly sliced, or a couple slices of bacon for extra flavor.

How to Make Pulled Pork

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.

A raw chunk of pork roast, cut into two chunks on a wooden cutting board.

A hand sprinkling dry seasonings on a raw chunk of pork roast.

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.

Two uncooked chunks of pork coated in dry seasonings in black pot.

Two cooked chunks of seasoned pork in a black pot.

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

A raw chunk of pork coated in dry seasonings in a foil-lined pan.

A cooked chunk of roasted pork coated in dry seasonings in meat juices in a foil-lined pan.

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.

Two forks resting in cooked pulled pork.

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

What is the type of pork is best?

Pork butt, pork shoulder, or pork collar work best for pulled pork because of the balance of meat to fat.

Can I use pork loin for this recipe?

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.

How long can I keep pulled pork in the fridge?

Keep the pulled pork in a sealed container in the fridge for up to 5 days.

Can I freeze the pulled pork?

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.

How to Serve the Pulled Pork

A round dish containing a fork and spoon, cooked white rice, green vegetables, and pulled pork.

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!