If you love pulled pork, you have to try our Instant Pot Pulled Chicken.
Pork shoulder, slowly cooked until fall-apart-tender then pulled and drenched in a sweet, tangy BBQ sauce has got to be one of life’s most delicious pleasures. I like making my own barbecue sauce but feel free to use your favorite store-bought sauce (Sweet Baby Ray is a firm favorite). This pulled pork recipe is the recipe I turn to time and time again when feeding a crowd. Not only is it relatively cost effective but it’s the kind of recipe that can be fully made a day ahead and just re-heated before serving. Now add creamy coleslaw and toasted fresh bread buns and you have the kind of dish people will be drooling over.
Ingredients needed
Pork shoulder / Pork butt. I used a bone-in Boston butt/shoulder for optimal flavor but you can use boneless too. Olive oil. Salt + black pepper. Smoked paprika. For extra smokey flavor liquid smoke can be used. Oregano. Garlic powder. Onion powder. Cayenne pepper. Onions. Fresh garlic cloves. Tomato ketchup. Dark brown sugar. Red wine vinegar. Soy sauce. Garlic powder.
How to make pulled pork (summary)
What is the best cut of pork for pulled pork?
Any fatty cut that requires low, slow cooking will be perfect for pulled pork. I prefer using pork shoulder and you should be able to easily find it in most supermarkets and all butchers will have it.
How much pulled pork per person?
I would work on 150-250g/one third – half pound (1-1½ cups) of pulled pork per person, depending on the side dishes and how you plan on serving it.
What to serve with pulled pork
Coleslaw (recipe in recipe card below). Easy spicy garlic baked potato wedges Easy creamy potato salad Creamy curried macaroni salad
