How to Make Pulled Pork (Serving Sizes and Cook Times)

If you want a pulled pork recipe that makes tender, moist, and flavorful shredded pork without a bunch of fuss, this is my favorite. You get directions for how to make it in the crock pot (slow cooker), Instant Pot or the oven. Plus I’ve included 7 bonus recipes for leftover pulled pork.

This recipe uses pork butt, a more desirable cut for pulled pork than a pork shoulder, because of the fat and marbling. Then we add a simple pantry rub, and braising liquids.

It’s a great recipe for game days and parties since it’s so versatile and easy to keep warm for serving. Use it to make BBQ sandwiches and sliders, tacos, bowls, quesadillas, nachos and more.

Quick Summary

• What It Is: Pork butt cooked until it shreds easily.
• Best Method: Oven gives you the best bark, slow cooker stays super juicy, Instant Pot is fastest.
• Target Doneness: 195° to 205°F is a good temp. The real test is to use a fork and see how easily it pulls apart. Keep cooking until it hits that point.

Cook Time By Method

How Much Pulled Pork Per Person

This chart shows the quantities you will need for your number of guests.

A pork butt loses about 40 to 50 percent of its weight during cooking. You need to account for this shrinkage. This servings chart assumes 5 ounces per person in it’s calculation.

Why This Recipe Works

• Cutting the pork into 1-pound chunks speeds cooking and gives you more seasoned surface area.
• Mustard helps the rub stick and disappears in the finished pork.
• Regular soda (not diet) adds sweetness and helps tenderize. Apple cider vinegar and apple juice work if you don’t want to use soda.
• Any of these cooking methods will give you juicy pork. If you want a crispy texture, say for tacos, put shredded pork on a sheet pan and crisp the edges in the oven.

Ingredient Highlights

• Pork Butt (Boston Butt): This cut has the fat you need for juicy pulled pork.
• Yellow Mustard: It acts like glue for the rub. You will not taste it later.
• Brown Sugar And Chili Powder: Sweet plus warm spice gives you that BBQ base.
• Garlic Powder, Onion Powder, Cumin: Adds depth without making it complicated.
• Braising liquids: Dr. Pepper (Or Root Beer) or a combination of apple cider vinegar and apple juice. These help tenderize and balance the spice. If using soda, do not use diet.

Top Tips

• Doneness: The most important indicator of being done is how easily it shreds. The cooking time and temperature are far less important.
• Deeper Flavor: Toss shredded pork with a little pan juice before other sauces.
• Want Some Bark: Use any method you want, but after shredding, put the shreds on a sheet pan in a hot oven to crisp the edges.

Variations

• Vary the Liquids: Root Beer or Coke for the Dr. Pepper. You can also use a 1:2 ratio of apple cider vinegar to apple juice.
• Make it Spicy: Add cayenne or chipotle powder to the rub.
• Serving Ideas: Sandwiches, tacos, nachos, loaded baked potatoes, rice bowls.
• No Sauce: It is great as-is, especially with a little pan juice.

7 Ways To Use Pulled Pork

My favorite way to use pulled pork is not to add sauces until later. Then I warm what I need with a splash of the juices. After that, I can add BBQ sauce, taco seasoning or other seasonings that work with I want to make.

1. Pulled Pork Sandwiches

1. Toast the buns to keep them from getting soggy.
2. Heat the pork with BBQ sauce and a splash of apple cider vinegar. Arrange the BBQ pork on the buns.
3. Add red onion slices. Serve with coleslaw, pickles and sauce on the side.

2. Pulled Pork Sliders

1. In a skillet, heat the shredded pork with your favorite BBQ sauce.
2. Arrange the BBQ pork on slider buns. Add pickles or slaw, if desired.
3. For a party, put the sliders on a sheet pan and hold in a 200°F oven until ready to serve.

3. Pulled Pork Tacos

1. Warm the shredded pork and juices in a skillet. Add taco seasoning.
2. Serve it over tortillas topped with shredded cabbage or slaw, chopped onion, and fresh cilantro.
3. Serve with lime wedges and sour cream or crema.

4. Pulled Pork Nachos

1. Arrange tortilla chips on a sheet pan. Top with a thin layer of shredded cheese. Bake 3 minutes until melted.
2. Add pulled pork and more shredded cheese. Bake at 350°F, 6 to 8 minutes or until the cheese melts.
3. Add desired toppings.

5) Loaded Baked Potatoes

1. Split a hot baked potato on top. Squeeze the sides and fluff the inside with butter, salt, and pepper.
2. Add BBQ or plain shredded pork and cheese.
3. Finish with sliced green onions and a drizzle of sauce.

6) Quesadillas

1. In a skillet, heat the pork with a sprinkle of chili powder, cumin, or smoked paprika to taste. Remove the pork.
2. Add a tortilla to the skillet, top with the pork, shredded cheese and another tortilla. Heat until slightly browned and melted.
3. Turn and brown the other side. Slice and serve with your choice of toppings.

7) Asian-Inspired Rice Bowls

1. Preheat the pulled pork. Cook white rice, edamame and boil an egg.
2. Add cooked rice to a wide bowl. Arrange warm pork, edamame, sliced carrots and cucumbers, and half an egg on top.
3. Drizzle with a spicy mayo sauce or chili mayo dressing.

Storage And Make Ahead Tips

• Store leftovers in an airtight container in the refrigerator for up to 3 to 4 days.
• Freeze in an airtight container for up to 3 months. Thaw overnight in the refrigerator.
• Reheat with a splash of reserved juices, broth, or water so it stays moist.

FAQs

Pulled Pork Recipe 3 Ways (Oven, Slow Cooker, Instant Pot)

Make tender pulled pork 3 ways: oven, slow cooker, or Instant Pot, using one easy rub and a soda braise that shreds perfectly.

5 from 1 vote

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Prep Time 20 minutes mins

Cook Time 5 hours hrs

Author Marilyn

Course Main

Cuisine American

Servings 6

Calories 442 kcal

Ingredients

 

• 4 lb pork butt Boston butt
• 1 tablespoon yellow mustard
• 1 tablespoon brown sugar
• 1 tablespoon chili powder
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 12 ounces Dr. Pepper or Root Beer, or Coke
• BBQ sauce optional

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Instructions

 

• Trim pork of excess fat. Cut into approximately 1-pound sections. Slather all over with mustard.
• In a small bowl, combine brown sugar, chili powder, garlic powder, onion powder, cumin, salt and pepper. Pat mixture all over the pork.

Oven Method:

• Preheat oven to 300° F.
• Add the pork sections to a Dutch oven and pour the Dr. Pepper around it. Cover the Dutch oven and cook for 3 hours. Remove the lid and cook for an additional 1 to 2 hours, or until the pork is tender and shreds easily with a fork.
• . Let stand 15 minutes. Transfer the pork to a cutting board. Shred using 2 forks.

Crockpot Method:

• Place the pork sections in the crockpot and pour the Dr. Pepper around it Cover and cook on LOW 8 hours or HIGH for 4 to 5 hours, or until the pork is tender and shreds easily with a fork.

Instant Pot Method:

• Place the pork section in the Instant Pot and pour Dr. Pepper around it. Close the lid and the vent. Cook on Manual/High Press for 70 minutes, or until the pork is tender and shreds easily with a fork..

Cooks Tips

Notes

Dr. Pepper: The Dr. Pepper adds sweetness and tenderizes the meat. You can also use Root Beer, Coke, or a 1:2 ratio of apple cider vinegar and apple juice. Do not use diet sodas.

 

Store leftover pulled pork in an airtight container in the fridge for 3 to 4 days, or freeze for up to 3 months. Thaw overnight in the refrigerator.

 

Serving size: This recipe will yield about 2 pounds of cooked pulled pork; enough to serve about 6 people (5 oz per serving). See the post above for my tips for calculating how much pulled pork you’ll need for a larger group.

Nutrition

Calories: 442kcalCarbohydrates: 10gProtein: 57gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 181mgSodium: 645mgPotassium: 1077mgFiber: 1gSugar: 9gVitamin A: 403IUVitamin C: 0.1mgCalcium: 56mgIron: 4mg

Collections Baked,, BBQ, Comfort Food, Crock Pot, Instant Pot, Slow Cooker

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