How I Fell (Sorta Literally) into Making Pulled Pork
Okay, so let me just start off by saying—there are a lot of ways to mess up a pulled pork recipe (trust me, been there, got the greasy T-shirt). The first time I made this, I somehow managed to not only cover my kitchen in sticky barbecue sauce but also drop a whole hunk of pork on the floor. The dog still looks longing at me when I pull out the slow cooker. Anyway, despite the chaos (maybe because of it?), this pulled pork became a regular weekend thing at our place. And hey, if I can manage it with all my glorious clumsiness, you totally can too. Stick with me; we've got this.
Why I Keep Coming Back to This Pulled Pork
I make this dish every time we've got a crowd coming over—for birthdays or those random "Is there football on?" Sundays (or, honestly, just when I want to look like I've put in more effort than I actually have). My family goes absolutely bonkers for it—no, really, I caught my teenage son eating it cold out of the fridge, straight from the container. And sometimes (okay, a lot), I just want a dinner that doesn't need babysitting, you know? The smells waft through the house all afternoon—I've had neighbors drop in "accidentally" when they knew what was cooking!
Here’s What You’ll Need (and Some Swaps)
- 2 kg pork shoulder or pork butt (bone-in or out—look, I use what the shop has. Sometimes I've used a 1.5 kg piece and just shortened the cooking time a little. Granny swore by the bigger bone-in cuts, but honestly, I just get what looks good and is on offer.)
- 1 large onion, sliced (I’ve used red onion in a pinch, and honestly, it just makes it sweeter—either’s fine)
- 4 cloves of garlic, smashed (look, sometimes it’s 3 if I’m being lazy... don’t stress)
- 1–2 handfuls of brown sugar (I just scoop with my hand, you know? Use white if that's all you've got)
- 2 tablespoons smoked paprika (I used the hot stuff once—whew. Probably go with mild unless you love a bit of a kick)
- 1 tablespoon salt (give or take—I’ve skipped measuring and lived to tell the tale!)
- 1 tablespoon pepper
- 1 teaspoon cumin (sometimes I skip it; it’s still good)
- 250 ml BBQ sauce (store brand works fine; my sister’s all fancy about which one she picks, but I can’t really taste a massive diff, to be honest)
- 100 ml apple cider vinegar (or regular vinegar, or even a squeeze of lemon if I’ve completely run out)
- 200 ml chicken stock (or water, in a pinch. I can’t always be bothered to make fresh stock; who can?)
What to Do (And Where It Might Get Messy)
- Pat the pork dry (I read somewhere this helps the seasoning stick? Anyway, I do it and maybe it works).
- Rub in the salt, pepper, paprika, brown sugar, and cumin all over the pork. Don’t be shy—it’ll look like a sandbox. This is where I usually end up wearing half the spice mix. It’s fine.
- Layer the onion and garlic at the bottom of your slow cooker, like a cozy little bed.
- Sling your pork on top. Doesn’t matter which way—just get it in there. Pour over the BBQ sauce, vinegar, and stock (or, again, that lemon water combo if planning went out the window).
- Lid on. Set cooker to low for 8-10 hours, or high for around 5-6. The longer the better, if you ask me, but I’ve done the high setting when hangriness strikes the household. Don’t worry if it looks a bit weird at any stage—it sorts itself out.
- When it’s fork-tender and basically falling apart, lift out the pork (it might break up, but that’s okay—it’s not a beauty contest), and shred with two forks. Here’s my favorite step: sneak a bite before anyone else gets a look in.
- Skim off extra fat from the liquid in the slow cooker (sometimes I just give it a stir and most of the fat seems to disappear—maybe that’s just wishful thinking?)
- Toss the shredded pork back in the saucey, oniony liquid. Stir it all around—it should soak up most of it, and get all glossy and sticky and... well, you’ll see.
Bits I Figured Out the Hard Way
- Don’t over-salt at the start. Turns out BBQ sauce can be loads saltier than you expect and I learned that the hard way.
- If you cook it even an hour too long on high, it can get a bit dry—but still salvageable, just add extra BBQ sauce.
- I once forgot the garlic and honestly no one even noticed, so don’t sweat the small stuff.
Variations I’ve Tried (With Mixed Results!)
- I tried making it with cola instead of stock and, surprisingly, it was pretty great (sweet and sticky—maybe not for every week though)
- Using chipotle paste instead of paprika—yum, but my little cousin said it was “too spicy for his delicate mouth”, whatever that means.
- On second thought, I tried doing it in the oven once when the slow cooker broke, but the edges went tough and I sort of burnt it. Wouldn’t recommend unless you’re watching it like a hawk.
What Gear Do You Need? (Or Not Need...)
- Slow cooker (obviously, but honestly, I’ve done it in a Dutch oven in the oven on a low temp—it’s more faff, but it works)
- A pair of forks (or your hands if no one’s looking, though it’s super hot so that’s maybe not my brightest idea)
- Cutting board for shredding (I once just did it in a big bowl because I was feeling lazy—does the trick)
How I (Mostly Fail to) Store It
Supposedly, pulled pork keeps in an airtight container in the fridge for 3–4 days, but I’m not sure mine’s ever lasted more than 24 hours—the vultures descend, honestly. If you do manage leftovers, it reheats well in the microwave or a pan, a splash of stock helps bring it back to life (or, you know, extra sauce because we’re not fancy here).
How We Serve It (And That Time We Got Weird)
I think the classic way is piled onto soft brioche buns with coleslaw and pickles (I love a dollop of hot English mustard too, because… why not?). But one time, my brother put it on pizza (yep, actual pizza) and now I can’t unsee it. Not bad, just, you know, a bit odd. At BBQs we load it onto jacket potatoes. Honestly, there’s no wrong way (maybe just don’t put it in a salad, unless you like judgemental side eyes).
Stuff I Wish I’d Known (Pro Tips)
- Don’t try to rush the shredding—if it’s not falling apart, just give it another half hour. I once tried to force it (patience is not my virtue) and it just turned stringy and sad.
- Actually, I find it works better if you let it sit in the sauce for 20 minutes after shredding so it sort of soaks up everything—plus, you can tidy up a bit before everyone starts begging for seconds.
- If you’re worried about fat, stick the liquid in the fridge for a bit and skim off the top (assuming you have the time or the fridge space—I rarely do both at once).
Your Pulled Pork Questions (That I Really Get Asked!)
Can I make this in advance?
Absolutely. I think it tastes better the next day anyway… something about the flavors getting friendly overnight.
What if I don’t have a slow cooker?
Oh mate, don’t worry, just use the oven at about 130°C (cover tight with foil). You’ll want to peek in now and again and maybe add a splash more liquid if it looks dry. But, the slow cooker is lazier, just saying.
Do I have to use pork shoulder?
You can use pork leg or even a different cut, but it won’t be as juicy—I’ve tried. Pork belly is a bit too fatty unless you’re in the mood for something super rich.
Can I freeze it?
Yep, just make sure it’s cooled before you chuck it in the freezer bags. Defrost in the fridge overnight is best, but honestly, I’ve done the old microwave defrost and survived.
Can I make it spicy?
Of course! Add chili flakes, chipotle, jalapeños—just keep an eye on who you’re feeding, or you might find a few untouched plates (speak from experience there).
Right—so that’s my pulled pork recipe, with all the odd bits, happy accidents, and family lore included. If you make it, let me know how you’ve riffed on it. Just, uh, maybe keep the pets out of the kitchen for safety’s sake.
Ingredients
- 4 pounds pork shoulder (boneless, skinless)
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 2 teaspoons salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon cayenne pepper
- 1 cup barbecue sauce
- ½ cup chicken broth
Instructions
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1In a small bowl, mix together brown sugar, smoked paprika, salt, black pepper, garlic powder, onion powder, and cayenne pepper.
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2Rub the spice mixture all over the pork shoulder until evenly coated.
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3Place the pork in a slow cooker. Pour barbecue sauce and chicken broth over the pork.
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4Cover and cook on low for 8 hours, or until the pork is very tender and easily pulls apart.
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5Transfer the pork to a large bowl and shred with two forks. Mix with some of the cooking juices from the slow cooker.
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6Serve pulled pork on buns, in tacos, or with your favorite sides.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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