Perfect Pulled Pork Recipe (Oven & Slow Cooker) - Tender & juicy slow roasted BBQ pork with a tangy barbecue sauce. Easy pulled pork recipe with just 15 minutes of prep time and about 6 hours wait for slow cooked BBQ perfection.
Perfect pulled pork is the stuff of legends. And you don't have to be a famous BBQ Pitmaster to make amazing BBQ at home that'll have your friends and family raving. All you need is the best pulled pork recipe, an oven or slow cooker, and some time!
Slow roasted BBQ pork with a tangy barbeque sauce is an American classic. Fall off the bone tender with a sticky, finger licking amazing sauce is a mainstay at summer picnics and backyard barbeque parties.
Pair this delicious BBQ with some tasty sides dishes and a dessert to complete your meal, like our Roasted Potatoes, Fried Corn, and super delicious Peach Dump Cake.
Looking for more BBQ and grilling recipes? Be sure to check out our fall off the bone tender BBQ Ribs and Grilled Chicken recipes.
Jump to:
- The Secret To Tender Pulled Pork
- Why You'll Love This Recipe
- Here's What You Need
- How To Slow Cook Pulled Pork In Oven
- Slow Cooker Pulled Pork Recipe
- Recipe FAQs
- Pro Tips
- Freezing and Storage
- How to Reheat Pulled Pork
- Make Ahead Pulled Pork For A Crowd
- What To Serve With Pulled Pork
- More BBQ And Grilling Recipes
- 📖 Recipe
- 💬 Community
Featured In: 100 + July 4th Recipes on DeliciousTable.com .
The Secret To Tender Pulled Pork
Secret to this Recipe is... to slow cook it long enough to be able to shred it easily. It's easy to take it out too early and have difficulty shredding it.
It will be easy to pull apart with kitchen tongs or using two forks at an internal temperature of about 200°F. It's not going to be ready to pull at the doneness temperature of 145°F. Be patient.
A foolproof doneness test is to put a fork into the meat and give it a pull or twist. If you feel resistance, it's not ready to pull. Perfect pulled pork should fall apart easily when it's ready.
Why You'll Love This Recipe
Make this easy pulled pork recipe with just 15 minutes of prep time and about a 6 hours wait for slow cooked BBQ perfection. Just choose your preferred cooking method: oven or slow cooker. The best method is the one that works for you. We've provided instructions for both below.
Here's What You Need
Simple Preparation
- pork butt (Boston Butt) or pork shoulder - The best cut of pork to use is debatable. These two cuts of meat are often used interchangeably. So choose the least expensive option at your local grocery store. Both produce amazing results.
- Pork butt has a lot of marbling (fat = flavor) and works well using the low and slow method of cooking. Sold boneless, with a fat cap. A fat cap is a deep layer of fat covering one side of the cut.
- Pork shoulder has the most connective tissue, which makes it ideal for slow cooking. Sold bone-in and with the skin on. It is the cut of meat most often used in restaurants.
- Substitution - May substitute pork loin. Note: Pork loin is a lean cut that doesn't have a fat cap.
- garlic salt - The easiest flavor add to bbq meats is to use garlic salt. It's so tasty.
- black pepper
- bbq sauce - Make some homemade bbq sauce, or use your favorite brand. Doctor up store-bought bbq sauce by mixing in ¼ cup of dry rub.
See the recipe card for full information on ingredients and quantities.
Optional Add-Ins
- bbq rub - We love to make a batch of Dry Rub for this recipe. This dry rub mix has the perfect balance of sweet and spicy flavors. It has the sweetness of brown sugar, the smoky flavor of smoked paprika, and the spice of black pepper, garlic powder, onion powder, and chili powder.
- kosher salt - Enhances flavors and tenderizes meat in cooking. We use kosher salt, but you may substitute sea salt for this recipe.
- fresh garlic and onions - Fresh ingredients provide the best flavor. So, you may substitute fresh chopped garlic for garlic salt. And I sometimes like to put put a layer of sliced onions underneath the roast.
- vinegar (apple cider vinegar) - Balances flavors in cooking. Vinegar can also be used to spritz the outside to prevent meat from drying out. Apple juice may also be used for this purpose.
We recommend using a fast & accurate instant read thermometer like this Thermapen One. It's the one we rely on every day here at Seanna's Kitchen.
How To Slow Cook Pulled Pork In Oven
It'll take about 6 and ½ hours start to finish to make this easy pulled pork recipe in the oven. Simply add the meat to a roasting pan fat side up, season it up really well, cover it with aluminum foil, and put it in the oven for about 5 hours. The best temperature to slow cook pork is between 350-375°F.
- Prep time: 10-15 minutes.
- Cooking time: 4-5 hours.
- Rest time: 1 hour.
- Pull time: 5 minutes.
Preheat the oven to 350°F.
Step 1. Prep. First things first. Prepare the meat for the oven.
Score. Place meat fat side up in a roasting pan. Score the fat cap with a sharp knife.
This will allow the fat to drip down into the meat as it is cooking making it extra flavorful and moist.
Season. Second step is to season the piece of meat with garlic salt and ground black pepper. Add any of the optional seasonings listed in the ingredients section for extra flavor.
Step 2. Slow Cook. And cover the pan with aluminum foil or a tight fitting lid.
Set the pan in the oven and allow it to slow cook, untouched for 4-5 hours. It takes a long time. But don't worry. It'll be worth the wait!
Step 3. Rest Time. Let it rest covered on the counter for 1-2 hours.
Drain. Drain the pan juices out into a storage container and save them for later.
Pro Tip: If you don't drain the pan juices, they will mix with and dilute the BBQ sauce and make it watery instead of thick and sticky.
Remove The Fat Cap. Remove the fat cap so that there is not too much fat mixed in.
Step 4. Pull and Add BBQ Sauce. When the meat reaches an internal temperature of about 200°F, it'll be ready to pull apart.
Pull apart the meat using two forks or kitchen tongs.
Pro Tip: We like to not be to aggressive in pulling. It's nice to have some bigger pieces for the BBQ sauce to cling to. It can have a mushy texture if its too finely shredded.
Add your favorite BBQ sauce to the top or mix it into the shredded pork. Or both!
Slow Cooker Pulled Pork Recipe
The best way to cook pulled pork in the slow cooker is to set it and forget it. Add in the meat fat side up, season it really well, and add a cup of liquid to the pot before closing the lid and letting it do its thing for about 6 hours. Set the temperature to the high setting. It'll take about 7 ¼ hours start to finish to make this easy pulled pork recipe in the slow cooker or crock pot.
- Prep time: 15 minutes.
- Cooking time: 6-8 hours.
- Rest time: 1 hour.
- Pull time: 5 minutes.
Set slow cooker on counter and plug it in.
Prep. Score the fat cap of the meat with a sharp knife. Place the piece of meat fat side up in a slow cooker.
Season. Season the piece of meat with garlic salt and ground black pepper. Add any of the optional seasonings listed in the ingredients section for extra flavor.
We love to add a layer of dry rub to the top of the piece of meat for extra flavor.
Be sure to check out our favorite dry rub recipe.
Add Water. Add a cup of water to the slow cooker.
Slow Cook. Put the lid on the crock pot and let it go untouched for 6-8 hours on the high setting.
This is a great recipe to set it and forget it while you go about your day. The slow cooker does all the work for you. And by the end of the day you'll have dinner ready and the most tender & juicy BBQ you've ever had.
Skim and Remove Excess Fat.
Skim out any fat residue that might be floating on the top of the juices. But do not drain the pan juices. They will keep the meat moist and not dilute the BBQ sauce.
Remove The Fat Cap. Remove the fat cap, if there is one. so that there is not too much fat mixed in. Note: Pork loin is a lean cut that doesn't have a fat cap.
Pull and Add BBQ Sauce. With the meat still in the crock pot, pull the meat apart with two forks or a pair of kitchen tongs.
Smother with BBQ sauce and enjoy.
Keep warm and serve later. Cover it with the lid and set the crock pot to the warm setting. Serve whenever you're ready to eat.
Recipe FAQs
Oven Method: No added liquid necessary. Slow cooked pork in the oven will make its own pan juices. So, there is no need to add liquid. In fact, you will need to drain off the liquid pan juices into a container to save for later so that they do not dilute any BBQ sauce.
These pan juices can also be added back later to keep it moist.
Crock Pot or Slow Cooker Method: Add 1 cup of water to the crock pot before cooking.
Add 1 cup of water to the slow cooker with the pork. This will be just enough to keep it moist while cooking. This liquid can be mixed in when you shred the pork.
Let pork rest for 1-2 hours before shredding. This will allow the meat to relax and all the juices to be reabsorbed and make the meat tender & juicy.
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Pro Tips
- For large cuts of meat - The best way to deal with a larger cut of meat is to divide it into two smaller pieces. This will be easier to handle and shorten the cooking time.
- For tender & juicy meat - Make sure there to keep it covered with aluminum foil or a tight fitting lid as it slow cooks. This will trap in moisture and make it tender & juicy.
- Keep the lid on - Don't lift the lid while it's cooking or steam will be released and slow down the cooking process. This is especially true when using a crock pot.
- Water - The only difference in the ingredients between oven roasting and using a crock pot is the water.
Oven Roasting (No water necessary) - Pork will release a lot of its own juices. So there is no need to add water.
Slow Cooker (Always add a little water or broth) - A slow cooker (crock pot) always needs a little bit of liquid added at the beginning of the cooking process.
Freezing and Storage
Storing Leftovers - Store leftovers in an airtight container in the refrigerator for up to 3-4 days.
Can you freeze pulled pork? - Freeze for up to 6 months in an airtight container.
How to Reheat Pulled Pork
- Place the cooked meat in an roasting pan with a cup or two of the pan juices leftover from the cooking process.
- Cover the pan tightly with aluminum foil or a tight fitting lid.
- Place the pan on the center rack of an oven that has been preheated to 350°F.
- Reheat about an 1 hour or until you begin to smell the BBQ and it is warm to the touch.
Pro Tip: How to keep pulled pork moist when reheating? Use the reserved pan juices that were drained off of it before pulling. Add back some of the liquid a little at a time as needed.
Make Ahead Pulled Pork For A Crowd
It's easy to make pulled pork a day ahead of time and store it in the refrigerator overnight.
A 6 lb pork butt will lose approximately 40% of its weight, leaving about 3.6 lbs of cooked meat. This would serve between 10-12 people.
How much pulled pork per person? A good rule of thumb is to plan for around ⅓ of a pound of pulled pork per person.
How much pulled pork for 100 people? Ten times this recipe for 100 people or approximately 36 lbs of pulled pork.
Pro Tip: How to keep pulled pork moist for the next day? Use the pan juices to keep it moist for the next day. Reheat with some of the reserved liquid. Add BBQ sauce when you're ready to serve.
What To Serve With Pulled Pork
It's time to pull out all your favorite American side dishes for BBQ. We love to serve it on a toasted brioche bun with coleslaw and bbq sauce, along with some tasty sides.
Here's some wonderful ways we like to serve this delicious BBQ recipe.
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📖 Recipe
Perfect Pulled Pork Recipe (Oven & Slow Cooker)
Equipment
- aluminum foil
Ingredients
- 5-6 pound pork butt may substitute pork shoulder
- 1 tablespoon kosher salt
- 1 teaspoon garlic salt may substitute fresh chopped garlic
- ½ teaspoon black pepper ground
- 2 cups barbecue sauce
Instructions
How To Slow Cook Pulled Pork In The Oven
Preheat the oven to 350°F.
- Prep The Meat. First things first. Prepare the meat for the oven.Score. Place meat fat side up in a roasting pan. Score the fat cap with a sharp knife.This will allow the fat to drip down into the meat as it is cooking making it extra flavorful and moist.Season. Second step is to season the piece of meat with garlic salt and ground black pepper. Add any of the optional seasonings listed in the ingredients section for extra flavor.5-6 pound pork butt, 1 teaspoon garlic salt, ½ teaspoon black pepper, 1 tablespoon kosher salt
- Slow Cook. And cover the pan with aluminum foil or a tight fitting lid.Set the pan in the oven and allow it to slow cook, untouched for 4-5 hours. It takes a long time to slow cook pork. But don't worry. It'll be worth the wait!
- Rest The Meat. Let it rest covered on the counter for 1-2 hours.Drain. Drain the pan juices out into a storage container and save them for later.Pro Tip: If you don't drain the pan juices, they will mix with and dilute the BBQ sauce and make it watery instead of thick and sticky.Remove The Fat Cap. Remove the fat cap so that there is not too much fat mixed in.
- Pull and Add BBQ Sauce. When the meat reaches an internal temperature of about 200°F, it'll be ready to pull apart.Pull apart the meat using two forks or kitchen tongs.Pro Tip: We like to not be to aggressive in pulling. It's nice to have some bigger pieces for the BBQ sauce to cling to. Too finely shredded pork can have a mushy texture.Add your favorite BBQ sauce to the top or mix it into the shredded pork. Or both!2 cups barbecue sauce
How To Make Pulled Pork In A Slow Cooker
Set the slow cooker on the counter and plug it in.
- Prep The Meat. Score the fat cap of the meat with a sharp knife. Place the piece of meat fat side up in a slow cooker.Season. Season the piece of meat with garlic salt and ground black pepper. Add any of the optional seasonings listed in the ingredients section for extra flavor.We love to add a layer of dry rub to the top of the piece of meat for extra flavor.Be sure to check out our favorite dry rub recipe.Add Water. Add a cup of water to the slow cooker.
- Slow Cook. Put the lid on the crock pot and let it go untouched for 6-8 hours on the high setting.This is a great recipe to set it and forget it while you go about your day. The slow cooker does all the work for you. And by the end of the day you'll have dinner ready and the most tender & juicy BBQ you've ever had.
- Skim and Remove Excess Fat. Skim out any fat residue that might be floating on the top of the juices. But do not drain the pan juices. They will the perfect amount to keep the meat moist and not dilute the BBQ sauce. Remove The Fat Cap. Remove the fat cap, if there is one, so that there is not too much fat mixed in. Note: Pork Loin is a lean cut of meat that doesn't have a fat cap.
- Pull and Add BBQ Sauce. With the meat still in the crock pot, pull the meat apart with two forks or a pair of kitchen tongs.Smother with BBQ sauce and enjoy.Keep warm and serve later. Cover the shredded pork with the lid and set the crock pot to the warm setting. Serve whenever you're ready to eat.
Notes
Ingredient Notes
- pork butt or pork shoulder - The best cut of pork to use is debatable. These two cuts of meat are often used interchangeably. So choose the least expensive option at your local grocery store. Both produce amazing results.
- Pork butt has a lot of marbling (fat = flavor) and works well using the low and slow method of cooking. Sold boneless, with a fat cap. A fat cap is a deep layer of fat covering one side of the cut.
- Pork shoulder has the most connective tissue, which makes it ideal for slow cooking. Sold bone-in and with the skin on. It is the cut of meat most often used in restaurants.
- garlic salt - The easiest flavor add to bbq meats is to use garlic salt. It's so tasty.
- black pepper
- bbq sauce - Make some homemade bbq sauce, or use your favorite brand. Doctor up store-bought bbq sauce by mixing in ¼ cup of dry rub.
Optional Add-Ins
- bbq rub - We love to make a batch of our favorite Dry Rub for this recipe. This dry rub mix has the perfect balance of sweet and spicy flavors. It has the sweetness of brown sugar, the smoky flavor of smoked paprika, and the spice of black pepper, garlic powder, onion powder, and chili powder.
- extra salt - Enhances flavors and tenderizes meat in cooking. We use kosher salt, but you may substitute sea salt for this recipe.
- fresh garlic and onions - Fresh ingredients provide the best flavor. So, you may substitute fresh chopped garlic for garlic salt. And I sometimes like to put put a layer of sliced onions underneath the roast.
- vinegar (apple cider vinegar) - Balances flavors in cooking. Vinegar can also be used to spritz the outside to prevent meat from drying out. Apple juice may also be used for this purpose.
Pro Tips
- For large cuts of meat - The best way to deal with a larger cut of meat is to divide it into two smaller pieces. This will be easier to handle and shorten the cooking time.
- For tender & juicy meat - Make sure there to keep it covered with aluminum foil or a tight fitting lid as it slow cooks. This will trap in moisture and make it tender & juicy.
- Keep the lid on - Don't lift the lid while it's cooking or steam will be released and slow down the cooking process. This is especially true when using a crock pot.
- Water - The only difference in the ingredients between oven roasting and using a crock pot is the water.
Oven Roasting (No water necessary) - Pork will release a lot of its own juices. So there is no need to add water.
Slow Cooker (Always add a little water or broth) - A slow cooker (crock pot) always needs a little bit of liquid added at the beginning of the cooking process.
Storing Leftovers
Store leftovers in an airtight container in the refrigerator for up to 3-4 days.Can You Freeze Pulled Pork?
Freeze for up to 6 months in an airtight container.How To Reheat Pulled Pork
- Place cooked the meat in an oven proof container with a cup or two of the pan juices leftover from the cooking process.
- Cover the pan tightly with aluminum foil or a tight fitting lid.
- Place the pan on the center rack of an oven that has been preheated to 350°F.
- Reheat about an 1 hour or until you begin to smell the BBQ and it is warm to the touch.
What To Serve With Pulled Pork
It's time to pull out all your favorite American side dishes for BBQ. We love to serve it on a toasted brioche bun with coleslaw and bbq sauce, along with some tasty sides. Here's a list of some wonderful ways we like to serve this delicious BBQ recipe.- Potato Salad
- Hot Dogs
- Coleslaw
- Baked Beans
- Cheesy Potatoes - Aka funeral potatoes. The perfect side dish for BBQ. Make this easy crowd pleaser and you'll have them coming back for more!
- Greek Salad - Healthy modern greek salad recipe that tastes just like Panera but with less calories.
- Fried Corn - This easy side dish recipe made with corn on the cob is the perfect side dish for your next backyard BBQ or family gathering. So Delish!
- Honey Butter Cornbread - An easy quick bread made with simple ingredients. Ready in 25 minutes. So good!
- Peach Dump Cake - Easy dessert recipe made with 3 pantry staples: canned peaches, cake mix, and butter, and baked to golden bubbly, syrupy perfection. Oh wow!
Meg says
Love love love this pulled pork recipe!
Seanna Borrows says
Thanks so much Meg!
Russ B says
So tender and delicious!
Seanna Borrows says
So good, right??