My Best Pulled Pork Recipe

If you’re on the hunt for that truly unforgettable meat dish to wow your family or friends, you’ve just found it. My Best Pulled Pork Recipe brings together tender, melt-in-your-mouth pork infused with a perfect balance of smoky, sweet, and tangy flavors that develop from an all-day slow roast. Whether you’re a seasoned pitmaster or a home cook trying something new, this recipe promises juicy, flavorful pulled pork that you’ll want to make again and again.

Ingredients You’ll Need

Every great dish starts with simple, carefully chosen ingredients that work in harmony. For My Best Pulled Pork Recipe, each element is essential in building depth of flavor, moisture, and that irresistible texture you crave. From spices to the perfect cut of pork, here’s what you’ll need:

• 4 – 5 kg pork butt (Boston butt or square cut pork shoulder): This cut is ideal for pulling apart easily while staying juicy thanks to its marbling and fat cap.
• 1 1/2 cups beer: Any light or amber beer works to add mild bitterness and moisture, just skip dark beers like Guinness for a cleaner flavor.
• 1 cup water: Helps maintain moisture and prevents the meat from drying out during the long cook.
• 6 tbsp brown sugar: Adds sweet caramel tones that balance the spices beautifully.
• 2 tbsp paprika powder: Brings a warm, smoky depth without overpowering the pork.
• 1 tbsp garlic powder: Highlights savory richness without the harshness of fresh garlic.
• 1 tbsp onion powder: Complements the garlic for a full-bodied flavor foundation.
• 1 tbsp mustard powder: Adds a subtle tang that enhances the meat’s natural savoriness.
• 2 tsp cumin powder: Offers earthy warmth and complexity.
• 2 tsp dried oregano: Brightens the rub with herbal notes.
• 1 tsp cayenne pepper (optional): A little heat to gently wake up your taste buds.
• 2 tbsp kosher salt: The key to a perfectly seasoned, well-brined pork.
• 2 tsp black pepper: Adds just the right amount of peppery bite.
• 1 cup apple cider vinegar: Infuses acidity that balances sweetness and helps tenderize the meat.
• 3 cups ketchup or Aussie tomato sauce: Provides the base for the rich barbecue sauce coating the pork.
• 1 cup water: Thins the barbecue sauce for easier mixing and coating.
• 3 tbsp molasses: Adds deep sweetness and that signature sticky texture.
• 2/3 cup brown sugar: More sweetness to round the sauce out perfectly.
• 4 tsp Worcestershire sauce: Introduces umami and savory complexity to the sauce.
• 2 tsp Tabasco (optional): A touch of spicy kick to elevate the sauce.
• 4 tsp mustard powder: Continues the mustard’s bright notes within the sauce.
• 3 tsp garlic powder: Ensures the sauce carries a nice garlicky punch.
• 2 tsp kosher salt: Balances the sauce flavors to perfection.
• 2 tsp black pepper: Adds a final seasoning layer in the sauce.

How to Make My Best Pulled Pork Recipe

Step 1: Dry Brine Overnight

Start by patting your pork dry and placing it in a large ceramic dish. The dry brine, a mix of the spice rub ingredients, is your secret weapon here: generously coat every inch of the pork, making sure to get into all the nooks and crannies. Position the pork fat side up, covered evenly with the rub. Then let it rest uncovered in your fridge for 24 hours. This overnight step is crucial because it draws flavor deep into the meat and helps retain moisture during that long, slow cook.

Step 2: Preheat Your Oven

While your pork is working on soaking in those flavors, get your oven ready by setting it to 110°C (230°F). Whether you have a fan-forced or standard oven, low and slow is the motto here. This gentle heat will break down the pork’s connective tissues over the next 12 hours to create that fall-apart texture.

Step 3: Prepare for Roasting

Transfer the pork to a roasting pan without wiping off any of that fragrant rub. Keep the fat side up so it bastes the meat as it renders down. Discard any excess liquid or rub left in the brining dish. Pour the beer and water around the pork to keep the environment moist—keeping the liquid level at about 1 inch will help prevent drying out without steaming the roast.

Step 4: Slow Roast for 12 Hours

This is the true heart of My Best Pulled Pork Recipe: letting time work its magic. Roast uncovered for about 12 hours or until the pork hits an internal temperature of 95°C (203°F). You’ll know it’s ready when the meat effortlessly falls apart at the touch of two forks. Just be careful that your oven doesn’t automatically shut off mid-cook; you want continuous heat for this slow-and-steady transformation.

Step 5: Shred the Pork

Once the pork comes out of the oven, transfer it to a large pan, reserving the delicious juices left in the roasting pan. Let the pork rest for about 20 minutes—it will help the juices redistribute. Then use tongs or forks to shred the meat. You can remove the fat cap if you want, but leaving some fat adds even more juiciness to the final dish.

Step 6: Sauce It Up

Pour about 3/4 cup of the roasting juices back over the shredded pork along with a cup of your homemade barbecue sauce (recipe above). Toss everything together so every bite is coated in rich, tangy goodness.

Step 7: Serve and Enjoy

Serve My Best Pulled Pork Recipe with extra barbecue sauce on the side so everyone can help themselves. You can go classic Southern style with sides like cornbread, coleslaw, and potato or macaroni salad. Or make fun pulled pork buns with soft rolls, slaw, and an extra drizzle of sauce. Either way, you’re in for a feast that always impresses.

How to Serve My Best Pulled Pork Recipe

Garnishes

The right garnishes can take your pulled pork experience to the next level. Classic crisp coleslaw adds crunch and a refreshing contrast to the tender pork, while pickled jalapeños bring a zesty kick that cuts through the richness. Fresh cilantro or chopped green onions sprinkled on top adds bursts of freshness and color that make each serving pop.

Side Dishes

My Best Pulled Pork Recipe pairs beautifully with Southern-inspired sides like buttery cornbread, creamy macaroni salad, and tangy potato salad. These complement the pork’s deep flavors while adding variety to the texture and taste on your plate. If you want to mix it up, charred grilled vegetables or baked beans are excellent choices that soak up those irresistible bbq juices too.

Creative Ways to Present

Think outside the sandwich! Try serving the pulled pork over a bed of creamy mashed potatoes for a comforting meal or incorporate it into loaded nachos with melted cheese and jalapeños for a fun game-day snack. You could also stuff it inside soft tacos with fresh slaw and avocado for a handheld flavor bomb. The possibilities are endless with this versatile dish.

Make Ahead and Storage

Storing Leftovers

If you have any leftover pulled pork, keep it fresh by storing it in an airtight container in the fridge for up to 4 days. Make sure to include some of the leftover cooking juices so the meat doesn’t dry out during storage. When ready to enjoy again, gently reheat on the stove or in the oven to retain moisture.

Freezing

My Best Pulled Pork Recipe freezes beautifully for up to 3 months. Portion the shredded pork into freezer-safe bags or airtight containers, ideally with some of the reserved juices or barbecue sauce mixed in. Thaw in the fridge overnight before reheating, which helps preserve texture and flavor.

Reheating

To bring your pulled pork back to life, warm it slowly on the stovetop over low heat with a splash of water or reserved juices. This gentle reheating keeps it moist and tender. Alternatively, you can reheat in the oven wrapped in foil at 150°C (300°F) until warmed through. Avoid microwaving at high power which can toughen the meat.

FAQs

Can I use a different cut of pork for this recipe?

While pork butt (Boston butt) is ideal due to its marbling and fat content, you can try pork shoulder as an alternative. Just be mindful that leaner cuts might be less juicy, so you may want to add extra liquid or sauce to compensate.

Do I have to use beer in the recipe?

The beer adds subtle bitterness and depth, enhancing the overall flavor. However, if you prefer not to use alcohol, you can substitute it with additional water or a flavorful broth. Avoid dark beers to keep the taste light and clean.

Is it necessary to dry brine the pork overnight?

Absolutely! The dry brine not only seasons the meat deeply but also helps retain moisture during the long, slow cook. It ensures that every bite of My Best Pulled Pork Recipe is flavorful and juicy.

How long can I cook the pork at a higher temperature to save time?

Cooking low and slow for 12 hours allows the connective tissues to break down perfectly, giving you that tender texture. Faster cooking at higher temperatures risks drying out the meat and losing that melt-in-your-mouth quality.

Can I make the barbecue sauce from scratch?

Definitely! The sauce in My Best Pulled Pork Recipe is simple to make with pantry staples and enhances the pork beautifully. Feel free to adjust the spice and sweetness to your own taste preferences.

Final Thoughts

I can’t recommend enough that you give My Best Pulled Pork Recipe a go—it’s truly a game changer when you want a crowd-pleasing, delicious meal with minimal fuss. The combination of slow-roasted tenderness and rich, tangy sauce is something everyone will love and come back for seconds. Once you try it, I guarantee it’ll become one of your favorite recipes too!

My Best Pulled Pork Recipe

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• Author: admin
• Prep Time: 15 minutes
• Cook Time: 12 hours
• Total Time: 12 hours 15 minutes
• Yield: 15 to 20 servings
• Category: Main Course
• Method: Roasting
• Cuisine: Southern American

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Description

This pulled pork recipe uses a dry brine and slow roasting technique to produce tender, juicy, and flavorful meat that effortlessly shreds. Cooked low and slow in the oven with flavorful spices, beer, and a rich homemade barbecue sauce, this dish is perfect for large gatherings or comforting meals served with Southern-style sides or buns.

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Ingredients

Scale 1x2x3x

Pork and Brine

• 4 – 5 kg / 8 – 10 lb pork butt / Boston butt / square cut pork shoulder (skinless, bone in, fat cap on)
• 1 1/2 cups beer (any except dark beers like Guinness)
• 1 cup water (for roasting)
• 6 tbsp brown sugar
• 2 tbsp paprika powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp mustard powder
• 2 tsp cumin powder
• 2 tsp dried oregano
• 1 tsp cayenne pepper (optional)
• 2 tbsp cooking/kosher salt
• 2 tsp black pepper

Barbecue Sauce

• 1 cup apple cider vinegar
• 3 cups ketchup (or Aussie tomato sauce)
• 1 cup water
• 3 tbsp molasses (original, not backstrap)
• 2/3 cup brown sugar
• 4 tsp Worcestershire sauce
• 2 tsp Tabasco sauce (optional for spiciness)
• 4 tsp mustard powder
• 3 tsp garlic powder (substitute for onion powder)
• 2 tsp cooking/kosher salt
• 2 tsp black pepper

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Instructions

1. Dry Brine Overnight: Pat the pork dry and place it in a large ceramic dish. In a small bowl, mix the brine ingredients (brown sugar, paprika, garlic powder, onion powder, mustard powder, cumin, oregano, cayenne pepper, kosher salt, black pepper). Rub this mixture all over the pork, ensuring it gets into all cracks and crevices. Position the pork with the fat side up, covered in rub, and refrigerate uncovered for 24 hours to develop deep flavor and tenderize the meat.
2. Preheat Oven: Set your oven to 110°C (230°F), fan-forced or standard, preparing it for the slow roasting process.
3. Prepare for Roasting: Transfer the pork onto a roasting pan without wiping off the rub. Discard any residual liquid or rub left in the brining dish. Pour the beer and 1 cup of water around the pork, topping up to maintain about 2.5 cm (1 inch) of liquid to keep the meat moist during cooking.
4. Slow Roast for 12 Hours: Roast the pork uncovered for 12 hours or until the internal temperature reaches 95°C (203°F). The meat should fall apart effortlessly when tested with two forks. Ensure your oven does not have an automatic shutoff during this period; the preheating time should also be considered to maintain consistent cooking.
5. Rest and Shred: Transfer the pork to a large pan, reserving the roasting juices. Let the meat rest for 20 minutes to allow juices to redistribute. Shred the pork easily using tongs or forks. You may discard some of the fat cap if preferred, or keep it to retain juiciness.
6. Sauce the Pulled Pork: Pour 3/4 cup of the reserved roasting juices and 1 cup of the prepared barbecue sauce over the shredded pork. Toss well to coat the meat evenly.
7. Serve: Offer the pulled pork with the remaining barbecue sauce on the side. Ideal accompaniments include cornbread, coleslaw, potato salad, or macaroni salad, or serve it in soft rolls as pulled pork buns with coleslaw and barbecue sauce for a classic Southern experience.

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Notes

• Note 1: Use skinless pork butt with bone in and fat cap on for best flavor and moisture retention.
• Note 2: Avoid dark beers such as Guinness as they can overpower the flavor.
• Note 4: Use kosher salt for dry brining and seasoning.
• Note 5: Apple cider vinegar adds a tangy, balanced acidity to the barbecue sauce.
• Note 6: Use original molasses, not backstrap molasses, for a mellow sweetness in the sauce.
• Note 7: Dry brining overnight enhances flavor penetration and tenderness.
• Note 8: Slow roasting for 12 hours at low heat breaks down connective tissue making the pork very tender.
• Watch your oven’s auto-off feature to ensure it does not turn off mid-cook.