Pulled Pork is so delicious, easy to make, and inexpensive to make, as pork shoulder (pork butt) is a less costly cut of meat. There aren’t very many ingredients in this pulled pork recipe, and you can set it and forget it as it cooks slowly all day.
I think I was in my mid 20’s when I had my first tender, rich, saucy pulled pork sandwich at a BBQ joint in Portland, OR. Thank goodness my friends took me there! I was so impressed that I asked the owner of the restaurant how to make it. He was happy to give me a few pointers, and I also learned other methods from our church ladies, who know how to feed a crowd!
Nowadays I make pulled pork often. I have men in the house, and as you might have guessed, they love to eat meat. And potatoes. So cliché! I do love feeding them pulled pork because I get to have some, too! I usually make a 7 to 8 pound pork shoulder (or pork butt), and that feeds us for days! And days…
The meat is so versatile. You can make a classic pulled pork sandwich, topped with a crunchy creamy cole slaw, and you can also use the meat to make soft tacos, omelettes, or we sometimes put a big spoonful of pulled pork on mashed potatoes. So good!
If you have a smaller bunch to feed, try a 5 or 6 pound pork shoulder to make your pulled pork. If you have a good dutch oven, use it! I have three of them in different sizes, my favorite being the Lodge enameled cast iron. I have the 6 qt and the 7.5 qt. What a workhorse, and they last for years!
I hope you don’t wait to treat yourself, and your family, friends, partygoers, neighbors, etc. by making this wonderful pulled pork!
- (1) 7-8 lb Pork Shoulder (Pork Butt, same thing) If you use a smaller roast, closer to 5 or 6 pounds, cut the cook time to 6 hours.
- Kosher Salt
- 3-5 Tbsp Spice Rub Seasoning (My Ribs Spice Rub is really good on this)
- 2 Onions, cut in large wedges
- 3 Chipotle Peppers in Adobo Sauce (comes in a 7 oz. can. Use 3 of the peppers and all of the sauce in the can)
- 2 12 oz cans Dr. Pepper (or cola, root beer)
- 3 Tbsp Brown Sugar
- 2 Cups BBQ Sauce, divided
Heat oven to 300 degrees F.
- Chop the onions and put in a large 8 qt dutch oven.
- Sprinkle the salt lightly on all sides of the pork.
- Rub the pork with the spice rub and set it in the dutch oven, fat side down.
Pour in the soda (not over the meat).
- Stir in the brown sugar.
- Spoon the chipotle adobo sauce on top of the pork, and the peppers. You can use a few more if you like it spicy (Three peppers will give it just a hint of spice).
- Pour 1 cup of the BBQ sauce over the pork.
- Put the lid on the dutch oven and put in the oven.
Cook for 6 to 8 hours, flipping the pork over halfway through. You will know when it is done as you can stick a fork in the meat and it will be soft and come apart easily.
- Remove the dutch oven to a heat proof surface (It will obviously be very hot, and be careful as it will also be very heavy!).
Remove the pork to a baking sheet or large platter and shred the meat using two forks (This is “pulling” the pork).
- Skim the fat off the top of the liquid that is still in the dutch oven. You can also scoop the liquid into a fat separator, which is what I do.
Return the de-fatted (is that a word?) liquid to the dutch oven and use an immersion blender to blend the onions into the liquid. This also thickness it a small amount. If you don’t have an immersion blender, use a food processor. With either method, please be very careful as you are blending HOT liquid, and it can burn you.
- Return the shredded pork to the liquid and mix it in well.
You can either add the remaining BBQ sauce to the meat, or use the remaining sauce as a condiment on your sandwich. I recommend tasting it the pork first and seeing what you like.
1. Use a kaiser roll, or your favorite buns to make a delicious pulled pork sandwich.
2. Top with my Easy Creamy Coleslaw, as it goes perfectly with this pulled pork.
Resources to make this recipe and more
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