Everyday KitchenSearch all recipes

American/Southern · Dinner

Pulled Pork

Non-vegEasy

Diet: Non-veg · High-protein

Pulled Pork is a American/Southern dish. Tenderness matters more than the minimum safe pork temperature for shredding.

Prep
20 min
Cook
270 min
Rest, soak, marinate or chill
20 min
Total
310 min
Servings
8
Difficulty
Easy
Cuisine
American/Southern
Course
Dinner

Estimated times for the original batch. Preparation, cooking and listed waiting time are included. Batch cooking can take longer.

Jump to recipe

Representative photograph of Pulled Pork.
Representative photograph of Pulled Pork. Garnishes and presentation may differ. Photo credit and licence
0 of 3 steps complete

Start cooking view to see whether your screen can stay awake.

Ingredients

Metric weights use grams. US weights use ounces; liquids use fluid ounces. Conversions are rounded. Spoon measures use 5 ml teaspoons and 15 ml tablespoons; cups use 240 ml.

Serves 8

Pork

Braise

Finish

Equipment

Kitchen scales; measuring jug and spoons; knife; cutting board; mixing bowls; oven; baking tray; oven gloves; baking tin or heatproof dish of the size stated in the method; heatproof spoon; spatula.

Check all product labels and cross-contact. Diet groups describe this listed recipe, not every substitution.

Steps

Season · About 7 min

  1. Heat oven to 150°C / 300°F. Rub pork from 1800 g pork shoulder, 20 g brown sugar, 2 tsp smoked paprika, 1 tsp garlic powder, 1 ½ tsp salt, ½ tsp pepper with its seasonings.

    Check: The food must be hot through at 150°C / 300°F.

Braise · About 270 min

  1. Place in a covered roasting pot with 250 ml apple juice, 60 ml cider vinegar, 200 g onion, sliced; cook 4–4.5 hours until fork-tender, checking liquid halfway.

    Check: Look for this result: fork-tender, checking liquid halfway.

Shred · About 20 min

  1. Rest 20 minutes, discard large fat pieces and shred. Mix with 200 g barbecue sauce and enough cooking juices to moisten.

Tips

  • Tenderness matters more than the minimum safe pork temperature for shredding.
  • Judge Pulled Pork by the texture and doneness signs in its steps. Your pan and heat affect how long Pulled Pork takes to cook.

Substitutions

  • In Pulled Pork, replace apple juice for a less sweet result with stock.

Storage

  • Get perishable Pulled Pork into the fridge within two hours, or within one hour above 32°C / 90°F. Eat Pulled Pork within two days, keeping it covered at 4°C / 40°F or colder.
  • Bring cooked Pulled Pork to 74°C / 165°F, stirring or turning it for even heating. When Pulled Pork is part of the meal, serve cold salads, dips and chilled desserts straight from safe refrigeration.
  • If Pulled Pork includes a thick sauce or soup, loosen it with a little water during gentle reheating. Any crisp coating on Pulled Pork becomes softer in storage.

Make ahead

  • Prepare the measured ingredients for Pulled Pork one day ahead. For Pulled Pork, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pulled Pork on the day of serving.

FAQ

What matters most when making Pulled Pork?

Tenderness matters more than the minimum safe pork temperature for shredding.

What can I substitute in Pulled Pork?

In Pulled Pork, replace apple juice for a less sweet result with stock.

Can I prepare Pulled Pork ahead?

Prepare the measured ingredients for Pulled Pork one day ahead. For Pulled Pork, refrigerate chopped vegetables apart from the other perishable ingredients. Follow the cooking stages for Pulled Pork on the day of serving.

Food safety references

FoodSafety.gov: cooking temperatures · Food Standards Agency: rice storage and reheating

Related recipes