recipe with pulled pork

The Best recipe with pulled pork

Classic Pulled Pork Sandwiches with BBQ Sauce

4.6 from 636 votes

A tender, slow-cooked pulled pork recipe that pairs perfectly with soft buns and a tangy-sweet BBQ sauce. Ideal for a weekend BBQ or family meal.

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Prep Time30 mins

Cook Time6 hours

Resting Time0 mins

Total Time6 hours 30 mins

Servings: 8Cuisine: InternationalCalories: 450 kcal

🥘Ingredients

For the Pork

• 4 lbs pork shoulder (bone-in or boneless)
• 3 tbsp olive oil
• 3 tbsp brown sugar
• 3 tbsp smoked paprika
• 2 tbsp garlic powder
• 2 tbsp onion powder
• 1 tbsp salt
• 1 tbsp black pepper
• 2 cloves garlic, minced

For the BBQ Sauce

• 2 cups ketchup
• 1 cup apple cider vinegar
• 1 cup brown sugar
• 1/2 cup molasses
• 1/2 cup ketchup
• 4 cloves garlic, minced
• 1 tbsp Worcestershire sauce
• 1 tsp mustard powder
• 1 tsp dried oregano
• 1/2 tsp cayenne pepper (optional)

For the Sandwiches

• 8 soft brioche buns
• 1 cup shredded lettuce
• 1 cup diced tomatoes
• 1/2 cup red onion, thinly sliced
• 1/2 cup mayonnaise
• 1/4 cup pickles, chopped

👨‍🍳Directions

1. 1
   Preheat oven to 375°F (190°C). In a large bowl, combine olive oil, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper. Rub the mixture all over the pork shoulder.
2. 2
   Place the pork in a slow cooker or Dutch oven. Pour the marinade over the pork, ensuring it’s fully coated. Cover and refrigerate for at least 4 hours or overnight.
3. 3
   After marinating, transfer the pork to the slow cooker. Add 4 cups of water or broth to the cooker. Cook on LOW for 8 hours or HIGH for 5 hours, until the pork is tender and easily shreds with a fork.
4. 4
   Remove the pork from the slow cooker and shred it using two forks. Return the shredded pork to the slow cooker and mix in the BBQ sauce until well combined. Cover and let it sit for another 30 minutes.
5. 5
   While the pork is resting, prepare the sandwich buns by lightly toasting them in the oven until warm.
6. 6
   Assemble sandwiches by placing a generous portion of pulled pork on each bun. Top with shredded lettuce, diced tomatoes, sliced red onion, mayonnaise, and chopped pickles.

🔧Equipment

• Slow cooker or Dutch oven
• Mixing bowls
• Cutting board
• Knife
• Measuring cups and spoons
• Oven (for baking buns)
• Serving platter

📊Nutrition Facts (per serving)

🔥Calories: 450 kcal🧈Total Fat: 22💛Saturated Fat: 8❤️Cholesterol: 80🧂Sodium: 850🌾Total Carbs: 50🥦Dietary Fiber: 3🍬Sugars: 35🥩Protein: 30

📝Notes

Tips

• For extra tenderness, wrap the pork in foil and cook in the oven at 300°F (150°C) for 10 minutes after the slow cooker time.
• Adjust the sweetness of the BBQ sauce to your preference by adding more or less brown sugar or molasses.
• Use a meat thermometer to ensure the pork reaches 195°F (90°C) internally for the best texture.

Substitutions

• Swap pork shoulder for pork butt if available.
• Use a store-bought BBQ sauce as a shortcut, but adjust the sweetness and tanginess to taste.

❓ Frequently Asked Questions About Pulled Pork Sandwiches with BBQ Sauce

How long should I typically cook pulled pork for a tender and flavorful result?

Pulled pork should generally cook for 1.5 to 2 hours per pound in a slow cooker or oven at 225–250°F (107–121°C). For a classic pulled pork recipe, aim for 225°F, as it allows the pork to break down slowly and become fork-tender. If using a slow cooker, cook on low for 8–10 hours or high for 4–6 hours, then shred and mix with BBQ sauce or seasoning. For an oven method, wrap the pork in foil after 1.5 hours and continue cooking until it reaches 195–203°F (90–95°C) internal temperature.

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What’s the best cut of pork to use for pulled pork, and how do shoulder vs. butt differ?

The best cuts for pulled pork are pork shoulder (picnic shoulder) and pork butt (Boston butt). The shoulder is leaner and slightly tougher, while the butt is fattier and more tender. Both are ideal, but the butt is preferred for juicier, more flavorful results. If using a shoulder, add 1–2 tbsp of liquid (like broth or apple cider) to prevent drying out. The butt naturally renders fat, enhancing tenderness, so it’s often the go-to choice for barbecue.

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Can I use a slow cooker instead of an oven for pulled pork, and what’s the best setting?

Yes, a slow cooker is a great option—it’s hands-off and perfect for pulled pork. Use the Low setting for 8–10 hours or High setting for 4–6 hours, depending on the cut. For extra moisture, add 1 cup of liquid (broth, beer, or apple juice) to the pot. After cooking, shred the pork and mix with BBQ sauce or seasoning before serving. If you prefer a crispier texture, transfer the pork to a grill or smoker for 10–15 minutes after slow cooking.

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What should I consider when choosing a BBQ sauce for pulled pork?

The best BBQ sauce for pulled pork depends on your taste—sweet, smoky, tangy, or dry all work well. For classic pulled pork, red sauces (like Kansas City-style) are popular because they caramelize the pork beautifully. If you prefer a dry rub, skip the sauce entirely or use a minimal amount. For extra flavor, consider homemade sauces with ingredients like vinegar, molasses, or spices. Avoid overly thick or heavy sauces, as they can make the pork soggy—opt for a light coat or sauce on the side.

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How do I make sure pulled pork stays moist and flavorful without drying out?

To keep pulled pork tender and juicy, follow these key steps:
1. Choose the right cut—pork butt or shoulder with more fat.
2. Cook low and slow—225°F (for 8–10 hours) prevents drying.
3. Add liquid—1 cup of broth, beer, or apple juice in the pot helps retain moisture.
4. Wrap in foil—if cooking in the oven, wrap the pork in foil after 1.5 hours to lock in steam.
5. Shred before serving—this distributes fat and juices evenly.
6. Use a meat thermometer—pull when it reaches 195–203°F (90–95°C) to ensure tenderness.
7. Serve with sides—potatoes, coleslaw, or cornbread help balance flavors and keep it fresh.