Pulled pork is one of those comfort-food classics that’s easy to love and even easier to serve to a crowd. After finally making it myself, I understood why this slow-roasted shredded pork is so popular: the long, gentle cooking renders the pork shoulder tender and full of flavor, and the simple spice blend creates a savory, slightly sweet finish that works on sandwiches, tacos, nachos or straight from the platter.
This recipe is adapted from The Pioneer Woman and is straightforward enough for a weeknight plan if you start early—or perfect for a lazy weekend when you want dinner to practically make itself. The method is low-effort: a flavorful rub, a long roast at low temperature, occasional turning, and a finishing blast of heat to crisp the exterior. The result is moist, shreddable pork that soaks up its cooking juices for extra flavor and tenderness.
This pulled pork is versatile. We enjoyed it as sandwiches one day and wrapped it in warm tortillas the next. Leftovers reheat beautifully and can be repurposed into quesadillas, salads, or a hearty breakfast hash. If you’re looking for an easy, crowd-pleasing slow-roasted pulled pork recipe, this version is an excellent place to start.
Pulled Pork Recipe
Printable recipe available from the original source.
Ingredients:
One 5 to 7-pound pork shoulder roast (also sold as pork butt)
1 onion, quartered
1 tablespoon chili powder
½ cup brown sugar
4 garlic cloves, peeled
1 teaspoon dried oregano
2 teaspoons ground cumin
1 to 2 tablespoons salt, to taste
Black pepper, to taste
3 tablespoons olive oil
2 tablespoons white wine vinegar
2 cups water
Directions:
1. Preheat the oven to 300˚F.
2. Rinse the pork and pat it dry. In a food processor, pulse the onion, chili powder, brown sugar, garlic, oregano, cumin, salt, pepper, olive oil, and vinegar until a uniform paste forms.
3. Place the roast in a large roasting pan. Pour the spice mixture over the pork and use your hands to rub it into every surface. Flip the roast and repeat to ensure both sides are well coated. Add 2 cups of water to the pan.
4. Cover the pan tightly with foil and roast for 6 to 7 hours. Flip the roast once every hour to help distribute juices and allow even cooking. The meat is done when it is fork-tender and pulls apart easily.
5. When the pork is tender, carefully scoop out most of the pan juices into a heat-proof bowl and reserve. Increasing the oven temperature to 400˚F, return the roast to the oven uncovered, skin side up, and roast an additional 20 minutes or until the outer layer becomes crisp. Remove from the oven and let the roast rest for 15 minutes.
6. Use two forks to shred the meat into bite-sized pieces. Transfer the shredded pork to a large platter and pour the reserved juices over the meat, allowing it to absorb the liquid and stay moist. Taste and adjust seasoning as needed.
Serving suggestions:
– Serve on toasted buns with coleslaw and pickles for classic pulled pork sandwiches.
– Fill warm tortillas and top with fresh cilantro, sliced avocado, and a squeeze of lime for flavorful tacos.
– Mix into baked beans or top nachos for a hearty twist.
– Use as a topping for baked potatoes or a protein-packed salad.
Storage and reheating tips:
– Store cooled pulled pork in an airtight container in the refrigerator for up to 3–4 days.
– Freeze portions in freezer-safe bags for up to 3 months; thaw overnight in the refrigerator before reheating.
– Reheat gently in a covered skillet with a splash of reserved juices or water to keep the meat moist, or warm it in a low oven covered with foil.
Variations and tips:
– Adjust the brown sugar and chili powder to taste for sweeter or spicier profiles.
– If you prefer not to turn the roast every hour, rotate the pan position in the oven occasionally and baste with pan juices for even cooking.
– For easier cleanup, line the roasting pan with foil before cooking.
Source: Adapted from The Pioneer Woman Cooks (book and blog).