Introduction
Are you craving that melt-in-your-mouth, smoky, savory goodness that only perfectly cooked pulled pork can deliver? Forget those dry, disappointing versions you might have tried. We’re diving deep into the art of slow-cooking a pork butt to absolute perfection, unlocking layers of flavor that will have everyone asking for seconds. This isn’t just a recipe; it’s your ticket to barbecue bliss right in your own kitchen.
Recommended Kitchen Tools
To make this recipe easier and more efficient, here are some tools I recommend:
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Heavy-Duty Roasting Pan with Rack
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Meat Thermometer
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Forks for Shredding
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Why You’ll Love This Recipe
This recipe is a game-changer for anyone who loves tender, flavorful meat. It requires minimal active cooking time, allowing your oven or slow cooker to do the heavy lifting. The result is incredibly moist, shreddable pork with a rich, savory crust that’s versatile enough for countless meals. Plus, it’s a fantastic make-ahead option for parties or busy weeknights.
Ingredients
- 1 bone-in pork butt (Boston butt), about 6-8 pounds
- 2 tablespoons olive oil
- 1/4 cup packed brown sugar
- 2 tablespoons smoked paprika
- 1 tablespoon chili powder
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon cayenne pepper (optional, for a little heat)
- 1 cup chicken broth or apple cider vinegar
Instructions
- Preheat your oven to 300°F (150°C).
- Pat the pork butt dry with paper towels. This helps the rub adhere better and promotes a nice crust. Rub the entire surface of the pork butt with olive oil.
- In a small bowl, combine the brown sugar, smoked paprika, chili powder, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to create your spice rub.
- Generously coat the pork butt with the spice rub, pressing it into the meat on all sides. Ensure an even coating.
- Place the seasoned pork butt fat-side up in a roasting pan. If you have a rack, use it to elevate the meat. Pour the chicken broth or apple cider vinegar into the bottom of the pan. This will create steam and help keep the pork moist during cooking.
- Cover the roasting pan tightly with aluminum foil or a lid. Place it in the preheated oven.
- Roast for 4 to 6 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is fork-tender. The cooking time will vary depending on the size and thickness of the pork butt.
- Once cooked, carefully remove the pork butt from the roasting pan and place it on a large cutting board or baking sheet. Let it rest, loosely tented with foil, for about 15-20 minutes.
- Using two forks, shred the pork, discarding any large pieces of fat. The meat should pull apart easily.
- If desired, you can toss the shredded pork with a bit of the cooking liquid from the pan to add extra moisture and flavor. You can also mix in your favorite barbecue sauce at this stage.
Tips
- For an even deeper flavor, you can let the rubbed pork butt sit in the refrigerator, uncovered, for a few hours or overnight before cooking. This helps dry brine the meat.
- Don’t skip the resting period! This allows the juices to redistribute throughout the meat, ensuring maximum tenderness and moisture.
- If you prefer a crispier exterior, remove the foil during the last 30-60 minutes of cooking, or briefly broil the shredded pork.
- Adjust the spice rub to your liking. Add more chili powder for heat, or a touch of cumin for earthiness.
Serving Suggestions
- Serve piled high on toasted slider buns or brioche rolls for classic pulled pork sandwiches, topped with coleslaw.
- Use as a filling for tacos or burritos with your favorite toppings like salsa, avocado, and pickled onions.
- Add to mac and cheese for a decadent comfort food meal.
- Serve alongside cornbread, potato salad, or baked beans for a complete barbecue feast.
Storage Tips
Store leftover pulled pork in an airtight container in the refrigerator for up to 3-4 days. Reheat gently in a saucepan with a splash of broth or barbecue sauce, in the oven at 300°F (150°C), or in the microwave.
FAQ
What is the best cut of pork for pulled pork?
The best cut is a pork butt, also known as a Boston butt or pork shoulder. It has a good amount of fat and connective tissue that breaks down during slow cooking, resulting in tender and moist pulled pork.
How long does it take to cook pork butt?
Typically, it takes about 1.5 to 2 hours per pound at 300°F (150°C). A 6-8 pound pork butt can take anywhere from 4 to 6 hours, or even longer, depending on your oven and the specific cut of meat.
Can I make pulled pork in a slow cooker?
Yes! Sear the seasoned pork butt, then place it in a slow cooker with about 1/2 cup of liquid (broth or cider). Cook on low for 8-10 hours or on high for 4-5 hours, until tender. Shred as usual.
Nutrition Information
- Calories: 450 kcal
- Protein: 35g
- Fat: 30g
- Carbohydrates: 5g
The Ultimate Pulled Pork Recipe: Tender, Juicy, and Flavor-Packed
Ingredients
Method
- Preheat your oven to 300°F (150°C).
- Pat the pork butt dry with paper towels. This helps the rub adhere better and promotes a nice crust. Rub the entire surface of the pork butt with olive oil.
- In a small bowl, combine the brown sugar, smoked paprika, chili powder, kosher salt, black pepper, garlic powder, onion powder, and cayenne pepper (if using). Mix well to create your spice rub.
- Generously coat the pork butt with the spice rub, pressing it into the meat on all sides. Ensure an even coating.
- Place the seasoned pork butt fat-side up in a roasting pan. If you have a rack, use it to elevate the meat. Pour the chicken broth or apple cider vinegar into the bottom of the pan. This will create steam and help keep the pork moist during cooking.
- Cover the roasting pan tightly with aluminum foil or a lid. Place it in the preheated oven.
- Roast for 4 to 6 hours, or until the internal temperature reaches 195-205°F (90-96°C) and the meat is fork-tender. The cooking time will vary depending on the size and thickness of the pork butt.
- Once cooked, carefully remove the pork butt from the roasting pan and place it on a large cutting board or baking sheet. Let it rest, loosely tented with foil, for about 15-20 minutes.
- Using two forks, shred the pork, discarding any large pieces of fat. The meat should pull apart easily.
- If desired, you can toss the shredded pork with a bit of the cooking liquid from the pan to add extra moisture and flavor. You can also mix in your favorite barbecue sauce at this stage.
