Pulled Pork

Name: Pulled Pork
Yield: 2 servings
Cuisine: American
Ingredients: 2–2.5 kg (4–5 lb) pork shoulder or pork butt; 2 teaspoons salt; 2 tablespoons brown sugar; 1 tablespoon smoked paprika; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1 teaspoon ground black pepper; 1 teaspoon dried mustard powder; 120 ml (½ cup) apple cider vinegar; 240 ml (1 cup) barbecue sauce, plus extra to serve; Bread rolls or buns, to serve; Coleslaw, to serve

About this dish

Pulled pork is a slow-cooked pork dish, typically made from the shoulder or butt cut, cooked low and slow until tender enough to be shredded or 'pulled' into strands. It is a staple of American barbecue culture, especially across the Southern United States.

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Ingredients

🥩2–2.5 kg (4–5 lb) pork shoulder or pork butt

🧂2 teaspoons salt

🫙2 tablespoons brown sugar

🌶️1 tablespoon smoked paprika

🧄1 teaspoon garlic powder

🧅1 teaspoon onion powder

⬛1 teaspoon ground black pepper

🌿1 teaspoon dried mustard powder

🍎120 ml (½ cup) apple cider vinegar

🍯240 ml (1 cup) barbecue sauce, plus extra to serve

🍞Bread rolls or buns, to serve

🥗Coleslaw, to serve

Method

Serves 2

Combine the salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, and dried mustard in a small bowl to make the dry rub.

Pat the pork shoulder dry with paper towels, then coat it thoroughly and evenly with the dry rub on all sides. For best results, cover and refrigerate the seasoned pork for several hours or overnight.

When ready to cook, remove the pork from the refrigerator and allow it to sit at room temperature for about 30 minutes.

For oven cooking: preheat your oven to 150°C (300°F). Place the pork in a deep roasting dish, add the apple cider vinegar to the base of the dish, and cover tightly with foil. Roast for 4–6 hours, or until the meat is very tender and beginning to fall apart. For slow cooker: place the pork in the slow cooker with the vinegar, cover, and cook on low for 8–10 hours.

Once the pork is fully cooked, remove it from the heat and allow it to rest for 15–20 minutes.

Using two forks (or clean hands), shred the pork by pulling the meat apart into strands, discarding any large pieces of fat or bone.

Mix the pulled pork with the barbecue sauce, adding cooking juices from the pan as needed to keep the meat moist and flavorful. Taste and adjust seasoning if required.

Serve the pulled pork piled into bread rolls with coleslaw on the side, and extra barbecue sauce available for those who want more.

✓ What Makes it Authentic

Pulled pork is most closely associated with the barbecue traditions of the American South, where slow-cooking whole or large cuts of pork over wood or coals has deep cultural roots. Different regions — including the Carolinas, Tennessee, and Texas — have their own distinct sauce and seasoning traditions that influence the final flavor profile. It is commonly served at cookouts, barbecue restaurants, and community gatherings, often piled onto bread rolls or served alongside classic sides like coleslaw and baked beans.

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