bbq pulled pork

This easy pulled-pork recipe cooked in the oven makes the BEST pulled-pork sandwiches. And it takes about half the amount of time than it would in a slow cooker. 

Oven-Roasted Pulled Pork

pork shoulder

brown sugar

tbsp. kosher salt

tbsp. smoked paprika

garlic powder

onion powder

cumin

black pepper

vegetable oil

lager

c. ketchup

apple cider vinegar

Dijon mustard

c. brown sugar

Worcestershire sauce

Buns,

I used sam Adam's Boston lager with the recipe and the meat tasted wonderful. I made the bbq sauce and found it to be a little vinegary. Next time I'll cut back on the apple cider vinegar and maybe add a shot of jack Daniel's and a little more brown sugar. All in all a great recipe. My family loved it.

I LOVE this recipe. Like other commenters have mentioned, the BBQ sauce turns out too acidic for my taste. I also don’t like the taste of apple cider vinegar, so the last time I made this I used rice vinegar instead - still adds sweetness without being as overpowering. I used  1/4 cup and it was great - I suggest adding a tablespoon at a time and tasting until it’s right for you.

Fantastic recipe! We didn’t have any beer so I used apple juice instead, and it was great. The barbecue sauce was delicious, too. Such an easy recipe. I’ll be making it again!

I made it in a crock pot, 2-3 lb.roast, 9 hours on low. I used a chili lager and added the sauce at about 8 hours. Best pulled pork ever.

I found this recipe very forgiving of the substitutions I had to make for the onion and garlic powder and lager beer.  I used a small quartered onion, a few roasted garlic cloves, and a light ale beer I had in the frig.  I had about a 1.5 quart of "drippings" after roasting the pork.  I chose to only use about half to combine to make the home-made BBQ sauce.  This was my first time making pulled pork.  I cut the loin pork roast in chunks that would expose as much excess fat that could be cutaway as possible, so I ended up with varying sizes of hunks of pork.  Of a 4 lb roast, I ended up with about 2.5 lb after cutting excess fat.  During the pulling process, I was also on the lookout and removed excess fat that I found.  So, prep time is much more time intensive than the 10 minutes advertised.  But, to me, removing the excess fat is the most important part of the project.  I halved the recipe for the BBQ sauce, but followed it exactly.  I was worried when I tasted the combined ingredients of the sauce mixture, I wasn't that impressed, but then I remembered that it was supposed to be heated and simmered for awhile, so I did that.  It made all the difference.  It was really good. I would use this recipe again.

The pork  Came out excellent on its own. The barbecue sauce was a bit heavy on the Apple cider vinegar taste.  maybe just a little less vinegar next time.  The barbecue sauce was a little watery. May be removing a little of the dripping liquid would have been better. Otherwise the recipe was pretty good

Really easy and delicious.  Love the BBQ sauce too.

I found the sauce to be awful.  My family would never have eaten the meat had I put that mustardy tasting stuff on it.  Not a typical bbq sauce.

FAR too sweet. I'd use only 1 tbsp sugar and substitute two thirds of the ketchup with tomato paste.

Amazing pork and delicious sauce.  I didn’t have beer or apple cider vinegar and used ginger ale as a substitute... still a delicious sauce.

I made this for the family on NYE (a good luck food), but left out the BBQ sauce and used the drippings to make a sauce. I thought there would be some left over but it was such a hit that some were left wanting more. Real simple and delicious! Thank you!

This was an INCREDIBLE recipe for the pulled pork. I did not make the sauce after seeing reviews.

I went to my local meat market and spent a pretty penny on a 4lb shoulder. Best decision I had made. The rub had so much flavor. Instead of lager, I used a Vanilla Porter. Seared first, cooked for 3 hours at 300 with the lid. Took the lid off and cooked for another 1 hour 10 min. PERFECT. Extremely juicy, tender, and the flavor was out of this world.

This was one of those magical recipes where the result was far better than the sum of the ingredients. I don't have a Dutch oven so I used my All-Clad saucepan. It took a long time after 5 hours or so it was incredibly tender. There is no way I could use all of the drippings for a barbecue sauce so I pulled about a cup and a half and then used the recipe has directed. Way better than pulled pork I have made in an instapot. Great recipe.

Great easy recipe with great results! This is now one of my favorite cuts of meat and satisfies me just as well as smoked pork.

My first time making pulled porc and I loved it. Added a pinch more sugar in the sauce because I found it tasted too strong of mustard. I also added some garlic powder and a few drops of liquid smoke.

https://streaming.hearstdigitalstudios.com/83c5e9c9-ae52-4731-b318-23f4e589200c/video_rover_16x9_1080p_hd_1589307139_57408.mp4

This Is The Most Tender Pulled Pork EVER

This Instant Pot Pulled Pork recipe makes the best BBQ pulled pork! The shredded pork is unbelievably tender, with a flavorful pulled pork rub and cooked in a delicious sauce. It&#039;s perfect for making pulled pork sandwiches, wrapping in tortillas, or adding to nachos or salads.

Instant Pot Pulled Pork

chili powder

paprika

salt

pork shoulder/pork butt*

olive oil

chicken broth

barbecue sauce (plus more for serving)

honey (or brown sugar)

cornstarch

water

burger buns (for serving, toasted if desired)

In a small bowl, stir together all spice rub ingredients until well combined.

Cut the pork into 4 pieces and trim off excess fat. Rub the pork on all sides with the spice rub.

Pour olive oil into Instant Pot insert and turn it on saute mode. When the pot is hot, place the pork in the Instant Pot and brown on all sides. You may need to do this in two batches. Transfer the browned pork to a clean plate.

Turn off Instant Pot. Pour about half of the chicken broth into the pot and use a rubber spatula to scrape up any browned bits off of the bottom of the pot. Add the rest of the broth, the barbecue sauce, apple cider vinegar and honey (or brown sugar). Stir to combine.

Return the pork to the Instant Pot. Close the lid. Turn the steam release valve to the sealing position. Set the Instant Pot to pressure cook at high pressure for 60 minutes.

The Instant Pot will take about 15 minutes to pressurize and then the cook time will begin. When the cook time is done, allow the pressure to release naturally for 20 minutes (just leave the Instant Pot alone). Then, quick release any remaining pressure by carefully turning the steam release valve to the venting position (use either the handle of a long spoon or a potholder to turn the valve).

Transfer pork to a large bowl.

In a small bowl, stir together cornstarch and water until dissolved. Stir the cornstarch mixture into the sauce in the Instant Pot. Turn the Instant Pot on saute and cook the sauce, stirring occasionally, until slightly thickened, 4-5 minutes. Turn off the Instant Pot.

Meanwhile, use two forks to shred the pork. Stir it back into the thickened sauce. Serve pork on burger buns topped with additional barbecue sauce, if desired.

https://embed.mediavine.com/videos/lteahdk85sh5ps6khgey

An easy and delicious Instant Pot Pulled Pork recipe that is unbelievably tender. Shred this BBQ pulled pork for pulled pork sandwiches! Made with a flavorful pork rub and a delicious sauce. An easy meal made in your Instant Pot fast.

This Instant Pot Pulled Pork Recipe is going to become your favorite new keto dinner! So easy and simple to make, with a sugar free BBQ Sauce for extra flavor. Paleo and dairy-free, and only 2g total carbs per serving.&nbsp;

lb pork butt

Salt and pepper

tbsp bacon grease ((or any oil/butter you prefer))

tbsp chile powder

tsp cumin

recipe Easy Sugar Free BBQ Sauce

Pat the pork roast dry with a clean rag, then chop into large chunks for faster cooking. Sprinkle generously all over with salt and pepper.

Turn the instant pot on to the saute function and add the bacon grease. Once melted and hot, add half the pork chunks and brown on all sides. Remove from the pan and repeat with the remaining chunks.

Place all the pork back in the pot and sprinkle with the chili powder, cumin, and garlic. Pour in the chicken broth and seal the lid. Make sure the vent is on seal.&nbsp;

Set the Instant Pot to manual high for 45 minutes. Once cooking is complete, let the pressure release naturally for another 15 to 20 minutes.&nbsp;

Transfer the pork to a large bowl and shred with two forks. Add the BBQ sauce and toss to combine. Season with additional salt and pepper to taste.&nbsp;

This easy, juicy Instant Pot Pulled pork is fall-apart tender pork in a sweet and smoky barbecue sauce, and perfect for a crowd!

smoked paprika

pork pork

beef

yellow small onion (chopped)

Whole wheat hamburger buns (for serving)

Your favorite coleslaw

tomato sauce

tomato paste

maple syrup

molasses

dry mustard

cayenne pepper

Stir

COOK THE PORK: In a bowl, stir together the garlic powder, onion powder, smoked paprika, salt, and black pepper. Rub it all over the outside of the pork.

Saute

Add the oil to the Instant Pot and turn to SAUTE. Once the oil is hot, add the largest of the pork pieces and brown on two sides. This will take about 2 minutes per side. If your Instant Pot issues a “hot” or “burn” warning, turn the heat down (if you have that option), or if not, turn it off entirely and sear the pork in the residual heat. If the pot cools too much to brown, turn it back on. Remove the pork to a plate. Repeat with the remaining 2 pieces—you can cook the last 2 pieces at the same time as long as they do not overlap. Remove to the plate.

Scrape

Add half of the broth to the Instant Pot. With a wooden spoon, scrape up all of the stuck-on bits of food and seasoning.

Cook

Return the pork to the Instant Pot. Cover, seal, and cook on HIGH (manual) pressure for 40 minutes (for pork loin) or 1 hour (for pork shoulder/butt).

Vent

Once the pressure has built and the cook time has elapsed, allow the pressure to release naturally for 15 minutes (do not open right away or the meat may be tough). Vent to release any remaining pressure then carefully open the Instant Pot.

Pour

Remove the pork to a large bowl. With a slotted spoon, scooped out most of the onions and add them to the bowl with the pork. Carefully pour all but 1 cup of the pork cooking juices into an extra-large measuring cup or bowl with a spout. Keep the extra liquid handy.

Whisk

PREPARE THE BBQ SAUCE: Turn the Instant Pot to SAUTE. Whisk in the tomato sauce, tomato paste, vinegar, syrup, molasses, Worcestershire, paprika, chili powder, mustard, garlic powder, black pepper, salt, and cayenne. Cover the pot loosely with the Instant Pot lid, still leaving some room for steam to escape (this sauce loves to splatter). Let simmer, whisking every few minutes, until thickened, about 5 minutes.

Once cool enough to handle, shred the pork with two forks or with your fingers. Stir the shredded pork, onions, and any juices at the bottom of the bowl into the pot with the sauce. If the sauce is too tight to easily coat the pork, splash in additional cooking juices so that the pork is nicely coated with sauce. Taste and adjust seasoning as desired. Pile onto buns, top with slaw, and enjoy!

Pulled pork that tastes smoked all day (but made in the oven).

Perfect Boston Butt Pulled Pork

PORK BRINE

white vinegar

Tablespoons spice rub (below)

Tablespoons liquid smoke

SPICE/DRY RUB

Boston Butt (bone-in)

Tablespoon chili powder

Tablespoon cumin

Tablespoon smoked paprika

Tablespoon kosher salt

Tablespoon black pepper

Mix pork brine ingredients is a stock pot...

Mix pork brine ingredients is a stock pot or large plastic container until sugar dissolves.

Add pork to the brine.

Let pork marinated in refrigerator at least 12...

Let pork marinated in refrigerator at least 12 hours preferably 24 (and up to 48). Turn occasionally so all meat is equally brined.

Remove brined pork from the refrigerator; let sit...

Remove brined pork from the refrigerator; let sit at room temperature for at least one hour and up to two.

Preheat oven to 325 ˚F.

Place pork fat side up in disposable alumninum...

Place pork fat side up  in disposable alumninum pan.

Coat pork liberally with spice rub, rubbing on...

Coat pork liberally with spice rub, rubbing on all sides and in between crevices.

Cook at 325˚ degrees for one hour; reduce...

Cook at 325˚ degrees for one hour; reduce heat to 225˚F.

Cook for up to 16 hours or until...

Cook for up to 16 hours or until meat thermometer inserted into the thickest part of meat registers 200 degrees.

Remove from oven; allow cooked meat to rest...

Remove from oven; allow cooked meat to rest at least one hour.

Remove and discard fat layer.

Drain meat, reserving drippings for another use or...

Drain meat, reserving drippings for another use or discarding.

Shred meat with a fork or chop with...

Shred meat with a fork or chop with kitchen shears.

Serve with your favorite BBQ sauce.

Recipe video above. This may well be the juiciest, most flavourful pulled pork you ever have in your life! Homemade BBQ Sauce totally makes it. And there&#x27;s no denying that using a slow cooker yields the juiciest pulled pork! BIG BATCH recipe, 100% perfect for freezing, ideal for entertaining!

Pulled Pork with BBQ Sauce

beer (, apple cider

paprika powder

mustard powder

cumin powder

tsp black pepper

apple cider vinegar ((Note 3))

tomato ketchup ((or Aussie tomato sauce))

water ((or use remaining beer!))

tbsp molasses (, orginal (not blackstrap, Note 4))

tsp salt

Tabasco

Mix the Rub together, then rub all over the pork.

Place in a slow cooker, pour over beer. Slow cook on low for 10 hours. Pork should be tender enough to easily shred.

Preheat oven to 180°C / 350°F.

Transfer from slow cooker into a roasting pan (reserve liquid).

Scoop fat off surface of juices in slow cooker and drizzle over pork (about 1/3 cup), then roast pork for 20 minutes.

Remove from oven, cut thick layer of fat off top and discard. Spoon over 1/4 cup fat from slow cooker juices, then roast 15 minutes.

Browning in oven (optional, recommended):

Shred pork using 2 forks. Pour over BBQ sauce, toss gently.

Serve stuffed in sliders with Coleslaw, or make a Southern dinner plate with Coleslaw, Mac and Cheese, Corn bread, steamed corn &amp; green beans tossed in butter, with Margaritas to quench your thirst!

Shredding:

Place all ingredients in a saucepan and simmer over medium heat, stirring occasionally, for 45 minutes or until thickened.

Add 3/4 - 1 cup of juices from slow cooker until sauce is syrup consistency.

Adjust to taste: sweetness with brown sugar / honey, salt and sour with vinegar. Use per recipe.

Barbecue Sauce:

Sweet and tangy describe this mild, family-style BBQ pork. Start with a boneless shoulder roast or substitute a boneless loin roast for a lower fat BBQ.

Instant Pot® BBQ Pulled Pork

McCormick® Slow Cookers BBQ Pulled Pork Seasoning

French’s® Tomato Ketchup

cider vinegar

pork shoulder roast

step 1

Mix Seasoning Mix, ketchup, brown sugar and vinegar in bowl until blended; set aside. 

step 2

Heat oil in Instant Pot on SAUTÉ function. Place pork in pot. Cook 5 minutes or until lightly browned, turning once. Add water. Pour in sauce mixture. Close lid. Set Valve to Seal. 

step 3

Set to cook for 60 minutes on MEAT/STEW function or until pork pulls apart easily.  When done, quick release the pressure. Open the lid once pressure inside the pot is completely released. (Check manufacturer’s manual for safe operating instructions.)  

step 4

Remove pork and place in bowl.  Shred pork, using 2 forks. Return pork to Instant Pot. Mix with sauce before serving. Serve on sandwich or slider rolls, if desired.

ender and delicious bbq pulled pork cooked low and slow in the crockpot. Layer the pulled pork on top of your toasted Hawaiian Rolls followed by creamy coleslaw and sweet pickle.

Crockpot Pulled Pork Sliders

8-12 Hawaiian rolls

sweet pickle (sliced)

lb pork butt/shoulder

tbsp oil

tsp mustard

tsp pepper

barbecue sauce

red cabbage (sliced thin)

carrot (grated)

onion

lemon juice

mayo

tbsp sweet pickle juice

tsp white sugar

cracked pepper

For the Coleslaw: Add all ingredients in a large bowl and mix to fully combine. Cover and place slaw in the fridge until you are ready to use, up to 24 hours.

For the Pulled Pork: In a small bowl, mix together apple cider vinegar, mustard, paprika, brown sugar, salt and pepper. Rub your pork butt all over with this mixture until it’s completely covered. Then, place the seasoned pork butt in a large bag or in a storage container to marinate for at least one hour and up to overnight in the fridge.

Once the pork is done marinating, heat 1 tbsp of oil over high heat in a skillet. When the skillet is very hot, sear the pork on all sides.

Place the seared pork in your crockpot along with any drippings from the pan. Pour 1/4 cup of water in the crockpot with the pork.

Turn crockpot on low and cook for 7-8 hours or on high for 3-4 hours.

When the pork is done cooking, it should shred very easily with two forks. It should be fall-apart pulled pork. Add 1/2 cup of your favorite barbecue sauce to the pork and stir to combine.

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The most viewed bbq pulled pork recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Oven-Roasted Pulled Pork

Instant Pot Pulled Pork

Instant Pot Pulled Pork

Instant Pot Pulled Pork

Perfect Boston Butt Pulled Pork

Pulled Pork with BBQ Sauce

Instant Pot® BBQ Pulled Pork

Crockpot Pulled Pork Sliders

Versatile Dutch Oven Pulled Pork

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