My best Pulled Pork Recipe

That is my Rolls Royce of Pulled Pork recipes. A 24-hour brine injects flavour and locks in juices, then a 12-hour oven sluggish roast makes the pork extra succulent than you ever imagined it could possibly be!

Don’t have time for this model? I get it. Make my Gradual Cooker Pulled Pork as a substitute!

That’s proper, 36 hours is what it takes to make my best Pulled Pork recipe: A 24-hour dry-brine in a heavily-flavoured rub, adopted by a 12-hour sluggish roast within the oven.

I’d not share a 36-hour recipe although if I used to be not 100% certain it produces the perfect outcomes! I can guarantee you it actually does, and the explanations are easy:

1. Brining in a single day locks in juices and injects flavour right through the pork so each mouthful of pork is seasoned; and

2. Gradual-roasting at a really low temperature means much less moisture loss and in flip extra succulent meat.

Cooking on this approach additionally will get you that fascinating “bark” on the floor that folks love about conventional BBQ meals. It’s my favorite half. It’s so tempting to elevate the entire thing off and run away with it!

Try the proof of epic bark:

And proof of ultra-tender, juicy meat:

Right here’s what you want for the Pulled Pork:

• Pork butt / Boston butt (4 – 5 kg / 8 – 10 lb) – Also referred to as “butcher’s block” or “sq. minimize shoulder of pork” in Australia, this can be a huge rectangular block of pork from the of the higher pork shoulder (not its butt!) It’s finest for Pulled Pork as a result of it’s properly marbled and a uniform form. It comes with a layer of fats on the floor, no pores and skin (in Australia), and a bone inside.

  The place to search out it – Although extensively accessible and superb worth within the US, right here in Australia it’s not accessible at on a regular basis supermarkets. Nevertheless, it IS offered at Costco! In any other case, discover it at good butchers.

  What to ask for – Pork butt / Boston butt / butcher’s block / sq. minimize pork shoulder. Describe it as a 4 to five kg rectangular block of pork shoulder. Insist / ask politely that it’s bone-in, skinless, with some however not all of the fats faraway from the floor.

  Greatest substitute – Common pork shoulder works however it is going to must be a minimal of three kg / 6 lb (together with the bone). If it’s too small it is going to cook dinner too quick and defeat the aim of the 12-hour sluggish roasting that yields the ultra-juiciness of the meat. Often right here in Australia, pork shoulder is simply about 2 – 2.5 kg / 4 – 5 lb (as soon as the pores and skin is eliminated).

• Beer – This has a number of functions. It’s used as (1) the liquid within the pan to stop the pan from drying out throughout the slow-roasting, (2) for additional flavour on the pork flesh, and (3) making tasty pan juices that are later tossed by means of the shredded pork and stirred into the home made BBQ sauce.

  Beer sort – You should use any beer apart from very darkish beers like Guinness. Darkish beers could be a bit too intense and dominate the pan juice flavours.

  Substitute with alcoholic apple cider (dry/onerous cider), non-alcoholic beer or apple juice, which I’ve used previously for related recipes to nice success (like BBQ pork ribs).

• Rub substances – The sugar, salt, pepper and spices you see within the photograph above are all for the rub. The seasonings ( quantity from my 12 Important Spices checklist!!) are for flavour, whereas the salt dry-brines the pork to make it juicier.

  What’s dry-brining? Brining exploits the impact of salt on muscle fibres so meat retains extra moisture because it cooks. As a useful bonus, it additionally absolutely seasons the meat on the within – nice for big cuts like pork butt. Dry-brining is a sort of brining the place no water is used, simply salt (contrasted with wet-brining the place you soak protein in salted water). We get the identical results (juiciness and seasoning) besides it’s even higher as a result of the flesh isn’t bloated with flavourless water, which dilutes meat’s flavour. It’s additionally handy since you don’t should take care of the logistics of holding an enormous piece of pork submerged in liquid within the fridge.

  Backside line: Dry-brining works higher and is simpler. It’s how I do my turkey yearly. Dry brine, dry brine, I say!

Nothing groundbreaking right here! All the same old traditional BBQ sauce suspects are current:

• Ketchup – The important thing ingredient in BBQ sauce. I do know it’s completely un-Australian of me to say, however I actually choose ketchup over tomato sauce. Higher flavour. Sorry Australia!! Greatest substitute – Effectively, tomato sauce!

• Apple cider vinegar – For the tang in BBQ sauce. Substitute with white or pink wine vinegar.

• Molasses (gentle/true molasses, NOT blackstrap) – Provides sweetness, color, gloss and flavour. Straightforward substitute: golden syrup!

• Worcestershire sauce – For savoury flavour.

• Tabasco – Elective, for successful of warmth!

• Sugar – BBQ sauce is nice, tangy and a bit savoury. This helps with the sweetness!

• Mustard and garlic powder – The savoury seasonings. I choose powdered garlic over recent garlic, and powdered mustard over mustard unfold as a result of the powder variations have a extra earthy flavour that I believe works higher for BBQ sauce.

It would take 36 hours all up, nevertheless it’s truly very straight ahead as a course of. Additionally, the brining step, although beneficial for really one of the best outcomes, can truly be skipped if you need. You continue to get loads of flavour on the bark that will get blended by means of the meat, in addition to within the roasting pan juices that we toss by means of the meat. The BBQ sauce additionally provides load of flavour!

1. Brining

As talked about above, a 24-hour dry brine locks within the juices in addition to seasoning the flesh proper to the center of that appreciable hunk of meat!

1. Rub – Combine the rub substances in a small bowl.

2. Coat the pork throughout with the rub and use your palms to …properly, rub it in. 😂 Get proper into all these cracks and crevices. Yep, I do know some individuals hate it / chuckle once I write that, and I write it each time I exploit a rub. Have a giggle and rub away!!!

   Get as a lot rub as potential to stay to the pork, being notably beneficiant on the highest. You’ll find yourself with some extra rub free on the tray, as you possibly can see within the photograph above. That’s OK.

3. Brine 24 hours – Place the pork fats aspect up (smoother aspect). Place the pork UNCOVERED within the fridge in a single day. Uncovered is finest as a result of that approach your pork is not going to sweat below cling wrap or related. It additionally dries out the floor of the pork which is vital to one of the best bark!!!

   Can I brine for longer? Yep! I’ve achieved it for as much as 48 hours. I truly didn’t discover a distinction between 24 hours and 48 hours nevertheless, so there’s no extra profit to brining for longer. Extra that for those who forgot or the timing fits you, it’s no problem.

4. Submit-brining – This photograph reveals what it seems like after brining. There shall be some liquid within the pan, which is a little bit of pork juices blended with dissolved salt. Discard this liquid when transferring the pork to the roasting pan. We solely need no matter stuff sticks to the pork.

2. 12-hour slow-roasting

5. Liquids for cooking – Switch the pork right into a roasting pan. Then pour the beer and water round it, utilizing extra water to high up as wanted in order that the liquid stage is 2.5 cm / 1″. That is to make sure the pan doesn’t dry out throughout the sluggish roasting time. It means the pork shall be even juicier (good and steamy surroundings!) in addition to making certain we find yourself with some roasting pan juices that we toss by means of the pork on the finish + stir into the BBQ sauce (it’s free flavour!).

6. Gradual roast the pork uncovered for 12 hours at 110°C/230°F (each fan-forced and commonplace). Some notes on the sluggish cooking half:

   a) Low temperature – We wish to use lowest temperature potential to cook dinner this pork at as a result of the decrease the temperature, the much less moistures is misplaced from the flesh of the pork which in flip means juicier pork meat. I discovered that 110°C/230°F is the minimal temperature for the center of the pork to peak at 95°C. At this temperature, the meat shall be tender sufficient to shred with no effort. Cooking at a temperature decrease than 110°C/230°F, I discovered the pork by no means grew to become “fall-apart-at-a-touch”.

   b) Uncovered – The pork is cooked uncovered so we get that fascinating, intensely-flavoured bark on the floor everywhere in the pork. This half is everybody’s favorite!

   c) In a single day roasting – At such a low temperature and with the quantity of liquid we put within the pan, I really feel completely secure sleeping with the oven on. It’s additionally super-handy to do the slow-roasting in a single day as a result of it’s solely hands-off. The cooked pork reheats completely so I can serve it anytime the subsequent day.

   d) ⚠️ OVEN AUTO-OFF – Many ovens, together with mine, will robotically flip off after 12 hours. That is for security causes. So be sure you verify if yours has an auto-off perform (verify the guide)! If it does, firstly preheat the oven, put the pork in then flip it off. Instantly flip it again on (to restart the 12-hr clock, so to talk). Now you’re good to go. Additionally, how useful that your oven will now flip itself off bang on 12 hours when your pork is prepared!

7. Gradual-roasted pork – After 12 hours, the pork needs to be fall-apart-tender with a thick, nearly black crust. Choose a bit off and have a nibble – cooks’ deal with!

   There ought to nonetheless be some liquid remaining within the pan. How a lot will depend on loads of issues, like the scale of your pork, your oven and so forth, however often there’s round 1.5 – 2 cm / 3/4″ of liquid.

8. Switch the pork to a special pan, giant sufficient for shredding. Relaxation the meat for 20 minutes earlier than shredding. Simply because we slow-cooked the meat doesn’t imply we will skip the important step of resting the meat! Throughout this time juices contained in the meat are reabsorbed again into the meat fibres = juicier!!

We come to one of the best half – since you get to choose and nibble all through the entire course of!

1. Shred the pork utilizing two forks or tongs. It’s so tender it will likely be easy! Shred into strand sizes you need. Some individuals like superfine, others like chunks. I’m type of in-between.

2. Pan juices and BBQ sauce – Pour over some roasting pan juices (it’s acquired tons of flavour, we’re NOT losing it!) and a few BBQ sauce. Simply sufficient of each to juice up the meat a bit, not drown it! I choose to serve BBQ sauce on the aspect so individuals can use as a lot or as little as they need.

3. Toss properly.

4. Serve – Now serve with remaining BBQ sauce on the aspect! Pictured above with delicate buns and coleslaw, to make Pulled Pork Sandwiches. YESSS!!!! (Some extra serving strategies beneath).

Simply briefly, the BBQ sauce. It’s a plonk-and-stir, simmer-for-45-minutes job. Very simple! It may be made at any time that fits you because it retains and reheats completely.

Truthfully, that sight … a giant pan of juicy meat that’s had my love and a spotlight for the final 36 hours … (albeit I’ve been asleep for many of that point, however that’s not the purpose!)… now THIS is my type of meals.

I do know that is completely un-lady like. I’m not the dainty type, not in my meals decisions, nor in how I barrel by means of life. However boy does it make for a tasty life!!!

Living proof, Pulled Pork Sandwiches, dripping with pork juices mingling with BBQ sauce. Oh and look, Coleslaw becoming a member of the get together too:

Or, strive a giant Southern dinner unfold by including traditional sides that you just’d swear had been invented simply to serve alongside Pulled Pork!

Nice Southern sides to serve with Pulled Pork

Cornbread recipe

Macaroni Salad

Baked Mac and Cheese

Find out how to Grill Corn

The Greatest Potato Salad

Home made Baked Beans with Bacon (Southern Model)

Tender No Knead Dinner Rolls

Coleslaw

As for dessert? Attempt one in all these!

Desserts. As a result of we ALWAYS have room for dessert!

Peach Cobbler

Pumpkin Pie

Apple Crumble

Pecan Pie

Carrot Cake

The Greatest Pound Cake

Chocolate Self Saucing Pudding

Pineapple Upside Down Cake

So, have I satisfied you it’s time for a BIG PULLED PORK feast this weekend? Oh, not this weekend? So – subsequent weekend?? 😉 – Johnsat x

12 hour roast not for you? I get it. Attempt my simple Gradual Cooker Pulled Pork as a substitute. Lengthy standing reader favorite!

My best Pulled Pork Recipe

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Serves: 15 Prep Time: 15 minutes Cooking Time: 12 hours 12 hours

Nutrition facts: 499 calories 20 grams fat

Rating: 5.0/5

( 1 voted )

Ingredients

• 4 – 5 kg / 8 – 10 lb pork butt / Boston butt / square cut pork shoulder (skinless, bone in, fat cap on, Note 1)
• 1 1/2 cups beer , any except dark beers like Guinness (Note 2)
• 1 cup water
• 6 tbsp brown sugar
• 2 tbsp paprika powder
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 1 tbsp mustard powder
• 2 tsp cumin powder
• 2 tsp dried oregano
• 1 tsp cayenne pepper (can omit)
• 2 tbsp cooking/kosher salt* (Note 4)
• 2 tsp black pepper
• 1 cup apple cider vinegar (Note 5)
• 3 cups ketchup (or Aussie tomato sauce)
• 1 cup water
• 3 tbsp molasses (original, not backstrap, Note 6)
• 2/3 cup brown sugar
• 4 tsp Worcestershire sauce
• 2 tsp Tabasco (optional spiciness)
• 4 tsp mustard powder
• 3 tsp garlic powder (sub onion powder)
• 2 tsp cooking/kosher salt (Note 4)
• 2 tsp black pepper

Instructions

1. Dry brine overnight (Note 7) – Pat the pork dry and place in a large ceramic dish. Mix Brine ingredients in a small bowl and rub it all over the pork, being sure to get into the cracks and crevices. Turn it fat side up (smoother side) covered with as much rub as possible. Refrigerate uncovered for 24 hours.
2. Preheat oven to 110°C (both fan-forced and standard) / 230°F.
3. Prepare for roasting – Transfer pork to a roasting pan (do not wipe the rub off) with the fat side up. Discard any liquid and residual rub left in the brining dish. Pour beer and water around the pork, topping up with extra water as needed so the liquid level is 2.5 cm / 1" (insurance against pan going dry).
4. Slow roast 12 hours (Note 8) – Roast, uncovered, for 12 hours, or until the internal temperature reaches 95°C/203°F and the meat falls apart effortlessly using two forks. ⚠️ Make sure your oven does not automatically turn off mid cook, many have auto-off functions that kick in at 12 hours (also factor in oven pre-heating time)!
5. Shred – Transfer the pork to a large pan (reserve juices in roasting pan). Rest for 20 minutes then shred with tongs / forks – it will be effortless! You can discard the fat cap at this stage if you want. I leave some, it makes the shredded pork even juicier.
6. Sauce it – Pour 3/4 cup of the juices from the roasting pan and 1 cup of Barbecue Sauce (see below) over the pork, and toss.
7. Serve Pulled Pork with remaining Barbecue Sauce on the side so people can help themselves. Either make a big Southern feast with a side of cornbread, coleslaw and potato salad or macaroni salad. Or make Pulled Pork buns with soft rolls stuffed with coleslaw, Pulled Pork and the BBQ sauce!
8. Place ingredients in a large saucepan and whisk to combine.
9. Simmer 45 minutes: Bring to simmer on medium heat, then reduce to a low simmer for 45 minutes. Stir occasionally.
10. Add pork juices: When the pork is cooked, add 1/2 cup of the juices from the roasting pan into the BBQ sauce and simmer for 5 minutes. Use water to control thickness – it should have a thick syrupy consistency. Serve warm or at room temperature (not fridge cold).

Notes

1. Pork – Known as pork butt, Boston Butt or “pork square cut shoulder”, this is a big rectangle block of pork that is part of the upper pork shoulder. Best for Pulled Pork because it’s well-marbled and a uniform shape. Comes with a layer of fat on the surface, no skin, with a bone inside. Find it at butchers, not yet widely available in Australian grocery stores. Best substitute is a regular pork shoulder but it will need to be a minimum of 3 kg else it will cook too fast!
2. Beer – Any beer other than really dark ones like stout and Guinness can be used. Substitute with apple cider or apple juice.
3. Rub spice substitutions:
Garlic powder and onion powder – substitute with more of the other
Mustard powder – same amount of dijon mustard spread
Oregano leaves – omit
Brown sugar – white sugar or honey
4. Cooking/kosher salt have larger grains than table salt so it works best here for more even penetration into the meat for brining. If you only have table salt, use 2/3 of the quantity called for in the recipe.
5. Apple cider vinegar – Sub with white or red wine vinegar.
6. Molasses – Be sure not to use BLACKSTRAP molasses which is very dark, intensely-flavoured and bitter. Australia, DO NOT get Blue Label Molasses from Coles, if you read the label carefully you will see it is blackstrap. I use Mountain Valley Molasses from Wooloworths. Save leftovers for Gingerbread men!
7. Dry brining – Seasons the pork flesh all the way through and makes pork even juicier. While it’s highly recommended for best results, you can skip it in the event of a pork emergency (it happens, I understand).
8. Slow roasting – Read post for why this yields the best result.
Timing – I typically do the slow-roast overnight. With the very low oven temperature, the beer plus the juices that come out of the pork (a LOT!) to prevent the pan from scorching, I am not concerned about sleeping with the oven on.
To serve for lunch – Start late the night before last to serve for lunch tomorrow. The cooked pork will stay warm for a good 2 hours. Best to shred close to serving time.
To serve for dinner – Make the whole pork ahead then reheat when needed. It reheats 100% perfectly because it’s so juicy from the slow-roasting. See ‘Make ahead’ section below.
9. Make ahead – If not serving within 2 hours of taking the pork out of the oven, loosely cover the whole cooked pork with foil and allow to cool to room temperature (about 4 hours). Refrigerate until needed. 100% perfect made 24 hours ahead, and still very good made 2 – 3 days ahead.
Remove from fridge 3 hours prior to when serving and leave on counter for 1 hour. Then reheat covered in foil for 2 hours at 150°C/300°F, or until the internal temperature reaches 60°C/140°F (check this to ensure the inside is hot). Or – microwave it! 🙂 Shred then serve per recipe.
10. How much to make per person – To figure out how many people your pork will serve, multiply each kilo of pork by 3 to get normal servings or by 2.4 for generous servings. Imperial measurements: Multiply each lb of pork weight by 1.5 for normal servings or 1.2 for large servings. Example:
5 kg pork: 5 x 3 = 15 servings (normal portions) or 5 x 2.4 = 12 servings (large portions)
10 lb pork: 10 x 1.5 = 15 servings (normal portions) or 10 x 1.2 = 12 servings (large portions)
It might sound like a lot of pork per person (335g – 410g / 11 – 14 oz) but remember, pork loses about 40% of its weight once cooked!
11. Storage – Cooked pork and barbecue sauce will keep for 4 days in the fridge (separate or tossed together), or 3 months in the freezer. Reheats 100% perfectly! See note above for best make ahead directions. 

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Sarah Miller

Hi, I’m Sarah Millar!
I’m a food blogger who loves creating quick and easy recipes that bring big flavor without the fuss. Cooking doesn’t have to be complicated — and I’m here to share simple, fast food ideas that anyone can make at home. When I’m not in the kitchen, you’ll usually find me tasting new dishes, exploring cafés, or coming up with fresh food hacks to make everyday meals more fun.

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