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Pulled Pork
4.4 from 126 votes

Pulled Pork

Pulled Pork uses a boneless pork butt or shoulder brined in a salt, sugar, and liquid smoke mixture to enhance moisture and flavor. The meat is seasoned with a dry rub of brown sugar, paprika, chili powder, and other spices before cooking. This preparation yields tender, flavorful pork suitable for shredding. The included barbecue sauce combines ketchup, molasses, and cooking liquid for serving alongside the pulled pork. This recipe is ideal for cooking large quantities for gatherings and creating rich, smoky-style pulled pork at home.

Prep Time
8 hrs
Cook Time
4 hrs 30 mins
Total Time
12 hrs 30 mins
Servings: 6 to 8 servings
Calories: 475 kcal
Course: Main Course
Cuisine: American

Ingredients

For the Pork
  • 5-6 lb pork butt boneless; or boneless pork shoulder
For the Brine
  • 2 quarts water cold
  • ½ cup salt
  • ½ cup light brown sugar
  • 2 tablespoons liquid smoke
  • 2 bay leaf
For the Dry Rub
  • ½ cup light brown sugar
  • 1 tablespoon salt
  • 1 tablespoon black pepper ground
  • 1 tablespoon paprika
  • 1 tablespoon chili powder
  • 1 tablespoon cumin ground
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon cayenne pepper
For the Barbecue Sauce
  • 1½ cups ketchup
  • ½ cup Cooking liquid reserved
  • ¼ cup molasses mild
  • 2 tablespoons Worcestershire sauce
  • ½ teaspoon salt
  • ½ teaspoon black pepper ground

Instructions

    Cup of Yum
  1. Brine the Pork: Add salt to the cold water and stir until the salt is completely dissolved. Add the brown sugar and stir until completely dissolved, then stir in the liquid smoke.
  2. Place the pork butt in a jumbo-size ziploc bag (or another large container that can hold the pork and the brine solution), then slowly pour in the brine solution to cover the pork. Seal the bag or cover the container and refrigerate for at least 8 hours, up to 36 hours.
  3. Make the Dry Rub: In a small bowl, stir together the brown sugar, salt, pepper, paprika, chili powder, cumin, garlic powder, onion powder, and cayenne. (This can be made ahead of time and stored at room temperature in an airtight container.)
  4. When ready to cook the pork, adjust oven rack to lower-middle position and preheat to 325 degrees F.
  5. Prepare the Pork: Line a rimmed baking sheet with aluminum foil and place a wire rack inside. Remove the pork from the brine (discard the brine solution) and pat dry with paper towels. Slice the pork in half horizontally, then coat all sides of both pieces of pork with the dry rub mixture. Place the pork on the wire rack.
  6. Cook the Pork: Cover the pork with aluminum foil, sealing the edges of the pan to prevent moisture from escaping. Cook for 3 hours.
  7. Take the pork from the oven, remove and discard the aluminum foil. Carefully pour off liquid in bottom of baking sheet into fat separator and reserve for sauce. Return pork to oven and cook, uncovered, until well browned, tender, and internal temperature registers 200 degrees F on instant-read thermometer, about 1½ hours. Transfer pork to serving dish, tent loosely with foil, and let rest for 20 minutes.
  8. Make the Barbecue Sauce: While the pork rests, pour ½ cup of defatted cooking liquid from fat separator into a medium bowl; whisk in the ketchup, molasses, Worcestershire sauce, salt and pepper.
  9. Serve: Using 2 forks, shred pork into bite-sized pieces. Toss with 1 cup sauce and season with salt and pepper. Serve, passing the remaining sauce separately. The pulled pork should be stored, in an airtight container, in the refrigerator for up to 4 days. It also freezes very well; freeze in a freezer-safe container (all in one, or broken up into smaller portions) for up to 3 months and thaw overnight in the refrigerator.

Notes

  • Nutritional values given are based on dividing the recipe into 8 servings.

Nutrition Information

Calories 475kcal (24%) Carbohydrates 23g (8%) Protein 54g (108%) Fat 16g (25%) Saturated Fat 5g (25%) Cholesterol 170mg (57%) Sodium 803mg (33%) Potassium 1379mg (29%) Fiber 1g (4%) Sugar 18g (36%) Vitamin A 1070IU (21%) Vitamin C 2.8mg (3%) Calcium 92mg (9%) Iron 5.3mg (29%)

Nutrition Facts

Serving: 6 to 8 servings

Amount Per Serving

Calories 475

% Daily Value*

Calories 475kcal 24%
Carbohydrates 23g 8%
Protein 54g 108%
Fat 16g 25%
Saturated Fat 5g 25%
Cholesterol 170mg 57%
Sodium 803mg 33%
Potassium 1379mg 29%
Fiber 1g 4%
Sugar 18g 36%
Vitamin A 1070IU 21%
Vitamin C 2.8mg 3%
Calcium 92mg 9%
Iron 5.3mg 29%

* Percent Daily Values are based on a 2,000 calorie diet.