Pulling together a large gathering? This pulled pork recipe is perfect for serving 25 people with tender, smoky, and flavorful meat that everyone will love. It’s easy to prepare in advance and yields delicious results, making it ideal for parties, potlucks, or family reunions.
Ingredients
- 5 pounds (2.3 kg) pork shoulder (boneless or bone-in)
- 1/4 cup (60 ml) olive oil
- 2 tablespoons kosher salt
- 2 teaspoons black pepper
- 2 teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- 1/2 teaspoon cayenne pepper (optional for heat)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup (240 ml) apple cider vinegar
- 1 cup (240 ml) chicken broth
- 2 tablespoons Worcestershire sauce
- 2 tablespoons brown sugar
- Barbecue sauce (for serving, optional)
- Hamburger buns or rolls (for serving)
- Coleslaw (optional, for serving)
Instructions
- Preheat your oven to 300°F (150°C). Prepare a large roasting pan or Dutch oven.
- In a small bowl, mix together salt, black pepper, smoked paprika, garlic powder, onion powder, cumin, and cayenne pepper if using. Rub this spice mixture all over the pork shoulder, ensuring an even coating.
- Heat olive oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until browned, about 3-4 minutes per side. This step adds flavor and helps seal in juices.
- Place the sliced onions and minced garlic at the bottom of the roasting pan. Put the seared pork shoulder on top of the onions and garlic.
- Mix together apple cider vinegar, chicken broth, Worcestershire sauce, and brown sugar. Pour this mixture over the pork.
- Cover the pan tightly with a lid or aluminum foil. Transfer to the preheated oven and cook for about 6-7 hours, or until the pork is fall-apart tender. Check occasionally to ensure liquid levels are sufficient; add a bit more broth if needed.
- Once cooked, remove the pork from the oven. Let it rest for about 15 minutes. Then, use two forks to shred the meat into fibers, discarding any excess fat or bone if applicable.
- Optional: Mix some of the cooking juices into the shredded pork for extra flavor. Serve with barbecue sauce, buns, and coleslaw if desired.
Tips
- If you prefer a smoky flavor, add a teaspoon of liquid smoke to the cooking liquid or use smoked paprika generously in the spice rub.
- For a faster version, you can cook the pork in a slow cooker on low for 8-10 hours or in a pressure cooker for about 1.5 hours under high pressure.
- Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days or frozen for up to 3 months. Reheat gently in the microwave or oven, adding a splash of broth to keep it moist.
- Be careful not to overcook, as the pork can become mushy if cooked too long. Aim for a temperature of about 190°F (88°C) when checking for doneness.
Serving Suggestions
Serve the pulled pork on toasted buns with a side of coleslaw, pickles, or sliced jalapeños for added crunch and flavor. It also works well as a filling for tacos, nachos, or sliders. For a hearty meal, pair it with baked beans, cornbread, or roasted vegetables to complete the feast.
Variations
For a different twist, try adding a smoky chipotle or adobo sauce to the cooking liquid for a spicy kick. You can also mix in diced apples or pineapple chunks during cooking for a touch of sweetness. If you prefer a tangier flavor, increase the amount of apple cider vinegar or add a splash of lime juice before serving. Vegetarian or vegan options can include jackfruit or shredded mushrooms cooked with similar spices and sauces for a comparable texture and flavor.
Storage and Reheating
Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze the shredded pork in freezer-safe bags or containers for up to 3 months. To reheat, thaw if frozen and warm gently in a microwave or oven at 325°F (160°C) for 15-20 minutes, adding a splash of broth or water to prevent drying out. Reheating in the oven covered with foil ensures the pork remains moist and tender. Avoid overcooking during reheating to maintain the best texture.
Frequently Asked Questions
1. Can I make this pulled pork recipe ahead of time?
Absolutely. You can prepare and cook the pork a day in advance. Once cooled, store it in the refrigerator in an airtight container. Reheat gently before serving to maintain its tenderness and flavor. The flavors often deepen overnight, making it even tastier the next day.
2. What cut of pork is best for pulled pork?
Pork shoulder (also called pork butt or Boston butt) is the ideal cut because it has a good amount of fat and connective tissue, which breaks down during slow cooking, resulting in tender, flavorful meat. Avoid lean cuts like pork loin, as they dry out easily and do not shred well.
3. How do I know when the pulled pork is done?
The pork is ready when it is very tender and easily shredded with forks. An internal temperature of about 190-205°F (88-96°C) indicates it has broken down sufficiently. The meat should be juicy and fall apart easily without resistance.
4. Can I cook this in a slow cooker or pressure cooker?
Yes. In a slow cooker, cook on low for 8-10 hours until the meat is tender. For a pressure cooker, cook on high pressure for about 1.5 hours, then naturally release the pressure and shred the meat. Both methods yield similar tender results with slightly different cooking times.
5. What if I don’t have smoked paprika?
You can substitute regular paprika or add a small amount of liquid smoke to mimic the smoky flavor. Alternatively, smoked salt can also enhance the smoky profile without changing the overall flavor too much.
6. How spicy is this recipe?
The level of spiciness depends on the cayenne pepper. Use half or omit it if you prefer milder flavors. The dish can be customized easily to suit different spice preferences.
Enjoy your homemade pulled pork that’s perfect for feeding a crowd, packed with flavor, and easy to prepare ahead!
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