If you’re planning a large gathering or a backyard barbecue, a big batch of tender, flavorful pulled pork is the perfect centerpiece. This recipe is designed to serve 30 people, delivering juicy, melt-in-your-mouth pork that can be easily shredded and served with a variety of sides. It’s simple to prepare, forgiving in terms of timing, and guaranteed to impress a crowd with its rich smoky flavor and versatile serving options.
Ingredients
- 8-10 pounds pork shoulder (also known as pork butt), bone-in or boneless
- 1/4 cup kosher salt
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 1 tablespoon black pepper
- 1 tablespoon chili powder (optional, for a smoky kick)
- 1 teaspoon cumin
- 1 teaspoon cayenne pepper (adjust to taste)
- 1 cup apple cider vinegar
- 1 cup water or chicken broth
- 2-3 tablespoons olive oil or vegetable oil
- Barbecue sauce (optional, for serving)
- Hamburger buns or rolls, for serving
- Coleslaw or sliced pickles, for garnish
Instructions
- Prepare the dry rub: In a small bowl, combine kosher salt, brown sugar, smoked paprika, garlic powder, onion powder, black pepper, chili powder, cumin, and cayenne pepper. Mix well.
- Season the pork: Pat the pork shoulder dry with paper towels. Rub the spice mixture evenly all over the pork, pressing it into the meat. For best flavor, let the seasoned pork rest in the refrigerator, covered, for at least 2 hours or overnight.
- Preheat the oven or smoker: If using an oven, preheat to 300°F (150°C). If using a smoker, set to 225°F (107°C). Prepare a drip pan with water beneath the meat if in the oven to maintain moisture.
- Cook the pork: Place the pork shoulder in a roasting pan or smoker. Roast or smoke for approximately 6-8 hours, or until the internal temperature reaches 195-205°F (90-96°C). During cooking, occasionally baste with a mixture of apple cider vinegar and water or broth to keep the meat moist.
- Rest the meat: Once cooked, remove from heat and let the pork rest, tented loosely with foil, for at least 30 minutes. This allows the juices to redistribute and makes shredding easier.
- Shred the pork: Using two forks, shred the pork into bite-sized pieces. Discard any excess fat or bones if using bone-in shoulder.
- Serve: Mix in barbecue sauce if desired, or serve the shredded pork plain with buns, coleslaw, and pickles. Provide additional sauce on the side for guests to customize.
Tips
- Substitutions: You can use pork loin for a leaner version, but it will be less tender. For added flavor, try adding a few drops of liquid smoke to the rub or cooking liquid.
- Storage: Leftover pulled pork can be stored in an airtight container in the refrigerator for up to 4 days. Freeze for up to 3 months for longer storage.
- Common mistakes: Avoid overcooking or cooking at too high a temperature, which can dry out the meat. Also, don’t skip the resting period, as it helps retain juices.
- Cooking method: Slow roasting in the oven is most straightforward, but a smoker adds extra smoky flavor. You can also cook in a slow cooker on low for 8-10 hours if preferred.
Serving Suggestions
Serve the pulled pork on toasted buns with a side of classic coleslaw, crispy pickles, and a drizzle of barbecue sauce. For a more hearty meal, pair it with baked beans, cornbread, or roasted vegetables. This dish also works well for buffet-style gatherings or large picnics, offering guests a customizable, satisfying meal.
Variations
For different flavor profiles, try adding different spices to the rub, such as cumin and coriander for a Mexican twist or brown sugar and cinnamon for a sweeter approach. You can also experiment with different barbecue sauces—spicy, smoky, or tangy—to suit your taste. For a healthier option, serve the shredded pork with a fresh salad or lettuce wraps instead of buns.
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 meat in a sealed bag or container for up to 3 months. To reheat, thaw if frozen, then warm in a covered skillet over low heat with a splash of water or broth to keep it moist, or reheat in the microwave in short bursts, stirring in between. Reheat until steaming hot, and serve immediately for best flavor and texture.
Frequently Asked Questions
Can I make pulled pork in a slow cooker?
Yes, absolutely. Place the seasoned pork shoulder in a slow cooker with some of the vinegar and broth mixture. Cook on low for 8-10 hours until the meat is tender and easily shredded. This method is convenient and yields flavorful, moist pulled pork.
How do I know when the pork is done?
The pork shoulder is ready when it reaches an internal temperature of 195-205°F (90-96°C) and is tender enough to shred easily. You can check with a meat thermometer or test by inserting a fork—if it pulls apart easily, it’s done.
Can I prepare this recipe ahead of time?
Yes, you can prepare the seasoned pork a day in advance and refrigerate it. The cooked and shredded pork can also be made ahead, stored in the refrigerator, and reheated before serving. This makes hosting large groups much easier, especially when timing is tight.
What sides go best with pulled pork?
Classic sides include coleslaw, baked beans, cornbread, roasted vegetables, and potato salad. Light, refreshing salads or pickles help balance the richness of the pork, making for a well-rounded meal.
Is it better to use bone-in or boneless pork shoulder?
Both work well, but bone-in pork shoulder tends to be more flavorful and remains moist during cooking. The bone can also help conduct heat evenly. However, boneless is easier to handle and carve, making it a practical choice for large gatherings.
How can I make this dish spicier?
Increase the amount of cayenne pepper in the rub or add hot sauce to the barbecue sauce. You can also serve with spicy pickles or a side of jalapeño slaw to add extra heat. Adjust the spice level to suit your guests’ preferences.
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