Hosting a large gathering or party? This pulled pork recipe is perfect for feeding 50 people with tender, flavorful meat that melts in your mouth. It’s easy to prepare in advance and always a crowd favorite, making it ideal for big events like reunions, weddings, or casual get-togethers.
Ingredients
- 10 pounds (4.5 kg) pork shoulder (bone-in or boneless)
- 1/4 cup paprika
- 2 tablespoons salt
- 2 tablespoons black pepper
- 2 tablespoons garlic powder
- 2 tablespoons onion powder
- 2 teaspoons cumin
- 1 teaspoon chili powder (optional for extra spice)
- 1/2 cup apple cider vinegar
- 1/2 cup water or chicken broth
- 1/4 cup olive oil or vegetable oil
- 2 large onions, sliced
- 1/4 cup Worcestershire sauce (optional for depth of flavor)
- Barbecue sauce (for serving)
- Hamburger buns or sandwich rolls
- Coleslaw (optional)
- Pickles and sliced onions (optional)
For serving:
Instructions
- Prepare the spice rub: In a small bowl, combine paprika, salt, black pepper, garlic powder, onion powder, cumin, and chili powder. Mix well.
- Season the pork: Rub the spice mixture all over the pork shoulder, covering all sides thoroughly. For best flavor, let it sit covered in the refrigerator for at least 2 hours or overnight.
- Preheat the oven or smoker: If using an oven, preheat to 300°F (150°C). If smoking, prepare your smoker to this temperature, adding wood chips like hickory or apple for flavor.
- Sear the pork (optional): In a large skillet or Dutch oven, heat a bit of oil over medium-high heat and sear the pork on all sides until browned, about 4-5 minutes per side. This step adds flavor but can be skipped to save time.
- Prepare the cooking vessel: Place sliced onions in the bottom of a large roasting pan or slow cooker. Place the seared pork on top.
- Add liquids: Mix apple cider vinegar, water or broth, Worcestershire sauce, and a splash of oil. Pour around the pork, avoiding washing off the rub.
- Cook the pork: Cover tightly with foil or a lid. Roast in the oven for about 6-8 hours or until the meat is fall-apart tender, or cook in a slow cooker on low for 8-10 hours. If smoking, maintain a steady 300°F (150°C) and cook for about 6 hours, checking periodically.
- Shred the meat: Once cooked, transfer the pork to a large platter or cutting board. Use two forks to shred the meat into bite-sized pieces, discarding excess fat and bones if any.
- Mix with juices: Return the shredded pork to the cooking vessel, mixing it with the juices and onions to keep it moist and flavorful.
- Serve: Serve the pulled pork on buns with barbecue sauce, coleslaw, pickles, and sliced onions as desired.
Tips
- Substitutions: Use boneless pork shoulder for easier shredding. Apple cider vinegar can be replaced with apple juice or white vinegar for different acidity levels.
- Storage: Keep leftovers in an airtight container in the refrigerator for up to 4 days or freeze for up to 3 months. Reheat slowly in the oven or microwave with a splash of broth or water.
- Common mistakes: Avoid overcooking, which can dry out the meat; monitor your cooking time carefully. Also, don’t skip the searing step if you want extra flavor—though optional, it adds depth.
- Adjusting for large quantities: Use a large roasting pan or multiple slow cookers. Ensure even heat distribution and check the internal temperature, which should reach at least 190°F (88°C) for optimal shredding.
Serving Suggestions
Serve the pulled pork on toasted buns with classic barbecue sauce, coleslaw, sliced pickles, and onions for a traditional sandwich. You can also serve it over rice or in tacos for variation. Pair with side dishes like baked beans, cornbread, or a fresh green salad to round out the meal.
Variations
For a smoky flavor, add smoked paprika or cook the pork in a smoker with wood chips. For a tangy twist, mix in a barbecue sauce with vinegar-based dressing. To make it spicier, add hot sauce or chopped jalapeños to the rub or sauce. For a healthier option, serve the shredded pork over a bed of greens or in lettuce wraps instead of buns.
Storage and Reheating
Store leftovers in an airtight container in the refrigerator for up to 4 days. For longer storage, freeze in portions for up to 3 months. To reheat, place the pork in a covered dish in the oven at 325°F (160°C) for 20-30 minutes, adding a splash of broth or water to keep it moist. Alternatively, reheat in the microwave on medium power in 1-2 minute intervals, stirring occasionally. For best results, reheat slowly to maintain moisture and tenderness.
Frequently Asked Questions
Can I make pulled pork ahead of time?
Yes, preparing the pulled pork a day in advance enhances its flavor as the meat absorbs the juices. Store it in an airtight container in the refrigerator and reheat gently before serving.
What cut of pork is best for pulled pork?
Pork shoulder (also called pork butt or Boston butt) is ideal because it has enough fat and connective tissue to become tender and flavorful when slow-cooked. Avoid pork loin, which can dry out quickly.
How do I keep the pork moist during cooking?
Adding liquids like apple cider vinegar and broth, covering tightly, and cooking at a low temperature helps retain moisture. Shredding the meat and mixing it with its juices after cooking also ensures it stays juicy.
Can I cook pulled pork in a slow cooker?
Absolutely. Place seasoned pork shoulder with onions and liquids in a slow cooker on low for 8-10 hours until it’s fall-apart tender. This method is convenient and yields excellent results.
How do I know when the pork is done?
The pork should reach an internal temperature of at least 190°F (88°C) for easy shredding. It should be very tender and easily pulled apart with forks.
What are some good side dishes to serve with pulled pork?
Popular options include coleslaw, baked beans, cornbread, pickles, and potato salad. These sides complement the smoky, savory flavors of the pork beautifully.
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