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–+ servings
A platter of pulled pork.

Pulled Pork

5 Stars (1 Review)
Yield: 10 servings
prep time: 15 minutes
cook time: 3 hours 10 minutes
total time: 3 hours 25 minutes
This easy Pulled Pork recipe features flavorful, juicy pork that's absolutely fork-tender. Made in the oven, Instant Pot, or slow cooker, the result is hands down the best pulled pork recipe out there!

Ingredients

  • 4 pounds boneless pork shoulder or pork butt or Boston butt, trimmed of excess fat and cut into 4 pieces - look for a meaty roast that's well marbled
  • 1 tablespoon brown sugar
  • 1 tablespoon chili powder
  • 2 teaspoons cumin
  • 2 teaspoons Morton kosher salt
  • 1 teaspoon onion powder
  • 1 teaspoon smoked paprika
  • 1 teaspoon black pepper
  • 2 tablespoons unsalted butter
  • 1 tablespoon vegetable oil or olive oil
  • 12 ounces light-bodied beer or substitute hard cider, Coke, Dr. Pepper, or root beer soda for a slightly sweeter flavor - or just use low sodium chicken broth
  • 2 large bay leaves

Instructions

  • Place pork on a rimmed pan or large plate.
  • In a small bowl, stir together brown sugar, chili powder, cumin, salt, onion powder, paprika, and black pepper. Rub spice mixture all over the pork pieces.
  • Place a Dutch oven over medium to medium-high heat. When heated, add butter and oil, and let heat for 30 seconds. Add seasoned pork and sear for a few minutes on all sides, until a nice golden crust forms on each side.

Now follow the directions for the Oven, Instant Pot, or Slow Cooker method:

    Oven Method:

    • Preheat oven to 300° F. Pour beer around the pork in the Dutch oven, then add the bay leaves to the beer. Cover and place in the oven to cook for 2 hours.
    • Uncover and check the pork - it should be very tender at this point. Spoon some of the liquid over the top of the pork, cover, and cook for 1 more hour, or until it's absolutely fork-tender and breaks apart easily by simply pressing on it.
    • Remove from the oven and transfer pork to a cutting board or rimmed pan and let pork rest for 15 minutes. Then use 2 forks to shred the pork. Discard any larger pieces of fat. If desired, add shredded pork back into Dutch oven and mix with the juices. Or transfer the pork to a serving dish and drizzle some of the juices over the stop. You can also mix with your favorite barbecue sauce, if desired.

    Instant Pot Method:

    • Heat the Instant Pot using the Saute function. Add the oil and butter.
    • When the butter has melted, add the spice rubbed pork in a single layer. Leave enough room between the pork so the pieces sear and don’t steam. You can always sear the pork in batches if needed.
    • Sear the pork for 2-3 minutes per side, or until a brown crust forms. Remove the pork from the Instant Pot and set it aside.
    • Slowly add the beer to the Instant Pot while scraping the bottom with a wooden spoon. Make sure to remove all of the browned bits from the bottom of the pan so you don't get a burn notice from the Instant Pot.
    • Add the pork back to the Instant Pot, making sure it is mostly covered with beer. Add the bay leaves.
    • Attach the lid and ensure the valve is in the “sealing” position. Set the Instant Pot to Pressure Cook Manual (on normal pressure) for 1 hour.
    • When the Instant Pot has finished, allow the pressure to release naturally for 15 minutes.
    • Release any remaining pressure by switching the valve to the “venting” position.
    • Remove the pork to a cutting board or rimmed pan and let rest for 15 minutes. Then shred it into your desired size pieces.
    • Either transfer the pork back to the Instant Pot and stir it with the pan juices or transfer the pork to a serving platter and drizzle with the pan juices. Enjoy immediately.

    Slow Cooker Method:

    • If your slow cooker has a saute function, turn it to the highest setting and add the vegetable oil and butter. When the butter has melted, sear the pork for 2-3 minutes per side or until a crust forms.
    • If your slow cooker does not have a saute function, add the vegetable oil and butter to a large cast iron skillet set over medium-high heat. When the butter has melted, add the pork in a single layer and sear it for 2-3 minutes per side, or until a brown crust has formed.
    • Transfer the pork to the slow cooker. Add the beer and bay leaves.
    • Set the slow cooker to low for 8 hours.
    • When the pork is fork-tender, transfer it to a large board or rimmed pan and let it rest for 15 minutes. Then shred it to your desired size.
    • Either transfer the pork back to the slow cooker and stir it with the pan juices or transfer the pork to a serving platter and drizzle with the pan juices. Enjoy immediately.

    Nutrition Information:

    Serving: 1 Calories: 600kcal Carbohydrates: 3g Protein: 43g Fat: 44g Saturated Fat: 16g Polyunsaturated Fat: 24g Cholesterol: 169mg Sodium: 401mg Fiber: 1g Sugar: 1g
    Nutrition information is automatically calculated by Spoonacular. I am not a nutritionist and cannot guarantee accuracy. If your health depends on nutrition information, please calculate again with your own favorite calculator.
    © Brenda | A Farmgirl's Dabbles
    Cuisine: American
    Course: Pork