10+ Pulled Pork Recipes for Easy and Delicious Meals

Pulled pork’s one of those classics everyone seems to love—tender, packed with flavor, and honestly, pretty forgiving to make.

You just cook pork low and slow until it’s falling apart. What’s not to like?
There are so many ways to enjoy pulled pork, so it never really gets old.

You don’t need to be some pro chef to get good results at home.

With a handful of ingredients and a few easy steps, you can whip up something that feels special every time.
Let’s get into the basics—these recipes should help you feel comfortable and maybe even a little excited to try pulled pork in your own kitchen.

1) Slow Cooker Texas Pulled Pork with tangy BBQ sauce

Pulled pork in the slow cooker? It’s almost too easy.

Just grab a pork shoulder, rub it down with spices, and let it cook in a tangy BBQ sauce.
The meat gets so soft you can shred it with a fork.

Toss in onions, apple cider vinegar, brown sugar, and a little garlic for depth.
While it cooks, the sauce really soaks into every bite.

When it’s done, you’ve got juicy pork ready for sandwiches or just piled high on a plate.

Ingredients:

• 4-5 pounds pork shoulder
• 1 large onion, sliced
• 3 cloves garlic, minced
• 1 cup BBQ sauce
• 1/4 cup apple cider vinegar
• 2 tablespoons brown sugar
• 1 teaspoon chili powder
• Salt and pepper to taste

Cooking Instructions:

1. Place the pork shoulder in the slow cooker.
2. Mix onions, garlic, BBQ sauce, apple cider vinegar, brown sugar, chili powder, salt, and pepper.
3. Pour the sauce over the pork.
4. Cover and cook on low for 8-10 hours or on high for 4-5 hours until the meat is tender.
5. Use two forks to shred the pork. Mix well with the sauce before serving.

For more details, see the Slow Cooker Texas Pulled Pork Recipe.

2) Oven Pulled Pork cooked with Coke in a Dutch oven

Crank your oven to 300°F (150°C).
Set a pork shoulder into your Dutch oven and pour a can of Coke around it.

That soda adds a bit of sweetness and keeps the pork super juicy.

Lid on, then into the oven it goes.
Let it slow-cook for about three hours.

If you like things a little thicker, take the lid off for the last stretch.
Shred it up with forks and stir it into the juices for extra flavor.

Ingredients

• 4 to 5 pounds pork shoulder or pork butt
• 12 ounces Coca-Cola (about 1 can)
• Salt and pepper to taste

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Season the pork with salt and pepper.
3. Place pork in a Dutch oven.
4. Pour Coca-Cola around the pork.
5. Cover with the lid and bake for 3 hours.
6. Remove lid and bake an additional 30 minutes if desired.
7. Shred the pork and mix with juices before serving.

For more details, you can check an oven pulled pork recipe with Coca-Cola.

3) Texas-Style Pulled Pork with vinegar-spiked broth

If you’re into tangy, this Texas-style pulled pork is for you.

The pork simmers in a broth with vinegar, jalapeños, and onions—so the meat stays juicy and gets a nice, bright kick.

Rub the pork with spices first.
Then drop it in the pot with the broth.

Bake at 325°F (163°C) until it basically falls apart.

Ingredients

• 4 to 5 lb pork shoulder
• 2 cups broth (chicken or beef)
• ½ cup apple cider vinegar
• 1 jalapeño, sliced
• 1 onion, sliced
• Dry rub spices (salt, pepper, paprika, garlic powder)

Cooking Instructions

1. Preheat oven to 325°F (163°C).
2. Mix broth, vinegar, jalapeño, and onion in a Dutch oven.
3. Rub pork with spices and place in Dutch oven.
4. Add extra cup of broth or water if needed.
5. Cover and cook for 3-4 hours until meat is tender.
6. Shred pork with forks and mix with cooking juices.

4) Smoked Pulled Pork cooked fat side up on the grill

Here’s the trick: put your pork butt fat side up.

The fat melts and bastes the meat as it smokes, keeping everything moist and full of flavor.

Set the pork right on the grill grate.
Smoke it low and slow, aiming for 160°F (71°C) inside before wrapping it up.

Total cook time is usually three to five hours, but don’t rush it.

Keep your smoker steady and avoid hot spots right under the meat.

Ingredients

• 1 pork butt (5-8 lbs)
• Your favorite dry rub
• Apple wood chips or other smoking wood

Cooking Instructions

1. Preheat your grill or smoker to 225°F (107°C).
2. Season the pork butt with dry rub all over.
3. Place the pork fat side up on the grill grate.
4. Smoke until the internal temperature reaches 160°F (71°C), about 3-5 hours.
5. Wrap pork in foil and cook until 195-205°F (90-96°C).
6. Let rest, then shred and serve.

You can find more on smoking pork fat side up on Traeger’s recipe page.

5) Easy Oven-Cooked Pulled Pork with bourbon sear

Start by searing your pork with bourbon and brown sugar.

That caramelized crust is worth the extra step, trust me.

After searing, pop it in the oven at 300°F (150°C) and let it roast low and slow.

You’ll want it to cook for a few hours, until the pork basically shreds itself.

The combo of bourbon, brown sugar, and slow roasting makes for a rich, cozy flavor.

Ingredients

• 3 to 4 pounds pork shoulder
• 1/4 cup bourbon
• 1/4 cup brown sugar
• Salt and pepper to taste
• 1 tablespoon olive oil

Cooking Instructions

1. Preheat oven to 300°F (150°C).
2. Mix bourbon and brown sugar.
3. Heat olive oil in a pan, sear pork on all sides.
4. Brush bourbon mixture on pork.
5. Place in oven-safe dish, cover with foil.
6. Roast for 3-4 hours until tender.
7. Let rest, then shred with forks.

6) Best Pulled Pork Sandwiches with crispy burnt ends

Want to make your pulled pork sandwiches next-level? Add burnt ends.

Those crispy, caramelized chunks have a crunchy outside and a tender, juicy middle.
They give every bite a little extra excitement.

Season a pork butt, then smoke or roast it until the outside gets nice and crisp.

Chop those burnt ends up, toss them with BBQ sauce, a bit of brown sugar, and butter.
They’ll get sticky and irresistible.

Pile the burnt ends on a bun with toppings like cheese, onion rings, or slaw.
Honestly, it’s hard to beat.

Ingredients

• 6–8 lb pork butt
• 4 tbsp BBQ rub
• 1/4 cup unsalted butter
• 1/4 cup brown sugar
• 1/2 cup BBQ sauce
• Buns
• Optional toppings: cheese, onions, coleslaw

Cooking Instructions

1. Rub pork with BBQ seasoning.
2. Smoke or roast at 250°F (120°C) for 4-6 hours until tender.
3. Cut pork into cubes for burnt ends.
4. Mix butter, brown sugar, and BBQ sauce.
5. Toss burnt ends in sauce mix.
6. Cook burnt ends at 275°F (135°C) for 1 hour until caramelized.
7. Serve warm on buns with toppings.

For more details, check smoked pork butt burnt ends recipes.

7) Slow Cooker Pulled Pork with bell pepper and teriyaki sauce

If you want something a little different, try slow cooker pulled pork with bell peppers and teriyaki sauce.

Just toss a pork shoulder and sliced bell peppers into your slow cooker, then pour on the teriyaki.
Let it go on low for about five or six hours.

The bell peppers add crunch and a hint of sweetness.
Shred the pork and stir it back into the saucy peppers.

It’s awesome over rice or tucked into a wrap.

Ingredients

• 3 to 4 pounds pork shoulder
• 2 bell peppers, sliced
• 1 cup teriyaki sauce
• ½ cup chicken broth

Cooking Instructions

1. Put pork shoulder in the slow cooker.
2. Add sliced bell peppers on top.
3. Pour teriyaki sauce and chicken broth over the pork and peppers.
4. Cook on low for 5 to 6 hours until pork is fall-apart tender.
5. Remove pork and shred with two forks.
6. Return shredded pork to slow cooker and stir into sauce.
7. Cook for an extra 15 minutes to soak up flavors.

8) Pulled Pork Bowls with tangy slaw and pickles

Pulled pork bowls are just plain comforting. I love starting with a heap of tender pulled pork on a bed of rice or whatever grain I’ve got handy.

Pile on a bright, tangy slaw—just cabbage tossed with a punchy vinegar dressing. That crunch is everything and really wakes up the rich pork.

A handful of bread and butter pickles (or dill, if that’s your thing) gives the bowl a zingy kick. Pickles bring in a little acidity and keep things interesting.

Drizzle on some BBQ sauce for that smoky-sweet finish. You can toss in extra toppings or sides, but honestly, it’s hard to mess this up.

Ingredients:

• 2 lbs pulled pork
• 2 cups cooked rice
• 2 cups coleslaw mix
• ⅓ cup avocado or mayo-based dressing
• 2 tbsp vinegar or dill pickle juice
• ½ cup chopped pickles (bread and butter or dill)
• ½ cup BBQ sauce

Cooking Instructions:

1. Make your pulled pork however you like, or just use leftovers.
2. Cook the rice following the package directions.
3. Toss the coleslaw mix with your dressing and vinegar or pickle juice.
4. Stir in the chopped pickles.
5. Build your bowls: rice, pork, slaw, and a generous drizzle of BBQ sauce.

9) Sheet Pan Pulled Pork Nachos

Sheet pan pulled pork nachos are a lifesaver when you need something quick and crowd-pleasing. Just scatter tortilla chips on a big pan, top with pulled pork, cheese, and whatever you’re craving.

Leftover pork roast works great, or you can use freshly made pulled pork. I like to throw on black beans, jalapeños, and a scoop of sour cream.

Pop the pan in the oven at 375°F (190°C) for about 10 minutes. The cheese melts, everything gets warm, and you’re good to go.

Ingredients:

• Tortilla chips
• Pulled pork
• Shredded cheese (cheddar or Monterey Jack)
• Black beans
• Jalapeños
• Sour cream
• BBQ sauce (optional)
• Fresh cilantro (optional)

Cooking Instructions:

1. Preheat your oven to 375°F (190°C).
2. Spread tortilla chips all over a sheet pan.
3. Scatter pulled pork and black beans on top.
4. Sprinkle generously with shredded cheese.
5. Add jalapeños to taste.
6. Bake for 10 minutes or until the cheese is melted and bubbly.
7. Top with sour cream, BBQ sauce, and cilantro right before serving.

10) Simple Pulled Pork shredded for tacos

Making pulled pork for tacos is way easier than you might think. Just cook a pork shoulder low and slow until it’s falling apart, then shred it up with two forks.

Season with salt, pepper, and a good splash of your favorite salsa. Heat it up again if you need to.

For toppings, I’m all about avocado, cilantro, or pickled onions—whatever I have in the fridge. Pulled pork tacos come together fast and taste like you spent way more time than you did.

Ingredients

• 4-pound boneless pork shoulder
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup salsa (your favorite kind)

Cooking Instructions

1. Preheat your oven to 300°F (150°C).

2. Rub salt and pepper all over the pork.

3. Put the pork in a baking dish, then pour salsa on top.

4. Cover the dish tightly with foil. Bake for 3-4 hours, or until the pork turns really tender.

5. Grab two forks and shred the pork right in the dish.

6. Stir the shredded pork into the juices before serving.