Oven or Slow Cooker Pulled Pork
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Rub the pork the night before, and the hardest part is done while you sleep. By late afternoon the house smells like brown sugar and paprika, and the broiler crisps the edges at the end.
The short version
Rub a 4-pound pork shoulder with salt, sugar and spices, cover, and cook at 325°F for 3 to 3½ hours (or 8 to 10 hours on low in a slow cooker) until a fork twists in easily. Shred, toss with the skimmed juices and a quick sauce, and broil for 5 minutes.
What makes ours better
why ours wins the argument at dinner
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Rub it the night before. Salt works into the meat and seasons it all the way through. Even a few hours helps.
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Sear first, or skip it. Searing adds a deeper roasted flavor. In a hurry, skip it; the rub does most of the work.
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Broil the shredded pork. Spread on a sheet pan with a ladle of juices, a few minutes under the broiler gives you crisp, caramelized bits mixed through the tender meat.
What you need
the stars of the show
- Boneless pork shoulder4 pounds
- Packed brown sugar2 tablespoons
- Smoked paprika1 tablespoon
- Chicken broth½ cup
- Apple cider vinegar2 tablespoons
- Ketchup½ cup
- Hot sauce1 teaspoon
- Soft buns10 large
Pork and rub
Quick sauce
To serve
yes, all of the butter
Steps
apron on. phone down. mostly.
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Rub the pork
Mix the brown sugar, paprika, salt, garlic powder, onion powder, pepper and cayenne. Pat the pork dry and rub the mixture over every surface. Cook right away, or wrap and refrigerate up to 24 hours.
Rubbed overnight, the pork is more seasoned all the way through.
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Sear it (optional)
Heat the oil in a Dutch oven over medium-high heat. Brown the pork on all sides, 3 to 4 minutes each, until a dark crust forms. Skip this if using a slow cooker and short on time.
About 12 min. Cook mode has a timer for this step.
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Cook low and slow
Pour the broth and vinegar around the pork. In the oven: heat to 325°F, cover the Dutch oven tightly, and cook 3 to 3½ hours. In a slow cooker: cover and cook on low 8 to 10 hours or high 5 to 6 hours. It is done when a fork twists in easily and the meat shreds, about 195°F to 205°F inside.
Pork shoulder needs far past 145°F to turn tender. Test with a fork, not just the thermometer.
About 200 min. Cook mode has a timer for this step.
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Rest and make the sauce
Move the pork to a large bowl or sheet pan and let it rest 20 minutes. Meanwhile, whisk the ketchup, vinegar, brown sugar, Worcestershire and hot sauce in a saucepan and simmer for 5 minutes. Skim the fat off the cooking juices and keep the juices.
About 20 min. Cook mode has a timer for this step.
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Shred the pork
Discard any large pieces of fat. Pull the pork apart with two forks into bite-size shreds. Toss with 1 cup of the skimmed juices and about half of the sauce.
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Crisp the edges
Heat the broiler. Spread the pork on a rimmed baking sheet and broil 4 to 5 minutes, until the tips are browned and crisp. Toss and broil 2 minutes more if you like.
Watch it. Sugar burns in seconds.
About 5 min. Cook mode has a timer for this step.
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Serve
Pile onto toasted buns with coleslaw. Pass the rest of the sauce at the table.
Good to know
read this before somebody asks for seconds
- Boston butt and picnic shoulder both work. Bone-in takes 30 to 45 minutes longer and the bone slides out clean when it's done.
- Leftovers freeze well in their juices. Use them for tacos, nachos, quesadillas or baked potatoes.
- For a smokier flavor, add 1 teaspoon of liquid smoke to the sauce or use smoked salt.
- Storage. Fridge, 4 days, in its juices. Freezer, 3 months, in a zip-top bag with some juices. Reheat covered in a 300°F oven or in a skillet with a splash of water.
Questions, answered
asked and answered at the kitchen counter
What cut of pork is best for pulled pork?
Pork shoulder, sold as Boston butt or pork butt. Its fat and connective tissue melt into tender meat over hours of cooking.
How do I know when pulled pork is done?
When a fork twists in with little resistance and the meat starts to fall apart, about 195 to 205°F. If it's tough, it needs more time.
Why is my pulled pork dry?
It was cooked too hot, or not covered, or not tossed in its juices after shredding. Cook it covered and mix the skimmed juices back in.
Can I make pulled pork ahead of time?
Yes. Cook and shred it up to 3 days ahead, store it in its juices, and reheat covered.
Should I cook it on high or low in the slow cooker?
Low gives the most tender result, 8 to 10 hours. High works in 5 to 6 hours if you're short on time.
From the table
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Published October 28, 2026.