4 Easy Ways to Make Delicious Pulled Pork - you can make it in the slow cooker, the oven, your Instant Pot, or even on the stove top! However you choose to cook it, this easy recipe makes pulled pork that's perfect for sandwiches, wraps, nachos, and casseroles.
4 lbs.pork butt or pork shoulder, cut into 4 large hunks
vegetable or canola, for browning the pork
3Tbs.smoked paprika
2 Tbs. mild chili powder
2 tsp. ground cumin
2Tbs.kosher salt
2tsp.black pepper
1/2 - 1tsp.red pepper flakes
1tsp.granulated garlic
1 - 8 cups chicken broththis amount depends on the method you choose for cooking the pork butt roast
1/2cuphoney
1/2cupcider vinegar
1/2 cup ketchup
1/2 tsp. liquid smoke
Instructions
How to Season the Pork (for any chosen cooking method below)
In a large mixing bowl, add all of the spices, including the salt and pepper, combining well; reserve. Place the pork butt or pork shoulder onto a cutting board; cut the pork into 4 large hunks. Add the hunks of pork to the prepared bowl of spice rub, working one at a time, rubbing the spice rub into the pork on all sides using your fingers tips; repeat with the remaining hunks of pork.
Instant Pot Method for Cooking Pulled Pork
Using the saute setting on the Instant Pot, stir in 1 cup of chicken broth along with the honey, vinegar, ketchup, and liquid smoke, stirring to combine; add the seasoned pork hunks to the pot. You should be able to fit 4 lbs. of pork butt cut into hunks into the 6-quart Instant Pot. If you are cooking a pork butt as a whole roast (instead of cut into hunks as directed), you may need to use an 8-quart Instant Pot so there is adequate room. Also, if you are cooking a pork butt as a whole roast (instead of cut into hunks as directed) you will need to cook it for 15 minutes per lb. of meat, followed by a full natural release.
Cover the Instant Pot, locking the lid into place. Choose the high pressure setting for 48 minutes (12 minutes per lb. of pork that has been cut into hunks), bringing the Instant Pot to full pressure. When the timer sounds, be sure to utilize the natural release method, letting the pressure naturally release from the Instant Pot on its own. **Please don't skip this step - the natural release method for cooking meats is absolutely essential for tenderness and a good eating experience. A quick release method when cooking meats doesn't work since the meat isn't given a chance to let the protein fibers rest so they can relax, causing the meat to be chewy and tough.
When all the pressure is naturally released from the Instant Pot, carefully unlock and remove the lid, testing to make sure the pork is very fork-tender and shreds easily. If the pork isn't as tender as you prefer, bring the Instant Pot back up to full pressure again, cooking the pork for an additional 10-15 minutes (this is a the total time, not a per lb. time), followed by a 10 minute natural release. Fully cooked, tender, and safe-to-eat pulled pork will register 195 degrees F. at the center of the meat when temped with an instant-read thermometer at the end of the cooking time. However, if the pork is super tender and shredding apart with ease, you can rest assured that it is fully cooked.
Using a slotted spoon, remove the hunks of pork to a large cutting board, letting the pork rest for a few minutes; shred the pork apart using two forks.
**Please Note: The Instant Pot method of cooking the pork butt does not call for browning the pork first in this recipe as do the other methods of cooking shared below. However, you can definitely add this step if you so choose. I have discovered that when using this recipe to pressure the cook the pork, the browning step isn't necessary since the pressurization forces the flavors of the seasoning and the sauce into the meat in ways that other cooking methods cannot.
Slow Cooker Method for Cooking Pulled Pork
In a large Dutch oven over medium high heat, add the oil; when the oil is hot, add the seasoned hunks of pork to the pot, working one at a time. Brown the pork on all sides, removing each one to a plate to repeat with browning the remaining pork; reserve. This step can be skipped, if preferred, to save time. However, the pork will be much richer and more flavorful if you brown it prior to cooking it in the slow cooker.
Preheat the slow cooker using the low heat setting. Once the pork is all browned and reserved, remove most of the oil from the Dutch oven, leaving just the drippings for the most part. Over medium heat, add 2 cups of chicken broth, along with the honey, vinegar, ketchup and liquid smoke; whisk the ingredients to combine, deglazing the pot, then pour this mixture into the preheated slow cooker.
Add the seasoned and browned hunks of pork to the mixture in the slow cooker, making sure the pork is at least one-third submerged in the liquid, adding more chicken broth if needed. Cover the slow cooker and cook the pork on low for 5-6 hours, or until it is very fork-tender.Fully cooked, tender, and safe-to-eat pulled pork will register 195 degrees F. at the center of the meat when temped with an instant-read thermometer at the end of the cooking time. However, if the pork is super tender and shredding apart with ease, you can rest assured that it is fully cooked. **Please Note: If you opt to cook the pork butt as a whole roast instead of cutting it into hunks, you will need to cook the pork for 7-8 hours on low in the slow cooker until it is fork-tender.
Using a slotted spoon, remove the hunks of pork to a large cutting board, letting it rest for a few minutes, then shred the pork apart using two forks.
Stove Top Method for Cooking Pulled Pork
In a large Dutch oven over medium high heat, add the oil; when the oil is hot, add the seasoned hunks of pork to the pot, one at a time. Brown the pork on all sides, removing each one to a plate to repeat with browning the remaining pork; reserve. This step can be skipped, if preferred, to save time. However, the pork will be much richer and more flavorful if you brown it prior to cooking it in the slow cooker.
Once the pork is all browned and reserved, remove most of the oil from the Dutch oven, leaving just the drippings for the most part. Over medium heat, add 2 cups of chicken broth, along with the honey, vinegar, ketchup and liquid smoke; whisk the ingredients to combine, deglazing the pot.
Add the reserved hunks of pork to the prepared mixture in the Dutch oven, making sure the pork is submerged by one-half; bring the liquids to a boil, then reduce the heat to a simmer. Simmer the pork over medium heat, covered or partially covered, for 3-4 hours or until the pork is very fork-tender. **Please Note: If you opt to cook the pork butt as a whole roast instead of cutting it into hunks, you will need to cook the pork for 5-6 hours until it is fork-tender.)
Using a slotted spoon, remove the hunks of pork to a large cutting board, letting it rest for a few minutes, then shred the pork apart using two forks.
Oven Method for Cooking Pulled Pork
Preheat the oven to 350 degrees F.
In a large Dutch oven over medium high heat, add the oil; when the oil is hot, add the seasoned hunks of pork to the pot, a few at a time. Brown the pork on all sides, removing each one to a plate to repeat with browning the remaining pork chunks; reserve. This step can be skipped, if preferred, to save time. However, the pork will be much richer and more flavorful if you brown it prior to cooking it in the slow cooker.
In the Dutch oven over medium heat, add 2 cups of chicken broth, along with the honey, vinegar, and liquid smoke, deglazing the pot as you whisk the ingredients together; return the reserved pork to the pot. If needed, add enough chicken broth so that the pork is submerged by one-half .
Over medium high heat, bring the liquids in the Dutch oven to a boil; cover with the lid. Place the Dutch oven onto an oven rack placed into the lower third of the oven; cook the pork for 3-4 hours, or until it is very fork tender. Fully cooked, tender, and safe-to-eat pulled pork will register 195 degrees F. at the center of the meat when temped with an instant-read thermometer at the end of the cooking time. However, if the pork is super tender and shredding apart with ease, you can rest assured that it is fully cooked. **Please Note: If you opt to cook the pork butt as a whole roast instead of cutting it into hunks, you will need to cook the pork for 5-6 hours until it is fork-tender.
Using a slotted spoon, remove the hunks of pork to a large cutting board, letting it rest for a few minutes, then shred the pork apart using two forks.
Notes
**Please Note: Cooking times will vary depending on which cooking method you choose.