Pulled Pork

A simple, satisfying favorite.

Why You'll Love This Recipe

• Feeds a crowd with very little active work.
• Endlessly versatile — sandwiches, tacos, nachos, bowls.
• Tastes like real smoked BBQ from an indoor oven.
• Better the next day, perfect for meal prep.
• Freezer-friendly for instant weeknight dinners.

Ingredient Notes

• Pork shoulder (Boston butt) has the fat and collagen needed — pork loin will be dry.
• Smoked paprika is essential for the smoky illusion without a smoker.
• Apple cider adds a subtle sweetness that pairs beautifully with the rub.

Ingredient Substitutions

• Bone-in shoulder works — same time, even more flavor.
• Beer (1 cup amber ale) in place of stock for richer depth.
• Carolina-style vinegar sauce instead of sweet BBQ for a tangier finish.

Equipment Needed

• Large Dutch oven or roasting pan with lid
• Heavy foil
• Two forks or meat claws
• Instant-read thermometer

Prep Tips

• Rub the night before and refrigerate uncovered for a deeper-flavored bark.
• Pull the pork from the fridge 1 hour before roasting.

Instructions

1. 1

   Gather and prep: 1 pork shoulder, 1 tbsp bbq sauce, 1 cup brown sugar, 1 tsp paprika, 1 tsp garlic powder, 1 medium onion, diced, 1 tsp salt, 1/2 tsp black pepper. mince the garlic, and dice the onion before you start cooking.

2. 2

   Rub pork with spices.

3. 3

   Slow cook 300°F 4 hr until shreddable.

4. 4

   Shred and toss with bbq sauce.

Artsi Pro Tips

• Pull at 200–205°F, not 195°F — the last 5 degrees is what makes it shreddable.
• Save the defatted cooking liquid; it's the secret to leftover pork that isn't dry.
• Bark forms even in an oven if the rub is heavy and the lid traps no steam in the final hour — uncover the last 30 minutes for a crustier exterior.

Common Mistakes

• Pulling too early — at 185°F the pork slices but won't shred.
• Skipping the rest, which loses all the juice.
• Drowning the meat in sauce instead of dressing it lightly with sauce + cooking liquid.

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