Ree Drummond's beloved pulled pork recipe is a go-to for oven-baked, slow-cooked shredded pork that's perfect for sandwiches, sliders, nachos, tacos and more.
- Level: Easy
- Yield: 16 servings
- Nutritional Analysis Per Serving Serving Size 1 of 16 servings Calories 66 Total Fat 2 g Saturated Fat 1 g Carbohydrates 7 g Dietary Fiber 1 g Sugar 4 g Protein 4 g Cholesterol 11 mg Sodium 130 mg
- Total: 10 hr 20 min
- Active: 20 min
Pulled pork is a classic at barbecue spots, backyard cookouts and game-day gatherings, where tender shredded pork shines on meat-and-three plates, in sandwiches and over nachos. Ree Drummond enjoys preparing her family's favorite pulled pork recipe, especially because it's a wallet-friendly way to feed a crowd. Making restaurant-quality pulled pork at home is easier than you might think. With Ree Drummond's oven-baked, slow-cooked pulled pork recipe, you'll discover the best pork cut to use, how to make a tasty barbecue rub, the secret ingredient that boosts flavor, how to shred the pork evenly and her clever shortcut for a delicious barbecue sauce.
How to Make Pulled Pork Like a Pro
Select your pork cut. Ree uses a pork butt roast (also known as pork shoulder roast), which is an affordable cut with plenty of connective tissue and marbling, making it ideal for slow cooking methods like barbecuing and oven roasting.
Create a flavorful barbecue rub for the pork. Ree mixes brown sugar, chili powder, paprika, garlic powder, salt, black pepper and cayenne to make a well-balanced spice rub, then rubs it all over the pork butt.
Marinate the pork overnight. Wrap the pork in plastic wrap and chill overnight to ensure the meat is well-seasoned throughout.
Cook the pork low and slow over aromatics in a foil-covered pan. Ree places halved onions in a disposable roasting pan (for easy cleanup) and sets the pork directly on top. She covers the pan with foil, which helps the pork cook evenly and stay moist. Roast the pork until it's fork-tender and falling apart, about 7 hours at 350 degrees F.
Make a flavorful barbecue sauce from the pan drippings. Ree removes the fat from the cooking liquid, then adds hot water to deglaze the pan and scrape up the flavorful bits. She adds a bottle of good-quality barbecue sauce and simmers it with the cooking liquid to create a tangy, savory barbecue sauce.
Shred the pork and take your time. Remove the fat cap from the pork and use two forks to break up the meat and shred it by pulling the fibers (not tearing them). As Ree says, patience is keythis process can't be rushed.
Add onions and barbecue sauce for extra flavor. The tender, cooked onions are sliced and mixed into the pork for a boost of flavor, and the shredded pork and onions are tossed in the tangy barbecue sauce until well-coated.
Best Pork for BBQ Pulled Pork: Pork Butt vs Pork Shoulder
The best cuts for pulled pork come from the pig's shoulder, thanks to their marbling and connective tissue, which result in tender, juicy shredded pork. Pork butt and pork shoulder are also budget-friendly, making them great choices for feeding a group. Ree's recipe calls for either pork shoulder or pork butt roast, but pork butt has more connective tissue, fat and marbling, giving it a richer pork flavor. For more details, check out our guide Pork Butt vs. Pork Shoulder: What's the Difference?
Dry Rubs for Pulled Pork
Dry rubs for pulled pork should offer a balanced mix of savory, sweet and spicy flavors. To make her rub, Ree uses brown sugar for sweetness and to help tenderize the meat, garlic powder and paprika for savory depth, chili powder and cayenne pepper for heat, and salt and pepper. The result is a savory, slightly sweet barbecue spice rub with a hint of heat.
Sides to Serve with Pulled Pork
Pair pulled pork with mac and cheese, coleslaw, potato salad, baked beans, cornbread, potato rolls or slider rolls. Try some of Ree's top barbecue pulled pork sides, including her popular Macaroni and Cheese, Classic Coleslaw, Perfect Potato Salad and Quick and Easy Baked Beans.
Recipes Using Leftover Pulled Pork
Leftover pulled pork can be used in nachos, sliders, tacos, tostadas, soup, sandwiches and salads. Try making some of Ree's best pulled pork recipes, such as Spicy Pulled Pork Sliders, Sheet Pan Nachos or Pulled Pork with Roasted Brussels Sprouts and Cheese Grits. For a comforting meal, use leftover barbecue pulled pork to make Pulled Pork Enchilada Casserole, Cajun Pulled Pork and Grits or Kansas City-Style Pulled Pork Chili.
Pulled Pork
- 1/4 cup brown sugar
- 1 tablespoon chili
- 1 tablespoon paprika
- 2 teaspoons garlic powder
- 2 teaspoons kosher salt
- 1 teaspoon freshly ground black pepper
- 1 teaspoon cayenne pepper
- 1 pork shoulder roast (also called pork butt)
- 4 onions, cut into halves
- 1 bottle good barbecue sauce and good-quality hamburger rolls, for serving
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- Mix together the brown sugar, chili, paprika, garlic powder, salt, black pepper and cayenne in a small bowl. Rub the mixture all over the pork shoulder. Wrap the pork in plastic wrap and refrigerate for several hours or overnight.
- Preheat the oven to 300 degrees F.
- Place the pork in a large pot on a bed of the onion halves. Roast until fork-tender and falling apart, about 7 hours. Remove the pork from the pot and set it on a cutting board. Slice some of the onion.
- Place the pot on the stove over medium-high heat and add 1/2 to 1 cup of hot water. Scrape the pan to loosen up the bits and cook for 5 minutes to reduce. Pour in the barbecue sauce and stir to heat.
- Shred the meat with two forks, add the sliced onions to the pork and then toss in the barbecue sauce until it's coated to your liking! Serve on hamburger rolls.
