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Pulled Pork Served Two Ways

Cooks in 4 hours Difficulty Easy
Pulled pork served in a toasted bun.

Pulled pork is on the menu today. For some reason, many people believe it’s hard to prepare, but that’s really not true at all. This recipe is not complicated at all, it just takes quite a while to cook it properly, since we need to bake the pork meat low and slow. But trust me, the wait is worth it! Once you bite into the fall apart tender and juicy goodness, you will understand.

Pulled pork with a side of mashed potatoes.

I have two prefered ways of serving pulled pork: in a bun (as a sandwich) or with a side of mashed potatoes and I will show you how to make both today. When serving pulled pork in a bun, it’s a good idea to add some dressing or dip and vegetables, more on that in the recipe instructions. Let’s start!

TIP: Looking for more pork recipes? Try my Cheesy Pork Chops or Baked Pork Collar.

What cut of meat to use for pulled pork?

Pork shoulder or pork butt.

Pork Shoulder or Pork Butt (also known as Boston Butt) are the best cuts for making pulled pork, in my opinion. These two cuts are right next to each other and they are quite similar. Both are quite fatty and that’s actually what makes them the right choice for this recipe. Here is an article if you want to read more about pork shoulder and pork butt characteristics.

Pulled Pork Ingredients

Meat And Spices

2kg (4.5lb) pork shoulder or pork butt
2 tablespoons Dijon mustard
2 tablespoons brown sugar
3 tablespoons olive oil
3 tablespoons BBQ mixture of choice
salt and pepper to taste

Dressing

2 tablespoons sour cream
2 tablespoons mayonnaise
1 clove crushed garlic
lime juice
salt and pepper to taste

How to make pulled pork.

Watch the video or scroll down for step by step instructions:

To make the pulled pork today, I’m working with a large 2kg (4.5lb) heavy piece of pork shoulder that I have cut in two parts. I have done this to shorten the time needed to cook the shoulder properly.

We need to season the meat quite heavily. We’re cooking a large piece of meat so don’t be shy with the seasonings. Pulled pork needs to be flavor intensive, keep that in mind! 

Ingredients to marinade the pork shoulder.

Start with dijon mustard, 2 tablespoons at least. Sugar goes in too, add about 2 tablespoons. Good amount of olive oil so the spices stick to the meat nicely. Finish it up with 2-3 tablespoons of your favorite barbeque seasoning mixture. And of course, add a generous amount of salt and black pepper. Now use your hands to properly season all parts of the pork shoulder.

NOTE: Many pulled pork recipes call for quite complicated seasonings and that’s totally fine. But I wanted to show you that even a basic mix of common spices can produce great results. The BBQ mixture I’ve used contained just red paprika, onion and garlic powder and a touch of oregano.

The pork shoulder needs to be seasoned heavily.

Transfer the seasoned pork to a plate and pour one cup of beef or chicken stock into the baking dish. Add 2 or 3 tablespoons of soy sauce too and mix it up. Now place the meat back into the baking dish, cover it with foil and start baking at 150 celsius or 300 fahrenheit. 

Add some beef broth or stock.

Give it approximately 3.5 hours, then remove the foil and do a fork test. The meat should be very tender by now. Now it’s time to broil it a bit. Increase the temperature to 200C or 400F and bake uncovered for about 30 more minutes. 4 hours have passed since I started to bake the meat and it’s completely cooked by now.

Pork shoulder ready to get shredded (pulled).

Now use two forks to shred the meat, it should go easily as the meat is literally falling apart. Keep all the drippings and juicies in the baking dish, it will mix nicely with the shredded meat and make our pulled pork more juicy.

Using two forks, shred the meat into small pieces.

Let’s make a simple dressing now, to use in the bun. Mix 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, 1 clove crushed garlic and some lime juice. Add a pinch of salt and some black pepper too. Mix properly and the dressing is done.

Dressing to use in the pulled pork bun.

We can assemble the pulled pork bun now. It’s a good idea to toast both halves of the bun first, so they don’t become soggy. Start with the dressing, spread it evenly on both parts. Add a generous amount of the lovely pulled pork. Now for some vegetables, I’m using iceberg lettuce, tomatoes and cucumbers. And that’s it, the pulled pork sandwich is ready.

Alternatively, you can serve pulled pork with a side of mashed potatoes or even rice. When doing it this way, don’t forget about the drippings that are waiting in the baking dish. These taste amazing, so definitely pour some over the meat and mashed potatoes.

Pulled pork on a plate with mashed potatoes.

That’s all for today, thanks for reading or watching and make sure to come back for more simple recipes. See you next time.

This pulled pork sandwich looks simply amazing.

Optional Tips

  • In this recipe, I didn’t let the meat marinate at all and started to bake right after I seasoned it. But if you have the time, let it marinate for a few hours or overnight for the best results.
  • Pulled pork goes well with a simple coleslaw salad, especially when serving it in a bun. I was too lazy to do it today, but it would be a great combination 🙂
  • I have tried to make pulled pork from pork neck or collar too, the results were great. Whatever cut you try, always choose something with higher fat content.

Pulled Pork Served Two Ways – Simple Recipe

Matej
So many people are afraid to cook pulled pork, but the truth is, it doesn't have to be complicated at all. Let me show you a very simple way of making it, using just a few basic spices.
No ratings yet
Prep Time 15 mins
Cook Time 4 hrs
Course Main Course
Cuisine International
Servings 10 servings

Ingredients
 
 

Meat And Spices

  • 2 kg pork shoulder or pork butt
  • 2 tablespoons Dijon mustard
  • 2 tablespoons brown sugar
  • 3 tablespoons olive oil
  • 3 tablespoons bbq mixture of choice
  • salt and pepper to taste

Dressing

  • 2 tablespoons sour cream
  • 2 tablespoons mayonnaise
  • 1 clove crushed garlic
  • lime juice
  • salt and pepper to taste

Instructions
 

  • Prepare the meat and cut it into 2 parts (optional) in case you are working with a large piece and place it into a deep baking dish.
  • Season the pork shoulder with 2 tablespoons of Dijon mustard, 2 tablespoons of brown sugar, 3 tablespoons of olive oil, 3 tablespoons bbq mixture of choice. Add salt and pepper to taste.
  • Move the meat to a plate and pour a cup of stock or broth and 2-3 tablespoons of soy sauce into the baking dish. Mix and place the meat back into the dish.
  • Bake 3.5 hours at 150C/300F covered with foil.
  • Remove the foil and bake for 30 more minutes at 200C/400F.
  • Using two forks, shred the meat into small pieces.
  • Make a simple dressing by mixing 2 tablespoons of sour cream, 2 tablespoons of mayonnaise, 1 clove crushed garlic, lime juice and some salt & pepper.
  • Toast a halved bun from both sides so it doesn’t become soggy. Spread the dressing on both halves, add the pulled pork and vegetables of choice. I’ve used lettuce, tomatoes and cucumbers.
  • Alternatively, serve the pulled pork with a side of mashed potatoes. Don’t forget to add the drippings from the baking dish.
Keyword Pulled Pork
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