Step 1 of 6
Pulled pork
Mix the rub ingredients. Pat the pork dry and rub it all over, working the mix into any folds. Wrap it and refrigerate for at least two hours, or overnight.
Questions about this dish
Answers taken from this dish's times, amounts, swaps and tips.
How long does Pulled pork take?
9 hr all in — 30 min prep, 6 hr cook, 2 hr 30 min rest. Cook and rest follow the method. Leftover storage and optional extra waits are not included.
How many does it serve?
The recipe is written for 10 sandwiches. Scale the ingredient list on the page if you are cooking for a different number.
How hard is it?
Easy.
How spicy is it?
Mild.
What allergens should I watch?
This recipe is labelled for Eggs, Wheat. Labels are informational — check the packets in your kitchen. This is not medical advice.
Does it fit a diet?
The published recipe is labelled Dairy-free, Nut-free.
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What does it cost to cook?
Treat yourself — about $28+ USD, as a grocery budget for this recipe, not a restaurant price.
What equipment do I need?
Dutch oven, Oven, Mixing bowl, Chef's knife.
How much salt do I put in?
The recipe lists Salt at 1 tbsp.
How much brown sugar?
3 tbsp of Brown sugar.
How much brown sugar?
1 tbsp of Brown sugar.
How much sugar?
1 tbsp of Sugar.
What can I use instead?
Eastern Carolina vinegar sauce → The tomato and molasses sauce from the barbecue ribs. Kansas City style. Thicker and sweeter, and a long way from the Carolinas. Bone-in shoulder → Boneless shoulder. Cooks about an hour faster. Tie it with string so it holds together.
Any tips from this recipe?
Slow cooker: rub as above, cook with the 120 ml vinegar and no water on low for 8 to 10 hours. There is no crust, so spread the pulled meat on a tray and put it under a hot oven grill for five minutes to crisp the edges. A 2.5 kg shoulder loses about 40 percent of its weight in cooking and fills eight to ten buns. Leftovers freeze well with some of their juice. Reheat covered, with a splash of the vinegar sauce.
Can I prepare this ahead?
Leftovers freeze well with some of their juice. Reheat covered, with a splash of the vinegar sauce. Mix the rub ingredients. Pat the pork dry and rub it all over, working the mix into any folds. Wrap it and refrigerate for at least two hours, or overnight.
Can I use an air fryer?
This method is not written for an air fryer. The core technique on the page still applies.