The Ultimate, Nostalgic Crowd Favorite–BBQ Pulled Pork!
There’s something so nostalgic about BBQ pulled pork. Just the thought of a pulled pork sandwich takes me back to childhood memories!
From high school grad parties, weekends at the family cabin, church potlucks, and summer picnics by the lake with friends, bbq pulled pork is inherently communal, which is probably why I love it so much – shareable, comforting foods are my absolute favorite.
Everyone needs a go-to pulled pork recipe in their back pocket which is likely why I have two favorites: my Best-Ever Kalua Pig and this Must-Have BBQ Pulled Pork, which I am thrilled to finally share here on PWWB!
The pork shoulder is dusted with my go-to BBQ dry rub, then slow-cooked on the stovetop (or in the oven, slow-cooker, or Instant Pot!) in a braising liquid made of light beer, Worcestershire sauce, and soy sauce. The result? Succulent, fall-apart tender pulled pork that’s packed with savory, umami goodness.
The best part is it’s a one-pot recipe that requires just a few minutes of active time. Use the shredded bbq pork to make sandwiches, load it into a sweet potato, or pile it on pizza or nachos…the serving options are endless. It doesn’t get better than that, and I can’t wait for you to try it!
Maximum Flavor, Minimal Effort
3 foolproof secrets to low-fuss, flavor-packed dinners, learned from years working in restaurants.
Key Ingredients
This shredded barbecue pulled pork recipe has 3 key components:
- Pork – I love boneless pork shoulder, which is also commonly called Boston butt or pork butt. Look for a meaty roast with nice marbling, which yields the most succulent, fall-apart tender, and richly flavored pulled pork.
- The PWWB BBQ Dry Rub – A blend of staple spices like chili powder, cumin, garlic powder, mustard powder, onion powder, and smoked paprika combined with a little bit of brown sugar creates the easiest and most delicious BBQ chicken dry rub.
- BBQ Sauce – While you can make your own BBQ sauce from scratch, store-bought is just fine here. There are so many amazing BBQ sauces available these days, and you can’t beat the convenience. Use your fave (these are my go-to!) and take it up a tangy-smoky notch with some apple cider vinegar, Worcestershire sauce, and liquid smoke.
BBQ Dry Rub Tip!
I suggest making a double or triple batch! This dry rub is great for BBQ pork, of course, but it’s also awesome on grilled, steaks, ribs, sprinkled on burgers, and so on. It’s an all-purpose dry rub that you’ll turn to time and time again!
Pulled Pork Essentials
Buy Now → 
Buy Now → 
Buy Now → How to Make the Easiest BBQ Pulled Pork
With the BBQ dry rub mixed and ready to go, you can prep your pork for braising in a matter of minutes. It’s seriously quick and simple.
Prepare the pork shoulder. Break down the pork shoulder roast into 3-4 large pieces, which helps trim down the cooking time. Use a paring knife, cut deep slits into the pork shoulder and press sliced garlic into each pocket. Why ⇢ The garlic flavors the pork from the inside out, nearly melting away as the pork braises. It is so good.
Dust the pork with BBQ dry rub, using your hands to really massage the rub into the meat. Place the seasoned pork in a large pot or Dutch oven, that has a lid, and it’s ready to braise!
Staples like beer, apple cider vinegar, soy sauce, sesame oil, and liquid smoke balance out the sweet flavor from the brown sugar in my BBQ dry rub and balances out the richness. Simply pour the liquid ingredients over the seasoned pork shoulder and it’s ready to braise.
Bring the pork and braising liquid up to a boil over high heat and then reduce to a gentle simmer. Cover and cook gently for 3-4 hours until the pork is infused with flavor and perfectly tender. This step is totally hands-off!
Use tongs or 2 forks to pull the meat into shredded bite-sized pieces. This should be pretty easy because of how tender and juicy the meat is after all that braising. The meat will completely fall apart as you pull. If it still seems tough, let it cook for another 15-20 minutes.
Serving Suggestions
While the shredded BBQ pork is one of my favorite quick and easy weeknight meals, it’s also always a hit with friends and family and perfect for feeding a hungry summer crowd!
Load up fluffy brioche buns for a pulled pork sandwich or slider and top with your favorite BBQ sauce (this is my favorite!) and a quick slaw. Serve alongside potato salad, macaroni salad, mac and cheese, pasta salad, or any other side dishes you love.
BBQ Pork Leftovers
This easy pulled pork recipe makes a big batch, perfect for feeding a crowd or enjoying in different meals throughout the week. Store it in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months. Check the Recipe Card, below, for full storage and freezing details.
I can’t wait for you to try this easy BBQ Pulled Pork recipe! If you do give it a try, be sure to let me know! Leave a comment with a star rating below. You can also snap a photo and tag @playswellwithbutter on Instagram. We LOVE seeing your PWWB creations! Happy cooking! ♡
Print
Must-Have BBQ Pulled Pork (Stovetop, Oven, Slow Cooker, and Instant Pot!)
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 hours 30 minutes (mostly inactive)
- Yield: serves 8–10 1x
- Category: Main Dish, Pork Recipes
- Method: Stovetop, Braised
- Cuisine: American
Description
Say hello to your new BBQ Pulled Pork staple recipe! Tender, juicy pork shoulder is infused with garlic, coated in a smoky homemade BBQ dry rub, and slow-cooked in a flavorful beer-based braising liquid. The result? Fall-apart perfection that’s packed with rich, mouthwatering flavor.
Plus, it’s super easy to make, with stovetop, oven, slow cooker, and Instant Pot options and can be prepped ahead or frozen for later.
Ingredients
- 3–4 pounds boneless pork shoulder, cut into 3–4 large pieces
- 8–10 cloves garlic, sliced in half lengthwise
- ¾ cup + 2 tablespoons PWWB BBQ dry rub
- 12 ounces light beer of choice
- 2 tablespoons soy sauce
- 1 tablespoon apple cider vinegar
- 1 tablespoon sesame oil
- 1 teaspoon liquid smoke
Instructions
- Prep – Stud the pork with garlic and mix the BBQ dry rub: Using a sharp paring knife, carefully cut a few deep slits into each piece of pork shoulder, then insert sliced garlic into each pocket. Set aside. Add all listed BBQ dry rub ingredients to a small bowl or jar. Whisk or shake to combine. Set aside or store in an airtight container on your spice rack for up to 1 month.
- Braise the BBQ pork: Season the pork with the BBQ dry rub and arrange the seasoned pork in a heavy-bottomed pot or Dutch oven with a lid, sprinkling any excess BBQ dry rub over top. Add in all liquid ingredients – beer, soy sauce, apple cider vinegar, sesame oil, and liquid smoke. Bring to a boil over high heat. Reduce heat to low to maintain a steady simmer. Cover and simmer for 3-4 hours, until the BBQ pork is fall-apart tender.
- Finish the BBQ pulled pork: Carefully transfer the pork to a plate or cutting board. Use tongs or 2 forks to shred the pork into bite-sized pieces. Serve your BBQ pulled pork immediately or cool and store for later use (see Recipe Notes for Serving Ideas, and Storage and Freezing guidance). Enjoy!
Notes
- Serving ideas: I like serving this BBQ pulled pork with the braising jus (it’s so good!), BBQ sauce, and a quick slaw. It makes great pulled pork sandwiches. You can also use it as an all-purpose pulled pork; it’s great on burrito bowls, pizza, nachos, quesadillas, in a breakfast hash, stuffed in a sweet potato, etc. Sky’s the limit!
- Barbeque sauce: Homemade bbq sauce is always an option, but there are many incredible store-bought BBQ sauces these days! My all-time favorites are Lillie’s Q and the Burman’s BBQ sauces at ALDI. Both offer a variety for each major BBQ region (Kansas City, Memphis, Texas, and Carolina), so it’s fun to be able to pick and choose whatever you’re in the mood for.
- Make-Ahead, Storage and Freezing:
- Storage Instructions: BBQ pulled pork stores incredibly well! Transfer cooled pulled pork to an airtight container and store in the refrigerator for 4-5 days. Easily reheat on the stovetop or in the microwave.
- Freezing Instructions: BBQ pulled pork is also incredibly freezer-friendly. To freeze, transfer cooled pulled pork to a freezer container or divide between multiple freezer containers for smaller portions – these are my absolute favorite freezer containers!). Freeze for up to 3 months. To thaw, place the frozen BBQ pulled pork in the refrigerator overnight or submerge the freezer container in room temperature water for a quicker thaw. Easily reheat on the stovetop or in the microwave.
- 10-Minute Meal Prep: You can eliminate all of the active work involved in this BBQ pulled pork recipe by prepping the pork and BBQ rub in advance. To meal prep, complete the following tasks. The day you’d like to make pulled pork, all you have to do is assemble and let it cook – totally inactive, totally easy!
- Stud the pork with garlic according to Step 1 of Recipe Directions. Store in an airtight container in the refrigerator for up to 3 days. (5 minutes active prep)
- Prep the dry rub according to Step 1 of Recipe Directions. Store in an airtight container on your spice rack for up to 1 month. (5 minutes active prep)
- Optional: Season the pork: For even more flavorful BBQ Pulled Pork, you can season with the dry rub ahead of time. Season as described in Step 2 of Recipe Directions. Store in an airtight container in the refrigerator for up to 3 days.
- Alternate cooking methods:
- Oven Braised BBQ Pulled Pork: Prep the recipe according to Steps 1-2, above. Rather than cooking on the stovetop, transfer the covered pot to a 325 degree F oven. Braise in the oven for 3-4 hours, until the pork is fall-apart tender. Complete the recipe according to Step 3, above, and serve.
- Slow Cooker Pulled Pork: Prep the recipe according to Steps 1-2, above, assembling the braised pork in your slow cooker or Crockpot. Slow cook on high for 4-5 hours or on low for 7-8 hours until the pork is fall-apart tender. Complete the recipe according to Step 3, above, and serve.
- Instant Pot BBQ Pulled Pork: Prep the recipe according to Steps 1-2, above, assembling the braised pork in your Instant Pot or electric pressure cooker. Cover and seal the Instant Pot. Cook on manual high pressure for 50 minutes. Allow the pressure cooker to naturally release pressure for 15 minutes before carefully flicking the valve to its “venting” position to vent out any residual pressure. The pork should be beautifully fall-apart tender. Complete the recipe according to Step 3, above, and serve.
Nutrition
- Serving Size:
- Calories: 229
- Sugar: 5.3 g
- Sodium: 302.1 mg
- Fat: 6.3 g
- Saturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 7.9 g
- Fiber: 0.5 g
- Protein: 31.5 g
- Cholesterol: 81.6 mg
Follow along with Plays Well With Butter on Instagram, YouTube, Facebook, and Pinterest for more unfussy recipes that pack a big punch of flavor!
Just put this on to simmer and I realized the recipe doesn’t call for salt! Does this need salt?
Hi Philip, The soy sauce should provide all the salt you need! Enjoy!
Excellent! Did mine on the stove. When I removed the pork to rest I added 2 cups of ketchup and pickled jalapeno juice to the pot to make a sauce. Turned out so good! A keeper.
So glad to hear that you loved this pulled pork as much as we do, Dana! Thanks for taking the time to leave a review!
I made this and my guests just raved and asked for the recipe, so it will definitely be in our rotation. I did not have liquid smoke so I use some smoked salt, but I am not a big liquid smoke fan and did not feel like it needed more smoke flavor. Also, in the write up before the recipe, you mentioned Worcestershire sauce, but it was not in the recipe is this something that would be worth adding? The amount of rub seemed way too high. I think I will cut it in half next time I end up throwing a lot away, even after I dumped most of it on top after patting into the pork roast pieces.
Hi Jeris, so happy to hear you loved this pulled pork! Thanks for bringing the Worcestershire sauce to our attention, we’ll look into that! And the amount of BBQ rub used can definitely vary, so feel free to make less next time!
Hello! This looks amazing! Will I still get the same taste and effect if I leave the liquid smoke out?
Hi Mary Beth, the flavor will be a bit different if you leave out the liquid smoke (it will not have the same smoky flavor) but it will still taste great! Be sure to let us know what you think if you give it a try!
This was seriously the best! I had it at my daughters and then just made it yesterday. Slow cooker version. So flavorful with the pickled red onions. Tried with the braising liquid and G Hughes sugar free barbecue sauce. Now for the leftovers!
The leftovers are the BEST part! So happy to hear you loved the pulled pork, Nantr! 🙂
This is a fabulous recipe! The pulled pork tasted awesome. I substituted cola for the beer. I have 2 picky eaters and even they loved it. Thank you for sharing.
So glad to hear you and your family enjoyed the pulled pork, Tiffany! Thanks for the review!
I have made this once before and loved it! If I double the recipe, should I change the cooking time?
Hi Aimee, you’ll probably need to add some cooking time! We recommend checking the pork beginning around 3-4 hours, just like you normally would, and cooking until fall-apart tender. So glad you loved the recipe!
I should have finished reading the entire recipe before making this. This isn’t really my kind of recipe. I thought the braise would turn out to be some type of BBQ sauce in the end, not that I would need to add a BBQ sauce in the end. Didn’t prepare for that – so I guess my fault. I just never seen it done this way that it doesn’t cook down or it’s not doctored in the end to be the sauce
Hi Kerri! Thanks for your note – we really designed the recipe to focus on creating succulent pulled pork with built-in flavor from the BBQ dry rub & braising method! It’s really meant to be a versatile recipe that you can add atop so much more than pulled pork sandwiches but we definitely recommend serving with your favorite BBQ sauce (store-bought is great!) if you want a saucy finish!
Even if it wasn’t what you were expecting, we hope you enjoyed!! 🙂
Can I use something else instead of beer?
TIA
Hi Casie, if you prefer not to use beer, chicken stock would work great for this recipe! Hope you try it out, & make sure to let us know what you think!
Hi! Do you brown the pork before adding your braising liquid?
Hi Molly – No, browning is not required for this recipe. I actually did a side-by-side test when I was developing this recipe to see whether browned pork would yield better results (typically it’s not a skip I step), but the browned version was almost too rich – totally overpowered the spices in the dry rub! As written, the pork will be delicate & the BBQ-inspired flavors will really come through. Let me know if you have any other questions!
Made this for my night to cook at our annual family camp. Needed something simple that I could cook on a camp stove. Had no problem scaling to cook a 16 lb pork shoulder. Served with the braising liquid on the side and several of them were dipping the pulled pork sandwiches into it. It was fantastic and got rave reviews from everyone. I plan to make this again.
Hi Darren! We are so glad to hear that the pulled pork was a hit & you were able to make while camping. Love that it was easily adaptable & sounds like the perfect summer meal shared!
I’ve made this recipe twice now and both times was a huge hit with my family INCLUDING my 5 year old!!! Was just wondering if I could possibly use a version of this to do our pork ribs? Any suggestions on measurment changes or making this into some kind of marinade? Thanks!
Hi there! So so glad to hear that this pulled pork was a hit with the whole family! If you are looking for a rib recipe & have an InstantPot or other electric pressure cooker, check out our Pressure Cooker Baby Back Ribs recipe here it uses the same BBQ dry rub as our pulled pork! We also recently posted this Quick & Easy Shredded BBQ Chicken that also uses our dry rub & a quick oven roasting method (with Slow Cooker & Instant Pot directions included!). All the BBQ goodness!!
Lastly, we are working on getting a blog post up dedicated to our BBQ dry rub (& all it’s delicious uses!) but it’s definitely an all-purpose rub & you can use it on just about anything (grilled chicken, veggies, & more)! We recommend doubling or tripling the recipe for an easy go-to seasoning, here’s the recipe below:
3 tablespoons firmly packed brown sugar
1 ½ teaspoons chili powder
1 ½ teaspoons ground cumin
1 ½ teaspoons garlic powder
1 ½ teaspoons mustard powder
1 ½ teaspoons onion powder
1 ½ teaspoons smoked paprika
½ teaspoons ground black pepper
optional: pinch – ¼ teaspoon cayenne pepper
Combine all listed ingredients to a small bowl or jar. Stir to combine. Set aside, or store on your spice rack in an airtight container for up to 2 months.
This was so good! Another “add to rotation” recipe for sure!
We are thrilled to hear that you loved it Karla! Thanks so much for dropping a comment!
Easily the best pulled pork I’ve ever made. Followed slow cooker instructions, 6 hours later I had perfectly tender meat. Thank you!
Hi B! We are SO glad to hear it & hope you had leftovers! 🙂
Am looking forward to making this recipe very soon, but unsure of what kind of light beer to use
Hi Felicia! Any light beer will do — we love Miller High Life on the PWWB team! Can’t wait to hear what you think 🙂
I wa t to try making this but am unsure of the slow cooker directions. After garlic and dry rub do I put the pork in the slow cooker and pour the braising liquid over it and let it slow cook? Is there any stove top step needed? Also, is it spicy? I can’t wait to try it!
Hi Shavonne, yes, you’ll follow the same steps 1-2, but just assemble the pork to braise in a slow-cooker instead of on the stovetop. Hope that’s helpful! It’s not a spicy recipe, but you can certainly add extra cayenne pepper for some extra heat if you’d like! 🙂
Howzit Jess
We tried making Kalua Pork in the Foodi using most of your recipe here (without the spice mix) & it came out EXACTLY like how I remembered. We’ve been trying for years to get it right. Airfryer crisped pork skin & smoky fall apart meat. To go with it made garlic egg fried brown rice & a side of kim chee (the top in Korea brand they sell at Costco here now). Yum.
Made this yesterday to have on these cold Minneapolis days and omg was this easy to make! Got almost all the ingredients at aldi so I even made it on the cheap. I had it with some BBQ sauce, guacamole, and potatoes last night as I just threw together things I had on hand and it was amazing! I’m making some bread now to make pork sandwiches tonight too!
Three Cheers for ALDI!!! We’re so glad you enjoyed, Lauren! & that you were able to find a few different uses for the pulled pork – we love its versatility too! Thank you for dropping a comment!
Pingback: Everyday Simple Slaw (+ Easy Flavor Variations!) - Plays Well With Butter
this was SO good. I love how simple Jess’ recipes are but still packed with flavor. I was a bit worried about the beer flavor (not a fan) but it didn’t taste like beer, in case anyone else is worried. I made this for my husband and parents and it was a hit!
Thanks Courtney! So happy to hear you enjoyed & yes the beer is only meant to enhance & add richness without tasting like beer itself – so glad you agree!
Most tender pulled pork I’ve ever eaten!
Thank you!! So glad you enjoyed!💜
Made this tonight in the slow cooker and I can DEFINITELY say that it will be made time and time again in our household. My partner took his first bite and described the pork as silky smooth and bursting with flavour! Can’t wait to make again!!!
So glad to hear it, Victoria! We love that most of the work is inactive (especially in the slow cooker!). Thank you so much for sharing, it means the world!
yummy, thank you and love braising tips too, so much better than my regular take out bbq pork (too dry)
Dry BBQ Pork is the worst!!! I’m so glad you had better results with this recipe. Thanks for sharing – enjoy your pulled pork, Sabrina! xx
I made this yesterday for my family and everyone couldn’t stop talking about how delicious it was. Tender, moist and full of flavor. The only thing I didn’t have was the liquid smoke but after 4 hours in the crockpot I wrapped it in foil and put it on my charcoal grill for about an hour(on the low heat side). Next time I will use about half of the beer and probably get a 10lb boston butt instead of 5lb(everyone wanted more!) Also I had way too much liquid leftover and it was not needed to serve with the pulled pork as it was perfectly moist already. Thank you so much for this delicious recipe!
Thanks so much for dropping a comment, Tish! We are so glad to hear that the BBQ pulled pork was a hit & that you already have plans to make it again in the future. It’s one of our faves too!