I’ll be honest—there’s something deeply satisfying about making a big pot of pulled pork. Maybe it’s the smell that fills the house, the way it practically melts apart with just a fork, or the fact that once it’s done, I have several meals ready to go for the week.
No scrambling for dinner, no last-minute stress—just tender, juicy, flavor-packed pork waiting to be turned into tacos, sandwiches, bowls, and whatever else I can dream up.
This recipe is all about keeping it simple, using fresh, real ingredients, and letting time do the hard work. It’s naturally gluten-free, incredibly versatile, and best of all—your future self will thank you when dinner is ready in five minutes instead of an hour.
Ways to Serve Big-Batch Pulled Pork:
- Tacos: Pile onto corn tortillas with fresh slaw, lime, and avocado.
- Sandwiches: Toast a gluten-free bun, add some BBQ sauce, and top with pickles.
- Bowls: Serve over rice or roasted sweet potatoes with black beans and salsa.
- Breakfast Hash: Mix with crispy potatoes and top with a fried egg.
- Salads: Toss over a crisp salad with a tangy vinaigrette.
Tips for the Best Pulled Pork:
- Don’t rush it. Low and slow cooking is the secret to tender, juicy pork.
- Keep the juices! They’re packed with flavor—use them to keep the pork moist.
- Make it crispy. For a carnitas-style twist, spread the pork on a baking sheet and broil for a few minutes before serving.
- Store for later. Pulled pork freezes beautifully—just portion it into freezer bags with some of the cooking liquid and freeze for up to 3 months.
ig-Batch Pulled Pork
- Prep Time: 15 minutes
- Cook Time: 8 hours (slow cooker) / 4–5 hours (oven) / 90 minutes (Instant Pot)
- Total Time: 0 hours
- Yield: 8–10 servings 1x
- Category: Main Dish
- Method: Slow Cooking
- Cuisine: American, Mexican-Inspired
Description
Juicy, slow-cooked pulled pork perfect for multiple meals. Great for tacos, sandwiches, bowls, and more!Freezes well. Adjust seasonings to taste.
Ingredients
For the Pork:
- 4–5 lbs boneless pork shoulder (also called pork butt)
- 2 tbsp olive oil
- 2 tsp salt
- 1 tsp black pepper
- 1 tbsp smoked paprika
- 2 tsp garlic powder
- 2 tsp onion powder
- 1 tbsp chili powder
- 1 tsp cumin
- 1/2 tsp cinnamon (trust me on this—it adds depth!)
- 1/2 cup apple cider vinegar
- 1/2 cup orange juice (fresh is best!)
- 1 cup chicken broth
- 1 large onion, sliced
- 4 cloves garlic, minced
Optional Additions for Extra Flavor:
- 2 tbsp brown sugar or honey (if you like a touch of sweetness)
- 1 chipotle pepper in adobo sauce (for smoky heat)
Instructions
Prep the Pork
- If your pork shoulder has a thick fat cap, trim it down slightly—but leave some for flavor.
- In a small bowl, mix together salt, pepper, paprika, garlic powder, onion powder, chili powder, cumin, and cinnamon.
- Rub this seasoning mix all over the pork, making sure to coat every side.
2. Sear for Maximum Flavor
- Heat olive oil in a large Dutch oven or slow cooker insert (if it’s stovetop-safe) over medium-high heat.
- Sear the pork for 2–3 minutes per side until golden brown. This helps lock in the flavor.
3. Add Liquids & Aromatics
- Pour in the apple cider vinegar, orange juice, and chicken broth.
- Add the sliced onions and minced garlic around the pork.
4. Choose Your Cooking Method
- Slow Cooker: Cover and cook on LOW for 8–10 hours or HIGH for 5–6 hours.
- Oven: Cover and bake at 300°F for about 4–5 hours.
- Instant Pot: Cook on HIGH pressure for 90 minutes, then allow for a natural pressure release.
5. Shred and Serve
- Once the pork is fall-apart tender, remove it from the pot and shred it with two forks.
- Mix the shredded pork back into the juices for extra moisture and flavor.
- Taste and adjust seasoning if needed (sometimes I add a splash more vinegar for brightness).
Notes
Freezes well. Adjust seasonings to taste.
Nutrition
- Serving Size: About 1/2 cup
- Calories: ~250 per serving
- Sugar: 2g
- Sodium: 450mg
- Fat: 12g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 28g
- Cholesterol: 80mg
