Get ready for a flavor adventure! Like a symphony of flavors, 18 pulled pork recipes await you.
You’re about to explore a world of delicious options, from classic Southern-style to spicy and sweet variations.
Your taste buds will thank you as you discover new favorite dishes.
From tender and juicy to tangy and sweet, these pulled pork recipes are perfect for Super Bowl Sunday.
They’re easy to make and will be a hit with your friends and family!
Classic Southern-Style Pulled Pork
Tender pulled pork in a rich Southern-style barbecue sauce.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup barbecue sauce
- 1/4 cup beer
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour in the beer and cover the pot with a lid.
- Transfer the pot to the preheated oven and braise the pork for 6 hours, or until it’s tender and easily shreds with a fork.
- After 6 hours, remove the pot from the oven and shred the pork with two forks.
- Strain the cooking liquid and discard any excess fat.
- Add the barbecue sauce to the shredded pork and toss to coat.
- Serve the pulled pork hot, garnished with chopped fresh herbs or pickles if desired.
Spicy Pulled Pork With BBQ Sauce
Spicy pulled pork with BBQ sauce is a delicious twist on traditional barbecue.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup BBQ rub
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup BBQ sauce
- 1/4 cup beer
- 2 tablespoons hot sauce
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the BBQ rub, brown sugar, smoked paprika, cumin, cayenne pepper, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour in the beer and cover the pot with a lid.
- Transfer the pot to the preheated oven and braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- After 6 hours, remove the pot from the oven and brush the pork with the BBQ sauce.
- Return the pot to the oven and continue to cook for an additional 30 minutes.
- Remove the pot from the oven and use two forks to shred the pork into bite-sized pieces.
- Stir in the hot sauce and adjust the seasoning as needed.
- Serve the spicy pulled pork hot, garnished with additional BBQ sauce if desired.
Carolina-Style Vinegar Pulled Pork
Tender pulled pork in a tangy vinegar-based sauce, a classic Carolina-style dish.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup vinegar-based barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 2 cloves garlic, minced
- 1 tablespoon hot sauce
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the barbecue sauce, brown sugar, smoked paprika, salt, black pepper, water, Worcestershire sauce, garlic, and hot sauce.
- Place the pork shoulder in a large Dutch oven or a foil-lined baking dish.
- Brush the vinegar-based sauce mixture evenly over the pork shoulder, making sure it’s fully coated.
- Cover the dish with a lid or aluminum foil and bake for 6-8 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pork from the oven and let it rest for 10-15 minutes before shredding it with two forks.
- Strain the remaining sauce and spoon it over the shredded pork, tossing to coat.
- Serve the pulled pork on a bun, topped with coleslaw or pickles, if desired.
Kansas City-Style Pulled Pork
Tender pork shoulder with Kansas City-style BBQ flavors.
Ingredients
- 2 pounds pork shoulder
- 1/4 cup BBQ rub
- 1/4 cup brown sugar
- 1/4 cup smoked paprika
- 1/4 cup chili powder
- 2 tablespoons garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup beef broth
- 1/4 cup BBQ sauce
Instructions
- Preheat oven to 300°F.
- In a small bowl, mix together BBQ rub, brown sugar, smoked paprika, chili powder, garlic powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour in the beef broth and cover the pot with a lid.
- Transfer the pot to the preheated oven and cook for 6-8 hours, or until the pork is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Shred the pork with two forks and stir in the BBQ sauce.
- Serve the pulled pork on a bun or with your favorite sides.
Texas-Style Brisket Pulled Pork
Smoky Texas-style brisket pulled pork is a twist on the classic dish.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup chili powder
- 2 tablespoons brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup beef broth
- 1/4 cup barbecue sauce
- 2 tablespoons Worcestershire sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 cup wood chips, such as post oak
Instructions
- Preheat the smoker to 225°F, using post oak wood chips for smoke flavor.
- In a small bowl, combine chili powder, brown sugar, cumin, smoked paprika, salt, and pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in the smoker, fat side up.
- Close the lid and smoke for 8 hours, or until the internal temperature reaches 190°F.
- After 8 hours, wrap the pork shoulder in foil and continue to smoke for another 2 hours.
- In a small bowl, combine beef broth, barbecue sauce, Worcestershire sauce, and lime juice.
- After 10 hours of smoking, remove the pork shoulder from the heat and brush the sauce mixture all over it.
- Let the pork shoulder rest for 30 minutes before shredding it with two forks.
- Serve the pulled pork on a bun, topped with your favorite barbecue sauce and sides.
Honey Garlic Pulled Pork
Honey garlic pulled pork is a sweet and savory dish with a depth of flavor.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup honey
- 2 cloves garlic, minced
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce
- 1/4 cup beer
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together honey, garlic, brown sugar, smoked paprika, salt, and black pepper.
- Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour in the barbecue sauce and beer, covering the pork shoulder completely.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let it cool slightly.
- Shred the pork with two forks and stir to coat with the sauce.
- Serve the honey garlic pulled pork hot, garnished with fresh herbs or pickles if desired.
Korean BBQ Pulled Pork
Korean BBQ Pulled Pork is a sweet and spicy pulled pork dish.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup Korean chili flakes
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons rice vinegar
- 2 cloves garlic, minced
- 1 tablespoon grated ginger
- 1/4 cup barbecue sauce
- 4 hamburger buns
- Kimchi, for serving
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together chili flakes, brown sugar, soy sauce, rice vinegar, garlic, and ginger.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or a foil-lined baking sheet.
- Roast the pork shoulder in the preheated oven for 6-8 hours, or until it is tender and easily shreds with a fork.
- After 6 hours, brush the pork shoulder with barbecue sauce.
- Remove the pork from the oven and let it rest for 10-15 minutes.
- Shred the pork with two forks and stir in any accumulated juices.
- Split the hamburger buns in half and spoon the pulled pork onto the buns.
- Serve with kimchi and any other desired toppings.
Memphis-Style Dry-Rubbed Pulled Pork
Tender pulled pork with a smoky dry rub flavor.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup dry rub
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce
- 4 hamburger buns
- Coleslaw
Instructions
- Preheat the oven to 300°F.
- In a small bowl, mix together dry rub, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or a foil-lined baking sheet.
- Bake the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- After 6 hours, check the pork and baste it with the barbecue sauce.
- Remove the pork from the oven and let it rest for 10-15 minutes.
- Shred the pork with two forks and serve on hamburger buns with coleslaw.
Pulled Pork With Apple Cider Glaze
Tender pulled pork smothered in a sweet and tangy apple cider glaze.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup apple cider
- 2 tablespoons honey
- 1 tablespoon Dijon mustard
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, whisk together apple cider, honey, Dijon mustard, smoked paprika, garlic powder, salt, and pepper.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Brush the apple cider glaze all over the pork shoulder, making sure it’s fully coated.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it’s tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Shred the pork with two forks and serve with additional apple cider glaze, if desired.
Jamaican Jerk Pulled Pork
Jamaican Jerk Pulled Pork is a flavorful Caribbean dish.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup jerk seasoning
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup chicken broth
- 1/4 cup beer
- 2 tablespoons olive oil
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together jerk seasoning, brown sugar, soy sauce, lime juice, garlic, and ginger.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Heat the olive oil in a large Dutch oven over medium-high heat.
- Sear the pork shoulder until browned on all sides, about 2-3 minutes per side.
- Add the chicken broth and beer to the Dutch oven, covering the pork shoulder.
- Cover the Dutch oven with a lid and transfer it to the preheated oven.
- Braise the pork shoulder for 6-8 hours, or until it is tender and falls apart easily.
- Remove the pork shoulder from the oven and let it cool for 10-15 minutes.
- Use two forks to shred the pork shoulder into bite-sized pieces.
- Serve the pulled pork hot, garnished with fresh cilantro or scallions if desired.
Root Beer Pulled Pork
Tender pulled pork infused with the sweetness of root beer.
Ingredients
- 2 pounds boneless pork shoulder
- 1 cup root beer
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour the root beer into the pot, covering the pork shoulder.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and use two forks to shred the pork into bite-sized pieces.
- Stir in the barbecue sauce and continue to shred the pork until it is well coated.
- Serve the pulled pork hot, garnished with your choice of toppings.
Chipotle Lime Pulled Pork
Smoky chipotle peppers and lime juice infuse tender pulled pork with flavor.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup chipotle peppers in adobo sauce
- 1/4 cup freshly squeezed lime juice
- 2 cloves garlic, minced
- 1 teaspoon ground cumin
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1/4 cup chopped fresh cilantro, for garnish
Instructions
- Preheat the oven to 300°F (150°C).
- In a blender or food processor, combine chipotle peppers, lime juice, garlic, cumin, smoked paprika, salt, and pepper.
- Blend the mixture until smooth, then rub it all over the pork shoulder.
- Place the pork shoulder in a large Dutch oven or oven-safe pot with a lid.
- Cover the pot and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Use two forks to shred the pork into bite-sized pieces.
- Strain the juices from the pot and skim off any excess fat.
- Add the strained juices back to the shredded pork and toss to coat.
- Garnish with chopped cilantro and serve warm.
Garlic Parmesan Pulled Pork
Tender pulled pork infused with garlic and parmesan flavors.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup garlic parmesan sauce
- 1 tablespoon olive oil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 cup grated parmesan cheese
- 3 cloves garlic, minced
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together garlic parmesan sauce, olive oil, dried oregano, salt, and black pepper.
- Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Sprinkle minced garlic and grated parmesan cheese over the pork shoulder.
- Pour in the chicken broth, covering the bottom of the pot.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it’s tender and falls apart easily.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Use two forks to shred the pork into bite-sized pieces.
- Strain the cooking liquid and discard any excess fat.
- Add the strained cooking liquid back to the shredded pork and toss to combine.
Buffalo-Style Pulled Pork
Spicy buffalo-style pulled pork with a tangy kick.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup buffalo wing sauce
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- 4 hamburger buns
- Coleslaw
Instructions
- Preheat the slow cooker to low heat.
- Season the pork shoulder with salt, pepper, smoked paprika, garlic powder, and onion powder.
- Place the pork shoulder in the slow cooker and cook for 8 hours.
- After 8 hours, shred the pork with two forks and return it to the slow cooker.
- In a small bowl, mix together the buffalo wing sauce and barbecue sauce.
- Pour the sauce mixture over the shredded pork and stir to coat.
- Cook for an additional 30 minutes to allow the flavors to meld.
- Split the hamburger buns in half and toast them.
- Spoon the buffalo-style pulled pork onto the buns and top with coleslaw.
- Serve immediately and enjoy.
Hickory Smoked Pulled Pork
Tender and flavorful pulled pork smoked to perfection with hickory.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup barbecue rub
- 1/4 cup brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon garlic powder
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 cup hickory wood chips
- 1 cup barbecue sauce
Instructions
- Preheat the smoker to 225-250°F with hickory wood chips.
- In a small bowl, mix together the barbecue rub, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in the smoker, fat side up.
- Smoke the pork for 8-10 hours, or until it reaches an internal temperature of 190°F.
- After 8 hours, brush the pork with barbecue sauce.
- Remove the pork from the smoker and let it rest for 15-20 minutes.
- Use two forks to pull the pork apart into shreds.
- Serve the pulled pork on a bun, topped with additional barbecue sauce if desired.
Brown Sugar Pulled Pork
Tender pulled pork smothered in a sweet brown sugar barbecue sauce.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup brown sugar
- 1/4 cup barbecue sauce
- 2 tablespoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup beer
- 1/4 cup chicken broth
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour in the beer and chicken broth, then cover the pot with a lid.
- Transfer the pot to the preheated oven and braise the pork for 6-8 hours, or until tender.
- After 6 hours, brush the pork with barbecue sauce and continue to cook for another 30 minutes.
- Remove the pot from the oven and let the pork rest for 10-15 minutes before shredding it with two forks.
- Strain the cooking liquid and discard any excess fat, then stir in the remaining barbecue sauce.
- Add the shredded pork back into the pot and toss it in the sauce until coated.
Dr Pepper Pulled Pork
Tender pulled pork infused with the unique flavor of Dr Pepper.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup Dr Pepper
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together Dr Pepper, barbecue sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour the Dr Pepper mixture over the pork shoulder, making sure it’s completely coated.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it’s tender and easily shreds with a fork.
- Remove the pot from the oven and let it cool slightly.
- Shred the pork with two forks and return it to the pot.
- Toss the shredded pork in the remaining sauce and serve.
Peach Bourbon Pulled Pork
Tender pulled pork infused with the sweetness of peaches and bourbon.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup peach jam
- 2 tablespoons bourbon
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 hamburger buns
- Coleslaw for serving
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, whisk together peach jam, bourbon, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Shred the pork with two forks and stir to coat with the juices.
- Split the hamburger buns in half and spoon the pulled pork onto the buns.
- Top with coleslaw and serve immediately.
Conclusion
You’ll score big with these pulled pork recipes on Super Bowl Sunday. Notably, over 1.3 billion chicken wings and 11 million pounds of pulled pork are consumed on this day. With these 18 flavorful recipes, you’ll be a champion, serving up deliciousness that’ll please any crowd, from classic to Jamaican jerk, and everything in between.