This Perfect Spiced Pulled Pork Recipe is a labor of love. A love of the most succulent and flavorful pork ever! A love of your house being filled with the aroma of a blend of delicious spices. And a love of cooking. And the “labor” by the way, is only about 20 minutes — the rest of the time is inactive. 
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Flying to another country to see a best friend you haven’t seen for years — that takes a long time, but when the plane lands, the excitement is overwhelming.
Sleeping through the night before your birthday or Christmas when you’re a kid — that feels like forever, but in the morning you’re beside yourself with joy.
Hiking to the top of a mountain — you think you’ll never get there, but when you do, the feeling is exhilarating.
Some things are simply worth the wait.
Pulled pork is without question one of those things.
When I want this unbelievably succulent and tasty meat, I start the cooking process at least two days earlier.
Then the pork soaks in a brine for hours, and hours. When it’s soaked long enough, I make the dry spice rub, add it to the pork, and place it in the oven for hours, and hours.
And when it’s finally tender, it “rests” a while. Then, and only then can I see the light at the end of the tunnel, but I’m not there yet.
Now I pull, and pull, until every bit of the shredded, delicious, melt-in-your-mouth pork fills a bowl.
And when I have my first bite, I’m thinking that it was so worth the wait.
What exactly is pulled pork, anyway?
- Pulled pork is derived from a method of cooking pork very slowly at very low temperature. It’s this method that makes the otherwise tough meat, super tender and juicy, so that it can easily be “pulled” apart.
What is the best cut for Pulled Pork?
- Pulled pork can be made from any fatty pork roast, but the pork shoulder is the most common, as it’s a tough, extra fatty and flavorful part of the pig.
- In markets, the shoulder is typically divided into two separate cuts, the Boston Butt, and the Picnic Roast.
- Despite its name, the Boston Butt, is indeed part of the shoulder and not the rear of the pig.
- I usually use the Boston Butt because it has slightly more marbling and the bone in this area is smaller. It’s a bit more expensive than the Picnic Roast for those reasons.
- The pork shoulder can be cooked with or without the bone. Generally, when cooking any meat bone-in, the result is often slightly juicier.
There are four steps to making Perfect Spiced Pulled Pork . . .
- Brine.
- Apply dry spice rub.
- Slow roast.
- Pull apart.
Do you have to brine pork shoulder?
- If time permits, you should absolutely brine pork shoulder.
- What is a brine, anyway? Brine is a solution of water and salt, often with spices and sugar added to it. Its main function is to preserve and season.
- Brining the pork before cooking it will add moisture, flavor, and it pretty much guarantees a unbelievably succulent, tender result.
What is a dry spice rub, and why should you add it to pork shoulder?
- A dry spice rub is a mixture of dried spices, typically with salt and sugar, that is rubbed directly on meat before it’s cooked.
- While adding a ton of wonderful flavor, a dry spice rub also forms a super delicious, crust-like exterior.
How long does it take to make pulled pork in the oven?
- Approximately 2 1/2 hours per pound.
How to Serve Perfect Spiced Pulled Pork
- Pulled pork is superb in sliders, tacos, tostadas, nachos, salads, chili, stew, and the list goes on.
Can you freeze pulled pork?
- Yes! You can freeze pulled pork in freezer bags. It’s a great idea to do this in serving/meal-sized portions. Leave about an inch of space at the top of the bag, and removing all of the air, seal it tightly.
- The pork can stored for about four months.
If you can believe it, I don’t own a slow cooker. (GASP!) If you do own one, and want to make this recipe using it, here’s how.
PLAN AHEAD: Please note that, if you're going to brine the pork (which I highly recommend), you'll need to do so the morning before (24 hours ahead).
- 1 (approximately 4-pound) Boston Butt (Pork Shoulder)
- 1/4 cup black peppercorns
- 2 tablespoons whole allspice berries
- 5 small cinnamon sticks
- 6 bay leaves
- 1 teaspoon whole cloves
- 1 tablespoon smoked paprika
- 1/2 gallon water
- 1/2 pound (about 3/4 cup) Kosher salt
- 1/2 cup brown sugar
- 3 cups ice
- 5 teaspoons each ground cumin, dried oregano, smoked paprika, and brown sugar
- 2 1/2 teaspoons garlic powder
- 3/4 teaspoon each: ground cinnamon, ground cloves and salt
- 1/8 to 1/4 teaspoon cayenne pepper
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Combine all of the spices (first 6 ingredients) in a small bowl and set aside.
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In a medium-sized stock pot, bring the water to a boil with the salt and sugar. Stir once it's boiling to be sure all of the salt and sugar has dissolved.
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Turn the heat to low and add the bowl of spices. Let this steep over the low heat for about 5 minutes, stirring once or twice.
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Then turn off the heat and let the brine come to room temperature. (With a large quantity of liquid, cooling could take a while.)
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Once the brine is room temperature, place the pork in a large container, making sure it will be big enough that it won't overflow once you add the brine.
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Add the ice to the brine and carefully pour it over the meat -- I would do this step in the sink, if the container fits. Cover the container with the lid (if there is one), or plastic wrap. Either way, make sure the meat is completely submerged in the brine, and that it's sealed tightly. Place the container in the refrigerator and brine for about 24 hours.
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At some point while the meat is in the brine, mix all of the spice rub ingredients together in a small bowl. Be sure they are well blended and set aside.
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When you're ready to remove the meat from the brine, preheat the oven to 225° F, and adjust a rack to the lower third.
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Remove the meat and place it in a roasting pan -- one that's big enough so there are at least a few inches of room all around it. Pat the meat dry with a paper towel.
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Now add the spice rub to the entire surface of the meat, and use your hands to "rub" it in to be sure it adheres -- all of the sides should be well coated. The fat side should be facing up in the pan!
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Place the pan in the 225° F oven and slow roast the meat for about 2 1/2 hours per pound. When it's done the internal temperature should be about 190° F.
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Once you remove it from the oven, loosely cover with foil, and let it rest for about an hour. (Do not wash the pan yet!)
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Place the pork on a large, clean work surface. Gently lift and remove any large pieces of crusted fat on the top. Now you "pull" the meat apart with your hands. It should fall apart very easily.
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Add the pulled pork back to the pan and gently toss it with the pork juices and bits of the spice rub that are on the bottom of the pan.
Valentina, my pork is already brining! tomorrow I’ll make tacos….
Gabi, I hope you love it! 🙂
Your pulled pork is much more ambitious than mine. I brown boneless pork country ribs, throw them in the slow cooker with a chopped onion, salt and chili powder, squeeze on a lime or two, and walk away. Brining…I am in awe. I never think that far ahead.
OH, Valentina, I’m from Tennessee, and pulled pork is not something I get very much, or any, of in California. This sounds divine and my mouth is watering. I wonder if I can really get this organized to try it! – Kaye
Where do you find smoked paprika?
Penzey’s for sure (on 4th in SM), Bay Cities, and maybe Gelson’s . . . xo
I just fell in love!!! Haven’t even made this yet and I KNOW it is going to be amazing!!! Putting on my list for the next week or two – gotta stock up the freezer for the holidays and the eating machines (aka my sons) who will be visiting!!
Nancy, I hope you try it and love it! I’ve got two little eating machines of my own over here. Your boys are lucky their mom is such an amazing cook! 🙂
Okay, I rarely use my slow cooker and when I do, it’s usually for pulled pork, BUT… it doesn’t get this amazing crust! I have got to try your recipe as I am simply salivating looking at these photos! I can only imagine!!! YUM!
The “crust” is the best part! Especially when bits of it mix into the tender shreds of meat. Hope you try it! 🙂 Valentina
Oh, I love brining and spice rubs and slow cooking and I don’t have a slow cooker either 🙂 ! Here you have me very excited as coming from Australia your spice mixture varies from anything I have used with its cinnamon, cloves and allspice: am trying to taste on my palate and cannot. And, for once, living mostly alone, I am not afraid of wastage buying a large piece of meat, as it will be delightful to have this ‘yum’ in the freezer. And thanks for your very clear instructions !!
I’m so happy this sounds delicious to you. It really is! If I do say so myself. 😉 The mix of spices is so wonderful when it’s prepared in the oven because that’s how the “crust” is formed. And yes, the more leftovers the better! Enjoy every bite and thank you for visiting my site and recipes. ~Valentina
I absolutely love pulled pork and am glad this is roasted and not made in a slow cooker. I just think roasting gives much better flavor. I am going to grab a pork butt at the market this weekend and give this a go. Thanks, Valentina! xx
Thanks, David! I hope you love it as much as we did. I’m always sorry when I don’t triple the recipe. 🙂 So good to have at the ready!
I love pork and I got to tell you, pork in Sweden is like beef in North America. But, few people here know how to properly brine and cook pork “slow and low”. We have cuts that are similar, with fläskkarré bring the closest to Boston Butt. I like your brine recipe and will be trying it. We usually use a juniper berry brine, so this will give us a nice change. Like David, I’m glad you use the oven method. I’ve made pulled pork with my pressure cooker, but it’s not as good as a slow and low oven cook.
I love the flavor of juniper berries. I bet brining with them is terrific. I do love the oven because it’s what helps create the crust-like exterior with the spice rub. Hope you love it. Enjoy!
LOVE pulled pork. Any kind of BBQ, actually, but pulled pork is the best. I’ve cooked in outdoors in a smoker; indoors in a slow oven; and indoors in a slow cooker. They all work well (hard to exactly duplicate the outdoor smoky flavor indoors, though). This is an excellent recipe — thanks.
Thanks so much, John. I would love to try it in a smoker. I know what you mean about the outdoor smoky flavor — it enhances everything! 🙂
What a gorgeous recipe! Can’t believe it only takes 20 minutes and some passing of time to create this beauty. Wish I had some in front of me right now! Thanks for sharing with us…just pinned!
Thank YOU! I hope you try it and love it!
I’ve learned so much with this recipe! You deserve an award! Not only is the the perfect pulled pork recipe..but the best!!
Aww thank you so much Kasey! I hope you give it a go! 🙂
Just divine! A perfect weekend recipe. Leftovers in tacos would make another very easy dinner.
I LOVE having the leftovers around! Thanks. 🙂
I bet this makes the most delicious pulled pork sandwiches!
It does! 😀
oh my goodness, this looks and sounds AMAZING! I haven’t brined any meat in a while but I know it’s always worth it when we do.
I hope you try it! 🙂
Oh wow! This looks amazing. I love pulled pork and I love how full of tips your post is. It’s something I need to make soon. 🙂
Thank you! I hope you do, Edyta. Happy to hear the tips help. 🙂
Just reading your brining mixture, I know that your pulled pork has to be delicious. You have put a lot of thought into your flavor mixture.
Thanks, Karen. I do love this particular brine. I purposefully don’t bundle the spices into a boquet garni, so more of the flavors seep into the meat.
Pulled pork is a staple in our house! I smoke several pork shoulders each Fall, and then we freeze the pulled pork in smaller bags. It helps us get through the long winter nights! But I’ve actually never brined my pork shoulders. I need to try this out next time!
Thanks, David. So awesome you do that every fall! And so smart to freeze serving sizes too. 🙂
Nothing quite like pork shoulder. It’s wonderfully juicy! My go to for stews, as well.
Oh I love it in stews too! Delicious! Thanks, Frank. 🙂