Making pulled pork is a labour of love, requiring patience and attention to detail to achieve the tender, flavourful finish synonymous with this classic dish. To start, the pork shoulder/butt you choose needs to be well marbled, with a relatively high fat content to ensure a succulent end product. Begin by generously seasoning the meat with a dry rub composed of a blend of spices such as paprika, garlic powder, onion powder, brown sugar, salt and pepper. You should allow the seasoned meat to marinate for a few hours if you can, although many cooks argue that fantastic results can be achieved by applying a barbecue rub right before cooking. 

When ready to cook, the pork is typically slow-cooked for hours over a low heat until fall-apart tender. This can be done using various techniques including in a barbecue, smoker, oven or slow cooker. Many recipes also involve adding flavour through liquids including apple cider vinegar, beer or broth to keep the meat moist. Once the pork is cooked, it is shredded using forks or tongs, discarding any excess fat. The pulled pork is then typically mixed with a vibrant barbecue sauce to serve.

Traditionally pulled pork is served with a range of accompaniments that complement its rich, smoky flavour. One of the most iconic Southern North American pairings is coleslaw, which cuts through the fattiness in the succulent meat. Other traditional side dishes include cornbread, baked beans and jalapeños. The tangy sweetness of barbecue sauce is a staple condiment, enhancing the savoury notes in the pork. Freshly sliced onions or pickles also go very well with pulled pork, creating a more nuanced flavour profile. Ultimately, as pulled pork is a succulent, fatty meat, the best foods to pair with it are those which are salty, sweet or acidic. This helps balance out the flavours and cut through the richness of the pork, while also highlighting the tenderness of the meat. 

Pulled pork is a true barbecue classic, but many people avoid making it at home due to the time commitment involved - slow-cooked pork can take up to 12 hours. We’ve developed a ‘hot and fast’ method for cooking pulled pork that will give you excellent and extremely similar results in 4-5 hours. If you'd like to cook your pork the traditional 'slow' way, use the below recipe, reducing the temperature to 120C, increasing the cooking time and wrapping the pork in foil when the temperature stalls (stops rising) at around 71C. 

Making pulled pork in the oven is a great way to slow cook the meat if you do not have access to a barbecue or smoker. To begin, preheat the oven to 150°C. There are many ways to prepare pulled pork in the oven, but recipes typically begin with seasoning your pork shoulder or pork butt generously with your preferred spice rub, ensuring the meat is well coated on all sides. If you have time, leave the seasoned meat to marinate in the fridge for a few hours. Once ready to cook, place the pork in a roasting tray and cover tightly with foil to help retain the moisture. Roast in the oven for 7 hours per 2 kilograms of meat. Halfway through the cooking time, baste the meat with either apple cider vinegar, beer or beef stock to keep it moist and add flavour. Once the pork is pull-apart tender, it is ready to remove from the oven. Once cooked, leave to rest for a few minutes before shredding with forks or tongs.

To make pulled pork in a slow cooker, begin by seasoning your pork shoulder or pork butt with your dry rub of choice, making sure the meat is fully coated. Once seasoned, place in the slow cooker and add around 250ml of liquid - either apple cider vinegar, beer or broth. Set the slow cooker on low heat and leave to cook for 8-10 hours per 2-3 kilograms of meat. You can tell the meat is ready to eat when it is falling apart and easily shreds with a fork. Once cooked, remove from the slow cooker and shred using two forks or tongs, making sure to discard any excess fat. Serve the pulled pork over buns with your favourite barbecue sauce. 

There are a range of delicious ways you can use leftover pulled pork to create exciting new dishes the next day. One popular option is to reuse the meat in tacos, quesadillas or enchiladas. Why not try adding the meat into a hearty chilli or stew, or using it as a topper for loaded baked potatoes? Pulled pork is also a fantastic filling for sandwiches or wraps, and works well as an ingredient for an eggs Benedict brunch, a waffle topping, or as an ingredient in egg fried rice. 

Yes, pulled pork can be frozen and stored for future use, making it a great dish to batch cook and portion for later. To freeze the pork, make sure that it has cooled completely to room temperature, then transfer to airtight containers or freezer bags. Label the containers with a date to keep track of the freshness, then store for up to three months in the freezer. 

When you want to reheat the pulled pork, thaw the meat overnight in the fridge, then reheat it gently in a saucepan on the stove over a low heat, stirring occasionally until fully heated through. Alternatively, reheat the thawed meat in the microwave, heating it in short intervals and stirring occasionally. Either way, a splash of broth or barbecue sauce will help keep the pulled pork tender during reheating. 

If you are looking for a family-style recipe for your next barbecue try our fast barbecue pulled pork recipe, or Matt Weedon’s pulled pork buns with apple and smoked bacon. If you’re looking for something with slightly bolder flavours, try Louise Robinson’s sous vide Cuban-style pulled pork with mango and pineapple salsa, or for something slightly more refined, Chantelle Nicholson’s pulled pork and chorizo ‘raviolo’ with pickled cucumber, sesame, peanut and green chilli.