Pioneer Woman Pulled Pork Recipe | Easy BBQ Pulled Pork Made in the Oven or Crock Pot – Tender, Juicy, and Crowd-Pleasing
This Pioneer Woman–style pulled pork is all about big flavor with minimal effort. You get tender, juicy pork that falls apart with a fork and tastes like it simmered all day in a BBQ shack. The best part?
You can make it in the oven or the crock pot. It’s perfect for weeknights, game days, or feeding a hungry crowd without fuss. Pile it on buns, tuck it into tacos, or serve it over mashed potatoes—this one always hits the spot.
Why This Recipe Works
Simple seasoning, big flavor: A straightforward spice rub builds bold, smoky-sweet taste without complicated steps.
Two foolproof methods: Low and slow in the oven or hands-off in the slow cooker—both deliver fall-apart results.
Moist and tender every time: Braising with a little liquid keeps the pork juicy while it cooks.
Make-ahead friendly: Pulled pork tastes even better the next day, which makes it ideal for parties and meal prep.
Shopping List
- Pork shoulder (Boston butt), 4–5 pounds, boneless or bone-in
- Yellow onion, 1 large, sliced
- Garlic, 4 cloves, minced
- Apple cider vinegar, 1/4 cup
- Chicken broth or water, 1 cup
- BBQ sauce, 1 to 1 1/2 cups (your favorite)
- Brown sugar, 2 tablespoons
- Smoked paprika, 2 teaspoons
- Chili powder, 2 teaspoons
- Ground cumin, 1 teaspoon
- Onion powder, 1 teaspoon
- Garlic powder, 1 teaspoon
- Salt, 2 teaspoons (kosher works best)
- Black pepper, 1 teaspoon
- Optional: Liquid smoke, 1/2 teaspoon (for extra smokiness)
- Optional for serving: Buns, pickles, coleslaw
How to Make It
- Mix the spice rub. In a small bowl, combine brown sugar, smoked paprika, chili powder, cumin, onion powder, garlic powder, salt, and pepper.
- Prep the pork. Pat the pork shoulder dry with paper towels.
Rub the spice mixture all over, pressing it into every crevice.
- Build your base. Place sliced onions and minced garlic in the bottom of a Dutch oven (for oven method) or slow cooker. Add broth and apple cider vinegar. Stir in liquid smoke if using.
- Choose your method.
- Oven: Nestle the pork into the pot, cover with a lid, and cook at 300°F for 3 1/2 to 4 1/2 hours, until the meat shreds easily with a fork.
- Crock pot: Add the pork to the slow cooker, cover, and cook on Low for 8–10 hours or on High for 5–6 hours, until tender.
- Shred and sauce. Transfer the pork to a large bowl.
Skim fat from the cooking liquid. Shred the pork with two forks. Add 1 cup of the cooking juices and 1 cup BBQ sauce.
Toss to combine and taste. Add more sauce or juices as needed.
- Finish and serve. Keep warm over low heat. Serve on toasted buns with pickles and coleslaw, or load into tacos, baked potatoes, or bowls.
Keeping It Fresh
Refrigerate: Store pulled pork in an airtight container with a little cooking liquid for up to 4 days.
Freeze: Portion into freezer bags, press out air, and freeze for up to 3 months.
Thaw in the fridge overnight.
Reheat gently: Warm on the stovetop over low heat or in a 300°F oven, adding a splash of broth or sauce to keep it moist. For quick lunches, microwave in short bursts, stirring in between.
Health Benefits
Protein-rich: Pork shoulder is a solid source of complete protein for muscle repair and satiety.
Iron and B vitamins: Provides iron plus B vitamins like thiamin and B12, which support energy metabolism.
Make it lighter: Trim visible fat before cooking, skim fat from the cooking liquid, and serve on whole-grain buns with a crunchy slaw for fiber.
Sugar control: Choose a low-sugar BBQ sauce or make your own. You can also reduce the brown sugar in the rub if you prefer.
Common Mistakes to Avoid
- Rushing the cook time: Pulled pork needs low and slow heat to break down tough fibers.
If it won’t shred, it’s not done.
- Not enough seasoning: A big cut needs a generous rub. Don’t be shy.
- Too little moisture: Add broth and vinegar to protect against dryness and boost flavor.
- Skipping the rest: Let the pork sit 10–15 minutes before shredding so juices redistribute.
- Over-saucing: Balance is key. Start with a cup of sauce and add more gradually with some cooking liquid.
Variations You Can Try
- Carolina-style: Swap most of the BBQ sauce for a tangy vinegar-mustard sauce.
Add crushed red pepper for heat.
- Sweet heat: Stir in a tablespoon of hot honey or a diced chipotle pepper in adobo for smoky spice.
- Tex-Mex twist: Add 1 teaspoon oregano and 1 teaspoon ground coriander to the rub. Serve in tortillas with salsa and lime.
- Dry-rub only: Skip the BBQ sauce and finish with a splash of the cooking liquid plus a squeeze of lemon for a cleaner, savory flavor.
- Crispy ends: Spread shredded pork on a sheet pan and broil for 3–5 minutes for crunchy bits, then toss with sauce.
FAQ
Can I use pork loin instead of pork shoulder?
Pork loin is too lean and can dry out. For juicy, shreddable results, use pork shoulder (Boston butt).
If you must use loin, shorten the cook time and plan on slicing instead of shredding.
Do I need to sear the pork first?
Searing adds flavor, but it’s optional here. The spice rub and slow cook build plenty of taste. If you have time, brown the pork on all sides in a bit of oil before braising.
How do I know when it’s done?
It should shred easily with a fork and reach about 200–205°F internally.
If it’s tough, keep cooking. Toughness means it hasn’t broken down yet.
What’s the best BBQ sauce to use?
Use what you love. A balanced, not overly sweet sauce works well.
Try a smoky sauce for depth or a tangy vinegar-based one if you prefer less sweetness.
Can I make this ahead for a party?
Yes, pulled pork is perfect for making ahead. Reheat with some cooking liquid and keep warm in a slow cooker set to Warm for serving.
How can I make it spicier?
Add cayenne to the rub, use a spicy BBQ sauce, or stir in chopped chipotle in adobo when you shred the pork.
What should I serve with pulled pork?
Classic sides include coleslaw, pickles, baked beans, cornbread, and potato salad. For lighter options, try a green salad or grilled vegetables.
Wrapping Up
This Pioneer Woman–inspired pulled pork is reliable, flexible, and seriously delicious.
With a simple rub and a low-and-slow cook, you get tender meat that works for sandwiches, tacos, and more. Keep the method, tweak the sauce, and make it your own. It’s the kind of recipe you’ll use again and again—easy enough for weeknights, but good enough for guests.
Pioneer Woman Pulled Pork Recipe | Easy BBQ Pulled Pork Made in the Oven or Crock Pot - Tender, Juicy, and Crowd-Pleasing
Ingredients
- Pork shoulder (Boston butt), 4–5 pounds, boneless or bone-in
- Yellow onion, 1 large, sliced
- Garlic, 4 cloves, minced
- Apple cider vinegar, 1/4 cup
- Chicken broth or water, 1 cup
- BBQ sauce, 1 to 1 1/2 cups (your favorite)
- Brown sugar, 2 tablespoons
- Smoked paprika, 2 teaspoons
- Chili powder, 2 teaspoons
- Ground cumin, 1 teaspoon
- Onion powder, 1 teaspoon
- Garlic powder, 1 teaspoon
- Salt, 2 teaspoons (kosher works best)
- Black pepper, 1 teaspoon
- Optional: Liquid smoke, 1/2 teaspoon (for extra smokiness)
- Optional for serving: Buns, pickles, coleslaw
Instructions
- Mix the spice rub. In a small bowl, combine brown sugar, smoked paprika, chili powder, cumin, onion powder, garlic powder, salt, and pepper.
- Prep the pork. Pat the pork shoulder dry with paper towels. Rub the spice mixture all over, pressing it into every crevice.
- Build your base. Place sliced onions and minced garlic in the bottom of a Dutch oven (for oven method) or slow cooker. Add broth and apple cider vinegar. Stir in liquid smoke if using.
- Choose your method. Oven: Nestle the pork into the pot, cover with a lid, and cook at 300°F for 3 1/2 to 4 1/2 hours, until the meat shreds easily with a fork.
- Crock pot: Add the pork to the slow cooker, cover, and cook on Low for 8–10 hours or on High for 5–6 hours, until tender.
- Shred and sauce. Transfer the pork to a large bowl. Skim fat from the cooking liquid. Shred the pork with two forks. Add 1 cup of the cooking juices and 1 cup BBQ sauce. Toss to combine and taste. Add more sauce or juices as needed.
- Finish and serve. Keep warm over low heat. Serve on toasted buns with pickles and coleslaw, or load into tacos, baked potatoes, or bowls.
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