How to Make Basic Pulled Pork

The perfect base recipe to create meals for the whole week!

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Pulled pork is an amazing thing to make if you want to set yourself up with easy meals for a while. It is a bit of a labor of love, I will admit, but the results can seriously feed you for days upon days, so it is worth it in my mind.

Plus, in the grand scheme of things, it is easy! Sear your pork, cook your pork in the crock pot for 10-12 hours, shred your pork. BAM!

And while you can season for something specific, say barbecue seasoning for BBQ pulled pork, or more of a taco seasoning/Mexican seasoning for carnitas or enchiladas, I like to use very basic seasoning up front so I can use this pulled pork for ALL the things.

Pulled pork is best made using pork butt or pork shoulder. I typically use pork that we get from my in-laws (they raise pigs on their ranch), so the size is a bit unpredictable; they usually end up being somewhere around 5lbs I would bet. But, the beauty of this recipe is that the size of your butt/shoulder doesn’t affect it at all!

How we enjoy these? Here are a few of my favorite ways!

  • Mixed with BBQ sauce for BBQ Pulled Pork over Sweet Potatoes (recipe coming soon!)
  • Used in enchiladas for Pork Enchiladas Verdes (recipe coming soon!)
  • Crisped in a pan with taco seasoning for Pork Lettuce Carnitas Cups (recipe coming soon!)

One thing to note — Shredding the pork takes a while. I typically make a huge batch when we get a pork shoulder directly from my in-laws’ ranch, so perhaps the cuts I use have a bit more connective tissue and fat in them than a store bought cut would, but it usually ends up taking me an hour or so after it is done cooking to shred and remove all of the fat and connective tissue.

I really like these Cuisinart Meat Shredders to help get a lot of the meat separated, but there is really no substitute for just getting in there and using your hands.

Have you made these? Let me know what you think or any questions you have in the comments below!



  • Pork butt or pork shoulder
  • 2-3 cups of chicken broth
  • 1/2 large yellow onion, cut into large chunks
  • Salt and pepper to taste


Season your cut of pork on all sides with salt and pepper. Heat a pan on high (a cast iron pan is perfect if you have one), and sear the pork on all sides until crispy golden (about 2-3 mins per side, depending on the size of the cut). Once seared, place your pork in a crock pot, along with the broth and the onion chunks. Cook on low for about 10-12 hours.

Once done cooking, shred the pork, discarding the excess fat, connective tissue, and any bones.

Use immediately for a meal, or store in the fridge for future meals. The pork will store well for at least 7 days!

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