Farmhouse Pulled Pork

This farmhouse pulled pork recipe has been a cornerstone for feeding large groups and making easy family meals. With just a handful of simple ingredients cooked low and slow, it guarantees tender, flavorful meat that’s perfect for sandwiches, loaded baked potatoes, or any casual gathering.

I first made this recipe for a summer backyard party and was amazed at how well the pork turned out with almost no fuss. Now it’s our go to for any time we need a crowd pleaser.

Ingredients

• Pork Shoulder roast: also called pork butt the star of the dish because it stays juicy and becomes incredibly tender when cooked slowly. Choose a roast with a good mix of fat and meat for best flavor
• Seasoned Salt: such as McCormick’s Applewood seasoning adds a smoky but subtle depth to the pork. I recommend picking a high quality seasoned salt for the best results
• Your favorite soda: about one cup Cherryflavored sodas are my favorite as they add a hint of sweetness and complexity, but plain cola or root beer work too. Use a full sugar soda, not diet
• Barbecue Sauce: Sweet Baby Ray’s is my top pick for its balanced flavor and thickness, but any good BBQ sauce will do. Consider having a couple of bottles handy to adjust saucing to taste

Instructions

Sauté the Aromatics:

(Not required for this recipe as it uses simple seasoning, but prepping your seasoning mix while the pork rests is helpful)

Prepare the Slow Cooker:

Spray your slow cooker with non stick cooking spray or line it with a disposable liner to make cleanup easier. Place the pork shoulder roast fat side up in the slow cooker.

Season and Add Liquid:

Rub the seasoned salt evenly over the entire surface of the pork shoulder. Pour the soda carefully around the sides of the roast, being sure not to pour directly onto the seasoned salt to keep the dry rub intact.

Cook the Pork:

Cover the slow cooker with its lid. Set it to low and cook for 10 to 12 hours, or use the high setting for 7 to 9 hours if you are short on time. Cooking low and slow yields the most tender, shreddable pork.

Check and Shred:

Once the pork is tender enough to pull apart easily with two forks, remove any bones if present. If there is excess cooking liquid, carefully scoop some out to prevent the final product from becoming watery. Shred the pork directly in the slow cooker or transfer it to a large bowl.

Add Barbecue Sauce and Finish:

Pour the barbecue sauce over the shredded pork. Stir thoroughly to coat all the meat. Turn the slow cooker to the keep warm setting and stir occasionally while serving to keep the pork moist and evenly heated.

I really love the mix of soda and seasoned salt for cooking this pork. There’s a subtle brightness and sweetness that perfectly balances the savory meat flavors. My family always looks forward to the texture and flavor combo, and the slow cooker method means I can set it and forget it for hours.

Storage Tips

Store leftover pulled pork in airtight containers in the refrigerator and use within four days for best quality. If freezing, portion it into meal sized containers or heavy duty freezer bags. Avoid stacking hot pork containers in the freezer freeze individually first to keep food safety in check.

Ingredient Substitutions

If you want to avoid soda, water works, but you’ll miss some of the sweet undertones. Barbecue sauce can be swapped for homemade or regional favorites like Carolina vinegar based sauces or spicy Texas style sauces depending on your taste. Seasoned salt can be replaced by a blend of kosher salt, smoked paprika, garlic powder, and a little brown sugar for an easy DIY rub

Serving Suggestions

Serve pulled pork on soft hamburger buns with coleslaw for a classic BBQ sandwich. Pile it on baked potatoes topped with sour cream and cheese for comfort food vibes. Try it as a filling in tacos or quesadillas with fresh salsa and avocado for a quick weeknight dinner

This farmhouse pulled pork is a reliable crowd pleaser that’s easy to prepare and reheats well. It’s perfect for sandwiches, baked potatoes, or any casual gathering.

FAQs About This Recipe

→ What cut of pork is best for pulled pork?

Pork shoulder, also known as Boston butt or picnic shoulder, is ideal due to its fat content and connective tissue that break down with slow cooking.

→ How long should I cook pork shoulder for shredding?

Cooking on low heat for 10-12 hours or high for 7-9 hours in a slow cooker ensures the pork becomes tender enough to shred easily.

→ Can I use soda instead of water for cooking pulled pork?

Yes, using a small amount of soda adds a subtle sweetness and helps tenderize the pork during slow cooking.

→ How do I reheat pulled pork without drying it out?

Reheat in a foil-lined electric roaster at 300℉, stirring every 20-30 minutes, and add BBQ sauce during reheating to keep it moist.

→ What are some ways to use leftover pulled pork?

Leftovers can be transformed into sandwiches, loaded baked potatoes, quesadillas, sliders, or served over fries and nachos for variety.

→ How should pulled pork be stored for best quality?

Use airtight containers, refrigerate for up to 4 days, or freeze for up to two months to maintain flavor and freshness.