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Pulled Pork Recipe

Posted March 9, 2012 by Stephanie

This has got to be the easiest pulled pork recipe ever. Honestly, it’s no fuss, no muss, it’s almost not even a recipe at all. I wasn’t really a big fan of pulled pork until I tasted this one. It’s pillowy soft and melts in your mouth like delicious pork cotton candy. Most of the pulled porks I’ve tried are drenched in sauce, which, while good, kind of masks the flavour of the pork. This pulled pork recipe uses only sugar and salt, so the end result is a touch salty, a tiny bit sweet and oh-so-porky.

This recipe is inspired from one of my favourite cookbooks, Momofuku. I dialed down the salt as I find the original recipe way too salty. You can use this pulled pork for anything. In the cookbook, they put in their ramen and kimchi stew. I’ve had in tacos, fried with rice or just on it’s own. It’s so delicious it goes with everything! Throw a hunk of meat in the oven, sit back and enjoy as your house fills up with the beautiful scent of roasting meat.

I am pork, I am pulled: I AM PULLED PORK!

Pulled Pork Recipe inspired by Momofuku
serves 4-6

  • 3 pound boneless pork shoulder
  • 1 tablespoon salt
  • 2 tablespoons sugar

Mix together the salt and sugar and rub all over the meat. Place in a bowl, cover and put in the fridge for at least 6 hours, but no more than 24.

Heat the oven to 250°F. Discard any liquid that has accumulated in your bowl pat the pork dry with paper towels. Put the shoulder in a roasting pan and put it in the oven and cook for 6 hours, basting with the rendered fat and pan juices every hour. Remove from the oven, cover and rest for 30 minutes.

Use two forks and pull apart the meat. Enjoy!


  1. arabella says:


  2. Amanda says:

    What a great simple recipe and the photos look so juicy! This recipe looks too good to not give it a try myself.

  3. Katia says:

    oooooh what a fascinating idea…. it’s basically just a roast pork! and if you need to, add your favourite barbecue sauce! fantastic!

  4. Lou says:

    that cutting board is amazing!!!

  5. Julie says:

    tomorrow’s dinner, looks amazing!

  6. Hanna says:

    Hi from Finland. My familyhas founs a new food favourite. Thanks!

  7. Hanna says:

    What I really meant is that my family has found a new food favourite! :-)

  8. Marie says:

    That looks so easy (time consuming) but doable! Thanks for posting that. I shall try it out.

  9. JP says:

    Just finished this for dinner, was delish!

  10. Joycie K says:

    This was really easy and absolutely delicious. My family was in pork heaven! I will always make pork this way and give up the slow cooker. This is sooo much better. We’ve eaten the leftovers Asian-style with lettuce leaves and rice, as Mexican tacos, and with barbecue sauce in sandwiches. It’s so versatile and delicious no matter how you want to use it. I did have trouble with the brown sugar crust burning. My family decided the brown sugar took it over the top and they don’t want it since it had a beautiful crust before the brown sugar. So now it just got even easier! (And I won’t have to worry about the fire alarms.)

  11. Christopher says:

    Man how simple, I really need to try this since pulled pork is such a versatile prepared meat.

    I loove your cutting board

  12. Maria V says:

    I’m trying your pilled pork recipe this weekend. Can’t wait to use it for tacos and sandwiches. Your photos are amazing and the pork roast looks so yummy. Can you tell that I love pork? BTW, the pig cutting board is just darling!

    1. Maria V says:

      Oops…I see a typo in my comment. It should be “pulled” pork, NOT pilled. I don’t think there’s such a word. Love your blogs!

  13. Candy says:

    Awesome photo n cutie presentation . How did you learn the food photo taking?

  14. heather says:

    Sounds lovely but at 250 here in an English cooker it would burn to a frazzle any idea what centigrade it could be cooked at


  15. GregK says:

    This was such a simple prep and it was just delicious. I added Garlic powder and onion powder to the ‘rub’ for added depth of flavor, also cooked for 8 hours @ 275 as I had a much larger roast. Served as carnitas/tacos and as Banh Mi. Both were well received.

  16. Jacob Crim says:

    So I got bone in. How would you recommend I adjust the cook time ??

    1. steph says:

      Six hours should be plenty, but depending on how many pounds it is, you may want to up the temperature to 300. Let me know how it works out!

      1. Jacob Crim says:

        I am trying 270 for five hours since I’m starting so late in the day. It’s only 3.4 LB.

  17. Thuy Phan says:

    HI <3. I've tried so many recipes on your blog. I just want to know how much pork should I buy to serve 15 people as a taco dish. And what do you recommend for the salsa to go with it?? I also have the pickled daikon made already but just want to make the party a little bit more fun with salsa and stuffs.

    1. steph says:

      Hi Thuy,

      I think kimchi would be a fun addition as well as just regular salsa or salsa verde. As for how many pounds of meat – it depends on if you’re serving anything else alongside with. I’d say 1/2 pound per person is good, but it depends. If you want to have a lot just in case, I’d go for 3/4 lbs per person.

  18. Keyan Kaplan says:

    I have a 5 pound roast and am looking forward to cooking it this way-how much time should I add to the recipe? Or can I check internal temp with a thermometer?

    1. Stephanie Le says:

      hi! it should be fine with the 6 hour roast. at that point, it should be cooked through and tender.

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