Pulled Pork You’ll Love!

Updated June 28, 2023

Pulled Pork recipes abound, but this is the first and only pulled pork recipe we’ve ever used; because it’s that good! Also, an easy barbecue sauce recipe follows the pork recipe, or you can buy ready-made sauce.

Two Days Before Serving Pulled Pork

Plan ahead, as the meat should marinate for 1-2 days.

This is a dry rub marinade and that fact just makes the recipe so much easier than you might expect.

In a pinch you can shorten the marinate time if you need to. I like to brush off some of the seasoning before cooking but if you are shortening the marinade time I would probably leave most of the seasoning on.

Pulled Pork


3-4 lb. pork shoulder blade roast

1/4 c. coarse salt

1/4 c. sugar

2 T.  dried, cracked rosemary

2 T. dried sage

1 T. coarsely ground black pepper

2 peeled and cut up carrots

2 celery stalks, chopped

1 yellow onion, chopped

1 c. white wine

2-3 c. chicken or beef broth

Barbecue sauce (see below)



Dry the pork with paper towel.  Remove any excess fat with a sharp knife.

Trim visible fat with a sharp knife

Put spices in a covered dish that will hold the pork. Mix the spices together.

Photo of pork loin and spices
Mix and rub spices over pork.

Add the dried pork to the dish and rub the spices over all the surface.

Cover and refrigerate for about 2 days.

Photo of pork loin marinating in dry rub
Pork marinating in dry rub

To cook:

Chop veggies and place them in the bottom of a crock pot.  Remove pork from dish and place it on top of the veggies in the crock pot. Cover with wine and broth.

Turn crock pot on high until the liquid starts to simmer, then turn down to low. Cook the loin for about 6-8 hours.

Remove the meat from the pot and place it in a large bowl. Remove and discard any visible fat. Shred the meat with two forks. Add some juice.  Serve with rolls and barbecue sauce.

Homemade Barbecue Sauce

The picture below is of Mary’s Barbeque Sauce, but I’ve made a speedier version which you will find below. It uses powdered onion and garlic and it is milder than the original recipe.

The speedier version also has half the sugar and I think it tastes great.

photo of cooking barbecue sauce ingredients
Combine barbecue sauce ingredients


15 oz. can tomato sauce

1/4 c. packed brown sugar

1/4 c. ketchup

1/4 c. apple cider vinegar

1 T. prepared mustard

1 T. chili powder

1/2 tsp. onion powder

1/4 tsp. garlic powder


Combine all remaining ingredients in a small saucepan. Bring to boil, stirring constantly, and reduce heat to simmer then cook 15 minutes, stirring occasionally.

Pulled Pork adapted recipe from Rocco Whalen, Fahrenheit restaurant.

*Feature photo credit: Jeffrey W. (license)

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Author: A. JoAnn

Here is where I share the beauty I find in everyday life; and the humor, too!

3 thoughts

  1. Best pulled pork I have ever eaten. Moist, juicy and tangy. I’m going to try the recipe this Thursday!

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