Are you ready for the biggest game of the year? Super Bowl Sunday is just around the corner, and you’re probably thinking about what delicious food to serve. Pulled pork is a fantastic option, and we’ve got you covered with some amazing recipes.
From classic Southern-style to spicy and sweet variations, we have 16 mouth-watering pulled pork recipes for you to try.
These recipes are perfect for a game-day party and are sure to score a touchdown with your guests.
Get ready to explore and find the perfect one to elevate your Super Bowl Sunday celebration!
Classic Southern Pulled Pork
Tender pulled pork in a rich Southern-style barbecue sauce.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup barbecue rub
- 1/4 cup brown sugar
- 1/4 cup apple cider vinegar
- 1/4 cup water
- 2 tablespoons Worcestershire sauce
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 1 cup barbecue sauce
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together the barbecue rub, brown sugar, salt, and pepper.
- Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- In a small bowl, whisk together the apple cider vinegar, water, Worcestershire sauce, smoked paprika, and garlic powder.
- Pour the vinegar mixture over the pork shoulder.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork cool slightly.
- Shred the pork with two forks and stir in the barbecue sauce.
- Serve the pulled pork hot, garnished with chopped fresh herbs or pickles, if desired.
Spicy Pulled Pork With BBQ Sauce
Spicy pulled pork with BBQ sauce is a delicious twist on traditional pulled pork.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup BBQ sauce
- 1/4 cup beer
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1/2 teaspoon ground cumin
- 1/2 teaspoon cayenne pepper
- Salt and pepper to taste
- 4 hamburger buns
- Coleslaw for serving
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together BBQ sauce, beer, brown sugar, smoked paprika, cumin, and cayenne pepper.
- Season the pork shoulder with salt and pepper.
- Place the pork shoulder in a large Dutch oven and pour the BBQ sauce mixture over it.
- Cover the Dutch oven with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours or until it is tender and easily shreds with a fork.
- Remove the pork from the oven and use two forks to shred it into bite-sized pieces.
- Strain the BBQ sauce mixture and discard the excess fat.
- Add the shredded pork back to the Dutch oven and toss it with the strained BBQ sauce mixture.
- Split the hamburger buns in half and toast them.
- Spoon the spicy pulled pork onto the toasted buns and top with coleslaw.
- Serve immediately and enjoy.
Sweet and Smoky Pulled Pork
Sweet and smoky pulled pork is a tender, flavorful dish.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup barbecue sauce
- 1/4 cup beer
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup wood chips
Instructions
- Preheat the smoker to 225°F.
- In a small bowl, mix together brown sugar, smoked paprika, garlic powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in the smoker, fat side up.
- Close the lid and smoke for 8 hours, or until the pork is tender and easily shreds with a fork.
- After 8 hours, brush the pork with barbecue sauce and beer.
- Continue to smoke for another 30 minutes, or until the sauce is caramelized.
- Remove the pork from the smoker and let it rest for 10 minutes.
- Shred the pork with two forks and serve.
Korean BBQ Pulled Pork
Korean BBQ Pulled Pork is a sweet and spicy twist on traditional pulled pork.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup Korean chili flakes
- 2 tablespoons brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons garlic, minced
- 1 tablespoon ginger, grated
- 1/4 cup chicken broth
- 1/4 cup Korean BBQ sauce
- 4 hamburger buns
- Coleslaw, for serving
Instructions
- Preheat the oven to 300°F.
- In a small bowl, mix together chili flakes, brown sugar, soy sauce, garlic, and ginger.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour in the chicken broth and cover the pot with a lid.
- Transfer the pot to the preheated oven and braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- After 6 hours, brush the pork with Korean BBQ sauce.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Shred the pork with two forks and stir to coat with the remaining BBQ sauce.
- Split the hamburger buns in half and spoon the pulled pork onto the buns.
- Top with coleslaw and serve immediately.
Pulled Pork With Honey and Brown Sugar
Sweet and tangy pulled pork with a honey and brown sugar glaze.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup honey
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 tablespoon chili powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce
- 1/4 cup beer
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together honey, brown sugar, smoked paprika, chili powder, salt, and black pepper.
- Rub the honey and brown sugar mixture all over the pork shoulder.
- Place the pork shoulder in a large Dutch oven or a foil-lined baking sheet.
- Pour in the barbecue sauce and beer.
- Cover the Dutch oven or baking sheet with a lid or foil.
- Roast the pork for 6-8 hours or until tender and easily shredded.
- Remove the pork from the oven and let it rest for 10-15 minutes.
- Shred the pork with two forks and serve.
Jamaican Jerk Pulled Pork
Jamaican Jerk Pulled Pork is a Caribbean-style dish with smoky and spicy flavors.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup jerk seasoning
- 1/4 cup brown sugar
- 2 tablespoons soy sauce
- 2 tablespoons lime juice
- 2 cloves garlic, minced
- 1 teaspoon grated ginger
- 1/4 cup chicken broth
- 1/4 cup wood chips, such as apple or cherry
Instructions
- Preheat the smoker to 225°F, using the wood chips for smoke flavor.
- In a small bowl, mix together the jerk seasoning, brown sugar, soy sauce, lime juice, garlic, and ginger.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in the smoker, fat side up, and close the lid.
- Smoke the pork for 8-10 hours, or until it reaches an internal temperature of 190°F.
- After 8 hours, begin checking the pork’s internal temperature every 30 minutes.
- Once the pork is cooked, remove it from the smoker and let it rest for 15-20 minutes.
- Use two forks to shred the pork into bite-sized pieces.
- Strain the cooking liquid and pour it over the shredded pork to keep it moist.
- Serve the Jamaican Jerk Pulled Pork on a bun, with your choice of toppings, such as coleslaw or pickles.
Slow Cooker Pulled Pork With Root Beer
Tender pulled pork infused with root beer flavor, slow-cooked to perfection.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup root beer
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
Instructions
- Season the pork shoulder with salt, pepper, smoked paprika, and garlic powder.
- Place the pork shoulder in a slow cooker.
- Pour root beer and barbecue sauce over the pork shoulder.
- Add brown sugar to the slow cooker.
- Cook on low for 8-10 hours or high for 4-6 hours.
- Shred the pork with two forks and stir to coat with the sauce.
- Serve hot on a bun or with your favorite sides.
Texas Style Pulled Pork With Beef Broth
Tender pulled pork in a rich beef broth sauce, infused with Texas-style barbecue flavor.
Ingredients
- 2 pounds boneless pork shoulder
- 1 cup beef broth
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup chopped fresh cilantro
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together beef broth, barbecue sauce, brown sugar, smoked paprika, garlic powder, salt, and black pepper.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour the beef broth mixture over the pork shoulder, making sure it is completely covered.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours or overnight, until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let it cool slightly.
- Shred the pork with two forks and stir to coat with the sauce.
- Serve the pulled pork hot, garnished with chopped cilantro.
Pulled Pork With Apple Cider Vinegar
Tender pulled pork infused with the tanginess of apple cider vinegar.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup apple cider vinegar
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper, to taste
- 4 hamburger buns, for serving
- Coleslaw, for serving
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, whisk together apple cider vinegar, barbecue sauce, brown sugar, smoked paprika, garlic powder, salt, and pepper.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Pour the vinegar mixture over the pork shoulder, making sure it is fully coated.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Using two forks, shred the pork into bite-sized pieces.
- Strain the cooking liquid and discard any excess fat.
- Add the strained cooking liquid back to the shredded pork and toss to coat.
- Split the hamburger buns in half and toast until lightly browned.
- Spoon the pulled pork onto the buns and top with coleslaw.
- Serve immediately and enjoy.
Memphis Style Dry Rubbed Pulled Pork
Tender pulled pork with a smoky Memphis style dry rub flavor.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup dry rub
- 1 tablespoon brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce
- 4 hamburger buns
- Coleslaw
Instructions
- Preheat the oven to 300°F.
- In a small bowl, mix together the dry rub, brown sugar, smoked paprika, garlic powder, onion powder, salt, and black pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or a foil-lined baking sheet.
- Bake the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- After 6 hours, begin checking the pork every 30 minutes until it is tender.
- Once the pork is tender, remove it from the oven and let it rest for 10-15 minutes.
- Use two forks to shred the pork into bite-sized pieces.
- Strain the juices from the pan and discard any excess fat.
- Add the barbecue sauce to the shredded pork and toss to coat.
- Split the hamburger buns in half and toast them.
- Spoon the pulled pork onto the buns and top with coleslaw.
- Serve immediately and enjoy.
Pulled Pork With Chipotle Peppers
Smoky pulled pork with a spicy kick from chipotle peppers.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup chipotle peppers in adobo sauce
- 1/4 cup brown sugar
- 2 tablespoons smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 cup barbecue sauce
- 4 hamburger buns
- Coleslaw
Instructions
- Preheat the oven to 300°F (150°C).
- In a blender or food processor, combine chipotle peppers, brown sugar, smoked paprika, salt, and black pepper.
- Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Shred the pork with two forks and stir in barbecue sauce.
- Split the hamburger buns in half and spoon the pulled pork onto them.
- Top with coleslaw and serve immediately.
Carolina Style Vinegar Based Pulled Pork
Tender pulled pork in a tangy vinegar-based sauce, a classic Carolina-style dish.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup vinegar-based barbecue sauce
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon cayenne pepper
- 1/4 cup water
- 4 hamburger buns
- Coleslaw, for serving
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, whisk together the barbecue sauce, brown sugar, smoked paprika, salt, black pepper, and cayenne pepper.
- Rub the spice mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or a heavy pot with a lid, fat side up.
- Add the water to the pot and cover it with a lid.
- Transfer the pot to the preheated oven and braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Use two forks to shred the pork into bite-sized pieces.
- Strain the cooking liquid and discard any excess fat.
- Add the strained cooking liquid to the shredded pork and toss to coat.
- Split the hamburger buns in half and spoon the pulled pork onto the buns.
- Serve with coleslaw and any additional barbecue sauce, if desired.
Pulled Pork With Mango Salsa
Tender pulled pork paired with a sweet and spicy mango salsa.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup barbecue sauce
- 1 ripe mango, diced
- 1/2 cup red onion, diced
- 1 jalapeño pepper, seeded and finely chopped
- 1/4 cup cilantro, chopped
- 2 tablespoons lime juice
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- Season the pork shoulder with salt and pepper.
- Place the pork shoulder in a Dutch oven or a large oven-safe pot.
- Brush the pork with barbecue sauce.
- Cover the pot and transfer it to the preheated oven.
- Braise the pork for 6 hours or until it’s tender and easily shreds with a fork.
- While the pork is cooking, prepare the mango salsa by combining the diced mango, red onion, jalapeño pepper, and cilantro in a bowl.
- Squeeze the lime juice over the mango mixture and toss to coat.
- Once the pork is cooked, remove it from the oven and let it rest for 10 minutes.
- Shred the pork with two forks and serve with the mango salsa spooned over the top.
Smoky Pulled Pork With Bacon and Onions
Smoky pulled pork with bacon and onions is a hearty, flavorful dish.
Ingredients
- 2 pounds boneless pork shoulder
- 6 slices of bacon
- 1 large onion, sliced
- 1/4 cup barbecue sauce
- 1/4 cup beer
- 2 tablespoons brown sugar
- 1 teaspoon smoked paprika
- Salt and pepper to taste
Instructions
- Preheat the oven to 300°F (150°C).
- In a large skillet, cook the bacon over medium heat until crispy.
- Remove the bacon from the skillet and set aside.
- Add the sliced onions to the skillet and cook until caramelized.
- In a small bowl, mix together the barbecue sauce, beer, brown sugar, smoked paprika, salt, and pepper.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Add the cooked bacon, onions, and sauce mixture to the pot.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let it cool slightly.
- Shred the pork with two forks and stir to combine with the sauce and onions.
- Serve the smoky pulled pork hot, garnished with additional bacon and onions if desired.
Pulled Pork With Peach BBQ Sauce
Tender pulled pork with a sweet and tangy peach BBQ sauce.
Ingredients
- 2 pounds boneless pork shoulder
- 1/4 cup peach jam
- 1/4 cup barbecue sauce
- 2 tablespoons brown sugar
- 1 tablespoon smoked paprika
- 1 teaspoon garlic powder
- Salt and pepper to taste
- 4 hamburger buns
- Coleslaw
Instructions
- Preheat the oven to 300°F (150°C).
- In a small bowl, mix together peach jam, barbecue sauce, brown sugar, smoked paprika, and garlic powder.
- Season the pork shoulder with salt and pepper.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Brush the peach BBQ sauce mixture all over the pork shoulder.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours or until it’s tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Shred the pork with two forks and stir to coat with the peach BBQ sauce.
- Split the hamburger buns in half and toast them.
- Spoon the pulled pork onto the buns and top with coleslaw.
- Serve immediately and enjoy.
Pulled Pork With Garlic and Herb Rub
Tender pulled pork with a flavorful garlic and herb rub.
Ingredients
- 2 pounds boneless pork shoulder
- 2 cloves garlic, minced
- 1 tablespoon olive oil
- 1 tablespoon chopped fresh rosemary
- 1 tablespoon chopped fresh thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon paprika
Instructions
- Preheat oven to 300°F.
- In a small bowl, mix together garlic, olive oil, rosemary, thyme, salt, pepper, and paprika.
- Rub the mixture all over the pork shoulder, making sure to coat it evenly.
- Place the pork shoulder in a large Dutch oven or oven-safe pot.
- Cover the pot with a lid and transfer it to the preheated oven.
- Braise the pork for 6-8 hours, or until it is tender and easily shreds with a fork.
- Remove the pot from the oven and let the pork rest for 10-15 minutes.
- Use two forks to shred the pork into bite-sized pieces.
- Serve the pulled pork hot, garnished with additional rosemary and thyme if desired.
Conclusion
You’ll score big with these pulled pork recipes on Super Bowl Sunday. Notably, 1.3 billion chicken wings aren’t the only favorite, as 11 million pounds of pork are consumed on this day. Try one of these 16 recipes, ranging from classic to Korean BBQ, to satisfy your crowd’s cravings.
