Updated 30 September 2026
Pulled pork is one of the easiest crowd-feeders there is: a pork shoulder, a good rub and a long, slow cook, and you've got a pile of tender, smoky meat for buns, wraps or loaded fries. The shoulder is the right cut because it's well marbled and full of connective tissue, which melts over hours into soft, juicy meat that pulls apart with two forks. Here's how to cook pulled pork in the oven, slow cooker or on the BBQ, with times for each.
The cut
Our Boneless Pork Shoulder 1.5kg (£13.99) is a 1.5kg boneless shoulder with the rind removed, which is ideal for pulled pork: the rub goes straight onto the meat and forms a tasty bark. A 1.5kg shoulder loses a good amount of weight during cooking and feeds roughly 6–8 in buns. For a bigger crowd, cook two side by side; the time stays about the same.
Pulled pork rub
- 2 tbsp soft brown sugar
- 1 tbsp smoked paprika
- 2 tsp salt
- 1 tsp black pepper
- 1 tsp garlic granules
- 1 tsp onion granules
- 1 tsp ground cumin
- ½ tsp chilli powder (optional)
Pat the pork dry and rub it all over. Wrap it and leave it in the fridge overnight if you can. For a shortcut, use Dylan's Barbecue Seasoning (£4.99).
How to cook pulled pork in the oven
- Heat the oven to 150°C (130°C fan, gas 2).
- Put the pork in a roasting tin or casserole on a bed of sliced onion, and pour in 150ml apple juice, cider or stock.
- Cover tightly with foil or a lid.
- Cook for 5–6 hours, until the meat pulls apart easily with a fork.
- For more bark, remove the foil for the last 30–45 minutes and turn the oven up to 180°C.
Slow cooker pulled pork
Put the rubbed pork on sliced onions in the slow cooker with 100ml apple juice or stock. Cook on low for 8–10 hours, or high for 5–6 hours. Our slow cooker pork shoulder guide has more detail. For a crisper finish, shred the meat and spread it on a tray under a hot grill for a few minutes.
Pulled pork on the BBQ
Set up for indirect cooking at 110–130°C with the lid on, with a drip tray under the meat and a handful of soaked wood chips for smoke. Cook for 1–1½ hours per kg (so about 6–8 hours for a 1.5kg shoulder), keeping the temperature steady. Many people wrap it in foil with a splash of apple juice once the bark has set, which speeds it up and keeps it moist.
How long to cook pulled pork
| Method | Temperature | 1.5kg boneless shoulder |
|---|---|---|
| Oven, covered | 150°C (130°C fan) | 5–6 hours |
| Slow cooker | Low / High | 8–10 hours / 5–6 hours |
| BBQ, indirect | 110–130°C | 6–8 hours |
How to tell it's ready
Pulled pork is about tenderness, not a single time. It's ready when a fork twists easily in the meat and it falls apart. A probe will read about 90–95°C in the centre, which is the range pitmasters usually aim for; at that point the collagen has melted. It's well past the point where pork is safely cooked through.
Shredding and saucing
Rest the pork for 20–30 minutes, then shred it with two forks, discarding any lumps of fat. Pour over some of the cooking juices, skimmed of fat, to keep it moist. Add BBQ sauce to taste, or a splash of cider vinegar for a Carolina-style tang. Middletons Double Smoke Glaze 110g (£1.99) mixed with the juices makes a quick smoky sauce.
Serving ideas
- Brioche buns with coleslaw and pickles
- Loaded fries or nachos
- Wraps with slaw and hot sauce
- Pulled pork mac and cheese
Storing and freezing
Cooked pulled pork keeps for up to 3 days in the fridge, or 3 months in the freezer. Freeze it in portions with some of the juices. Reheat it covered, with a splash of water or stock, until it's piping hot all the way through.
Why does pulled pork stall?
If you cook on the BBQ with a probe in, you may notice the temperature sit at around 65–75°C for an hour or more. This is known as "the stall", and it's normal: moisture evaporating from the surface cools the meat as fast as the heat warms it. Don't turn the heat up. Either wait it out, or wrap the pork tightly in foil with a splash of apple juice, which stops the evaporation and pushes it through. The same thing happens more gently in the oven, which is one reason covering the tin helps.
Pulled pork tips
- Low and slow. High heat makes the meat tough.
- Don't rush it. If it's not pulling, give it longer.
- Keep the juices. They're full of flavour.
More pork guides
Browse pork joints, BBQ meat and all pork.
Shop the cuts in this guide
How we pack your order
Your order is packed at our butchery at St Stephen, near St Austell, in a double-walled box with a sealed thermal liner and gel ice packs, then delivered by DPD next-day on the day you choose. Free delivery over £85.
Extra strong boxWhite double-walled corrugated cardboard
Thermal linerAir-infused, padded and sealed
Gel ice packsRecyclable film, non-toxic food-grade gel
DPD deliveryOn the day you choose
Pulled pork FAQs
How long does pulled pork take to cook?
A 1.5kg boneless shoulder takes about 5–6 hours in a 150°C oven, 8–10 hours on low in a slow cooker, or 6–8 hours on a BBQ at 110–130°C.
What is the best cut for pulled pork?
Pork shoulder. It's well marbled and full of connective tissue, which melts during slow cooking.
What temperature is pulled pork ready?
It's ready to pull at about 90–95°C in the centre, when a fork twists easily in the meat.
Should you cover pulled pork in the oven?
Yes, cover it for most of the cook to keep it moist, then uncover it for the last 30–45 minutes to build a bark.
Can you freeze pulled pork?
Yes. Freeze it in portions with some of the cooking juices for up to 3 months, and reheat until piping hot.
