Pulled Pork Recipes: 16 Ways to Turn One Pork Shoulder Into a Week of Dinners, From Slow Cooker Classics to Leftover Nachos

Pulled pork recipes are the smartest way to feed a crowd on a budget, because one big pork shoulder can turn into a whole week of dinners. Cook it low and slow until it falls apart, shred it with two forks, and suddenly you have sandwiches tonight, tacos tomorrow and nachos for game day. Interest stays strong all year: on Google Trends, pulled pork holds a steady search average well above most dishes and climbs again in the holiday and game-day weeks, while the most popular slow cooker version on one of the biggest recipe sites has more than 5,000 ratings. Here are 16 ideas, from the classic slow cooker method and Carolina barbecue styles to casseroles, pizza and a breakfast hash, each with what you will need and easy steps..

Slow Cooker Pulled Pork Recipes Start Here: The 5,000-Rating Method

The slow cooker method is the one most home cooks fall in love with first, and for good reason. You rub a pork shoulder with brown sugar and spices, set it on a bed of sliced onions, pour in a little broth and vinegar, and walk away for eight to ten hours. The fat slowly melts into the meat, so it stays juicy and shreds with almost no effort. One shoulder feeds eight to ten people, and every other idea in this list starts with a batch like this one. Save the cooking juices, because they keep leftovers moist..

You will need: 1 bone-in pork shoulder (6 to 8 pounds), 2 tablespoons brown sugar, 1 tablespoon smoked paprika, 2 teaspoons salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, 2 onions sliced, 1/2 cup chicken broth, 1/4 cup apple cider vinegar, barbecue sauce and soft buns to serve.

How to make it: 1. Mix the sugar and spices and rub them all over the pork. 2. Lay the onions in the slow cooker, set the pork on top and pour the broth and vinegar around it. 3. Cover and cook on low for 8 to 10 hours, until the meat pulls apart easily. 4. Lift out the pork, remove the bone and shred the meat with two forks. 5. Stir in a ladle of the cooking juices and as much barbecue sauce as you like.

Oven Pulled Pork Recipes: Braised Shoulder for a Crowd

No slow cooker? A heavy covered pot in a low oven gives you the same tender result, and many cooks think the meat browns even better. Sear the seasoned shoulder first for a deep, savory crust, then braise it with onions, garlic and a splash of cider until it is soft enough to collapse under a fork. This is the version to make for a holiday open house or a big family Sunday, because the oven frees up your counter and the pot goes straight to the table. Plan about an hour per pound at low heat, a rule that works for most oven pulled pork recipes.

You will need: 1 boneless pork shoulder (5 to 6 pounds), 2 tablespoons oil, 2 tablespoons barbecue spice rub, 1 large onion sliced, 6 garlic cloves, 1 cup apple cider or broth, 2 tablespoons apple cider vinegar, salt and pepper.

How to make it: 1. Heat the oven to 300 F and season the pork well with the rub, salt and pepper. 2. Brown the pork on all sides in the oil in a heavy pot. 3. Add the onion, garlic, cider and vinegar, cover tightly and move the pot to the oven. 4. Braise for 5 to 6 hours, until the pork is fork tender. 5. Shred the meat in the pot and toss it with the juices before serving.

Texas-Style Pork Shoulder With a Sweet and Smoky Rub

Texas pitmasters are famous for brisket, but plenty of Texas home cooks give pork shoulder the same treatment: a bold rub, low heat and patience. The secret is the bark, that dark, sticky crust that forms when brown sugar, chili powder and smoked paprika meet slow heat. Whether you use a smoker, a covered grill or the oven, cook the pork until it reaches about 200 F inside, which is when the connective tissue melts and the meat pulls apart. Mix pieces of bark into every serving so each bite gets that smoky edge. Many barbecue fans call this the best of all pulled pork recipes.

You will need: 1 pork shoulder (6 to 8 pounds), 1/4 cup brown sugar, 2 tablespoons smoked paprika, 1 tablespoon chili powder, 1 tablespoon salt, 2 teaspoons black pepper, 2 teaspoons garlic powder, 1 teaspoon cumin, yellow mustard to help the rub stick, apple juice for spritzing.

How to make it: 1. Brush the pork with a thin layer of mustard and press the rub all over it. 2. Cook at 250 F in a smoker, covered grill or oven, spritzing with apple juice every hour or so. 3. When the bark is dark, wrap the pork in foil and keep cooking until it reaches about 200 F inside. 4. Rest it, still wrapped, for 45 minutes. 5. Pull the meat into chunks and mix the crusty bark through the tender pieces.

North Carolina Vinegar Barbecue With Slaw on Top

In eastern North Carolina, pulled pork is dressed with a thin, tangy sauce of vinegar, red pepper flakes and a touch of sugar, with no tomato in sight. According to the history of pulled pork, the Carolinas are one of the dish’s great homes, and locals still argue about whose sauce is best. The sharp vinegar cuts through the rich meat, and a heap of crunchy coleslaw goes right on the sandwich, not on the side. It is one of the brightest, simplest pulled pork recipes you can make at home.

You will need: 4 cups pulled pork, 1 cup apple cider vinegar, 1 tablespoon brown sugar, 1 to 2 teaspoons red pepper flakes, 1 teaspoon salt, 1/2 teaspoon black pepper, soft buns, creamy or vinegar coleslaw.

How to make it: 1. Shake the vinegar, sugar, pepper flakes, salt and pepper in a jar until the sugar dissolves. 2. Let the sauce sit for at least an hour so the heat blooms. 3. Toss the warm pulled pork with a few spoonfuls of sauce. 4. Pile the pork on buns and top each one with coleslaw. 5. Serve the extra sauce on the side for splashing.

South Carolina Mustard Sauce Barbecue

Head into the middle of South Carolina and the sauce turns golden. Mustard barbecue sauce, often linked to the German families who settled the area, mixes yellow mustard with vinegar, honey and black pepper for a tangy, sweet and slightly spicy finish. It clings beautifully to pulled pork and looks gorgeous on a sandwich next to hash, a classic local side often served over rice. If you want to try other regional styles, our homemade BBQ sauce guide covers a dozen more. A spoon of this golden sauce wakes up any leftover pork.

You will need: 4 cups pulled pork, 3/4 cup yellow mustard, 1/4 cup apple cider vinegar, 1/4 cup honey, 2 tablespoons brown sugar, 1 tablespoon butter, 1 teaspoon black pepper, 1/2 teaspoon garlic powder, a pinch of cayenne, buns.

How to make it: 1. Simmer the mustard, vinegar, honey, sugar, butter and spices for 10 minutes, stirring. 2. Cool the sauce slightly so it thickens. 3. Toss half of it with the warm pulled pork. 4. Serve the pork on buns with pickles, or over rice. 5. Keep the remaining sauce in the fridge for up to two weeks.

Classic Pulled Pork Recipes: Sandwiches on Soft Buns

The sandwich is the reason most people make pulled pork in the first place. A soft, lightly toasted bun soaks up the juices without falling apart, and a few crisp pickles add a sour crunch against the sweet barbecue sauce. Warm the pork with a splash of its cooking liquid so it is juicy, then pile it high. Set out sauce, pickles, sliced onions and slaw and let everyone build their own. Of all the pulled pork recipes in this list, this is the one kids and grandparents agree on every time.

You will need: 4 cups warm pulled pork, 6 soft brioche or potato buns, 1 cup barbecue sauce, dill pickle chips, thinly sliced red onion, coleslaw, butter for toasting.

How to make it: 1. Warm the pulled pork in a pan with a few spoons of its juices. 2. Stir in barbecue sauce until the meat is glossy. 3. Butter the cut sides of the buns and toast them in a hot skillet. 4. Pile the pork on the bottom buns and top with pickles, onion and slaw. 5. Close the sandwiches and serve right away.

Pulled Pork Recipes for Parties: A Build-Your-Own Platter

For a holiday party or a game-day crowd, skip plating and set out a big pulled pork platter. Fill trays with warm pork, slider buns, creamy macaroni salad, potato salad and coleslaw, plus little cups of different sauces so guests can mix sweet, tangy and spicy. Slider buns let people try two or three combinations without filling up. The pork can be cooked a day ahead and reheated in a covered dish, which leaves you free to enjoy your own party instead of standing at the stove.

You will need: 6 to 8 cups pulled pork, 24 slider buns, macaroni salad, potato salad, coleslaw, pickled jalapenos, 2 or 3 barbecue sauces, pickles, foil trays or platters.

How to make it: 1. Reheat the pork covered at 325 F with a splash of juices until hot, about 30 minutes. 2. Split the slider buns and keep them wrapped in a clean towel. 3. Spoon the salads and slaw into serving trays. 4. Pour the sauces into small cups and add spoons. 5. Set everything out buffet style and refill the pork as needed.

Pulled Pork Recipes Kids Love: Mac and Cheese Bake

Two comfort foods in one dish make this the leftover makeover that disappears fastest. Creamy cheddar macaroni gets layered with barbecue pulled pork, then baked under a buttery crumb topping until the edges are bubbling and brown. The smoky meat seasons the whole casserole, so the sauce needs nothing fancy. It is a great way to stretch two cups of leftover pork into dinner for six, and it can be assembled in the morning and baked when everyone gets home. Scatter green onions on top for color.

You will need: 1 pound elbow macaroni, 4 tablespoons butter, 1/4 cup flour, 3 cups milk, 3 cups shredded sharp cheddar, 2 cups pulled pork, 1/3 cup barbecue sauce, 1 cup panko crumbs, 2 green onions sliced, salt and pepper.

How to make it: 1. Cook the macaroni until just shy of tender and drain. 2. Melt 3 tablespoons butter, whisk in the flour, then the milk, and simmer until thick. 3. Stir in the cheese, then the pasta, and season well. 4. Toss the pork with the sauce and layer it with the mac and cheese in a baking dish. 5. Top with panko mixed with the last tablespoon of melted butter and bake at 375 F for 25 minutes.

Leftover Pulled Pork Recipes: Loaded Sheet Pan Nachos

When the week winds down and there is a cup or two of pork left, nachos are the answer. Spread sturdy tortilla chips on a sheet pan, scatter the pork, beans and plenty of cheese, and bake just until everything melts together. Then go wild with cold toppings: tomatoes, red onion, jalapenos, cilantro, sour cream and a zigzag of barbecue sauce. A single pan feeds a whole couch of game-day fans, and it takes about 15 minutes from fridge to table. Layer the chips in two rounds so every chip gets topping.

You will need: 1 large bag tortilla chips, 2 cups pulled pork, 1 can black beans drained, 3 cups shredded cheddar or Mexican blend cheese, 1 tomato diced, 1/2 red onion diced, pickled jalapenos, cilantro, sour cream, barbecue sauce.

How to make it: 1. Heat the oven to 400 F and line a sheet pan with parchment. 2. Spread half the chips and top with half the pork, beans and cheese. 3. Repeat with a second layer. 4. Bake for 8 to 10 minutes, until the cheese is melted. 5. Top with tomato, onion, jalapenos, cilantro, sour cream and a drizzle of sauce.

Easy Pulled Pork Recipes: Tacos With Quick Pickled Onions

Pulled pork makes some of the easiest tacos you will ever serve. Crisp the shredded meat in a hot skillet so the edges get a little crunchy, then tuck it into warm corn tortillas with bright pink pickled onions, fresh cilantro and a squeeze of lime. The onions take 15 minutes and keep for two weeks, so make a jar while the skillet heats. A spoon of salsa verde or a little crumbled cheese finishes them off. It is a fast weeknight dinner that tastes like a taco truck stop.

You will need: 3 cups pulled pork, 12 small corn tortillas, 1 red onion thinly sliced, 1/2 cup vinegar, 1 teaspoon sugar, 1 teaspoon salt, cilantro, lime wedges, salsa verde, crumbled cotija cheese, 1 teaspoon cumin, 1 tablespoon oil.

How to make it: 1. Pour the hot vinegar, sugar and salt over the onion and let it sit 15 minutes. 2. Heat the oil in a skillet, add the pork and cumin, and fry until the edges crisp. 3. Warm the tortillas in a dry pan. 4. Fill each tortilla with pork, pickled onions and cilantro. 5. Finish with salsa, cheese and a squeeze of lime.

Loaded Baked Potatoes With Barbecue Topping

A big fluffy baked potato is the perfect bowl for leftover pork. Rub russets with oil and salt and bake until the skins crackle, then split them open and fluff the insides with butter. Pile on warm barbecue pork, melted cheddar, a spoon of sour cream and some green onions, and dinner is done. Serve with a green salad or roasted green beans to round out the plate. Kids love building their own, and the potatoes can bake while you get everything else ready. It is cozy, filling and one of the most budget friendly pulled pork recipes around.

You will need: 4 large russet potatoes, olive oil, coarse salt, 4 tablespoons butter, 2 cups pulled pork, 1/2 cup barbecue sauce, 1 cup shredded cheddar, sour cream, green onions.

How to make it: 1. Heat the oven to 425 F, rub the potatoes with oil and salt and prick them with a fork. 2. Bake for 50 to 60 minutes, until tender all the way through. 3. Warm the pork with the barbecue sauce. 4. Split the potatoes and fluff the insides with butter. 5. Top with pork and cheese, return to the oven for 3 minutes, then add sour cream and green onions.

Crispy Leftover Quesadillas With Melty Cheese

Quesadillas turn a small amount of leftover pork into a crunchy, cheesy lunch in under ten minutes. Flour tortillas get a layer of melty cheese, barbecue pork, a few beans or corn, and another sprinkle of cheese to glue it all together. Cook them in a dry skillet over medium heat so the outside turns golden and crisp while the middle melts. Slice into wedges and serve with salsa, guacamole and a tangle of crunchy cabbage slaw. They are also an easy snack for a crowd when cut into small triangles, which makes them one of the quickest pulled pork recipes for parties.

You will need: 4 large flour tortillas, 2 cups pulled pork, 2 cups shredded Monterey Jack or cheddar, 1/2 cup black beans or corn, 1/4 cup barbecue sauce, salsa, guacamole, shredded cabbage, lime.

How to make it: 1. Toss the pork with the barbecue sauce. 2. Sprinkle cheese over half of each tortilla, add pork and beans, then more cheese. 3. Fold the tortillas in half. 4. Cook in a dry skillet over medium heat for 2 to 3 minutes per side, until golden. 5. Cut into wedges and serve with salsa, guacamole and cabbage.

Fried Rice-Style Skillet for Day-Old Leftovers

Day-old rice and day-old pork were made for each other. Toss them in a very hot skillet with peas, carrots, green onions and a quick sauce of soy sauce and a little barbecue sauce, and the pork crisps up while the rice turns toasty. A scrambled egg folded in at the end makes it a full meal. This is one of the most budget friendly pulled pork recipes, because it uses whatever vegetables are hiding in the fridge. Cold rice is the key, since fresh rice turns mushy in the pan.

You will need: 3 cups cold cooked rice, 1 1/2 cups pulled pork, 1 cup frozen peas and carrots, 2 eggs, 3 green onions sliced, 2 garlic cloves minced, 2 tablespoons soy sauce, 1 tablespoon barbecue sauce, 2 tablespoons oil.

How to make it: 1. Heat the oil in a large skillet or wok over high heat. 2. Fry the pork and garlic until the pork edges crisp. 3. Add the peas and carrots, then the rice, pressing it into the pan to toast. 4. Push everything aside, scramble the eggs in the space and stir them through. 5. Add the soy sauce, barbecue sauce and green onions and toss well.

Cuban-Style Mojo Pulled Pork Plates

Swap the barbecue sauce for mojo, the bright Cuban marinade of orange juice, lime, garlic, oregano and cumin, and pulled pork tastes like a whole new dish. Cook the shoulder in the marinade, or simply warm leftover pork in a pan of fresh mojo until it soaks up the citrus. Serve it with rice, creamy potatoes or yuca, black beans and a crisp salad for a colorful plate. The extra juices are wonderful spooned over everything, and the bright flavor keeps a week of pork from ever getting boring. Of all the global pulled pork recipes, this one tastes the sunniest.

You will need: 4 cups pulled pork, 1/2 cup orange juice, 1/4 cup lime juice, 6 garlic cloves minced, 1 teaspoon dried oregano, 1 teaspoon cumin, 1/4 cup olive oil, salt, rice or mashed potatoes, black beans, salad greens.

How to make it: 1. Warm the olive oil and garlic gently for 1 minute without browning. 2. Add the orange juice, lime juice, oregano, cumin and a pinch of salt. 3. Stir in the pulled pork and simmer until most of the juice is absorbed. 4. Turn up the heat for a minute so some edges crisp. 5. Serve with rice or potatoes, black beans and salad.

Barbecue Pulled Pork Pizza

Friday pizza night gets a smoky upgrade when barbecue sauce replaces tomato sauce. Spread it over the dough, add mozzarella and a handful of pulled pork, and scatter thin slices of red onion on top. As it bakes, the pork edges crisp and the sauce turns sticky and sweet. Finish with fresh cilantro for a pop of green. Store-bought dough works perfectly, and one pizza uses only about a cup of meat. It is a fun way for the whole family to make the last of the week’s pulled pork feel brand new, and it is one of those pulled pork recipes teenagers ask for again.

You will need: 1 pound pizza dough, 1/2 cup barbecue sauce, 2 cups shredded mozzarella, 1/2 cup shredded smoked gouda or cheddar, 1 cup pulled pork, 1/2 red onion thinly sliced, cilantro, flour or cornmeal for dusting.

How to make it: 1. Heat the oven to 475 F with a pizza stone or sheet pan inside. 2. Stretch the dough on a floured or cornmeal-dusted surface. 3. Spread the barbecue sauce, then add the cheeses, pork and onion. 4. Bake for 10 to 14 minutes, until the crust is golden and the cheese bubbles. 5. Scatter cilantro on top, slice and serve.

Pulled Pork Recipes for Breakfast: Hash With Eggs and Leftover Tips

End the week with breakfast for dinner. Crisp diced potatoes in a cast iron skillet, add peppers, onions and the last of the pork, then crack eggs right into the hash and let them cook until the whites set. A good food safety rule from the USDA: cooked leftovers keep three to four days in the fridge, so plan your pork meals inside that window. For longer storage, freeze flat bags of pulled pork with some of their juices for two to three months of easy dinners. That is the beauty of these pulled pork recipes: one shoulder, many meals.

You will need: 1 1/2 pounds potatoes diced small, 2 tablespoons oil, 1 bell pepper diced, 1 onion diced, 2 cups pulled pork, 4 eggs, 1 teaspoon smoked paprika, salt, pepper, chives.

How to make it: 1. Cook the potatoes in the oil in a large skillet over medium heat for 12 to 15 minutes, until golden. 2. Add the pepper, onion and paprika and cook 5 minutes more. 3. Stir in the pulled pork until hot and a little crisp. 4. Make four wells, crack in the eggs, cover and cook until the whites are set. 5. Season with salt, pepper and chives and serve straight from the pan.