5 Scrumptious Pulled Pork Recipes

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Bbq Pulled Pork Rolls

for 8 servings

½ cup ketchup
½ cup molasses
¼ cup apple cider vinegar
¼ cup yellow mustard
2 tablespoons worcestershire sauce
1 clove garlic, minced
¼ teaspoon pepper
2 lb boneless pork loin chop
2 teaspoons salt
1 teaspoon pepper
1 tablespoon paprika
½ onion, sliced
1 lb pizza dough
fresh chive, chopped, for serving


  1. Add the ketchup, molasses, apple cider vinegar, yellow mustard, Worcestershire sauce, garlic, and pepper in a saucepan over medium heat, whisking to combine.
  2. Reduce heat and simmer for 15 minutes, stirring frequently. For thicker sauce, cook for additional 5 minutes
  3. Cool for 20 minutes. Store in an airtight container in refrigerator for up to 1 week.
  4. Add pork, salt, pepper, paprika, onion and 1 cup (290g) of prepared bbq sauce to a slow cooker.
  5. Cover and cook on high for 5-6 hours.
  6. Preheat oven to 375°F (180°C).
  7. Using a rolling pin, roll the dough into a 16x12-inch (40x30-cm) rectangle, about ¼-inch (6 mm) thick on a well-floured surface.
  8. Shred pork using two forks.
  9. Distribute pulled pork over the dough, leaving a 1-inch (2 cm) open strip on the short side facing you.
  10. Roll the dough into a log shape, pinching the seams to seal it.
  11. With a serrated knife, evenly cut roll into 6-8 slices. Arrange slices in a greased cake pan.
  12. Bake for 20-25 minutes.
  13. Cool for 10-15 minutes.
  14. Brush more BBQ sauce on rolls and top with chives, if desired.
  15. Enjoy!

Bacon-Wrapped Slow-Cooker Pulled Pork

for 8 servings

3 lb boneless pork shoulder
1 tablespoon sea salt
1 teaspoon garlic powder
½ tablespoon liquid smoke
8 strips bacon

½ cup mayonnaise
1 tablespoon sugar
2 teaspoons mustard
1 tablespoon lemon juice
1 tablespoon apple cider vinegar
1 teaspoon salt
1 teaspoon black pepper
2 cups shredded red cabbage
2 cups shredded cabbage
1 cup shredded carrot


  1. Quarter pork to portion into approximately ½-pound (225 gram) pieces. This will cut down cooking time.
  2. Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
  3. Wrap each pork with 2 strips of bacon.
  4. Place pork into the slow cooker and cook for 6 hours on low.
  5. In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well.
  6. In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
  7. Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
  8. Broil on high for a few minutes to until the ends of the pork start to crisp up.
  9. Serve on a bun with slaw.
  10. Enjoy!

BBQ Pulled Pork Fries

for 4 servings

8 medium russet potatoes
2 lb pork shoulder
3 tablespoons olive oil
1 tablespoon salt
1 tablespoon pepper
2 cups BBQ sauce
½ red onion, sliced
1 cup shredded pepper jack cheese
½ cup scallion, sliced
1 cup shredded cheddar cheese
½ cup sour cream


  1. Preheat oven to 425°F (220°C).
  2. Slice the potatoes into ½-inch (1cm) slices, then cut the slices into ½-inch (1cm) strips.
  3. Place the sliced potatoes on a baking sheet along with the pork shoulder. Make sure that the potatoes are not touching the pork.
  4. Drizzle the olive oil over the potatoes, then sprinkle the pork and the potatoes with the salt and pepper, rubbing them in so that they are all coated evenly. Cover the pork with one cup (286g) of the barbecue sauce, then rub it evenly on all sides. Bake for 45 minutes.
  5. Remove the fries, then place the pork in the center of the tray. Bake for another two hours at 350°F (175°C)
  6. Transfer the pork to a large bowl, and using two forks, shred the pork. Combine the pulled pork with the remaining one cup (286g) of barbecue sauce.
  7. In a skillet or a baking tray, layer half of the fries, half of the bbq pork, half of the red onion, the pepper jack, half of the scallions, then repeat with the remaining fries, pork, red onion, cheddar, and scallions. Bake for 15 minutes, until cheese is melted.
  8. Serve with sour cream.
  9. Enjoy!

Pulled Pork-stuffed Sweet Potatoes

for 6 servings

½ yellow onion, sliced
1 pork loin, cut into 2-inch/5-cm thick rounds
salt, to taste
pepper, to taste
3 cloves garlic, minced
2 cups BBQ sauce, plus more for drizzling
3 sweet potatoes
olive oil, to taste
1 cup shredded carrots
½ purple cabbage
green onion, for garnish


  1. Layer bottom of crock pot with onion and lay pork loin on top. Season with salt, pepper, and garlic. Top with BBQ sauce.
  2. Cook on high for 4 hours or low for 8 hours.
    "Pull apart” the pork loin using two forks. Cover and let sit and move on to sweet potatoes.
  3. Preheat oven to 400˚F/200˚C.
  4. Using a fork, poke holes down one side of each sweet potato. Microwave for 3-5 minutes, or until softened. Let sweet potatoes cool before handling.
  5. Next, cut sweet potatoes in half and carve out the centers with a spoon, leaving a rim around the outside of each sweet potato.
  6. Place sweet potatoes on a baking sheet covered in parchment paper, drizzle with olive oil and season with salt and pepper.
  7. Bake for 20 minutes.
  8. Add shredded carrots and purple cabbage to the shredded pork and combine.
  9. Fill sweet potatoes with pork, drizzle with BBQ sauce, and garnish with green onion.
  10. Enjoy!

Pulled Pork Nachos

for 10 nachos


2 lb pork shoulder
¼ cup brown sugar
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon cayenne pepper
1 teaspoon kosher salt
1 teaspoon black pepper
1 red onion, medium, quartered
¼ cup ketchup
¼ cup mustard

tortilla chips, to taste
red onion, to taste
BBQ sauce, to taste
1 cup shredded cheddar cheese
1 cup shredded monterey jack cheese
diced tomato, to taste
sour cream, to taste
salsa, to taste
cilantro, to taste


  1. Place pork, onion, and seasonings into a 6-quart slow cooker. Mix to coat meat in seasonings.
  2. Add ketchup and mustard, spreading evenly over the outside of the meat.
  3. Set slow cooker to High and cook for 4 hours, until the meat pulls apart easily. Alternatively, the meat can be cooked on the Low setting for 8 hours.
  4. Remove meat from slow cooker and transfer it to a bowl or cutting board. Using two forks, shred the meat into bite-sized pieces.
  5. Preheat oven to 400˚F (200˚C).
  6. Using a cast-iron pan or other oven-safe dish, assemble the nachos layer by layer. Chips, then pork, onion, BBQ sauce, and cheese.
  7. Repeat as desired for additional layers.
  8. Bake for 8-10 minutes until cheese is melted and bubbling.
  9. Top with sour cream, salsa, and cilantro.
  10. Enjoy!