Marry This Pioneer Woman pulled pork is the slow-roasted, fall-apart kind — not the dry, chewy stuff that makes you question your life choices. It’s got brown sugar and chili in the rub, onions under the meat like a little flavour bed, and yeah… the BBQ sauce at the end seals the deal. Big-batch, low-fuss, feeds a whole squad or just you for like a week straight.
Jump to RecipeIngredients Needed
- 1/4 cup brown sugar: sweet, caramelises in the oven, trust it.
- 1 tbsp chili powder: smoky, gives it a bit of backbone.
- 1 tbsp paprika: I used smoked once and haven’t looked back.
- 2 tsp garlic powder: not fresh garlic, no — this is better here.
- 2 tsp kosher salt: coarse stuff grips the meat better.
- 1 tsp black pepper: fresh cracked is nice but I won’t chase you down.
- 1 tsp cayenne pepper: skip it if you’re scared but… maybe don’t?
- 1 pork shoulder (aka pork butt): don’t be put off by the name — this is the one.
- 4 onions, halved: they roast under the pork like flavour pillows.
- 1 bottle barbecue sauce: something you actually like the taste of.
- Soft hamburger rolls: you know the ones — squishy and cheap.
How To Make Pioneer Woman Pulled Pork
Rub & rest:
Mix the spices. Rub it allll over the pork. Wrap it tight in cling film and toss it in the fridge overnight. I always forget to do this until like 10pm and then hate myself but it’s worth it.
Roast slow & steady:
Preheat your oven to 300°F. Lay the onions in a big pot (Dutch oven if you’re fancy). Put the pork on top. Cover. Roast for about 7 hours. It’ll smell insane. Your house might smell like BBQ for two days. Zero regrets.
Shred & sauce:
Once it’s fork-tender (it will be, if you waited), take it out, let it rest a bit so you don’t burn your hands. Shred with two forks. Toss some sliced onions back in if you want. Put the pot on the stove, splash in some hot water, scrape up all that stuck-on goodness, then stir in the BBQ sauce.
Toss & serve:
Throw the pork back in the sauce. Mix it. Eat it on buns. Add pickles, slaw, whatever you’ve got in the fridge. Or just stand over the pot eating it with your fingers. Been there.
Recipe Tips
- Pork shoulder works best — it’s fatty and forgiving, lean cuts dry out fast.
- Let it rest after roasting — helps it shred easier.
- Don’t use watery store-brand BBQ sauce — it’ll ruin the whole thing.
- If you’re not into spicy, cut the cayenne — or balance it with honey later.
How to Store & Reheat
Room Temperature: No more than 1 hour. Mayo rules don’t apply here, but still.
Fridge: In a sealed container, 3–4 days. Add a splash of sauce when reheating.
Freezer: Yup. Cools fully first. Freeze in bags or containers for up to 3 months. Reheat in pan with some water or BBQ sauce.
Nutrition Facts (Approx. per serving)
- Calories: 420
- Sodium: 610mg
- Protein: 32g
- Fat: 23g
- Carbs: 20g
- Fibre: 1g
- Sugar: 9g
FAQs
Pioneer Woman Pulled Pork Recipe
Course: DinnerCuisine: AmericanDifficulty: Easy16
servings20
minutes6
hours420
kcalSlow-roasted pulled pork rubbed with sweet-spicy spices and cooked until fall-apart tender. Drenched in barbecue sauce, perfect for sandwiches or straight from the pot.
Ingredients
1/4 cup brown sugar
1 tbsp chili powder
1 tbsp paprika
2 tsp garlic powder
2 tsp kosher salt
1 tsp black pepper
1 tsp cayenne pepper
1 pork shoulder roast
4 onions, halved
1 bottle barbecue sauce
Soft hamburger rolls
Directions
- Mix rub ingredients and coat pork. Wrap and chill overnight.
- Preheat oven to 300°F. Place onions in pot, pork on top. Cover and roast 7 hours.
- Remove pork, let rest, then shred. Slice some onions if desired.
- Deglaze pan with water on stove, add BBQ sauce. Stir.
- Return pork to sauce, toss well. Serve on buns.
Notes
- Use fatty pork for best texture.
- Don’t skip the resting step — hot meat shreds worse.
- Use a good BBQ sauce — you’ll taste it in every bite.
- Freezes well — perfect for make-ahead meals.
