Great pulled pork is more than just meat and heat — it’s about flavour.

Whether you’re using an oven, smoker, or slow cooker, the right rub transforms pork shoulder from basic to bold.

Here’s your full guide to pulled pork that’s smoky, tender, and impossible to forget.

🔥 Step 1: Choose Your Cut

• Best cuts: pork shoulder (aka Boston butt), pork collar, or neck
• Bone-in gives more flavour; boneless is easier to handle

🧂 Step 2: Pick Your Rub

🧪 Step 3: Rub, Rest & Prep

• Coat generously, wrap in foil or cover
• Rest for at least 2 hrs or overnight
• Let the rub penetrate — no shortcuts

🍽️ Step 4: How to Cook It

Oven Method

• 140°C for 5–6 hours
• Uncover for last 30 mins for bark

BBQ Smoker

• 120°C for 6–8 hours, wrap at ~70°C internal temp
• Rest for 1 hour after cooking

Slow Cooker (Low-Effort)

• 8–10 hours on low
• Shred, then mix with pan juices + more rub

🍔 Step 5: Serve It Right

• Shred with forks or claws
• Add back some juices + extra rub
• Serve in:
  • Brioche buns with slaw
  • Tacos with lime crema
  • Loaded fries or rice bowls

💡 Bonus: Leftover Ideas

• Pulled pork quesadillas
• Nachos + pickled jalapeños
• BBQ pork toasties with cheese + red onion

🛒 Get the Right Rubs

We recommend starting with:

• Texas Red
• Hickory Hog
• Cherry Force

Shop all pork rubs here

🙋 Frequently Asked Questions

What’s the best cut for pulled pork?

Pork shoulder is king — it has the right fat content and shreds beautifully when slow cooked.

Can I do this in the oven without a smoker?

Absolutely. Oven-roasted pulled pork with a great rub is just as legit — just finish uncovered for some bark.

What’s the best rub if I don’t like spice?

Hickory Hog or SPG. Cherry Force has some heat, but is balanced by sweet cherry.

Can I freeze pulled pork leftovers?

Yes — portion into bags with a bit of juice and freeze for up to 3 months. Reheat with a splash of water or cider.