Crazy Delicious Pulled Pork
Prep time
Cook time
Total time
This crazy delicious pulled pork couldn't be easier to make! Season, sear, simmer and let your oven do the rest!
Yield: 6-8 servings
  • 1 (5 lb) boneless pork butt or shoulder
  • 1 tbsp. coarse salt*
  • 5 tsp. black pepper
  • 5 tsp. paprika
  • ¾ tsp. cayenne pepper
  • ¾ tsp. garlic powder
  • ¼ tsp. cumin
  • ¼ c. brown sugar
  • 1 tbsp. vegetable oil
  • ¼ c. spicy brown mustard or yellow mustard
  • 1 c. water, divided
  • ¾ c. apple juice
  • ¼ c. apple cider vinegar
  1. Preheat oven to 325 degrees. Adjust oven rack to middle lower position (so that your pot fits).
  2. Cut the fat cap off of the large chunk of pork. Slice the pork into about 8 large chunks. You'll want the pork to remain marbled with fat, but if there are giant spots, it's ok to remove them.
  3. In a small mixing bowl, combine the salt, pepper, paprika, cayenne, garlic powder, cumin, and brown sugar. Rub the mixture over the pieces of pork.
  4. In a large Dutch oven over medium-high heat, add the vegetable oil. When the oil is hot, add the pork and sear. When the meat is crispy and brown flip and continue to sear the other side (I let mine go for about 4 minutes on each side).
  5. Meanwhile, whisk together the mustard, ¾ c. water, apple juice and apple cider vinegar. Pour over the braised pork, bring to a simmer. When the mixture is rapidly bubbling, cover and transfer to the preheated oven and bake (braise) for 3-3½ hours or until the meat is fork-tender and the liquid is almost entirely gone.
  6. Remove from the oven and take the lid off. Allow to cool for 10 minutes before transferring the meat to a cutting board or plate. Using two forks, shred into bite-size pieces. Toss with remaining ¼ c. of water, serve immediately.
*My favorite salt is Morton's Kosher Salt or Iodized Sea Salt. They're much larger than table salt and are both idea for baking and cooking. I highly recommend using either of them!!
-If you don't own a Dutch oven, simply braise the meat in a large skillet, pour in the mustard mixture, bring to a simmer and then transfer everything to a 9X13 ceramic or glass dish. Cover with foil and bake according to the directions.
-If you want the meat to taste more like BBQ with a smokier flavor, try adding a few drops of liquid smoke to the liquid mixture.
-After adding the water at the very end, you can toss the pork in your favorite BBQ sauce (about ¼ c.) for a more flavorful pork. Or simply top it with sauce!

Recipe source: Life Made Simple
Recipe by Life Made Simple at