Okay, here we GO! This is gonna be good. Get ready for some seriously easy and delicious pulled pork that’s gonna make your tastebuds sing. Seriously, you HAVE to try this recipe. It’s the kind of thing you can throw together on a busy weeknight and still feel like a rockstar. Promise.

My family? They freaking inhale this stuff. I swear, the first time I made it, my husband, Mark, ate two sandwiches and then used the leftovers to make nachos THE NEXT MORNING. Yeah, breakfast nachos. Don’t judge. My little one, Lily, even gets in on it – and she’s usually the pickiest eater EVER. I remember this one time, I tried to get fancy and added some chipotle peppers… BIG mistake. Mark was sweating, Lily refused to even look at it, and I ended up making mac and cheese. So, yeah, we stick to the original now. Safe is good!

Why You’ll Love This Easy Pulled Pork Recipe

Okay, here’s the deal:

It’s ridiculously easy. Like, seriously, if I can make it without burning the house down, you can too.
It tastes like you slaved all day. Even though you didn’t. Win-win!
It’s totally customizable. Throw in whatever spices you like, swap out the pineapple for something else… get wild! (Just maybe not too wild, learned that lesson.)
Leftovers are AMAZING. Pulled pork tacos? Pulled pork pizza? Pulled pork omelets? The possibilities are ENDLESS.
Because, well…it’s PULLED PORK. Who doesn’t love pulled pork?!

How to Make It

Alright, so first things first, you’re gonna grab your pork shoulder – also sometimes called a Boston butt, which always makes me giggle. Don’t be shy, get a good sized one, because trust me, you’ll want leftovers. Now, give it a good rub-down with all those spices. Don’t be afraid to get your hands dirty!

Next, you’re gonna sear that sucker in a hot pan with some oil. This is where you get that amazing flavor. Don’t skip this step! Unless you’re like, super-duper against searing, then I guess you can skip it, but don’t say I didn’t warn you!

Then, dump it all into your slow cooker (or Instant Pot, if you’re in a hurry), with the pineapple, soy sauce, brown sugar, sesame oil, garlic, and ginger. Set it and forget it, baby! Seriously, go binge-watch something. After it’s cooked until super tender, shred it with two forks. Pro tip: Sometimes I shred it right in the slow cooker. Less dishes!

Finally, and this is the important part, pour some of that leftover cooking liquid back over the shredded pork. This is the SECRET to keeping it juicy and delicious. Serve it up on buns, in tacos, or just straight out of the bowl (I’m not judging).

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Ingredient Notes

Pork Shoulder: AKA Boston Butt. Get a good sized one. Seriously, don’t skimp. You’ll thank me later. And make sure it’s boneless, unless you want to deal with that mess.
Brown Sugar: This is what gives it that sticky-sweet vibe. Don’t skip it! Unless you really hate brown sugar. Then, I guess you could use regular sugar or honey. But brown sugar is the bomb.
Soy Sauce: Low sodium is your friend here, unless you like your food super salty. (No judgement, but maybe drink some water.) Also, if you’re gluten-free, just swap it for tamari!
Fresh Pineapple: Canned works in a pinch (see FAQ), but fresh pineapple just brings so much to the party. Don’t forget to peel it.
Sesame Oil: Okay, this one is optional. But it gives it this really nice, nutty flavor that I love. If you don’t have it, or don’t like it, don’t sweat it.

Recipe Steps:

Sear pork shoulder in a hot pan.
Place pork in a slow cooker or Instant Pot.
Add pineapple, soy sauce, brown sugar, sesame oil, garlic, and ginger.
Cook until pork is very tender.
Shred pork with two forks.
Pour some cooking liquid over shredded pork.
Serve and enjoy!

What to Serve It With

Coleslaw is a MUST. I also love it with some pickled onions, cornbread, or even just a simple side salad. Oh, and don’t forget the BBQ sauce! I’m partial to a tangy vinegar-based sauce, but you do you.

Tips & Mistakes

Okay, so here’s where I get real with you.

Don’t overcook it! You want the pork to be fall-apart tender, but not mush.
Don’t forget to sear it! Seriously, it makes a HUGE difference in the flavor.
Taste as you go! Adjust the spices to your liking. More garlic? Go for it! Less sugar? No problem.
Don’t be afraid to experiment! Throw in some different spices, try a different kind of fruit, get creative! Just, you know, maybe not chipotle peppers if you have a picky eater in the house.
Don’t freak out if you forget an ingredient. I’ve done it. It’ll still be edible, I promise.

Storage Tips

Okay, so if you actually have any leftovers (which is a big “if” in my house), you can store them in an airtight container in the fridge for up to 3-4 days. Or, you can freeze it for up to 2-3 months. And yes, you can eat it cold. Don’t judge. Pulled pork sandwiches for breakfast? Absolutely. I might even have some tomorrow…

Variations and Substitutions

Okay, let’s talk swaps!

Honey instead of brown sugar: Works like a charm! Just start with a little less and add more to taste.
Tamari or coconut aminos instead of soy sauce: Perfect for gluten-free folks. Tastes just as good!
Apple cider vinegar instead of pineapple: Okay, this is a totally different vibe, but it can work in a pinch. It’ll be tangier, so you might want to add a little extra sugar.
Skipped the garlic once because I was out: It was still good, but definitely not as flavorful. Don’t recommend it.

Frequently Asked Questions

I can’t have gluten… will this still work?

Totally. Just switch the soy sauce for tamari or coconut aminos. I’ve done it more times than I can count. Still tastes bomb.

Do I have to peel the pineapple first? Asking for a friend.

Yeah… definitely peel it. Unless you’re into chewing bark. It’s not fun, trust me.

Can I use canned pineapple instead of fresh?

Been there, done that. Just drain it like your life depends on it. Still good, just not *as* wow.

How sweet is this? Can I tone it down a bit?

You totally can. Cut the sugar a little or swap in honey or maple syrup. I’ve done both when I ran out of brown sugar.

What if I skip the sesame oil?

Honestly? It’s fine. You’ll lose that toasted vibe, but it’s not a dealbreaker. Still delicious.

Easy Pulled Pork Recipe

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