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<\/a><\/figure>\n\n\n\nAll you need to make the best pulled pork is an oven and an ovenproof dish, preferably cast iron, to retain heat for a long time. Simply sear the meat, add the remaining ingredients, and put it in the oven. The meat will cook itself.<\/p>\n\n\n\n
Recipe modifications<\/strong>:<\/strong><\/p>\n\n\n\n How do you make pulled pork without a cast-iron pot?<\/strong> What cut of pork is best for pulled pork?<\/strong> Although I list 1 kg of meat in the recipe, this is only an approximate amount. If I buy a larger piece of pork, for example, 1.5 kg, I don\u2019t change the quantities of the other ingredients. Think of it more as one piece of meat rather than focusing on its weight. You don\u2019t need to change the cooking time either. The meat cooks slowly at a low temperature, so it will definitely be cooked through.<\/p>\n\n\n\n What to serve with pulled pork?<\/strong><\/p>\n\n\n\n Pulled pork is an excellent choice for lunch, dinner, or a snack. Here are a few ideas for serving pulled pork:<\/p>\n\n\n\n The quantities listed below make approximately 17 servings of pulled pork, each weighing about 100 g.<\/p>\n\n\n\n Follow the step-by-step recipe to learn how to make the best pulled pork, and watch the video below the recipe for extra guidance.\n
Cast iron retains heat for a very long time, so even when the oven is switched off, the pot will remain hot for many hours. For this recipe, I roast the pork for 2 hours and then leave the pot in the closed oven for another 4 hours, and the cast-iron pot is still hot. If you don\u2019t have a pot like this, you can use a glass ovenproof dish, for example. Glass heats up faster, but it also cools down more quickly. In that case, I would roast the pork for longer, for example, an additional 30\u201360 minutes, and leave it in the oven until it cools down.<\/p>\n\n\n\n
Large boneless cuts of meat are best for pulled pork, as they are more convenient to work with. The more fat the meat contains, the juicier the pulled pork will be. I recommend using pork shoulder (Picnic Shoulder) or pork neck (Boston Butt). I usually go for pork shoulder. You can also make pulled pork with pork leg (ham), although it contains less fat and may turn out drier. If the piece of pork you buy is very fatty, you can trim off the thicker pieces of fat from the outside. Pork cooks for a long time, so the fat renders well. However, if the meat has thick layers of fat, you may find pieces of unrendered fat after shredding it. My family and I don\u2019t like this, so I always trim off the excess fat.<\/p>\n\n\n\n![\"Pulled](\"https:\/\/saltedpasta.com\/en\/wp-content\/uploads\/sites\/2\/2026\/10\/pulled-pork-4-1024x768.jpg\")
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