1-First Step: Prep the Pork: Start with your mise en place by gathering all ingredients, trimming excess fat from the 4 lb pork shoulder or butt, and cutting it into four pieces for even cooking this takes about 10-15 minutes. In a small bowl, combine 1 tablespoon paprika, 1 tablespoon brown sugar, 1 teaspoon salt, 1 teaspoon black pepper, 1 teaspoon garlic powder, 1 teaspoon onion powder, and 1 teaspoon chili powder to make the rub. Rub this spice mix all over the pork pieces, massaging it in well; for better flavor, do this the night before and refrigerate. If adapting for low-calorie preferences, use half the brown sugar to cut back on sweetness while keeping the Pulled Pork flavorful. This step ensures the meat absorbs the spices, setting the stage for a juicy result in your recipe.

2-Second Step: Sear the Pork (Optional): If you’re opting for extra flavor, heat 2 tablespoons oil in a Dutch oven pot over medium-high heat until shimmering, which takes about 1-2 minutes, then sear the pork on all sides for a few seconds to lock in juices. This quick step adds a nice crust but can be skipped for simplicity or vegan versions, where you’d use a plant-based substitute like seitan instead of pork. Turn the heat down and continue, adjusting for dietary needs like using oil-free methods for lower calories. Once seared, your Pulled Pork will have that deep, rich base going into the cooking phase, making the end dish even more satisfying.

3-Third Step: Cook the Pork: For oven cooking, preheat your oven to 300°F and place the pork in the Dutch oven, pouring 12 ounces cola soda around it for moisture and tenderness cover with a lid and cook for 3 hours, then uncover and cook for another 1-2 hours until the pork shreds easily with a fork. If using a slow cooker, just put the pork in, add the soda, cover, and cook on LOW for 8 hours or HIGH for 4-5 hours, letting it do its thing with minimal effort. For an Instant Pot, set it to High pressure for 70 minutes, then allow a natural release for 15 minutes before shredding. For vegan swaps, substitute the pork with jackfruit and adjust cooking times, or for gluten-free, ensure all ingredients align either way, this Pulled Pork step builds flavors slowly, adapting to your setup for the best outcome.

4-Fourth Step: Shred and Mix: Once cooked, take the pork out and let it rest for a few minutes on a cutting board before shredding it with two forks for that classic Pulled Pork texture this is where the magic happens, and it takes about 5-10 minutes. If adding barbecue sauce, mix it in now for moisture and tang, or keep it simple with the cooking juices. For low-calorie options, use less sauce or stick to the natural flavors, ensuring your Pulled Pork stays light yet tasty. This final touch lets you customize based on preferences, turning the dish into a versatile favorite.

5-Final Step: Finishing Touches and Serving: To finish, toss the shredded pork with any desired extras like barbecue sauce, then serve it up on buns, in tacos, or straight from the plate for a crowd-pleaser this step is quick and lets you get creative. Whether it’s for a gathering or meal prep, portion it out warm, and for more ideas, try our braised fish recipe for a lighter alternative. Remember, this Pulled Pork Recipe is all about that tender, flavorful pull, adapted to your needs for memorable meals around the table.