Southern Pulled Pork Recipe
Southern Pulled Pork Recipe photo by Taste of Home

Southern Pulled Pork Recipe

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With molasses and brown sugar, this sweet and tangy pork takes just a few minutes of prep and offers plenty of hands-free time. It’s even more rewarding with yummy sweet potatoes. —Katie Grady, West Boylston, Massachusetts
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
MAKES:10 servings
TOTAL TIME: Prep: 20 min. Cook: 6-1/2 hours
MAKES: 10 servings


  • 1 boneless pork shoulder butt roast (3 pounds)
  • 1/3 cup spicy brown mustard
  • 1/3 cup molasses
  • 1/4 cup packed brown sugar
  • 1-1/2 teaspoons soy sauce
  • 1 tablespoon cornstarch
  • 1/4 cup cold water
  • Baked sweet potatoes, optional

Nutritional Facts

1/2 cup: 282 calories, 14g fat (5g saturated fat), 81mg cholesterol, 240mg sodium, 14g carbohydrate (11g sugars, trace fiber), 23g protein Diabetic Exchanges:1 starch, 3 medium-fat meat


  1. Place pork in a 3- or 4-qt. slow cooker. Combine the mustard, molasses, brown sugar and soy sauce; pour over roast. Cover and cook on low for 6-8 hours or until meat is tender.
  2. Remove meat; cool slightly. Skim fat from cooking juices; transfer to a large saucepan. Bring to a boil over medium-high heat. Combine cornstarch and water until smooth; gradually stir into juices. Return to a boil; cook and stir for 2 minutes or until thickened.
  3. Shred meat with two forks; return to the slow cooker. Stir in sauce. Cover and cook 15 minutes longer or until heated through. Serve with sweet potatoes if desired. Yield: 10 servings.
Originally published as Southern Pulled Pork in Simple & Delicious February/March 2011, p47

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.

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Reviewed May. 12, 2015

"One of our favorites!"

Reviewed May. 8, 2014

"I didnt have stoneground mustard so I used honey mustard. it was delicious! got great reviews from my family."

Reviewed Jul. 8, 2012

"We love pulled pork so I thought I would try this recipe. It was delicious. My only suggestion for future is to make more sauce so there will be more gravy. the flavor was exactly right, just wanted more of it."

Reviewed Jul. 5, 2012

"Family loved it!"

Reviewed Dec. 20, 2011

"Very Yummy! Just used a pork tenderloin instead & still turned out great!"

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