Guy Fieri’s pulled pork recipe delivers fall-apart tender results after 8 hours of slow cooking. This comforting dish is perfect for feeding a crowd or meal prepping for the week. The secret lies in the low-and-slow cooking method that breaks down the pork shoulder.
By cooking the pork at a low temperature of 225°F, you’ll achieve tender, shreddable meat that’s packed with flavor. Serve with your favorite BBQ sauce and sides like coleslaw or baked beans for a delicious meal.
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Difficulty
Medium
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Diet
Meat
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Total Time
30 min
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Calories
Med Cal
Ingredients for Guy Fieri Pulled Pork
Slow-cooked pork shoulder with rich spices and tangy BBQ sauce. Perfect for feeding a crowd.
The pork shoulder is key here. Look for a 2-3 pound boneless shoulder with a good fat cap—this keeps the meat moist during the long cooking time. Most grocery stores carry them, but if you’re having trouble finding one, try a butcher or specialty meat counter. I usually grab mine from the regular supermarket when I’m doing a big batch.
No smoked paprika? Regular paprika works, but add a splash of liquid smoke to get that deep, smoky flavor. The apple cider vinegar adds a nice tang, but white wine vinegar or lemon juice can work in a pinch. For the BBQ sauce, feel free to use your favorite store-bought brand or make your own—it’s a great way to customize the flavor to your liking. Some good brands to try are Kraft or Sweet Baby Ray’s.
This recipe makes great leftovers—keeps for 4-5 days in the fridge, freezes beautifully for 3 months. Shredded pork is actually better the next day once the flavors have melded together. To reheat, just toss it in the microwave or on the stovetop with a splash of BBQ sauce to keep it moist.
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Why You’ll Love This Recipe
I’ll be real: I love that this recipe makes tons of leftovers. I can use them for sandwiches, salads, or wraps throughout the week, and it’s a huge budget win since pork shoulder is relatively inexpensive.
Low Effort Luxury: I throw all the ingredients into the slow cooker, and a few hours later, I’ve got ridiculously tender pulled pork. The combination of brown sugar, smoked paprika, garlic powder, and onion powder creates a depth of flavor that’s hard to achieve with minimal effort.
Smoky Flavor Bomb: The smoked paprika in this Guy Fieri pulled pork recipe gives it a smoky, BBQ-like flavor without needing an actual grill. I love how the brown sugar balances out the smokiness, creating a rich, complex taste.
Feeds the Crew: This recipe makes a huge batch, perfect for feeding a crowd or meal prepping for the week. I’ve used it for everything from family gatherings to quick weeknight dinners (yes, even on a Tuesday night).
Step-by-Step Instructions for Guy Fieri’s Pulled Pork
Follow these straightforward steps to achieve fall-apart tender pulled pork that’s sure to impress.
Step 1: Prepare the Pork Shoulder
Start by prepping the 2.5 lb Pork Shoulder. I like to trim any excess fat from the sides, but leave the fat cap intact as it helps keep the meat moist during the long cooking process. In a small bowl, mix together the 2 tbsp Brown Sugar, 1 tbsp Smoked Paprika, 1 tbsp Garlic Powder, 1 tbsp Onion Powder, 1 tbsp Salt, and 2 tsp Black Pepper. Rub this spice mixture all over the pork shoulder, making sure to coat it evenly.
Place the seasoned pork shoulder in a large zip-top plastic bag or a non-reactive container. In a separate bowl, whisk together the 0.25 cup Apple Cider Vinegar and 2 tbsp Worcestershire Sauce. Pour this marinade over the pork shoulder, seal the bag or cover the container, and refrigerate for at least 8 hours or overnight.
Step 2: Slow Cook the Pork
Preheat your slow cooker to low heat. Remove the pork shoulder from the marinade, letting any excess liquid drip off. Place the pork in the slow cooker and cook for 8-10 hours until the meat is tender and easily shreds with a fork. You’ll know it’s done when the internal temperature reaches 190°F and the meat starts to pull apart easily.
During the last 30 minutes of cooking, you can start preparing the serving components. Heat the 1 cup BBQ Sauce in a saucepan over low heat until warmed through. Prepare the 1 cup Coleslaw and 1 cup Baked Beans according to your preference.
Step 3: Shred and Serve
Once the pork is cooked, remove it from the slow cooker and use two forks to shred it into bite-sized pieces. Return the shredded pork to the slow cooker and toss it with the accumulated juices. If desired, add some of the warmed 1 cup BBQ Sauce to the pork and toss to coat.
To serve, divide the shredded pork among four plates. Top with additional BBQ Sauce if desired, and serve with 1 cup Coleslaw and 1 cup Baked Beans on the side. The result is tender, juicy pulled pork that’s full of flavor and sure to please.
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Pro Tips For Making Guy Fieri Pulled Pork
Low and Slow: Cook the pork shoulder at 275°F for at least 6 hours to break down the connective tissues and achieve that tender, fall-apart texture Guy Fieri’s recipe is known for. I learned this the hard way—cooking it faster just doesn’t give the same results.
Rub It In: Make sure to massage the spice rub, including the brown sugar, smoked paprika, garlic powder, and onion powder, into the meat, ensuring it’s evenly coated. This helps create that flavorful crust on the pork.
Don’t Rush Resting: After cooking, let the pork shoulder rest for 10-15 minutes before shredding. Skipping this step can cause the juices to run out, leaving you with dry pulled pork.
Shred with Juices: Shred the pork in its juices to keep it moist and distribute the flavors evenly. This simple step makes a real difference in the final dish’s overall taste and texture.
Flavor Customization for This Recipe
Spice It Up
To give your pulled pork a bold kick, try adding 1-2 teaspoons of cayenne pepper or red pepper flakes to the dry rub. This adds a nice heat that complements the richness of the pork. For a smoky flavor, increase the smoked paprika to 2 tablespoons. 🔥
Sweet & Tangy
For a sweeter pulled pork, add 1 tablespoon of honey or maple syrup to the marinade. The sweetness balances out the tanginess from the apple cider vinegar. You can also mix some honey into the BBQ sauce for a sweet and sticky glaze.
Garlic Lovers
If you’re a garlic fan, increase the garlic powder to 2 tablespoons or add 2-3 cloves of minced fresh garlic to the marinade. This will give your pulled pork a robust garlic flavor that pairs well with the richness of the pork.
Regional Twists
To give your pulled pork a regional twist, try using different types of BBQ sauce. For a Carolina-style pulled pork, use a vinegar-based BBQ sauce. For a Memphis-style, use a tomato-based BBQ sauce with a hint of smoked paprika. 🌶️
Other Flavor Options
You can also experiment with other flavor combinations like adding 1 tablespoon of ground cumin and 1 tablespoon of chili powder for a Tex-Mex twist. Or, try adding 1 tablespoon of dried oregano and 1 tablespoon of lemon zest for a Mediterranean-inspired flavor. The possibilities are endless, so
Nutrition Facts
Servings 4
Amount Per Serving
Calories 540kcal
% Daily Value
Total Fat 32g41%
Saturated Fat 10g50%
Cholesterol 100mg33%
Sodium 940mg41%
Total Carbohydrate 30g11%
Dietary Fiber 2g7%
Sugars 20g
Protein 35g70%
Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Frequently Asked Questions
1
What’s the best type of pork shoulder to use for pulled pork?
For Guy Fieri’s pulled pork recipe, use a 2-3 pound boneless pork shoulder with a good fat cap. This cut ensures tender, juicy results after slow cooking. The fat cap helps keep the meat moist during the 8-10 hour cooking process.
2
Can I make this recipe in the oven instead of a slow cooker?
Yes, you can make Guy Fieri’s pulled pork in the oven. Cook the marinated pork shoulder at 225°F for 8-10 hours until it reaches an internal temperature of 190°F. Use a meat thermometer to check for doneness.
3
How do I store leftover pulled pork?
Store leftover pulled pork in an airtight container in the refrigerator for up to 4-5 days. You can also freeze it for 3 months. Reheat with a splash of BBQ sauce to keep it moist.
4
Can I adjust the spice level in this recipe?
Absolutely! For a spicier pulled pork, add 1-2 teaspoons of cayenne pepper or red pepper flakes to the dry rub. For a milder version, reduce or omit the black pepper. You can customize the flavor to your liking.
I'm Nathan Turner, and I've been messing around with pots and pans since my Aunt Linda handed me a whisk at age six in her cramped Portland, Oregon kitchen, teaching me to stir roux while Fleetwood Mac played on her old boom box. The smell of sizzling garlic and butter still yanks me back to Sunday gravy sessions when she'd call me 'Little Chef' even though I could barely see over the counter. After college, I spent eight years in Chicago working in restaurant kitchens, learning more from burning my fingertips on sheet pans than any culinary textbook. These days, I live back in Portland with my wife Sophie, our daughter Maya (age 9), and our judgmental tuxedo cat Pickles. When I'm not experimenting with new recipes, I'm usually trail running in Forest Park or restoring vintage cast iron I find at garage sales. My proudest moment was Thanksgiving 2017 when my green bean casserole finally beat my cousin's at our family cook-off—he'd held the title since 2004, so that victory tasted better than the crispy onions on top.
