15 Smoked Pulled Pork Recipes

Low, slow, and impossibly tender: smoked pulled pork is the ultimate crowd-feeder. These fifteen recipes start with a perfect smoky butt and spin it into sandwiches, tacos, nachos, and more.

Below you’ll find 15 reader-favorite recipes, each with a photo, ingredients, and step-by-step instructions. Save your favorites and enjoy!

1. Classic Smoked Pulled Pork

The benchmark: bark-crusted, smoke-kissed pork that shreds like a dream.

Ingredients

• 8 lb pork butt
• 1/4 cup yellow mustard
• 1/3 cup brown sugar
• 2 tbsp paprika
• 1 tbsp kosher salt
• 1 tbsp black pepper
• 1 tsp garlic powder
• Applewood chips, for smoking

Instructions

1. Rub the pork butt with mustard, then coat with the mixed dry rub.
2. Rest at room temperature 1 hour.
3. Smoke at 250°F with applewood for 8 to 10 hours.
4. Wrap in butcher paper once the bark sets, around 165°F internal.
5. Pull at 203°F internal; rest 1 hour.
6. Shred with claws, discarding large fat pockets.

2. Pulled Pork Sliders with Slaw

Mini barbecue sandwiches piled with crunchy vinegar slaw.

Ingredients

• 4 cups smoked pulled pork
• 12 slider buns
• 1 1/2 cups coleslaw mix
• 1/3 cup mayonnaise
• 1 tbsp apple cider vinegar
• 1 tsp sugar
• 1 cup barbecue sauce
• Pickles, for serving

Instructions

1. Toss the coleslaw mix with mayonnaise, vinegar, and sugar; chill.
2. Warm the pulled pork with the barbecue sauce in a skillet.
3. Toast the slider buns.
4. Pile pork onto the bottom buns.
5. Top with slaw and pickles.
6. Cap with the top buns and serve.

3. Smoky Pulled Pork Tacos

Charred tortillas filled with smoky pork, cabbage, and cotija.

Ingredients

• 3 cups smoked pulled pork
• 8 flour tortillas
• 2 cups shredded cabbage
• 1/2 red onion, sliced
• 1/2 cup barbecue sauce
• 1/4 cup cilantro
• 1 lime, cut into wedges
• 1/2 cup crumbled cotija

Instructions

1. Warm the pulled pork with half the barbecue sauce.
2. Char the tortillas directly over a gas flame or in a dry skillet.
3. Fill each with pork.
4. Top with cabbage, red onion, and cotija.
5. Drizzle with remaining barbecue sauce.
6. Serve with lime wedges and cilantro.

4. Loaded Pulled Pork Nachos

Sheet-pan nachos buried under smoky pork and melted cheddar.

Ingredients

• 4 cups smoked pulled pork
• 1 bag tortilla chips
• 2 cups shredded cheddar
• 1 cup barbecue sauce
• 1/2 cup pickled jalapenos
• 1/2 cup sour cream
• 1/4 cup green onions
• 1 diced tomato

Instructions

1. Preheat the oven to 425°F and line a sheet pan.
2. Spread half the chips on the pan.
3. Top with half the pork, barbecue sauce, and cheddar.
4. Repeat with remaining chips, pork, and cheese.
5. Bake 10 minutes until the cheese melts.
6. Top with jalapenos, sour cream, green onions, and tomato.

5. BBQ Pulled Pork Pizza

Barbecue-sauce pizza topped with smoky pork and red onion.

Ingredients

• 3 cups smoked pulled pork
• 1 pizza dough (1 lb)
• 1/2 cup barbecue sauce
• 2 cups shredded mozzarella
• 1/2 red onion, sliced
• 1/4 cup cilantro
• 1 tbsp olive oil
• Cornmeal, for dusting

Instructions

1. Preheat the oven to 500°F with a pizza stone or steel inside.
2. Stretch the dough on a cornmeal-dusted peel.
3. Spread with barbecue sauce.
4. Top with mozzarella, pork, and red onion.
5. Bake 10 to 12 minutes until blistered.
6. Brush the crust with olive oil and top with cilantro.

6. Pulled Pork Mac and Cheese

Creamy baked mac and cheese studded with smoky pulled pork.

Ingredients

• 3 cups smoked pulled pork
• 8 oz macaroni
• 3 tbsp butter
• 3 tbsp flour
• 2 cups milk
• 2 cups shredded cheddar
• 1/2 cup barbecue sauce
• 1/2 cup panko breadcrumbs

Instructions

1. Preheat the oven to 375°F and cook the macaroni until al dente.
2. Melt the butter; whisk in the flour and cook 1 minute.
3. Whisk in the milk until thickened.
4. Stir in the cheddar until melted.
5. Fold in the macaroni and pulled pork.
6. Top with panko and bake 20 minutes until golden.

7. Smoky Pulled Pork Stew

Hearty Brunswick-style stew with pork, corn, and barbecue broth.

Ingredients

• 3 cups smoked pulled pork
• 6 cups chicken broth
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen corn
• 1 cup barbecue sauce
• 1 tsp smoked paprika
• 2 tbsp cornstarch

Instructions

1. Simmer the onion and carrots in the broth for 10 minutes.
2. Add the pulled pork, corn, barbecue sauce, and paprika.
3. Simmer 20 minutes.
4. Whisk the cornstarch with water and stir in to thicken.
5. Simmer 5 minutes more.
6. Serve hot with cornbread.

8. Pulled Pork Barbecue Dip

Warm, cheesy barbecue dip loaded with smoky pork.

Ingredients

• 2 cups smoked pulled pork
• 8 oz cream cheese, softened
• 1 cup barbecue sauce
• 1 cup shredded cheddar
• 1/4 cup green onions
• 1 tsp garlic powder
• Tortilla chips, for serving
• 1 tbsp brown sugar

Instructions

1. Preheat the oven to 375°F.
2. Mix the cream cheese, barbecue sauce, garlic powder, and brown sugar.
3. Fold in the pulled pork and half the cheddar.
4. Spread in a baking dish and top with remaining cheddar.
5. Bake 20 minutes until bubbly.
6. Top with green onions and serve with chips.

9. Pulled Pork Stuffed Peppers

Bell peppers stuffed with smoky pork, beans, and pepper Jack.

Ingredients

• 3 cups smoked pulled pork
• 4 large bell peppers
• 1 cup cooked rice
• 1 cup black beans
• 1 cup corn
• 1 cup shredded pepper Jack
• 1/2 cup salsa
• 1 tsp cumin

Instructions

1. Preheat the oven to 375°F and halve the peppers lengthwise.
2. Mix the pork, rice, beans, corn, salsa, and cumin.
3. Fill each pepper half generously.
4. Top with pepper Jack.
5. Bake 25 minutes until the peppers are tender.
6. Serve with sour cream.

10. Pulled Pork Quesadillas

Crispy tortillas filled with pork, slaw, and melty cheddar.

Ingredients

• 2 cups smoked pulled pork
• 2 cups coleslaw mix
• 4 large flour tortillas
• 1/2 cup barbecue sauce
• 1/4 cup ranch dressing
• 1 cup shredded cheddar
• 2 tbsp butter
• Pickles, for serving

Instructions

1. Toss the pork with the barbecue sauce.
2. Layer pork, slaw, and cheddar on half of each tortilla.
3. Fold and cook in buttered skillet 3 minutes per side.
4. Cut into wedges.
5. Drizzle with ranch.
6. Serve with pickles.

11. Pulled Pork Calzone

Golden calzone stuffed with smoky pork and mozzarella.

Ingredients

• 3 cups smoked pulled pork
• 1 lb pizza dough
• 1/2 cup barbecue sauce
• 1 1/2 cups shredded mozzarella
• 1 egg, beaten
• Sesame seeds, for topping
• Extra barbecue sauce, for dipping

Instructions

1. Preheat the oven to 425°F.
2. Divide the dough in half and roll into circles.
3. Spread barbecue sauce on one half of each.
4. Top with pork and mozzarella; fold and crimp edges.
5. Brush with egg wash and sprinkle sesame seeds.
6. Bake 18 to 20 minutes until deep golden.

12. Pulled Pork Noodle Casserole

Creamy noodle bake with smoky pork and a crunchy onion topping.

Ingredients

• 3 cups smoked pulled pork
• 8 oz egg noodles
• 1 can (10 oz) cream of mushroom soup
• 1 cup sour cream
• 1 cup frozen peas
• 1 cup shredded Swiss
• 1/2 cup fried onions
• 1 tsp smoked paprika

Instructions

1. Preheat the oven to 375°F and cook the noodles until al dente.
2. Mix the soup, sour cream, and paprika.
3. Fold in the noodles, pork, peas, and Swiss.
4. Spread in a greased baking dish.
5. Top with fried onions.
6. Bake 25 minutes until bubbly.

13. Pulled Pork Mac Stack Sandwiches

Towering sandwiches layering pork, mac and cheese, and slaw.

Ingredients

• 2 cups smoked pulled pork
• 4 brioche buns
• 1 cup mac and cheese, warmed
• 1/2 cup barbecue sauce
• 1/2 cup coleslaw
• Pickled jalapenos, for serving
• 2 tbsp butter

Instructions

1. Butter and toast the brioche buns.
2. Toss the pork with barbecue sauce and warm through.
3. Pile pork onto the bottom buns.
4. Spoon over warm mac and cheese.
5. Top with coleslaw and jalapenos.
6. Cap and serve immediately.

14. Pulled Pork Wontons

Crispy fried wontons filled with smoky pork and cheese.

Ingredients

• 3 cups smoked pulled pork
• 12 wonton wrappers
• 1/2 cup barbecue sauce
• 1 cup shredded Monterey Jack
• 1 egg, beaten
• Oil, for frying
• Ranch, for dipping

Instructions

1. Toss the pork with barbecue sauce.
2. Place a spoonful of pork and a pinch of cheese in each wonton wrapper.
3. Brush edges with egg wash and seal into triangles.
4. Heat oil to 350°F.
5. Fry 2 to 3 minutes until golden and crisp.
6. Drain and serve with ranch.

15. Carolina Pulled Pork Sandwiches

The classic: piled-high pork, tangy slaw, and pickled onions on hoagies.

Ingredients

• 4 cups smoked pulled pork
• 2 cups barbecue sauce
• 8 hoagie rolls
• 2 cups coleslaw
• 1/2 cup pickled red onions
• 2 tbsp butter
• Hot sauce, for serving

Instructions

1. Warm the pork with the barbecue sauce in a large pot.
2. Butter and toast the hoagie rolls.
3. Pile the pork generously onto each roll.
4. Top with coleslaw and pickled red onions.
5. Serve with hot sauce on the side.
6. Wrap in parchment for the full cookout experience.