24 Pulled Pork Recipes for Every Occasion

You can thank your Instant Pot for pulled pork in just under two hours. This gadget juggles different cook settings (slow cooking, pressure cooking and stove-top browning) to make favorite dishes that your crowd won't have to wait long to devour.

This pulled pork starts out cooking at high heat in the oven until it's dark and blackened on the outside. Once the crust is formed, you lower the heat and the pork settles in for a nice, long braise.

This is one of our favorite pulled pork recipes. Tyler seasons a pork roast with spicy-sweet dry rub, roasts it low and slow until it's falling apart and then serves with a tangy cider vinegar barbecue sauce. What's not to love?

Sweet and smoky barbecue sauce and sharp Cheddar transform leftover pulled pork in this party-ready garbage bread. Barbecued brisket or chicken would also work well in this dish.

Chipotle powder, apple cider and ketchup create the perfect balance of smoky, sweet and tangy without the need for a smoker or grill! For our classic, satisfying pulled pork, all that's required is a flavorful homemade rub and a long trip to the oven to cook low and slow until it's meltingly tender. Eat it as-is, or pile onto a potato roll with your favorite toppings for the ultimate sandwich. Coleslaw is a traditional accompaniment, and we love a vinegary one for the way it cuts through the richness of the pork.

Start the meat in a slow-cooker before you go out for the day and come home to tender, flavorful pork tacos. Or, if you don't want to wait, make this recipe in a Dutch oven in half the time.

The most difficult part of cooking Ree’s recipe is waking up early to put it in the oven. After roasting low and slow all day, her fall-off-the-bone pork is tender and flavorful — perfect for feeding a crowd.

Put your food processor to work for this simple soup. Bacon, onion, tomato paste and spices are pulsed into a paste, which forms the base of this hearty weeknight soup. Don’t forget the bread for dipping!

Sandra covers pork shoulder in a homemade dry rub before pouring a sauce over the meat and cooking on low for eight hours.

Add pulled pork to this Cheddar-and-mozzarella mac and cheese; top it with barbecue or hot sauce if you're feeling bold.

Jeff slow-cooks his pork shoulder with an orange-lime spice mixture. When the meat is ready, he layers the pork with Swiss, ham, pickles and onions.

Here are all your favorite Tex-Mex flavors — juicy pork, tender cornbread and crispy breaded jalapenos — in a one-pot dinner that's ready in just a half hour.

Kid-approved and perfect for weeknights, these slow-cooker sandwiches are a meal you’ll make again and again.

Giada uses a slow-cooker for her fall-off-the-bone pulled pork. Once finished, she stuffs her tacos with the pork, avocados and feta cheese.

The iconic pulled pork sandwich gets a makeover here as a picnic appetizer, served atop fluffy silver dollar pancakes. Make the coleslaw up to a day in advance so assembly for these hors d'oeuvres is as quick as mixing up the pancake batter.

Meat eaters don't get to have all the fun. The pulled pork in these vegan sliders is made from mushrooms that have been slowly roasted in a marinade of molasses and spices. Slap them on a slider roll, top with some creamy vegan coleslaw and enjoy.

Melissa loves this pulled pork for its ability to do it all — Mexican one night, barbecue the next.

Eat pulled pork on a spoon instead of a roll. Jeff’s slow-cooker chili has chunks of tender pork, smoky BBQ sauce and hearty Northern beans. For extra flavor, top your chili with sour cream, pork rinds and scallions.

This sandwich is all about classic Chinese flavors. Jeff says, "I love the succulent pork coupled with the tangy and crunchy veggies and hot-and-sweet mustard." You can make cute sliders, or pile the pork onto a large French loaf for party serving.

Melissa uses a slow cooker for this inexpensive Tex-Mex-inspired dinner. Wrap the meat in tortillas and serve with salsa and guacamole.

Ree uses a can of soda to flavor her slow-cooked pull pork. Once fully cooked, she says the pork is "dark and weird and wonderful."

Say good-bye to hamburger buns. Barbecued pulled pork just found a new home in arepas (griddled Venezuelan corn patties). Topped with a creamy cilantro and lime-spiked slaw, these American South-meets-South America pockets are a worthy mash-up.

Tailor these tostadas to your family's liking by adding refried beans, guacamole or a fruity salsa, like mango. And if you don't have tostada shells on hand, make some in a pinch using corn tortillas.