20 Flavorful Pulled Pork Recipes for Every Occasion

Pulled pork is the ultimate crowd-pleaser—juicy, versatile, and packed with flavor no matter how you cook it. Whether you’re craving smoky BBQ for a summer cookout, a cozy slow-cooker meal for chilly nights, or a quick weeknight dinner with a twist, we’ve got you covered. Dive into these 20 mouthwatering recipes and discover your new favorite way to enjoy this beloved comfort food!

Classic BBQ Pulled Pork Sandwiches

Nothing beats the melt-in-your-mouth tenderness of slow-cooked pulled pork piled high on a soft bun—this is comfort food at its finest.

Ingredients

• 4 lbs pork shoulder (bone-in or boneless)
• 1 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tbsp garlic powder
• 1 tbsp onion powder
• 2 tsp salt
• 1 tsp black pepper
• 1 cup chicken broth
• 1 ½ cups BBQ sauce (plus extra for serving)
• 6 soft burger buns
• 1 cup coleslaw (optional, for topping)

Instructions

1. In a small bowl, mix together 1 tbsp brown sugar, 1 tbsp smoked paprika, 1 tbsp garlic powder, 1 tbsp onion powder, 2 tsp salt, and 1 tsp black pepper. Rub the spice blend all over the pork shoulder.
2. Place the pork in a slow cooker and pour 1 cup chicken broth around it. Cover and cook on low for 8–10 hours or high for 5–6 hours, until the meat shreds easily with a fork.
3. Transfer the pork to a large bowl, discard any excess fat, and shred the meat using two forks. Stir in 1 ½ cups BBQ sauce until fully coated.
4. Toast the burger buns lightly if desired, then pile the pulled pork onto each bun. Top with coleslaw and an extra drizzle of BBQ sauce.

The magic here? The slow cooker does all the work, infusing the pork with smoky-sweet flavor while keeping it juicy enough to pull apart effortlessly.

Tip: For extra caramelized edges, broil the sauced pulled pork on a baking sheet for 3–5 minutes before serving.

Spicy Chipotle Pulled Pork Tacos

These smoky, tender pulled pork tacos pack just the right amount of heat—perfect for taco night with a kick!

Ingredients:

• 3 lbs pork shoulder (trimmed of excess fat)
• 2 tbsp olive oil
• 1 tbsp kosher salt
• 1 tbsp brown sugar
• 2 tsp smoked paprika
• 1 tsp ground cumin
• 1 tsp garlic powder
• 1/2 tsp black pepper
• 2 chipotle peppers in adobo sauce (minced), plus 1 tbsp sauce
• 1 cup chicken broth
• 12 small corn tortillas
• Toppings: diced red onion, fresh cilantro, lime wedges

Instructions:

1. Preheat oven to 325°F. Rub pork shoulder with olive oil, then evenly coat with salt, brown sugar, smoked paprika, cumin, garlic powder, and black pepper.
2. Heat a large Dutch oven over medium-high. Sear pork on all sides until deeply browned, about 4 minutes per side. Remove from heat.
3. Add minced chipotle peppers, adobo sauce, and chicken broth to the pot, scraping up browned bits. Return pork to pot, cover, and braise in oven for 3.5–4 hours until fork-tender.
4. Shred pork directly in the pot, mixing with juices. Warm tortillas in a dry skillet for 30 seconds per side.
5. Serve pulled pork on tortillas, topped with red onion, cilantro, and a squeeze of lime.

The slow braise melds the smoky chipotle with the pork’s richness, while the tangy toppings cut through the heat. Tip: For extra depth, let the shredded pork soak in the juices for 10 minutes before serving.

Slow Cooker Honey Garlic Pulled Pork

This sticky-sweet pulled pork is a set-it-and-forget-it dream, with just enough garlic to balance the honey’s richness. Perfect for piling onto buns or tacos!

Ingredients:

• 3 lbs boneless pork shoulder (trimmed of excess fat)
• 1/3 cup honey
• 1/4 cup soy sauce
• 1/4 cup ketchup
• 2 tbsp apple cider vinegar
• 1 tbsp minced garlic (about 3 cloves)
• 1 tsp smoked paprika
• 1/2 tsp black pepper
• 1/2 tsp salt

Instructions:

1. In a small bowl, whisk together 1/3 cup honey, 1/4 cup soy sauce, 1/4 cup ketchup, 2 tbsp apple cider vinegar, 1 tbsp minced garlic, 1 tsp smoked paprika, 1/2 tsp black pepper, and 1/2 tsp salt.
2. Place the pork shoulder in a slow cooker and pour the sauce over it, turning to coat. Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until the meat shreds easily with a fork.
3. Transfer the pork to a cutting board and shred, then return it to the slow cooker. Stir to soak up the sauce and cook on HIGH for 15 minutes to thicken slightly.

The magic here? The sauce reduces into a glossy glaze that clings to every tender strand—no extra thickening needed!

Tip: For extra caramelized edges, broil the shredded pork on a sheet pan for 3–5 minutes before serving.

Pulled Pork Nachos with Cheese Sauce

These loaded nachos pile tender pulled pork, melty cheese sauce, and all your favorite toppings onto crispy tortilla chips for the ultimate game-day snack or weeknight treat.

Ingredients

• 1 (12-oz) bag sturdy tortilla chips
• 2 cups cooked pulled pork (store-bought or homemade)
• 1 tbsp olive oil
• 1 (14.5-oz) can diced tomatoes, drained
• 1 (15-oz) can black beans, rinsed and drained
• 1/2 cup pickled jalapeños, sliced
• 1/4 cup chopped fresh cilantro
• 1/2 cup sour cream
• 1/4 cup finely diced red onion

Cheese Sauce

• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups whole milk
• 8 oz sharp cheddar cheese, shredded
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt

Instructions

1. Make cheese sauce: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute. Gradually whisk in milk until smooth. Simmer for 3-4 minutes until slightly thickened. Reduce heat to low, then stir in cheddar cheese, garlic powder, smoked paprika, and salt until fully melted. Keep warm.
2. Prep pork: Heat olive oil in a skillet over medium-high. Add pulled pork and cook for 3-4 minutes until warmed through and slightly crispy at the edges.
3. Assemble: Spread tortilla chips on a large baking sheet. Top evenly with pulled pork, black beans, diced tomatoes, and jalapeños. Drizzle warm cheese sauce over everything.
4. Finish: Broil on high for 2-3 minutes until edges of chips are golden (watch closely!). Garnish with cilantro, red onion, and dollops of sour cream.

The magic here? The cheese sauce clings to every nook of the crispy chips while the smoky pork adds juicy depth—no sad, dry nachos allowed!

Tip: For extra crunch, layer half the chips and toppings, then repeat for a double-decker effect.

Pulled Pork Stuffed Bell Peppers

These Pulled Pork Stuffed Bell Peppers are a hearty, flavor-packed twist on a classic—perfect for using up leftover BBQ pork in a fun, family-friendly way.

• 4 large bell peppers (any color), tops cut off and seeds removed
• 2 cups cooked pulled pork (preferably tossed in BBQ sauce)
• 1 cup cooked white rice
• 1/2 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 2 tbsp chopped fresh cilantro
• 1 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 1/2 cup BBQ sauce (plus extra for drizzling)

1. Preheat oven to 375°F. Place hollowed-out bell peppers in a baking dish.
2. In a bowl, mix pulled pork, cooked rice, red onion, cilantro, garlic powder, smoked paprika, salt, black pepper, and 1/2 cup BBQ sauce until combined.
3. Spoon the mixture evenly into each bell pepper, packing lightly. Top with shredded cheddar.
4. Cover with foil and bake for 25 minutes. Uncover and bake another 10 minutes until cheese is bubbly and peppers are tender.
5. Drizzle with extra BBQ sauce before serving.

The smoky-sweet pulled pork and melty cheese create a gooey, satisfying bite, while the bell pepper adds a fresh crunch. Tip: For extra flavor, char the peppers on the grill for 2–3 minutes before stuffing!

Pulled Pork Pizza with Caramelized Onions

This smoky-sweet pizza combines tender pulled pork and rich caramelized onions for a crowd-pleasing twist on pizza night.

Ingredients:

• 1 lb store-bought pizza dough
• 1 tbsp olive oil
• 1 large yellow onion, thinly sliced
• 1 tsp brown sugar
• 1/2 tsp salt
• 1 cup cooked pulled pork (preferably hickory-smoked)
• 1/2 cup barbecue sauce
• 1 1/2 cups shredded mozzarella
• 1/4 cup chopped fresh cilantro

Instructions:

1. Preheat oven to 475°F. Roll out pizza dough on a floured surface to a 12-inch circle.
2. Heat 1 tbsp olive oil in a skillet over medium-low. Add sliced onion, 1 tsp brown sugar, and 1/2 tsp salt. Cook for 15 minutes, stirring occasionally, until golden and jammy.
3. Spread 1/2 cup barbecue sauce over dough, leaving a 1-inch border. Top with pulled pork, caramelized onions, and 1 1/2 cups mozzarella.
4. Bake for 12–14 minutes until crust is golden and cheese bubbles. Sprinkle with 1/4 cup cilantro before slicing.

The magic here is in the contrast: sticky-sweet onions balance the smoky pork, while fresh cilantro brightens every bite.

Tip: For extra crisp crust, preheat a pizza stone or baking sheet while the oven heats up.

Pulled Pork Mac and Cheese

This smoky, cheesy mashup is the ultimate comfort food—tender pulled pork swirled into creamy mac and cheese for a dish that’s pure indulgence.

Ingredients:

• 8 oz elbow macaroni
• 2 cups cooked pulled pork (store-bought or homemade)
• 3 tbsp unsalted butter
• 3 tbsp all-purpose flour
• 2 cups whole milk
• 1 tsp garlic powder
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 cups shredded sharp cheddar cheese
• 1/2 cup shredded Monterey Jack cheese
• 1/4 cup BBQ sauce (plus extra for drizzling)

Instructions:

1. Cook the macaroni according to package directions until al dente. Drain and set aside.
2. In a large pot, melt the butter over medium heat. Whisk in the flour and cook for 1 minute until bubbly. Gradually whisk in the milk, then add the garlic powder, smoked paprika, salt, and black pepper. Simmer for 3–4 minutes, stirring constantly, until thickened.
3. Reduce heat to low and stir in the cheddar and Monterey Jack cheeses until melted and smooth. Fold in the cooked macaroni and pulled pork, then drizzle in the BBQ sauce. Stir gently to combine.
4. Serve immediately, with an extra drizzle of BBQ sauce on top if desired.

The magic here is in the layers of flavor—smoky pork, tangy BBQ, and velvety cheese sauce cling to every noodle for the ultimate bite.

Tip: For extra crunch, broil the mac and cheese for 2–3 minutes with a sprinkle of panko breadcrumbs on top.

Pulled Pork Sliders with Coleslaw

These tender pulled pork sliders are piled high with smoky-sweet meat and crunchy coleslaw—perfect for game day or backyard gatherings.

Ingredients:

• 2 lbs pork shoulder (or pork butt)
• 1 tbsp smoked paprika
• 1 tbsp brown sugar
• 1 tsp garlic powder
• 1 tsp onion powder
• 1 tsp salt
• 1/2 tsp black pepper
• 1 cup barbecue sauce
• 1/2 cup apple cider vinegar
• 3 cups shredded green cabbage (for coleslaw)
• 1/2 cup mayonnaise
• 1 tbsp Dijon mustard
• 1 tbsp honey
• 1 tbsp lemon juice
• 12 slider buns

Instructions:

1. Preheat oven to 300°F. In a small bowl, mix 1 tbsp smoked paprika, 1 tbsp brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and 1/2 tsp black pepper. Rub all over pork shoulder.
2. Place pork in a Dutch oven with 1/2 cup apple cider vinegar. Cover and bake for 4 hours until fork-tender. Shred with two forks, then stir in 1 cup barbecue sauce.
3. For the coleslaw: Whisk together 1/2 cup mayonnaise, 1 tbsp Dijon mustard, 1 tbsp honey, and 1 tbsp lemon juice. Toss with shredded green cabbage.
4. Toast slider buns lightly, then pile each with pulled pork and a scoop of coleslaw.

The tangy slaw cuts through the rich pork beautifully, and the soft buns hold everything together without falling apart.

Tip: For extra flavor, let the shredded pork sit in the sauce for 15 minutes before assembling.

Pulled Pork Quesadillas with Avocado Salsa

These quesadillas are the ultimate comfort food—melty cheese, smoky pulled pork, and a bright avocado salsa for the perfect bite every time.

Ingredients:

• 2 cups cooked pulled pork (shredded)
• 4 large flour tortillas (10-inch)
• 1 1/2 cups shredded Monterey Jack cheese
• 1 tbsp olive oil
• 1 ripe avocado, diced
• 1/4 cup finely diced red onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp lime juice
• 1/2 tsp salt
• 1/4 tsp ground cumin

Instructions:

1. In a bowl, gently mix the avocado, red onion, cilantro, lime juice, 1/2 tsp salt, and 1/4 tsp cumin to make the salsa. Set aside.
2. Heat 1 tbsp olive oil in a large skillet over medium heat. Place one tortilla in the skillet, then sprinkle 1/2 cup Monterey Jack cheese evenly over it.
3. Spread 1 cup pulled pork over half of the tortilla, then fold the other half over. Cook for 3–4 minutes per side until golden and crispy, pressing lightly with a spatula.
4. Repeat with the remaining tortillas, cheese, and pork. Slice each quesadilla into wedges and serve warm with the avocado salsa.

The contrast of the crispy tortilla, gooey cheese, and tangy salsa makes this dish irresistible—it’s a crowd-pleaser for game day or weeknight dinners alike.

Tip: For extra crunch, brush the tortillas with a little extra oil before cooking.

Pulled Pork Shepherd’s Pie

This hearty twist on classic shepherd’s pie swaps ground meat for tender pulled pork, adding smoky depth to every bite.

Ingredients:

• 2 cups shredded cooked pulled pork
• 1 cup frozen peas and carrots mix
• 1/2 cup diced yellow onion
• 1/4 cup barbecue sauce
• 1/2 tsp garlic powder
• 1/2 tsp smoked paprika
• 1/4 tsp salt
• 1/4 tsp black pepper
• 3 cups mashed potatoes (prepared or homemade)
• 1/2 cup shredded cheddar cheese

Instructions:

1. Preheat oven to 375°F. In a skillet over medium heat, sauté the diced yellow onion for 3 minutes until softened.
2. Add the pulled pork, frozen peas and carrots, barbecue sauce, garlic powder, smoked paprika, salt, and black pepper. Stir and cook for 5 minutes until heated through.
3. Spread the mixture into a greased 9-inch pie dish. Top evenly with mashed potatoes, then sprinkle with cheddar cheese.
4. Bake for 20–25 minutes until the cheese is bubbly and the edges are lightly browned. Let rest for 5 minutes before serving.

The smoky-sweet pulled pork pairs perfectly with the creamy mashed potatoes—like a cozy BBQ dinner in casserole form!

Tip: For extra crunch, broil for the last 2 minutes to crisp the cheese topping.

Pulled Pork Loaded Fries

These loaded fries pile crispy spuds high with tender pulled pork, melty cheese, and all the fixings—perfect for game day or a cozy night in.

Ingredients:

• 1 lb frozen French fries (or homemade, cut into 1/4-inch sticks)
• 1 cup cooked pulled pork (store-bought or homemade)
• 1 cup shredded cheddar cheese
• 1/4 cup diced red onion
• 1/4 cup pickled jalapeños
• 1/4 cup barbecue sauce
• 1/4 cup sour cream
• 2 tbsp chopped fresh cilantro

Instructions:

1. Preheat oven to 425°F. Spread the French fries in a single layer on a baking sheet and bake for 20–25 minutes, flipping halfway, until golden and crisp.
2. While the fries bake, warm the pulled pork in a small saucepan over low heat with 1/4 cup barbecue sauce, stirring until heated through (about 5 minutes).
3. Remove fries from the oven and top evenly with the shredded cheddar cheese. Return to the oven for 2–3 minutes until the cheese melts.
4. Layer the saucy pulled pork over the fries, then sprinkle with diced red onion, pickled jalapeños, and chopped cilantro. Drizzle with sour cream and serve immediately.

The magic here? The contrast of crispy fries, smoky pork, and cool sour cream makes every bite irresistible. Tip: For extra crunch, broil the cheese-topped fries for 1 minute before adding toppings.

Pulled Pork Breakfast Hash

This hearty breakfast hash turns leftover pulled pork into a savory, one-pan morning masterpiece—packed with crispy potatoes, melty cheese, and a perfectly runny egg on top.

Ingredients:

• 2 tbsp olive oil
• 2 cups diced russet potatoes (½-inch cubes)
• ½ tsp salt
• ½ tsp black pepper
• 1 cup cooked pulled pork
• ½ cup diced red bell pepper
• ½ cup shredded cheddar cheese
• 2 large eggs
• 1 tbsp chopped fresh parsley (for garnish)

Instructions:

1. Heat olive oil in a large skillet over medium-high heat. Add potatoes, salt, and black pepper. Cook, stirring occasionally, for 12–15 minutes until golden and tender.
2. Stir in pulled pork and red bell pepper. Cook for 3–4 minutes until the pork is warmed through and peppers soften.
3. Sprinkle cheddar cheese evenly over the hash. Crack eggs on top, cover the skillet, and reduce heat to low. Cook for 5–6 minutes until egg whites are set but yolks are still runny.
4. Garnish with fresh parsley and serve immediately.

The magic here? The pulled pork infuses every bite with smoky richness, while the gooey egg yolk ties it all together. Tip: For extra crispiness, press the hash down lightly with a spatula after adding the pork—it’ll create those irresistible crispy edges.

Pulled Pork Empanadas with Chimichurri

These Pulled Pork Empanadas with Chimichurri are the perfect handheld bite—flaky pastry stuffed with smoky-sweet pork and dunked in herby, garlicky sauce. Trust us, you’ll want to make a double batch!

• 2 cups cooked pulled pork (shredded)
• 1 package (14 oz) store-bought empanada dough discs (or homemade)
• 1/4 cup chopped red onion
• 2 tbsp brown sugar
• 1 tbsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp salt
• 1 egg (beaten, for egg wash)
• 1/2 cup chimichurri sauce (store-bought or homemade)

1. Prep filling: In a bowl, mix pulled pork, red onion, brown sugar, smoked paprika, garlic powder, and salt until well combined.
2. Fill empanadas: Lay dough discs on a floured surface. Spoon 2 tbsp filling onto each, fold over, and crimp edges with a fork.
3. Bake: Brush empanadas with beaten egg and bake at 375°F for 20–25 minutes until golden and crisp.
4. Serve: Let cool slightly, then dunk in chimichurri sauce.

The magic here? The tangy chimichurri cuts through the rich pork, making every bite balanced and addictive. Tip: For extra crunch, pan-fry empanadas in a bit of oil instead of baking!

Pulled Pork Stuffed Sweet Potatoes

These loaded sweet potatoes are a hearty, hands-off meal—tender pulled pork and melty cheese take cozy to the next level.

Ingredients:

• 4 medium sweet potatoes (about 8 oz each)
• 1 tbsp olive oil
• 1/2 tsp salt, divided
• 2 cups cooked pulled pork (store-bought or homemade)
• 1/4 cup barbecue sauce
• 1/2 cup shredded cheddar cheese
• 2 tbsp chopped fresh cilantro
• 1/4 cup sour cream (for serving)

Instructions:

1. Preheat oven to 400°F. Scrub sweet potatoes, pat dry, and rub with olive oil. Sprinkle with 1/4 tsp salt. Place on a baking sheet and bake for 45–50 minutes, until fork-tender.
2. While potatoes bake, warm pulled pork with barbecue sauce in a skillet over medium-low heat, stirring occasionally, for 5 minutes.
3. Slice each baked sweet potato open lengthwise. Fluff the insides with a fork, then sprinkle with remaining 1/4 tsp salt. Divide pulled pork mixture evenly among potatoes, top with cheddar cheese, and return to the oven for 3–5 minutes until cheese melts.
4. Garnish with cilantro and a dollop of sour cream. Serve immediately.

The contrast of smoky pork against the sweet, creamy potato is downright addictive—plus, the cheese pulls like a dream!

Tip: Short on time? Microwave sweet potatoes for 8–10 minutes (pierce skins first!), then crisp in the oven for 10 minutes.

Pulled Pork Ramen with Soft-Boiled Eggs

This cozy bowl combines tender pulled pork with rich ramen broth and silky eggs—comfort food at its finest.

Ingredients:

• 2 cups pulled pork (pre-cooked, shredded)
• 4 cups chicken broth
• 2 tbsp soy sauce
• 1 tbsp brown sugar
• 1 tsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 2 packs (3 oz each) instant ramen noodles (discard seasoning packets)
• 2 soft-boiled eggs, halved
• 1 green onion, thinly sliced

Instructions:

1. In a pot over medium heat, combine chicken broth, soy sauce (2 tbsp), brown sugar (1 tbsp), sesame oil (1 tsp), garlic, and ginger. Simmer for 5 minutes.
2. Add pulled pork and cook for 3–4 minutes until heated through.
3. Meanwhile, cook ramen noodles according to package instructions (about 3 minutes). Drain and divide between bowls.
4. Ladle the broth and pork over the noodles. Top each bowl with soft-boiled eggs and green onion.

The jammy yolks from the eggs melt into the broth, adding a luscious richness that ties everything together.

Tip: For extra depth, stir 1 tsp miso paste into the broth with the soy sauce.

Pulled Pork Cuban Sandwiches

These Pulled Pork Cuban Sandwiches are a mouthwatering mashup of tender slow-cooked pork, tangy pickles, and melty Swiss cheese—all pressed to crispy perfection.

Ingredients:

• 2 cups pulled pork (pre-cooked, seasoned with 1 tsp smoked paprika, 1/2 tsp garlic powder, 1/2 tsp salt)
• 4 soft Cuban rolls or hoagie buns
• 1/4 cup yellow mustard
• 8 slices Swiss cheese
• 1/2 cup dill pickle slices
• 4 tbsp unsalted butter, softened

Instructions:

1. Heat pulled pork in a skillet over medium-low heat until warmed through, about 5 minutes.
2. Slice rolls lengthwise and spread 1 tbsp yellow mustard on the bottom half of each. Layer 2 slices Swiss cheese, 1/2 cup pulled pork, and 2 tbsp pickle slices per sandwich. Close with the top bun.
3. Spread 1 tbsp softened butter on the outside top and bottom of each sandwich.
4. Heat a large skillet or griddle over medium heat. Place sandwiches in the skillet and press down firmly with a spatula or another heavy pan. Cook for 3–4 minutes per side until golden brown and cheese is melted.

The magic here is the contrast of textures—crispy, buttery bread against the juicy pork and sharp pickles. It’s a handheld flavor bomb!

Tip: No Cuban rolls? Use French bread or ciabatta for a similar crunch.

Pulled Pork Enchiladas with Red Sauce

These enchiladas are the ultimate comfort food—tender pulled pork wrapped in soft tortillas and smothered in a smoky red sauce for a meal that’s rich, satisfying, and packed with flavor.

Ingredients

• 2 cups shredded cooked pulled pork
• 8 (6-inch) corn tortillas
• 1 (15-oz) can red enchilada sauce
• 1 cup shredded Monterey Jack cheese
• 1/2 cup diced white onion
• 1/4 cup chopped fresh cilantro
• 1 tbsp olive oil
• 1 tsp ground cumin
• 1/2 tsp smoked paprika
• 1/2 tsp kosher salt

Instructions

1. Preheat oven to 375°F. In a skillet over medium heat, warm the olive oil. Add the pulled pork, cumin, smoked paprika, and salt. Cook for 3–4 minutes, stirring, until fragrant.
2. Warm the tortillas in a dry skillet or microwave for 20 seconds to make them pliable. Fill each with 1/4 cup of the pork mixture, roll tightly, and place seam-side down in a greased 9×13-inch baking dish.
3. Pour the enchilada sauce evenly over the rolled tortillas. Sprinkle with Monterey Jack cheese and diced onion.
4. Bake for 20 minutes until the cheese is bubbly and edges are lightly browned. Garnish with cilantro.

The smoky-sweet pulled pork pairs perfectly with the tangy red sauce, while the melted cheese adds a gooey, irresistible finish.

Tip: For extra depth, stir 1 tbsp of adobo sauce (from canned chipotles) into the enchilada sauce before baking.

Pulled Pork Banh Mi Sandwiches

This fusion sandwich piles tender pulled pork onto a crusty baguette with tangy pickled veggies and spicy mayo—it’s a flavor explosion you’ll crave weekly.

Ingredients

• 1 (2-lb) boneless pork shoulder
• 1 tbsp olive oil
• 1/4 cup brown sugar
• 2 tbsp soy sauce
• 1 tbsp fish sauce
• 1 tbsp sriracha
• 3 garlic cloves, minced
• 1 tsp black pepper
• 1 cup shredded carrots
• 1 cup thinly sliced cucumber
• 1/2 cup rice vinegar
• 1 tbsp sugar
• 1/4 cup mayonnaise
• 1 tbsp sriracha (for mayo)
• 4 (6-inch) baguettes, toasted
• Fresh cilantro and jalapeño slices (for serving)

Instructions

1. Slow-cook the pork: Rub pork with olive oil, then coat with brown sugar, soy sauce, fish sauce, 1 tbsp sriracha, garlic, and black pepper. Cook in a slow cooker on LOW for 8 hours until shreddable.
2. Pickle the veggies: Toss carrots and cucumber with rice vinegar and 1 tbsp sugar. Let sit 30 minutes, then drain.
3. Make the spicy mayo: Mix mayonnaise with 1 tbsp sriracha.
4. Assemble: Spread spicy mayo on toasted baguettes. Layer with pulled pork, pickled veggies, cilantro, and jalapeños.

The magic here? The contrast between the rich pork, crunchy pickles, and creamy-spicy mayo—it’s a sandwich that’s messy in the best way.

Tip: For extra crunch, lightly toast the baguettes in a 350°F oven for 5 minutes before assembling.

Pulled Pork Poutine with Gravy

This indulgent twist on classic poutine piles tender pulled pork, crispy fries, and rich gravy into one irresistible comfort dish—perfect for game day or a cozy night in.

Ingredients:

• 1 lb frozen French fries (thick-cut preferred)
• 2 cups cooked pulled pork (store-bought or homemade)
• 2 tbsp unsalted butter
• 2 tbsp all-purpose flour
• 1 1/2 cups beef broth
• 1 tsp Worcestershire sauce
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/2 tsp black pepper
• 1/2 tsp salt
• 1 cup cheese curds (or shredded mozzarella in a pinch)

Instructions:

1. Bake the fries: Spread French fries in a single layer on a baking sheet. Bake at 425°F for 20–25 minutes, flipping halfway, until golden and crisp.
2. Make the gravy: Melt butter in a saucepan over medium heat. Whisk in flour and cook for 1 minute until bubbly. Slowly pour in beef broth, whisking constantly. Stir in Worcestershire sauce, garlic powder, onion powder, black pepper, and salt. Simmer for 3–5 minutes until thickened.
3. Assemble: Pile hot fries on a platter. Top with pulled pork, cheese curds, and a generous drizzle of gravy. Serve immediately while the cheese is melty and the fries are crisp.

The magic here? The salty cheese curds squeak against the smoky pork and velvety gravy—a texture showdown you’ll crave again and again.

Tip: For extra depth, stir 1 tbsp of the pork’s cooking juices into the gravy.

Pulled Pork Stuffed Jalapeños

These smoky, cheesy jalapeños are the ultimate game-day bite—stuffed with tender pulled pork and baked until bubbly.

Ingredients:

• 12 large jalapeños, halved lengthwise and seeded
• 1 1/2 cups cooked pulled pork (shredded)
• 4 oz cream cheese, softened
• 1/2 cup shredded cheddar cheese
• 1 tbsp BBQ sauce
• 1/2 tsp smoked paprika
• 1/4 tsp garlic powder
• 1/4 tsp salt
• 2 tbsp chopped fresh cilantro (for garnish)

Instructions:

1. Preheat oven to 375°F. Line a baking sheet with parchment paper.
2. In a bowl, mix pulled pork, cream cheese, cheddar cheese, BBQ sauce, smoked paprika, garlic powder, and salt until combined.
3. Spoon the mixture evenly into each jalapeño half, packing it slightly. Arrange on the baking sheet.
4. Bake for 20–22 minutes until the filling is bubbly and the jalapeños are tender-crisp.
5. Garnish with chopped cilantro and serve warm.

The contrast of spicy jalapeños, rich pork, and melty cheese makes these irresistible—they disappear fast!

Tip: For extra crunch, broil for 1–2 minutes at the end (watch closely!).

Conclusion

With 20 delicious pulled pork recipes to choose from, there’s something here for every craving and occasion! Whether you’re feeding a crowd or just spicing up weeknight dinners, we hope you find a new favorite. Don’t forget to leave a comment telling us which recipe you loved most—and share this roundup with your fellow pork enthusiasts on Pinterest. Happy cooking!