Pulled Pork with Gravy is a delicious and comforting meal that's perfect for a family dinner or a weekend gathering with friends. This dish features tender, juicy pork that's been slow-cooked until it's falling apart, then smothered in a rich and flavorful gravy. It's a classic recipe that's sure to please everyone at the table.
Jump to:
- Here's Why You'll Love this Dish
- What to Serve with Pulled Pork with Gravy
- Ingredients You'll Need to Make Pulled Pork
- How to Make Pulled Pork with Gravy
- Meal Prep Tips
- Possible Ingredient Substitutions and Variations
- Equipment
- Storing Leftovers
- Answers to Commonly Asked Questions
- Main Dishes
- Recipe Details
- PIN It Here
- Food Safety
- Comments
Here's Why You'll Love this Dish
Versatile in that pulled pork can be used in a variety of dishes such as sandwiches, tacos, burritos, and salads.
Easy to make large batches with a slow cooker or Instant Pot without much effort.
Budget-friendly as pork shoulder, the cut of meat used for pulled pork, is an affordable option compared to other meats.
Great for meal prep because pulled pork can be made ahead of time and stored in the fridge for quick and easy meals.
Crowd-pleaser because people love it and it satisfies a variety of taste preferences.
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What to Serve with Pulled Pork with Gravy
Pulled pork with gravy goes well with roasted brussel sprouts with bacon and parmesan, a bocconcini tomato salad or air fried zucchini fries.
Ingredients You'll Need to Make Pulled Pork
You will need the following ingredients to make this easy pulled pork: onion, garlic, dijon mustard, white vinegar, paprika, worcestershire sauce, brown sugar, salt, pork shoulder, bay leaf, panini buns, corn starch, beef bouillon.
- Garlic, dijon mustard, brown sugar and paprika - are star ingredients that make the perfect marinade for this pork dish
- Pork shoulder - one of the best cuts of meat for pulled pork
- Italian buns - needed if you are going to make a pulled pork sandwich with gravy
- Corn starch - used to thicken the gravy
See recipe card for the full list of ingredients and quantities.
How to Make Pulled Pork with Gravy
Note that you will need to marinate your pork overnight and that depending on the size and cut of meat will require 3 to 6 hours cooking time.
- If the pork skin is still attached, trim it off along with the fat that sits just under the skin.
- Place all marinade ingredients in a tall cup (hand blender cup works well) and puree using a hand blender or food processor. Place the pork shoulder in a container large enough to hold the meat and pour the marinade on top of the pork. Cover and let sit overnight.
- When you are ready to cook, place the pork in a large pot, add remaining 3 cups of water and bay leaf. Bring to boil and let simmer at a very low boil turning occasionally until the meat falls apart. Approximately 6 -8 hrs.
- In preparation to make the gravy, remove about 2 cups of the juices and place in a small pot and in the freezer to cool down (about 1 hour). This will force the fat to the surface and solidify so that you can scoop it and discard it.
- Place select meat back in pot with remaining juices (so that it does not dry out). This should take you about 20 minutes.
- Remove juices from freezer and skim solidified fat from juices and discard. Add corn/potato starch to liquid and warm up to a boil until it thickens. You may need to add a bouillon cube to add flavor to the gravy. Add the bouillon at this point. Stir until it has dissolved in the hot liquid. Set aside.
- The only thing left to do now, is assemble your sandwich. Slice your bread, layer pork on top and scoop some of the pork juices on top.
Meal Prep Tips
Pulled pork always tastes better with fresh warm bread. Warm your bread in a toaster oven or oven for 5 minutes at 350 degrees Fahrenheit and then keep warm in a towel until ready to cut and stuff with pulled pork and gravy.
Possible Ingredient Substitutions and Variations
Here are some possible ingredient substitutions:
- Cut of Meat - if pork shoulder isn't available, substitute pork butt.
- Bread - if fresh bread isn't available, you can use frozen, just thaw out on the counter for about 1 hour and then warm up in oven or microwave before consuming immediately
- Sweet Peppers - add roasted sweet peppers
- Hot Peppers - add hot peppers for some heat
- Cheese - cheese it up with some mozzarella
- Coleslaw - add shredded cabbage or slaw for added veggies
Equipment
Equipment can have a big impact on how a recipe turns out. For this recipe you will need a hand blender and a large pot or a medium sized dutch oven with a lid.
A good knife and a cutting board will also come and handy. You won't need a thermometer because this type of meat needs to be cooked for hours until tender. By the time it is ready, it will be well done.
Storing Leftovers
There is absolutely nothing better than the best Pulled Pork leftovers. Store them in an airtight container for not longer than 3 to 4 days.
You can also freeze leftovers in an airtight container for not longer than a month. When ready, remove from freezer and let thaw out in the fridge overnight.
Answers to Commonly Asked Questions
The best cut of pork for pulled pork is a pork shoulder or a pork butt, as they have the right balance of fat and meat to produce tender, juicy pulled pork.
The cooking time for pulled pork can vary depending on the size and cut of the meat. It can take anywhere from 6 to 10 hours in a slow cooker or oven, or up to 14 hours if using a smoker and 4 to 6 hours on the stovetop. It is important to cook the pork until it reaches an internal temperature of at least 195°F (90°C) for tender, pull-apart meat.
Yes, it is important to add when making pulled pork. This will help keep the meat moist and tender as it cooks. You can use water, broth, beer, or even barbecue sauce as the cooking liquid.
One popular option is to serve it on a toasted bun with coleslaw and barbecue sauce. Another option is to serve it with mashed potatoes or roasted vegetables, topped with the gravy. You can also use the pulled pork to make tacos, quesadillas, or sandwiches. The possibilities are endless!
To make gravy for pulled pork, start by straining the cooking liquid. Skim off any excess fat and discard. In a separate saucepan, melt some butter add some flour and cook, stirring constantly, until the mixture turns a golden brown color. Gradually whisk in the cooking liquid and bring to a simmer. Cook for a few minutes, stirring occasionally, until the gravy has thickened. Season with salt, pepper, and any additional spices as desired.
Main Dishes
Recipe Details
Pulled Pork Sandwich with Gravy
Ingredients
Marinade
- 1 onion chopped
- 2 garlic clove chopped
- 2 tbsp dijon mustard
- ¾ cups white vinegar
- 1 tsp paprika
- â…“ cups ketchup
- 2 tsp worcestershire sauce
- ¼ cups brown sugar
- 1 tbsp salt
- 1 cups water
Other items
- 3 lbs pork shoulder or pork butt
- 1 bay leaf
- 8 fresh italian buns
- 2 tsp corn starch
- 3 cups water
- 5.75 g beef bouillon cube 1 cube
Instructions
- Place all marinade ingredients in a tall cup (hand blender cup works well) and puree using a hand blender or food processor. Place the pork shoulder in a container large enough to hold the meat and pour the marinade on top of the pork. Cover and let sit overnight.
- When you are ready to cook, place the pork in a large pot, add remaining 3 cups of water and bay leaf. Bring to boil and let simmer at a very low boil turning occasionally until the meat falls apart. Approximately 6 -8 hrs.
- In preparation to make the gravy, remove about 2 cups of the juices and place in a small pot and in the freezer to cool down (about 1 hour). This will force the fat to the surface and solidify so that you can scoop it and discard it.
- While you are waiting for the juices to cool down remove the pork from pot and place on a cutting board. Discard bay leaf from pot. Pull meat apart, discarding any bones and fat.
- Place select meat back in pot with remaining juices (so that it does not dry out). This should take you about 20 minutes.
- Remove juices from freezer and skim solidified fat from juices and discard. Add corn/potato starch to liquid and warm up to a boil until it thickens. You may need to add a bouillon cube to add flavor to the gravy. Add the bouillon if necessary. Stir until it has dissolved in the hot liquid. Set aside.
- The only thing left to do now, is assemble your sandwich. Slice your bread, layer pork on top and scoop some of the pork juices on top. Enjoy!
Nutrition
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Food Safety
Note that the storage guidelines provided on this page and site are estimates from personal experiences. We are all adults and as an adult you are responsible to ensure that the food you eat is safe to eat. Since, I'm not a food safety expert, you are responsible to review your local guidelines on food storage prior to storing any food left-overs.
Remember to:
- Not use the same utensils on cooked food, that previously touched raw meat
- Wash hands after touching raw meat
- Don't leave food sitting out at room temperature for extended periods
- Never leave cooking food unattended
- Use oils with high smoking point to avoid harmful compounds
- Always have good ventilation when using a gas stove
For Canadian Guidelines check Government of Canada's Food and Safety Guidelines, see more guidelines at USDA.gov.
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