18 Delicious Shredded Pork Recipes Easy to Make

Sometimes, the best meals come from the simplest ingredients—like tender, flavorful shredded pork. Whether you’re craving cozy comfort food, quick weeknight dinners, or something to wow a crowd, these 18 easy recipes have you covered. Ready to transform your cooking? Let’s dive into these delicious ideas that’ll make shredded pork your new go-to!

Slow Cooker Shredded Pork Tacos

Zesty slow cooker shredded pork tacos will revolutionize your weeknight dinner game. Transform a humble pork shoulder into tender, flavor-packed perfection with just 10 minutes of prep. Let your crockpot do all the work while you reap the delicious rewards.

Ingredients

For the Pork Rub

– 2 tbsp chili powder
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp cumin
– 1 tsp salt
– 1/2 tsp black pepper

For Cooking

– 3 lb pork shoulder
– 1/2 cup chicken broth
– 1/4 cup lime juice
– 2 tbsp apple cider vinegar

For Serving

– 12 corn tortillas
– 1 cup chopped cilantro
– 1 diced white onion
– 2 sliced jalapeños

Instructions

1. Combine chili powder, smoked paprika, garlic powder, onion powder, cumin, salt, and black pepper in a small bowl.
2. Pat the 3 lb pork shoulder completely dry with paper towels.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Place the seasoned pork shoulder into a 6-quart slow cooker.
5. Pour 1/2 cup chicken broth, 1/4 cup lime juice, and 2 tbsp apple cider vinegar around the pork.
6. Cover and cook on LOW for 8 hours until the pork shreds easily with a fork.
7. Remove the pork from the slow cooker and place on a cutting board.
8. Shred the pork using two forks, discarding any large fat pieces.
9. Return the shredded pork to the slow cooker and mix with the cooking liquid.
10. Warm 12 corn tortillas in a dry skillet over medium heat for 30 seconds per side.
11. Fill each warm tortilla with shredded pork.
12. Top with chopped cilantro, diced white onion, and sliced jalapeños.

Velvety pork shreds effortlessly between soft corn tortillas, creating the perfect textural contrast. The smoky spice rub melds beautifully with the bright lime acidity, while the fresh toppings add crisp crunch and heat. Serve these tacos family-style with extra lime wedges for squeezing, or pile the pork over nachos for next-day leftovers.

Easy Shredded Pork Carnitas

Whip up the most incredible shredded pork carnitas that’ll have everyone begging for your recipe. Sear that pork shoulder until golden, then slow-cook it in citrus and spices until it falls apart. Get ready for crispy, juicy perfection in every bite.

Ingredients

• For the pork:
  • 3 lbs pork shoulder, cut into 2-inch cubes
  • 2 tbsp vegetable oil
  • 1 cup orange juice
  • 1/4 cup lime juice
  • 4 cloves garlic, minced
  • 1 tbsp ground cumin
  • 2 tsp dried oregano
  • 1 tsp chili powder
  • 1 tsp salt
  • 1/2 tsp black pepper
• For finishing:
  • 2 tbsp vegetable oil
  • 1/2 cup chopped fresh cilantro
  • 1/2 cup diced white onion

Instructions

1. Pat the pork shoulder cubes completely dry with paper towels.
2. Heat 2 tbsp vegetable oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes in batches until deeply browned on all sides, about 3-4 minutes per side.
4. Return all pork to the Dutch oven and add orange juice, lime juice, minced garlic, cumin, oregano, chili powder, salt, and black pepper.
5. Bring the mixture to a simmer, then reduce heat to low and cover tightly.
6. Cook for 2.5 hours until pork shreds easily with a fork, checking liquid level halfway through and adding 1/4 cup water if needed.
7. Remove pork from cooking liquid and shred using two forks.
8. Heat 2 tbsp vegetable oil in a large skillet over medium-high heat until hot.
9. Spread shredded pork in a single layer in the skillet and cook undisturbed for 4-5 minutes until bottom is crispy.
10. Flip sections of pork and cook for another 3-4 minutes until crispy throughout.
11. Stir in chopped cilantro and diced white onion.

The carnitas develop incredible texture contrasts—crispy caramelized edges against tender, juicy shreds. That citrus-spice marinade infuses every bite with bright, complex flavor. Pile it high on warm tortillas with pickled onions or stuff it into crispy tacos for maximum crunch.

Quick Shredded Pork Stir-Fry

Packed with flavor and ready in minutes, this shredded pork stir-fry delivers restaurant-quality results right in your kitchen. Grab your wok and let’s get sizzling—your weeknight dinner game just leveled up.

Ingredients

• For the pork:
  • 1 lb pork shoulder, thinly sliced
  • 1 tbsp cornstarch
  • 1 tbsp soy sauce
• For the sauce:
  • ¼ cup soy sauce
  • 2 tbsp hoisin sauce
  • 1 tbsp rice vinegar
  • 1 tsp sesame oil
• For the stir-fry:
  • 2 tbsp vegetable oil
  • 3 cloves garlic, minced
  • 1 tbsp ginger, grated
  • 1 bell pepper, sliced
  • 1 cup broccoli florets

Instructions

1. Toss 1 lb pork shoulder with 1 tbsp cornstarch and 1 tbsp soy sauce in a bowl. Tip: Coating the pork in cornstarch creates a crispier sear when stir-frying.
2. Heat 2 tbsp vegetable oil in a wok or large skillet over high heat until shimmering, about 1 minute.
3. Add the pork to the hot wok in a single layer. Cook for 3–4 minutes without stirring to develop a golden-brown crust.
4. Flip the pork and cook for another 2 minutes until fully browned. Transfer to a plate.
5. Add 3 cloves minced garlic and 1 tbsp grated ginger to the wok. Stir for 30 seconds until fragrant.
6. Add 1 sliced bell pepper and 1 cup broccoli florets. Stir-fry for 3 minutes until vegetables are bright and slightly tender.
7. Whisk together ¼ cup soy sauce, 2 tbsp hoisin sauce, 1 tbsp rice vinegar, and 1 tsp sesame oil in a small bowl.
8. Return the pork to the wok. Pour the sauce over the pork and vegetables.
9. Toss everything together and cook for 2 minutes until the sauce thickens and coats the ingredients. Tip: For extra gloss, let the sauce bubble for an additional 30 seconds.
10. Serve immediately over steamed rice or noodles. Tip: Garnish with sliced green onions or sesame seeds for added crunch and freshness.

Now you’ve got a dish with tender, juicy pork and crisp-tender veggies bathed in a savory-sweet glaze. Try stuffing it into warm tortillas for easy pork tacos or piling it over crispy lettuce cups—either way, it’s a guaranteed crowd-pleaser.

Simple Shredded Pork Sandwiches

You need these pork sandwiches in your life. Tender shredded pork piled high on toasted buns—perfect for game day or easy weeknights.

Ingredients

For the pork:
– 2 lbs pork shoulder
– 1 tbsp olive oil
– 1 tsp salt
– 1/2 tsp black pepper

For the sauce:
– 1 cup ketchup
– 1/4 cup apple cider vinegar
– 2 tbsp brown sugar
– 1 tbsp Worcestershire sauce
– 1 tsp garlic powder
– 1/2 tsp onion powder

For serving:
– 6 hamburger buns
– 1 cup coleslaw mix

Instructions

1. Preheat your oven to 300°F.
2. Pat the pork shoulder completely dry with paper towels.
3. Rub the pork shoulder with olive oil, salt, and black pepper.
4. Place the pork shoulder in a Dutch oven or oven-safe pot with a lid.
5. Cover the pot and bake for 3 hours until the pork shreds easily with a fork.
6. While the pork cooks, whisk together ketchup, apple cider vinegar, brown sugar, Worcestershire sauce, garlic powder, and onion powder in a saucepan.
7. Simmer the sauce over medium heat for 10 minutes until slightly thickened.
8. Remove the pork from the oven and transfer to a cutting board.
9. Shred the pork using two forks, discarding any large fat pieces.
10. Mix the shredded pork with the prepared sauce until fully coated.
11. Toast the hamburger buns in a dry skillet over medium heat for 2 minutes per side until golden.
12. Pile the saucy pork onto the bottom buns.
13. Top with coleslaw mix and the top buns.

Buttery soft pork melts against the tangy slaw and sweet-savory sauce. Serve these piled high with extra napkins, or stuff the leftovers into tortillas for next-day tacos that’ll blow your mind.

Shredded Pork Nachos with Cheese

Ditch boring snacks forever. These shredded pork nachos deliver explosive flavor in every crunchy bite. Get ready to level up your game day spread.

Ingredients

• For the Pork:
  • 2 lbs pork shoulder, trimmed
  • 1 tbsp olive oil
  • 1 tsp salt
  • 1 tsp black pepper
  • 1 tsp chili powder
  • 1/2 tsp cumin
• For Assembly:
  • 1 bag (13 oz) tortilla chips
  • 2 cups shredded cheddar cheese
  • 1/2 cup diced red onion
  • 1/4 cup chopped cilantro
  • 1/2 cup sour cream

Instructions

1. Preheat your oven to 325°F.
2. Rub the pork shoulder evenly with olive oil, salt, black pepper, chili powder, and cumin.
3. Place the seasoned pork in a baking dish and cover tightly with foil.
4. Roast the pork for 3 hours until it shreds easily with a fork. Tip: For maximum tenderness, don’t peek during cooking—keep that foil sealed tight.
5. Remove the pork from the oven and let it rest for 15 minutes.
6. Shred the pork completely using two forks, pulling against the grain.
7. Increase your oven temperature to 400°F.
8. Spread tortilla chips in a single layer on a baking sheet.
9. Sprinkle shredded pork evenly over the chips.
10. Top with shredded cheddar cheese, covering all exposed chips. Tip: For perfect melt, use freshly shredded cheese instead of pre-shredded.
11. Bake for 8-10 minutes until the cheese is fully melted and bubbly.
12. Remove the nachos from the oven and immediately top with diced red onion and chopped cilantro.
13. Dollop sour cream across the nachos in decorative patterns. Tip: Serve immediately while the chips are still crisp against the warm toppings.

Get ready for that satisfying crunch giving way to tender, spiced pork. The cool sour cream perfectly balances the rich cheese and zesty onions. Go wild with extra jalapeños or serve alongside a fresh mango salsa for a tropical twist.

Easy Shredded Pork Enchiladas

Melt into the most satisfying weeknight win with these shredded pork enchiladas. Master tender, slow-cooked pork wrapped in warm tortillas and smothered in zesty sauce. Make this crowd-pleaser your new go-to for effortless flavor that feels anything but basic.

Ingredients

For the pork filling:

• 2 lbs pork shoulder, trimmed
• 1 tbsp olive oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/2 cup chicken broth

For assembly:

• 8 corn tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped cilantro

For the sauce:

• 2 cups red enchilada sauce
• 1/2 cup sour cream

Instructions

1. Preheat your oven to 325°F.
2. Rub the pork shoulder evenly with olive oil, cumin, chili powder, salt, and black pepper.
3. Place the seasoned pork in a Dutch oven or oven-safe pot with a tight-fitting lid.
4. Pour the chicken broth around the pork, being careful not to wash off the spices.
5. Cover the pot and bake for 3 hours until the pork shreds easily with a fork. Tip: For extra tender pork, don’t peek—keeping the lid sealed traps steam and moisture.
6. Remove the pork from the oven and transfer it to a cutting board.
7. Use two forks to shred the pork completely, discarding any large fat pieces.
8. Increase the oven temperature to 375°F.
9. Mix the shredded pork with 1/2 cup of the enchilada sauce to keep it moist.
10. Warm the corn tortillas for 20 seconds in the microwave to make them pliable. Tip: Warming prevents tearing when rolling—if they cool, reheat briefly.
11. Spread 1/2 cup of enchilada sauce evenly on the bottom of a 9×13-inch baking dish.
12. Spoon 1/3 cup of the pork mixture onto each tortilla, top with 1 tbsp of cheese, and roll tightly.
13. Place the rolled enchiladas seam-side down in the baking dish.
14. Whisk together the remaining enchilada sauce and sour cream until smooth.
15. Pour the sauce mixture over the enchiladas, covering them completely.
16. Sprinkle the remaining cheese evenly over the top.
17. Bake for 20 minutes at 375°F until the cheese is bubbly and lightly browned. Tip: For a crispier top, broil for the last 2–3 minutes, watching closely to avoid burning.
18. Remove from the oven and let rest for 5 minutes before serving.
19. Garnish with chopped cilantro.

Get ready for enchiladas that balance creamy, tangy sauce with hearty, spiced pork. Go beyond the basics by topping with pickled onions or serving alongside a crisp jicama salad for contrasting crunch. Each bite delivers melty cheese and tender shreds that make this dish irresistibly shareable.

Shredded Pork Fried Rice

A sizzling wok transforms leftover rice into pure gold with this shredded pork masterpiece. Get ready to level up your takeout game with crispy-edged rice and savory pork that’ll have everyone begging for seconds.

Ingredients

For the Pork Marinade

– 1 lb pork shoulder, thinly sliced
– 2 tbsp soy sauce
– 1 tbsp cornstarch

For the Fried Rice

– 3 cups cooked white rice, chilled overnight
– 2 tbsp vegetable oil
– 2 large eggs, beaten
– 1 cup frozen peas and carrots
– 3 cloves garlic, minced
– 2 tbsp soy sauce
– 1 tsp sesame oil

Instructions

1. Combine 1 lb sliced pork shoulder with 2 tbsp soy sauce and 1 tbsp cornstarch in a medium bowl.
2. Marinate the pork mixture for 15 minutes at room temperature.
3. Heat 1 tbsp vegetable oil in a large wok or skillet over high heat until shimmering.
4. Add marinated pork and cook for 4-5 minutes until browned and cooked through.
5. Remove pork from wok and set aside on a clean plate.
6. Pour 2 beaten eggs into the hot wok and scramble for 1 minute until softly set.
7. Transfer scrambled eggs to the plate with pork.
8. Add remaining 1 tbsp vegetable oil to the wok and heat for 30 seconds.
9. Add 3 cloves minced garlic and cook for 30 seconds until fragrant.
10. Add 1 cup frozen peas and carrots and stir-fry for 2 minutes until thawed.
11. Crumble 3 cups chilled rice into the wok, breaking up any clumps with your spatula.
12. Cook rice for 3-4 minutes, pressing it against the hot surface to create crispy bits.
13. Return cooked pork and eggs to the wok.
14. Drizzle 2 tbsp soy sauce around the edges of the wok for maximum flavor.
15. Toss everything together for 2 minutes until evenly combined.
16. Remove from heat and stir in 1 tsp sesame oil.

Fluffy rice grains get that perfect crispy edge while tender pork shreds melt in your mouth. Serve it straight from the wok with extra soy sauce for dipping, or wrap it in lettuce cups for a fresh crunch that balances the savory richness.

Simple Shredded Pork Quesadillas

Ready to upgrade your weeknight dinner game? These shredded pork quesadillas deliver maximum flavor with minimal effort. Grab your tortillas and let’s transform simple ingredients into your new obsession.

Ingredients

For the Pork Filling:

• 1 lb pork shoulder, trimmed
• 1 tbsp olive oil
• 1 tsp chili powder
• 1/2 tsp cumin
• 1/2 tsp garlic powder
• 1/4 tsp salt
• 1/2 cup chicken broth

For Assembly:

• 8 medium flour tortillas
• 2 cups shredded Monterey Jack cheese
• 1/4 cup chopped cilantro
• 1 tbsp vegetable oil

Instructions

1. Rub the pork shoulder evenly with olive oil, chili powder, cumin, garlic powder, and salt.
2. Place the seasoned pork in a slow cooker and pour chicken broth around it.
3. Cook on LOW for 8 hours until the pork shreds easily with two forks.
4. Remove the pork from the slow cooker and shred completely using two forks.
5. Return the shredded pork to the slow cooker and mix with the cooking juices.
6. Heat a large skillet over medium heat for 2 minutes until hot.
7. Place one flour tortilla in the dry skillet.
8. Sprinkle 1/4 cup shredded Monterey Jack cheese evenly over half the tortilla.
9. Spread 1/2 cup shredded pork over the cheese.
10. Sprinkle 1 1/2 teaspoons chopped cilantro over the pork.
11. Fold the empty half of the tortilla over the filling.
12. Brush the top of the quesadilla lightly with vegetable oil.
13. Cook for 3-4 minutes until the bottom is golden brown with visible grill marks.
14. Flip the quesadilla using a spatula.
15. Cook for another 3-4 minutes until the second side is golden brown and the cheese is fully melted.
16. Transfer to a cutting board and let rest for 1 minute before slicing.
17. Repeat with remaining tortillas and filling.

Unbelievably crispy tortillas give way to tender, juicy pork that’s been soaking up spices all day. The Monterey Jack melts into every crevice while fresh cilantro cuts through the richness. Serve these triangles with a quick avocado crema or dunk them straight into your favorite salsa for the ultimate handheld meal.

Shredded Pork Stuffed Peppers

Tired of boring weeknight dinners? Transform ordinary bell peppers into flavor-packed vessels with this shredded pork masterpiece. Get ready for a meal that delivers both comfort and wow factor in every bite.

Ingredients

For the pork filling:
– 1.5 lbs pork shoulder, trimmed
– 1 tbsp olive oil
– 1 medium yellow onion, diced
– 2 cloves garlic, minced
– 1 cup chicken broth
– 1 tsp smoked paprika
– 1/2 tsp cumin
– 1/2 tsp salt
– 1/4 tsp black pepper

For assembly:
– 4 large bell peppers (any color)
– 1 cup cooked rice
– 1 cup shredded Monterey Jack cheese
– 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 375°F.
2. Heat olive oil in a large oven-safe pot over medium-high heat.
3. Season pork shoulder with salt, pepper, smoked paprika, and cumin.
4. Sear the pork shoulder for 3 minutes per side until golden brown crust forms.
5. Remove pork from pot and set aside on a plate.
6. Add diced onion to the same pot and cook for 4 minutes until translucent.
7. Stir in minced garlic and cook for 30 seconds until fragrant.
8. Return pork to the pot and pour in chicken broth.
9. Cover the pot and transfer to preheated oven for 2.5 hours until pork shreds easily with a fork.
10. While pork cooks, slice bell peppers in half lengthwise and remove seeds and membranes.
11. Place pepper halves cut-side up in a 9×13 inch baking dish.
12. Remove pot from oven when pork is fork-tender and shred using two forks.
13. Mix shredded pork with cooked rice and chopped cilantro.
14. Spoon pork mixture evenly into pepper halves, packing it down gently.
15. Top each stuffed pepper with shredded Monterey Jack cheese.
16. Bake at 375°F for 25 minutes until peppers are tender and cheese is bubbly and golden.
17. Let rest for 5 minutes before serving to allow filling to set.

Just pulled from the oven, these peppers offer tender-crisp texture against the melt-in-your-mouth shredded pork. Juicy bell pepper walls contain the savory, spiced filling that’s perfectly balanced by the creamy Monterey Jack blanket. Try serving them over a bed of crisp greens for a deconstructed salad version, or slice into quarters for impressive party appetizers that disappear fast.

Easy Shredded Pork Sliders

Get ready to wow your crew with these insanely tender shredded pork sliders. Grab your slow cooker and transform budget-friendly pork shoulder into juicy, flavor-packed mini sandwiches. Game-changing dinner alert—your future self will thank you!

Ingredients

For the Pork Rub

– 2 tbsp brown sugar
– 1 tbsp smoked paprika
– 1 tsp garlic powder
– 1 tsp onion powder
– 1 tsp salt
– ½ tsp black pepper
– 3 lb pork shoulder

For the Cooking Liquid

– 1 cup chicken broth
– ¼ cup apple cider vinegar
– 2 tbsp Worcestershire sauce

For Serving

– 12 slider buns
– 1 cup coleslaw mix

Instructions

1. Combine 2 tbsp brown sugar, 1 tbsp smoked paprika, 1 tsp garlic powder, 1 tsp onion powder, 1 tsp salt, and ½ tsp black pepper in a small bowl.
2. Pat the 3 lb pork shoulder completely dry with paper towels.
3. Rub the spice mixture evenly over all surfaces of the pork shoulder.
4. Place the seasoned pork shoulder in a 6-quart slow cooker.
5. Pour 1 cup chicken broth, ¼ cup apple cider vinegar, and 2 tbsp Worcestershire sauce around the pork.
6. Cover and cook on LOW for 8 hours until the pork shreds easily with a fork.
7. Transfer the cooked pork to a cutting board, reserving the cooking liquid.
8. Use two forks to shred the pork completely, discarding any large fat pieces.
9. Return the shredded pork to the slow cooker with ½ cup of the reserved cooking liquid.
10. Stir to combine and let warm for 15 minutes.
11. Toast 12 slider buns in a 375°F oven for 3-4 minutes until lightly golden.
12. Assemble sliders by placing shredded pork on bottom buns, topping with 1 cup coleslaw mix, and adding top buns.
Crazy tender pork meets that tangy slaw crunch in every single bite. These sliders shine at game day parties or as a weeknight win—double the recipe because they’ll disappear fast. For next-level deliciousness, drizzle with extra cooking liquid or add pickled jalapeños for heat.

Shredded Pork and Bean Burritos

Nailing the perfect burrito just got easier. These shredded pork and bean beauties deliver maximum flavor with minimal effort. Get ready to wrap up the ultimate handheld meal.

Ingredients

For the pork filling:
– 2 lbs pork shoulder, cut into 2-inch cubes
– 1 tbsp olive oil
– 1 tsp salt
– 1 tsp black pepper
– 1 tsp cumin
– 1 tsp chili powder
– 1 cup chicken broth

For the bean mixture:
– 1 can (15 oz) black beans, drained and rinsed
– 1 cup frozen corn
– 1/2 cup diced red onion
– 1 tsp garlic powder

For assembly:
– 8 large flour tortillas
– 2 cups shredded Monterey Jack cheese
– 1/2 cup chopped fresh cilantro

Instructions

1. Preheat your oven to 325°F.
2. Season pork cubes evenly with salt, pepper, cumin, and chili powder.
3. Heat olive oil in a large oven-safe pot over medium-high heat for 2 minutes until shimmering.
4. Sear pork cubes for 3-4 minutes per side until golden brown crust forms.
5. Pour chicken broth into the pot, scraping up any browned bits from the bottom.
6. Cover the pot and transfer to the preheated oven.
7. Braise pork for 2 hours until fork-tender and easily shreds.
8. Remove pork from oven and shred using two forks.
9. Mix shredded pork with black beans, frozen corn, diced red onion, and garlic powder.
10. Warm flour tortillas in a dry skillet over medium heat for 30 seconds per side until pliable.
11. Place 1/2 cup pork and bean mixture in the center of each tortilla.
12. Top with 1/4 cup shredded Monterey Jack cheese and 1 tablespoon chopped cilantro.
13. Fold sides of tortilla inward, then roll tightly from bottom to top.
14. Heat a clean skillet over medium heat and cook burritos for 2-3 minutes per side until golden brown and crispy.

These burritos deliver tender, juicy pork against creamy beans with satisfying crispy exteriors. The melty cheese binds everything together while fresh cilantro cuts through the richness. Try serving them with a quick lime crema or dipping them in your favorite salsa for extra zing.

Simple Shredded Pork Pizza

Viral food trends come and go, but this shredded pork pizza delivers serious flavor without the fuss. Tender pulled pork meets crispy crust for the ultimate weeknight win. Get ready to level up your pizza game in under 30 minutes.

Ingredients

For the crust:
– 1 lb pizza dough
– 2 tbsp olive oil
– 1 tsp garlic powder

For the sauce:
– 1/2 cup barbecue sauce
– 1 tbsp apple cider vinegar

For the toppings:
– 2 cups cooked shredded pork
– 1 1/2 cups shredded mozzarella cheese
– 1/4 cup thinly sliced red onion
– 2 tbsp chopped fresh cilantro

Instructions

1. Preheat your oven to 475°F and place a pizza stone or baking sheet inside to heat for 20 minutes.
2. Stretch the pizza dough into a 12-inch circle on a floured surface.
3. Brush the dough with olive oil and sprinkle evenly with garlic powder.
4. Mix barbecue sauce with apple cider vinegar in a small bowl.
5. Spread the barbecue sauce mixture evenly over the prepared dough, leaving a 1-inch border.
6. Distribute shredded pork evenly over the sauce.
7. Sprinkle mozzarella cheese over the pork in an even layer.
8. Scatter red onion slices across the cheese.
9. Carefully transfer the pizza to the preheated pizza stone using a pizza peel or inverted baking sheet.
10. Bake at 475°F for 12-15 minutes until the crust is golden brown and cheese is bubbly.
11. Remove from oven and let rest for 2 minutes before slicing.
12. Sprinkle chopped cilantro over the hot pizza just before serving.

Nothing beats the satisfying crunch of that golden crust giving way to tender, saucy pork. The sweet-spicy barbecue sauce cuts through the rich cheese perfectly. Try serving it with a crisp side salad or cutting into squares for game-day appetizers that’ll disappear instantly.

Shredded Pork Lettuce Wraps

Ready to transform your weeknight dinner game? These shredded pork lettuce wraps deliver maximum flavor with minimal effort. Rethink your taco Tuesday with this fresh, hands-on meal that’s perfect for sharing.

Ingredients

For the pork:
– 2 lbs pork shoulder, cut into 2-inch cubes
– 1 tbsp vegetable oil
– 1 tsp salt
– ½ tsp black pepper

For the sauce:
– ¼ cup hoisin sauce
– 2 tbsp soy sauce
– 1 tbsp rice vinegar
– 1 tsp sesame oil
– 2 cloves garlic, minced
– 1 tsp grated ginger

For assembly:
– 12 butter lettuce leaves
– ½ cup shredded carrots
– ¼ cup chopped green onions
– 2 tbsp chopped peanuts

Instructions

1. Preheat your oven to 325°F.
2. Pat the pork shoulder cubes completely dry with paper towels.
3. Heat vegetable oil in a large oven-safe Dutch oven over medium-high heat.
4. Season pork cubes evenly with salt and black pepper.
5. Sear pork for 3-4 minutes per side until deeply browned.
6. Combine hoisin sauce, soy sauce, rice vinegar, sesame oil, minced garlic, and grated ginger in a small bowl.
7. Pour the sauce mixture over the seared pork in the Dutch oven.
8. Cover the Dutch oven with a tight-fitting lid.
9. Transfer to the oven and braise for 2.5 hours until pork shreds easily with a fork.
10. Remove the Dutch oven from the oven using oven mitts.
11. Transfer pork to a cutting board using tongs, reserving the braising liquid.
12. Shred the pork completely using two forks.
13. Return the shredded pork to the Dutch oven with the braising liquid.
14. Stir to coat the pork evenly with the reduced sauce.
15. Wash and dry butter lettuce leaves thoroughly.
16. Arrange lettuce leaves on a serving platter.
17. Spoon the shredded pork mixture into the center of each lettuce leaf.
18. Top each wrap with shredded carrots, chopped green onions, and chopped peanuts.

Serve immediately while the pork is warm and the lettuce is crisp. The tender, saucy pork contrasts beautifully with the cool, crunchy lettuce cups. Sprinkle extra peanuts for added texture, or drizzle with sriracha if you like some heat.

Easy Shredded Pork Mac and Cheese

Brace your taste buds for the ultimate comfort food mashup. This shredded pork mac and cheese combines smoky pulled pork with creamy cheddar in under an hour. Get ready for the most satisfying bowl of your life.

Ingredients

For the pork:
– 2 cups pre-cooked shredded pork
– 1 tbsp olive oil

For the pasta:
– 8 oz elbow macaroni
– 1 tsp salt

For the cheese sauce:
– 3 tbsp unsalted butter
– 3 tbsp all-purpose flour
– 2 cups whole milk
– 2 cups shredded sharp cheddar cheese
– 1/2 tsp garlic powder
– 1/2 tsp smoked paprika

For the topping:
– 1/2 cup panko breadcrumbs
– 2 tbsp melted butter

Instructions

1. Preheat your oven to 375°F.
2. Heat 1 tablespoon olive oil in a large skillet over medium heat for 1 minute.
3. Add 2 cups shredded pork and cook for 5 minutes, stirring occasionally, until lightly crisped.
4. Bring a large pot of water to a rolling boil.
5. Add 1 teaspoon salt and 8 ounces elbow macaroni to the boiling water.
6. Cook pasta for 7 minutes exactly, stirring twice during cooking.
7. Drain pasta immediately and return to the warm pot.
8. Melt 3 tablespoons butter in a medium saucepan over medium heat.
9. Whisk in 3 tablespoons flour and cook for 90 seconds until golden.
10. Gradually pour in 2 cups whole milk while whisking constantly.
11. Cook sauce for 4-5 minutes until thickened enough to coat the back of a spoon.
12. Remove sauce from heat and stir in 2 cups shredded cheddar until completely melted.
13. Mix in 1/2 teaspoon garlic powder and 1/2 teaspoon smoked paprika.
14. Combine cheese sauce with drained pasta in the large pot.
15. Fold in the crisped shredded pork until evenly distributed.
16. Transfer mixture to a 9×13 inch baking dish.
17. Mix 1/2 cup panko breadcrumbs with 2 tablespoons melted butter in a small bowl.
18. Sprinkle breadcrumb mixture evenly over the mac and cheese.
19. Bake at 375°F for 20 minutes until topping is golden brown and sauce is bubbling.
20. Let rest for 5 minutes before serving.

This mac and cheese delivers incredible texture contrast between the crispy pork bits and creamy pasta. The smoky paprika enhances the pork flavor while the sharp cheddar cuts through the richness perfectly. Try serving it in individual cast iron skillets for a restaurant-style presentation that keeps everything warm.

Shredded Pork Baked Potatoes

Ditch boring weeknight dinners with these flavor-packed shredded pork baked potatoes. Tender pulled pork meets crispy potato skins in this ultimate comfort food mashup that’ll have everyone begging for seconds.

Ingredients

For the pork:
– 2 lbs pork shoulder, cut into 2-inch cubes
– 1 tbsp olive oil
– 1 cup chicken broth
– 1/2 cup barbecue sauce
– 1 tsp smoked paprika
– 1/2 tsp garlic powder
– 1/2 tsp onion powder

For the potatoes:
– 4 large russet potatoes
– 2 tbsp olive oil
– 1 tsp salt

For serving:
– 1 cup shredded cheddar cheese
– 1/4 cup chopped green onions
– 1/2 cup sour cream

Instructions

1. Preheat your oven to 400°F.
2. Scrub the potatoes thoroughly under running water.
3. Pat the potatoes completely dry with paper towels.
4. Pierce each potato 6-8 times with a fork to allow steam to escape.
5. Rub 2 tablespoons of olive oil evenly over all potato skins.
6. Sprinkle 1 teaspoon of salt over the oiled potatoes.
7. Place potatoes directly on the middle oven rack with a baking sheet on the rack below to catch drips.
8. Bake potatoes for 60 minutes until skins are crispy and flesh yields easily when squeezed.
9. While potatoes bake, heat 1 tablespoon of olive oil in a Dutch oven over medium-high heat.
10. Add 2 pounds of cubed pork shoulder and sear for 4 minutes per side until browned.
11. Pour in 1 cup of chicken broth, scraping any browned bits from the bottom.
12. Stir in 1/2 cup barbecue sauce, 1 teaspoon smoked paprika, 1/2 teaspoon garlic powder, and 1/2 teaspoon onion powder.
13. Cover and reduce heat to low, simmering for 90 minutes until pork shreds easily with a fork.
14. Remove pork from heat and shred completely using two forks.
15. Let potatoes cool for 5 minutes before handling.
16. Slice each potato lengthwise about three-quarters of the way through.
17. Gently squeeze the ends toward the center to open the potato.
18. Fluff the potato insides with a fork to create texture for holding toppings.
19. Divide shredded pork evenly among the four potatoes.
20. Top each potato with 1/4 cup shredded cheddar cheese.
21. Return potatoes to the 400°F oven for 5 minutes until cheese is melted and bubbly.
22. Remove from oven and top each potato with 2 tablespoons of sour cream.
23. Sprinkle 1 tablespoon of chopped green onions over each potato.

The tender, smoky pork contrasts beautifully with the crispy potato skins, while the melted cheese adds creamy richness. Serve these loaded potatoes with extra barbecue sauce for dipping or crumble some crispy bacon over the top for added crunch.

Simple Shredded Pork Pasta

Viral-worthy shredded pork pasta that transforms basic pantry staples into a crave-worthy dinner in under an hour. Versatile enough for weeknights but impressive for guests—this dish delivers maximum flavor with minimal effort. Get ready to ditch boring pasta nights forever.

Ingredients

For the Pork
– 1.5 lbs pork shoulder, cut into 2-inch cubes
– 2 tbsp olive oil
– 1 tsp salt
– ½ tsp black pepper

For the Sauce
– 1 medium yellow onion, diced
– 3 garlic cloves, minced
– 1 (28 oz) can crushed tomatoes
– 1 cup chicken broth
– 2 tbsp tomato paste
– 1 tsp dried oregano
– ½ tsp red pepper flakes

For Assembly
– 12 oz linguine pasta
– ¼ cup fresh parsley, chopped
– ½ cup grated Parmesan cheese

Instructions

1. Season pork cubes evenly with salt and black pepper.
2. Heat olive oil in a large Dutch oven over medium-high heat until shimmering.
3. Sear pork cubes for 3-4 minutes per side until deeply browned on all surfaces.
4. Remove pork from pot and set aside on a plate.
5. Add diced onion to the same pot and cook for 5 minutes until translucent.
6. Stir in minced garlic and cook for 1 minute until fragrant.
7. Mix in tomato paste and cook for 2 minutes until it darkens slightly in color.
8. Pour in chicken broth, scraping up all browned bits from the bottom of the pot.
9. Return pork to the pot along with crushed tomatoes, oregano, and red pepper flakes.
10. Bring mixture to a boil, then reduce heat to low, cover, and simmer for 45 minutes.
11. While pork simmers, cook linguine in salted boiling water for 9-10 minutes until al dente.
12. Drain pasta, reserving ½ cup of pasta water.
13. Remove pork from sauce and shred using two forks—it should pull apart easily.
14. Return shredded pork to the sauce and stir to combine.
15. Toss cooked linguine with the pork sauce, adding reserved pasta water as needed to reach desired consistency.
16. Stir in chopped parsley and half of the Parmesan cheese.

Just cooked, this pasta boasts tender strands of pork that melt against firm linguine in a robust tomato sauce. Juicy shreds cling to every noodle while Parmesan adds salty depth and fresh parsley brightens each bite. Serve it family-style with extra cheese for sprinkling, or pack leftovers cold for next-day lunches that taste even better.

Shredded Pork Stuffed Sweet Potatoes

Hear me out—this mashup will blow your mind. Shredded pork meets sweet potatoes in a flavor explosion that’s ridiculously easy to nail. Get ready to impress without the stress.

Ingredients

For the pork:
– 1.5 lbs pork shoulder, trimmed
– 1 tbsp olive oil
– 1 tsp kosher salt
– 1/2 tsp black pepper
– 1/2 cup chicken broth

For the sweet potatoes:
– 4 medium sweet potatoes
– 1 tbsp olive oil
– 1/2 tsp salt

For the sauce:
– 1/2 cup barbecue sauce
– 1 tbsp apple cider vinegar
– 1 tsp smoked paprika

Instructions

1. Preheat your oven to 400°F.
2. Rub sweet potatoes with 1 tbsp olive oil and 1/2 tsp salt.
3. Pierce each sweet potato 4-5 times with a fork to prevent bursting.
4. Bake sweet potatoes directly on the oven rack for 45-50 minutes, until tender when squeezed.
5. Heat 1 tbsp olive oil in a Dutch oven over medium-high heat.
6. Season 1.5 lbs pork shoulder with 1 tsp kosher salt and 1/2 tsp black pepper.
7. Sear pork on all sides until deeply browned, about 3-4 minutes per side.
8. Pour 1/2 cup chicken broth around the pork.
9. Cover and braise at 325°F for 2.5-3 hours, until pork shreds easily with a fork.
10. Transfer pork to a cutting board and shred using two forks.
11. Whisk together 1/2 cup barbecue sauce, 1 tbsp apple cider vinegar, and 1 tsp smoked paprika in a bowl.
12. Toss shredded pork with the sauce mixture until fully coated.
13. Split baked sweet potatoes lengthwise and fluff the insides with a fork.
14. Stuff each sweet potato generously with sauced shredded pork.
15. Return stuffed potatoes to the oven at 375°F for 5-7 minutes to meld flavors.
16. Serve immediately while hot.

Perfectly balanced—the sweet, creamy potato melts into the smoky, tangy pork. Pile on extra sauce for a messy, glorious eat, or top with pickled onions for crunch. This dish delivers comfort with a serious flavor punch that’ll have everyone asking for seconds.

Easy Shredded Pork Egg Rolls

Ditch the takeout menu—these crispy egg rolls are your new weeknight hero. Shredded pork gets cozy with crunchy veggies, all wrapped in golden, crackly shells. Ready in under 30 minutes, they’re the ultimate crowd-pleaser.

Ingredients

– For the filling: 1 lb cooked shredded pork, 2 cups shredded cabbage, 1 cup shredded carrots, 2 minced garlic cloves, 1 tbsp grated ginger, 2 tbsp soy sauce, 1 tbsp hoisin sauce
– For assembly: 12 egg roll wrappers, 1 beaten egg
– For frying: 4 cups vegetable oil

Instructions

1. Heat 4 cups vegetable oil in a heavy pot to 350°F, using a deep-fry thermometer to check.
2. Sauté 2 minced garlic cloves and 1 tbsp grated ginger in a skillet over medium heat for 1 minute until fragrant.
3. Add 2 cups shredded cabbage and 1 cup shredded carrots to the skillet, stir-frying for 3 minutes until slightly softened.
4. Mix in 1 lb cooked shredded pork, 2 tbsp soy sauce, and 1 tbsp hoisin sauce, cooking for 2 more minutes to combine.
5. Transfer the filling to a bowl and cool for 5 minutes to prevent soggy wrappers.
6. Lay one egg roll wrapper on a clean surface with a corner facing you.
7. Spoon 3 tbsp of filling onto the lower third of the wrapper, shaping it into a log.
8. Brush the edges of the wrapper with beaten egg using a pastry brush.
9. Fold the bottom corner over the filling, tucking it tightly.
10. Fold in the left and right corners toward the center.
11. Roll the wrapper upward firmly to seal, pressing the final edge to secure.
12. Repeat steps 6–11 with remaining wrappers and filling.
13. Fry 3–4 egg rolls at a time in the 350°F oil for 3–4 minutes, flipping halfway, until golden brown.
14. Remove with a slotted spoon and drain on a wire rack over paper towels.
15. Let cool for 2 minutes before serving to avoid burns.

Nothing beats that first crackle as you bite into the crisp shell, revealing the savory pork and veggie filling. Serve them with a spicy sriracha dip or chop them into bite-sized pieces for a party platter—they disappear fast.

Summary

Just imagine the possibilities! From tacos to sandwiches, these 18 shredded pork recipes offer endless meal inspiration for busy weeknights and special gatherings. We hope you find some new family favorites—give them a try and let us know which ones you love most in the comments below. Don’t forget to pin your top picks to Pinterest so you can easily find them again!

Laura Hauser

Laura Hauser is a food writer and editor passionate about authentic, approachable home cooking.