If you’re looking for an easy meal that can feed a hungry crowd or just two people, this solar pulled pork recipe is hard to beat.
Made in my GoSun Fusion solar cooker, the pork cooks low and slow until it turns fall-apart tender, soaking up smoky BBQ flavor along the way.
This is the kind of recipe that works just about anywhere - backyard cookouts, camping weekends, football parties, family gatherings, or simple weeknight dinners when you want something hearty without a lot of work.
What makes this pulled pork stand out is the combination of seasonings and cooking liquid that keeps the meat juicy and flavorful from start to finish. A mix of mustard, apple cider vinegar, Worcestershire sauce, and brown sugar helps build layers of sweet, smoky, and tangy flavor while the pork slowly cooks in the crock pot.
Adding sliced garlic directly into the roast gives the meat even more flavor as it cooks, and the extra liquid in the solar cooker helps keep everything moist and tender without needing to sear the pork beforehand.
Once it’s ready, the pork shreds easily with a fork and can be piled onto sandwiches, tacos, baked potatoes, nachos, or anything else that could use a little BBQ flavor. It’s one of those simple recipes people always come back for.
Why a Solar Cooker for Pulled Pork?
One of the biggest reasons I love making pulled pork in a solar cooker instead of a crockpot is how easy and hands-off the process is.
Once the pork is seasoned and the solar oven is pointed toward the sun, there’s very little else to do besides let it cook. About the only thing required is to realign the cooker every hour or so.
If you're not going to be around to realign the oven regularly, that's okay. If you are leaving the oven unattended for a long period of time, I suggest that you start cooking by aiming the solar oven towards where the sun will be during its strongest time during the middle of your cook cycle.
Solar cooking is incredibly forgiving because the gentle, even heat makes it difficult to burn food. That means you can spend the afternoon relaxing around camp, working in the yard, or enjoying time with family without constantly checking on dinner.
And unlike using the oven or slow cooker indoors during the summer, a solar cooker keeps all that heat outside where it belongs.
I also like that solar cooking works just as well at the campsite as it does at home. There’s no need for electricity, propane, or fuel - just sunlight and a little patience.
I used the GoSun Fusion here. This would also work in other solar ovens too, including the All-American Sun Oven, the GoSun Sport, and other cookers. You may need to tweak the timing on things to fit your cooker.
What’s the Best Cut of Meat for Pulled Pork?
When it comes to making tender pulled pork in a solar oven or slow cooker, pork shoulder is usually the top choice.
You’ll often see it labeled as pork butt or Boston butt at the grocery store. Even though the name says “butt,” it actually comes from the upper shoulder area of the pig. This cut has plenty of fat and connective tissue, which slowly breaks down during cooking and creates juicy, flavorful pulled pork that shreds easily with a fork.
Another solid option is the picnic shoulder, which comes from the lower part of the shoulder. It’s typically a little leaner and slightly tougher than Boston butt, but it still works great for low-and-slow cooking methods like solar cooking. As the meat cooks over several hours, the connective tissue softens and turns tender while still delivering rich pork flavor.
If you prefer a leaner cut, pork tenderloin can also be used, although the results will be a little different. Since pork loin contains much less fat, it won’t have the same rich texture or moisture as pork shoulder.
Pork tenderloin can still make good pulled pork though. I use tenderloin at LOT! I like the leaner texture, and it really doesn't get that dry when using the BBQ sauce and cooking juices.
Solar Oven Pulled Pork Ingredients
A note on my ingredients...
- Pork Shoulder: Chosen for its fat content that ensures a moist and tender result. Like I said before, pretty much any pork roast will do the trick. But if you want the good stuff, go for a shoulder cut like a Boston butt or a picnic roast. I'm only cooking for two people today, so I went with a modest 2lb pack.
- Brown Sugar: Sweetens and promotes a deliciously caramelized exterior.
- Salt: A crucial seasoning that amplifies the meat's flavors.
- Pepper: Adds a simple, earthy heat to the seasoning blend.
- Worcestershire Sauce: Brings a unique, savory tang to the dish.
- Apple Cider Vinegar: Contributes acidity for balance and tenderness.
- Yellow Mustard: Injects a vinegary sharpness into the flavor mix.
- Garlic Cloves: Infuse the pork with flavor. I've got a trick where I slice up the roast and tuck little bits of garlic right inside. Talk about a flavor bomb!
- BBQ Rub: Provides a complex array of spices for a signature smokiness. I don't have a particular favorite. This time I used Rib Rack BBQ Rub. But sometimes I'll make my own. Just depends how I feel : ).
- BBQ Sauce - Any BBQ sauce will work for this recipe so go ahead and pick your favorite. My favorite is for pulled pork is Stubbs Sweet Heat.
A note on spiciness - with the combination of the Stubbs Sweet Heat BBQ sauce and the chili powder I add to the rub mix, my teen sometimes comments that it's a tiny bit too spicy. So if you have kids or are otherwise spice-adverse, you can leave out the chile powder and/or change BBQ sauces.
Step-by-Step Directions
1. Cut your pork shoulder into large chunks.
This step is important to allow the meat to fit into the cooker tube. Don't cut the chunks too small to where it will be difficult to shred them with two forks.
2. Mix yellow mustard, Worcestershire sauce, and apple cider vinegar to create a base help the rub stick to the meat.
Brush this mixture onto all sides of the pork roast chunks.
3. Thinly slice your garlic cloves
4. Cut slits into the pork.
You will want as many slits as you have garlic slices. Slip a slice of garlic into each slit. Note: The garlic will cook out and you won't even see the slices when it's time to shred the meat.
5. Brush the mustard mix onto the meat. The mustard mix will help hold the rub onto the meat during cooking.
If you run low of your mix, it is okay to jus coat the top and sides of the chunks. I'll explain that in step 7.
6. Combine the brown sugar, salt, pepper, chili powder, and BBQ rub in a bowl.
Rub this mixture into the meat, ensuring all sides are well-coated.
Notes: You can use any BBQ rub that you like. Also, if you are serving kids or just don't like spiciness you can leave out the chili powder.
7. Put the meat into the cooking tube and cook for 3-6 hours.
I find that after 3 hours the pork is very tender and easy to shred. But, remember, the tube cooker is a "slow cooker". You won't burn your meat! So longer is okay too.
Note: If you ran short of the mustard mix in step 5 and didn't cover all the meat, that's okay. Just put the mustard side down, and put rub over the top of the meat in the cooker. You'll be fine.
8. When you're ready to shred the pork, carefully remove the meat from the GoSun cooking tube, leaving the liquid behind.
Reserve ¾ cup of the cooking liquid and discard the rest.
Put the pork on a cutting board or in a large bowl and shred the meat with two forks (or similar tool).
9. Shred the pork and return it to the cooker.
Stir in the reserved cooking liquid and 1 cup of BBQ sauce into the shredded meat for added flavor. You can add more or less liquid and BBQ sauce to your taste.
Cook for another 30-60 minutes.
10. After no more than 60 minutes, check your pork.
The above is my pork after 1 hour cooking in the BBQ sauce.
One of the amazing benefits about cooking this in the solar oven is that you get a little bit of "roasted" texture and flavor that you don't get from a Crock Pot.
How to Serve Solar Pulled Pork
There are plenty of great ways to serve pulled pork. Whether you’re feeding the family at home, cooking at the campsite, or hosting a backyard BBQ with friends - pulled pork is very flexible.
Pulled Pork Sandwich. One of the easiest and most popular options is the classic pulled pork sandwich. Pile the pork onto toasted buns and top it with creamy coleslaw, pickles, or an extra drizzle of BBQ sauce for a simple meal that always works.
On a Platter / Plate. If you’re feeding a crowd, serve pulled pork platter-style with hearty sides like baked beans, cornbread, mac and cheese, potato salad, or grilled vegetables. It’s the kind of comfort food meal that fits right in at summer cookouts and tailgates.
Pulled Pork Tacos. Pulled pork also works surprisingly well in tacos. Load warm tortillas with smoky pork, chopped onions, cilantro, jalapeños, and a squeeze of fresh lime for an easy weeknight dinner with a little BBQ twist.
Pulled Pork Wraps: For something quick and portable, try making pulled pork wraps. Roll the pork into large tortillas with lettuce, shredded cheese, tomatoes, and your favorite sauce for a fast lunch or camping meal.
Homemade BBQ pulled pork pizza is another favorite around here. Spread BBQ sauce over pizza dough, then add pulled pork, sliced red onions, and plenty of melted cheese before baking until crispy and bubbly.
Loaded Baked Potatoes. And if you really want comfort food, spoon pulled pork over baked potatoes and finish them with shredded cheese, sour cream, green onions, or bacon bits. It’s simple, filling, and hard to beat after a long day outside.
What to Serve with Pulled Pork Sandwiches
Here are some ideas for sides. Some of these I have posted for you on my other website, Crockpots and Flipflops.
Slow cooker Macaroni and Cheese (crockpots and flipflops)
Crockpot Scalloped Potatoes and ham (crockpots and flipflops)
Go Sun Solar Pulled Pork
Equipment
Ingredients
- 2 lbs pork shoulder butt or tenderloin are okay
- 4 tablespoon yellow mustard
- 2 tablespoon Apple cider vinegar
- 2 teaspoon Worcestershire sauce
- 2 tablespoon BBQ rub your choice of rub
- ¼ teaspoon chili powder
- ½ teaspoon salt
- ½ teaspoon pepper
- ¼ cup brown sugar
- ¾ cup BBQ sauce your choice
- 2 garlic cloves thinly sliced
Instructions
- Cut your pork into large chunks. This is so that the meat fits into the GoSun cooking tube.
- Mix yellow mustard, Worcestershire sauce, and apple cider vinegar to create a base help the rub stick to the meat. Brush this mixture onto all sides of the pork roast chunks.
- Cut slits into the pork. You will want as many slits as you have garlic slices. Slip a slice of garlic into each slit.
- Combine the brown sugar, salt, pepper, chili powder, and BBQ rub in a bowl. Rub this mixture into the meat, ensuring all sides are well-coated.
- Place the prepared meat into the cooking tube of your GoSun solar oven. Cook for approximately 3 hours.
- Carefully remove the meat from the GoSun cooking tube, leaving the liquid behind. Reserve ¾ cup of the cooking liquid and discard the rest.
- Shred the pork and return it to the cooker. Stir in the reserved cooking liquid and 1 cup of BBQ sauce into the shredded meat for added flavor. You can add more or less liquid and BBQ sauce to your taste. Cook for another 30-60 minutes.
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