Flavorful Mashed Potatoes with Pulled Pork

There’s something so comforting about mashed potatoes. They’re the food I turn to when I need a warm, filling meal that feels like home. Add some tender pulled pork on top, and you’ve got a combination that makes everyone at my dinner table happy. I started making this dish on busy weeknights when I wanted something that would satisfy both my meat-loving husband and my kids who could eat potatoes with every meal.

What I really like about this recipe is how simple it is to put together, especially if you’ve got leftover pulled pork from the weekend. I usually make extra pork just so I can create this dish later in the week. The creamy potatoes soak up all those smoky, savory flavors from the meat, making every bite better than the last.

What Kind of Pork Should I Use?

For pulled pork, you’ve got several good options at the meat counter. Pork loin is a leaner cut that works well, but you could also use pork shoulder (sometimes called Boston butt) which has more marbling and tends to be more tender when pulled. If you’re using pork loin as specified in this recipe, look for one with a small amount of fat on top – this will help keep the meat moist during cooking. The most important thing is to cook the pork low and slow until it’s tender enough to shred easily with two forks. If you’re shopping at the grocery store and don’t see pork loin, don’t worry – just ask the butcher, who can usually point you to the right cut or even cut one to size for you.

Options for Substitutions

This recipe is pretty adaptable and you can make several swaps if needed:

• Pork loin/roast: While pork loin is great for this recipe, you can also use pork shoulder (also called pork butt) – it’s actually even more flavorful and tender. Just note that shoulder might need an extra hour of cooking time.
• Canola oil: Any neutral cooking oil works here – vegetable oil, grapeseed oil, or even light olive oil are good options.
• Apple juice: Out of apple juice? Try apple cider, chicken broth, or even a mix of water with 2 tablespoons of apple cider vinegar for that fruity tang.
• Buttermilk: No buttermilk? Mix regular milk with 1 tablespoon of lemon juice or white vinegar per cup, let it sit for 5 minutes. Regular milk or half-and-half work too, though you’ll miss that slight tang.
• Paprika: Regular paprika can be swapped with smoked paprika for a deeper flavor, or just skip it if you don’t have any on hand.
• Potatoes: Russets are perfect for mashing, but Yukon Golds work great too. You could even try half cauliflower for a lighter version – just steam it until very tender.

Watch Out for These Mistakes While Cooking

The biggest mistake when making pulled pork is rushing the cooking process – this cut needs low and slow cooking (around 225°F) for at least 6-8 hours to break down the tough muscle fibers and become tender enough to pull apart easily. When it comes to the mashed potatoes, using cold butter and milk will result in lumpy, tepid spuds – always warm your dairy ingredients before adding them to your potatoes. Another common error is overworking the potatoes in a food processor or mixer, which can make them gluey and unpleasant; instead, use a potato masher or ricer for the perfect fluffy texture. For the best results, let your pulled pork rest for 15-20 minutes before shredding, and don’t drain away all the cooking liquid – adding a few spoonfuls back to the meat keeps it moist and flavorful.

What to Serve With Mashed Potatoes and Pulled Pork?

This hearty combo calls for some fresh, crispy sides to balance out all that wonderful richness! A simple coleslaw with a tangy vinegar dressing cuts through the richness of the pork and complements the creamy potatoes perfectly. For some extra veggie goodness, roasted green beans or honey-glazed carrots make excellent sidekicks, and they’re super easy to prepare while your pork is cooking. I also love adding some warm dinner rolls or cornbread to soak up any extra sauce from the pulled pork – plus, who doesn’t love bread with their comfort food?

Storage Instructions

Keep Fresh: Place your mashed potatoes and pulled pork in separate airtight containers in the fridge – they’ll stay good for up to 4 days. The potatoes might get a bit firm in the fridge, but don’t worry, they’ll become creamy again when reheated with a splash of milk or butter.

Freeze: This combo is perfect for freezing! Store the pulled pork in freezer-safe containers or bags for up to 3 months. The mashed potatoes can also be frozen separately in airtight containers for up to 1 month, though they might be a little less fluffy when thawed.

Reheat: To warm up the pulled pork, pop it in the microwave with a splash of apple juice or broth to keep it moist, or heat it slowly in a covered pan on the stove. For the mashed potatoes, heat them in the microwave or on the stovetop, adding a bit of butter and milk while stirring to bring back their creamy texture.

Preparation Time	15-20 minutes
Cooking Time	150-180 minutes
Total Time	165-200 minutes
Level of Difficulty	Medium

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2900
• Protein: 160-180 g
• Fat: 130-150 g
• Carbohydrates: 250-300 g

Ingredients

• 2 to 3 pounds pork loin or boneless roast
• 1 to 2 tablespoons canola oil
• 1 tablespoon packed brown sugar
• 1 1/4 teaspoons salt
• 1/2 teaspoon black pepper
• 1/2 teaspoon paprika
• 1/4 teaspoon dried thyme
• 1/4 teaspoon onion powder
• 1/8 teaspoon crushed red pepper
• 3 to 4 large garlic cloves, crushed or minced
• 1 1/2 cups apple juice
• 3 to 4 pounds potatoes, cooked until tender and drained
• 1/4 cup butter
• 1/2 to 1 cup buttermilk

Step 1: Preheat the Oven and Prepare the Spice Rub

Begin by preheating your oven to 350°F (175°C).

While the oven is heating, prepare your spice rub.

In a small bowl, mix together brown sugar, salt, pepper, paprika, thyme, onion powder, crushed red pepper flakes, and crushed fresh garlic.

Ensure the ingredients are well combined to create a uniform rub.

Step 2: Season and Sear the Pork Roast

Take your pork roast and rub the prepared spice mixture evenly over the entire surface, ensuring all sides are well-coated.

Heat canola oil in a pot that is suitable for both stovetop and oven use.

Once the oil is hot, add the seasoned pork roast, allowing it to sear on each side until it forms a nice brown crust.

This step locks in the flavors and juices.

Step 3: Cooking the Pork Roast

After searing the pork roast, remove the pot from the heat.

Pour in the apple juice, which will help tenderize the meat and add flavor.

Cover the pot with a lid, or use foil to seal it tightly.

Transfer the pot to the preheated oven and bake for approximately 2½ to 3 hours.

The roast is done when it’s tender and easily shredded with two forks.

Step 4: Shred the Pork

Once the pork roast is tender, remove any large pieces of fat and begin shredding the meat with two forks.

It’s often easiest to shred the meat directly in the pan to allow it to absorb the juices.

However, if preferred, you can remove the roast from the baking dish to shred it, just make sure to return it to the pan afterward to soak up all the savory juices produced during cooking.

Step 5: Prepare Mashed Potatoes

As the pork completes its cooking time, use the last thirty minutes to prepare mashed potatoes.

These will pair perfectly with the flavorful, tender pork.

Once everything is ready, serve the shredded pork roast alongside the creamy mashed potatoes for a delicious meal.