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Pulled Pork with Creamy Mashed Potatoes Recipe

Pulled Pork with Creamy Mashed Potatoes Recipe

Pulled pork and creamy mashed potatoes is a match made in comfort food heaven. This dish combines tender, savory pulled pork with rich, velvety mashed potatoes for a cozy dinner experience that’s sure to satisfy your cravings. Whether it’s a chilly evening or just a day when you need a little extra comfort, this recipe is here to warm your heart and fill your belly.

Why You’ll Love This Recipe

This pulled pork with creamy mashed potatoes recipe is not only delicious but also incredibly satisfying. The combination of flavors and textures will leave you wanting more. Plus, it’s straightforward to make!

  • Flavor-packed pulled pork that melts in your mouth.
  • Creamy mashed potatoes that add comfort to your meal.
  • Perfect for gatherings or a cozy family dinner.
  • Easy to prepare with minimal fuss.
  • Leftovers taste even better!

Ingredients

  • 2 pounds pork shoulder, trimmed and cut into large chunks
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds russet potatoes, peeled and diced
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
  • Fresh herbs (such as parsley or chives) for garnish

How to Make Pulled Pork with Creamy Mashed Potatoes

  1. In a large skillet, heat the olive oil over medium-high heat. Add the pork shoulder chunks and sear on all sides until browned, about 5 minutes. Remove the pork from the skillet and set aside.
  2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
  3. Return the pork to the skillet and pour in the chicken broth, barbecue sauce, brown sugar, smoked paprika, salt, and black pepper. Stir to combine.
  4. Transfer the mixture to a slow cooker, cover, and cook on low for 8 hours or until the pork is tender and easily shredded.
  5. About 30 minutes before the pork is done, place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
  6. Drain the potatoes and return them to the pot. Add the milk and butter, then mash until creamy and smooth. Season with salt and pepper to taste.
  7. Once the pork is cooked, shred it using two forks and mix it with the sauce in the slow cooker.
  8. Serve the pulled pork over a generous scoop of creamy mashed potatoes and garnish with fresh herbs.

Tips for the Best Results

  • For extra flavor, marinate the pork shoulder overnight in your favorite barbecue rub before cooking.
  • Use a hand mixer or potato ricer for ultra-smooth mashed potatoes.
  • Feel free to adjust the barbecue sauce to your taste—sweet, spicy, or smoky!

Easy Variations

  • Swap out the pork shoulder for chicken thighs for a lighter version.
  • Add cheese to the mashed potatoes for a cheesy twist.
  • Incorporate roasted garlic into the mashed potatoes for added flavor.

What to Serve With It

  • Steamed green beans or broccoli for a pop of color and nutrition.
  • A simple garden salad to balance the meal.
  • Cornbread or dinner rolls for a hearty side.

Storage and Reheating

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave or on the stovetop until warmed through. The pulled pork can also be frozen for up to 3 months; just be sure to thaw it in the refrigerator before reheating.

Recipe Card

Recipe Name: Pulled Pork with Creamy Mashed Potatoes
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Yield/Servings: 6 servings
Ingredients:

  • 2 pounds pork shoulder, trimmed and cut into large chunks
  • 1 tablespoon olive oil
  • 1 cup onion, chopped
  • 3 cloves garlic, minced
  • 1 cup chicken broth
  • 1/2 cup barbecue sauce
  • 1 tablespoon brown sugar
  • 1 teaspoon smoked paprika
  • 1 teaspoon salt
  • 1/2 teaspoon black pepper
  • 2 pounds russet potatoes, peeled and diced
  • 1/2 cup milk
  • 1/4 cup unsalted butter
  • Salt and pepper to taste
  • Fresh herbs (such as parsley or chives) for garnish

Instructions:

  1. In a large skillet, heat the olive oil over medium-high heat. Add the pork shoulder chunks and sear on all sides until browned, about 5 minutes. Remove the pork from the skillet and set aside.
  2. Add the chopped onion and minced garlic to the skillet. Sauté until the onion is translucent, about 3-4 minutes.
  3. Return the pork to the skillet and pour in the chicken broth, barbecue sauce, brown sugar, smoked paprika, salt, and black pepper. Stir to combine.
  4. Transfer the mixture to a slow cooker, cover, and cook on low for 8 hours or until the pork is tender and easily shredded.
  5. About 30 minutes before the pork is done, place the diced potatoes in a large pot and cover with cold water. Bring to a boil over high heat and cook until the potatoes are fork-tender, about 15-20 minutes.
  6. Drain the potatoes and return them to the pot. Add the milk and butter, then mash until creamy and smooth. Season with salt and pepper to taste.
  7. Once the pork is cooked, shred it using two forks and mix it with the sauce in the slow cooker.
  8. Serve the pulled pork over a generous scoop of creamy mashed potatoes and garnish with fresh herbs.

Notes: For extra flavor, marinate the pork shoulder overnight in your favorite barbecue rub before cooking.

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