Pulled Pork Parfait




The Pulled Pork Parfait is a great way to celebrate the Summer and enjoy some devilishly delicious pulled pork in a very easy, almost no mess, fashion. I hope you enjoy these pork parfaits as much as my friends and family do.

*NOTE: The pork cooking portion of this instructable takes approx. 5 hours of cooking time, so the pork is best prepared in the morning before it's needed or perhaps the night prior. Thanks for checking out my first instructable!

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Step 1: Gather Your Ingredients

So, with some slight variations depending on what you have and what size pork butt/shoulder you use, here are the ingredients:

4 Lb pork butt/shoulder (just a variance in the name)

1 bottle (15.2 oz) of apple juice (any brand will work)

1 bottle of honey (I used about 2 oz-ish)

1 can baked beans

1 package of coleslaw

1 aluminum 9X9 baking pan (any dish will work, I usually use a 9X13 Pyrex dish at home)

Foil to cover dish

1 bottle of BBQ sauce

Solo cups ("I fill you up, it's time to party...")

Step 2: Meat Prep

Start by preheating the oven to 300 degrees. Next, I prefer to cut the butt into quarters; it seems to help with the cook time. I also trim off some of the fat on the outer edge of the meat. Once cut and trimmed, place into the cooking tin/dish.

Step 3: Sweet & Juicy, Juicy, Juicy Pork

I love my pork sweet and juicy; so I've found that a nice coating of local honey and apple juice aids in the process. Squeeze enough honey out to nicely coat the pork. Then, pour over the apple juice until the pan is about half full of juice.

Step 4: The Titillating Smell of Cooking Pork

Once you've covered the baking tin in foil, place it in the oven at a medium height and bake at 300 for approx. 4 hours. I keep the temp low to make sure the pork is tender, juicy and so easy to pull apart that my toddler can help. After 4 hours of cooking, turn the heat up to 350 degrees for the last hour.

*Oh, around the 3rd hour of cooking the kitchen will smell AMAZING! Be sure to resist the temptation to pull the pork out and take a peak; you don't want to mess with the heat.

Step 5: Pull That Pork Apart

That pig has been cooking for 5 hours now, so the pork will be super hot. Be careful when handling everything. Check the inside temp of the pork for proper cooking temp: 145 degrees. Once that's achieved, shred the pork while it's still in its cooking juices with two plain ol' kitchen forks. After it's shred, I place it back in the oven for 10 mins on broil to get it nice and crispy. After 10 mins, you're ready to make the parfait.

Step 6: Parfait Party Time

It doesn't really matter what order or how much of each layer you use. Just be sure to separate the layers into your Solo cup. If you have some picky eaters, you could make a processing line with everything spread out and let your guests have the fun. Best of luck on your parfaits. Thanks again for checking out my pulled pork parfaits!

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    14 Discussions


    4 years ago on Introduction

    I haven't made the full parfait but I have made the pulled pork with this recipe and it is glorious!

    1 reply

    5 years ago on Introduction

    It's 12:33am and you got my mouth watering...yer killin' me Homes!!!


    5 years ago on Introduction

    This is so smart. Make your main image just a little less stark to get this featured. (Try pixlr or picmonkey or something for speed, cost, and convenience.)

    4 replies

    Reply 5 years ago on Introduction

    Soften your shading a bit. Adjust the brightness and contrast until the picture is pretty. Then tweak the color balance until it looks accurate. Right now it looks like your camera had some trouble with the color for the clear cup–not its fault, clear is hard and requires human eyeballs to deal with it.

    I imagine you're not going to remake 5 hour pulled pork in the immediate future (but if you do, great!), so just tweak that photo a bit with a photo editing program. They're free and in app or browser form.


    5 years ago

    Missed something on the ingredients list. Case of cold ones. Gotta do something while it's cooking. Lol

    3 replies

    Reply 5 years ago on Introduction

    By the way. Twenty year Air Force here. Thanks for following where I've been.