Pulled Pork is hands down my favourite thing to make in the slow cooker. It is truly a dump and go meal that only takes a few minutes to throw together. I have put this recipe head to head with smoking it on my Traeger and this one had more flavour. So, please try this and let me know what you think!
- Pork Roast (Shoulder, Butt)
- BBQ Sauce of Choice
- Apple Cider Vinegar
- Brown Sugar
- Yellow Mustard
- Worcestershire Sauce (Optional)
- Chili Powder
What Should I serve with this?
I always make my coleslaw with this. You can find that recipe here. Classic Cabbage Coleslaw
What to do with Leftover pulled pork
I love Pulled Pork but I really love the leftovers. I freeze them in about 1 lb ziploc bags and make things like Loaded Pulled Pork Fries
I use a 6.6L (7 Qt) Slow Cooker. You just want your roast to fit without it being jammed in on all sides. If it barley fits then you will have an uneven cook and possible burning.
Yes I usually cook on high and then shred it and put it on warm until super time so that its just DONE. But if you're away for the day you are more likely wanting to do the low setting. You can cook this on low for 10-12 hours. Different slow cookers cook different so you might have a hot one and it will be done quicker, or vice versa.
How to make Pulled Pork
Pictures say 1000 words, but see the recipe card below for more information.
Slow Cooker Pulled Pork
- Slow Cooker
- 4.5 pounds pork roast shoulder or butt cut
- 1 cup bbq sauce I like to use Diana Sauce Chicken and Rib
- ½ cup apple cider vinegar
- ½ cup ketchup
- ½ cup brown sugar packed
- 1 TBSP Yellow Mustard
- 1 TBSP Worcestershire Sauce
- 1½ tsp thyme
- 1 TBSP Chili Powder
- 1 Large Onion Diced
- 2 cloves Garlic Minced or Finely Diced
- Add the roast to a med-large sized slow cooker.
- Mix all of the ingredients in a large measuring cup and then pour over the roast.
- Cook on high for atleast 6 hours. It is done when you can poke a fork into the roast and easily turn it and meat releases from the roast when you do so.**Can also be cooked on low for 10-12 hours**
- If you want to thicken the sauce you can add 1 tbsp of cornstarch with 1 tbsp of water in a slurry at the end while you are shredding the meat. I often do not find this step necessary as the meat absorbs alot of the moisture when you add it back into the slow cooker after shredding.
- Be Sure to remove all of the cooking string, bone, cartilage and fat when shredding the meat. No body wants to eat that!
- Delicious on my sesame hamburger buns with my classic coleslaw. Hope you enjoy!