Get the Recipe: Slow Cooker Pulled Pork
This easy and delicious slow cooker pulled pork is perfect for set-it-and-forget-it cooking. Pork shoulder combines with a tangy tomato sauce and cooks to a perfect shredding consistency. (Can also be made on the stovetop or in the oven!)
Ingredients
- 2 lbs (900 g) pork shoulder, or Boston butt, bone-in or boneless
- salt and freshly ground pepper
- 2 cups (480 ml) onion, diced
- 2 medium red peppers, seeded and diced
- 5.5 oz (155 g) tomato paste, canned
- 1/2 cup (90 g) light brown sugar
- 1/4 cup (60 ml) white vinegar, or cider vinegar
- 3 - 4 Tablespoons (45-60 ml) chili powder, (the spice blend used for a pot of chili)
- 2 teaspoons dry mustard
- 2 teaspoons Worcestershire sauce
Instructions
- Tip! See the Recipe Tips for the stovetop or oven method for this pulled pork.
- Trim and discard any large bits of fat from the pork shoulder. If the pork shoulder is tied with string, leave the string on while it cooks, for even cooking.
- Place the pork shoulder into the slow cooker (if it is too large to fit, cut it into large chunks). Season the pork with a bit of salt and pepper. Add all the remaining ingredients to the slow cooker.
- Tip! I like to check on the pork after about 30 minutes of cooking and give the pot a bit of a stir. If the top of the roast is exposed (above the liquid), I like to open the lid every hour or so and flip it over, but it isn’t really necessary if it’s not convenient.
- Place the lid on the slow cooker and cook covered for 4 hours on HIGH or 7-8 hours on LOW.
- After cooking, test that the pork is ready by pulling on it with a fork. It should pull apart easily. If not, allow to cook a bit longer. If ready, remove the pork to a rimmed baking sheet. Remove and discard the string, if necessary, then use two forks to shred the pork. Discard any large chunks of fat or the bone, if you started with a bone-in roast. Return the shredded meat to the sauce.
- Stir the meat into the sauce, and let the pork simmer in the sauce UNCOVERED, for another 30-45 minutes, to thicken up and reduce the sauce.
- Serve on crusty rolls with coleslaw on the sandwich or on the side, if desired. If you like a more BBQ-style sandwich, you can drizzle your favourite BBQ sauce over the shredded pork when serving, as well.
Notes
Tips!
For a less sweet sauce, reduce the amount of brown sugar to 1/3 cup.
Add a bit of smoky flavour to the pulled pork by replacing 1/2 teaspoon of the chili powder with chipotle chili powder.
I find that the flavours deepen as it sits, so don't hesitate to make this pulled pork ahead. Refrigerate to store and then gently reheat on the stovetop with a splash of water if needed.
Cooked pulled pork freezes well for up to 3 months.
Be sure to read the notes above this Recipe Card, where I share more detailed tips, substitution suggestions and serving suggestions for this recipe, along with instructions for making this pulled pork on the stove-top or in the oven.
Serving: 1serving, Calories: 230kcal, Carbohydrates: 22g, Protein: 20g, Fat: 8g, Saturated Fat: 2g, Cholesterol: 61mg, Sodium: 312mg, Potassium: 712mg, Fiber: 4g, Sugar: 16g, Vitamin A: 2670IU, Vitamin C: 37mg, Calcium: 58mg, Iron: 3mg
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