This is an amazing recipe for Slow Cooker pulled pork! The best part is you just pop it into the slow cooker and let it cook all day… and then dinner is ready when you are!! I literally can pull the pork using a spoon it’s so tender!
I do love that this recipe doesn’t use a traditional sweet store bought barbecue sauce. The homemade sauce has so much flavor and is really easy to make! If you’re not familiar with chili sauce, you have to try it. (It isn’t spicy at all). I use it in most recipes calling for barbecue sauce and mix the two 50/50 for an incredibly zesty flavor. It’s also the best meatloaf topping you’ll ever have (mixed 50/50 with ketchup)!
The slaw is best if it’s made a couple of hours ahead of time! Once this is ready, the pork can be left in the slow cooker on low making it the perfect party food! This is always a huge hit with the whole family or an easy dish on game day!
Items You’ll Need for This Recipe:
Crockpot Pulled Pork
- 4 to 5 pounds boneless pork shoulder roast*
- 8 to 12 rolls for serving
- additional barbecue sauce for serving optional
- 1 medium onion chopped
- ¾ cup apple cider vinegar
- ½ cup tomato ketchup
- ½ cup chili sauce like Heinz, or additional ketchup
- ¼ cup brown sugar firmly packed
- ¼ cup molasses
- 1 tablespoon Worcestershire sauce
- 1 teaspoon dry mustard powder
- 1 teaspoon pepper
- ½ cup mayonnaise
- 1 ½ tablespoon white vinegar or apple cider vinegar
- 2 teaspoons sugar
- ½ teaspoon celery seeds
- ⅛ teaspoon salt
- 5 cups coleslaw mix or shredded cabbage finely shredded
To Make the Pork
- For the sauce, in a medium bowl, combine apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.
- Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.
- Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it's well coated.
- Cook the pork on low for 8-10 hours or on high for 5-6 hours, until it's fork-tender. If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.
- Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.
- Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.
- Drizzle with a little bit of barbecue sauce if desired.
To Make the Coleslaw
- Stir together the dressing ingredients in a medium bowl. Add cabbage and toss to combine. Refrigerate at least 30 minutes.
- Place slaw on rolls and pile high with pulled pork.
¼ cup plain Greek yogurt
1 tablespoon white vinegar
½ teaspoon sugar
½ teaspoon celery seeds
⅛ teaspoon salt
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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