Slow Cooker Pulled Pork in a white bowl

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:

* slow cooker * chili sauce * pork roast * 

Slow Cooker Pulled Pork Sandwiches on a platter
5 from 17 votes↑ Click stars to rate now!
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Crockpot Pulled Pork

This is the last pulled pork recipe you'll ever need! shredded pork is tender and delicious in this sweet & tangy sauce!
Prep Time 20 minutes
Cook Time 5 hours 30 minutes
Total Time 5 hours 50 minutes
Servings 6 sandwiches


  • 4 to 5 pounds boneless pork shoulder roast*
  • 8 to 12 rolls for serving
  • additional barbecue sauce for serving optional

Homemade Sauce

  • 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
  • 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.

To Serve

  • Place slaw on rolls and pile high with pulled pork.



Opening the slow cooker lets heat out and will increase the cooking time. Bone in pork works well in this recipe, no changes in cooking times are needed.
Check the pork quickly, if the pork is not tender, cover and cook 1 hour more and check it again.
If the pork is ready early, turn the slow cooker to warm. The pork can rest for a few hours at warm either before or after shredding. 
For a lighter dressing, combine the following:
⅓ cup light mayonnaise
¼ cup plain Greek yogurt
1 tablespoon white vinegar
½ teaspoon sugar
½ teaspoon celery seeds
⅛ teaspoon salt
5 from 17 votes

Nutrition Information

Calories: 639 | Carbohydrates: 70g | Protein: 44g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 125mg | Sodium: 1066mg | Potassium: 1208mg | Fiber: 4g | Sugar: 34g | Vitamin A: 640IU | Vitamin C: 37.4mg | Calcium: 125mg | Iron: 14.7mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Dinner, Entree, Pork, Slow Cooker
Cuisine American

 More Recipes You’ll Love

* Dr. Pepper Pulled Pork * Slow Cooker Honey Garlic Chicken * Slow Cooker Beef (for tacos or enchiladas) *

Slow Cooker Pulled Pork in a white bowl, and Slow Cooker Pulled Pork on a bun with slaw
This recipe has been adapted from Food Made Fast, Slow Cooker!


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About the author

Holly is a wine and cheese lover, recipe creator, shopping enthusiast and self appointed foodie. Her greatest passion is creating in the kitchen and making deliciously comforting recipes for the everyday home cook!
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Recipe Rating


  1. This is only my third time of making this recipe, so I’m not sufficiently familiar with it to remember all the components. The biggest blessing? That there were check boxes to tick as I added ingredients. Phew! Helped me realise how much time I usually waste checking I’ve added everything correctly….now I need to put check boxes on my grocery list! Note: I cut the pork loin in half and cooked each half in a separate slow cooker. What we don’t use tonight, will go in the freezer and be served to company at a later date! Thanks for the great recipes (I just froze your sautéed mushrooms and onions, also for company).

  2. I used this recipe with a 5 pound roast. Should I be worried that the sauce won’t be enough? What should I do?

    1. There should be plenty of sauce. :)

      If you wanted extra you could stir in some extra BBQ sauce but I don’t think you’ll need it.

    1. You can skip the celery seed although it does add nice flavor! If you happen to have celery salt on hand you could add a little bit and omit the salt. (You definitely don’t want to add the full 1/2 teaspoon of celery salt).

      1. Thanks! I decided to buy the seeds. I actually have my roast cooking right now! :)

    1. You can certainly leave it out. You may need to add a little bit of extra mayo if you find your slaw is drier than you’d like.

  3. Your Pulled Pork looks fantastic! Thanks so much for sharing with Full Plate Thursday and hope you have a great week.
    Come Back Soon!
    Miz Helen

  4. This looks ah-MAZE-ing!!! I just ate dinner, but now I’m hungry from reading this post – haha! :) Thank you for linking up to Works for Me Wednesday!

  5. Oh my goodness, that is one seriously delicious looking sandwich!!! YUM!!!! The pulled pork looks AMAZING!!!! I love all the recipes that your share, and your photography is always just stunning!!! Love visiting your blog! :)

  6. I would love to try this , but the cut of pork I have is a Pork Tenderloin. Does anyone know if this can be prepared this way with this cut? I’m unsure about the shredding.

    1. I have made this with pork tenderloin before. If you do make it with tenderloin, keep in mind that pork tenderloin is very lean so the end result, although delicious, will not be as moist.