I can't believe that Slow Cooker Pulled Pork has eluded me until now. A colleague recently asked me for advice on cooking pulled pork and I had to admit I'd never actually made it. Now I am wishing I had this gem in my repertoire years ago.
This slow cooker smoky shredded pork, piled high on a bun, with a quick broccoli slaw, is perfect for when you need to feed a crowd. It's popular during the summer, but great any time of the year!
I tend to shy away from slow cooker recipes because although I love the concept, I found that they all started to morph into the same stringy, stewy dish. But not this one! No siree... this crock pot pulled pork is flawlessly tender, juicy and smothered in a rich, smoky tomato sauce with just the right amount of tang.
This shredded pork recipe really is the perfect cold winter meal or summer meal for a hot day and is always great for a small, casual gathering or even when you need to feed a bigger crowd. It's one of those meals that is easy enough to throw together, but tastes like you went to a lot more trouble than you actually did. And how can you not love that?!
💭Shredded Pork Shoulder prepped ahead of time!
I love that you can prep the pork shoulder in a slow cooker the night before and come home to the delicious aroma of a tasty meal! I add everything to the crockpot the night before, stick it in the fridge, then turn it on before I leave the next morning.
- I added liquid smoke to my version (which you can get at just about any grocery store) and a quick broccoli slaw.
- Pile it high on buns and garnish it with some tamed Jalapenos or sliced Pepperoncini (affiliate links) for even more zing (if that's your thing) and add some cilantro to give it a welcome freshness!
- Note that when you're looking for pork shoulder blade roast at the grocery store, it goes by several names, including picnic roast, Boston butt, blade roast, pork butt and simply pork shoulder.
💭 Top tip
I recommend you brown the pork all over before transferring it to the slow cooker. It seals in the flavor, gives it a nice texture (not too mushy), and makes for an all-around better pulled pork!
Here is a how-to video: How to pull pork *However, I shred mine a little more than he does in this video. You can also shred pork with your stand mixer or hand mixer! It's much faster than doing it with forks and it comes out perfectly evenly shredded.
You will need a 6 quart slow cooker (affiliate link) for this recipe.
Store leftover pulled pork in the fridge in an airtight container for up to 4 days. Store the coleslaw in a separate container and keep the buns in a plastic bag at room temperature. You can also freeze it in an airtight container for up to 3 months.
And if you love pulled pork, give my Slow Cooker Gluten-free & Healthy Pork Carnitas (Mexican Pulled Pork) at try! It's also great for feeding a crowd, especially in the summer when you don't want to turn on your oven!
👪 Serving Size
This recipe makes 10 servings. However, you can half, double or triple the recipe by clicking on the blue serving number and selecting the number of servings you'd like. The ingredient quantities will automatically adjust.
This recipe is Weight Watchers friendly @ 10 ww points per serving. You can further reduce the points by using a lower point bun.
If you are looking for the best slow cooker pulled pork for pulled pork on a bun, you have arrived! It's the perfect summer or winter potluck idea, especially if you are feeding a crowd!
And be sure to check out my Slow Cooker Beef on a Bun too!
📋 Slow Cooker Pulled Pork on a Bun Recipe
- 3-½ lb pork shoulder blade roast (1.6 kg)
- ½ teaspoon salt (2 mL)
- ½ teaspoon pepper (2 mL)
- 2 tablespoon vegetable oil (30 mL)
- 1 onion , diced
- 4 cloves garlic , minced
- 2 tablespoon chili powder (30 mL)
- 2 teaspoon dried cilantro (10 mL)
- 2 bay leaves
- ¼ cup tomato paste (60 mL)
- 1 14 oz can tomato sauce (398 mL)
- 2 tablespoon packed brown sugar (30 mL)
- 2 tablespoon cider vinegar (30 mL)
- 2 tablespoon Worcestershire sauce (30 mL)
- 1 tablespoon natural hickory liquid smoke flavour
- 1 -12 oz bag broccoli slaw 340 g
- 4-6 tablespoon coleslaw dressing (add to your liking)
- ½ cup sliced pepperoncini or pickled jalapenos (optional)
- 10 whole wheat buns
- Sprinkle pork with salt and pepper. In Dutch oven or large, deep frying pan, heat oil over medium-high heat; brown pork all over. Transfer to slow cooker.
- Add onions, garlic, chili powder, cilantro and bay leaves to Dutch oven/frying pan; cook, stirring often, until onions are softened, about 5 minutes.
- Add tomato paste; cook, stirring, about 2 minutes. Add tomato sauce, sugar, vinegar and Worcestershire sauce and liquid smoke, Pour into slow cooker. Cover and cook on low until pork is tender, about 8 hours.
- Transfer pork to cutting board and when cooled for about 10 minutes, remove any fat and bone. With 2 forks, shred or “pull” pork. (See video on how to pull pork in notes)
- Meanwhile, pour liquid from slow cooker into large saucepan; skim off fat. Bring to boil over high heat; boil vigorously until reduced to 3 cups, 10 to 12 minutes. Discard bay leaves.
- Add pulled pork to reduced liquid; stir to coat and warm through.
- Pile meat on bun.
- Broccoli slaw: Mix broccoli slaw and coleslaw salad dressing together and add to bun.
- Add peperoncini or jalapenos, if desired.