Prep Time: 5 mins | Cook Time: 8 hrs | Total Time: 8 hrs 5 mins | Servings: 10 – 12
This is one of my go-to family meals. Melt-in-your-mouth Slow Cooker Pulled Pork with a tangy, sweet, and a bit spicy homemade barbecue sauce. Always a hit and super irresistible!
Ingredients
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1 onion diced
3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
1 tablespoon chilli powder
2 teaspoons garlic powder
2 tablespoons paprika
1 tablespoon onion powder
¼ c. honey or brown sugar
1 8-oz. can tomato sauce
1 c. apple juice or chicken stock or beer
¼ c. apple cider vinegar or red wine vinegar
2 teaspoons salt
2 teaspoons pepper
How to make Slow Cooker Pulled Pork
Step 1: Place the salt, paprika, garlic powder, onion powder, pepper, and chilli powder in a small bowl. Mix until well combined.
Step 2: Take the pork roast from the packaging, then at them dry using a paper towel and rub with the spice mixture on all sides.
Step 3: On the bottom of the slow cooker, lay the diced onion out. On top, place the seasoned pork. Pour the combined juice, vinegar, honey, and tomato sauce over the pork loin. Put the lid on and set to cook for 8 to 10 hours on low.
Step 4: Once the time is up, remove the pork roast from the slow cooker and transfer it into a large bowl. Using 2 forks or a kitchen mixer, shred the pork loin.
Step 5: Over a large bowl, strain the cooking sauce to remove the onions. To strain the accumulated fat off before pouring the liquid over the pork, freeze the liquid first for at least 5 to 10 minutes. Remove from the freezer, then simply scoop the solidified grease off the liquid before thickening.
Step 6: To thicken the barbecue sauce, set the slow cooker to high for at least 30 minutes. Then, place the meat back to the slow cooker and stir to coat with the juices. When ready to serve, enjoy on a bun with or without coleslaw or in a lettuce wrap or pizza.
Notes:
For this recipe, it is best to use pork butt (or the others refer to it as pork shoulder roast or a pork loin). It guarantees a tender, packed with flavour pulled pork. If desired, you can substitute pork butt with pork loin but take note that it won’t be as tender, but it is less greasy and still tasty.
I prefer to use apple juice as it adds just the right amount of sweetness to the pulled pork. But you can use beer or stock instead.
You can replace the apple cider vinegar with red wine vinegar.
For any leftovers, store them in the fridge for up to 4 days or freezer for up to 3 months.
Nutrition Facts:
Calories: 206kcal | Carbohydrates: 6g | Protein: 31g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 548mg | Potassium: 616mg | Fiber: 1g | Sugar: 3g | Vitamin A: 905IU | Vitamin C: 1.2mg | Calcium: 21mg | Iron: 1.3mg
Ingredients
- 1 onion diced
- 3-4 pounds boneless pork shoulder roast (pork butt) or pork loin
- 1 tablespoon chilli powder
- 2 teaspoons garlic powder
- 2 tablespoons paprika
- 1 tablespoon onion powder
- ¼ c. honey or brown sugar
- 1 8-oz. can tomato sauce
- 1 c. apple juice or chicken stock or beer
- ¼ c. apple cider vinegar or red wine vinegar
- 2 teaspoons salt
- 2 teaspoons pepper
Instructions
Step 1: Place the salt, paprika, garlic powder, onion powder, pepper, and chilli powder in a small bowl. Mix until well combined.
Step 2: Take the pork roast from the packaging, then at them dry using a paper towel and rub with the spice mixture on all sides.
Step 3: On the bottom of the slow cooker, lay the diced onion out. On top, place the seasoned pork. Pour the combined juice, vinegar, honey, and tomato sauce over the pork loin. Put the lid on and set to cook for 8 to 10 hours on low.
Step 4: Once the time is up, remove the pork roast from the slow cooker and transfer it into a large bowl. Using 2 forks or a kitchen mixer, shred the pork loin.
Step 5: Over a large bowl, strain the cooking sauce to remove the onions. To strain the accumulated fat off before pouring the liquid over the pork, freeze the liquid first for at least 5 to 10 minutes. Remove from the freezer, then simply scoop the solidified grease off the liquid before thickening.
Step 6: To thicken the barbecue sauce, set the slow cooker to high for at least 30 minutes. Then, place the meat back to the slow cooker and stir to coat with the juices. When ready to serve, enjoy on a bun with or without coleslaw or in a lettuce wrap or pizza.
Notes
For this recipe, it is best to use pork butt (or the others refer to it as pork shoulder roast or a pork loin). It guarantees a tender, packed with flavour pulled pork. If desired, you can substitute pork butt with pork loin but take note that it won’t be as tender, but it is less greasy and still tasty. I prefer to use apple juice as it adds just the right amount of sweetness to the pulled pork. But you can use beer or stock instead. You can replace the apple cider vinegar with red wine vinegar. For any leftovers, store them in the fridge for up to 4 days or freezer for up to 3 months.