Pulled Pork Slow Cooker Style

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Using the slow cooker gives you the extra time to make the side dishes. Cooking low and slow is the only way to go. Serve several ways: as mini sliders with your favorite barbecue sauce, a topper for a pineapple cole slaw, served atop nachos or alongside cornbread.


Pulled Pork Slow Cooker Style

Rating: 51

Prep Time: 10 minutes

Cook Time: 6 hours

Total Time: 6 hours, 10 minutes

Yield: 8 Servings

Pulled Pork Slow Cooker Style

This is an easy way to make pulled pork leaving you to the important tasks...like making Margueritas.


  • 1 large yellow onion, sliced 1/8" thick
  • 6 medium garlic cloves, thinly sliced
  • 4 slices uncooked bacon (optional)
  • 3 cups chicken stock or low-sodium chicken broth
  • 1 bay leaf
  • 1 tablespoon kosher salt
  • 1 tablespoon black pepper
  • 1 (4-1/2- to 5-pound) boneless or bone-in pork shoulder (also known as pork butt), twine or netting removed
  • 2 cups barbecue Sauce (from BBQ University-Steven Raichlen)
  • Nashville Sweet Barbecue Sauce
  • 2 cups ketchup
  • 1/2 cup firmly packed brown sugar
  • 6 to 8 tablespoons fresh lemon juice (from 3 to 4 lemons)
  • 1 teaspoon grated lemon zest
  • 2 tablespoons molasses
  • 1 tablespoon Worcestershire sauce
  • 1-1/2 teaspoons liquid smoke
  • 2 teaspoons dry mustard
  • 1 teaspoon onion powder
  • 1/2 teaspoon ground black pepper


  1. Coat the pork shoulder with salt and pepper.
  2. Cut the onion into rings and lay into the bottom of the slow cooker.
  3. Add six whole garlic cloves and bay leaf
  4. Lay four slices uncooked bacon over the onion rings
  5. Place pork shoulder on top of bacon and onions.
  6. Take 3 cups chicken broth and pour over meat
  7. Cook on low for 6 hours, give or take depending on your time frame and how your slow cooker works.
  8. Let cool for about 20 minutes
  9. Take two forks and shred the pork.
  10. Add the shredded pork to the BBQ Sauce and let simmer for 10 minutes.
  11. Instructions for BBQ Sauce
  12. Combine the ketchup, brown sugar, lemon juice and zest, molasses, Worcestershire sauce, liquid smoke, mustard, onion powder, and pepper in a nonreactive saucepan and whisk to mix. Let the sauce gradually come to a simmer over medium heat and simmer until thick and flavorful, 8 to 10 minutes.
  13. 2. If not serving the sauce immediately, let cool to room temperature. Transfer to clean glass jars and refrigerate until serving; the sauce will keep for several weeks. Bring to room temperature before using.

By Laura Raymond

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Laura Raymond

Laura Raymond is a Serial Entrepreneur, avid recipe developer and Modern Marketing Guru carving my niche in the food and travel industries, mobile marketing and online ordering. Specializing in Engagement Marketing and putting business owners back in control. Destination Cuisine is my passion to bring foodie events, culinary tours, cooking classes and cool restaurants/hotels together in an interactive site. Reach me at (941) 809-2012. Join our CULTure so you can... Eat Well and Live Full.

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