It’s one of my favorite weeknight dinners because it’s so easy to make, and the leftovers are great too! Pulled pork is such a classic comfort food, and making it in the slow cooker is a foolproof way to achieve truly tender, succulent meat that mixes perfectly with the sweet-tangy sauce. Eight hours later, come home to a tender, flavorful, perfectly cooked dinner!
Ingredients
Instructions
Expert tip
Pork roast: The classic cut to use is pork butt - see the detailed discussion below. This is a great cut for slow cooking because it’s fatty and flavorful, and the fat melts away as it slowly cooks. You don’t want to use a lean cut that would end up dry. Barbecue sauce: Either store-bought or homemade, this is completely up to you. For a homemade sauce, I mix together tomato paste, balsamic vinegar, salt and pepper, garlic powder, smoked paprika, and a small amount of sweetener.
Your first step is to quickly mix the bbq sauce in a bowl or a jar. There’s no need to cook this sauce - simply mix it and pour it over the meat. Now, place the meat in the slow cooker pan. There’s no need to brown it first, and there’s also no need to add water to the slow cooker pan. Add the barbecue sauce. Make sure it covers all surfaces of the meat. Cover and cook on LOW for 8 hours. You will love the smell that will fill your kitchen after the first few hours! When the meat is fully cooked and very tender, use two forks to shred it and mix it with the sauce, right inside the slow cooker pan, then serve.
Frequently asked questions
Variations
Serving suggestions
Storing leftovers
Related recipes
Recipe Card
If you use a store-bought sauce, you can obviously vary this recipe simply by using different brands each time you make this recipe. But I usually just skip the bun altogether and serve this dish over cauliflower rice or mashed cauliflower. I add a simple green side (such as microwave broccoli) for a complete meal. To prevent them from over-drying, gently reheat them in the microwave, covered, on 50% power.
