Slow Cooker Pulled Pork

This slow cooker pulled pork on a bun is the kind of meal that feels like a special occasion even though it requires minimal effort. The pork is tender and smoky with a rich sauce, topped with bright and crunchy slaw and a kick from pepperoncini. Whether it’s for a summer BBQ, a casual gathering, or a cozy winter dinner, this recipe always delivers crowd-pleasing flavor and easy prep.

I first made this recipe on a warm spring weekend when friends dropped by unexpectedly and now it is a go-to whenever I want something comforting and fuss-free that everyone loves.

Ingredients

• Pork shoulder blade roast: often called Boston butt or picnic roast, best with some marbling for juicy shreds
• Salt and pepper: simple seasoning that enhances the pork’s natural flavor
• Vegetable oil: for browning the pork and building a caramelized crust
• Onion: diced for sweetness and depth in the sauce
• Garlic: minced, adds pungent aromatic flavor
• Chili powder: for smoky warmth, adjust to taste for level of heat
• Dried cilantro: brings subtle herbal notes, check freshness
• Bay leaves: add aromatic depth, remember to remove before serving
• Tomato paste: thickens sauce and intensifies tomato flavor
• Tomato sauce: the saucy base, choose a quality brand for best results
• Brown sugar: adds sweetness that balances tangy and savory elements
• Cider vinegar: provides acidity and brightness, apple cider vinegar works perfectly
• Worcestershire sauce: complex umami boost
• Hickory liquid smoke flavor: delivers authentic smoky taste without a smoker
• Broccoli slaw or regular coleslaw: for fresh crunch, makes the sandwich feel vibrant
• Coleslaw dressing: creamy element to bring the slaw together, adjust to taste
• Sliced pepperoncini or pickled jalapenos: optional, for a mild spicy kick
• Whole wheat buns: soft but sturdy enough to hold the meat and sauce without falling apart
• Fresh cilantro for garnish: adds a fresh herbal finish (optional)

Instructions

Sauté the Pork Traditionally:

Sprinkle the pork shoulder with salt and pepper all over. Heat the vegetable oil in a Dutch oven or large deep frying pan over medium-high heat until shimmering. Carefully place the pork in the pan and brown on all sides. This usually takes about 10 minutes and is essential for locking in juices and developing rich, caramelized flavors. Avoid overcrowding the pan for even browning.

Transfer Pork to Slow Cooker:

Once browned, carefully transfer the pork shoulder into the slow cooker that you prepared with non-stick spray or lightly oiled. This will be the base for the slow cooking.

Cook Aromatics:

In the hot Dutch oven or frying pan used for the pork, add diced onions, minced garlic, chili powder, dried cilantro, and bay leaves. Cook over medium heat, stirring often to prevent burning, for around 5 minutes or until the onions are softened and fragrant. This step builds a flavorful foundation for the sauce.

Build the Sauce:

Add the tomato paste to the onion mixture in the pan and stir it continuously for about 2 minutes to develop a deep tomato flavor. Then add the tomato sauce, brown sugar, cider vinegar, Worcestershire sauce, and hickory liquid smoke. Stir everything together and bring just to a simmer.

Combine and Slow Cook:

Pour the sauce mixture over the pork in the slow cooker. Cover with the lid and cook on low heat for about 8 hours. You want the pork to become incredibly tender and easy to pull apart.

Shred the Pork:

Carefully remove the pork from the slow cooker onto a cutting board and allow it to rest and cool for about 10 minutes. Remove any large pieces of fat and bone. Use two forks to shred the pork finely, or for a faster and even shredding, use a stand mixer or hand mixer on low speed. This makes the pork perfectly shredded without tiring your arms.

Reduce the Sauce:

Pour the cooking liquid from the slow cooker into a large saucepan and skim off the fat that rises to the surface using a spoon or fat separator. Bring the liquid to a boil over high heat until it reduces by half, about 15 minutes. Keep an eye on it to prevent splattering. Remove the bay leaves before continuing.

Mix Pork and Sauce:

Add the shredded pork back into the reduced sauce in the saucepan. Stir well to coat all the meat with the rich sauce and warm through over low heat. At this point, if you want a punchier flavor, stir in some of your favorite BBQ sauce for extra depth.

Assemble the Sandwiches:

Toast your buns lightly in the oven or on a hot skillet to prevent sogginess and add texture. Pile the pulled pork generously on the bottom half of each bun. Toss the broccoli or regular slaw with coleslaw dressing and add a portion on top of the pork. Finish with sliced pepperoncini or jalapenos if you want an extra spicy pop. Add fresh cilantro for garnish if desired. Place the bun top and serve immediately for best crunch and flavor.

I love the pepperoncini that adds a subtle heat and a little Mediterranean flair to this classic American comfort food. It reminds me of family BBQs where everyone crowds around the slow cooker, sharing stories and piling their plates high with this flavorful, juicy pulled pork.

Storage Tips

Store any leftover pulled pork in an airtight container in the fridge for up to four days. Keep slaw separate to prevent it from wilting. Buns stay fresh longer at room temperature in a sealed plastic bag. For longer storage, freeze pulled pork and sauce separately in freezer bags flat for easy thawing.

Ingredient Substitutions

If you don’t have liquid smoke, you can skip it or add smoked paprika for mild smokiness. Use red or white wine vinegar in place of cider vinegar depending on what you have available. Substitute jalapenos for pepperoncini for a spicier bite, or leave them out for mild sandwiches.

Serving Suggestions

Pulled pork sandwiches go wonderfully with baked beans, Mexican street corn, or a fresh green salad. For dessert, a berry pie or chocolate trifle complements the smoky, tangy flavors perfectly. Serve with iced tea or a strawberry punch for a complete crowd-pleasing meal.

Serve warm on toasted buns with slaw for the best texture and flavor. Leftovers reheat well and make great meal-prep portions.

Common Recipe Questions

→ Why is browning the pork important?

Browning creates a caramelized crust that seals in juices and adds rich, deep flavor to the meat before slow cooking.

→ Can I shred the pork faster than by hand?

Yes, using a stand mixer or hand mixer with paddle attachments speeds up shredding and produces evenly shredded pork.

→ What type of buns work best?

Soft but sturdy buns like brioche, kaiser, or hamburger buns hold up well to the saucy meat without getting soggy.

→ How can I make the sauce less greasy?

Skimming off fat from the sauce after slow cooking using a fat separator results in a cleaner, less oily sauce.

→ What can I use instead of pepperoncini?

Jalapenos or tamed jalapenos offer a similar tangy heat and complement the slaw and pork nicely.

→ Can this pork be prepared ahead of time?

Yes, you can prep and combine ingredients in the slow cooker insert the night before, refrigerate, then cook in the morning.