Slow Cooker Pulled Pork (Printer-Friendly)
Smoky shredded pork shoulder slow cooked and served on buns with slaw and pepperoncini.
# What You’ll Need:
→ Pork and seasoning
01 -
3 ½ lb pork shoulder blade roast
02 -
½ teaspoon salt
03 -
½ teaspoon ground black pepper
04 -
2 tablespoons vegetable oil
→ Aromatics and spices
05 -
1 medium onion, diced
06 -
4 cloves garlic, minced
07 -
3 tablespoons chili powder
08 -
4 teaspoons dried cilantro
09 -
2 bay leaves
→ Sauce
10 -
⅓ cup tomato paste
11 -
2 ¼ cups tomato sauce
12 -
3 tablespoons packed brown sugar
13 -
3 tablespoons apple cider vinegar
14 -
3 tablespoons Worcestershire sauce
15 -
1 ½ tablespoons natural hickory liquid smoke flavor
→ Slaw and toppings
16 -
1 12-ounce bag broccoli slaw or regular coleslaw
17 -
4 to 6 tablespoons coleslaw dressing, to taste
18 -
½ cup sliced pepperoncini or pickled jalapeños (optional)
→ Bread
19 -
10 whole wheat buns
→ Garnish
20 -
Fresh cilantro (optional)
# Steps to Follow:
01 -
Sprinkle the pork shoulder evenly with salt and black pepper.
02 -
Heat vegetable oil in a Dutch oven or large deep frying pan over medium-high heat. Brown the pork on all sides until a rich caramelized crust forms.
03 -
Place the browned pork shoulder into the sprayed slow cooker insert.
04 -
In the same pan, add diced onions, minced garlic, chili powder, dried cilantro, and bay leaves. Cook, stirring frequently, until onions soften, approximately 5 minutes.
05 -
Add tomato paste to the pan and cook, stirring for 2 minutes. Stir in tomato sauce, brown sugar, apple cider vinegar, Worcestershire sauce, and liquid smoke until fully combined.
06 -
Pour the sauce mixture evenly over the pork in the slow cooker. Cover and cook on low heat for about 8 hours until pork is fork-tender.
07 -
Remove pork from slow cooker onto a cutting board. Let rest for 10 minutes, then trim fat and bone. Using two forks or a stand mixer with paddle attachment, shred the pork to desired texture.
08 -
Pour the cooking liquid from the slow cooker into a large saucepan. Skim off fat, then bring to a boil over high heat. Reduce by half, approximately 15 minutes, and discard bay leaves.
09 -
Return shredded pork to the reduced sauce. Stir to coat and warm through. Optionally, add additional BBQ sauce for extra flavor.
10 -
Pile the pulled pork onto each bun. Toss slaw with coleslaw dressing and pile over the pork. Top with pepperoncini or jalapeños and garnish with fresh cilantro, if desired.
# Helpful Hints:
01 -
Browning the pork before slow cooking adds depth of flavor and improves texture by sealing in juices.
02 -
For faster shredding, a stand mixer or hand mixer may be used instead of forks.
03 -
Assemble sandwiches just before serving to prevent soggy buns; lightly toasting the buns adds crunch and durability.
04 -
Sauce and pulled pork freeze well separately for up to 3 months for convenient future meals.