Slow Cooker BBQ Pulled Pork

A comforting classic that practically cooks itself! The pork simmers slowly in a rich and flavorful homemade barbecue sauce until it's so tender it falls apart with a fork. Perfect for sandwiches, tacos, or simply with coleslaw.


Melt-in-your-mouth slow cooker pork in a fragrant homemade barbecue sauce. Prepares in 15 minutes in the morning, ready for dinner.

0 comments

15 min
4
480 min

  • Ingredients

    250 ml (1 cup) barbecue sauce 250 ml (1 cup) ketchup 125 ml (½ cup) apple cider vinegar 125 ml (½ cup) apple jelly 2 tbsp Dijon mustard 2 tbsp molasses 2 tbsp Worcestershire sauce 2 tbsp chili powder 2 tsp onion powder 1 tsp Tabasco ½ tsp garlic powder 1 pork shoulder roast (about 1.8 kg or 4 lb) Salt and pepper, to taste

  • Preparation

    1. In the slow cooker, whisk together the barbecue sauce, ketchup, cider vinegar, apple jelly, mustard, molasses, Worcestershire sauce, chili powder, onion powder, Tabasco, and garlic powder.
    2. Season the pork shoulder roast on all sides with salt and pepper, then place it in the slow cooker. Coat it thoroughly with the sauce mixture.
    3. Cover and cook on Low for 8 hours, or until the meat shreds easily with a fork.
    4. Remove the roast from the slow cooker and place it in a large dish. Shred the meat with two forks, removing fat if necessary.
    5. Return the shredded meat to the slow cooker and mix well with the sauce. Taste and adjust seasoning as needed.
    6. Serve hot in hamburger buns with creamy coleslaw, in tacos topped with cilantro and lime, or cool to pack in lunchboxes (excellent cold in a wrap or salad).

For the adventurers

Notes and tips

For a spicier version, double the amount of Tabasco and add a chopped chipotle pepper. For a sugar-free, non-alcoholic version, replace the molasses with maple syrup.

Freezes for up to 3 months in airtight containers.