Back to Slow-Cooked Pulled Pork

Print Options


Card Sizes

Slow-Cooked Pulled Pork Recipe

Slow-Cooked Pulled Pork Recipe

Every time I bring this dish to a potluck I get asked, "Where did you get the pork?" People are surprised to hear me say that I made it. When I tell them how simple the recipe is, they are doubly surprised. The two-step process fits the demanding schedule of any teacher—easy to make and easy to serve.—Betsy Rivas, Chesterfield, Missouri
TOTAL TIME: Prep: 20 min. + chilling Cook: 8 hours YIELD:10 servings


  • 2 tablespoons brown sugar
  • 4-1/2 teaspoons paprika
  • 2 tablespoons coarsely ground pepper, divided
  • 1 tablespoon kosher salt
  • 1 teaspoon chili powder
  • 1/2 teaspoon cayenne pepper
  • 1 boneless pork shoulder butt roast (3 to 4 pounds), cut in half
  • 1 cup cider vinegar
  • 1/4 cup beef broth
  • 1/4 cup barbecue sauce
  • 2 tablespoons Worcestershire sauce
  • 1-1/2 teaspoons hickory Liquid Smoke, optional
  • 10 kaiser rolls, split


  • 1. In a small bowl, combine the brown sugar, paprika, 1 tablespoon pepper, salt, chili powder and cayenne. Rub over roast; cover and refrigerate for 8 hours or overnight.
  • 2. Place roast in a 4- or 5-qt. slow cooker. Combine the vinegar, broth, barbecue sauce, Worcestershire sauce, Liquid Smoke, if desired, and remaining pepper; pour over roast. Cover and cook on low for 8-10 hours or until meat is tender.
  • 3. Remove meat from slow cooker; cool slightly. Shred meat with two forks and return to the slow cooker; heat through. Using a slotted spoon, place 1/2 cup on each roll. Yield: 10 servings.

Nutritional Facts

1 sandwich: 419 calories, 16g fat (5g saturated fat), 81mg cholesterol, 1076mg sodium, 36g carbohydrate (5g sugars, 2g fiber), 29g protein.

Reviews for Slow-Cooked Pulled Pork

Sort By :
jmkasprak User ID: 2880256 195947
Reviewed Jun. 4, 2014

"This pork has a nice vinegar flavor. I don't think it's overpowering like some Carolina recipes, however. Instead of returning the shredded pork to the slow cooker immediately, I cooled down the cooking liquid and skimmed the fat off the top. Then when I served the pork the next day, I reheated the liquid and doctored it up to our taste. The pork was pretty flavorful on its own, so I wouldn't have had to do that at all. Overall, an easy slow cooked pork recipe."

WendyHewitt User ID: 1363693 212771
Reviewed Feb. 27, 2014

"Good but too much on the spicy side. Didn't have the taste we were looking for."

Loading Image

Wine Pairings

Blush Wine

Enjoy this recipe with a blush wine such as White Zinfandel or a Rosé.