Slow Cooker Pulled Pork


June 19, 2011 by Sara Kreidler

This slow cooker pulled pork is incredibly easy to make and is always a hit with Toby’s parents.  And it is perfect for summer because you don’t have to turn on the oven and heat up the house; in fact, you can pretty much set it and forget it for most of the cooking time. As an aside, I love my slow cooker – I’ve had a few over the years and this one is by far the best.

We served the pulled pork on crusty rolls and topped it off with Carolina-style coleslaw and mustard-based BBQ sauce.

Above is a picture of the pulled pork sandwich with the  mustard-based sauce on top, but without slaw.

We also enjoyed some potato salad with kalamata olives alongside our pulled pork and slaw.  And because this is such a perfect summer meal, we ate it outside on our new picnic plates.

Adapted from


  • 5 pound pork butt roast
  • Garlic powder
  • Salt and pepper
  • 2 medium onions, sliced
  • 1 onion, chopped
  • 6 cups water
  • 2 bottles of Sweet Baby Ray’s BBQ sauce
  • Crusty buns
  • Prepared mustard-based Carolina-style BBQ sauce for topping off the sandwich


  1. Place two sliced onions at the bottom of the slow cooker.  Season all sides of the pork roast liberally with garlic powder, salt and pepper.  Place roast in slow cooker on top of the sliced onion, with the fatty side facing up. Add enough water to fill slow cooker 2/3 of the way (I use about 6 cups of water for my slow cooker, but the amount of water needed will depend upon the size of your cooker and the size of your roast).  Cover and cook on low for 8-10 hours, or on high for 4-5 hours.
  2. Using tongs, carefully remove roast from slow cooker. The roast should be VERY tender and the bone should pretty much fall right out (if the roast isn’t tender, it’s note done cooking yet — put it back in the slow cooker for another hour and try again).  Discard the bone and any water, onions and grease remaining in pot.  Place pork on a large platter to cool.  Once cool, remove the heavy layer of fat from the top of the roast using a sharp knife; discard fat.  Next, use two forks and/or your fingers to pull apart the meat into shreds.
  3. Transfer the shredded pork to the empty slow cooker.  Add the chopped onion, BBQ sauce and 1/2 cup of warm water and mix well to coat the pulled pork. Spread the pork evenly over the bottom of the slow cooker, then add 1 cup of BBQ sauce and spread the sauce evenly over the top of the pork with a spatula; this will create a BBQ sauce crust on the top of the pulled pork as it cooks.  Cover and cook on high for 1-3 hours or until the onions are soft and the BBQ sauce begins to caramelize around the edges of the crock.
  4. Serve pulled pork on large, crusty buns and top with a few tablespoons of a mustard-based Carolina-style BBQ sauce.  Also serve with coleslaw, either on the side or on top of the sandwich.

2 thoughts on “Slow Cooker Pulled Pork

  1. […] ← Slow Cooker Pulled Pork CSA: Week 4 […]

  2. […] mayonaise based dressing that most coleslaws use.  I made this coleslaw this weekend along with slow cooker pulled pork and potato salad with kalamata olives for a […]

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