What To Serve With Slow-Cooker Pulled Pork
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There are plenty of ways that I love to cook pulled pork, from our classic recipe to the Instant Pot. That being said, when I have the time, I'll always turn to the slow cooker. Why? The key to making excellent pulled pork is to cook it low and slow, and nothing else achieves that quite like this recipe. This method makes it easier than ever to prepare pulled pork for a crowd with maximum flavor and minimum effort.
While it requires an ample amount of time to get this pulled pork to perfection, there's only 10 minutes of prep work. Let the slow cooker do its thing, and you'll have extra-tender pulled pork—complete with sauce—ready to devour with minimal effort required.
What People Are Saying:
"This was by far the best pulled pork I’ve ever made. So incredibly tender and the sauce was delicious. Wouldn’t change a thing!" - gre1734
"This is so flavorful.. I typically add more BBQ sauce but it does not need it. Served on onion rolls with some slaw! So good!" - CyanUmbrella
First, we’ll add our onion and BBQ sauce mixture to the slow cooker. Remember—you can cook everything in the slow cooker in this recipe. No need to make a BBQ sauce on the stovetop. Simply add all of your ingredients and spices to the very bottom of the slow cooker.
Next, season your pork shoulder well with salt and pepper. Don’t be shy here—make sure to season every side well and generously. Once it is seasoned adequately, add it to your slow cooker on top of your BBQ sauce mixture.
Once you add it to your slow cooker, cover the pork with your tomato-onion mixture. Simply use tongs to fully toss and coat it in the mixture.
Cover your pot, and cook until the pork is very tender. I’m talking about fall-apart tender. The meat should fall apart easily with a fork. This can be achieved cooked on high for 5 to 6 hours, or on low for 8 to 10 hours. Once done, shred the pork with two forks. You can either do this in the slow cooker or in another bowl, covered with the juices.
If you chose to keep the pork in the slow cooker, once it is shredded, remove it and put in a separate bowl, spooning the slow-cooker juices over the meat. The sauce will be a bit thinner than classic BBQ sauce, but the taste is all there.
Full list of ingredients and instructions can be found in the recipe below.
Of course, pulled pork sandwiches (on a potato roll with pickles and coleslaw) are a no-brainer. Having a big game day party? Buy slider buns and you'll double the yield. Not feeling sandwiches? We've got plenty of leftover pulled pork ideas for dinner inspo. Serve any leftovers in our pulled pork nachos for an extra satisfying party app, on top of a baked potato, in our pulled pork ring, or even in tamales.
Pulled pork holds well in the fridge for 4 to 5 days, meaning if you're able to plan ahead, you can make this the night before no problem. It also freezes well! If you double the batch, save leftovers in large freezer resealable bags.
yellow onion, finely chopped
ketchup
apple cider vinegar
tomato paste
garlic powder
ground cumin
mustard powder
smoked paprika
(3- to 4-lb.) pork shoulder, trimmed
Kosher salt
Freshly ground black pepper
Buns and coleslaw, for serving (optional)
Let me know how it went in the comments below!
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