This delicious Pulled Pork made in a Slow Cooker is a great addition to your weekly meal plan.
There’s nothing like getting dinner ready in your slow cooker early in the day, setting it, forgetting it, and having it ready when you want! It makes a busy day so much easier.
This celebration Slow Cooker Pulled Pork with Apple Slaw is easy to make and so delicious. It’s perfect for a family dinner, for a tailgate party, or for a special get together celebration.
What is Pulled Pork?
Pulled pork is an American barbecue dish from the South. It’s made using either a pork shoulder or pork butt.
This dish is called pulled pork because of the way it’s served after being cooked. After
What is the Best Cut of Pork for Pulled Pork?
Pork Butt and Pork Shoulder are good options for slow cooker pulled pork.
Both cuts come from the shoulder of the pig, but pork butt is higher on the foreleg.
They are relatively fatty and tough cuts of meat but benefit from long, slow cooking methods such as in a slow cooker.
While both cuts work well, a pork butt roast is the preferred cut.
Ingredients and Variations
Pork Butt Roast but you could also use a pork shoulder.
The marinade for this pulled pork recipe consists of barbecue sauce (store bought is fine), apple cider vinegar, Worcestershire sauce, garlic, salt, and black pepper.
Fresh buns and a stack of dill pickles on top are a great addition to this recipe.
How to Make Slow Cooker Pulled Pork
- Place the pork into the crockpot.
- In a small bowl whisk together the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, salt, and pepper.
- Pour the above mixture over the pork roast.
- Put lid on crockpot and cook on high for 4 to 5 hours on high or 7 to 8 hours on low.
- When pork is fork tender, shred with two forks and gently stir throughout the barbecue sauce mixture.
- Replace lid and set crockpot to warm until ready to serve.
- Choose a pork butt roast with a smooth and firm fat cap and fat marbling within the meat itself. Marbling adds juiciness and flavor as the fat melts while
cookinginto the meat.
- Shredding meat is easier when choosing larger pieces of meat.
- Any leftovers can be sealed in a container and refrigerated for up to 3 days or frozen in a zippered bag for up to either weeks.
More Slow Cooker Favorites
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Crock Pot / Slow Cooker Pulled Pork with Fresh Apple Slaw
- 6 pounds pork butt roast
- ½ cup barbecue sauce
- ¼ cup brown sugar packed
- 2 tbsp apple cider vinegar
- 1 tbsp Worcestershire sauce
- 2 garlic cloves
- ½ tsp salt
- ½ tsp black pepper
For the Slaw
- 2 cups cabbage shredded or chopped thin
- ½ cup radicchio shredded or chopped thin
- 2 apples cored and shredded
- ½ cup shredded carrot
- ¼ cup Greek yogurt plain
- 1 tbsp apple cider vinegar
- 1 tbsp honey
- ½ tbsp Dijon mustard
- ½ tsp parsley dried and chopped
- Salt & Pepper to taste
- Place the pork into the inner crock of your crockpot.
- In a small bowl, whisk together the barbecue sauce, brown sugar, apple cider vinegar, Worcestershire sauce, minced garlic, salt, and pepper.
- Pour the mixture over the pork roast.
- Secure the crockpot lid and cook on high for 4-5 hours or on low for 7-8 hours.
- When pork is fork tender, shred with two forks and stir. Replace lid and set crockpot to warm until ready to serve.
To make the slaw
- In a medium sized bowl, whisk together the Greek yogurt, vinegar, honey, mustard, parsley, salt, and pepper.
- Add the cabbage, radicchio, apple, and carrot to the bowl.
- Gently toss to coat in the sauce. Cover and refrigerate until ready to serve. Toss before serving.
- To serve, place a generous serving of the pulled pork on the bottom half of a bun. Add some slaw atop the pork and place the top half of the bun over the slaw. Serve with fresh pickles if desired.
- The slaw will taste even better after it sits for awhile, allowing the flavors to meld together. Simply toss before serving to ensure that all of the ingredients are fully combined.