Slow Cooker Pulled Pork – Show your crock pot some love!

By Jackie DeKnock  

July 7, 2015

Tender enough to be shredded with a fork, pulled pork makes an easy buffet mainstay. Offer buns (to pile high with pork), this recipe makes 8 servings.

  • Yields: 8 servings


3-1/2 lb pork shoulder roast (pork shoulder works well for this as it is inexpensive and benefits from the long cook time)

OR 3 pork tenderloins if you want really lean!

Pulled Pork Spice Rub:

1 tablespoon ground black pepper

1-2 teaspoons cayenne pepper

2 teaspoons dry mustard

2 tablespoons chili powder

2 tablespoons ground cumin

2 teaspoons ground coriander

2 tablespoons dark brown sugar

1 tablespoon dried oregano

4 tablespoons paprika

2 tablespoons table salt

1 tablespoon granulated sugar

1 tablespoon ground white pepper


2 tbsp vegetable oil

2 onions, diced

4 cloves garlic, minced

1 red pepper, cubed

1/4 cup tomato paste

1 can (14 oz/398 ml) tomato sauce

1/2 tablespoon maple syrup

1 tablespoon white vinegar

2 tablespoons Worcestershire sauce

¼ cup water

1 tablespoon Pulled Pork Spice Rub

12 soft sandwich buns or ciabatta rolls, warmed


1. Mix all Pulled Pork Spice Rub ingredients in small bowl (or pick up a jar of spice blend made by Gourmet Safari)!

2. Massage spice rub into meat, wrap tightly in double layer of plastic wrap; refrigerate for at least 1 hours. (For stronger flavor, the roast can be refrigerated for up to 3 days.)

3. Heat oil over medium-high heat in a Dutch oven. Unwrap roast and place in pan, brown pork all over. Transfer to slow cooker.

4. Add more oil if required, add onions, garlic, red pepper to Dutch oven; fry, stirring occasionally, until onions are softened, about 5 minutes.

5. Add tomato paste; cook, stirring, until darkened, about 2 minutes. Add tomato sauce, maple syrup, vinegar, Worcestershire sauce and water, scraping up any brown bits from bottom of pan. Add Spice Rub to add more flavour to your sauce and pour into slow cooker. Cover and cook on low until pork is tender, 8 to 10 hours, until meat is fork-tender.

6. Transfer pork to cutting board and tent with foil; let stand for 10 minutes. With two forks, shred or "pull" pork. Meanwhile, pour sauce from slow cooker into large saucepan; skim off fat and bring to boil over high heat. Add pork; reduce heat and simmer until hot, about 4 minutes.

7. If you want more sauce, serve with additional barbecue sauce.

Serve pulled pork piled high on buns with cole slaw, sliced avocado, shredded cheddar cheese or sour cream…your call!

Suggested side:

Cole slaw – finely shred cabbage, grate carrots – add mayonnaise, white vinegar, salt and pepper and mix!

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