How To Prepare Slow-Cooked Pulled Pork

by zesty on January 19, 2011 · 20 comments

You know me and my love for pork. It is one of my favorite meats to eat. I am pretty open to a wide variety of foods including vegan and vegetarian meals, fish, chicken, beef and lamb but when it comes right down to it, I loved PULLED PORK.

Pork shoulder blade roast is often known as a cheap cut of meat. But when slow-cooked for hours in a sweet and tangy sauce, it becomes meltingly tender and is sure to make everyone smile. If you have a day to cook this meat, at the end of the day you will be rewarded.

Tinker around with the sauce to your liking and add more heat if you so desire. The basis of this sauce is sweet with a little bite.


  • 4 lb Pork Shoulder
  • 1 Medium Onion ( Cut in Half )
  • 1/2 Cup Ketchup
  • 1/3 Cup Cider Vinegar
  • 1/4 Cup Brown sugar
  • 1/4 Cup Tomato paste
  • 2 Tbsp. Sweet paprika
  • 2 Tbsp. Worcestershire sauce
  • 2 Tbsp.
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    Yellow mustard

  • 1 1/2 Tsp. Salt
  • 1 1/2 Tsp. Black pepper
  • 1/2 Tsp. Red pepper flakes
  • Dash of hot sauce


  1. In a slow cooker pot, stir ketchup, vinegar, brown sugar, tomato paste, paprika, Worcestershire, mustard, salt and pepper until combined. Add pork to sauce mixture and turn to coat well with sauce. Add the chopped onion on the side.
  2. Cover slow cooker with lid and cook pork mixture on the low setting for 8-10 hours.
  3. With tongs, transfer the pork to a large bowl. Turn the setting on the slow cooker to high; cover and heat sauce to boil until it thickens and reduces slightly
  4. While sauce boils, with two forks, pull pork into shreds. Return shredded pork in the sauce to combine. Cover slow cooker and heat through on high setting if necessary.
  5. Spoon mixture on top of your favorite bun and top with your favorite coleslaw ( I went with an Asian slaw that I noticed over at Danica’s Daily – I just ran out of slaw before I took the pictures )

Zesty Tip: To make easier cleanup, supermarkets now carry slow cooker liners ( they fit both oval and round pots). Just be careful to remove food before lifting the liner – it may break if you don’t.

I was fortunate enough to have some beans leftover from the Olde Fashion baked beans that went very well with the sandwich. We are getting some rain here today so hopefully some of the snow will melt. I can do without the snow but at least the temperatures are warming up for my sensitive skin.

Have a wonderful Wednesday and try this pork!

Take care


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{ 16 comments… read them below or add one }

1 Danica

I LOVE pulled pork too! I am so making this…well, maybe not 4 lbs worth, but, totally making it :D I totally just want to grab that sandwich out of your picture…it looks as amazing as it sounds.

Thanks for the link love Z…..I love that Asian Slaw straight up, but, now, I cannot wait to add it to a pulled pork sandwich!



2 susan

I cant believe you posted this today- I have a shoulder in the oven as I write this. I made a different sauce but will try yours for sure…


3 Alisa

Oh this looks so good. I should make this soon! Thanks for sharing this, bookmarked and added it to my to do list :)


4 Cajun Chef Ryan

Cider vinegar or apple cider is always the key to getting pork tender. Great looking pulled pork Cory!


5 Lori

I’m a little bit confused about the onion. In the ingredients list, it says “chopped in half” then in the recipe it says to add “chopped onion” on the side. Can you clarify that for me? I have a pork roast in the freezer and I want to fix this tomorrow…..looks YUMMY!



6 paul

The half onion placed “to the side” is just to add flavour. Read it as sliced in half. As I write this it was corrected in the ingredient list.


7 C.

Made this yesterday and it turned out AMAZING!
I put it all in the slower cooker at 5 am, went to work, and by the time I got home I had 6 min left of my 10 hours. Perfect!
I have NEVER made anything pork before so this was def a home run for me!

Everyone loved it!!

thank you SO very much!


8 Sue

I made this yesterday. I was sooo easy and turned out wonderful! Thank You!!


9 Joyce

I am also confused about the onion.


10 ZestyCook

Sorry for the confusion – i will update the post now. I mean just to cut the onion down the middle in two pieces and place it in the crockpot next to the pork


11 Jill

Hey girls,

I’ve spent about 2 hours on your website. I am really getting excited about starting my 15-pound adventure.

Where do I pick up the points for the recipes? The Pulled Pork sounds Wonderful!!


12 Anna

Made this over the weekend. It was delicious! I cooked it on high for 3 hours then low for another 3 since we put it in the slow cooker later in the day than we had planned. Boyfriend and I both loved it and the leftovers are even better :)


13 zesty

I am so glad you liked the pulled pork. It is delicious the second day as well – I agree!


14 Jenna

I was trying to figure out nutritional information and I was wondering about how many people this would serve. I’ve never made pulled pork, but I was guessing 4 to 6 servings a pound….am I way off?


15 Erika

OK, I am going with this thing for Labor Day picnic… it just seems to have the right blend.
I will get back to you on how it comes out.


16 Tamara

Delicious! Thanks for the recipe!


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