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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