Slow Cooker BBQ Pulled Pork is dry rubbed and cooked right in your crockpot for an easy fix it and forget it meal. Served on slider rolls and topped with crunchy Pineapple Coleslaw, this sandwich is perfect for picnics and parties, or a quick weeknight dinner!
Pulled Pork is a summer staple. The flavors are reminiscent of backyard cookouts and warm summer evenings. The recipe makes quite a bit so whip up a big batch of this bbq pulled pork for your next party!
I could probably eat pulled pork any day of the week, straight out of the slow cooker (not that I’ve ever done that…ahem) but on these fresh slider buns it’s absolutely amazing. And the sweetness and crunch of the coleslaw provides the perfect amount of texture to go with the softness of the rest of the sandwich.
What kind of meat is best for bbq pulled pork?
Traditionally pulled pork is made with whole pork shoulder, which can be difficult to find in grocery stores and also won’t fit in your slow cooker. For home cooking, a boston butt is recommended, which is half of the shoulder. You could use other pork roasts, but the won’t be as tender, flavorful or juicy.
How to make slow cooker pulled pork
The pork is rubbed with liberal amounts of salt and pepper and some other seasonings, and placed in the slow cooker for the day. If you have a bone like mine did, you’ll need to cook the meat a little longer, but it should be ready after about 8-10 hours.
Remove the meat from the slow cooker and shred it with two forks. I usually remove it to a cutting board and empty the slow cooker. The juice can be reserved for gravy or stock (or simply discarded), which, if you use a bone in roast there will be a lot of. At this point the pork can be separated into family sized portions, depending on its size. We use it to make sandwiches, tacos, burritos and tostadas.
To make Barbecue Pulled Pork, empty the slow cook and place your desired amount of shredded meat back in it. To about 2-3 pounds of meat, pour on a bottle of barbecue sauce (or less, depending on your taste) and about a quarter cup of crushed pineapple. The pineapple is optional but I love the sweetness. Cook on low for 30 minutes to an hour, covered, and keep on warm for serving.
Use the shredded meat to make bbq pulled pork sliders, tacos, wrap and more.
How to make the pineapple coleslaw topping
Marinate the cabbage in a pineapple vinaigrette made from pineapple juice and olive oil with just a pinch of salt and pepper. The slaw is more on the savory side, but can be sweetened with a couple teaspoons of brown sugar. If you’d prefer a more sour note, add a teaspoon or so of Apple Cider Vinegar. The longer it sits, the better it gets. Trust me. The cabbage will soften up a bit if made in advance, making it easier to eat.
Our favorite way to enjoy pulled pork is in sandwich form. Grab some slider buns or the big ones if you like. Split them open and toast them under the broiler. Top with pulled pork, coleslaw and pickles. Pulled Pork sliders are the best!
Tacos are also a favorite. Stuff tortillas with pulled pork, lettuce, cheddar jack cheese and red onion.
Pizza is delicious with pulled pork! Instead of traditional pizza sauce, spread bbq sauce on the crust and top with cheddar jack cheese, red onions, pulled pork and cilantro.
What to do with leftovers
This pulled pork recipe makes quite a bit. Unless you’re throwing a big party you’re bound to have leftovers. Store leftover BBQ Pulled Pork in the fridge in a sealed container for 4-5 days. To freeze, place portions of cooled pork in freezer bags and store in the freezer for up to 6 months.
1 15oz.can crushed pineappledivided for meat preparation
1/2head each of red and green cabbageshredded
1bunch of green onionssliced
salt and pepper to taste
Pulled Pork Recipe
Rinse the meat and pat it dry. Trim the fat cap (the thick bit of fat on one side of the pork shoulder). Leave small bits of fat in tact as this is what gives the meat incredible flavor.
Combine seasonings in a small bow and rub all over the meat.
Place in the slow cooker (do not add liquid) and cook on high for 6-8 hours, or on low for 8-10 hours.
Remove meat and bone from the slow cooker and shred with two forks. Empty the slow cooker, reserving the liquid in another container if desired, and place desired amount of shredded meat back in. Stir in barbecue sauce and about ¼ cup of crushed pineapple (optional). Cook on low for 30 minutes to an hour.
Toss cabbage and onions in a large bowl and set aside.
Combine oil, pineapple, salt, pepper and garlic powder in a small bowl and pour over cabbage mixture. Stir to coat and refrigerate at least 30 minutes before serving.
To assemble sliders
Heat small rolls or buns in the oven or microwave, and slice open. Top with barbecue pulled pork and pineapple coleslaw.
Nutritional information is for bbq pulled pork only. It does not include the pineapple coleslaw.
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Kristin Maxwell is the creator and main recipe developer, writer, and photographer of Yellow Bliss Road. A self-taught cook and self-appointed foodie, she specializes in easy, flavorful and approachable recipes for any home cook.