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Pulled Pork Slow Cooker -Slice the onion and place in a cock-pot. Rinse the pork shoulder and trim excess fat. Then place pork on the onion slices in the crock-pot. Pour about 1/3 of the jar of barbecue sauce over the pork shoulder. Place the lid on the crock-pot and turn on low for 9 hours. That's it! Remove the meat and place it on a tray. Then pour off cooking juices and onions and refrigerate until the fat forms a layer on the top. Remove the fat layer. Use two forks to shred the pork.  Add some cooking juices and onions to reheat the meat.

Slow Cooker Pulled Pork

Our easy slow cooker pulled pork recipe is going to be a new favorite among the family. With only three ingredients you can have it cooking in minutes.
4.78 from 9 votes
Print Recipe
Course: Main Course, Sandwiches
Cuisine: American, Picnic, Southern
Keyword: BBQ Pork, Crockpot Pulled Pork, Pulled Pork, Slow Cooker Pulled Pork
Prep Time: 10 minutes
Cook Time: 8 hours
Servings: 12
Calories: 309kcal
Cost: 8

Ingredients

  • 3 pounds Pork shoulder
  • 1 Jar Annie's Barbeque Sauce
  • 1 Onion

Instructions

  • Slice the onion and place in a Crockpot or slow cooker.
  • Rinse the pork shoulder and trim excess fat. Then place pork on the onion slices in the Crockpot (slow cooker)
  • Pour about 1/3 of the jar of barbecue sauce over the pork shoulder.
  • Place the lid on the Crockpot and turn it on low for 9 hours. That's it!
  • Remove the meat and place it on a tray. Then pour off cooking juices and onions and refrigerate until the fat forms a layer on the top. Remove the fat layer.
  • Use two forks to shred the pork.  Add some cooking juices and onions to reheat the meat.

Equipment

Crockpot

Notes

Slice the onion and place it in a cock-pot. Rinse the pork shoulder and trim excess fat. Then place pork on the onion slices in the crock-pot. Pour about 1/3 of the jar of barbecue sauce over the pork shoulder. Place the lid on the crock-pot and turn it on low for 9 hours. That's it!
Remove the meat and place it on a tray. Then pour off cooking juices and onions and refrigerate until the fat forms a layer on the top. Remove the fat layer.
Use two forks to shred the pork.  Add some cooking juices and onions to reheat the meat.

Coleslaw:

14 oz. bag of fresh shredded cabbage mix for coleslaw
1/2 cup mayonnaise
2 teaspoons sugar
1 1/2 tablespoons cider vinegar
Pepper to taste
Celery seeds for garnish
Mix the dressing ingredients in a small bowl. Place the shredded cabbage mix in a large bowl and mix in the dressing. Garnish with a little celery seed.
Whenever I serve this for dinner, I get all thumbs up from my crew, so easy and delicious.

Nutrition

Calories: 309kcal | Carbohydrates: 1g | Protein: 26g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 98mg | Sodium: 77mg | Potassium: 390mg | Fiber: 1g | Sugar: 1g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 2mg
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