Bone In Pulled Pork Slow Cooker

The secret to really good pulled pork is cooking it low and slow. I know, I know—it sounds somewhat tortuous if you're craving BBQ, like right now. But trust us, the wait is worth it in the end. Lucky for you, a slow cooker makes the drawn out process a breeze. Here's what makes this recipe in particular SO. DAMN. GOOD.

You can make it ahead.

Pulled pork holds well in the fridge for 4 to 5 days, meaning if you're able to plan ahead, you can make this the night before no problem. It also freezes well! If you double the batch, save leftover in large freezer resealable bags.

It makes THE BEST sandwiches.

Seriously. This on a bread roll plus pickles and coleslaw = absolute perfection. It'll make enough for at least 8 HUGE sandwiches.

There's no need for searing.

While burnt bits would be delicious, they're not totally necessary. For simple, juicy pulled pork, you can cook the pork from start to finish in the slow cooker. (If you do want to sear it in a hot pan first, I applaud you.)

It's insanely forgiving.

It's pretty much impossible to mess this one up. If you go an hour longer than you'd intended, your pork will probably end up even more tender. Rushed and need to pull it an hour earlier? I bet you you're still able to shred it just fine with a fork.

The sauce cooks with the pork.

There's no need to cook a separate one on the stovetop. Every element about barbecue sauce that you like—sweetness, acidity, spice—is in the slow cooker too. At the end, toss the pork with the leftover juices. (The "sauce" will be a little bit thinner, but the taste is all there.)

LOVE yourself some pork? Then check out our Oven-Roasted Pulled Pork recipe! Or if you're a big fan of using your slow cooker, have a look at our Slow Cooker Recipes!

Makes: 8 servings

Prep Time: 0 hours 10 mins

Total Time: 6 hours 0 mins

onion, finely chopped

170 g

ketchup

3 tbsp.

tomato paste

60 ml

apple cider vinegar

1 tsp.

paprika

1 tsp.

garlic powder

1 tsp.

mustard powder

1 tsp.

cumin

(1.3 - 1.4kg) pork shoulder, trimmed of excess fat

Salt

Freshly ground black pepper

Coleslaw, for serving

Buns, for serving

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Combine onion, ketchup, tomato paste, apple cider vinegar and spices in the bowl of a slow cooker. Season pork shoulder all over with salt and pepper then add to slow cooker, covering it with ketchup mixture. Cover and cook until very tender (the meat should fall apart easily with a fork!), on HIGH for 5 to 6 hours or on LOW for 8 to 10 hours.
Remove pork from slow cooker and transfer to bowl. Shred with two forks and toss with juices from the slow cooker. Serve on buns with coleslaw.

Kat Wirsing

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Lauren Miyashiro Food Director Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.

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