Prep Time 20 minutes minutes

Cook Time 5 hours hours 30 minutes minutes

Total Time 5 hours hours 50 minutes minutes

• ▢ 4 to 5 pounds boneless pork shoulder roast
• ▢ 8 to 12 hamburger buns for serving
• ▢ barbecue sauce for serving, optional

Homemade Sauce

• ▢ 1 medium onion chopped
• ▢ ¾ cup apple cider vinegar
• ▢ ½ cup ketchup
• ▢ ½ cup chili sauce like Heinz, or additional ketchup
• ▢ ¼ cup brown sugar firmly packed
• ▢ ¼ cup molasses
• ▢ 1 tablespoon Worcestershire sauce
• ▢ 1 teaspoon dry mustard powder
• ▢ 1 teaspoon black pepper

Coleslaw

• ▢ ½ cup mayonnaise
• ▢ 1 ½ tablespoons white vinegar or apple cider vinegar
• ▢ 2 teaspoons granulated sugar
• ▢ ½ teaspoon celery seed
• ▢ ⅛ teaspoon salt
• ▢ 5 cups coleslaw mix or finely shredded cabbage

To Make the Pork

• For the sauce, in a medium bowl, combine onion, apple cider vinegar, ketchup, chili sauce, brown sugar, molasses, Worcestershire sauce, dry mustard powder, and pepper in a bowl.

• Cut the pork shoulder in half and season with 1 teaspoon salt and ½ teaspoon black pepper. Heat a large skillet over medium-high heat and brown the pork on all sides.

• Place the seared pork in a 6-quart slow cooker and pour the prepared sauce over it, ensuring it's well coated.

• Cook the pork on low for 8-10 hours or high for 5-6 hours or until it's fork-tender (to quickly check it, pull a little piece of pork, it should be very tender). If the pork is not tender, it likely needs more time, cover and cook 1 hour more. While the pork is cooking, prepare the coleslaw below.

• Remove pork from the slow cooker, discard any large pieces of fat. Remove the liquid from the slow cooker and skim any fat off the top, strain the sauce if desired.

• Shred the pork using two forks and return it to the Crockpot. Add the sauce a bit at a time to reach desired consistency.

• Drizzle with a little bit of barbecue sauce if desired.

To Make the Coleslaw

• Stir together the dressing ingredients in a medium bowl. Add cabbage and toss to combine. Refrigerate at least 30 minutes.

To Serve

• Place slaw on rolls and pile high with pulled pork.

• Avoid opening the slow cooker often. It lets heat out and will increase the cooking time.
• Bone in pork works well in this recipe, no changes in cooking times are needed.
• Check the pork quickly, if the pork is not tender, cover and cook 1 hour more and check it again.
• If the pork is ready early, turn the slow cooker to warm. The pork can rest for a few hours at warm either before or after shredding. 

For a lighter coleslaw dressing, combine the following:

⅓ cup light mayonnaise
¼ cup plain Greek yogurt
1 tablespoon white vinegar
½ teaspoon sugar
½ teaspoon celery seeds
⅛ teaspoon salt

Course Dinner, Entree, Pork, Slow Cooker

Cuisine American