Pulled Pork Recipe (VIDEO)
Slow Cooker Pulled Pork is our favorite way to make shredded pork because the meat is so juicy and tender. The sweet and smoky barbecue flavor makes it perfect for pulled pork sandwiches.
This is an easy, crowd-pleasing crockpot recipe everyone will love. Watch the video tutorial and it will make your mouth water! P.S. You can even freeze leftover pork for another busy weeknight.
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Slow Cooker Pulled Pork Recipe:
My sister Svetlana is a natural cook; someone who throws lots of ingredients together and it turns out amazing. This is her recipe and as the story goes, she had planned to make a pot roast and purchased the wrong kind of meat! This crockpot bbq pork turned out to be the best kind of mistake and is now a family and reader favorite.
This pork is easy to prepare; just toss everything into the slow cooker and it does all of the work. You can use all of that free time for making some delicious sides to go along with your meal. We love serving this with our favorite coleslaw (pictured above). This would also be delicious with a side of our smashed potatoes or crispy baked potato wedges.
Ingredients for Pulled Pork:
Here are the things you will need to make pulled pork in a slow cooker: a large onion, 6-7 lbs of boneless Pork Shoulder Chuck Roast, and a simple homemade pork rub with salt, black pepper, and paprika.
For the marinade, you’ll need chicken broth, BBQ Sauce (we used Stubb’s Sticky Sweet), liquid smoke, Worcestershire sauce, fresh garlic, and brown sugar. The liquid smoke is optional but does add great smoked pulled pork flavor.
How to Make Pulled Pork:
Shredded Pork in the crockpot doesn’t get any easier. There is no pre-cooking or searing required. Watch the video tutorial below.
1. Add diced onion to the bottom of the slow cooker.
2. To make the Pulled Pork Rub, combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika. Sprinkle seasonings over the meat and massage to rub the seasoning into the meat. Place meat in the slow cooker.
3. For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar and 3 pressed garlic cloves then stir to combine. Pour the marinade over the pork.
4. Cover and set the crockpot on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with two forks. Pour some of the remaining sauce in the slow cooker over the pork, adding it to taste. Brush the shredded pork with more BBQ Sauce.
How to Serve Pulled Pork:
The great thing about crockpot cooking is it’s easy to take along and serve other places outside your home while still keeping things hot and fresh. Here are a few ideas of other ways to use this great crockpot recipe. Pulled pork leftovers are the best kind of leftovers!
- BBQ Pulled Pork Sandwiches on a soft potato bun is our favorite way to serve shredded pork.
- Pulled Pork Tacos are a fun twist to Taco Tuesday!
- Shredded Pork Nachos served with tortilla chips, cheese, and all the fixings are great for parties.
- Pork Wraps are delicious with some corn and black beans.
- Pork Salad is a smart and lighter meal option, adding pork for protein.
- Pulled Pork Sliders are so good in homemade dinner rolls.
More Easy Slow Cooker Recipes:
For those busy days, try some of our other crock-pot meals:
- BBQ Chicken – Great with coconut coleslaw.
- Bolognese Sauce – Prepped in the morning, ready when you come home.
- Crockpot Lasagna – Just as good as the classic recipe, but easier.
- Slow Cooker Chicken Chili – A tasty twist on a traditional favorite.
- Shredded Chicken Tacos – A quick, fun dinner party idea.
Watch How to Make Pulled Pork:
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Pulled Pork Recipe
This meat for Slow Cooker Pulled Pork is fall-apart tender. The marinade enhances the natural flavors of the pork. It's a delicious staple that works great on sandwiches, salads, or wraps.
Ingredients
- 1 large onion
- 6 lbs boneless Pork Shoulder Chuck Roast (or 2 smaller roasts totalling 6-7 lbs)
- 1 Tbsp salt
- 1 tsp black pepper
- 1 tsp paprika
- 1 cup chicken broth
- 1 cup your favorite BBQ Sauce we used Stubb's Sticky Sweet
- 1 Tbsp liquid smoke optional but nice
- 2 Tbsp Worcestershire sauce
- 3 large garlic cloves pressed
- 2 Tbsp brown sugar
Instructions
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Chop 1 large onion and place it into the bottom of the slow cooker.
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Combine 1 Tbsp salt, 1 tsp pepper, and 1 tsp paprika and generously sprinkle the pork roast. Massage the roast to rub the seasoning into the meat. Place meat over the onions.
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For the marinade, combine: 1 cup chicken broth, 1 cup BBQ sauce, 1 Tbsp liquid smoke, 2 Tbsp Worcestershire sauce, 2 Tbsp brown sugar, and 3 pressed garlic cloves. Stir to combine. Pour the marinade over the pork.
-
Cover and set on low for 8 hours. Remove the meat to a large bowl and remove any fat. Shred with forks. Pour any drippings from the crockpot over the meat to taste then brush meat with warm barbecue sauce to serve.
If you make this recipe, I’d love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen
Natasha Kravchuk
Slow Cooker BBQ Pulled Pork (Video) 
Roasted Pork Tenderloin Recipe 
Slow Cooker Pulled Pork in a Mushroom Sauce Recipe 
Easy Pork Carnitas (Mexican Pulled Pork) 
Slow Cooker Lasagna Recipe 
Slow Cooker BBQ Chicken Recipe 
Hi! I'm Natasha Kravchuk. Here you'll find delicious, trusted recipes with easy step-by-step photos and videos. 
For a slow cooker pulled pork recipe, liquid smoke is mandatory, not optional.
I don’t have a crockpot – can this be done in an oven?
Hi Ivanka, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s). I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
Please change recipe to reflect 1 TB smoke instead of 2. Too late for my butt! Making this now. Didn’t read comments till now. :/
Thanks for letting me know! I had changed it in the print-friendly version a long time ago and forgot to update the youtube video list. Fixed!
Hey Natasha,
My husband and I are huge fans of all your recipes we have made so far! Giving this one a try tomorrow, but all I could find at store was bone-in pork shoulder. Hopefully that will be ok? Thank you in advance!
Hi Kristina, I haven’t tested this recipe with bone-in, but I would probably let it go 8-10 hours or until very tender.
Made this recipe today and it rocked, as do your other recipes. Only feedback is that the marinade is too much and next time I will cut it in half. This is my go to pulled pork from now on.
Hi Jon, thanks for your comments and feedback. Yes, you may adjust the marinade if you feel like it is too much.
Looking forward to making this but just realized I only have a red onion. Will that completely change the flavor? Or will it be ok to use?
Hi Kristin, that will work fine too. It wouldn’t change the flavor that much.
Can I do this recipe with a beef brisket??
Hi Elizabeth, I haven’t tested that to say it will work but it may! If you happen to try it I’d love your feedback.
Do you have a good coleslaw recipe
Hi Lucy, yes, you can find our coleslaw recipes HERE. I hope you enjoy this recipe.
Hi Natasha! I’m planning on making this recipe this week, but as I have a small family: just me, my hubby, and a 2 year old, I don’t need 6lbs. If I cut the meat in half, do I also cut all the other ingredients in half? And do I adjust the amount of time it cooks? Thanks!!
Hi Kali, yes, halving this recipe will work great. I recommend clicking “Jump to recipe” at the top of the post, it will take you to our printable recipe where you’ll have the option to change the number of servings. Hover over the number of servings highlighted in red and slide it to how many servings you would like to make. I hope that helps!
Nice
Hi Natasha, Is the 8 servings above to be used in a regular sized bun? If using dinner rolls, how many servings is this recipe for? Thanks!
Hi Kristine, it’s for the regular-sized bun. I haven’t measured it that way yet but definitely just close to this number too.
This is hands down my go to pulled pork crockpot recipe! So easy and so delicious!
Thank you so much, Shannon! I’m glad you loved it.
Hi Natasha in your video you say to put 2 tablespoons of liquid smoke. But in the recipe you have one tablespoon. I put like in video.
Hi Josee, the written recipe is correct. We reduced it to 1 Tbsp as we found 2 to be overpowering with some brands.
Hello Natasha, what type of salt do you use? I’m looking forward to trying this recipe!
Hi Elaine, I use fine sea salt for most everything. Sometimes I use kosher salt, but I will always specify if I use something besides a fine sea salt.
Hi! Can you make this with pork tenderloin? I have two in the freezer I need to cook. If so, how long and high or low? Thank you!
Hi Tiffany, I think that would work but start checking it at 4 hours on low because it is a thinner cut of meat and it doesn’t have as much fat so you don’t want to overcook it. P.S. have you tried our roasted pork tenderloin? It’s literally one of the top 3 recipes on my blog (out of about 700) and has excellent reviews. I hope you give it a try!?
Hello Natasha, what type of salt do you use?
Hi Elaine, I use fine sea salt for most everything. Sometimes I use kosher salt, but I will always specify if I use something besides a fine sea salt.
Can you make this in the slow cooker on high for 4 hours in stead of 8?
Hi Julie, I haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done.
Hi there, we dont eat pork but I’m looking for a good bbq pulled chicken recipe. Can I use chicken instead on this recipe?
Hello Katie, you can check my Slow Cooker BBQ Chicken recipe.
Hi Natasha,
Does bone in change cooking time?
Hi Judy, I haven’t tested this recipe with bone-in, but I would probably let it go 8-10 hours or until very tender.
I woke up to a wonderful smell coming from my kitchen. Took a tiny taste, so tender and flavorful. Now, I need to find some ideas to use this 7.5 lb deliciousness. No bread limits us, so I think we’ll be having lots of salads and lettuce wraps! 🙂
Yum! I know that smell, so so good! Thank you for sharing that wonderful review, Linda! I’m glad you enjoyed it, and don’t you just love how versatile this recipe is.
Made this last night, came out phenomenal. Kids asked for it for lunch . Didn’t change a thing. Great recipe
That is the best when kids love what we parents make. That’s so great!
This was amazing and SO tender! My husband, who is not a pulled pro fan, loved it. He put it on some nachos he made.
Hello Sarah, that sounds perfect. This is definitely great with nachos, I’m glad you and your husband enjoyed this recipe!
Can you make half of this recipe and how long to put in crockpot?
Hi Starr, we have the slow cooker version HERE. Yes, you can halve this recipe. I hope this is helpful.
Hey Natasha, I would love to see some kind of hibachi steak filet with bacon fried rice!! I get it at my favorite Japanese restaurant but I always love your recipes so if you had a version I would attempt it myself!!
That sounds good! Thanks for your suggestion, Shannon. I’ll try if it’s something that we can do in the future.
Would this work with a 7 pound bone in pork?
Hi Angelina, I haven’t tested this recipe with bone-in but I would probably let it go 8-10 hours or until very tender.
Would love to see this in an “Instant Pot” version. Has anyone substituted smoked paprika?
I haven’t tried that yet to advise, maybe others can comment and share!
Would a pork loin work well in this recipe?
Hi Karen, someone commented and shared this “I make this with boneless pork loin, have made 3 or 4 times and I love it! I finally found my permanent BBQ recipe. Thanks!” I hope that helps!
We really enjoyed this, including my kids! And it was so easy to make. I used a boneless pork loin (because that’s what I had on hand) and it turned out great! Will definitely make this again.
So wonderful to hear that, Erin. I am so glad you and your kids enjoyed this pulled pork recipe!
Can you use pork sirloin roast?
Hi Debi, Pork sirloin? It might be a little dry for this, but it may still work. I’d probably cut the meat in half if using a sirloin to make sure it cooks through well.
Prepping this now, it it ok to leave rub in pork overnight and prep marinade and put in the fridge to use tomorrow morning. Have a morning appointment so can’t waste time.
Great idea! I hope you love this recipe John!
Can I use minced garlic instead of pressed garlic clove?
Hi Lauren, that should work!
Amazing recipe! Definetly a HIT!!!
I’m so happy you enjoyed that. Thank you for sharing that with us!
Just made this yesterday and I was surprised how BOMB this recipe is. Had to come back to write a comment. It’s perfect with your coleslaw recipe! Thank you for all that you do! You’re my ‘go to’ for all of my meal plans!
I’m so glad you enjoyed that Viktoriya! Thank you for that amazing review!
I made this yesterday, it was so delicious. I will definitly be making it again. Thank you from Australia
You’re welcome! Glad you enjoyed this dish!
Hey Natasha I was wondering if I can use this recipe but put it in the insta pot?
How long would you recommend to pressurize it for?
Thank you!!
HI Kris, I haven’t tested that yet but it would be a great experiment and I will add it to my list. If you test it out before me, please let me know how it goes.
Made this easy pulled pork at my firehouse last rotation, the guys loved it… very easy to make and very delicious! (Firefighters are usually outstanding cooks).
Thanks Natasha
That’s so awesome! Thank you so much for sharing that with us Ilya!
Big fan of your recipes. I am trying to make this in my instant pot on slow cook mode, it only has 2-3 hours left and it’s still uncooked. Do you know what I did wrong?
Hi Jamie, it should cook in that time but I’m more than happy to troubleshoot. Did you substitute anything or alter the time or heat level by chance?
Could you use smoked paprika instead of regular paprika?
Hi Kathy, I saw someone commented on this ” I made this yesterday using smoked bbq sauce and smoked paprika because I couldn’t find liquid smoke in Australia. It tasted sooo good!” Hope that helps.
The “slow cook” option on the instant pot is at a lower temperature than regular slow cooker.
Thank you for sharing that with us.
I had to cook it for 9 hrs in low. So the second time I did 2 hours on high than turned it to 8 hrs on low. Great recipe.
That’s so great, Dustin!
This turned out fabulous! Thank you for the easy recipe!
I’m so glad you enjoyed this recipe, Allyson! Isn’t the flavor amazing!
one of our favorites!
One of our favorites also! That’s so great, Rachael!
What an easy and delicious recipe! I also love all the suggestions for using up pulled pork in case of leftovers. My favourite is to top nachos!
I bet this is so good over nachos! Great idea, Julia!
This is seriously the easiest to follow most delicious pulled pork recipe I’ve ever made. Thank you!
I’m so happy you enjoyed that. Thank you for sharing that with us!
This is definitely a winner. I have a picky family and it got their approval, which is no easy task. Thank you
That’s just awesome! Sounds like you found a new favorite, Brandy!
Can this recipe be made in a dutch oven instead of a slow cooker?
Hi Eleanor, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s). I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
Is there honey in this? The one picture looks like honey going into the marinade.
Hi Ann, are you referring to the photo with the liquid smoke being poured in? This recipe does not call for honey bit it does have brown sugar. I hope that helps.
I make this with boneless pork loin, have made 3 or 4 times and I love it! I finally found my permanent BBQ recipe. Thanks!
That’s so great! It sounds like you have a new favorite, Susan!
I accidentally bought pork loin roast boneless instead of pork shoulder and went ahead made it. It’s cooking now. I hope it’ll still work pulled pork. Will it?
Thank you, Holly
Hi Holly, pork loin roast is a very lean meat and not generally recommended for use in pulled pork, but I have had a couple of readers report good results using pork loin. I hope it works well for you!
Hi! just wondering if this would work on high for 4-5 hours?
Hi Jocelyne, I haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done.
Amazing!! It was definitely worth the wait. My family loved it. Thanks for recipe.
I’m so happy to hear that! Thank you for sharing your great review!
Can I use a bone in pork
Hi Maria, I haven’t tested this recipe with bone-in but I would probably let it go 8-10 hours or until very tender.
Hi, I have not made this just yet but plan on making it for my son’s graduation party this month. I am cooking for 30+ people. I will need to make several of these. Do you have any tips for making larger amount? I will be making in the oven or a larger roaster. Thanks!
Hi Amy, my 2 pieces of meat were 6-7 lbs together. If you have a large enough crockpot and wanted to make a double batch, that would work to put both of them in. For 30+ people you may need 2 crock pots.
This recipe looks delicious! I plan to use it tomorrow. How do you think adding 1-4tbsp of bourbon would work in this? I’ve never really cooked with bourbon (other than adding it to buttercream frostings and stuff), but I’ve seen a few other recipes adding it to their pulled pork. I have no idea of the amount needed, but I imagine the flavor could work in this?
Hi Garrett! I honestly haven’t tested that so I cannot advise. If you experiment please let me know how you like that!
Can you use a pork butt for this recipe?
Hi Janine, yes I think that would work fine, to use the butt cut.
Just wondering if this can be made with a boneless pork loin?
Hi Lilly, We used boneless pork for this recipe.
Would like coleslaw recipe!!
Hi Pat! You may find a couples versions following this link here! I hope you enjoy that!
This recipe is the best pulled pork recipe I’ve tried, and I’ve tried quite a few. Definitely do not omit the liquid smoke as this added such a depth of flavor. Also do not omit the onions. I had so much pork I had to split it in two separate slow cookers, one of which did not have onions. The batch with onions was better. This will be my go to recipe for pulled pork going forward! Thanks so much for this awesome recipe!
You’re welcome, Trisha! I’m so happy you enjoyed it Thank you for sharing your great review!
This was seriously the BEST pulled pork recipe I have ever used/tasted! My hubby, the super picky eater really liked it. Thank you for an awesome recipe!
I’m so happy to hear that! Thank you for sharing your great review!
Trying your pulled pork today after eating Turkey left overs for 2days! What sides would you recommend ? Veggie?
We like it on a bun or with some coleslaw. Make yourself a pulled pork sandwich or pulled pork taco topped with extra BBQ sauce, or serve it as a savory side.
This is my go-to recipe for pulled pork. I’ve made it numerous times, with and without the liquid smoke. It’s always moist and flavourful. However, I do add an amazing Apple Coleslaw, which in my opinion takes it to the next level.
That sounds fancy!! Thank you for sharing that!
Delish!
Thank you Mel!
Is there a way to convert this recipe for an Instant Pot?
Hi Luba, I haven’t tried this one specifically in an Insta Pot. I think it is possible though. If you experiment please let me know how you like it!
Tried it and the pork turned out dry and stiff.. not sure if I over cooked it or what. I am new to the Instant pot so not sure what I did wrong on my end
Hi Luba, an instant pot or pressure cooker will cook foods much quicker than a slow cooker so you would want to cut the time down significantly. I haven’t tested this particular recipe in an instant pot but from what I’ve researched online, it looks like you would want to cook it on manual high pressure for 45 minutes then let it depressurize for 10 minutes naturally before releasing the remaining pressure via the valve at the top. I hope that helps!
Delicious!! Just made some today and planning to make it again in near future.
Awesome! I’m so happy to hear that! Thank you for the great review!
Hi there
Really excited to try this! How do I know exactly when the pork is done. I’m using a 5lb boneless sholdour? I just don’t want to over cook. Any suggestions?
We recommend following the cooking instruction but since times vary so checking the internal temperature may help verify 🙂
Can I use Frozen tenderloin? And if so what changes should I make? Under a time crunch.
Hi Patricia! I have not tried using a frozen roast, so I can’t say for sure. You would definitely have to increase the cooking time. If you test it out, let me know how you like it!
Hi Natasha
I ended up make a run to the store to get a fresh one. Thank you for your response. Every one loved the recipie. I strained the juices and left the onion bits in a serving dish as a topping. Hubby loved the flavour.
Awesome! I’m so glad you enjoyed it!
Just finished making this with a pork loin. I was very nervous because of it being a loin AND I didn’t have any chicken broth, so replaced with just water.. it is absolutely DELICIOUS! This recipe will be added to my favorites. Thank you 😊
I’m so happy you were able to make that work! Thank you for sharing this with us, Danielle!
Followed the recipe to the letter (doubled it however). Added liquid smoke as suggested and used a loin that was 4.6 pounds. Other than increasing the cook time to 10 hours no other changes.
Turned out WONDERFUL. My first time making pulled pork in the crockpot. Will definately do it again!
I’m so happy to hear that, Ro! Thank you for sharing your great review!
Reading this is literally making my mouth water! I was wondering if Pork Butt could be substituted?
Hi Gale, yes that will work great! 🙂
My sister made this last night for a party and it was AMAZING! We all had to get the recipe. Thanks!
My pleasure Dyan! I’m glad to hear the recipe is an absolute hit. Thanks for sharing your awesome review!
Hi. I have a 10 lb bone-in pork shoulder. How long would you suggest to cook it for?
Hi Jessica, I haven’t tested this recipe with that cut but I would probably let it go 8-10 hours or until very tender.
Hi Natasha, I love this recipe! It was my first time using a slow cooker and makes for easy meal planning on my student budget because of all the leftovers! What bun would you recommend using? I used an olive oil ciabatta bun which was good, just wondering what you use.
Hi Ally, a variety of buns would work and I do think the ciabatta sounds really good! The one in the photo is a potato bun from Winco.
HI Natasha, Sounds great! Planning on making this for a party. Any thoughts on making this recipe a day ahead, so I could shred it earlier? How would you recommend reheating it? In the crockpot again on low? Do you think it would dry the meat out? Thanks!
Hi Jenny, this would work to make it a day ahead and then reheat the following day. If you need a quicker reheat, I would suggest a deep skillet to reheat it. You can also reheat in the crock pot – put it on low if you have some time to warm it up or set it to high and keep an eye on it and turn it down to warm once it’s well heated through.
Thank you so much! Everyone LOVED the meat and asked for the recipe. It worked out perfectly, cooking and shredding the meat the day before, then reheating on low the day of the party! thank you
Hi Natasha! Like Jenny, I’m looking to make for a party ahead of time. After shredding the meat, would I just put it back in crock pot with the juices and then just reheat that all the next day on low? Thanks!!
Hi Jennifer, yes that is how I would reheat it as well.
If time permits do you think it would be helpful to Season the pork and let set overnight in fridge or do you think this wouldn’t make much of a difference?
Thanks,
Travis
Hi Travis, with the slow cooking and then shredding, it isn’t necessary to marinate in advance.
Ok, thank you for getting back to me on this. My pork shoulder will be going into the crock pot in about an hour…wish me luck 🙂
You’re welcome Travis! Please let me know what you think!
It turned out great and my whole family loved it…very tender and flavorful! However, I will say, I also made your recipe for Smashed Pot’s to go along with it and they stole the show…OMG, I could’ve eaten the entire tray myself they were soooo good!
That’s great to hear! I’m glad to hear everyone enjoys the recipes. Thanks for sharing your wonderful review!
I just had this for a ladies club meeting at my house and it turned out wonderful! I will definitely keep this recipe on hand to make again. I used a 7 pound pork shoulder that I trimmed. One of the girls, that I go camping with, commented that we needed to add this to our repertoire of camping meals for times when her son doesn’t feel like smoking a pork butt. Thanks so much for the recipe!!
You’re welcome Jenny! I’m glad to hear the recipe is such a hit. Thanks for sharing your fantastic review!
Hi Natasha! I’m a big fan 🙂 Your recipes are great! I don’t have a slow cooker pot. Can I prepare this recipe on a normal pan on gas stove top? If it is possible, can you give some advice? Thanks.
Hi Virginia, It would probably work well in a dutch oven, using a cooking method like this (Martha Stewart’s) . I would prepare everything the same as for the slow cooker except put it in the dutch oven at the end instead of the slow cooker.
I can’t find the link to the coleslaw. Can you share where to find the recipe?
Hi Kristina, we have 2 great coleslaws that we use: coconut coleslaw and apple coleslaw. If I were to choose a favorite, it would be coconut but both are very good.
This was the best pulled pork recipe I’ve ever used. I used a pork loin instead of the shoulder. Thank you for sharing.
You’re welcome Vickie! I’m happy to hear how much you enjoy the recipe. Thanks for sharing your great review!
Can you use a smaller pork shoulder with the same amount of other ingredients? Or would you half all ingredients?
Hi Lori, I would cut the sauce in half if using half the amount of meat and if it is still the same size of slow cooker, you might consider cutting the meat in half so it is sitting closer to the sauce and does not get dry.
Hi, Natasha,
How many coconut coleslaw sandwiches does this pulled pork recipe make?
When you make the coconut coleslaw sandwiches, do you find that you have a 1:1 ratio of coleslaw to pulled pork? Or does one or the other run out first?
Do you use this pulled pork recipe to make anything else?
I’m asking because I usually only make food to serve two people (me and my husband). Often times, we find ourselves eating the same leftovers for over a week…which can get a bit sickening.
Hi Victoria, that is a tough question since I didn’t measure exact quantitites. If you are planning to serve all of the meat as sandwiches and are planning to do 1:1 amounts, I would probably do 1 1/2 times to double the coconut coleslaw recipe that we have posted. We usually just refrigerate the leftovers and enjoy them later but we do always have alot of people around to eat them :). I haven’t tried freezing this but I bet it would be a good candidate for freezing leftovers.
This is an amazing recipe, I adventured off the reservation a bit replacing brown sugar with chili honey and instead of chicken broth sub with beef broth.
I’m glad you love it! Thanks for sharing your great review with other readers!
Natasha,
Could you cook it in the slow cooker on high for 4-6 hours to shorten cooking time?
Hi Megan, haven’t tried cooking this on high, but if I did, I’d put it on high for 4 hours then turn to low for 2 more hours or until it pulls apart easily to be sure it’s done.
I have a 5 pound Pork Loin. Do you think I will have good results using this recipe with this cut of meat?
Hi Allison, I haven’t tried it with a pork loin, so I can’t say for sure, but one of my readers wrote in with the following review: “I made this today, and we all loved it! Thank you so much for the great recipe! By the way, I used a 3.5 pound pork loin.” You might want to cut the pork loin in half if it is a 5 lb pork loin.