Mains

Easy Slow Cooker Pulled Pork

Easy Slow Cooker Pulled Pork served with eggs and rice

I’ve been meaning to post this recipe for a while now, and given that I’m not much of a football fan to begin with, almost hate to admit that Superbowl is what finally got me around to it. This is the recipe I used to supply Brett with his potluck contribution to the party he’s going to today—but beyond Superbowl, this super simple slow cooker pulled pork recipe has been a hit in our household for quite some time now.

It’s the perfect, low maintenance type of dish to make in a big batch and then have meals for the week. It’s so tasty and versatile that it makes a great main for dinner, and leftovers are awesome in breakfast (as pictured above), as a salad topper for lunches, and more—the possibilities are endless!

My favourite cut of meat to make this with is a pork shoulder roast. We source ours at Getaway Farm at the Halifax Seaport Market (all of their pork is pastured-raised), and the shoulder roast is an amazing value at around $6/lb. For slow cooker recipes, you don’t need to splurge on the cut of meat thanks to the slow and low cooking process. Choosing high quality, well-raised meat doesn’t have to break the bank, and this is a perfect example of an economical cut that provides an awesome protein source for multiple meals for even further savings.

Ingredients

  • 2-3lb pork roast (any would work but as mentioned above, but a pastured shoulder roast is my favourite)
  • 1 head garlic, chopped fine
  • 1 onion, chopped fine
  • 1 small can tomato paste
  • 1/2 cup apple cider vinegar
  • 1/2 cup honey
  • 1/2 cup gluten free tamari (soy sauce, coconut aminos etc. would also work)
  • 2 tbsp mustard (I prefer grainy or stone ground)
  • 2 tbsp chili powder
  • 1 tbsp chipotle powder (not necessary, but great for a smokier sauce)
  • 1 tsp cinnamon
  • Sriracha or hot sauce to taste

Instructions

  • Mix sauce ingredients together.
  • Put the pork roast in the slow cooker and spread the sauce over top.
  • Cook on low for 6-8 hours.
  • Once cooked, shred meat apart with forks.
  • To thicken up the liquid for a saucier consistency, add a sprinkle of rice flour (any other flour you have on hand would also work) and stir well. Continue to add a sprinkle of flour and stir until you achieve your desired sauce consistency.

Serving Suggestions

As mentioned above, the possibilities with pulled pork are endless and limited only by your imagination. Some of my favourite ways to serve it, however, would be:

  • For dinner with mashed potatoes and roasted cauliflower 
  • As part of a taco bowl with some rice, chopped lettuce, green onion, pepper, some guacamole and/or salsa
  • With eggs over easy for breakfast (pictured above) or as the filling to an omelette
  • As a salad topper for lunch
  • Straight up with a fork… it’s that good 🙂