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Slow Cooker Pulled Pork

Author: Louisa Clements
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Prep: 15 minutes
Cook: 10 hours 53 minutes
Total: 11 hours 8 minutes
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Servings: 12


  • 2.5 kg / 5.5lbs bone-in pork shoulder, excess fat trimmed
  • 1 tsp salt
  • 2 tsp canola oil
  • 2 carrots, grated
  • 1 onion, finely diced
  • 2 jalapenos, minced
  • 2 cloves garlic, minced
  • 2 tbsp chili powder
  • 2 tsp cumin
  • 2 tsp smoked paprika
  • 2 ½ cups low-sodium chicken broth
  • 2 cups crushed tomatoes
  • 1 cup pineapple juice
  • 2 tbsp worcestershire sauce, homemade gluten-free Worcestershire sauce recipe
  • 2 tbsp apple cider vinegar


  • Pat meat dry and season all over with salt.
  • Heat a large frying pan over medium heat, add oil. Brown pork on all sides, about 3 minutes per side. Transfer to slow cooker insert.
  • Add carrots, onion, jalapeños and garlic to the pan. Cook stirring often until softened, about 3-5 minutes. Stir in spices and cook another minute. Scrape mixture into slow cooker.
  • Add chicken broth, crushed tomatoes, pineapple juice and worcestershire sauce. Cook on low for 10 hours. Remove pork to a large bowl.
  • Strain sauce into a large frying pan, reserve vegetables and add to pork. Skim off any fat from sauce. Boil liquid, stirring often, until reduced to a syrupy consistency, about 30-35 minutes. Stir in vinegar. Using 2 forks, discard bone and shred meat. Combine with sauce. Serve over rice or on buns.


This pulled pork freezes well. As this serves 12, I usually freeze half and thaw in the fridge overnight before reheating later on the stovetop.
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