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Dinner recipe · from the recipe book

Slow Cooker Barbecue Pulled Pork

Tender, smoky-sweet shredded pork in a tangy tomato-molasses sauce, piled onto soft whole-wheat buns with crisp cabbage slaw.

Slow Cooker Barbecue Pulled Pork

Ingredients

  • 1½ lb680 gPork shoulder (Boston butt), trimmedcut into 3 large chunks
  • 1½ medium160 gYellow onionsliced
  • 3 cloves9 gGarlicminced
  • ¼ cup60 gTomato paste
  • 7 oz200 gDiced tomatoes, canned
  • 3 tbsp45 gApple cider vinegar
  • 1½ tbsp30 gMolasses
  • 1½ tbsp packed20 gBrown sugar
  • 2¾ tsp15 gWorcestershire sauce
  • 1 tbsp15 gYellow mustard
  • 1 tbsp7 gPaprika (sweet or smoked)smoked
  • 1⅛ tsp3 gChili powder
  • ¾ tsp4 gSalt
  • ¾ tsp2 gBlack pepper
  • 8 slices256 gWhole-wheat breadtoasted
  • 3 cups shredded210 gGreen cabbagethinly shredded
  • 1 medium61 gCarrotsgrated
  • 3 oz80 gPlain Greek yogurt, nonfat

Steps

  1. Mix the paprika, chili powder, salt and pepper, saving a pinch of salt and pepper for the slaw, and rub it all over the pork.
  2. Spread the onion and garlic in the slow cooker and set the pork on top.
  3. Whisk the tomato paste, canned tomatoes, most of the cider vinegar (save about a tablespoon), molasses, brown sugar, Worcestershire and mustard, then pour over the pork.
  4. Cover and cook on low for 8 hours, until the pork is fork-tender and well past 145°F (63°C); it should pull apart easily, around 195°F (90°C).
  5. Lift out the pork, shred it with two forks and discard any fat. Skim the fat from the sauce, then stir the pork back into the sauce.
  6. Toss the cabbage and carrot with the yogurt, the saved vinegar and the reserved salt and pepper.
  7. Pile the pork onto the toasted bread and top with the slaw.

Contains: Milk, Fish, Gluten. Some brands contain egg, soy.

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Saved in the Every Helping recipe book on October 21, 2026.

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