Tuesday, March 2, 2010

Slow Cooker Pulled Pork and Slaw

I have been trying several different recipes for Pulled Pork ever since we saw a "Pulled Pork Throwdown" on Food Network. All of the recipes that I tried were good, but on Sunday I made one that was absolutely delicious. I used my favorite spice rub but then decided to try it in the crockpot vs. the oven. Here is what I came up with:

Kevi's South-of-the-Butt Rub
  • 4 tablespoons paprika
  • 2 tablespoons salt
  • 2 tablespoons granulated sugar
  • 2 tablespoons brown sugar
  • 2 tablespoons cumin
  • 2 tablespoons chili powder
  • 1 tablespoons fresh ground black pepper
  • 2 teaspoons cayenne pepper
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 - 6 pound pork butt roast (see directions below for my change)
  1. Mix spices together.
  2. Rub liberally all over the pork roast - I decided to try using a 4 lb. boneless pork loin roast instead and used about 2/3 of the spice rub (now I have extra for another pork loin later on). We found that the pork loin shredded much better than the pork butt.
  3. Place roast in the crock pot and let cook on low for 8 hours (this is very important if you want the meat to be tender enough to shred easily).
  4. Shred pork and serve on hard rolls with your favorite cheese slices and slaw, see recipe below. (With a 3.75 lb roast, there is enough shredded pork for a dozen rolls or so.)
I've had several people ask me why the recipe does not call for any liquids, this is what I tell them. If you do not remove the lid during the cooking process there should be plenty of liquid from the meat juices. If you would like a little more liquid you can do one of the following: 
  1. Add your favorite BBQ sauce after shredding or even place in the slow cooker before cooking.
  2. You can also make a "paste" from the spice rub and a homemade sauce. 
    • 1/3 cup ketchup
    • 2 teaspoons mustard (I use spicy brown mustard)
    • 2 tablespoons brown sugar (preferably dark)
    • 1 tablespoon vinegar (balsamic or red wine vinegar, I've been using a red wine pomegranate vinegar, which is really tasty) 
  3. You can also add 1/2-3/4 cup apple cider, vinegar, etc. to the slow cooker after putting your rubbed pork in. Don't pour it over the top but pour it down the side so it just sits in the bottom of the slow cooker around the roast.
  • 1/4 cup milk 
  • 1/4 cup buttermilk
  • 1/2 cup mayonnaise
  • 1/3 cup sugar
  • 2 tablespoons lemon juice
  • 1 tablespoon vinegar
  • 1/2 teaspoon salt
  • 1/2 teaspoon celery seed
  • 2 teaspoons dried parsley
  • Dash pepper
  • 1 bag Coleslaw Veggie mix
  1. Whisk together dressing ingredients in a large bowl. Add vegetables; toss to coat.
  2. Cover and refrigerate for 4 hours. Stir before serving. 
**February 4, 2011 - I decided to make my own buns this time around to save myself a trip to the store. I had all the ingredients on hand so it saved a little cash, too. I put everything into my bread machine (milk, butter, water, sugar and yeast; then flour and salt) to help save some time on the rising/kneading phases.


  1. I love this recipe! I have come back to it again and again! - Sally

  2. AnonymousJuly 02, 2015

    We had the privilege of being invited over to your home for pulled pork carnitas and this recipe was so wonderful that I had to have it. Thank you for sharing and for being such great neighbors! I made it yesterday and you could smell this incredible meal all the way down the driveway ~ Delicious! - Patti M.