BBQ Pulled Pork

The slow cooker keeps the kitchen cool while it quietly works its magic, turning pork butt (also called pork shoulder) into tender, shreds of succulent meat which you can pile into a bun with a tangy purple cabbage slaw or simply plate with a potato medley & creamy green cabbage slaw.


  • 3 lbs of pork butt/shoulder
  • 2 cups of bbq sauce
  • 1 carrot
  • 2 stalks of celery
  • 1/2 yellow onion



  • place all ingredients into the slow cooker
  • add enough water to just cover the meat
  • set slow cooker on low and cook for 8-9 hours
  • then remove pork from slow cooker, set aside to rest
  • strain marinade and reduce in a saucepan until thickened
  • shred meat and serve drizzled with thickened marinade and extra sauce on the side
    • or pile atop a bun and add cabbage slaw for a sloppy and delicious pulled pork sandwich


  • don’t  have a slow cooker?
    • you can adapt this recipe for a dutch oven (simmer on low heat in the oven for several hours) or even a pressure cooker (follow your particular pressure cooker’s instruction manual)
  • make green or purple slaw with a combination of the following:
    • shredded purple/green baggage, thinly sliced red onion, thinly sliced celery with green tops, thinly sliced scallions, thinly sliced radishes. thinly sliced carrots
    • dress the vegetables with greek yogurt, mayo, white vinegar/pickle brine, sugar, salt & pepper

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