Kitchen notes · a little help before you start
Slow cooker pulled pork
Slow cooker pulled pork brings together pork shoulder, onion, and bbq sauce. Have the lid or covering ready before you need it. The quick notes will help you get the small jobs lined up before you start.
- Original yield
- Serves 4
- Ingredients
- 6 listed
Make it part of your week
Recipe categories & planning details
- Meal type
- Main course
- Primary protein
- Pork
- Cooking method
- Slow cooker
- Budget (estimated)
- Low cost
A few quick notes
1. Keep the lid step in mind
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
2. Have the shredding step set up
Read the shredding step before you start serving. Have a suitable bowl and utensils ready, then keep the cooking, shredding and sauce steps in their written order.
3. Choose the slow-cooker schedule first
Read the setting and cooking time in the full method before deciding when to start. Keep the finishing steps in view as well, so the dinner fits the day you have.
Get to know the ingredients
Pork shoulder
Look at how this ingredient comes into the method: Add pork, paprika, garlic powder and a small splash of water.
Onion
Look at how this ingredient comes into the method: Place sliced onion in a slow cooker.
BBQ sauce
Look at how this ingredient comes into the method: Remove excess fat, shred pork and mix with BBQ sauce and a little cooking liquid.
Let’s make it
Choose your servings, then check things off as you go.
Original recipe: Serves 4. Original quantities shown.
Check ingredients as you prepare them. These checks stay on this page.
How to make it
0 of 3 steps completeMake room for Slow cooker pulled pork
Review ingredients in your pantry before anything is added. Meal plans use your household size; grocery-only additions use the servings selected above.
The last little job
Keep the last little job in mind
The recipe finishes with this step: Heat through and serve on buns. Set out what you need for that finish before the cooking gets busy.
A little more help as you go
Mix the sauce before its turn
Give the sauce mixture its own preparation step. Have it ready before the recipe calls for it in the pan or bowl, so you can keep moving through the method.
A few questions you might have
What should I get ready before starting?
Set out the slow cooker. Read the first preparation step before you get going: Place sliced onion in a slow cooker.
Which little step is worth remembering?
Have the lid or covering ready before you need it. Follow the covered and uncovered parts of the method in their own order, especially when the finish changes partway through.
What happens at the end?
Keep this part of the method in view: Heat through and serve on buns.
Is there another preparation step to plan for?
Give the sauce mixture its own preparation step. Have it ready before the recipe calls for it in the pan or bowl, so you can keep moving through the method.
Storage & reheating safety
For cooked, perishable leftovers, refrigerate within 2 hours (1 hour above 90°F), using shallow containers for prompt cooling. Keep the refrigerator at 40°F or below, use refrigerated leftovers within 3–4 days, and reheat hot leftovers to 165°F, checked with a food thermometer. Follow any shorter package limit.
These are general safety limits, not a tested storage or freezing recommendation for this particular dish. USDA leftovers guidance · Safe cooking temperatures
Family Pantry original recipe.
Preparation notes follow the recipe shown here.
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