Crockpot Pulled Pork

Make Ahead Tip: Prepare through Step 1, cover and refrigerate for up to 2 days. To finish, bring the sauce to a simmer and continue with Steps 2 & 3. The cooked pork can be refrigerated for up to 3 days. This is well worth the prep time!

Crockpot Pulled Pork

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  • Prep Time


  • Total Time


  • Servings



  • 1

    tablespoon extra-virgin olive oil

  • 3

    large onions, thinly sliced

  • cup raw cane sugar, such as Demerara or turbinado

  • 4

    cloves garlic, minced

  • 1

    teaspoon dried oregano

  • 1

    teaspoon freshly ground pepper

  • ½

    teaspoon salt

  • cup cider vinegar

  • 1

    cup chili sauce, such as Heinz

  • 1½-3

    teaspoons minced chipotle chile in adobo sauce

  • 3

    pounds boneless pork shoulder or blade (butt) roast, trimmed (I use tenderloin)


1. Heat oil in a large skillet over medium-high heat. Add onions and cook, stirring occasionally, until they begin to soften, 3 to 6 minutes. Add sugar and continue to cook, stirring constantly, until the onions are golden brown, 6 to 8 minutes more. Add garlic, oregano, pepper and salt and cook, stirring, for 1 minute. Add vinegar and bring to a boil. Cook until mostly evaporated, 30 seconds to 1 minute. Remove from the heat and stir in chili sauce and chipotle to taste. 2. Place pork in a 4-quart (or larger) slow cooker and cover with the sauce. Cover and cook until the pork is almost falling apart, about 4 hours on High or 8 hours on Low. 3. Transfer the pork to a cutting board and shred using two forks. Stir back into the sauce.


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