Slow Cooker Pulled Pork

Several people on Facebook have asked me for this recipe so I’m doing a quickie post to get it up here. The aroma from this barbecue pulled pork cooking in the crock pot drove me insane that entire day! I cooked it on high for 5 hours and left it on warm for about an hour. Everyone kept asking what time dinner was. So delicious!

The only change I made was to use rice vinegar instead of apple cider vinegar. I like rice vinegar better as it has a mellow flavor compared to some other vinegars that can be pretty harsh. I already had a bottle in my pantry, but the folks at Nakano wanted me to try theirs. I’m glad I did, it even smelled better than the one I had on hand! The pulled pork was a huge hit and I know you are going to love it too.

A Giveaway!
Before I give you the recipe though, I wanted to let you know that Nakano has offered to give away not only a bottle of their delicious seasoned rice vinegar, but also a $25 gift card to one lucky winner! To enter, check out the details on my giveaways and review blog here!

ANOTHER DELICIOUS IDEA >>  Pork in Lemon Juice & Herb Marinade & Garlic Mashed Potatoes

Now, on to the recipe. I hope you try this, you won’t be disappointed!

Slow Cooker Pulled Pork
printable version

1 teaspoon vegetable oil
1 (4 pound) pork shoulder roast
1 cup barbeque sauce
1/2 cup rice vinegar
1/2 cup chicken broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 1/2 teaspoons dried thyme
8 hamburger buns, split
2 tablespoons butter, or as needed

Pour the vegetable oil into the bottom of a slow cooker. Place the pork roast into the slow cooker.

Combine the barbecue sauce, rice vinegar, and chicken broth and whisk together. Add the brown sugar, yellow mustard, Worcestershire sauce, chili powder, onion, garlic, and thyme. Whisk everything together and pour over the pork roast.

ANOTHER DELICIOUS IDEA >>  Peppered Pork Stir Fry with Sweet Peppers

Cover and cook on high for 5 hours. Let roast sit in crock pot on warm for up to an hour, then shred the meat with 2 forks.

Strain the sauce and discard solids. Mix a teaspoon of cornstarch with a small amount of water to make a paste. Continue adding water, a little at a time, to make the cornstarch mixture thinner. Add cornstarch mixture and strained sauce to a saucepan and bring to a boil. Simmer ten minutes or until slightly thickened.

Pour half of the sauce into the shredded meat and combine. Add more if needed, serve the remainder on the side.

Optional: Spread the inside of both halves of hamburger buns with butter. Toast the buns, butter side down, in a skillet over medium heat until golden brown. Spoon pork into the toasted buns.

(If you enjoyed this post, I’d truly appreciate a stumble, Digg, facebook share, whatever you like! :) )

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  1. Jo says

    Always love reading your blog, & on FaceBook too. I will have to try this recipe soon. I Have never tried rice vinegar, will have to look for it next shopping day.

  2. Anonymous says

    This looks so good…will definitely make. I'm a new follower and last night made your Cherry Pecan bread but with walnuts (didn't have pecans) and baked for 48 min. in two small loaf pans. Oh my, my husband and I ate half of it while it was still warm. The other loaf will go to my brother today. Thanks so much for the wonderful recipes! Liz

  3. says

    Amanda your recipe looks delicious. Pulled pork is a great recipe to make during football season… I make mine simple and skinny by first starting with a bottle of Sweet Baby Ray's BBQ sauce instead of a scratch recipe and use a much leaner cut, pork tenderloin.

  4. Barbara @ Modern Comfort Food says

    What a great recipe! I'm embarrassed to say that I've never actually made pulled pork myself, although I eat it all the time and it's at the top of my all-time favorite meals list. Here in the American South, we have so many really good and cheap Mom and Pop places that smoke it themselves, and I wind up buying it from them. Love what you've done here!

  5. Les rêves d'une boulangère (Brittany) says

    Hi there, lovely blog you've developed here. I really really like your recipes (almond butter cake = yum!!!!) These look delicious too, my Dad would go crazy over these.

  6. Tasty Eats At Home says

    I love using the slow cooker for barbecue! Yum! (I also do pulled pork without the sauce, so it can be either barbecue or taco filling) I bet this did smell delicious as it was cooking.

  7. Robin says

    Love your blog. It's on my reader and I look forward to reading your recipes.

    Question: Why do you need to do the Cornstarch slurry. What is the purpose? Can you just omit it?

  8. Amanda says

    Yes you can omit it, I just used it to thicken up the sauce. A crock pot creates liquid, thinning out the sauce, so I used the cornstarch to thickne it up :) Thanks for the compliments!

  9. Feathersnpaws says

    Amanda!!!!! I'm dying here. I have this pulled pork thing in my crock pot now and it IS killing me with the aroma. Even just tasting the sauce uncooked is amazing. I'm a little unclear about the directions where you say to strain the sauce and discard the solids. Does that mean you discard all those wonderful chopped onions too?

  10. Amanda says

    Feathersnpaws :) Yum I can smell it from here! :) After you strain off the liquid, there aren't a lot of onions left as they have mostly disintegrated. However, you can set those aside and then run your liquid through a fat separator, then add the onions back in if you like! I have texture phobe family members, so I discard them LOL!

  11. vincent says


    We bumped into your blog and we really liked it – great recipes YUM YUM.
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  12. Amanda says

    Vincent – Just so you know, you are earning a bad rap around the food blog world spamming everyone's comments. Whenever someone asks if anyone has herd of PetitChef, the answer is always an annoyed one. You have posted this comment on my blog probably ten times since you started. It's irritating. I have deleted many of the comments, but this one I am leaving in hopes that you will read this and 1) try contacting people privately and 2) stop commenting over and over on a blog you've already "hit". Please stop.

  13. Culinary Cory says

    This looks really easy. I'm gearing up to start using my slow cooker more. It's the perfect tool when I just want to dump a few things in a pot and forget it.

  14. Feathersnpaws says

    I am about to make this recipe for pulled pork for the THIRD time. Amanda is so right that the aroma while it's cooking is enough to drive you crazy.

  15. Feathersnpaws says

    I am making Amanda's FABULOUS pulled pork sandwiches again! I don't strain it because we like the cooked onions in the sauce. I do skim the fat off the sauce before I put it into the saucepan and thicken it with cornstarch. I also double the amount of sauce ingredients because we like lots o' sauce. Every time I make this I get lots of "yummmmmmm" sounds around the table. But I have to tell you this recipe of Amanda's is one AMAZING pulled pork!

  16. teresacooks says

    Hey Amanda – this has become a family favorite! I always know I can count on your recipes to turn out – this isn't the only one I rely on.

  17. says

    Looks fantastic! Planning on making it this week. Two questions…Prepared mustard, as in yellow mustard? Or powdered mustard? Also, can you sub pork shoulder for another meat?


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