Rating: 3.44 stars
344 Ratings
  • 5 star values: 58
  • 4 star values: 108
  • 3 star values: 117
  • 2 star values: 51
  • 1 star values: 10

Simmering and braising pork for a long time at a low temperature yields extra-intense flavor with little effort. The method is super convenient; whether you use a slow cooker or the oven for your pulled pork, you won't have to tend to the pot.

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Ingredients

Ingredient Checklist

Directions

In The Slow Cooker
  • In a 5- to 6-quart slow cooker, stir together 1/2 cup ketchup, sugar, garlic, sage, oregano, 1 teaspoon coarse salt, and 1/2 teaspoon pepper. Cut pork in half lengthwise; add to slow cooker, turning to coat. Cover, and cook on low until meat is very tender and falling apart, about 8 hours (or on high for 6 hours). Meanwhile, prepare Tangy Red Cabbage, if desired (see Cook's Notes below).

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  • Transfer pork to a large bowl. Using a large spoon, skim off and discard any fat from surface of cooking liquid. With two forks, pull meat apart until shredded. Pour any juices from slow cooker over pork, add remaining 1/4 cup ketchup, and stir to combine; season with salt and pepper. Spoon meat onto bottom half of rolls; add red cabbage, if desired, and top of roll.

In the Oven
  • Preheat oven to 350 degrees. Follow step 1 (above), using a 5-quart Dutch oven or heavy pot with a tight-fitting lid instead of the slow cooker. Add 1 cup water, and cover. Transfer to oven; cook until pork is tender, about 2 1/2 hours. Proceed to step 2 (above).

Cook's Notes

Tangy Red Cabbage

: In a medium bowl, toss 1 1/2 cups shredded red cabbage with 2 tablespoons cider vinegar and a little coarse salt. Let stand until soft and bright in color, at least 30 minutes and up to overnight.

Reviews (22)

344 Ratings
  • 5 star values: 58
  • 4 star values: 108
  • 3 star values: 117
  • 2 star values: 51
  • 1 star values: 10
Rating: Unrated
03/03/2012
Truly amazing to find a recipe that fits with my diet. This is the perfect break (and safe break!) from the typical recipes to help control blood sugar.
Rating: Unrated
10/24/2011
Nutritional facts per serving (daily value): Calories 364.083kcal; Protein 44.458g (89%); Total Fat 16.111g (25%)(Sat. 5.555g (28%)); Chol. 150.08mg (50%); Carb. 8.314g (3%); Fiber 0.201g (1%); Sugars 6.856g; Calcium 43.088mg (4%); Iron 2.974mg (17%); Sodium 504.81mg (21%); Vit. C 6.975mg (12%); Vit. A 299.854IU (6%); Trans fat 0g
Rating: Unrated
02/25/2011
Made this for dinner last night?
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Rating: Unrated
12/29/2009
I made this a couple of times after it first came out in the print issue. Easy for slow cooker beginners!
Rating: Unrated
03/23/2009
this is so delicious, i've tried three other slow cooked porks and this wins in taste and easiness by FAR!
Rating: Unrated
02/15/2009
I'm from the south (TN) and WE call it pulled pork cause that's what it is!
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Rating: Unrated
02/06/2009
My friend used her cast iron dutch oven on the wood stove, the pork was great and no extra power needed, "green" pork!
Rating: Unrated
11/09/2008
This was easy and sooooo good!!! I used my Dutch oven.
Rating: Unrated
10/24/2008
i love a nice tangy slaw to go over my pulled pork - a thai cabbage slaw with peanuts would sound sooo good as well.
Rating: Unrated
10/23/2008
I really wish that she would add the nutritional information.
Rating: Unrated
10/23/2008
It looks pulled to me (not chopped) :)
Rating: Unrated
10/23/2008
It looks pulled to me (not chopped) :)
Rating: Unrated
10/23/2008
It looks pulled to me (not chopped) :)
Rating: Unrated
10/23/2008
It looks pulled to me (not chopped) :)
Rating: Unrated
10/23/2008
It looks pulled to me (not chopped) :)
Rating: Unrated
10/23/2008
I know this is silly but I can't help it--I HATE the term "pulled pork." I've been eating this for years and here in the South we called it chopped pork until someone came up with this name.
Rating: Unrated
10/23/2008
Can you provide some additonal information about the Carolina style prepration? Just cook the pork in cider vinegar? Any other ingredients or directions? Thanks!
Rating: Unrated
10/23/2008
Can you provide some additonal information about the Carolina style prepration? Just cook the pork in cider vinegar? Any other ingredients or directions? Thanks!
Rating: Unrated
10/23/2008
Both styles sound absolutely delicious!... Thanks VegasShopper!
Rating: Unrated
10/23/2008
Both styles sound absolutely delicious!... Thanks VegasShopper!
Rating: Unrated
10/23/2008
This sounds delicious but any idea how many calories? I know it's only 1T br sugar but the ketchup also has sugar. Just wondering.
Rating: Unrated
10/23/2008
If you want a "Carollina style" flavor, cook the pork in 2 cups of apple cider vinegar. Save the juice and add a little of it back into the meat after you shred it. Pile the meat on a toasted bun, spoon on barbecue sauce (homemade or bottled) and top with cole slaw and maybe some sliced dill pickles if that sounds good to you.