Slow Cooker Pulled Pork Bun (Print Version)
Smoky shredded pork slow-cooked to perfection and served on a bun with crisp slaw and pepperoncini.
# Ingredients You'll Need:
→ Pork and Seasoning
01 -
3.5 lb pork shoulder blade roast
02 -
0.5 teaspoon salt
03 -
0.5 teaspoon black pepper
04 -
2 tablespoons vegetable oil
→ Aromatics and Spices
05 -
1 medium onion, diced
06 -
4 cloves garlic, minced
07 -
3 tablespoons chili powder
08 -
4 teaspoons dried cilantro
09 -
2 bay leaves
→ Sauce
10 -
0.33 cup tomato paste
11 -
2.25 cups tomato sauce
12 -
3 tablespoons packed brown sugar
13 -
3 tablespoons cider vinegar
14 -
3 tablespoons Worcestershire sauce
15 -
1.5 tablespoons natural hickory liquid smoke
→ Slaw and Toppings
16 -
12 oz bag broccoli slaw or regular coleslaw
17 -
4-6 tablespoons coleslaw dressing, to taste
18 -
0.5 cup sliced pepperoncini or pickled jalapenos (optional)
19 -
10 whole wheat buns
20 -
Fresh cilantro (optional garnish)
# Step-by-Step Instructions:
01 -
Sprinkle pork shoulder evenly with salt and black pepper.
02 -
Heat vegetable oil in a Dutch oven or large deep skillet over medium-high heat. Brown pork on all sides until caramelized, about 5-7 minutes per side. Transfer to slow cooker.
03 -
Add diced onion, minced garlic, chili powder, dried cilantro, and bay leaves to the pan. Cook, stirring frequently, until onions soften, approximately 5 minutes.
04 -
Stir in tomato paste and cook for 2 minutes. Add tomato sauce, brown sugar, cider vinegar, Worcestershire sauce, and liquid smoke; combine thoroughly.
05 -
Pour sauce mixture over pork in the slow cooker. Cover and cook on low until pork is tender, about 8 hours.
06 -
Remove pork from slow cooker and place on a cutting board. Let rest for 10 minutes, then discard fat and bones. Shred pork using two forks or an electric mixer with paddle attachment for even shredding.
07 -
Pour cooking liquid through a fat separator into a large saucepan, skim off fat. Bring liquid to a boil over high heat, then reduce by half, approximately 15 minutes. Remove bay leaves.
08 -
Combine shredded pork with reduced sauce to coat evenly and warm through. Optionally, add additional barbecue sauce for more flavor.
09 -
Lightly toast buns. Pile pulled pork onto buns, top with broccoli or regular slaw mixed with coleslaw dressing, and garnish with pepperoncini or jalapenos and fresh cilantro if desired.
# Extra Tips & Details:
01 -
Browning the pork before slow cooking seals in juices and intensifies flavor.
02 -
Use a stand mixer with paddle attachment for effortless shredding.
03 -
Add slaw just before serving to maintain its crispness.
04 -
Freezing cooked pork in meal-sized portions expedites future meal prep.