Slow Cooker Barbecue Pulled Pork
Recipe type: Main Dish, Sandwiches
Prep time: 
Cook time: 
Total time: 
Serves: 15 servings
  • 3 lbs pork shoulder roast, trimmed of fat (the original recipe uses ½ pork shoulder and ½ beef chuck roast)
  • 1½ pounds beef boneless chuck roast, trimmed of fat
  • 1 large onion, chopped (1 cup)
  • 1 medium green bell pepper, chopped (1 cup)
  • ½ cup packed brown sugar
  • ¼ cup cider vinegar
  • 1 tablespoon chili powder
  • 1 teaspoon salt
  • 2 teaspoons yellow mustard
  • 2 teaspoons Worcestershire sauce
  • 1 can (6 ounces) tomato paste
  • ½ cup of your favorite barbecue sauce (I use Sweet Baby Ray's Original)
  • 15 sandwich buns, split
  1. Brown meat in a large frying pan on medium heat 2 minutes on each side. Place meat and remaining ingredients except tomato paste, barbecue sauce and buns in 4- to 5-quart slow cooker.
  2. Cover and cook on Low heat setting 8 to 10 hours.
  3. Remove beef and pork from the slow cooker, using slotted spoon; place on cutting board. Strain liquid and return cooked vegetables to the slow cooker. Shred meat, using 2 forks. Return meat to slow cooker. Stir in tomato paste and barbecue sauce. Increase heat setting to High. Cover and cook 10 to 15 minutes or until hot. To serve, spoon ⅓ cup meat mixture into each bun. Top with cole slaw, sweet pickles or sweet onion slices.
Recipe by The Memorable Kitchen at