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Slow cooker pulled pork in a serving bowl

Slow Cooker Pulled Pork

Slow Cooker Pulled Pork is tender beer braised pulled pork with tangy sweet honey pineapple bbq sauce. Serve as a sandwich or topping for nachos and more!

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For the pork:

  • 3 1/2 lb. pork shoulder
  • 1 1/2 tablespoons sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 2 tablespoons chili powder
  • 2 teaspoons smoked paprika
  • 2 teaspoons ground coriander
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • 1 teaspoon ground mustard
  • 12 ounces beer use your favorite, or substitute with stock or pineapple juice

For the barbecue sauce:

  • 1 cup ketchup
  • 1/2 cup honey
  • 2 tablespoons molasses
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons fresh or canned pineapple juice
  • 1 1/2 tablespoons white vinegar
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon ground mustard
  • 1/4 teaspoon cayenne pepper
  • dash of liquid smoke


Prepare the pork:

  • In a small bowl, combine the sea salt, black pepper, chili powder, smoked paprika, coriander, onion powder, garlic powder, and ground mustard. Generously rub the pork roast, cover, and refrigerate overnight.
  • The next morning, place the pork roast in your slow cooker, and pour the beer over it. Cover and cook at low heat for 8-10 hours or until very tender.

Prepare the barbecue sauce:

  • Place the ketchup, honey, molasses, Worcestershire sauce, pineapple juice, white vinegar, onion powder, garlic powder, paprika, ground mustard and cayenne in a small sauce pan and heat over medium low heat until it comes to a boil. Turn down the heat and simmer 5 minutes. Cool and store in an airtight container in the refrigerator until ready to serve.
  • When the pork is tender, shred with two forks and place in a large bowl. Add enough barbecue sauce to coat. Serve and enjoy!


  • This slow cooker pulled pork recipe also makes a great topping for baked sweet potato, nachos, or even pizza.  
  • For best results, don't cook the pork butt at high temperature for a shorter period of time as it may not be as tender. Low and slow is the way to go.
  • The beer may be substituted with water, pineapple juice or the liquid of your choice.
  • Barbecue sauce will keep in the fridge tightly sealed for up to 2 weeks.  


Serving: 1g, Calories: 765kcal, Carbohydrates: 41g, Protein: 48g, Fat: 43g, Saturated Fat: 16g, Polyunsaturated Fat: 23g, Cholesterol: 179mg, Sodium: 1722mg, Fiber: 2g, Sugar: 33g

Nutrition is estimated using a food database and is only intended to be used as a guideline for informational purposes.

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