There’s nothing quite like the aroma of slow-cooked pork filling your kitchen — and this tender, flavour-packed Slow Cooker Pulled Pork makes it well worth the wait. With just a few simple ingredients and a trusty slow cooker (or oven!), you’ll have juicy, shreddable pork perfect for piling onto buns or crostini. Whether you’re feeding a crowd or stocking up on leftovers, it’s a fuss-free way to enjoy the bold taste of Alberta pork in every bite.
This Pork Egg Roll Soup has all the bold, crave-worthy flavours of your favourite takeout classic — now in a cozy bowl that’s ready in just 30 minutes.
Slow Cooker Pulled Pork Buns
Ingredients
- 3-4 lb. pork shoulder blade roast boneless or bone-in
- 1 onion sliced
- 1 clove garlic minced
- 1 bay leaf
- ½ cup water
- 1 Tbsp soy sauce
- 1 bottle prepared BBQ sauce
- Buns or small crostini
Method
- If necessary, remove netting from pork roast, trim excess fat. Place sliced onion in the bowl of a slow cooker and set pork on top of onions.
- In a separate small bowl, combine garlic, bay leaf, water and soy sauce, then pour over pork and onions. Cover and cook on HIGH for 5 – 6 hours or LOW for 10 – 12 hours.
- Remove pork and drain liquid; remove bone if necessary. Shred pork with two forks, pulling the meat into strands. Mix in BBQ sauce, stirring well to combine. Serve on buns with coleslaw as a sandwich or on small crostini as an appetizer.
Notes
*If you don’t have a slow cooker: Preheat oven to 300°F. Put the ingredients in a close-fitting covered casserole, Dutch oven, or roasting pan covered with foil. Add more water if necessary to so liquid rises about 1/3 of the way up the side of the pork roast. Roast in oven, covered, for 4 hours.
