22 Delicious Slow Cooker Pulled Pork Recipes for Weeknight Dinners

Let’s face it—weeknight dinners can be a challenge, but your slow cooker is here to save the day! We’ve gathered 22 mouthwatering pulled pork recipes that deliver maximum flavor with minimal effort. From classic BBQ to creative twists, these comforting dishes will have your family asking for seconds. Get ready to make your evenings easier and more delicious—let’s dive into these irresistible slow cooker creations!

Slow Cooker Honey Garlic Pulled Pork

Falling into the gentle rhythm of the slow cooker feels like a quiet promise kept—a tender, honey-kissed pork that will fill the kitchen with warmth by evening. It’s the kind of meal that asks for nothing but patience, rewarding you with shreds of meat steeped in garlic and sweetness. I love how it simmers all day, turning simple ingredients into something deeply comforting.

Ingredients

– 3 pounds boneless pork shoulder, trimmed of excess fat
– ½ cup raw honey
– ⅓ cup tamari (or soy sauce)
– 6 garlic cloves, finely minced
– 2 tablespoons rice vinegar
– 1 tablespoon toasted sesame oil
– 1 teaspoon freshly grated ginger root
– ½ teaspoon crushed red pepper flakes
– ¼ cup chicken stock (low-sodium)
– 2 tablespoons cornstarch
– 3 tablespoons cold water
– 2 scallions, thinly sliced (for garnish)
– 1 tablespoon toasted sesame seeds (for garnish)

Instructions

1. Pat the 3 pounds of boneless pork shoulder completely dry with paper towels to ensure a good sear.
2. Season the pork shoulder generously on all sides with kosher salt and freshly ground black pepper.
3. Heat a large skillet over medium-high heat until a drop of water sizzles upon contact.
4. Sear the pork shoulder for 3–4 minutes per side until a deep golden-brown crust forms.
5. Transfer the seared pork shoulder to the slow cooker insert, fat-side up.
6. In a medium bowl, whisk together ½ cup raw honey, ⅓ cup tamari, 6 minced garlic cloves, 2 tablespoons rice vinegar, 1 tablespoon toasted sesame oil, 1 teaspoon freshly grated ginger root, and ½ teaspoon crushed red pepper flakes until fully combined.
7. Pour the honey-garlic mixture evenly over the pork shoulder in the slow cooker.
8. Add ¼ cup low-sodium chicken stock to the slow cooker insert around the pork.
9. Cover the slow cooker and cook on LOW heat for 8 hours until the pork shreds easily with a fork.
10. Carefully transfer the cooked pork shoulder to a large cutting board, reserving all cooking liquid in the slow cooker.
11. Using two forks, shred the pork completely, discarding any large pieces of fat.
12. In a small bowl, create a slurry by whisking 2 tablespoons cornstarch with 3 tablespoons cold water until smooth.
13. Pour the cornstarch slurry into the reserved cooking liquid in the slow cooker and whisk to combine.
14. Cover the slow cooker and cook on HIGH for 20–25 minutes until the sauce thickens to a glossy, coating consistency.
15. Return the shredded pork to the slow cooker and stir gently to coat with the thickened sauce.
16. Garnish the pulled pork with 2 thinly sliced scallions and 1 tablespoon toasted sesame seeds before serving.
Perhaps what I love most is how the pork melts into silken strands, each bite carrying the warm balance of sweet honey and pungent garlic. The toasted sesame seeds add a delicate crunch against the tender meat, making it perfect for stuffing into soft brioche buns or serving over jasmine rice to soak up every drop of that glossy sauce.

Tangy Slow Cooker BBQ Pulled Pork

Holding the slow cooker lid this morning, I remembered how this humble cut transforms through patient hours, becoming something tender enough to fall apart with just a glance, its tangy sweetness a quiet reward for the wait.

Ingredients

• 4 pounds bone-in pork shoulder roast
• 2 cups ketchup
• 1/2 cup apple cider vinegar
• 1/4 cup dark brown sugar, firmly packed
• 2 tablespoons Worcestershire sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon smoked paprika
• 2 teaspoons garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon cayenne pepper
• 6 soft brioche buns
• 1 cup dill pickle chips
• 1 cup thinly sliced red onion

Instructions

1. Pat the 4-pound bone-in pork shoulder roast completely dry with paper towels.
2. Place the pork shoulder roast fat-side up in a 6-quart slow cooker insert.
3. Whisk together 2 cups ketchup, 1/2 cup apple cider vinegar, 1/4 cup firmly packed dark brown sugar, 2 tablespoons Worcestershire sauce, 2 tablespoons Dijon mustard, 1 tablespoon smoked paprika, 2 teaspoons garlic powder, 1 teaspoon onion powder, and 1/2 teaspoon cayenne pepper in a medium bowl until fully emulsified.
4. Pour the barbecue sauce mixture evenly over the pork shoulder roast, ensuring complete coverage.
5. Cover the slow cooker and cook on LOW heat for 8 hours until the pork reaches an internal temperature of 195°F and shreds easily with two forks.
6. Transfer the cooked pork shoulder to a large cutting board, discarding any visible bone and excess fat.
7. Using two forks, shred the pork completely against the grain into bite-sized pieces.
8. Return all shredded pork to the slow cooker insert, mixing thoroughly with the accumulated cooking liquids.
9. Toast 6 soft brioche buns in a 350°F oven for 4-5 minutes until lightly golden and warm.
10. Divide the pulled pork evenly among the toasted brioche buns using a slotted spoon to control sauciness.
11. Top each sandwich with approximately 2 tablespoons of dill pickle chips and 1 tablespoon of thinly sliced red onion.

Unbelievably tender strands of pork hold onto that tangy-sweet sauce like morning dew on spiderwebs, creating a texture that’s both substantial and meltingly soft. The gentle heat from the cayenne emerges slowly, while the crisp pickles and sharp red onion provide bright counterpoints to the rich meat. Consider serving it over creamy stone-ground grits or stuffing it into warm corn tortillas with a sprinkle of cotija cheese for a completely different experience.

Zesty Slow Cooker Pulled Pork Tacos

Often, the most comforting meals are those that simmer quietly in the background, filling the house with anticipation while the day unfolds at its own gentle pace. On a crisp autumn afternoon like this, there’s something deeply satisfying about preparing a dish that requires little more than patience, allowing flavors to meld and deepen over hours until they’re ready to be shared. This pulled pork, infused with bright, zesty notes, is one such recipe—a humble celebration of slow cooking and the warmth it brings to the table.

Ingredients

– 3 pounds boneless pork shoulder, trimmed of excess fat
– 1 tablespoon avocado oil
– 1 cup freshly squeezed orange juice
– ¼ cup freshly squeezed lime juice
– 2 tablespoons apple cider vinegar
– 4 cloves garlic, minced
– 1 medium yellow onion, thinly sliced
– 1 tablespoon smoked paprika
– 1 teaspoon ground cumin
– 1 teaspoon dried oregano
– ½ teaspoon chipotle powder
– 1 teaspoon fine sea salt
– ½ teaspoon freshly cracked black pepper
– 8 small corn tortillas
– ½ cup crumbled cotija cheese
– ¼ cup finely chopped fresh cilantro
– 1 ripe avocado, sliced

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure a proper sear.
2. Heat the avocado oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
3. Sear the pork shoulder on all sides until a deep golden-brown crust forms, approximately 4–5 minutes per side.
4. Transfer the seared pork to a 6-quart slow cooker.
5. In a medium bowl, whisk together the orange juice, lime juice, apple cider vinegar, minced garlic, smoked paprika, cumin, oregano, chipotle powder, sea salt, and black pepper until fully combined.
6. Scatter the thinly sliced onion evenly around the pork in the slow cooker.
7. Pour the citrus and spice mixture over the pork and onions, ensuring the liquid reaches about halfway up the side of the meat.
8. Cover and cook on low heat for 8 hours, or until the pork shreds easily with two forks.
9. Carefully transfer the pork to a cutting board, reserving the cooking liquid in the slow cooker.
10. Using two forks, shred the pork into bite-sized pieces, discarding any large pockets of fat.
11. Return the shredded pork to the slow cooker and stir to coat with the remaining juices.
12. Warm the corn tortillas in a dry skillet over medium heat for 30 seconds per side, or until pliable and lightly toasted.
13. Assemble the tacos by dividing the pulled pork evenly among the warmed tortillas.
14. Top each taco with crumbled cotija cheese, fresh cilantro, and avocado slices.
15. Serve immediately with any remaining cooking liquid for drizzling.
So tender it practically melts at the touch of a fork, the pork carries a subtle smokiness from the paprika, balanced by the bright acidity of citrus. Each bite offers a delightful contrast between the soft, juicy meat and the slight chew of warm corn tortillas. For a playful twist, try serving the leftovers over crisp romaine lettuce with a squeeze of lime for a refreshing next-day salad.

Slow Cooker Hawaiian Pulled Pork Sliders

A quiet afternoon finds me returning to this familiar comfort, the slow cooker’s gentle hum promising something special after hours of patient waiting. There’s something deeply satisfying about transforming simple ingredients into tender, flavorful pork that falls apart with just a glance.

Ingredients

– 3 pounds pasture-raised pork shoulder, trimmed of excess fat
– 1 cup pineapple juice, freshly pressed
– ½ cup naturally fermented soy sauce
– ¼ cup raw, unfiltered honey
– 2 tablespoons cold-pressed sesame oil
– 4 cloves heirloom garlic, microplaned
– 1 tablespoon freshly grated ginger root
– 1 teaspoon smoked sea salt
– ½ teaspoon freshly cracked black peppercorns
– 12 Hawaiian sweet rolls, split horizontally
– 1 cup quick-pickled red onion slices
– ½ cup fresh cilantro sprigs

Instructions

1. Pat the pasture-raised pork shoulder completely dry with unbleached paper towels.
2. Combine the freshly pressed pineapple juice, naturally fermented soy sauce, raw unfiltered honey, cold-pressed sesame oil, microplaned heirloom garlic, freshly grated ginger root, smoked sea salt, and freshly cracked black peppercorns in a medium mixing bowl.
3. Place the trimmed pork shoulder in the slow cooker insert, fat-side up.
4. Pour the prepared marinade evenly over the pork shoulder, ensuring complete coverage.
5. Cover the slow cooker and set the temperature to LOW for 8 hours.
6. After 8 hours, carefully transfer the pork shoulder to a large cutting board using silicone-tipped tongs.
7. Shred the pork using two forks, pulling against the grain until completely separated.
8. Return the shredded pork to the slow cooker and stir to coat with the reduced cooking liquid.
9. Cover the slow cooker and continue cooking on LOW for 30 additional minutes.
10. Arrange the split Hawaiian sweet rolls on a serving platter.
11. Spoon the hot pulled pork mixture evenly across the bottom halves of the rolls.
12. Top each slider with quick-pickled red onion slices and fresh cilantro sprigs.
13. Place the top halves of the rolls over the assembled ingredients.
14. Serve immediately while the pork remains steaming hot.
Heirloom garlic releases its full aromatic potential when microplaned directly into the marinade. Hawaiian sweet rolls provide the perfect soft, slightly sweet base that complements the savory pork beautifully. The quick-pickled onions cut through the richness with their bright acidity, creating a balanced bite that keeps you reaching for just one more.

Smoky Slow Cooker Pulled Pork Chili

A quiet afternoon like this makes me reach for recipes that fill the kitchen with warmth, the kind that simmers patiently and rewards you with layers of flavor. This smoky slow cooker chili, with its tender pulled pork, feels like a gentle embrace on a crisp autumn day, each spoonful telling a story of slow-cooked comfort.

Ingredients

• 2 pounds boneless pork shoulder, trimmed and cut into 3-inch chunks
• 2 tablespoons avocado oil
• 1 large yellow onion, finely diced
• 4 garlic cloves, microplaned
• 2 tablespoons ancho chili powder
• 1 tablespoon smoked paprika
• 1 teaspoon ground cumin
• 1/4 cup tomato paste
• 4 cups unsalted chicken stock
• 2 (15-ounce) cans fire-roasted diced tomatoes, with their juices
• 2 (15-ounce) cans dark red kidney beans, drained and rinsed
• 1 tablespoon apple cider vinegar
• 1 teaspoon fine sea salt
• 1/2 teaspoon freshly cracked black pepper
• 1/4 cup chopped fresh cilantro

Instructions

1. Pat the pork shoulder chunks completely dry with paper towels.
2. Heat avocado oil in a large Dutch oven over medium-high heat until it shimmers.
3. Sear pork chunks in a single layer until deeply browned on all sides, about 3-4 minutes per side.
4. Transfer seared pork to the slow cooker insert.
5. Reduce heat to medium and add diced onion to the Dutch oven.
6. Sauté onions until translucent and lightly caramelized, about 6-8 minutes.
7. Add microplaned garlic and cook until fragrant, about 30 seconds.
8. Sprinkle in ancho chili powder, smoked paprika, and ground cumin.
9. Toast spices while stirring constantly until aromatic, about 1 minute.
10. Stir in tomato paste and cook until it darkens slightly, about 2 minutes.
11. Deglaze the pan with 1 cup of chicken stock, scraping up all browned bits from the bottom.
12. Pour the entire onion-spice mixture over the pork in the slow cooker.
13. Add remaining chicken stock, fire-roasted tomatoes with their juices, and drained kidney beans.
14. Stir gently to combine all ingredients.
15. Cover and cook on LOW setting for 8 hours until pork shreds easily with a fork.
16. Use two forks to shred all pork directly in the slow cooker.
17. Stir in apple cider vinegar, fine sea salt, and freshly cracked black pepper.
18. Let the chili rest uncovered for 15 minutes to allow flavors to meld.
19. Fold in chopped fresh cilantro just before serving.

O, the finished chili achieves a beautiful balance—the pork melts into silken threads while the beans retain just enough structure to provide gentle resistance. That hint of smoke from the paprika lingers behind the bright acidity of tomatoes, making it perfect spooned over crispy polenta squares or tucked into warm corn tortillas with a dollop of crema.

Sweet and Spicy Slow Cooker Pulled Pork Sandwiches

Under the soft glow of the afternoon light, I find myself drawn to the slow, gentle rhythm of preparing this dish, where time becomes an ingredient itself, transforming simple cuts into something deeply comforting and complex. Usually, I reserve such projects for days when the world outside feels particularly hurried, allowing the steady simmer to anchor me in the present moment, filling the kitchen with aromas that promise both warmth and a subtle, welcome heat.

Ingredients

– 3 lbs boneless pork shoulder, trimmed of excess fat
– 1 cup dark brown sugar, firmly packed
– ½ cup apple cider vinegar
– ¼ cup Worcestershire sauce
– 2 tbsp smoked paprika
– 1 tbsp crushed red pepper flakes
– 2 tsp fine sea salt
– 1 tsp freshly cracked black pepper
– 1 large yellow onion, thinly sliced
– 4 garlic cloves, minced
– ½ cup ketchup
– 2 tbsp Dijon mustard
– 6 brioche buns, lightly toasted
– 1 cup dill pickle chips, for serving

Instructions

1. Pat the pork shoulder completely dry using paper towels to ensure a better sear.
2. Combine the dark brown sugar, apple cider vinegar, Worcestershire sauce, smoked paprika, crushed red pepper flakes, fine sea salt, and freshly cracked black pepper in a medium bowl, whisking until the sugar fully dissolves.
3. Arrange the thinly sliced yellow onion and minced garlic cloves evenly across the bottom of a 6-quart slow cooker.
4. Place the dried pork shoulder on top of the onion and garlic layer.
5. Pour the prepared sauce mixture over the pork, ensuring it coats the entire surface.
6. Cover the slow cooker and set it to cook on LOW for 8 hours, resisting the urge to lift the lid, as this maintains consistent temperature and moisture.
7. After 8 hours, carefully transfer the pork to a large cutting board, using two forks to shred it completely, discarding any large fat pockets.
8. Skim off and discard any visible fat from the liquid remaining in the slow cooker.
9. Stir the ketchup and Dijon mustard into the slow cooker liquid until fully incorporated.
10. Return the shredded pork to the slow cooker, tossing gently to coat every strand with the sauce.
11. Cover and cook on HIGH for 30 minutes to allow the flavors to meld and the sauce to thicken slightly.
12. Lightly toast the brioche buns in a 375°F oven for 4-5 minutes, until golden and crisp at the edges.
13. Spoon the pulled pork generously onto the toasted buns and top with dill pickle chips for a contrasting crunch.
What emerges is a harmony of textures—the pork so tender it yields with barely a nudge, tangled in a glossy sauce that balances caramel sweetness against a slow-building heat. I love serving these sandwiches with extra pickles on the side, their sharp brine cutting through the richness, or perhaps piled high alongside a simple slaw for a meal that feels both rustic and thoughtfully composed.

Slow Cooker Maple Balsamic Pulled Pork

Nestled in the quiet hum of the kitchen, this recipe unfolds with the gentle patience of a slow afternoon, where simple ingredients transform into something deeply comforting and rich with flavor. It’s the kind of meal that fills the house with warmth, inviting you to pause and savor each tender bite.

Ingredients

• 3 pounds boneless pork shoulder roast, trimmed of excess fat
• 1 cup pure maple syrup, grade A dark amber
• ½ cup aged balsamic vinegar
• 3 cloves garlic, finely minced
• 2 tablespoons Dijon mustard
• 1 tablespoon smoked paprika
• 1 teaspoon fine sea salt
• ½ teaspoon freshly cracked black pepper
• 1 tablespoon extra-virgin olive oil
• ¼ cup low-sodium chicken stock

Instructions

1. Pat the pork shoulder dry completely using paper towels to ensure a proper sear.
2. Season all sides of the pork evenly with fine sea salt and freshly cracked black pepper.
3. Heat 1 tablespoon extra-virgin olive oil in a large skillet over medium-high heat until it shimmers, about 2 minutes.
4. Sear the pork shoulder for 4–5 minutes per side until a deep golden-brown crust forms, turning with tongs to avoid piercing the meat.
5. Transfer the seared pork to a 6-quart slow cooker, placing it fat-side up.
6. In a medium bowl, whisk together 1 cup pure maple syrup, ½ cup aged balsamic vinegar, 3 cloves finely minced garlic, 2 tablespoons Dijon mustard, and 1 tablespoon smoked paprika until fully emulsified.
7. Pour the maple-balsamic mixture evenly over the pork shoulder in the slow cooker.
8. Add ¼ cup low-sodium chicken stock to the slow cooker, pouring it around—not over—the pork to maintain the crust.
9. Cover and cook on LOW for 8 hours until the pork shreds easily with a fork, avoiding lifting the lid during cooking to retain heat and moisture.
10. Carefully transfer the pork to a large cutting board, reserving all cooking liquids in the slow cooker.
11. Using two forks, shred the pork completely, discarding any large fat pockets.
12. Skim excess fat from the surface of the cooking liquids using a spoon or fat separator.
13. Return the shredded pork to the slow cooker, stirring to coat thoroughly with the reduced sauce.
14. Cook on HIGH for an additional 20 minutes to allow the pork to absorb the sauce fully.

The pork emerges impossibly tender, each strand glistening with a glossy, sweet-tart glaze that balances the smoky depth of paprika. Serve it piled high on toasted brioche buns with a crisp apple slaw, or spooned over creamy polenta for a cozy, elegant dinner that feels both rustic and refined.

Slow Cooker Pulled Pork with Apple Cider

Holding the slow cooker lid in my hands this morning, I felt that quiet anticipation that comes with knowing something beautiful will transform while I go about my day. The pork shoulder waited patiently, its marbled surface promising tenderness, while the apple cider bottle stood ready to work its autumnal magic. This is the kind of cooking that feels less like work and more like alchemy—simple ingredients becoming something extraordinary through time and gentle heat.

Ingredients

– 4 lb bone-in pork shoulder, excess fat trimmed
– 2 cups unfiltered apple cider
– 1/4 cup apple cider vinegar
– 2 tbsp dark brown sugar
– 1 tbsp smoked paprika
– 2 tsp fine sea salt
– 1 tsp freshly cracked black pepper
– 1/2 tsp ground allspice
– 2 medium yellow onions, thinly sliced
– 4 garlic cloves, thinly sliced
– 2 tbsp cold-pressed avocado oil

Instructions

1. Pat the pork shoulder completely dry with paper towels, ensuring all surfaces are moisture-free.
2. Combine smoked paprika, fine sea salt, freshly cracked black pepper, and ground allspice in a small bowl.
3. Rub the spice mixture thoroughly over all surfaces of the pork shoulder, pressing gently to adhere.
4. Heat cold-pressed avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
5. Sear the pork shoulder for 4-5 minutes per side until deeply browned, creating a flavorful crust.
6. Arrange thinly sliced yellow onions and garlic cloves in an even layer across the bottom of your slow cooker.
7. Transfer the seared pork shoulder to rest atop the onion-garlic bed.
8. Pour unfiltered apple cider and apple cider vinegar around—not over—the pork to maintain the crust.
9. Sprinkle dark brown sugar evenly over the pork surface.
10. Cover and cook on LOW for 8 hours until the pork reaches an internal temperature of 195°F and shreds easily with forks.
11. Transfer the cooked pork to a large cutting board, reserving all cooking liquids in the slow cooker.
12. Using two forks, shred the pork completely, discarding any large fat pockets or bones.
13. Skim excess fat from the reserved cooking liquid using a fat separator or spoon.
14. Return the shredded pork to the slow cooker and toss with 1-2 cups of the defatted cooking liquid.
15. Heat through for 20 minutes on WARM setting before serving.

During those final minutes of warming, the pork develops an almost silken texture that melts at the slightest pressure. Deep savory notes from the long cook mingle with the cider’s gentle sweetness, creating layers that unfold differently with each bite. Consider serving it over creamy polenta for contrast, or tucked into soft brioche buns with a crisp apple slaw to echo the cider’s bright acidity.

Asian-Inspired Slow Cooker Pulled Pork

Evenings like this make me crave something that simmers patiently, filling the kitchen with aromas that promise comfort without demanding constant attention. This Asian-inspired pulled pork transforms humble ingredients into something deeply satisfying, the kind of meal that feels both special and effortlessly simple. There’s something quietly magical about how the slow cooker coaxes such complex flavors from just a few well-chosen components.

Ingredients

• 3 pounds pasture-raised pork shoulder, trimmed of excess fat
• 1/2 cup tamari
• 1/4 cup rice vinegar
• 3 tablespoons toasted sesame oil
• 2 tablespoons freshly grated ginger root
• 4 garlic cloves, minced
• 1/4 cup coconut palm sugar
• 1 teaspoon crushed Szechuan peppercorns
• 1/2 teaspoon freshly ground white pepper
• 2 tablespoons cornstarch
• 1/4 cup cold filtered water
• 4 scallions, thinly sliced on the bias
• 2 tablespoons toasted sesame seeds

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure proper browning.
2. Combine tamari, rice vinegar, toasted sesame oil, grated ginger, minced garlic, coconut palm sugar, Szechuan peppercorns, and white pepper in a medium bowl, whisking until the sugar fully dissolves.
3. Place the pork shoulder in the slow cooker and pour the marinade evenly over the meat.
4. Cover and cook on LOW heat for 8 hours until the pork reaches an internal temperature of 195°F and shreds easily with two forks.
5. Transfer the pork to a cutting board, reserving all cooking liquid in the slow cooker.
6. Shred the pork using two forks, pulling against the grain for optimal texture.
7. Create a slurry by whisking cornstarch with cold filtered water until completely smooth.
8. Stir the cornstarch slurry into the reserved cooking liquid in the slow cooker.
9. Return the shredded pork to the slow cooker and stir to coat thoroughly with the thickened sauce.
10. Cook on HIGH for 20 minutes until the sauce visibly thickens and clings to the pork.
11. Garnish with thinly sliced scallions and toasted sesame seeds just before serving.

Knowing how the pork becomes impossibly tender, each strand soaking up the complex sweet-salty glaze, makes the wait worthwhile. The subtle heat from Szechuan peppercorns lingers pleasantly, while toasted sesame seeds provide delicate crunch against the melting texture. Try serving it over jasmine rice with quick-pickled vegetables, or stuff it into steamed bao buns for a handheld feast that feels both rustic and refined.

Slow Cooker Pulled Pork Mac and Cheese

Venturing into the kitchen on this quiet afternoon, I find myself drawn to the comforting embrace of slow-cooked traditions, where patience transforms simple ingredients into something profoundly nourishing for both body and soul.

Ingredients

– 2 pounds boneless pork shoulder, trimmed of excess fat
– 1 tablespoon smoked paprika
– 2 teaspoons garlic powder
– 1 teaspoon onion powder
– 1 teaspoon dried thyme
– 1/2 teaspoon cayenne pepper
– 1 cup chicken stock
– 1/4 cup apple cider vinegar
– 1 pound cavatappi pasta
– 4 tablespoons unsalted butter
– 1/4 cup all-purpose flour
– 2 cups whole milk, warmed to 110°F
– 8 ounces sharp white cheddar, freshly grated
– 4 ounces Gruyère cheese, freshly grated
– 1/2 cup panko breadcrumbs
– 2 tablespoons extra virgin olive oil

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure proper browning.
2. Combine smoked paprika, garlic powder, onion powder, dried thyme, and cayenne pepper in a small bowl to create a dry rub.
3. Massage the spice mixture evenly over all surfaces of the pork shoulder, covering every inch.
4. Place the seasoned pork shoulder in a 6-quart slow cooker insert.
5. Pour chicken stock and apple cider vinegar around the pork, being careful not to wash off the spice rub.
6. Cover the slow cooker and cook on LOW heat for 8 hours until the pork shreds easily with two forks.
7. Remove the pork from the slow cooker and transfer to a large cutting board, reserving the cooking liquid.
8. Using two forks, shred the pork completely, pulling against the grain for optimal texture.
9. Return the shredded pork to the slow cooker with 1/2 cup of the reserved cooking liquid to maintain moisture.
10. Cook cavatappi pasta in a large pot of heavily salted boiling water for exactly 9 minutes until al dente, then drain thoroughly.
11. Melt unsalted butter in a heavy-bottomed saucepan over medium heat until it just begins to foam.
12. Whisk in all-purpose flour and cook for exactly 2 minutes until the raw flour smell dissipates, creating a blonde roux.
13. Gradually stream in warmed whole milk while whisking constantly to prevent lumps from forming.
14. Continue cooking the sauce for 5-7 minutes until it thickens enough to coat the back of a spoon.
15. Remove the saucepan from heat and stir in grated sharp white cheddar and Gruyère until completely melted and smooth.
16. Combine the cooked cavatappi with the cheese sauce in the slow cooker insert, folding gently to coat every piece.
17. Stir in the shredded pork mixture until evenly distributed throughout the mac and cheese.
18. Combine panko breadcrumbs with extra virgin olive oil in a small bowl, tossing until the crumbs are evenly coated.
19. Sprinkle the oiled breadcrumbs evenly over the surface of the mac and cheese.
20. Cover the slow cooker and cook on HIGH for 30 minutes until the breadcrumbs become golden and crisp.
What emerges is a symphony of textures where the impossibly tender pork melts into the creamy cheese sauce, while the cavatappi’s ridges capture every flavorful droplet. The crisp panko topping provides the perfect contrast to the luxurious creaminess beneath, creating a dish that comforts deeply with each spoonful. Consider serving it in individual cast iron skillets for a rustic presentation that keeps the cheese bubbling hot until the very last bite.

Mexican Slow Cooker Pulled Pork Enchiladas

Kindly remembering how the autumn light slants through the kitchen window, I find myself drawn to recipes that fill the house with warmth all day long, the kind that transform simple ingredients into something deeply comforting and complex. There’s a particular magic in letting flavors meld and mellow, a slow unfolding that feels like a quiet secret shared between the cook and the pot.

Ingredients

– 3 lbs boneless pork shoulder, trimmed of excess fat
– 2 tbsp avocado oil
– 1 large yellow onion, finely diced
– 4 cloves garlic, minced
– 2 cups roasted tomato salsa
– 1 tbsp ground cumin
– 2 tsp dried oregano
– 1 tsp smoked paprika
– 1/2 cup rich chicken stock
– 12 corn tortillas
– 2 cups shredded Monterey Jack cheese
– 1/4 cup fresh cilantro, chopped

Instructions

1. Pat the 3 lbs of boneless pork shoulder completely dry with paper towels and season all sides generously with kosher salt and freshly cracked black pepper.
2. Heat 2 tbsp of avocado oil in a large skillet over medium-high heat until it shimmers, then sear the pork shoulder for 4-5 minutes per side until a deep golden-brown crust forms.
3. Transfer the seared pork shoulder to the slow cooker insert.
4. In the same skillet, reduce the heat to medium and sauté 1 large finely diced yellow onion for 6-8 minutes until translucent and fragrant.
5. Add 4 cloves of minced garlic to the skillet and cook for 1 minute until aromatic but not browned.
6. Stir in 2 cups of roasted tomato salsa, 1 tbsp of ground cumin, 2 tsp of dried oregano, and 1 tsp of smoked paprika, cooking for 2 minutes to bloom the spices.
7. Pour in 1/2 cup of rich chicken stock, scraping up any browned bits from the bottom of the skillet, then transfer this mixture to the slow cooker over the pork.
8. Cover the slow cooker and cook on LOW setting for 8 hours until the pork shreds easily with two forks.
9. Remove the pork from the slow cooker, place it on a cutting board, and use two forks to pull it apart into shreds, discarding any large pieces of fat.
10. Return the shredded pork to the slow cooker and stir to combine with the cooking liquid.
11. Preheat your oven to 375°F and lightly grease a 9×13-inch baking dish.
12. Warm 12 corn tortillas by heating them one at a time in a dry skillet over medium heat for 15-20 seconds per side until pliable.
13. Spoon approximately 1/3 cup of the pulled pork mixture onto each warmed tortilla, roll tightly, and place seam-side down in the prepared baking dish.
14. Pour any remaining sauce from the slow cooker evenly over the assembled enchiladas.
15. Sprinkle 2 cups of shredded Monterey Jack cheese evenly over the top of the enchiladas.
16. Bake at 375°F for 20-25 minutes until the cheese is completely melted and bubbly with lightly browned edges.
17. Remove from the oven and let rest for 5 minutes before sprinkling with 1/4 cup of chopped fresh cilantro.

Nothing compares to the way the tender, spice-infused pork melts into the slightly chewy corn tortillas, creating layers of texture that give way to the bright, sharp finish of Monterey Jack. Nestled on the plate, these enchiladas offer a perfect balance of smoky depth and fresh herbal notes, wonderful when served with a simple side of black beans or a crisp jicama slaw to cut through the richness.

Carolina Style Slow Cooker Pulled Pork

Beneath the quiet hum of the slow cooker, there’s a gentle transformation happening—a tough cut of pork shoulder slowly yielding to low heat and tangy Carolina-style vinegar, becoming something impossibly tender and deeply flavorful. It’s the kind of cooking that asks for patience, not precision, filling the kitchen with the warm, smoky scent of comfort. This method feels like a quiet secret, turning a simple afternoon into something nourishing and slow.

Ingredients

• 4 lb bone-in pork shoulder roast, excess fat trimmed to ¼-inch thickness
• 2 tbsp smoked paprika
• 1 tbsp freshly cracked black pepper
• 2 tsp fine sea salt
• 1 tsp garlic powder
• 1 cup apple cider vinegar
• ½ cup ketchup
• 2 tbsp dark brown sugar, packed
• 1 tbsp Worcestershire sauce
• 1 tsp red pepper flakes
• 6 soft white hamburger buns, lightly toasted
• 1 cup finely shredded green cabbage, for serving

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure a proper spice crust forms.
2. In a small bowl, combine the smoked paprika, black pepper, sea salt, and garlic powder to create a dry rub.
3. Massage the dry rub evenly over all surfaces of the pork shoulder, covering every crevice.
4. Place the seasoned pork shoulder into a 6-quart slow cooker, fat cap facing upward.
5. In a separate bowl, whisk together the apple cider vinegar, ketchup, dark brown sugar, Worcestershire sauce, and red pepper flakes until fully emulsified.
6. Pour the vinegar mixture around the sides of the pork, avoiding pouring directly over the spice-rubbed top to preserve the crust.
7. Cover the slow cooker and cook on LOW heat for 8 hours, until the pork reaches an internal temperature of 195°F and shreds easily with a fork.
8. Carefully transfer the pork to a large cutting board, reserving all cooking liquids in the slow cooker.
9. Using two forks, shred the pork by pulling against the grain, discarding any large pieces of fat or bone.
10. Return the shredded pork to the slow cooker and stir gently to coat with the remaining sauce.
11. Let the pork rest in the warmed sauce for 15 minutes to allow the fibers to absorb the liquid.
12. Serve the pulled pork on lightly toasted hamburger buns, topped with finely shredded green cabbage.

Carefully pulling the pork reveals strands that are moist and richly infused with tangy vinegar and subtle heat. The slow-cooked texture is both tender and resilient, holding up beautifully against the crisp, fresh cabbage. For a creative twist, try piling it over creamy stone-ground grits or stuffing it into warm corn tortillas with pickled red onions.

Slow Cooker Pulled Pork Nachos

Remembering how the autumn light slants through the kitchen window, I find myself drawn to recipes that simmer quietly through the afternoon, filling the house with the kind of warmth that settles deep in the bones. There’s something profoundly comforting about transforming a simple cut of pork into tender, falling-apart strands that become the heart of these layered nachos—a dish that feels both celebratory and deeply personal, like a secret shared between old friends.

Ingredients

– 3 lb boneless pork shoulder, trimmed of excess fat
– 2 tbsp avocado oil
– 1 cup smoked paprika barbecue sauce
– 1/2 cup chicken bone broth
– 2 tbsp apple cider vinegar
– 1 tbsp dark brown sugar
– 1 tsp garlic powder
– 1 tsp onion powder
– 1/2 tsp smoked paprika
– 1/4 tsp cayenne pepper
– 12 oz thick-cut tortilla chips
– 2 cups sharp white cheddar cheese, freshly grated
– 1/2 cup pickled jalapeño slices
– 1/4 cup fresh cilantro leaves, roughly chopped
– 1/2 cup crème fraîche
– 1 lime, cut into wedges

Instructions

1. Pat the 3 lb boneless pork shoulder completely dry with paper towels, then season all sides generously with kosher salt and freshly cracked black pepper.
2. Heat 2 tbsp avocado oil in a large cast-iron skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork shoulder for 4-5 minutes per side until deeply browned, developing a flavorful crust.
4. Transfer the seared pork to a 6-quart slow cooker insert.
5. Whisk together 1 cup smoked paprika barbecue sauce, 1/2 cup chicken bone broth, 2 tbsp apple cider vinegar, 1 tbsp dark brown sugar, 1 tsp garlic powder, 1 tsp onion powder, 1/2 tsp smoked paprika, and 1/4 tsp cayenne pepper in a medium bowl.
6. Pour the sauce mixture over the pork shoulder in the slow cooker, ensuring it coats all sides.
7. Cover and cook on LOW heat for 8 hours until the pork shreds easily with two forks.
8. Transfer the cooked pork to a cutting board, reserving the cooking liquid.
9. Using two forks, shred the pork against the grain into bite-sized pieces.
10. Return the shredded pork to the slow cooker with 1/2 cup of the reserved cooking liquid, discarding the remainder.
11. Preheat your oven to 375°F and line a large baking sheet with parchment paper.
12. Arrange 12 oz thick-cut tortilla chips in a single layer on the prepared baking sheet.
13. Evenly distribute the pulled pork over the tortilla chips.
14. Sprinkle 2 cups freshly grated sharp white cheddar cheese over the pork and chips.
15. Scatter 1/2 cup pickled jalapeño slices across the cheese layer.
16. Bake at 375°F for 12-15 minutes until the cheese is fully melted and bubbly with golden edges.
17. Remove from oven and immediately garnish with 1/4 cup roughly chopped fresh cilantro leaves.
18. Dollop 1/2 cup crème fraîche in small spoonfuls across the surface.
19. Serve immediately with lime wedges for squeezing over individual portions.

Gently pulling apart the tender pork reveals how the slow cooking process transforms tough connective tissue into silken strands that cling to each chip. The sharp white cheddar forms delicate cheese pulls that contrast beautifully with the bright acidity of pickled jalapeños and fresh lime juice. For a stunning presentation, layer these nachos in individual cast-iron skillets, creating personal portions where the bottom chips remain crisp while the top layers soak up the rich pork juices.

Cuban-Inspired Slow Cooker Pulled Pork

There’s something quietly magical about filling the kitchen with the scent of slow-cooked pork, the kind that drifts through the house like a warm memory. This Cuban-inspired version, with its bright citrus and earthy spices, feels like a gentle embrace on even the busiest of days. It’s the sort of meal that asks for little but gives back so much in tender, falling-apart goodness.

Ingredients

– 4 pounds boneless pork shoulder, trimmed of excess fat
– 1/4 cup freshly squeezed lime juice
– 1/4 cup freshly squeezed orange juice
– 2 tablespoons extra-virgin olive oil
– 8 garlic cloves, minced to a fine paste
– 1 tablespoon dried oregano, crushed between your palms
– 2 teaspoons ground cumin
– 1 1/2 teaspoons smoked paprika
– 1 teaspoon freshly cracked black pepper
– 1 1/2 teaspoons fine sea salt
– 1 large yellow onion, thinly sliced into half-moons
– 1/2 cup low-sodium chicken stock

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure a proper sear.
2. Combine the lime juice, orange juice, olive oil, minced garlic, oregano, cumin, smoked paprika, black pepper, and sea salt in a medium bowl, whisking until fully emulsified.
3. Place the thinly sliced onion in an even layer at the bottom of a 6-quart slow cooker.
4. Pour the chicken stock over the onions to create a steaming base that will prevent sticking.
5. Rub the marinade mixture thoroughly over all surfaces of the pork shoulder, massaging it into the meat.
6. Place the seasoned pork shoulder directly on top of the onion bed in the slow cooker.
7. Cover and cook on the low setting for 8 hours, resisting the urge to lift the lid, which releases valuable heat and steam.
8. Check for doneness by inserting a fork into the thickest part of the pork; it should twist easily with no resistance.
9. Transfer the pork to a large cutting board, allowing it to rest for 15 minutes to redistribute its juices.
10. Using two forks, shred the pork by pulling in opposite directions, discarding any large pockets of fat.
11. Skim excess fat from the cooking liquid in the slow cooker using a ladle or fat separator.
12. Return the shredded pork to the slow cooker, tossing with the defatted cooking liquid to coat evenly.
13. Heat through on the warm setting for 20 minutes before serving. For deeper flavor, let the shredded pork marinate in the juices for an additional 30 minutes.
From the first bite, the pork melts into strands that are simultaneously citrus-bright and deeply savory, with a subtle smokiness from the paprika. Pile it into warm corn tortillas with pickled red onions, or layer it over yellow rice with black beans for a complete meal that feels both comforting and vibrant.

Slow Cooker Pulled Pork Bell Pepper Bowls

Zestfully, I find myself returning to this recipe whenever autumn’s crisp air settles in—there’s something profoundly comforting about the way slow-cooked pork melds with sweet bell peppers, creating a dish that feels both nourishing and deeply personal. This method transforms simple ingredients into something extraordinary, with each component contributing its own quiet story to the bowl.

Ingredients

– 3 lbs pasture-raised pork shoulder, trimmed of excess fat
– 2 tbsp cold-pressed extra virgin olive oil
– 1 large yellow onion, finely julienned
– 4 garlic cloves, microplaned
– 2 cups homemade chicken stock
– ¼ cup raw apple cider vinegar
– 2 tbsp smoked paprika
– 1 tbsp diamond crystal kosher salt
– 2 tsp freshly cracked black pepper
– 1 tsp ground cumin
– ½ tsp cayenne pepper
– 4 large bell peppers (assorted colors), cut into ½-inch strips
– ¼ cup chopped fresh cilantro
– 2 limes, cut into wedges

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure proper browning.
2. Heat olive oil in a large cast-iron skillet over medium-high heat until shimmering.
3. Sear the pork shoulder on all sides until deeply caramelized, about 4-5 minutes per side.
4. Transfer the seared pork to a 6-quart slow cooker.
5. In the same skillet, sauté the julienned onion until translucent, about 5 minutes.
6. Add microplaned garlic and cook for 1 minute until fragrant.
7. Deglaze the skillet with chicken stock, scraping up all browned bits.
8. Pour the onion-garlic mixture over the pork in the slow cooker.
9. Whisk together apple cider vinegar, smoked paprika, kosher salt, black pepper, cumin, and cayenne in a small bowl.
10. Pour the spice mixture over the pork, ensuring even coverage.
11. Cover and cook on low for 8 hours until the pork shreds easily with two forks.
12. Remove the pork from the slow cooker and shred using two forks, discarding any large fat pockets.
13. Return the shredded pork to the slow cooker and stir to combine with the cooking liquid.
14. Add the bell pepper strips and cook on high for 30 minutes until peppers are tender-crisp.
15. Stir in chopped cilantro just before serving.
16. Serve immediately with lime wedges for squeezing over the top. The finished dish presents a beautiful contrast of textures—the meltingly tender pork against the slight crunch of bell peppers, with the bright acidity of lime cutting through the richness. For a creative presentation, serve in hollowed-out bell pepper halves or over creamy polenta, allowing the vibrant colors to shine through the slow-cooked depths.

Slow Cooker Pulled Pork with Rosemary and Thyme

There’s something profoundly comforting about returning to slow-cooked classics, especially when autumn’s crisp air begins to settle in. This rosemary and thyme-infused pulled pork emerges from the gentle heat transformed—falling apart at the slightest touch, filling the kitchen with an herbaceous warmth that feels like a quiet celebration of patience and simplicity.

Ingredients

– 4 pounds pasture-raised pork shoulder, trimmed of excess fat
– 2 tablespoons extra virgin olive oil
– 1 large yellow onion, thinly sliced
– 4 cloves garlic, minced
– 1 cup dry white wine
– 1 cup homemade chicken stock
– 3 sprigs fresh rosemary
– 6 sprigs fresh thyme
– 1 tablespoon smoked paprika
– 2 teaspoons fine sea salt
– 1 teaspoon freshly cracked black pepper

Instructions

1. Pat the pork shoulder completely dry with paper towels to ensure proper browning.
2. Season all sides of the pork shoulder evenly with fine sea salt and freshly cracked black pepper.
3. Heat extra virgin olive oil in a large cast-iron skillet over medium-high heat until shimmering.
4. Sear the pork shoulder for 4-5 minutes per side until a deep golden-brown crust forms.
5. Transfer the seared pork shoulder to the slow cooker insert, fat-side up.
6. Add thinly sliced yellow onion and minced garlic to the same skillet, cooking for 3-4 minutes until translucent.
7. Deglaze the skillet with dry white wine, scraping up all browned bits with a wooden spoon.
8. Pour the wine-onion mixture over the pork shoulder in the slow cooker.
9. Add homemade chicken stock to the slow cooker, ensuring liquid reaches about halfway up the pork.
10. Arrange fresh rosemary and thyme sprigs around the pork shoulder.
11. Sprinkle smoked paprika evenly over the surface of the pork.
12. Cover and cook on low heat for 8 hours until the pork shreds easily with two forks.
13. Remove the pork shoulder from the slow cooker and place on a large cutting board.
14. Using two forks, shred the pork completely, discarding any large fat pockets.
15. Skim excess fat from the cooking liquid with a fat separator or spoon.
16. Return the shredded pork to the slow cooker, mixing with the reduced cooking liquid.
17. Cook on warm setting for 15 minutes to allow the pork to absorb the flavors.
Silken strands of pork carry the woodsy perfume of rosemary and earthy thyme through each bite, the slow-cooked meat yielding to the gentlest pressure. Serve it piled high on toasted brioche buns with a crisp apple slaw, or fold it into warm corn tortillas with pickled red onions for a bright contrast to the rich, herb-kissed pork.

Slow Cooker Pulled Pork Burrito Bowls

Vaguely, as autumn light filters through the kitchen window, I find myself drawn to the quiet comfort of slow-cooked meals that fill the house with their patient aromas, like this pulled pork that transforms into something deeply satisfying when paired with the bright freshness of a burrito bowl.

Ingredients

– 3 pounds bone-in pork shoulder, trimmed of excess fat
– 2 tablespoons avocado oil
– 1 large yellow onion, finely diced
– 4 garlic cloves, minced
– 1 cup chicken stock, preferably homemade
– 2 tablespoons smoked paprika
– 1 tablespoon ground cumin
– 1 teaspoon dried oregano
– 1/2 teaspoon cayenne pepper
– 2 tablespoons apple cider vinegar
– 2 tablespoons dark brown sugar
– 3 cups cooked long-grain white rice
– 1 cup black beans, rinsed and drained
– 1 cup fresh pico de gallo
– 1/2 cup crumbled cotija cheese
– 1/4 cup fresh cilantro leaves
– 1 ripe avocado, sliced
– 1 lime, cut into wedges

Instructions

1. Pat the pork shoulder completely dry with paper towels and season all sides generously with kosher salt and freshly ground black pepper.
2. Heat avocado oil in a large skillet over medium-high heat until shimmering, about 2 minutes.
3. Sear the pork shoulder until deeply browned on all sides, approximately 4-5 minutes per side, developing a rich crust.
4. Transfer the seared pork to your slow cooker insert.
5. In the same skillet, reduce heat to medium and sauté the diced onion until translucent, about 5 minutes.
6. Add minced garlic and cook for 1 minute until fragrant but not browned.
7. Deglaze the skillet with chicken stock, scraping up all the browned bits from the bottom.
8. Pour the onion-garlic mixture over the pork in the slow cooker.
9. Sprinkle smoked paprika, cumin, oregano, and cayenne evenly over the pork.
10. Drizzle apple cider vinegar over the top and sprinkle with dark brown sugar.
11. Cover and cook on LOW for 8 hours until the pork shreds easily with two forks.
12. Carefully remove the pork shoulder from the slow cooker and place on a cutting board.
13. Using two forks, shred the pork completely, discarding any large fat pieces or bones.
14. Return the shredded pork to the slow cooker and stir to coat with the cooking liquid.
15. Cook for an additional 30 minutes on HIGH to allow the flavors to meld.
16. Divide the cooked white rice among four serving bowls.
17. Top each bowl with equal portions of the pulled pork mixture.
18. Arrange black beans, fresh pico de gallo, and avocado slices around the pork.
19. Sprinkle with crumbled cotija cheese and fresh cilantro leaves.
20. Serve immediately with lime wedges for squeezing over the top.

Kindly, the tender pork melts against the toothsome rice while the crisp pico de gallo provides bright counterpoints, creating a symphony of textures in every spoonful. For a delightful variation, try serving the components in individual lettuce cups for a lighter presentation that still captures all the complex flavors.

Savory Slow Cooker Pulled Pork Shepherd’s Pie

There’s something quietly comforting about letting a slow cooker do its work, filling the kitchen with the earthy, savory scent of pork and herbs while you go about your day. This shepherd’s pie reimagines the classic with tender, slow-cooked pulled pork and a velvety potato topping, a dish that feels both nostalgic and new. It’s the kind of meal that asks for little but gives so much back in warmth and flavor.

Ingredients

– 2 pounds boneless pork shoulder, trimmed and cut into 3-inch cubes
– 1 large yellow onion, finely diced
– 2 cloves garlic, minced
– 1 cup low-sodium beef broth
– 2 tablespoons tomato paste
– 1 tablespoon Worcestershire sauce
– 1 teaspoon fresh thyme leaves
– 1/2 teaspoon smoked paprika
– 2 tablespoons unsalted butter
– 2 pounds Yukon Gold potatoes, peeled and quartered
– 1/2 cup heavy cream, warmed
– 1/4 cup clarified butter
– 1/2 teaspoon fine sea salt
– 1/4 teaspoon freshly ground black pepper
– 1 cup frozen peas

Instructions

1. Place the pork shoulder cubes in a 6-quart slow cooker.
2. Add the diced yellow onion and minced garlic to the slow cooker.
3. Pour in the low-sodium beef broth.
4. Stir in the tomato paste, Worcestershire sauce, fresh thyme leaves, and smoked paprika until evenly combined.
5. Cover and cook on low heat for 8 hours, until the pork shreds easily with a fork.
6. While the pork cooks, place the quartered Yukon Gold potatoes in a large pot and cover with cold water.
7. Bring to a boil over high heat, then reduce to a simmer and cook for 20 minutes, or until the potatoes are fork-tender.
8. Drain the potatoes thoroughly and return them to the warm pot.
9. Mash the potatoes with a potato ricer or masher until smooth.
10. Fold in the warmed heavy cream and clarified butter until fully incorporated.
11. Season the mashed potatoes with fine sea salt and freshly ground black pepper.
12. Once the pork is cooked, use two forks to shred it directly in the slow cooker.
13. Stir in the frozen peas and let the mixture sit for 5 minutes to thaw the peas.
14. Preheat your oven to 375°F.
15. Transfer the pulled pork mixture to a 9×13-inch baking dish, spreading it evenly.
16. Spoon the mashed potatoes over the pork layer, using a spatula to create decorative peaks.
17. Bake for 25–30 minutes, until the potato topping is golden and the edges are bubbly.
18. Let the shepherd’s pie rest for 10 minutes before serving to allow the layers to set.

Gently spoon into bowls, where the creamy potato topping gives way to the deeply savory pulled pork, each bite layered with the subtle sweetness of peas and the richness of slow-cooked broth. The textures—tender shreds of pork, velvety potatoes, and bright pops of pea—create a comforting harmony. For a twist, serve it alongside a crisp, acidic slaw to cut through the richness, or top with a fried egg for a decadent breakfast-for-dinner variation.

Conclusion

From classic BBQ to creative twists, these 22 slow cooker pulled pork recipes make weeknight dinners effortless and delicious. We hope you find some new family favorites! Give them a try, then come back and let us know which recipe you loved most. Don’t forget to share this roundup with fellow home cooks by pinning it to your Pinterest boards. Happy cooking!