The Best Slow Cooker Pulled Pork – with just a few ingredients and minimal prep time you can make the best pulled pork right in your slow cooker! A side of red cabbage and apple slaw is all you need to make it into one delicious dinner!
This post is sponsored by KC Masterpiece.
If you ask me and my Husband, what is our favorite food – we will always say it’s barbecue. Rich, smoky, slightly spicy meat that’s falling-of-the-bone tender will always make us swoon. It’s our comfort food and a go-to for any occasion. We make it all year round, on the grill and off. Slow cooker is the perfect vessel for making BBQ during the cold months of the year. Especially since the prep time is minimal and you end up with a huge pot of tender and juicy meat with a ton of flavor!
Pork is definitely our favorite meat when it comes to the pulled style. Chicken gets too soft and beef – too chewy. Pork is just perfect as it turns juicy, tender yet still keeps the fibers.
HOW TO MAKE SLOW COOKER PULLED PORK?
To ensure you get the most flavor and richness in this dish, we are adding onions, garlic and a super simple rub to the meat just before smothering it with a generous amount of our favorite barbecue sauce – KC Masterpiece Original. You can say we are partial to this choice since we live in Kansas but this sauce is truly the best in our opinion. It’s smoky and rich, sweet and slightly spicy. We had a chance to dine in KC Masterpiece restaurant in Kansas City a few years back and it was an awesome experience. We loved the ambiance of the place and the food was fantastic! Kansas City, the birth place of this sauce, is known around the world as one of the top barbecue food destinations for food lovers.
KC Masterpiece Original Barbecue Sauce is loaded with molasses, onions and spices. It’s a perfect compliment to any grilled meat or slow cooker pulled meat like the dish we are featuring today. You will be obsessed with it!
Please, visit the KC Masterpiece website to learn more about this product and the other variations (like the KC Masterpiece Kansas City Classic that won the Blue Ribbon at the first American Royal competition or the KC Masterpiece Sweet Honey and Molasses Barbecue Sauce!).
If you are like us, you would be totally happy and content having just the bun filled with a sky-high amount of the pulled pork. But we decided to make a side dish that compliments the meat really well. The red cabbage and apple slaw is easy to make and you can prepare it as soon as you close the lid of your slow cooker and set it for 6 hours. Any coleslaw is the best if it had a chance to chill in the fridge for few hours. The vinaigrette has a chance to cut the veggies and make them tender. Prep both dishes at the same time and they will be at their perfection by dinner time!
This dish is perfect for busy weeknights or to serve to a crowd on a game day! It’s definitely one to keep in your recipe box and make time and time again.
THE BEST SLOW COOKER PULLED PORK RECIPE
- 3 lb pork loin roast
- 1 medium sweet onion
- 3 teaspoons minced garlic
- 2 cups KC Masterpiece Original Barbecue Sauce
- 1 tablespoon brown sugar
- 1/4 teaspoon ground cinnamon
- 1/2 teaspoon ground cumin
- 2 teaspoons ground chili pepper
- 1/2 teaspoon salt
- 1/2 head red cabbage chopped
- 1/2 medium sweet onion
- 3 Granny Smith apples sliced into think sticks
- 2 medium carrots grated
- 1/4 cup apple cider vinegar
- 2 Tablespoons canola or vegetable oil
- 2 teaspoons granulated sugar
- 1 teaspoon prepared mustard
- 1/4 teaspoon black pepper
- 1/2 teaspoon salt
- In a small measuring bowl, mix together the rub ingredients (brown sugar, cinnamon, cumin, chili pepper and salt). Generously rub the pork roast with spices on all sides.
- Place pork roast in the slow cooker.
- Arrange onion slices around the roast. Sprinkle minced garlic over onion slices.
- Pour barbecue sauce over the meat.
- Set your slow cooker to cook on low for 6 hours or on high for 4 hours.
- Mix all veggies in a large mixing bowl.
- In a small measuring bowl, whisk together the vinaigrette ingredients (vinegar, oil, sugar, pepper and salt). Toss together, cover and place in fridge for 6 hours.
- When done, pull meat apart while still in the slow cooker. Mix together with the juices. Let sit for 10 minutes.
- Serve on a bun with a side of slaw.
If you like this recipe and make it, snap a photo and share it on INSTAGRAM! Tag me @crunchycreamysweet or #crunchycreamysweet so I can check it out!
This is a sponsored conversation written by me on behalf of KC Masterpiece. The opinions and text are all mine.