There is no better way to do pulled pork than cooking it in the slow cooker. This ultra tender pull-apart meat is tangy and sweet and is great on a bun topped with coleslaw. This recipe feeds up to 14 people, making it a great option for a backyard party.

Yield: Serves 12.



  • 4 lb (2 kg) boneless pork sirloin or shoulder roast
  • 1 tsp seasoning salt
  • 2 tbsp canola oil
  • 1 can (10 oz/284 mL) beef broth
  • 1 cup barbecue sauce
  • 1/4 cup white wine vinegar
  • 2 tbsp packed brown sugar
  • 1/4 tsp garlic powder
  • Kaiser or hamburger buns
  • Prepared coleslaw


  1. Cut pork roast in half crosswise. Rub both halves with seasoned salt.
  2. Heat 1 tbsp oil in a large frypan over medium heat. Add pork and brown on all sides, adding remaining oil as necessary. Place pork halves side by side in a 6 quart slow cooker.
  3. To prepare sauce, whisk together broth, barbecue sauce, vinegar, brown sugar and garlic powder until blended. Pour over pork.
  4. Cover and cook on low heat setting until meat is fork tender, about 8 - 10 hours. Alternatively, cover and cook on high heat setting for 4 - 5 hours. Transfer pork to a platter and cover with foil. Let stand for 10 minutes. Meanwhile, if using high heat setting, decrease heat setting to low.
  5. Using two forks, shred pork. Return shredded pork to slow cooker and stir to coat pork with sauce. Cover and cook until pork is heated through, about 30 minutes.
  6. Spoon pork onto bottom halves of buns. Top with coleslaw. Cover with top halves of buns.
Nutritional analysis per serving:

369 Calories, 23.9 g fat, 26.4 g protein, 10.1 g carbohydrate, 0.1 g fibre, 741 mg sodium

*Ingredient not included in nutritional analysis.


If desired, this recipe may be prepared in advance. After cooking pork, shred pork as directed in recipe. Transfer shredded pork and sauce to a shallow large baking dish. Refrigerate for up to 24 hours. Remove from refrigerator and let stand for 20 - 30 minutes. Bake, covered, at 350°F, until bubbly and heated through, about 40 - 45 minutes.