Pulled Pork 4 Ways – Reinvent this Fall Slow cooker Basic Throughout the Week


Fall is upon us (hooray!) and that means pulling out the slow cooker.  It’s a hectic time of year, between school activities, Halloween and the upcoming holidays, so let’s take the help any way we can get it.  Start with a basic pulled pork recipe, then reinvent it throughout the week.  You’ll be amazed at how easy it is and how many things you can do with pulled pork (and how far you can stretch your $). Below are several recipes to get you inspired, but the possibilities are endless. Let’s start with the basic slow cooker pulled pork.

Slow Cooker Pulled Pork

1 boneless pork shoulder (3-5lbs)

1-32 oz box chicken broth

1 tbsp coarse dijon mustard

2 tbsp Worcestershire sauce

2 tbsp soy sauce or Braggs liquid amino

2 tbsp honey

1/4 cup apple cider vinegar

1/4 cup extra virgin olive oil

1/2 onion diced

6 cloves of garlic, crushed and peeled

generou pinch of sea salt and crack of pepper


In your slow cooker, add all the ingredients except the pork shoulder and stir until well combined. Add the pork shoulder and cover with slow cooker lid. Cook on low for 6 hours. At this point it is ready to serve, although I prefer to allow it to cool, then refrigerate it overnight.  In the morning, or when I’m ready to reheat, I skim off the fat, which will harden and rise to the surface overnight. Remove the pork onto a cutting board and, using two forks, shred the meat.  Spoon over some of the cooking liquid and serve.

Loaded Sweet Potatoes with Pulled Pork and Crumbled Bacon

5-6 medium sized weet potatoes

1 cup shredded pulled pork

1/2 cup favorite barbecue sauce

6 slices of bacon, fried and drained on paper towels

Thinly sliced scallions

Pepper jack cheese (optional)

Sour cream (optional)


Heat your oven to 350 and place the whole sweet potatoes on a parchment lined baking sheet.  Bake for 45 minutes.  When they are done, allow to cool just enough so you can handle them and slice down the center.  Squish open and mash slightly.  Scoop a large spoonful of pulled pork on each sweet potato, drizzle with barbecue sauce, crumbled bacon and cheese, if using. Pop back in the oven to warm through or until cheese melts. Top with scallions and sour cream and serve.


Barbecue Pulled Pork and Pepperjack Pizza

4 individual sized frozen pizza doughs (I use Naan bread, which works really well. Just make sure to use the regular, not garlic, flavored)

1 cup shredded pulled pork

1 1/2 cup pepper jack cheese

1 cup favorite Barbecue sauce (I prefer Saltlick)

fresh cilantro for garnish


Heat our oven to 450.  Spread a thin layer of barbecue sauce on each pizza dough (they should remain frozen until ready to use). Divide the pulled pork four ways and sprinkle evenly on each dough.  Generously prinkle the pepper jack cheese and pop in the oven for 10 minutes or until cheese bubbles.  Serve immediately with fresh cilantro.


Pulled Pork Cuban Sandwiches

4 hoagies or thick sliced bread

1 cup shredded pulled pork

4 slices roasted ham

Cheddar cheese (can also use provolone)



Spread thin layer of mustard on each open slice of bread.  Layer a slice of cheese, then cooked ham, then some shredded pulled pork and another layer of cheese.  Place the other slice of bread on top and grill on a griddle or cast iron skillet.


Pulled Pork Taquitos

10 corn tortillas

1 tbsp ground cumin

1 tbsp coarse ground salt

1 cup shredded pulled pork

1/2 cup vegetable oil

toothpicks to hold taquitos together


Het your oven to 375. In a cast iron or non stick skillet, heat a teaspoon of oil at a time. Fry the tortillas individually on both sides until pliable and golden. Fill with shredded pork (don’t overfill or it won’t close!) and roll into a tight cigar shape. Secure by poking with a toothpick.  Continue with the following tortillas until the pork is all used up.  Place them in a baking sheet and sprinkle with cumin and sea salt. Bake for 15-20 minutes or until golden. Serve warm

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