Pulled Pork (Crockpot)


"Adapted from various recipes, but the method is from "Cops for Cancer" 2006 Tour de Valley fundraising cookbook. Moisture from the roast itself will add flavour and thin the sauce a little. We like it served over fusilli pasta, with brocolli florets tossed into the cooking water for the last couple of minutes."
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8 hrs servings
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Original recipe yields 10 servings

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  • Prep

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  1. Cover the bottom of the crockpot with the sliced onion. Sprinkle with garlic halves. Place the pork roast on top.
  2. In a saucepan, combine the rest of the ingredients, heat to boiling stirring constantly.
  3. Pour over top of the roast.
  4. Cover and cook on low 6 - 8 hours until pork is falling apart.
  5. Shred the meat with a fork and mix back into the sauce.
  6. Serve over buns, or pasta
  7. Freezes well


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