If you’re looking for a versatile, budget-friendly recipe that’s perfect for meal prepping, this Slow Cooker Pulled Pork (plus a vegan Jackfruit option!) is about to become your new favorite. Using affordable, simple ingredients, this recipe delivers big flavors with minimal effort. Whether you’re making the classic pork version or opting for a plant-based twist with jackfruit, the slow cooker does all the heavy lifting. Plus, the leftovers are a meal prep dream, with 7 creative ways to repurpose your slow cooker pulled pork—from tacos to pizza, sandwiches, and more—helping you save time and money throughout the week!
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Slow Cooker Pulled Pork
Ingredients:
- 4 lbs pork shoulder (bone-in or boneless)
- 1 large onion, sliced
- 4 cloves garlic, minced
- 1 cup barbecue sauce
- 1 cup Cherry Coke
- 1/2 cup apple cider vinegar
- 1/4 cup brown sugar
- 1 tbsp yellow mustard
- 1 tbsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp smoked paprika
- 1/2 tsp cayenne pepper (optional for a kick)
- Salt and pepper to taste
Instructions:
- Prepare the Base:
- Place the sliced onion and minced garlic at the bottom of the slow cooker.
- Season the Pork:
- Season the pork shoulder generously with salt, pepper, chili powder, smoked paprika, and cayenne pepper if using. Place the pork on top of the onions and garlic.
- Mix the Sauce:
- In a medium bowl, whisk together the barbecue sauce, Cherry Coke, apple cider vinegar, brown sugar, yellow mustard, and Worcestershire sauce. Ensure the mixture is smooth and well-combined.
- Combine and Cook:
- Pour the Cherry Coke mixture over the pork shoulder, making sure the meat is evenly coated.
- Cover and cook on low for 8-10 hours (or high for 4-6 hours) until the pork is tender and can be easily shredded.
- Shred the Pork:
- Remove the pork from the slow cooker and shred it with two forks. Discard any large pieces of fat. Return the shredded pork to the slow cooker and mix it with the juices to enhance the flavor.
- Serve:
- Serve the pulled pork on hamburger buns with additional barbecue sauce, if desired. Add coleslaw on top for extra crunch.
Storage Tips
- Refrigeration: Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. Let the pork cool completely before sealing to preserve flavor and texture.
- Freezing: Portion the pulled pork into freezer-safe bags or containers with some of the cooking juices to prevent it from drying out. Freeze for up to 3 months.
- Reheating: Thaw frozen pulled pork in the refrigerator overnight. Reheat gently on the stovetop or in the microwave with a splash of barbecue sauce or cooking liquid to restore moisture.
Make-Ahead Assembly
- Dry Rub Prep: Season the pork shoulder with salt, pepper, chili powder, smoked paprika, and cayenne up to 2 days in advance. Wrap tightly and refrigerate.
- Sauce Prep: Mix the barbecue sauce, Cherry Coke, apple cider vinegar, brown sugar, mustard, and Worcestershire sauce and store in a jar in the refrigerator for up to 1 week.
- Layer Ingredients: Assemble onions and garlic in the slow cooker insert the night before. Add the seasoned pork and pour the sauce on top in the morning. Store the entire insert in the fridge (if your slow cooker allows it) and simply place it in the cooker to start.
Meal Prep
- Batch Cooking: Double the recipe for a large batch to cover multiple meals. Freeze in portions to save time later.
- Ready-to-Go Meals: Portion the cooked pulled pork into meal prep containers alongside coleslaw, buns, or roasted vegetables for easy lunches or dinners.
- Pre-Portioned Serving Sizes: For easy reheating, divide the pork into 1-cup portions in individual containers or freezer bags.
- Time-Saving Ideas: Use the pulled pork as a base for different dishes throughout the week, such as pulled pork nachos, quesadillas, or rice bowls.
Ingredient Prep
- Onions and Garlic: Slice the onion and mince the garlic in advance. Store them in an airtight container in the refrigerator for up to 2 days.
- Pork Shoulder: Trim any excess fat from the pork before seasoning. If buying in bulk, pre-cut and freeze portions for future use.
- Barbecue Sauce Mix: Combine all sauce ingredients ahead of time and store them in the refrigerator for quick assembly.
- Optional Add-Ins: Prepare coleslaw or toppings (like pickled onions or sliced jalapeños) in advance to have everything ready when serving.
Troubleshooting
- If the sauce is too thin, simmer the liquid on the stovetop for 10-15 minutes to reduce it before mixing it with the shredded pork.
- If the flavor is too sweet, add a splash of apple cider vinegar or a pinch of chili powder to balance it out.
Sustainability
- Use the onion peels and garlic skins to make vegetable stock.
- Save any extra sauce for other recipes, like BBQ chicken or roasted vegetables.
Vegan Jackfruit “Pulled Pork” Recipe
Ingredients:
- 2 cans young jackfruit in water, drained and shredded
- 1 tbsp olive oil
- 1 onion, diced
- 3 cloves garlic, minced
- 1/2 cup barbecue sauce
- 1/4 cup orange juice
- 1/2 cup cherry Coke
- 1/2 tsp smoked paprika
- 1/2 tsp chili powder
- Salt and pepper to taste
Instructions:
- Prepare the Jackfruit: In a large skillet, heat the olive oil over medium heat. Add the diced onion and minced garlic, cooking until softened and fragrant.
- Season and Simmer: Add the shredded jackfruit to the skillet along with smoked paprika, chili powder, salt, and pepper. Pour in the orange juice and cherry Coke, and stir in the barbecue sauce.
- Cook the Jackfruit: Let the jackfruit mixture simmer on medium-low heat for 15-20 minutes, allowing the flavors to meld and the jackfruit to soften and take on a “pulled” texture. Stir occasionally and, if needed, use a fork to gently shred the jackfruit pieces.
- Serve: Enjoy the cherry-flavored pulled jackfruit on buns, in wraps, or as a filling for tacos.
Storage Tips
- Refrigeration: Store leftover cherry Coke jackfruit in an airtight container in the refrigerator for up to 4 days. Allow the jackfruit to cool completely before storing to maintain texture and flavor.
- Freezing: Portion the cooked jackfruit into freezer-safe containers or bags. Freeze for up to 3 months. Add a small amount of barbecue sauce or the cooking liquid to retain moisture during reheating.
- Reheating: Thaw frozen jackfruit overnight in the refrigerator and reheat on the stovetop or in the microwave. Add a splash of barbecue sauce or orange juice to refresh the flavor and prevent dryness.
Make-Ahead Assembly
- Season in Advance: Combine the jackfruit with smoked paprika, chili powder, salt, and pepper in a bowl up to 1 day ahead, and refrigerate until ready to cook.
- Pre-Mix Sauce: Prepare the sauce by mixing the barbecue sauce, cherry Coke, and orange juice. Store in an airtight jar in the refrigerator for up to 1 week.
- Layer Ingredients: Dice the onion and mince the garlic in advance. Store them in a sealed container in the refrigerator, ready to sauté.
Meal Prep
- Batch Cooking: Double or triple the recipe for a larger batch. Divide the jackfruit into meal prep containers for easy lunches or dinners throughout the week.
- Versatile Use: Use the jackfruit for different meals like sandwiches, tacos, rice bowls, or as a topping for baked potatoes.
- Portion Control: Pre-portion servings into single-use containers or freezer bags for quick grab-and-go meals.
- Meal Pairings: Pair with a simple coleslaw or roasted vegetables for a balanced, make-ahead meal.
Ingredient Prep
- Jackfruit: Drain and shred the jackfruit the night before and store it in the refrigerator to save time during cooking.
- Onions and Garlic: Dice the onion and mince the garlic up to 2 days ahead, storing them in an airtight container in the refrigerator.
- Sauce Components: Measure and combine the barbecue sauce, cherry Coke, and orange juice in a single bowl for easy assembly when cooking.
- Spices: Pre-measure smoked paprika and chili powder, and keep them in a small dish to streamline cooking.
Troubleshooting
- If the Sauce is Too Thin: Simmer uncovered for a few extra minutes to reduce the liquid and thicken the sauce.
- If the Jackfruit is Too Firm: Simmer longer and gently mash with a fork or potato masher to create the “pulled” texture.
- If the Flavor is Too Sweet: Add a splash of apple cider vinegar or a pinch of chili powder to balance the sweetness.
- If the Jackfruit Sticks to the Pan: Add a splash of water or orange juice to deglaze the skillet and prevent burning.
Sustainability
- Minimal Waste: Save the drained jackfruit brine for use in vegetable stocks or soups.
- Reusing Scraps: Use leftover onion and garlic peels to make a homemade vegetable broth.
Ingredient Substitutions Guide
Cherry Coke
- Substitute Options: Regular Coke or Dr. Pepper can be swapped if cherry Coke isn’t available, adding a similar sweetness. If you want the hint of cherry, use regular Coke with a splash of cherry juice or a few maraschino cherries to infuse flavor.
- Tip: Cola adds sweetness and depth to slow-cooked meats, so any cola-based soda will work in a pinch.
Orange Juice
- Substitute Options: Apple juice offers a similar sweetness and mild acidity, while pineapple juice adds a tropical twist. If juices aren’t available, try 1-2 tablespoons of apple cider vinegar diluted with a bit of water for acidity without added sweetness.
- Tip: Orange juice brings tanginess and tenderizes the meat. If using vinegar, balance it with a teaspoon of sugar to replicate the juice’s sweetness.
Pork Shoulder or Jackfruit
- Substitute Options: In the classic recipe, pork shoulder can be swapped with pork butt or even a leaner cut like pork loin (though it may be less tender). For vegan options, jackfruit is a great alternative, but you can also use shredded mushrooms or hearts of palm for a similar texture.
- Tip: For the best pulled texture, use ingredients that absorb flavors and break down well during cooking.
Barbecue Sauce (Optional)
- Substitute Options: If you don’t have barbecue sauce, make a quick version by mixing ketchup, brown sugar, vinegar, and a pinch of smoked paprika. Hoisin sauce with a bit of soy sauce also works as a sweet and savory alternative.
- Tip: Adjust sweetness or spice levels to your preference and based on what’s available, as barbecue sauce can be customized easily.
Spices (Paprika, Oregano, Cumin)
- Substitute Options: Common household spices work well in this recipe. If paprika isn’t available, a bit of chili powder or smoked paprika can add similar warmth. Italian seasoning can stand in for oregano, and a pinch of coriander or cinnamon can subtly enhance flavor in place of cumin.
- Tip: Don’t worry about exact matches – many warm spices blend well with the sweet and savory elements in pulled pork.
Budget Tips
Pork Shoulder: Look for sales on pork shoulder or buy it in bulk to save. This cut is often cheaper than other meats and ideal for slow cooking. If bone-in is less expensive than boneless, opt for it. The bone adds flavor and can be used to make stock.
Barbecue Sauce: Use a store-brand barbecue sauce or make your own with ketchup, vinegar, brown sugar, and spices for a cost-effective alternative.
Orange Juice: Use frozen orange juice concentrate, or squeeze fresh juice from discounted oranges.
Spices: Buy chili powder and smoked paprika in bulk or from discount stores to save on pantry staples.
Batch Cooking: Double the recipe when pork shoulder is on sale to prepare meals for the week or to freeze for later use.
Meal Pairings: Pair pulled pork with affordable sides like rice, beans, coleslaw, or roasted vegetables. These stretch the meal without adding much to the cost.
Portion Control: Divide cooked pulled pork into single-serving containers to avoid overeating or wasting leftovers.
Onions and Garlic: Buy these staples in bulk and store properly to extend their shelf life. Pre-dice and freeze extras for future recipes.
Homemade Broth: Use the pork bone (if using bone-in) to make a flavorful homemade broth for soups, saving on store-bought stock.
Essential Kitchen Tools
Slow Cooker: A programmable slow cooker with multiple settings for low, high, and warm is perfect for hands-off cooking of pulled pork and jackfruit recipes.
Cast Iron Skillet: Ideal for sautéing onions and garlic, and for preparing the jackfruit mixture in the vegan recipe.
Meat Thermometer: Ensures the pork shoulder is cooked to a safe internal temperature for perfect results every time.
Shredding Claws: These make shredding cooked pork or jackfruit quick and effortless.
Mandolin Slicer: Perfect for slicing onions uniformly for both recipes.
Mixing Bowls: A set of durable mixing bowls for combining sauces and marinades with ease.
Silicone Spatula: Great for stirring barbecue sauce and scraping bowls clean.
Bun Warmer Basket: Keeps hamburger buns warm and ready to serve, adding a professional touch to meals.
Garlic Press: A handy tool for quickly mincing garlic without the mess.
Storage Containers: Airtight, freezer-friendly containers for storing leftovers or prepped ingredients like shredded pork or jackfruit.
Repurposing Leftovers
Slow Cooker Pulled Pork Tacos
- Instructions: Warm the pulled pork in a skillet over medium heat, adding a splash of lime juice or hot sauce for extra flavor. Serve in warmed tortillas with shredded cabbage, diced tomatoes, and avocado slices.
- Tip: For extra crispness, briefly toast the tortillas on a skillet before filling them; this will keep them from getting soggy and add a pleasant texture.
BBQ Pulled Pork Sandwiches
- Instructions: Toast buns lightly, then layer pulled pork on the bottom bun. Top with coleslaw or pickles and a drizzle of barbecue sauce if desired. Place the top bun and serve warm.
- Tip: Add melted cheese to the sandwich by placing a slice on the pork and broiling briefly before adding the top bun for a gooey, delicious twist.
Slow Cooker Pulled Pork Nachos
- Instructions: Spread tortilla chips on a baking sheet, then top with pulled pork, black beans, shredded cheese, and jalapeños. Bake at 375°F (190°C) for about 10 minutes, or until the cheese melts. Add fresh salsa, guacamole, and sour cream just before serving.
- Tip: Layer cheese both under and over the pulled pork to help hold the toppings in place and give each chip a cheesy bite.
Slow Cooker Pulled Pork Stuffed Bell Peppers
- Instructions: Halve bell peppers lengthwise and remove seeds. Mix pulled pork with cooked rice or quinoa, black beans, and a bit of cheese, then stuff the peppers. Place in a baking dish and bake at 350°F (175°C) for 20-25 minutes, or until the peppers are tender.
- Tip: Add a spoonful of salsa or enchilada sauce on top of each stuffed pepper before baking to keep the filling moist and add a little extra flavor.
Slow Cooker Pulled Pork Breakfast Hash
- Instructions: In a skillet, cook diced potatoes (or sweet potatoes) with a bit of oil until golden and crisp. Add onions, bell peppers, and pulled pork, stirring until heated through. Serve with a fried or scrambled egg on top.
- Tip: Season with smoked paprika or chipotle powder to add a smoky depth that complements the pork and veggies in the hash.
Slow Cooker Pulled Pork Quesadillas
- Instructions: Heat a skillet over medium heat. Place a tortilla on the skillet, sprinkle a layer of shredded cheese over half, then add pulled pork and optional diced onions or bell peppers. Sprinkle a bit more cheese over the filling, then fold the tortilla in half. Cook for 2-3 minutes on each side, or until the cheese is melted and the tortilla is golden brown. Repeat with more tortillas as needed.
- Tip: Press down gently with a spatula while cooking to help seal the quesadilla and ensure even browning. Serve with sour cream, salsa, or guacamole for dipping.
Slow Cooker Pulled Pork Pizza
- Instructions: Spread a thin layer of barbecue sauce or marinara on a pizza crust. Top with pulled pork, thinly sliced red onions, and shredded mozzarella. Bake at 425°F (220°C) for 10-12 minutes, or until the cheese is melted and bubbly. Garnish with fresh cilantro or parsley.
- Tip: Brush the pizza crust with a bit of olive oil and garlic before adding toppings for added flavor and a crispy edge.
