Slow Cooker Pulled Pork


Last Friday, I won tickets to the Pride of New York Harvest Fest from Ithaca’s Food Web. We’ve had so much to do around the house and I’ve had so much work lately that I was unsure about going to Syracuse for a day. Dan convinced me that we needed a date and a day away from our house projects (more on that soon), so we had our tickets put in Will Call and planned to head up to Syracuse on Saturday.

After getting a bit side-tracked doing some things around Ithaca, we made it to Syracuse by noon. On the drive, I worked on my new knitting project (my first in years) and we listened to the Ben Folds episode of the Nerdist podcast.

Side note: The interview with Ben Folds is entertaining and fascinating. I highly recommend it.

Once on the State Fair grounds, where the Harvest Fest was being held, we spent a few hours traveling from booth to booth, sipping wine and beer, nibbling on cheeses and tasting various sauces. Though we had fun, I have to say it wasn’t quite as awesome as the Madison Food & Wine show (very old post alert!).

However, we did come home with a bottle of an excellent sauce: Tom’s Bootleg BBQ Sauce. Tom, the friendly creator of the sauce, totally sold us on this sauce with a sample of it served over shredded chicken. I’m not usually a huge fan of BBQ sauce, but I love this one. Pulled pork for dinner just a few days later was a given.


Slow Cooker Pulled Pork

Prep Time: 40 minutes

Cook Time: PT6-8H

Yield: 10-12 servings

Slow Cooker Pulled Pork


  • 7 pounds pork shoulder
  • 2 medium yellow onions, chopped
  • 2 cups BBQ sauce, plus more for serving


  1. Trim the pork of all visible fat. Place the onions on the bottom of the crockpot and put the pork shoulder on top. Cover with the BBQ sauce, cover and cook on High for 6-8 hours. In the last half hour, reduce the heat to low so that the meat will be cool enough to handle.
  2. Transfer the meat to a large heat-safe bowl and shred the pork using two forks. Remove any gristle and the bones, then return the meat to the crockpot. Serve with additional BBQ sauce on a sandwich or over rice.

Make Ahead and Storage

The pork can be frozen in freezer bags with the air squeezed out for up to 6 months.


Slow-Cooker Pork & Beans


When I picked my parents up at the airport earlier this month, I made a point of stopping by the Piggery on our way home. They told me they had eaten rubbery Styrofoam-wrapped pork chops the night before, so I had to redeem pork for them. And what better way to do that than grilling pork chops from locally-raised, heritage-breed pigs?

While we were there, I noticed that smoked bones were a mere $2. Two dollars? Naturally, I had to buy one to make some smoked pork and beans.


Slow-Cooker Pork & Beans

Prep Time: 10 minutes

Cook Time: 6 hours

Yield: Serves 6-8

Slow-Cooker Pork & Beans

This is a great dish to come home to on a rainy day. To make it a more complete meal, serve the beans over cooked brown rice. If you'd like, add some sliced carrots and onions at the same time as the beans.


  • 1 2/3 pounds pork bones, preferably smoked
  • 1 lb Great Northern beans
  • 7 cups low-sodium chicken or vegetable stock
  • 1 1/2 teaspoon paprika
  • 1/2 teaspoon ground coriander
  • 1/2 teaspoon chili powder


  1. Combine all ingredients in a slow cooker and cook on low for 6 hours.
  2. Remove the bone and scrape off any remaining bits of meat. Serve.