Barbecued Pulled Pork

*5 Ing. or Fewer *Quick to Prep *Gluten-Free–Optional
Makes 10–12 servings
Prep. Time: 30 minutes Cooking Time: 4½–8½ hours Ideal slow-cooker size: 5-qt.
Needed at Time of Preparation:
3–4-lb. boneless pork picnic shoulder roast
salt and pepper to taste
½ cup water
Preparation Instructions:

  1. Place ingredients into a gallon-sized freezer bag.
  2. Remove as much air as possible and seal bag.
  3. Label with the information opposite, then freeze.
    TIP: If 10–12 servings are just too much for you, either split the recipe between 2 freezer bags or make it all and freeze the leftovers into portions appropriate for your family.
    Information for Freezer Bag:
    Makes 10–12 servings
    Cooking Time: 4½–8½ hours Ideal slow-cooker size: 5-qt.
    Needed at Time of Cooking/Serving:
    ½ tsp. salt
    1½ Tbsp. Worcestershire sauce *make sure yours is gluten-free if making this recipe gluten-free
    ¼ cup chopped onion
    ¼ cup brown sugar, packed
    1 cup ketchup
    ¼ cup white vinegar
    ⅛ tsp. black pepper
    1 Tbsp. prepared mustard
    10–12 hamburger rolls *use gluten-free rolls to make this recipe gluten-free


  1. Thaw bag completely for 24–48 hours or more.
  2. Grease interior of slow-cooker crock.
  3. Empty contents of freezer bag into the crock.
  4. Cover. Cook on Low 7½–8 hours, or on High 4–6 hours, or until an instant-read meat thermometer stuck into center of roast registers 145–150°F.
  5. Meanwhile, mix the salt, Worcestershire sauce, chopped onion, brown sugar, ketchup, white vinegar, black pepper, and prepared mustard together in a bowl. Set aside.
  6. When roast is cooked, place it on a cutting board or in a roomy bowl. Using 2 forks, pull the pork apart, shredding it.
  7. Return shredded pork to cooker. Stir in sauce and mix together well.
  8. Cover. Cook on High 20–30 minutes, or until mixture reaches a boil.
  9. Serve in hamburger rolls.

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