Pulled Pork with BBQ Sauce

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3.50 from 142 votes

Pulled Pork with BBQ Sauce

1 hour 10 minutes
Calories 350kcal


  • 1.6 kilograms pork shoulder (boneless, 3.5 lb)
  • 1 white onion (boneless, 3.5 lb)
  • 3 bay leaves
  • 1/3 cup barbecue sauce (boneless, 3.5 lb)
  • 1 tablespoon onion powder
  • 1 tablespoon garlic powder
  • 1 tablespoon paprika
  • 1 teaspoon smoked paprika
  • 2 teaspoons salt (boneless, 3.5 lb)
  • 1/2 teaspoon white pepper (boneless, 3.5 lb)


  • Preheat your slow cooker and set to high.
  • Mix all the spices in a bowl.
  • Score the skin of the pork by making cuts about an inch apart from one or both directions (and creating square cuts).
  • I prefer using a utility knife to score the skin.
  • It's sharp, you can easily adjust the blades to the required depth and the blades can be replaced.
  • Rub the spices into the pork.
  • Peel and roughly slice the onion.
  • Place in the preheated slow cooker and add bay leaves.
  • Place the pork on top of the onion and cover with a lid.
  • You won't need to use any water - there is plenty in the pork.
  • Cook on "high" for 5-6 hours, or on "low" 8-10 hours (exact time depends on the slow cooker).
  • When done, open the lid and let the hot steam out.
  • To make the pork crispy, preheat the oven to 200 °C/ 400 °F.
  • Using tongs or two forks, place the cooked pork on a baking sheet lined with parchment paper.
  • Cover the pork with the BBQ sauce and place in the oven.
  • Cook for 30-40 minutes.
  • Alternatively, instead of using the oven, place back in the slow cooker and cook covered for about an hour.
  • Meanwhile, prepare the sauce.
  • Pour the liquid with the cooked onions and bay leaves into a blender.
  • Pulse until smooth and set aside (I use a Kenwood blender).
  • When the pork is cooked and crispy, remove from the oven and place in a bowl.
  • Using two forks, shred the meat into smaller pieces.
  • Pour in the sauce from the blender and combine well.
  • Serve immediately with roasted vegetables or with Keto Buns and Easy Russian Slaw.
  • Otherwise, let it cool down and keep refrigerated for up to 5 days.
  • You can also freeze it in batches for up to 3 months.


Calories: 350kcal

Originally posted 2019-02-20 17:39:02.

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