Pulled Pork With Peppers

By
Diana Rattray
Diana Rattray
Diana Rattray
Southern-cuisine expert and cookbook author Diana Rattray has created more than 5,000 recipes and articles in her 20 years as a food writer.
Learn about The Spruce Eats' Editorial Process
Updated on 06/16/21
Slow Cooker Pulled Pork Barbecue

The Spruce / Diana Rattray
Prep: 10 mins
Cook: 7 hrs
Total: 7 hrs 10 mins
Servings: 8 to 10 servings
Yield: 1 roast
Nutrition Facts (per serving)
1491 Calories
98g Fat
40g Carbs
107g Protein
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Nutrition Facts
Servings: 8 to 10
Amount per serving
Calories 1491
% Daily Value*
Total Fat 98g 125%
Saturated Fat 36g 179%
Cholesterol 408mg 136%
Sodium 1468mg 64%
Total Carbohydrate 40g 15%
Dietary Fiber 2g 7%
Total Sugars 30g
Protein 107g
Vitamin C 26mg 130%
Calcium 154mg 12%
Iron 7mg 38%
Potassium 1779mg 38%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
(Nutrition information is calculated using an ingredient database and should be considered an estimate.)

This pulled pork is so easy and convenient to prepare and cook in the slow cooker. Serve the shredded pork on toasted buns with slaw, pickles, and extra barbecue sauce.

Ingredients

  • 1 pork shoulder roast

  • 1 to 2 tablespoons grill seasoning, steak, burger, or spicy chicken

  • 2 limes, juiced, or about 1/4 cup of apple juice

  • 2 medium onions, sliced

  • 1 green bell pepper, seeded, coarsely chopped

  • 2 to 3 cups barbecue sauce, or to taste

Steps to Make It

  1. Put about half of the onions in the slow cooker. Place the pork roast on the onions and sprinkle generously with grill seasoning. Top with the remaining onions and peppers and drizzle with the lime juice.

  2. Cover and cook on high for 6 hours.

  3. Remove the roast and vegetables and shred. Discard juices and return the shredded pork to the slow cooker. Add barbecue sauce, cover, and cook on LOW for about 1 hour.

  4. Serve on toasted buns with coleslaw and pickles.​