I decided to try pulled pork in my slow cooker, as that seemed like a care-free way to let the meat cook unattended for many hours. I did make a few changes. I put the roast on a bed of onions and mixed them in with the shredded meat once the dish was cooked. I used apricot nectar instead of mango, and I didn’t have any liquid smoke. The recipe suggested serving cole slaw in the sandwiches too, but I didn’t get that far. The brussels sprouts were my token green vegetable. This is a delicious recipe combination. I found these recipes on Maggies’s One Butt Kitchen blog.

pork roast in the slow cooker
delicious barbeque sauce
shredded pork mixed with sauce, with extra sauce to mix in
pulled pork sandwich with brussel sprouts

Pulled Pork Sliders

4 pounds pork butt, trimmed of fat

1 – 12 oz bottle of ale (or ginger beer)

1 tablespoon fresh grated ginger

1 – 11 oz can of mango nectar (or other fruit flavor)

2 tbsp brown sugar

1 tsp salt

1/2 tsp minced garlic

1/4 tsp freshly cracked pepper

1/2 tsp liquid smoke (optional)

1 dozen small rolls

  • In a medium-sized bowl, whisk together fruit nectar, brown sugar, salt, garlic, pepper, and liquid smoke. Set aside. In a roasting pan, or slow cooker place trimmed pork. Pour the bottle of ginger beer over the meat, and repeat with the nectar mixture.
  • Cover, Bake at 300 for 4-5 hours. If using a slow cooker, cover, and cook on high for 5 hours, or on low for 10 hours.
  • When meat easily pulls apart, remove from pan, let it rest for 10 minutes.
  • Pull apart with forks and mix with Honey Mango Barbecue Sauce.
  • To make sliders:
  • Slice rolls in half. Lightly toast on low under broiler.
  • Top with Honey Mango Barbecue Sauce.
  • Serve immediately.

Honey Mango Barbeque Sauce

1 1/2 cups Ketchup

1/2 cup Mango chutney

1/2 cup apple cider vinegar

1/2 cup brown sugar

1/4 cup honey

1 tbsp honey mustard

1 tbsp Worcestershire sauce

2 tsp freshly ground black pepper

1/2 teaspoon minced garlic

Combine all ingredients in a medium-sized sauce pan, simmer for about 1 hour or until reduced by half. Set aside until ready to use.


16 thoughts

  1. Using the slow cooker during the summer for pulled pork is a wonderful idea. Of course using the oven produces a great result but it also heats up the kitchen. Nice recipe.


  2. Yum! I’ve only used my slow cooker a few times and one of those times I made pulled pork. It doesn’t get easier than that. I’ll have to try it with the onions on the bottom.


  3. The ingredient list seems a little short…tee-hee!
    I was expecting the story of a bouncing plastic packet in the sous-vide cooker…It’s supposed to be very slow too.
    Love your posts!


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