Oh, let me tell you about my absolute favorite lazy-day dinner – this Crockpot Pulled Pork served with coleslaw and baked potato wedges! It’s the kind of meal that makes you feel like a kitchen genius with barely any effort. I first tried this combo when my sister visited last summer, and now it’s my go-to when I want something hearty, flavorful, and fuss-free.

The magic happens while you go about your day – just toss everything in the slow cooker in the morning, and by dinnertime you’ve got fall-apart tender pork that practically shreds itself. Paired with that crisp, tangy coleslaw and golden potato wedges? Pure comfort food perfection. What I love most is how the sweet smoky pork balances with the fresh crunch of the slaw – it’s a match made in dinner heaven!

Why You’ll Love This Crockpot Pulled Pork

Let me count the ways this pulled pork will become your new best friend in the kitchen:

• Set it and forget it magic: Throw everything in the crockpot in the morning, and come home to a house smelling incredible with dinner ready to go. Perfect for busy weeknights!
• Flavor that’ll knock your socks off: That perfect sweet-and-smoky barbecue flavor soaks into every tender bite while it cooks low and slow.
• Crowd-pleaser alert: Whether it’s game day, family dinner, or potluck time, this dish always disappears fast. I’ve yet to meet someone who doesn’t go back for seconds.
• Leftovers for days: The pork keeps beautifully and tastes even better the next day – if you’re lucky enough to have any left!
• Endless serving options: Pile it high on buns, stuff it in tacos, or just eat it straight from the pot (no judgment here).

Ingredients for Crockpot Pulled Pork with Coleslaw and Potato Wedges

Okay, let’s gather our lineup of ingredients – this is where the magic starts! I promise, nothing too fancy here, just good, honest ingredients that come together beautifully. Here’s what you’ll need:

For the Pulled Pork:

• 3 lbs pork shoulder (also called pork butt) – look for one with nice marbling
• 1 cup of your favorite barbecue sauce (I’m partial to Sweet Baby Ray’s, but use what you love!)
• 1 large onion, sliced thin – these melt into the most amazing sweetness
• 2 cloves garlic, minced (or 1 tsp garlic powder if you’re in a pinch)
• 1 tbsp brown sugar – packed, please! This helps with that gorgeous caramelization
• 1 tsp smoked paprika – trust me, this makes all the difference
• 1 tsp salt (I use kosher)
• ½ tsp black pepper – freshly ground if you have it

For the Coleslaw:

• 4 cups shredded cabbage (I like half green, half purple for color)
• ½ cup mayonnaise (Duke’s is my secret weapon here)
• 1 tbsp apple cider vinegar – just enough tang to balance the creaminess

For the Potato Wedges:

• 4 medium russet potatoes – scrubbed clean (skin on for extra crispiness!)
• 2 tbsp olive oil
• 1 tsp garlic powder – because everything’s better with garlic

How to Make Crockpot Pulled Pork

Alright, let’s get cooking! This is where the real magic happens, and I promise it’s easier than you think. Here’s how I make my foolproof pulled pork every single time:

First, grab that beautiful pork shoulder and pat it dry with paper towels – this helps the seasoning stick better. Don’t worry about trimming too much fat; that’s where all the flavor comes from! In goes the pork to your crockpot (no preheating needed – isn’t slow cooking wonderful?).

Now, sprinkle the brown sugar, paprika, salt, and pepper all over the pork like you’re giving it a little spice massage. Scatter those sliced onions and minced garlic around it – they’ll melt into something amazing. Pour your barbecue sauce over everything, then resist the urge to stir (I know it’s tempting!).

Set your crockpot to low for 8 hours or high for 4 hours if you’re in a hurry. Walk away and let the magic happen! When it’s done, the pork should fall apart when you poke it with a fork. Transfer it to a big bowl and use two forks to shred it – the meat should practically do this on its own. Mix some of that delicious cooking liquid back in to keep it moist and flavorful.

Preparing the Coleslaw

While the pork is cooking, let’s make that crunchy coleslaw to balance all that richness. Take your shredded cabbage (I love the mix of colors!) and toss it in a big bowl. In a separate small bowl, whisk together the mayo and apple cider vinegar until it’s smooth and creamy. Pour it over the cabbage and mix gently – you want every strand coated but not drowned. Cover and pop it in the fridge for at least an hour before serving – this chilling time lets the flavors get to know each other and the cabbage gets that perfect crisp-tender texture.

Baking the Potato Wedges

About an hour before dinner, let’s get those potato wedges going. Preheat your oven to 400°F – the high heat is key for crispiness! Cut your scrubbed potatoes into wedges (no need to peel – the skins get wonderfully crispy). Toss them in a bowl with olive oil, garlic powder, and a pinch of salt until they’re all nicely coated. Spread them out on a baking sheet in a single layer – crowding makes them steam instead of crisp up. Bake for about 25 minutes, flipping halfway, until they’re golden brown and perfect for dipping in that extra barbecue sauce!

Tips for Perfect Crockpot Pulled Pork

After making this recipe more times than I can count, I’ve picked up some tricks that take it from good to “oh my goodness, what’s your secret?” levels:

• Slow cooker liners are lifesavers – I resisted them at first, but now I won’t make pulled pork without one. No more scrubbing baked-on sauce!
• Let the pork rest for 10 minutes after cooking before shredding – it keeps all those delicious juices right where they belong.
• Taste and adjust the sauce after shredding – sometimes I add a splash of apple cider vinegar for tang or a drizzle of honey if I want it sweeter.
• Fat is flavor – don’t trim off too much from the pork shoulder. That marbling melts into pure deliciousness during cooking.
• Low and slow wins the race – if you have the time, the low setting gives the most tender, flavorful results every time.

Serving Suggestions for Crockpot Pulled Pork

Now for the best part – loading up your plate! My favorite way to serve this is piled high on soft brioche buns with extra barbecue sauce and a big scoop of that crunchy coleslaw right on top. The potato wedges go perfect on the side for dipping. But honestly? This pork is so good it doesn’t need fancy presentation – sometimes I just grab a fork and dig right in!

For taco night, swap the buns for warm tortillas and add some pickled onions. Or go Southern-style with cornbread instead of potato wedges. Keep extra sauce on the table – everyone always wants more!

Storing and Reheating Crockpot Pulled Pork

Here’s the beautiful thing about this pulled pork – it might taste even better the next day! Store leftovers in an airtight container in the fridge for up to 4 days. For longer storage, freeze portions in ziplock bags (with some cooking liquid to keep it moist) for 2-3 months. When reheating, I add a splash of water or broth and warm it gently in the microwave or on the stove – low and slow keeps it from drying out. Pro tip: The coleslaw is best fresh, but the pork? It just gets more flavorful!

Nutritional Information

Here’s the scoop on what’s in a serving of this delicious meal (about 1/6th of the recipe): roughly 520 calories with 30g protein to keep you satisfied. The coleslaw adds a fresh crunch for just 5g carbs per serving, while those golden potato wedges bring the perfect crispy texture. Remember, nutritional values are estimates and vary based on ingredients used – especially with things like barbecue sauce brands and how much fat renders from your pork. But honestly? When something tastes this good, I don’t count too closely!

Frequently Asked Questions

I get asked about this crockpot pulled pork all the time – here are the questions that pop up most often:

Can I use a different cut of pork?
Absolutely! While pork shoulder is my go-to (that fat content makes it so tender), pork loin works too – just add an extra ¼ cup of liquid since it’s leaner. I’ve even used country-style ribs in a pinch!

How long can I store leftovers?
The pork keeps beautifully for 3-4 days in the fridge (if it lasts that long!). Freeze portions for up to 3 months – I like to pack it with some cooking liquid to prevent drying out when reheating.

Can I make this ahead for a party?
You bet! Cook the pork the day before, shred it, and store it in the fridge with the juices. Just reheat gently before serving – the flavors actually deepen overnight!

What if I don’t have barbecue sauce?
No worries! Mix ½ cup ketchup with 2 tbsp each brown sugar and apple cider vinegar, plus a dash of Worcestershire sauce. It won’t be exactly the same, but still delicious!

Why is my pork dry?
Two likely culprits: overcooking (stick to the recommended times) or not using enough sauce/liquid. Always save that cooking liquid to mix back in after shredding!

Share Your Crockpot Pulled Pork Experience

I’d love to hear how your pulled pork turns out! Did your family go crazy for it like mine does? Snap a photo of your masterpiece and tag me – nothing makes me happier than seeing your versions of this recipe. And if you’ve got any brilliant tweaks, share those too! This recipe’s all about making it your own.

Irresistible Crockpot Pulled Pork Dinner in 3 Steps

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• Author: ushinzomr
• Total Time: 8 hours 15 minutes
• Yield: 6 servings 1x
• Diet: Low Lactose

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Description

Tender and flavorful pulled pork cooked in a crockpot, served with crunchy coleslaw and crispy baked potato wedges.

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Ingredients

Scale 1x2x3x

• 3 lbs pork shoulder
• 1 cup barbecue sauce
• 1 onion, sliced
• 2 cloves garlic, minced
• 1 tbsp brown sugar
• 1 tsp paprika
• 1 tsp salt
• 1/2 tsp black pepper
• 4 cups shredded cabbage (for coleslaw)
• 1/2 cup mayonnaise (for coleslaw)
• 1 tbsp apple cider vinegar (for coleslaw)
• 4 medium potatoes (for wedges)
• 2 tbsp olive oil (for wedges)
• 1 tsp garlic powder (for wedges)

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Instructions

1. Place pork shoulder, onion, garlic, brown sugar, paprika, salt, and pepper in the crockpot.
2. Pour barbecue sauce over the pork.
3. Cook on low for 8 hours or high for 4 hours.
4. Shred the pork with two forks.
5. For coleslaw, mix shredded cabbage, mayonnaise, and apple cider vinegar.
6. For potato wedges, cut potatoes, toss with olive oil and garlic powder, and bake at 400°F for 25 minutes.
7. Serve pulled pork with coleslaw and potato wedges.

Notes

• Use a slow cooker liner for easy cleanup.
• Adjust barbecue sauce to taste.
• Let pork rest for 10 minutes before shredding.

• Prep Time: 15 minutes
• Cook Time: 8 hours
• Category: Main Course
• Method: Slow Cooking
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 520
• Sugar: 15g
• Sodium: 800mg
• Fat: 25g
• Saturated Fat: 7g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 45g
• Fiber: 5g
• Protein: 30g
• Cholesterol: 90mg

Keywords: crockpot, pulled pork, coleslaw, potato wedges