This amazing slow cooker pulled pork recipe is as equally easy as it is delicious. It takes less than 5 minutes to prep and easily feeds a crowd. Tender, juicy pulled pork is only a few simple ingredients away.
My favorite meat, hands down, is chicken. I eat it almost every day. But every once in awhile I just need to mix it up—jump outside my comfort zone and give my not-so-favorite foods a chance to shine. That’s why I picked up a huge chunk of pork shoulder when I was at the grocery store—and because I was dying to use my Crock-Pot.
Neither Jackson nor I had cooked pork shoulder before so we weren’t quite sure what to do with it at first. Then, we remembered the amazing pulled pork sliders we tried at a brewery the week before and that was all the inspiration we needed. We grabbed a jar of teriyaki sauce and a couple cans of pineapple and left the store.
This was seriously one of the easiest things we’ve ever made. We threw the ingredients in the Crock-Pot before work and the sweet teriyaki fumes greeted us when we got home. We barely talked through dinner that night—besides the mmmms and so goods. Now we get excited when we see pork shoulder at the grocery store because we know there’s a delicious Crock-Pot meal to be had.
- Boneless pork shoulder
- 1 1/2 cup teriyaki
- 2 (15 oz.) cans crushed pineapple
- 1 (14 oz.) bag coleslaw
- 1/2 cup Whole30 mayo
- Cover your Crock-Pot with a slow cooker liner and dump on can of crushed pineapple into the bottom.
- Place the pork shoulder into the slow cooker and pour the Teriyaki over the pork.
- Dump the other can of pineapple on to of the pork and set the slow cooker to low for 8-9 hours.
- Once the pork is cooked, shred the meat using two forks by pulling them away from each other.
- Empty the bag of coleslaw into a mixing bowl and stir in mayo. Keep stirring until the coleslaw is evenly coated in mayo.
- Serve with sweet potato or tortilla chips and you won’t be disappointed!