“Pulled Pork”

Preparation info

  • Difficulty


Appears in

Slow Cook Modern

Slow Cook Modern

By Liana Krissoff

Published 2017

  • About

With apologies to those of you who know real pork barbecue, this is not it. But it can certainly help ease the cravings of expat southeasterners—say, those living in a northern city apartment with no access to a good barbecue joint, much less a decent home smoker setup.


  • 1 (5- to 6-pound/2.3- to 2.7-kg) bone-in Boston butt pork roast
  • Salt and freshly ground black pepper
  • ½ sweet onion, chopped
  • 4 cloves garlic
  • 1 (6-ounce/170-g) can tomato paste
  • ½ cup (120 ml) crushed tomatoes
  • ½ cup (120 ml) cider vinegar
  • ¾ cup (110 g) raisins
  • 2 teaspoons hot paprika
  • Soft split sandwich buns



Season the pork all over with about 2 teaspoons salt and plenty of pepper. In a large skillet or sauté pan over high heat, cook the pork until nicely browned on several sides, turning with tongs or a carving fork, about 10 minutes total. It’s okay if it doesn’t quite fit in the pan—just do your best to brown it in your largest skillet.

Meanwhile, put the onion, garlic, tomato paste, crushed tomatoes, vinegar, raisins, and paprika in the slow cooker and stir. Transfer the browned pork roast to the cooker. Pour ½ cup (120 ml) water into the hot skillet and stir to scrape up any browned bits, then scrape the liquid into the cooker. Cover and cook on high for 8 hours.


Using tongs or a carving fork and sturdy metal spatula, transfer the pork to a large baking pan.

With an immersion blender, puree the sauce in the cooker. With two forks or any other utensils that work for you, remove and discard the pork bones and any large pieces of fat, then shred the meat and return it to the sauce in the cooker to reheat. Serve on buns.