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Easy Peasy Pulled Pork in the Slow Cooker for a Crowd

Posted Jan 17 2013 2:11am


 When it comes to cooking for a crowd, the slow cooker or Crock-pot is my best friend and favorite kitchen appliance.  Nothing is easier to cook in as long as you plan ahead of time and have everything ready to go that morning.  Even better, many dishes can be made a day or two ahead of time so that when I'm entertaining I can finish up cooking the day of the party without spending all day long and all of my energy just cooking.  I've spent too many years being exhausted before company even got to my house to even enjoy them but years ago I figured out I could still cook nice home-made meals without making myself tired, cranky, and crazy.

This recipe for slow cooker pulled pork is great for a crowd of 12-16, depending on how hearty the appetites are, and it goes together in a snap, can be made ahead, and leaves one less thing to have to think about before company shows up. 


Glenna's Easy Pulled Pork in a Slow Cooker/Crockpot

Recipe by Glenna Anderson Muse


  • 5 lb Pork Roast, trimmed
  • 2 cups apple juice or white wine
  • Salt and Pepper
  • 2 16 oz jars Herdez Salsa  or your choice of brand/flavor/heat salsa
  • 1 Tbsp Cavender's Seasoning or other All-purpose, no salt added, seasoning mix such as Emeril , Mrs. Dash , or Paula Dean House Seasoning
  • 18 oz bottle KC Masterpiece BBQ Sauce or sauce/flavor of choice


1) Trim pork roast of large fat deposits.  Season generously on all sides with salt and pepper.  Pour juice into 5 qt or larger slow cooker and place pork roast on top.  Cook for 8 hours on high or until starting to fall apart.

2)  Remove from slow cooker onto large cutting board. With 2 forks, pull apart into bite-sized chunks.

3)  Mix salsa, seasoning, and 2 cups BBQ sauce in a bowl. 

4)  Place pork chunks back into slow cooker, alternating in layers with sauce until everything is in cooker.  Mix together, making sure that sauce coats all of the meat but is not soupy.  Can add more BBQ sauce if needed.

5) Turn down to low and cook for an additional 2-4 hours to allow flavors to meld before serving.

Roast can be pre-cooked a day or two ahead of time and finished (pulled/sauced) on the day of serving.

Serves 12-16.


 Other recipes for a crowd:

Related articles Baked Mostaccioli w/ All Day Slow Cooker/Crockpot Meat Sauce
Thanksgiving Sides: Ozarks-style Slow Cooker Dressing/Stuffing
Portable Feast for a Crowd: Thanksgiving Turkey (or Chicken) & Dressing in the Slow Cooker
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