by Diana Rattray
A picnic ham or smoked pork shoulder makes delicious pulled pork sandwiches with deep, smoky flavor. The ham-like flavor pairs nicely with spicy yellow mustard, but feel free to use barbecue sauce, a mustard and mayo combination or honey mustard, or another sauce that goes well with the flavor of ham.
The preparation is straightforward, with some vinegar and honey along with a few basic seasonings. I used a bone-in picnic in a 7-quart oval cooker. If your slow cooker is a smaller model, you may have to find a small roast or look for a 3-pound boneless picnic pork roast.
This pulled smoked pork is great with beans, too. Instead of making sandwiches, serve the pork alongside baked beans or serve it with roasted potatoes. If you have leftovers, it makes fantastic hash with leftover potatoes. Or convert this slider recipe with pulled smoked pork, honey mustard, and Swiss or fontina cheese—serve the sliders with coleslaw and pickles.
How to Store Leftover Pulled Pork
- Refrigerate completely cooled pulled pork in an airtight container or food storage bag within 2 hours and consume it within 4 days.
- To freeze, transfer the cooled pulled pork to a resealable freezer bag or freezer-safe container. Freeze for up to .
Slow Cooker Pulled Smoked Pork
A smoked pork shoulder (also known as picnic ham) gives pulled pork a smoky flavor similar to ham, and it makes amazing sandwiches! Serve the pulled smoked pork on hoagie rolls with spicy mustard!
- Prep Time: 10 minutes
- Cook Time: 5 hours
- Total Time: 5 hours 10 minutes
- Yield: 10 to 12 servings 1x
- Category: Pulled Pork, Picnic Ham
- Method: Slow Cooker
Ingredients
- 1 picnic ham, about 5 to 6 pounds bone-in or 3 pounds boneless
- 1 1/2 cups apple cider vinegar
- 1/2 cup honey, or packed brown sugar
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon crushed red pepper flakes
- 8 to 10 sandwich buns, toasted if desired
- Optional toppings: yellow or Dijon mustard or honey mustard, coleslaw, dill pickle slices, thinly sliced red onion, or bbq sauce
Instructions
- Pat the smoked pork picnic dry with paper towels and place it in the slow cooker.
- Combine the vinegar, brown sugar, black pepper, and crushed red pepper; pour over the ham.
- Cover and cook on high for 5 to 6 hours or on low for 8 to 9 hours.
- Remove the meat to a plate. When the pork is cool enough to handle, discard the bones and excess fat and shred the meat.
- Serve the shredded pork on buns or hoagie rolls along with your favorite toppings.
