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!
A smoked pork shoulder, or picnic ham, 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 with baked beans or 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.
What You’ll Like About This Dish
Smoky and savory. Picnic ham gives the pork a ham-like, smoky flavor that’s deeply satisfying.
Slow cooker ease. Set it and forget it—perfect for busy days or hands-off cooking.
Versatile serving options. Great in sandwiches, sliders, or as a main dish with sides.
Feeds a crowd. Makes 10 to 12 servings—ideal for game day or gatherings.
Ingredient Notes
- Picnic ham or smoked pork shoulder: Bone-in gives the best flavor, but a boneless roast works if your cooker is small.
- Apple cider vinegar: Adds acidity and balances the rich, smoky meat.
- Honey or brown sugar: For a touch of sweetness.
- Crushed red pepper flakes: Optional, but adds a gentle kick.
- Sandwich buns: Hoagie rolls, hamburger buns, or slider buns all work well.
- Optional toppings: Try mustard, coleslaw, pickles, thin red onion slices, or barbecue sauce.
Steps to Make Slow Cooker Pulled Smoked Pork
- Pat the smoked pork dry and place it in the slow cooker.
- Combine vinegar, honey or brown sugar, pepper, and crushed red pepper.
- Pour the mixture over the pork and cover.
- Cook on high for 5 to 6 hours or low for 8 to 9 hours.
- Remove the meat and let it cool slightly, then discard bones and excess fat.
- Shred the meat and serve on buns with your desired toppings.
Tips
- Make sure your pork fits in the slow cooker—cut it down if needed.
- Bone-in roasts often yield more flavor than boneless cuts.
- Taste the shredded pork before adding toppings to adjust for sweetness or spice.
Recipe Variations
- Use barbecue sauce. Skip the vinegar and sweetener and cook with your favorite BBQ sauce.
- Make it spicier. Add cayenne or hot sauce to the cooking liquid.
- Slider-style version. Pile pork on small buns with honey mustard and Swiss or fontina cheese.
- Use for hash. Combine leftovers with diced potatoes and pan-fry until crisp.
Serving Suggestions
- Serve on toasted hoagie rolls with yellow or Dijon mustard.
- Pair with coleslaw and baked beans for a hearty meal.
- Add pickles and red onion for contrast and crunch.
- Use leftovers in tacos, quesadillas, or breakfast hash.
How to Store (and Reheat)
Refrigerate: Let pulled pork cool completely, then transfer to an airtight container. Store in the fridge for up to 4 days. Freeze: Place cooled pulled pork in freezer bags or containers. Freeze for up to 3 months. Thaw in the refrigerator overnight before reheating. Reheat: Warm gently in a saucepan with a splash of water or broth, or microwave in short bursts until heated through.
Slow Cooker Pulled Smoked Pork
Ingredients
- 1 picnic ham (smoked pork shoulder), 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
- 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.
Nutrition
Disclaimer:
Our nutritional information is based on a third-party application that analyzes the ingredients list to determine the values. The information is meant to be helpful, but should be considered an estimate. Values may differ depending on measurements, brands, serving variations, and database availability.
