Betty's Slow Cooker Pulled Pork Barbecue Sandwich (Culinary Institute of America)

Betty demonstrates how to make a SLOW COOKER PULLED PORK BARBECUE SANDWICH. This is a wonderful recipe from the Culinary Institute of America


Boneless pork butt 5 Pound (shoulder)
Thinly sliced onions 3 Cup (48 tbs) (about 2 large)
Crushed tomatoes 28 Ounce (1 can)
Crushed garlic 1 Tablespoon
Smoked paprika 3 Tablespoon
Chili powder 1/2 Teaspoon
Dried chipotle chile/Hot pepper 1/2 Teaspoon
Ground cumin 1 1/2 Tablespoon
Apple cider vinegar 1 Cup (16 tbs)
Light brown sugar 3/4 Cup (12 tbs)
Kosher salt 1 1/2 Tablespoon
Ground black pepper To Taste



Remove the excess fat from the exterior of the pork. (It is fine to leave some on, as we will skim off fat later. If the pork is one large piece, cut it into two or three pieces.)

Place the onions, tomatoes, garlic, paprika, chili powder, chipotle, cumin, vinegar, brown sugar and salt into the slow cooker and toss to combine.

Add the pork and mix it with the other ingredients. Cover.

Set the slow cooker for 8 hours on low.

After 4 hours, turn the meat over once, replace the lid and continue to cook.

When the cooking is complete, remove the meat and set aside.

Skim any fat along the top of the cooking liquid, or allow the liquid to cool and then remove the fat.

Purée the remaining liquid to a sauce-like consistency it should be thick but smooth.

When the meat is cool enough to handle, use two forks to pull the pork into shreds. Season with black pepper.

Heat the puréed liquid and add it to the meat as desired, depending on how saucy you like your pulled pork.


To make the sandwich: Place a portion of the pulled pork onto the bottom half of a toasted bun, and top with barbecue sauce and coleslaw.


Sandwich buns as needed, split and toasted. Kansas City-style barbecue sauce, as needed. Coleslaw, as needed (optional).

Store leftover pulled pork in an airtight container for 5 to 6 days or in a freezer for up to 6 weeks.

Recipe Summary

Difficulty Level: Medium

Nutrition Facts

Serving size Complete recipe

Calories 6058Calories from Fat 3649

 % Daily Value*

Total Fat 405 g623.1%

Saturated Fat 160 g800%

Trans Fat 0 g


Sodium 16263 mg677.63%

Total Carbohydrates 252 g84%

Dietary Fiber 22 g88%

Sugars 164 g

Protein 378 g756%

Vitamin A % Vitamin C %

Calcium % Iron %

*Based on a 2000 Calorie diet