Pigs in a Blanket
30 min
Crispy little sausage rolls topped with an everything bagel spice mix — great as a snack for the kids or a party appetizer. Makes about 40 pieces.
finger foodfor kidsparty
Slow Cooker BBQ Pulled Pork
Picked this up from a BBQ joint and never looked back. The pork literally falls apart and the sauce gets all caramelized and sticky.
Instructions
- 1
Mix brown sugar, paprika, garlic powder, onion powder, salt, and pepper in a bowl. Rub this spice mix all over the pork shoulder, getting into every crevice.
- 2
Heat oil in a large skillet over medium-high heat. Sear the pork shoulder on all sides until golden brown, about 3-4 minutes per side.
- 3
Transfer the seared pork to your slow cooker. Mix together ketchup, brown sugar, apple cider vinegar, Worcestershire sauce, liquid smoke, garlic powder, onion powder, paprika, salt, and pepper for the BBQ sauce.
- 4
Pour half the BBQ sauce over the pork in the slow cooker. Save the rest for later. Cover and cook on low for 8 hours or high for 4-5 hours, until the meat shreds easily with a fork.
- 5
Remove the pork and shred it with two forks. Strain the cooking liquid and skim off any fat. Mix the shredded pork with some of the cooking liquid and the remaining BBQ sauce until it's nice and saucy but not swimming.
Per average serving
543
Calories
kcal
33
Protein
g
15.9
Carbs
g
37.8
Fat
g
1.2g
Fiber
11.9g
Sugar
862mg
Sodium
Family Portions
2portions
Adults
2
Children
No children added
Ingredients
Per average serving
543
Calories
kcal
33
Protein
g
15.9
Carbs
g
37.8
Fat
g
1.2g
Fiber
11.9g
Sugar
862mg
Sodium
Tips from the kitchen
- Don't skip the sear. Those 3-4 minutes per side give you the brown crust that flavors the whole pot. A pale piece of pork makes for a flat-tasting end result.
- Hold back half the sauce like the recipe says. The portion you cook with mellows out over 8 hours, but the reserved half stays bright and sticky when you stir it in at the end.
- Test for doneness with a fork, not the clock. When two forks pull the meat apart with no resistance, it's ready. If it's still fighting you, give it another 30 to 60 minutes.
- Skim the fat off the strained cooking liquid before you add it back. Pork shoulder throws off a lot of grease, and skipping this leaves everything oily.
- Add the cooking liquid back a little at a time. You want the pork saucy, not sitting in a puddle. Easier to add more than to fix soupy pork.
Ways to vary it
- Swap the liquid smoke for a teaspoon of chipotle in adobo if you want some heat and smoke in one go. Stir it into the sauce mix.
- For a sweeter, stickier finish, add a tablespoon of honey or molasses to the reserved sauce before tossing it with the shredded meat.
- If you like a vinegar-forward Carolina style, bump the apple cider vinegar up by a splash and go lighter on the ketchup when mixing the final toss.
Storage & leftovers
Keeps in the fridge for up to 4 days in a sealed container. It freezes really well, so portion it out and freeze for up to 3 months. Reheat gently in a pot over low heat with a splash of water or extra sauce so it doesn't dry out, or microwave covered in short bursts.
What to serve with it
Pile it on soft buns with a scoop of coleslaw for crunch, and put out some pickles on the side. Cornbread or baked beans round it out if you're feeding a crowd.
UC
By Untrained ChefPublished 8 February 2026 · Updated 11 July 2026
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