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Bacon-Wrapped Slow-Cooker Pulled Pork

by Hitomi Aihara featured in 5 Scrumptious Pulled Pork Recipes

Inspired by


for 8 servings

  • 3 lb
    boneless pork shoulder (1 kg)
  • 1 tablespoon
    sea salt
  • 1 teaspoon
    garlic powder
  • ½ tablespoon
    liquid smoke
  • 8 strips bacon


  • ½ cup
    mayonnaise (120 g)
  • 1 tablespoon
  • 2 teaspoons
  • 1 tablespoon
    lemon juice
  • 1 tablespoon
    apple cider vinegar
  • 1 teaspoon
  • 1 teaspoon
    black pepper
  • 2 cups
    shredded red cabbage (200 g)
  • 2 cups
    shredded cabbage (200 g)
  • 1 cup
    shredded carrot (110 g)
    Calories 662
    Fat 47g
    Carbs 10g
    Fiber 3g
    Sugar 5g
    Protein 49g

Estimated values based on one serving size.



  1. Quarter pork to portion into approximately ½-pound (225 gram) pieces. This will cut down cooking time.
  2. Place pork into a large bowl. Add salt, garlic powder, and liquid smoke, and mix until each piece of pork is evenly covered.
  3. Wrap each pork with 2 strips of bacon.
  4. Place pork into the slow cooker and cook for 6 hours on low.
  5. In a small bowl, combine mayonnaise, sugar, lemon juice, vinegar, salt, and pepper, and mix well.
  6. In a large bowl, add the vegetables and pour over the dressing and mix until the slaw is fully coated.
  7. Take pork out onto a baking sheet. With 2 forks, pull apart the meat into desired size.
  8. Broil on high for a few minutes to until the ends of the pork start to crisp up.
  9. Serve on a bun with slaw.
  10. Enjoy!




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