ClockPlayEmailInstagramLinkSMSTwitterYouTubeWhatsAppXSearchClockRight ArrowArrow DownCaret downCaret upCaret leftCaret rightHamburger MenuPop OutThumbs upThumbs up buySpeechAudio onReplayPlusMinusSad smiley faceNo resultsSwapMore
Skip to Content
98% would make again

Bacon-Wrapped Slow-Cooker Pulled Pork

Tasty Team

Ingredients

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

Coleslaw

  • ½ cup mayonnaise (120 g)
  • 1 tablespoon sugar
  • 2 teaspoons mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups shredded red cabbage (200 g)
  • 2 cups shredded cabbage (200 g)
  • 1 cup shredded carrot (110 g)

Nutrition Info

  • Calories 662
  • Fat 47g
  • Carbs 10g
  • Fiber 3g
  • Sugar 5g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  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!

Ingredients

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

Coleslaw

  • ½ cup mayonnaise (120 g)
  • 1 tablespoon sugar
  • 2 teaspoons mustard
  • 1 tablespoon lemon juice
  • 1 tablespoon apple cider vinegar
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 cups shredded red cabbage (200 g)
  • 2 cups shredded cabbage (200 g)
  • 1 cup shredded carrot (110 g)

Nutrition Info

  • Calories 662
  • Fat 47g
  • Carbs 10g
  • Fiber 3g
  • Sugar 5g
  • Protein 49g

Estimated values based on one serving size.

Preparation

  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!

Submit a recipe to Tasty

Have a recipe of your own to share?Submit your recipe here.

Submit your recipe here.