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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)



  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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