Sweet and Spicy Pulled Pork has that perfect balance of heat and sweetness. It’s a slow-cooked dish that’s ready when you need an effortless and delicious dinner.
I’ve been sharing plenty of quick 30-minute meals lately, so it’s time to change things up with something slower—about 8 hours slow.
This Slow Cooker Sweet and Spicy Pulled Pork is totally worth the wait. No pre-searing or overnight marinade needed. The slow cooker does all the work!
Table of Contents
Reasons to Love This Pulled Pork
- Ideal for family dinners or meal prepping.
- Slow cooking makes the pork melt-in-your-mouth delicious.
- Make a big batch and store the leftovers for easy future meals.
Recipe Ingredients
Pork Loin Roast – A leaner option than pork shoulder, great for pulled pork but with less fat.
Brown Sugar – Light or dark works, with dark giving a richer flavor.
BBQ Sauce – Optional but it will bring a smoky, sweet finish to the pork.
For a full list of ingredients and amounts, see the recipe card below.
Variations
Swap Pork Loin for Pork Shoulder – Pork shoulder is a great alternative, adding more fat, which melts during cooking, making the pork juicier and easier to shred.
Herb and Spices – For a smoky kick, go with cumin and smoked paprika, or add thyme and rosemary for an earthy vibe. If you’re craving more heat, toss in chipotle peppers, chili powder, or cayenne pepper.
How to Make Sweet and Spicy Pulled Pork
For the Pork
Step #1: Pat the pork dry and place it in a 5-quart or larger slow cooker. In a small bowl, combine brown sugar and spices. Rub the mixture over the top and sides of the pork. Drizzle the vinegar over the top.
Step #2: Cover and cook on low for 8 to 10 hours or until the pork shreds easily with a fork.
Step #3 (Optional): Preheat the oven broiler. Spread the shredded pork onto a baking sheet. Broil 6 inches away from the heat source for 4 to 6 minutes until slightly crispy. Toss the boiled pork with 1 cup BBQ sauce.
For the Simple Slaw
Step #1: Place the cabbage and carrot in a large bowl.
Step #2: Combine the olive oil, vinegar, sugar, salt, and pepper in a small bowl and whisk vigorously to emulsify. Pour over the cabbage mixture and toss to coat.
Step #3: Let sit for 10 minutes before serving.
Expert Tips
Trim Excess Fat – Removing most of the fat before cooking helps prevent the dish from becoming greasy while keeping the meat tender and flavorful.
Use a Meat Thermometer – Check that the pork’s internal temperature reaches between 195°F (90°C) and 205°F (96°C) for the easiest shredding.
FAQs
Pulled pork isn’t just for sandwiches! It’s amazing on nachos, pizza, or salads. You can fold it into tacos, burritos, or quesadillas for a quick meal.
Absolutely! A little liquid smoke can boost that smoky flavor, especially if you’re using a slow cooker. It gives you that delicious BBQ taste without needing a grill or smoker!
Storage Information
To store your leftover Pulled Pork, refrigerate it in an airtight container for up to 4 days. You can also freeze it for up to 3 months.
To reheat, thaw frozen pork in the refrigerator overnight, then warm it on the stovetop over medium heat or in the microwave until heated through. For crispy edges, broil the reheated pork for a few minutes.
More Delicious Pork Recipes You’ll Love
Sweet and Spicy Pulled Pork Recipe
RECOMMENDED PRODUCTS
Ingredients
For the Pork
- 2.5 pounds boneless pork loin roast
- 1 tablespoon brown sugar
- 1 teaspoon Garlic Powder
- 1 tsp Sea Salt
- 1/2 teaspoon Red Pepper Flakes
- 1/4 teaspoon Lemon Pepper
- 1/4 teaspoon Ginger
- 1 tbsp apple cider vinegar
- Choice of BBQ sauce - optional
Simple Slaw
- 2 cups shredded green cabbage
- 1 cup shredded red cabbage
- 1/4 cup grated carrot
- 2 tablespoons extra virgin olive oil
- 1 tablespoon apple cider vinegar
- 1 tablespoon white sugar
- 1/2 teaspoon salt
- 1/4 teaspoon Black Pepper
Instructions
For the Pork
- Pat the pork dry and place it in a 5-quart or larger slow cooker. In a small bowl, combine brown sugar and spices. Rub the mixture over the top and sides of the pork. Drizzle the vinegar over the top.
- Cover and cook on low for 8 to 10 hours or until the pork shreds easily with a fork.
- Optional: Preheat the oven broiler. Spread the shredded pork onto a baking sheet. Broil 6 inches away from the heat source for 4 to 6 minutes until slightly crispy. Toss the boiled pork with 1 cup BBQ sauce.
For the Simple Slaw
- Place the cabbage and carrot in a large bowl.
- Combine the olive oil, vinegar, sugar, salt, and pepper in a small bowl and whisk vigorously to emulsify. Pour over the cabbage mixture and toss to coat.
- Let sit for 10 minutes before serving.
NOTES
Nutrition
The pork came out fall-apart tender and soaked up the sauce, making it really easy to serve a crowd.