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SUSTAINABILITY

Michigan Style Slow Cooker Pulled Pork Recipe

  • 15 Minutes
  • 5-6 Hours (on High)
  • 8 Persons
  • Contains Pork / Dairy-Free Option (omit butter)
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Ingredients:

Nutritional Information

(Per Serving – Approximate)

Calories:460 kcal
Carbohydrates:44 g
Sugars:22 g
Protein:34 g
Total Fat:18 g
Saturated Fat:7 g
Fiber:2 g
Sodium:840 mg

Pulled pork has a way of turning an ordinary meal into something that feels shared and satisfying. This Michigan-style version is ideal for backyard cookouts, graduation parties, fall tailgates, and family dinners where everyone builds their own sandwich.

The pork shoulder cooks low and steady until it shreds easily, soaking up a sauce made with barbecue, apple cider vinegar, warm spices, and golden light brown sugar. The sweetness balances the tang of the vinegar while helping the sauce settle into every strand of meat.

Instructions:

  1. Layer the Base: Add the vegetable oil to the bottom of your slow cooker. Place the pork roast inside.
  2. Whisk & Pour: In a medium bowl, whisk together the barbecue sauce, apple cider vinegar, and chicken broth. Pour the mixture over the pork.
  3. Season: Stir in the Pioneer Golden Light Brown Sugar, yellow mustard, Worcestershire sauce, chili powder, chopped onion, garlic, and dried thyme. Ensure the roast is well-coated.
  4. Slow Cook: Cover and cook on High for 5–6 hours (or Low for 8–10 hours) until the roast is tender enough to shred easily with a fork.
  5. Shred: Remove the roast from the cooker. Using two forks, shred the meat into bite-sized pieces. Return the shredded pork to the slow cooker and toss it in the juices to soak up all that flavor.
  6. The Perfect Bun: Spread butter on the inside of the split buns. Toast them butter-side down in a skillet over medium heat until golden brown.
  7. Serve: Spoon a generous portion of the saucy pulled pork onto the toasted buns and enjoy!

Cook’s Note:

For a “Michigan Style” twist, top your pulled pork with a scoop of cool, creamy coleslaw directly on the bun to balance the heat of the chili powder.

This recipe uses sugar to:

  • Balance the Tang: The Pioneer Golden Light Brown Sugar cuts through the sharp acidity of the apple cider vinegar for a balanced “Michigan” flavor.
  • Tenderize the Meat: Sugar acts as a natural humectant, helping the pork retain moisture during the long, slow cooking process.
  • Create a Sticky Glaze: As the sauce reduces, the sugar caramelizes into a rich, deep glaze that clings to every strand of shredded meat.
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