This slow-cooker pulled pork recipe is perfect for meal-prep weekends. Freeze all of it for future meals (like our Shredded Pork & Green Chili Roll-Ups; see associated recipe) or serve it right away in a toasted pork sandwich. Source: Diabetic Living Magazine

Diabetic Living Magazine


Ingredient Checklist


Instructions Checklist
  • Trim fat from meat. If necessary, cut pork to fit a 4- to 5-quart slow cooker. Place the pork, onion, and garlic in the slow cooker. Combine chili sauce, brown sugar, cider vinegar, Worcestershire sauce, chili powder, salt, and pepper in a medium bowl. Pour over the pork in the cooker.

  • Cover and cook on Low for 10 to 11 hours or on High for 5 to 6 hours. Remove the pork from the cooker, reserving juices. Using two forks, shred the pork, discarding any fat. Skim the fat from the juices. Add enough juices to the pork to moisten. Place 2-cup portions of the pork in airtight containers and refrigerate for up to 3 days or freeze for up to 3 months.


Equipment: 4- to 5-quart slow cooker

Nutrition Facts

396 calories; total fat 13g 20% DV; saturated fat 5g; cholesterol 147mg 49% DV; sodium 1069mg 43% DV; potassium -1mg; carbohydrates 20g 6% DV; fiber 1g 4% DV; sugar 14g; protein 46g 92% DV; exchange other carbs 2; vitamin a iu -1IU; vitamin c -1mg; folate -1mcg; calcium -1mg; iron -1mg; magnesium -1mg.