“Amish Barnraiser’s Best” Slow Cooker Pulled Pork

 

This beloved family recipe—smoky, tender, and always a crowd-pleaser—brings the heartwarming flavors of Amish country to your table. Rooted in Midwestern tradition, it’s the kind of dish that turns a simple meal into a cherished gathering, filling the air with the rich aroma of slow-cooked pork and tangy-sweet barbecue sauce. Passed down through generations, it’s perfect for lazy Sundays, potlucks, or any occasion that calls for comfort food made with love.

Perfect Pairings:
Serve this pulled pork on soft buns with classic Midwest sides like creamy coleslaw, buttery cornbread, or a hearty potato salad. For a fresh contrast, add a crisp garden salad or tangy pickled vegetables. A tall glass of sweet tea or lemonade completes the meal, inviting everyone to relax, savor, and share stories around the table.

Slow Cooker Amish BBQ Pulled Pork

Servings: 8

Ingredients:

• 1 (4-5 lb) pork shoulder or butt

• 1 large onion, sliced

• 1 cup apple cider vinegar

• 1 cup ketchup

• ½ cup brown sugar

• ¼ cup Worcestershire sauce

• 2 tbsp yellow mustard

• 1 tbsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• 1 tsp salt

• ½ tsp black pepper

• ¼ tsp cayenne pepper (optional, for heat)

Instructions:

1. Layer the onions in the bottom of the slow cooker.

2. Prep the pork: Rinse and pat dry the pork shoulder, then place it on top of the onions.

3. Make the sauce: In a bowl, whisk together apple cider vinegar, ketchup, brown sugar, Worcestershire sauce, mustard, smoked paprika, garlic powder, onion powder, salt, black pepper, and cayenne (if using).

4. Coat the pork: Pour the sauce over the pork, ensuring it’s fully covered.

5. Cook low and slow: Cover and cook on low for 8–10 hours, or until the pork shreds easily with a fork.

6. Shred and serve: Remove the pork, shred it with two forks, then return it to the slow cooker to soak up the juices.

Serve warm on buns, over mashed potatoes, or alongside your favorite sides.

Variations & Tips:

• Smokier flavor? Add a dash of liquid smoke to the sauce.

• Extra heat? Boost the cayenne or stir in hot sauce.

• Lighter option? Use pork loin (though it may be less juicy).

• Leftover magic? Turn it into tacos, nachos, or BBQ pork-stuffed baked potatoes.

• Sauce tweaks: Swap apple cider vinegar for balsamic or red wine vinegar for depth.

Pro tip: For a caramelized finish, broil the shredded pork for a few minutes before serving.

This recipe isn’t just a meal—it’s a taste of tradition, meant to be shared and savored. Enjoy!