Slow cooked pulled pork and slaw

Slow Cooked Pulled Pork

Moist and tender slow-cooked pulled pork is perfect for sandwiches, tacos, pizza toppings, and so more. No need for a crock pot as the Folding Proofer turns any covered metal stock pot or Dutch oven into a slow cooker - just place the stockpot directly on the metal heating plate and set the temperature in Slow Cook mode. Only 15 minutes prep time and true one-pot cooking make this recipe as easy as it is delicious. Try our No-Knead Brioche for delectable pulled pork sandwich buns.

Printable Multi-language Recipes

Yield: About 6-8 servings
Timing: 15 minutes preparation; 10-11 hours in the Folding Proofer. If it is convenient, turn the pork butt over midway through the cooking.


Table header 0VolumeGrams
Smoked paprika3 T36
Salt1 T24
Black pepper2 tsp6
Cayenne pepper¼ tsp.5
Brown sugar1 tsp5
Ground cumin *optional¾ tsp1.2
Honey½ C170
Red wine vinegar¼ C56
Olive oil¼ C56
Garlic cloves, thinly sliced315
Onion, large1340
Pork butt (or pork shoulder)3-3½ lbs1.5 kg

Equipment: Folding Proofer, metal 6-quart covered stock pot less than 8” tall with lid and short handles. Less than 8” total height will allow the pot to rest in the center of the Proofer during slow cooking. To learn more about slow cooking in different types of metal pots, see the FAQ What type of pot should I use for slow cooking?

Note: The original Folding Proofer Model FP-101 or FP-201 may also be used. Set the Proofer to 120 °F / 49 °C and place the stockpot directly on the base plate of the Proofer. Follow the recipe and check the internal temperature of the pork after 9 hours. Internal meat temperature should be at least 195 °F / 90 °C for tender pork.

Get ready. Remove the water tray and rack from the Proofer. Select Slow Cook Mode. Set the temperature at 195 °F / 90 °C.

Combine: Whisk together the smoked paprika, salt, black pepper, cayenne pepper, cumin and brown sugar in a small mixing bowl. Add honey, red wine vinegar, and olive oil to the spices. Stir until thoroughly combined. Gently stir in garlic slices just enough to coat them.

Prepare pot: Cut the onion into thick slices and place on the bottom surface of your stock pot. Cut the pork butt in half and place each piece on top of the onion slices. Spread the honey spice mixture over the top of the pork and place the lid on the pot.

Chuck roast part one

Cover and cook: Place the covered stock pot directly on the center of the aluminum heating plate in the Proofer. Close the Proofer and allow the pork to cook for a total of 10 or 11 hours. Midway during the slow cook process you can turn the pork over once. After 10 hours check the interior of the pork with a thermometer. We recommend a temperature of 195-200 °F / 90-93 °C for tender, juicy pork which pulls apart easily.

* Note: Gently place the stock pot in the center of the Proofer base and avoid sliding your pot to prevent scratching the aluminum surface on the base of the Proofer.

chuck roast part two
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