Slow Cooker Bacon Jam Pulled Pork Tips, FAQ & printable recipe

Tips for success

For a deeper flavor profile, consider browning the pork chunks in a separate pan before adding them to the slow cooker, though this is optional. This extra step adds a caramelized layer to the meat that enhances the overall complexity of the final dish.

If you choose to do this, ensure the pan is hot and work in batches to avoid steaming the meat, as you want to achieve a nice golden-brown sear on all sides before transferring to the cooker.

If you prefer a spicier version, you can add a pinch of red pepper flakes or a dash of your favorite hot sauce along with the black pepper. This small addition provides a nice contrast to the sweetness of the brown sugar.

Remember that the flavors will intensify as the dish cooks, so start with a small amount of heat and adjust to your personal preference. Always let the meat rest for a few minutes before serving to ensure the juices redistribute properly.

Variations

• Spicy Bacon Jam Pork: Add two diced jalapeños and a teaspoon of cayenne pepper during the seasoning step for a bold, spicy kick that cuts through the sweetness of the bacon jam.
• Bourbon Infused Pork: Replace half of the cider vinegar with a high-quality bourbon to add a smoky, oak-aged depth to the sauce that complements the bacon and brown sugar perfectly.

Storage and make-ahead

Fridge

Keep in an airtight container for up to 3 days.

Freezer

Freeze in a freezer-safe bag or container for up to 2 months.

Reheat

Reheat gently in a saucepan over low heat, adding a splash of water if needed to loosen the sauce, until heated through.

Store any leftovers in an airtight container in the refrigerator to maintain freshness. The pork can be kept for up to 3 days. When cooling, ensure the container is not left out at room temperature for more than 2 hours to prevent bacterial growth. The bacon jam sauce helps preserve the moisture of the meat, making it easy to reheat later without the pork becoming tough or dry. Always label your container with the date for easy tracking.

This recipe is an excellent candidate for making ahead, as the flavors often improve after sitting in the refrigerator overnight. You can cook the pork completely, allow it to cool, and then store it in the refrigerator.

When ready to serve, simply reheat the desired portion in a pan over low heat or in the microwave. This makes it a perfect solution for meal prep, allowing you to have a high-quality, delicious main course ready to go at a moment's notice.

Serving ideas

Serve this pulled pork piled high on soft brioche buns for a classic sandwich experience. The combination of the sweet and salty pork with the pillowy bread is hard to beat. You can also serve it alongside a crisp coleslaw to add a refreshing crunch that balances the richness of the bacon jam. If you prefer, it can be served over a bed of creamy polenta or mashed potatoes for a more substantial and comforting dinner that feels truly special.

For a more casual approach, use the pulled pork as a topping for baked potatoes or as a filling for tacos. The versatility of this dish allows it to fit into many different meal formats.

Garnish with a few extra fresh onions or a sprinkle of parsley if desired, though the dish is flavorful enough to stand on its own. Ensure you provide plenty of napkins, as this juicy, saucy preparation is best enjoyed with gusto and is sure to be a crowd-pleaser.

Frequently asked questions

Recipe card

Slow Cooker Bacon Jam Pulled Pork

Prep 10 minCook 8 hRest 5 minTotal 8 h 15 minServes 6

Ingredients

• 3 lb pork shoulder, cut into large chunks
• 8 oz bacon, cooked and chopped
• 1 onion, sliced
• 1/2 cup brown sugar
• 1 tsp black pepper
• 1/4 cup cider vinegar

Instructions

1. Place the pork shoulder chunks into the base of the slow cooker, ensuring they are evenly distributed across the bottom. Layer the cooked chopped bacon and sliced onions directly over the pork.
2. Sprinkle the brown sugar and black pepper evenly over the bacon and onions. Pour the cider vinegar over the top of the mixture. Cover the slow cooker and cook on low for 8 hours or high for 4 hours until the meat reaches 145°F (63°C) and is fork-tender. Let the meat rest for at least 3 minutes.
3. Once cooked, remove the pork from the slow cooker and shred it using two forks. Return the shredded meat to the pot, mixing it thoroughly with the bacon, onions, and the thick, syrupy juices. Let the meat rest for at least 5 minutes before serving.

Contains: sulfites

Estimated nutrition per serving

Calories

450

Protein

32 g

Carbohydrates

18 g

Fat

28 g

Fiber

0.5 g

Sugar

15 g

Sodium

650 mg

Automatic estimate from the ingredient list, not laboratory-verified.