I made this one morning before work and when I came home and served it, all I had were slack-jawed full-bellied friends. Served on fresh buns, with a side salad made of spinach, strawberries, and red onions with a poppy seed dressing. All I can say is yum! But be warned, you will be full.


Recipe Summary

20 mins
8 hrs
8 hrs 20 mins
5 servings


Original recipe yields 5 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • Place pork roast, blueberries, chili sauce, vinegar, onion, garlic, pineapple, pepper flakes, salt, and pepper in a 4-quart slow cooker. Cook on Low until pork is slightly pink in the center, 8 to 10 hours. An instant-read thermometer inserted into the center should read at least 145 degrees F (63 degrees C).

  • Transfer pork to a plate and shred with 2 forks. Mash the contents of the slow cooker with a potato masher until fairly smooth. Return shredded pork to the slow cooker and toss to coat in the sauce.

Nutrition Facts

376 calories; protein 22.4g 45% DV; carbohydrates 26.6g 9% DV; fat 19.4g 30% DV; cholesterol 80.3mg 27% DV; sodium 346.3mg 14% DV. Full Nutrition

Reviews (1)

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Rating: 5 stars
Super! I put the pork shoulder in the crock pot this morning and we had an amazing dinner tonight! I used frozen blueberries made my own chili sauce cut up fresh pineapple and substituted beef broth for beer. Instead of using a potato masher I used an immersion blender and it really made a delicious sauce that I added the shredded pork back into. I used King's Hawaiian Sweet Rolls to make sliders layering chopped cabbage (slaw mix) the pulled pork and slices of purple onion. The flavors blend beautifully! For the one gluten-free family member we used GF bread. I served three per plate and everyone raved! Read More