Imagine coming home after a long day of juggling work, school, and errands to the amazing smell of dinner already cooked and waiting for you. That’s the magic of this Slow Cooker BBQ Pulled Pork! It’s the ultimate “set it and forget it” meal that takes all the stress out of dinnertime. We pair the tender, savory pulled pork with a classic, creamy Little Potato salad that’s packed with a satisfying crunch. It’s a high-quality, comforting meal that feels like a weekend treat, even on a busy Tuesday.

This recipe is all about easy, crowd-pleasing flavors, so feel free to make it your own! Use your family’s all-time favorite bottle of BBQ sauce, and don’t be afraid to play with the potato salad. If your kids aren’t fans of pickles, you can leave them out or swap in some chopped sweet bell peppers for a different kind of crunch. And because our Little Potatoes are ready to go right out of the bag, the salad comes together in no time!

On-the-Go Tips

This duo is a meal-prep dream! The leftover pulled pork is perfect for quick lunches all week long. For a dinner on the run, pack the warm pork in a thermos and the buns in a separate bag for easy assembly at the park or a sports game. The potato salad travels beautifully in a cooler, making it a perfect, complete meal anywhere.

Kid-Friendly Fun

Getting this meal ready is full of fun jobs for your little helpers!

  • The Seasoning Master: Before the pork goes in the slow cooker, let the kids help sprinkle the BBQ rub all over it.
  • Sauce Pourer: Let them have the super satisfying job of pouring the BBQ sauce over the pork in the slow cooker pot.
  • Salad Sous Chef: The potato salad is a perfect kid-friendly task. Let them help whisk the mayo and mustard together or stir the cooled Little Potatoes into the creamy dressing.
Prep
25 mins
Cook
8 to 10 hours (pork) + 20 mins (potatoes)
Serves
6 to 8
Ingredients
12
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Equipment

  • Slow cooker, smoker, or oven
  • Large pot for boiling potatoes
  • Mixing bowls

Ingredients

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For the Pulled Pork:

  • 4 to 5 lb pork shoulder
  • 2 Tbsp barbecue rub
  • 1 cup barbecue sauce
  • (To taste) salt and pepper
  • (For serving) buns

Little Potato Salad:

  • 1.5 lbs Little Potatoes
  • 1/3 cup mayonnaise
  • 2 Tbsp yellow mustard
  • 2 to 3 dill pickles, chopped
  • 1 stalk celery, chopped
  • (To taste) salt and pepper
  • Optional: green onions or fresh dill
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Instructions

  • Step 1

    Season pork with BBQ rub, salt, and pepper. Cook in slow cooker on low for 8 to 10 hours, or smoke/roast until internal temp reaches 195 to 203°F. Shred and toss with BBQ sauce.

  • Step 2

    Boil Little Potatoes in salted water until fork-tender (about 12 to 15 minutes), then drain and cool. Halve or quarter.

  • Step 3

    In a bowl, combine mayo, mustard, pickles, celery, salt, and pepper. Fold in cooled potatoes. Chill for at least one hour.

  • Step 4

    Serve pulled pork on buns with a generous scoop of chilled potato salad.

  • Step 5

    Optional: garnish salad with chopped green onion or fresh dill before serving.