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Crock Pot Halloween Ghoul ash

Slow Cooker Halloween Pulled Pork Ghoul-ash

  • Cooking Time:

    6–8 hours
  • Servings:



canola or olive oil, for cook­ing with
4–5 lb. pork shoul­der, prefer­ably bone-in
1 large pur­ple onion, halved and thin­ly sliced
1 red pep­per, seed­ed and chopped
1 yel­low or orange pep­per, seed­ed and chopped
2–3 hot chile pep­pers, seed­ed and fine­ly chopped
3 gar­lic cloves, crushed
1 tsp. hot or 1 T. mild smoked papri­ka
19 oz. can diced toma­toes, undrained
1/4 c. red wine vine­gar
1 T. brown sug­ar
salt & pep­per to taste
½ cup sour cream or crème fraiche (option­al- spike with lemon zest and a hand­ful of chopped fresh pars­ley)


  1. For adults with a sense of humor, with this recipe you are sure to be a hit with this Hal­loween Pulled Pork Ghoul-ash, one of the best slow cook­er pulled pork recipes around!
  2. Heat a driz­zle of oil in a heavy skil­let set over medi­um-high heat and brown the pork shoul­der on all sides.
  3. Trans­fer it to a slow cook­er or Dutch oven. (If you want to cook this in the oven instead of the slow cook­er, pre­heat oven to 325°F.)
  4. Add the onions to the pan and cook until they start to turn brown; add them to the Dutch oven or crock pot; dit­to the pep­pers, chile pep­pers and gar­lic. Add them to the pork and onions, and add the papri­ka, toma­toes, vine­gar and sug­ar as well.
  5. If you are using a crock pot, set it on low for 6–8 hour or if you are using the oven put a lid on the pot and put it in for about 3 hours. Take the lid off and test the meat – it should pull apart eas­i­ly with a fork.
  6. Remove any bones and con­tin­ue cook­ing with the lid off if you’d like to thick­en the sauce. Skim any fat from the sur­face, or cool the pork com­plete­ly, then refrig­er­ate it overnight; this makes it eas­i­er to pull the solid­i­fied fat from the sur­face, and it always tastes bet­ter reheat­ed the next day, after the fla­vors have had a chance to improve.
  7. Using two forks, shred the meat and dis­trib­ute it through the sauce. Sea­son with salt and pep­per.

Serve over brown rice or split warm corn­bread, topped with a dol­lop of sour cream or crème fraiche.

NOTE: Left­overs are grand, and freeze well.

Hap­py Crock­ing!

For over 450 more Slow Cook­er recipes, click here to get my eBook!



Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a weekly "Mom Monday" segment on ABC-15 in Phoenix. Jenn is the founder of GetCrocked, the #1 resource for slow cooking with over 1.5 million online followers. She innovates recipes daily with her favorite tool in the kitchen, the Crock-Pot® slow cooker.

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Meet Jenn Bare

Jenn is the founder of Get­Crocked, the #1 resource for slow cook­ing with over 1.5 mil­lion online fol­low­ers. She inno­vates recipes dai­ly with her favorite tool in the kitchen, the Crock-Pot® slow cook­er.

She innovates recipes daily…

Jenn Bare is a Mom, Chef & the Crock-Pot® Girl. She hosts a week­ly “Mom Mon­day” seg­ment on ABC-15 in Phoenix.

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