Servings: 8

Weight Watcher Smart Points: 10

Preparation Time: 30 Minutes

Cooking Time: 420 Minutes

Ready In: 450 Minutes


  • 1 Bottle of your Favorite Barbecue Sauce-16 Ounces
  • 1 cup of Shredded Onion
  • 2 Small Cans of Pineapple Juice (or 2 cups)
  • Pork Butt Roast (Shoulder Can Be Used As Well) Approximately 3-5 Pounds
  • At least one Slow Cooker Liner


  1. I strongly suggest you use a liner, this will make the removal of the moisture/grease a lot easier which you need to do later.Normal pulled pork cuts are done with a Butt or a Shoulder cut.Spray the liner with pam.In the crock-pot put a few slices of onion down and then place the Butt Roast and put the rest of the onion slices on top.Pour the pineapple juice over the top of it.Cook for 4-5 hours on high.You can also cook this on low all day for about 8 hours but will still need to do the next step, so this is not a great recipe to do while your at work and come home and finish and have the ability to eat once you get home…FYI.After the 4-5 hours, pull out and put in a bowl, as your pulling apart with a couple of forks, remove any fat.Add the Barbecue Sauce and shredded onion, and mix well.If you have used a liner you can easily pull out the liner and discard the entire contents into the trash.If you have not used a liner you will need to carefully drain all the liquids out and clean the crock-pot.Since I’m all about not scrubbing the crock-pot I put in a new liner and put in the pulled-pork, and now put on low for about 3 hours stirring about half way through.

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