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Slow Cooker Honey Pork (Cook Once, Eat Twice!)


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15 min
6 hrs
Slow Cooker Honey Pork (Cook Once, Eat Twice!)

Slow Cooker Honey Pork: Cook Once, Eat Twice is an easy slow cooker pork recipe that takes just a few minutes to prep, and you can turn it into two completely different meals to maximize your time in the kitchen!

For this cook once, eat twice meal we’re going to slow cook pork in an easy sauce and then turn it into bbq pork sandwiches (served with a slaw!) and then a bbq pork + pineapple quesadilla later in the week.

We’re cooking the pork in a flavorful mixture of honey, mustard, beer, and plenty of garlic and onions. It’s delicious plain, and delicious with bbq sauce! You decide how to make your own sandwich. 

Pork is a great meat for the slow cooker as it gets better and better with slow heat! This recipe calls for pork shoulder, which is also called pork butt or Boston butt. It’s the most common cut for pulled pork.

I like to share recipes that also include ideas for the side dishes, and they’re often quite easy! The bbq pork sandwiches include an easy slaw recipe – I recommend piling some on the sandwich, too! It adds great crunch and texture. The bbq pork + pineapple quesadilla is really designed to be eaten later in the week and come together really quickly so keep it simple with baby carrots, sliced cucumber, and some ranch or healthy greek yogurt veggie dip on the side.


  • 1 yellow onion

  • 4 cloves garlic

  • 1 cup beer or chicken broth

  • 2 Tbsp. honey, divided

  • 1 Tbsp. dijon mustard

  • 3.5 lbs. pork shoulder

  • 1 tsp. salt

  • 1/2 tsp. pepper

  • 1/4 cup mayonnaise

  • 1/4 cup apple cider vinegar

  • 14 oz. bag of shredded coleslaw

  • 4-6 hamburger buns

  • For serving: bbq sauce, mayonnaise, pickle spears


  1. Slice onion in half moons. Chop garlic.

  2. Place onion slices in the bottom of a 6-qt. slow cooker. Season with salt and pepper.

  3. In a small bowl, combine garlic, beer (or chicken broth), 1 Tbsp. of the honey, and mustard. Pour over pork.

  4. Cook on high for 5-6 hours. When it’s finished, lightly shred with two forks and set aside at least 2 cups of pork for later in the week. Season with additional salt if necessary.

  5. A half hour or so before meal time, prepare the coleslaw. In a medium-sized bowl, whisk together mayonnaise, vinegar, and remaining 1 Tbsp. honey. Toss with coleslaw mix, stirring occasionally until it’s time to eat.

  6. When you’re ready to eat, heat large non-stick pan over medium-high heat. Spread a thin layer of mayonnaise on each side of the bun and heat, mayo side down for about 2-3 minutes, until golden brown.

  7. Top buns with pork, bbq sauce and slaw if desired. Serve slaw and pickle spears on the side

Then we move onto the cook once, eat twice meal number two! An easy bbq pork + pineapple quesadilla. The caramelized onions take a bit of time to cook, but can easily be made ahead of time as they don’t need much hands-on time. The sweet flavors, savory cheese, and succulent pork work so well together!


  • 1 yellow onion

  • 1 Tbsp. butter

  • 8 oz. can of pineapple

  • 2 cups leftover pulled pork

  • 8 whole grain tortillas (soft taco size, about 8-10 in)

  • 8 oz. shredded cheese (mozzarella)

  • 1/2 cup bbq sauce

  • baby carrots

  • 1 cucumber


  1. Slice onion in half moons.

  2. Heat a medium pan over medium heat. Add butter to the pan and when it sizzles, add sliced onion. Cook, stirring occasionally, for about 15 minutes until soft and caramelized.

  3. Prep other ingredients:
    Heat pork in the microwave or on the stove.
    Drain and chop pineapple.
    Slice cucumber.

  4. Heat a large nonstick pan over medium-high heat. Add a tsp. of butter or oil to pan and swirl so that it coats the entire pan. Place one tortilla in pan and top with the following:
    1/4 cup cheese +1/2 cup pork + 2 Tbsp. bbq sauce + 1/4 of the onions + 1/4 of the pineapple + 1/4 cup cheese + another tortilla.

  5. Cook for about 2-3 minutes, carefully flip, and cook for another 2-3 minutes, or until cheese is melted. Repeat for remaining 3 quesadillas.

  6. Serve with baby carrots and cucumber slices.


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