Slow Cooker Pulled Pork Gnocchi

ACTUAL FOOD. Did you think I’d forgotten what it was and how to post it? Well, o come all ye faithful.


And y o u g u y s, this is a good’n.

It all started in the summer of 1976 when I was born. Hold on, that’s a little too far back.

It all started in the summer of 2015, when Aaron and I took an extended stroller stroll through our surrounding neighborhoods, landing in this quaint joint called a wine dive. Not a dive bar, not a wine bar, but a wine dive. This is why I love Kansas City. (among 97254493634275070374 other things)

Slow Cooker Pulled Pork Gnocchi / Bev Cooks

Oh real quick! I want to interject about my snapchat two days ago. I snapped you, showing an enormous chunk of raw pork (sorry), asking if you find trimming the fat relaxing, therapeutic and somewhat of an absurd obsession? OR if you’re straight up disgusted by the very act. Me? I actually love it. I get REALLY into it, making sure I get every.last.bit.of.fat, and then I end up like, “Why didn’t I just buy a pork tenderloin, duh.”

So tell me, on a scale from completely grossed out to MUSTTRIMTHISFATORDIE, where do you stand?

Slow Cooker Pulled Pork Gnocchi / Bev Cooks

Back to my story – so at the wine dive, I ordered this four-pork gnocchi dish, where it had, well, four different kinds of pork, little pillows of gnocchi delight all nestled about, all in a red wine cream sauce. It was straight loco and I fainted immediately.

I mentally bookmarked the meal as something to recreate at home right around Christmastime, FUR YEW. Aren’t you happy? You should get happy. Because this.


I just fainted again.

Slow Cooker Pulled Pork Gnocchi / Bev Cooks

It’s all so ludicrously simple, because you’ll let the slow cooker do the heavy lifting. It’s just a pork shoulder, couple cans of diced tomatoes, garlic and onions, and Italian seasoning. Cookcookcookalldayalldayallday.

THEN, you’ll add dried gnocchi, straight from the package, and a kiss of cream. Maybe about 1/3 cup of cup. I forgot to measure. Add more if you want a heavier creamy flavor and know what’s good for you in life. Add less if you want. Sissy.

You won’t believe how fast that gnocchi cooks! Like 10 minutes. BUT, let me just tell you, I was chasing light for these photos, so I only let the gnocchi and cream simmer about 15 minutes in the slow cooker, so what you see here is a more soupy texture. If you continue to let it all simmer, it will soak in more, giving you a thicker consistency overall. ANDDDD the gnocchi doesn’t overcook! So, I’d say let it simmer at least half an hour after you add the cream and gnocchi.

(I’ve said gnocchi so many times I don’t know what it means anymore.)

This is i n c r e d i b l e. The PORK, the PILLOWS OF BLISS, the creamy TOMATO. It’s all so yummy and rich and succulent and perfect for winterrrrrr, I just want to scream.

Slow Cooker Pulled Pork Gnocchi / Bev Cooks

And then faint.

Slow Cooker Pulled Pork Gnocchi:

3 pound pork shoulder, trimmed of excess fat
1/2 cup sliced red onion
?4 garlic cloves, minced
1 Tbs. Italian seasoning
2 (14.5 oz) cans diced tomatoes
1 (16 oz) package dried gnocchi
1/3 cup heavy cream
pinch of salt and pepper

Place the pork shoulder, onion slices, minced garlic, diced tomatoes, Italian seasoning and a pinch of salt and pepper in a slow cooker. Cook on low for 6-8 hours.

Using two forks, lightly shred the pork right in the pot, and add the dried gnocchi (as in, not pre-cooked!) and cream. Give a little stir, and let it simmer another thirty minutes. The longer you let it sit, the more liquid will absorb, and it won’t be aaaaas soupy as it looks in my photo. But the gnocchi stays firm!

Give it a taste and add more salt if needed.
Serve with a lot of freshly grated romano or parmesan cheese and garnish with fresh parsley. UGH.

Slow Cooker Pulled Pork Gnocchi / Bev Cooks

If there’s one thing you do in this life. ^^^

Also!! I’ve got THREE WINNERS for the Montchevré Goat Cheese giveaway.

  1. Whitney S. who said, “Elf – all day long!”
  2. Liz A who said, “Elf or Love Actually. We weren’t really ‘into’ Christmas movies growing up so these are more recent…”
  3. Traci B who said, “My favorite Christmas movie is Elf… this giveaway – thank you!”

Man, you guys sure love your Elf. Gals, check yo’ emails, and thanks to everyone who played along!

Okay bye.



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61 Responses to Slow Cooker Pulled Pork Gnocchi

  1. Brittany | Words Like Honeycomb December 10, 2015 at 8:06 am #
    I have pork. I love my Pork Fat Trimming Therapy. I have gnoochi. THIS IS HAPPENING.
    • Kathy September 22, 2016 at 12:06 pm #
      Do you think I can cook this on high for 4 hrs or is it best on low for the 6 -8 hours??
    • Alice Wachter November 27, 2016 at 11:48 am #
      does anyone know the serving size on the Slowed Cooker Pulled Pork thinking of serving it for 22 ...... Alice
  2. Brie December 10, 2015 at 8:58 am #
    File this one under "stupid questions," but can I use frozen gnocchi? That's all I can seem to find at my grocery store, but this dish HAS to happen. I mean, dang girl.
    • Bev Weidner December 10, 2015 at 9:06 am #
      You absolutely can! I'd just make sure to check on the gnocchi to make sure it's not getting mushy. The dried has stayed firm for days, but I can't guarantee the frozen. But it will definitely work!
      • Brie December 10, 2015 at 9:22 am #
        Seems easy enough! Thanks for the help here - I take my cravings seriously, so I appreciate the reply more than you know ;)
  3. Dee @ The Kitchen Snob December 10, 2015 at 10:31 am #
    I don't want to trim any pork fat but I'll gladly eat this meal in front of a cozy fire. Looks beautiful!
  4. Veronica December 10, 2015 at 10:34 am #
    Looks so yum!! ok what is the italian seasoning? and where do i get this? Thanks!
    • Bev Weidner December 10, 2015 at 11:38 am #
      It's just right in the spice aisle! You can use McCormick, Tones, anything. Something like this!
  5. Susan S December 10, 2015 at 11:27 am #
    This looks DEEE-lish! Definitely making it. What other kinds of pork did the wine dive recipe have in their 4-pork gnocchi? One kind of pork is plenty for me but I'm still curious about the inspiration dish because I'm like that.
    • Bev Weidner December 10, 2015 at 11:40 am #
      Oh, it was crazy. Theirs had pancetta, pork shoulder, Italian sausage and ground pork. INSANE.
      • Susan S December 10, 2015 at 12:42 pm #
        Holy cholesterol!
  6. Megan@Cozy Eats December 10, 2015 at 12:37 pm #
    This looks incredible! I think I am going to pop by the store tonight so I can make this tomorrow. :)
  7. Stephanie December 10, 2015 at 1:16 pm #
    Sooooo....can I just use pork tenderloin?? I fall in the lazy camp when it comes to trimming fat! This looks amazing and I must make it immediately!!!
    • Bev Weidner December 10, 2015 at 1:43 pm #
      I thiiiink you could! It might not be AS rich, but I think the job would get done, none the less. Try it and let me know how it turns out!
    • Joni December 10, 2015 at 3:06 pm #
      I'd be afraid it would turn out dry. Tenderloin is better cooked quickly, and may end up tough and dry with slow cooking. It's like a pot roast: you'll have a better result with a chuck roast than you would with a beef tenderloin. I'm no expert, just my opinion.
      • Julie January 29, 2016 at 11:46 pm #
        I totally agree with you (and Bev!) on this one. I HAAAAAAAATE trimming fat off pork but I trimmed a pork shoulder for this and made it for company. It. was. phenomenal. SO delicious and much as I love tenderloin do not think it would do justice to this recipe. Thank you!!!
  8. Amber | Loves Food, Loves to Eat December 10, 2015 at 1:22 pm #
    deargawd!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!!! (!!!). This is everything I hope and dream my life can be. I once had some shredded pork sugo (essentially the same thing) served with gigantic semolina gnocchi. Question: where do you get dried gnocchi? Like, by the dried boxed pasta? What brand do you use?
    • Bev Weidner December 10, 2015 at 1:42 pm #
      Yep! It's right by the pasta. You can use any brand. De Cecco is good. Or DeLallo! Or this one: (this isn't my hand. :) )
      • Angie W. January 5, 2016 at 10:05 am #
        So THAT'S what you mean by "dried!" I was afraid there was some tiny little dried up version of the regular gnocchi I buy at World Market. LOL!Another question, I noticed your recipe didn't include any actual wine in it, but do you think the original recipe did? I'm thinking I might want to tweak your recipe a bit and add the other three pork ingredients and, of course, add some red wine to the mix. Just to please my Italian roots, of course. ;-)
        • Bev Weidner January 5, 2016 at 1:04 pm #
          Yessss, THAT dried gnocchi. As opposed to frozen! And for the wine, I DO think the original had wine in it, probably added in the beginning - no more than half a cup. If you do tweak, I'm dying to know how it turns out!
  9. Bella December 10, 2015 at 1:49 pm #
    Oh my this look so good If I made this I would end up eating the whole pot ... I have to make it!!!
  10. Lucia December 10, 2015 at 5:20 pm #
    Oh, heavens to Betsy, this looks AMAZING! There are few things I love more than pulled pork and gnocchi.
  11. Dani Mendocha | Styled Variety December 10, 2015 at 6:32 pm #
    YUM! Gnocchi is one of my absolute favorites :) Dani |
  12. Tina Myles December 11, 2015 at 3:04 am #
    I feel the exquisite taste in my mouth only by looking at those pictures! Can't wait to get home and make that for dinner. Got one question though - if I replace the pork with beef, then how many hours should I slowly cook it?
    • Bev Weidner December 11, 2015 at 6:48 am #
      Really, the same amount of time! Low for 6-8 hours, or high for 4. Let me know how it is with beef, omg.
  13. Erin @ The Spiffy Cookie December 11, 2015 at 10:40 am #
    OH my god this is exactly what I need in my life. As for the fat trimming, I kind of find it gross, but I find that if the meat is cold and therefore the fat is more solid it grosses me out less. But I too get obsessed with removing every last bit. Until I stab my finger in the process and have to stop before I bleed everywhere/get an infection. That's never happened to me before though...
  14. Brittany R. December 12, 2015 at 4:45 pm #
    Made this last night. It was heavenly! I tried making a pork ragu much work and wasn't impressed. THIS was awesome. Only change I made was I used yellow onions instead of red. I wanted to add eggplant but they didn't look too hot at the market. After I added the cream and gnocchi, I let it cook for about 45 minutes more. Oh my. Those little pasta pillows of goodness......Can't wait for leftovers tonight. This is a new favorite. On another note, I'm probably the only person who doesn't care for the movie Elf. I know, I have to be psychotic. Christmas Vacation is my classic. Everything else pales in comparison.
    • Angie W. January 5, 2016 at 10:07 am #
      Christmas Vacation and A Christmas Story are my must-see movies every December. :-)
  15. Damara Hadzariga December 13, 2015 at 10:13 am #
    This is currently in the slow cooker in my kitchen and I am BEYOND excited!!!
  16. Joanna Banks December 14, 2015 at 6:00 am #
    This looks delicious! I'm not such a good cook and I don't know if I will do it right but I'm definitely trying it! Any tips?
  17. Kelly December 15, 2015 at 6:51 pm #
    Made this for dinner tonight, It was so delicious! Love your recipes.
  18. Anne Bullock December 15, 2015 at 7:44 pm #
    Do you drain? Isn't it fatty?
    • Bev Weidner December 17, 2015 at 8:49 am #
      It's really not fatty! If you trim the excess fat off in the beginning, and let the cream blend in a bit, it's perfect!
  19. Melissa December 18, 2015 at 1:04 am #
    Made this tonight and it was absolutely wonderful. Also one of the easiest things I've ever cooked. Do you think this would freeze well as leftovers? I'm only cooking for myself so I have so, so much leftover.
  20. Maureen December 21, 2015 at 6:32 am #
    OMG, ginormous frigging hit! And I couldn't get over how easy it was! We will be fighting over the small amount of leftovers today! Cheers to you and I hope you and your nuggets (and hubby) have an amazeballs holiday! Thanks for always making me laugh! Maureen
  21. amber January 3, 2016 at 7:51 pm #
    I fantasized about this the entire time I was in my hometown over the holidays. Even though I vowed January was going to be all salady and carb (and joy!) free, I relented and made this today. It was even better than the fantasies! Thanks, girl! You're awesome. Keep 'em coming! Happy 2016.
  22. Michelle January 4, 2016 at 3:18 pm #
    This looks delicious, trying immediately! Question: Did you (or would you) sear the pork shoulder first? I usually do this for my crock pot pulled pork recipes.
    • Bev Weidner January 4, 2016 at 3:32 pm #
      You absolutely can sear it! I usually do, too, but didn't this time because. . . I forgot. But sear away! (If you don't, it's still ridiculously good.)
  23. Beth Cook January 5, 2016 at 8:32 am #
    I'm interested in adding red wine to this. Any idea as to how much would work? Think I should add it at the end?
    • Bev Weidner January 5, 2016 at 1:03 pm #
      Hey, Beth! I think I'd actually add the wine in the beginning, so that it has time to marry with all the flavors. And for me, no more than half a cup! Maybe 1/3 of a cup. Let me know how it turns out!
  24. Lorr January 6, 2016 at 12:35 am #
    New to your site and want desperately to try this recipe, but no printer friendly option???
    • Bev Weidner January 6, 2016 at 6:35 am #
      Hi! We're actually adding the printer friendly option very soon! In the meantime, if you just copy and paste the recipe into a word doc or text edit, and print from there. But yes, soon soon!
  25. Marietta January 6, 2016 at 9:46 am #
    I don't own a crock pot but desperately want to make this! do you have a cooking time conversion for using a Dutch Oven?
    • Bev Weidner January 6, 2016 at 8:22 pm #
      I'd say maybe 3 hours in a dutch oven at a medium-ish heat is more than enough time! Just keep an eye on things and stir every so often, making sure nothing sticks. Let me know how it turns out!
  26. Abby January 15, 2016 at 9:57 am #
    Can you post the ingredients again? I can't find them. Thanks!
    • Bev Weidner January 15, 2016 at 10:09 am #
      They're back! I have a new recipe plugin that's giving me trouble, but this one is fixed. Thanks for the heads up!
  27. Julie January 19, 2016 at 9:53 am #
    I made this last wknd & everyone loved it! SO EASY! I used a pork loin instead of pork shoulder to make it healthier, but I think I'll go all out w/ the shoulder next time 'cuz the pork loin doesn't shred like the shoulder does & that extra fat is just yummier, isn't it? Although... everyone raved about this one so maybe I should stick w/ healthier? ;) I didn't get my act together until mid-afternoon so I ended up cooking on high for 4 hrs instead (plus the add'l time after I added the gnocchi & cream - I actually used fat-free half & half), & it worked great.
  28. Emily Fitzpatrick October 6, 2016 at 10:53 am #
    Hi there! How many people will this serve? Thanks!
    • Bev Weidner October 6, 2016 at 11:10 am #
      Hey! I'd say 4-5. Hope you like it!
  29. Rachel March 13, 2017 at 5:17 pm #
    I made this tonight. It was difficult to shred (I've never done it before), but not impossible. Maybe due to its being on high for the first hour? I was good, but not stupendous.
  30. Mason November 17, 2019 at 8:56 pm #
    This looks delicious!! I’m severely anemic and was wondering if I could make this using a beef roast instead of pork?? And if so, What changes would you recommend? Thanks in advance.


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