Slow Cooked Pulled Pork {ULTIMATE recipe!}

A close look at a pan filled with pulled pork in a slow cooker.

4.87 from 73 votes

Slow Cooked Pulled Pork {ULTIMATE recipe!}

This Slow Cooked Pulled Pork can be made in the oven or slow cooker, resulting in deliciously tender, shredded meat with a delicate BBQ sauce. It’s an easy but impressive crowd pleaser of a dish.

Prep Time5

Cook Time6

Total Time6 5

Course: Main Course

Cuisine: Family Food

Servings: Servings

Author: Sarah Rossi

Ingredients

1.5 kg Pork shoulder joint

To make the rub:

2 tbsp Sweet smoked paprika
3 tbsp Soft dark brown sugar
1 tbsp Garlic granules
1 tbsp Ground cumin
1 tsp Sea salt
1 tsp Freshly ground black pepper

To make the sauce:

6 tbsp Tomato ketchup
3 tbsp Dark brown sugar
4 tsp Apple cider vinegar
1 tsp Mustard powder
8 tbsp Reserved liquid from cooking

Metric - Imperial

Instructions

‌Mix together the ingredients for the rub.
Remove the outermost layer of fat from the pork using sharp knife. Coat the pork in the rub using clean hands.

To cook in the slow cooker:

Slow cook for on HIGH for 6-8 hours until the meat is very tender and falls apart easily.
Meanwhile mix up your sauce in a small bowl.
Remove the pork from the slow cooker and place into a clean bowl. Pour the liquid from the slow cooker into a jug and set aside. Add 8 tbsp to the sauce ingredients.
Using two forks, shred the pork, and remove and discard any fatty pieces.
Add the shredded pork back into the slow cooker, pour over the sauce, mix well and cook on HIGH for a further 30-45 minutes.

To cook in the oven:

Pre-heat oven to 150C/300F fan.
Place the pork in a large lidded oven proof dish. (If you don’t have a lidded dish you could cover with foil.)
‌‌Cook for 2.5 hours, turn the meat over, return to the oven and cook for a further 2.5 hours.
Make the sauce as per the recipe.
Remove the pork from the oven, it should be tender and falling apart. Drain the cooking the liquid and reserve. Shred the pork gently using two forks.
Pour the sauce over the pork, making sure it is well coated.
Put the pork back into the oven and roast for a further 30 minutes.

OPTIONAL: BBQ sauce

If you'd like a stronger flavour, you can use a store bought version (about 150ml plus the cooking liquid as above).
OR for a plainer dish, leave out the sauce altogether and just return some of the cooking liquid back to the pork after you’ve shredded it (about 200ml).

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Notes

Pork shoulder: This cut is really good value and is best when cooked slowly and shredded. You can use a less fatty cut of pork but the meat won’t be as tender or succulent

Serving suggestions: My favourite way is simple - in a burger bun with coleslaw. You could also add extra sauce or apple sauce. You could also make these into Pulled Pork Tacos using tortilla wraps, add the meat into a pasta for a pork ragu-style dish, or you could simply add to salad

Storing:

In the fridge - You can keep this recipe in the fridge for 3 days

In the freezer - This recipe freezes well. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating

Nutrition