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Slow cooker pulled pork
  • Portion size: Serves 8
  • Hands-on time 15 min
  • Difficulty: easy
Jen Bedloe
Former head of food, delicious.

Learn how to make perfectly tender slow cooker pulled pork with our easy recipe. No slow cooker? No problem. The recipe works in a low oven, too.

It’s a great recipe to batch cook and freeze; see the Tips section for three ways to use your slow cooker pulled pork, including a Tex-Mex pasta bake.

Take your time over more of our slow cook recipe ideas, including slow-cooked chipotle chicken with guacamole.

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Ingredients

  • 800g free-range pork shoulder, cut into 3-4cm chunks
  • 2 red onions, chopped
  • 4 peeled garlic cloves, bashed with the side of a cook’s knife
  • 1 tbsp ground cumin
  • 1 tbsp ground coriander
  • ½ tsp chilli powder
  • ½ tsp bell pepper flakes or ground paprika
  • ½ tsp ground allspice
  • 2 tsp dried oregano
  • 4 tbsp tomato purée
  • 4 tbsp red wine vinegar
  • 400g tin chopped tomatoes
  • A few coriander sprigs and lime wedges to serve
  • Tabasco or other hot sauce to serve (if you like things spicy)
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Method

  1. Add all the ingredients (except the coriander, limes and Tabasco), some salt and pepper and 100ml water to your slow cooker and cook on low for 6 hours, or on high for 4 hours. There’s no need to stir the pork while it’s cooking so you can go out and leave it simmering (see Know-how below for how to cook it in a regular oven).
  2. Once the cooking time is up, check the seasoning then, using 2 forks, shred the meat to ‘pull’ it. Serve sprinkled with the coriander, with lime wedges for squeezing, hot sauce, if you like, and rice, as a jacket potato topper or in a Tex-Mex pasta bake.
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    • Nutrition

    • 166kcals Calories
    • 4.6g fat Fat
    • 23.8g Protein
    • 5.9g (5.1g sugars) Carbs
    • 2.8g fibre Fibre
    • 0.3g Salt

    Quick wins & tips

    Batch cook: Cool the pork completely, then portion into lidded freezerproof containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat in a pan on the hob until piping hot. Leftovers will keep in a lidded container in the fridge for up to 5 days

    Three ways to use your slow cooker pulled pork Tacos & salsa Combine 150g halves cherry tomatoes, 1 crushed garlic clove, 1/4 chopped red onion, 1 tbsp chopped coriander, 1 tbsp olive oil and the zest and juice of 1/2 lime. Season and serve with a bowl of pulled pork, plus warmed tortillas, smashed avocados seasoned with salt and lime juice, some soured cream and pickled jalapeńos.

    Tex-Mex pasta bake Cook 350g pasta shapes according to the pack instructions, then stir in half the slow-cooked pork. Decant into a baking dish, then dot with soured cream, crumble over a few handfuls of tortilla chips and sprinkle with 50g grated cheddar. Bake at 180oC fan/ gas 6 for 20-25 minutes until piping hot and golden brown.

    Jacket potato topper Cut four baking potatoes in half, then make a criss-cross pattern on the cut sides. Put on a baking tray, drizzle with oil, sprinkle with sea salt and bake for 30-40 minutes until tender and crisp. Top with the pulled pork and a few coriander leaves and serve with a refreshing salad on the side.

    Cook smarter

    If you don’t have a slow cooker you can cook this in the oven using a casserole: Set your oven to 130ºC fan/gas 2. Add all the ingredients (except the coriander/limes) to the casserole and add 275ml water. Top with a cartouche (compostable baking paper cut to slightly larger than the casserole, wet slightly, then scrunched up). Put the lid on and cook for 3 hours. Check the pork, stirring and adding a little more water if it looks too dry. It should be saucy and rich. With a slow cooker there’s no need to brown any ingredients. If you’re using a flameproof casserole you could brown the onions and meat first with a little oil to add some caramelisation.

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