Slow cooker pulled pork

Slow cooker pulled pork
  • Serves icon Serves 8
  • Time icon Hands-on time 15 min

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.

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

Nutrition: per serving

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

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)

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.

delicious. tips

  1. 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

  2. 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.

Recipe By

Jen Bedloe

Subscribe

Fancy getting a copy in print?

Subscribe to our magazine

Rate & review

Rate

Reviews

Share a tip

Or, how about...?

Save recipe icon Save recipe icon Save recipe

Savoury pancake recipes

Pulled pork with okonomiyaki (Japanese savoury pancakes)

Impress your guests with a Japanese-style brunch of melt-in-the-mouth pulled pork on top of a...

Save recipe icon Save recipe icon Save recipe

Comfort food

Nachos with pulled pork and sweetcorn salsa

Layer up nachos with succulent pulled pork, cheddar and a sweet and zingy sweetcorn salsa....

Save recipe icon Save recipe icon Save recipe

Ragù recipes

Pulled harissa lamb ragù

This beautifully rich, slow-cooked lamb ragù is easy to make and uses rose harissa for...

Subscribe to our magazine

Subscribe to delicious. magazine this month and get 50% OFF!

Subscribe

Download our digital version

Subscribe to the digital edition of delicious. magazine

Subscribe
Subscribe to the digital edition of delicious. magazine