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Slow cooker pulled pork

Name: Slow cooker pulled pork
Prep time: 15 min
Cook time: 6 h
Total time: 6 h 15 min
Yield: Serves 8
Cuisine: American recipes
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)

By: Jen Bedloe
Former head of food delicious.

Published: 5 May 21
Updated: 4 Apr 24

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.

Easy
May 2021

Test kitchen approved

Serves 8
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

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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

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).
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.

Recipe from May 2021 Issue

Nutrition

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

delicious. 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
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.