Slow cooker

Freezer friendlyGreat for batch cookingRecommended for a 3.5 litre slow cooker

Slow cooker Pulled pork Pork Barbecue Family meals Batch cooking Freezer friendly

pulled pork

Name: pulled pork
Prep time: 20 min
Cook time: 480 min
Total time: 500 min
Yield: 6 servings
Ingredients: 1.5 kg boneless pork shoulder, rind and excess fat removed; 1 tablespoon vegetable oil; 2 teaspoons smoked paprika; 1 teaspoon ground cumin; 1 teaspoon garlic granules; 1 teaspoon fine salt; ½ teaspoon ground black pepper; 1 large onion, thinly sliced; 3 cloves garlic, finely chopped; 250 ml passata; 100 ml barbecue sauce; 2 tablespoons tomato purée; 2 tablespoons soft light brown sugar; 2 tablespoons cider vinegar; 1 tablespoon Worcestershire sauce; 1 teaspoon English mustard; 100 ml water

Tender pork shoulder cooks slowly in a smoky, tangy barbecue sauce until it can be pulled apart with a fork. Serve it in soft rolls with crunchy slaw, or alongside wedges, salad and steamed vegetables.

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Slow cooker

Tags: Slow cooker, Pulled pork, Pork, Barbecue, Family meals, Batch cooking, Freezer friendly

pulled pork

Prep: 20 min
Cook: 8 hrs
Total: 8 hr 20 min
Servings: 6

Equipment

Slow-cooker size: 3.5 litre

3.5-litre slow cooker
Large frying pan
Large bowl or dish
Two forks
Jug

Ingredients

1.5 kg boneless pork shoulder, rind and excess fat removed
1 tablespoon vegetable oil
2 teaspoons smoked paprika
1 teaspoon ground cumin
1 teaspoon garlic granules
1 teaspoon fine salt
½ teaspoon ground black pepper
1 large onion, thinly sliced
3 cloves garlic, finely chopped
250 ml passata
100 ml barbecue sauce
2 tablespoons tomato purée
2 tablespoons soft light brown sugar
2 tablespoons cider vinegar
1 tablespoon Worcestershire sauce
1 teaspoon English mustard
100 ml water

Substitutions

Boneless pork shoulder → Boneless pork loin (It is leaner, so check it earlier as it may dry out if overcooked.)
Passata → A 400 g tin of chopped tomatoes, blended until smooth (Add a little extra water if the sauce is very thick.)
Worcestershire sauce → Light soy sauce (Use less salt in the dry rub because soy sauce is saltier.)

Instructions

Take the pork out of the fridge 20–30 minutes before cooking. Pat it dry, then rub all over with the smoked paprika, cumin, garlic granules, salt and black pepper.
Heat the vegetable oil in a large frying pan over a medium-high heat. Brown the pork on all sides for 6–8 minutes in total, then transfer it to the slow cooker.
Add the sliced onion and chopped garlic to the slow cooker around the pork.
Mix the passata, barbecue sauce, tomato purée, brown sugar, cider vinegar, Worcestershire sauce, mustard and water in a jug. Pour the sauce over and around the pork.
Cover and cook on low for 8 hours, until the pork is very tender and reaches at least 75°C in the thickest part. The meat should pull apart easily with two forks.
Transfer the pork to a large dish and rest for 10 minutes. Skim excess fat from the surface of the sauce, then shred the pork with two forks, discarding any large pieces of fat or connective tissue.
Return the pulled pork to the sauce and stir well. Leave it on the low setting for 10 minutes to warm through, then serve in rolls or with your chosen sides.

Storage and leftovers

Freezer friendly: Yes

Suitable for batch cooking

Cool leftovers promptly in shallow containers and refrigerate within two hours. Keep covered in the fridge for up to 3 days, or freeze for up to 3 months. Defrost: Defrost frozen pulled pork in the fridge overnight in a covered container. Reheat until piping hot throughout, adding a splash of water if the sauce has thickened.

Reheat in a saucepan over a medium-low heat with a splash of water, stirring until piping hot throughout. Alternatively, microwave in a covered microwave-safe container, stirring halfway through; do not reheat more than once.

Use the pulled pork in toasted rolls, baked potatoes, quesadillas, tacos or a rice bowl with salad and extra barbecue sauce.

Allergen information

Worcestershire sauce and some barbecue sauces may contain fish, gluten, soya or mustard. Check the labels if cooking for someone with an allergy; use suitable alternatives where needed.

Always check ingredient packaging and labels if you or someone you are cooking for has an allergy.

Instructions

Take the pork out of the fridge 20–30 minutes before cooking. Pat it dry, then rub all over with the smoked paprika, cumin, garlic granules, salt and black pepper.

Heat the vegetable oil in a large frying pan over a medium-high heat. Brown the pork on all sides for 6–8 minutes in total, then transfer it to the slow cooker.

Add the sliced onion and chopped garlic to the slow cooker around the pork.

Mix the passata, barbecue sauce, tomato purée, brown sugar, cider vinegar, Worcestershire sauce, mustard and water in a jug. Pour the sauce over and around the pork.

Cover and cook on low for 8 hours, until the pork is very tender and reaches at least 75°C in the thickest part. The meat should pull apart easily with two forks.

Transfer the pork to a large dish and rest for 10 minutes. Skim excess fat from the surface of the sauce, then shred the pork with two forks, discarding any large pieces of fat or connective tissue.

Return the pulled pork to the sauce and stir well. Leave it on the low setting for 10 minutes to warm through, then serve in rolls or with your chosen sides.

Swaps and substitutions

Boneless pork shoulder → Boneless pork loin

It is leaner, so check it earlier as it may dry out if overcooked.

Passata → A 400 g tin of chopped tomatoes, blended until smooth

Add a little extra water if the sauce is very thick.

Worcestershire sauce → Light soy sauce

Use less salt in the dry rub because soy sauce is saltier.

Storage and leftovers

Freezer friendly

Yes

Batch cooking

Suitable for batch cooking

Storage

Reheating

Leftover ideas

Use the pulled pork in toasted rolls, baked potatoes, quesadillas, tacos or a rice bowl with salad and extra barbecue sauce.

Ingredients

Recipe serves 6

Adjust servings

Cooking time may not change in direct proportion to serving size.

1.5 kg boneless pork shoulder, rind and excess fat removed

1 tablespoon vegetable oil

2 teaspoons smoked paprika

1 teaspoon ground cumin

1 teaspoon garlic granules

1 teaspoon fine salt

½ teaspoon ground black pepper

1 large onion, thinly sliced

3 cloves garlic, finely chopped

250 ml passata

100 ml barbecue sauce

2 tablespoons tomato purée

2 tablespoons soft light brown sugar

2 tablespoons cider vinegar

1 tablespoon Worcestershire sauce

1 teaspoon English mustard

100 ml water

pulled pork

pulled pork

Equipment

Ingredients

Substitutions

Instructions

Storage and leftovers

Allergen information

Instructions

Equipment needed

Swaps and substitutions

Storage and leftovers

Allergen information

My private notes

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