Slow Cooker Pulled Pork

Slow cooker pulled pork is a simple, satisfying dish that turns an inexpensive cut of pork into tender, flavour-packed meat. A few minutes of preparation in the morning can leave you with pork that is ready to shred by dinnertime — ideal for sandwiches, wraps, tacos or a hearty meal with sides.

Why use a slow cooker?

Pork shoulder is well suited to slow cooking. Its marbling and connective tissue gradually soften over several hours, giving the meat its characteristic juicy texture. The gentle cooking also allows the seasoning to permeate the pork. For best results, choose a boneless or bone-in pork shoulder, sometimes labelled pork butt; leaner cuts such as pork loin are more likely to dry out.

Ingredients

• 1.5–2kg pork shoulder, rind and excess fat removed
• 2 teaspoons smoked paprika
• 1 teaspoon ground cumin
• 1 teaspoon garlic granules
• 1 teaspoon onion granules
• 1 tablespoon soft brown sugar
• 1 teaspoon salt
• ½ teaspoon black pepper
• 1 onion, sliced
• 150ml apple juice, cider or chicken stock
• 2 tablespoons cider vinegar
• 150–200ml barbecue sauce, plus extra to serve

Method

1. Make the seasoning. Mix the paprika, cumin, garlic granules, onion granules, sugar, salt and pepper in a small bowl. Pat the pork dry, then rub the seasoning all over it.
2. Prepare the slow cooker. Scatter the sliced onion over the base. Pour in the apple juice, cider or stock and the cider vinegar.
3. Cook the pork. Place the pork on top of the onions. Cover and cook on low for 8–10 hours or on high for 5–6 hours, until the meat is very tender and pulls apart easily with a fork. Cooking times vary between slow cookers.
4. Shred the meat. Transfer the pork to a large dish and remove any bones or large pieces of fat. Shred the meat with two forks. If it does not shred easily, return it to the slow cooker and continue cooking until tender.
5. Finish with sauce. Skim excess fat from the cooking liquid if needed. Stir some of the liquid and the barbecue sauce through the shredded pork, adding a little at a time until it is moist but not swimming in sauce. Taste and adjust the seasoning.

Tips for the best pulled pork

• Keep the lid on. Lifting the lid releases heat and can extend the cooking time.
• Use only a modest amount of liquid. Pork releases its own juices as it cooks, so the meat does not need to be submerged.
• Check for tenderness, not just the clock. The pork is ready when it pulls apart easily. A low-and-slow cook generally needs to take the meat well beyond the minimum safe temperature for pork so that it becomes tender enough to shred.
• Add the barbecue sauce at the end. This keeps its flavour fresh and makes it easier to control how saucy the finished pork is.
• For a crisp finish, spread the shredded pork on a baking tray and grill it for a few minutes, watching carefully. Spoon over a little cooking liquid or sauce first to help keep it moist.

How to serve slow cooker pulled pork

Serve it in soft rolls with crunchy coleslaw and pickles, or pile it into tacos with lime, coriander and sliced onions. It also works well with jacket potatoes, rice or a crisp green salad. Offer extra barbecue sauce at the table so everyone can add as much as they like.

Storing and reheating

Cool leftovers promptly and store them in a covered container in the fridge, where they will keep for up to three days. Reheat until steaming hot throughout, adding a splash of water or cooking liquid if the pork seems dry. Pulled pork can also be frozen in portions; defrost it in the fridge before reheating.

With a well-marbled shoulder, a balanced spice rub and a little patience, slow cooker pulled pork is an easy way to make a generous meal with very little hands-on effort.