Recipes

Name: Pulled Pork
Total time: 510 min
Yield: 4–5 servings
Ingredients: 1.2 kg boneless pork shoulder, trimmed of large fat caps; 1 medium sliced onion; 80 ml apple cider vinegar; 80 ml chicken stock; 1½ tbsp Worcestershire sauce; 1½ tbsp brown sugar; 1 tbsp Dijon or yellow mustard; 1 tsp liquid smoke (optional); 1½ tbsp brown sugar; 1½ tsp salt; 2 tsp onion powder; 2 tsp garlic powder; 2 tsp smoked paprika; ½ tsp chili powder or cayenne; ½ tsp black pepper; soft rolls or brioche buns; coleslaw; BBQ sauce; pickles

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Pulled Pork

Slow-cooker pork shoulder in a smoky-sweet rub, shredded into its own juices and piled onto soft buns.

Serves: 4–5
Prep: 30 mins
Cook: 7 hrs

Ingredients

Pork

Boneless pork shoulder, trimmed of large fat caps1.2 kg
Sliced onion1 medium
Apple cider vinegar80 ml
Chicken stock80 ml
Worcestershire sauce1½ tbsp
Brown sugar1½ tbsp
Dijon or yellow mustard1 tbsp
Liquid smoke1 tsp
Optional

Dry rub

Brown sugar1½ tbsp
Salt1½ tsp
Onion powder2 tsp
Garlic powder2 tsp
Smoked paprika2 tsp
Chili powder or cayenne½ tsp
Black pepper½ tsp

Sandwiches

Soft rolls or brioche buns
Coleslaw
BBQ sauce
Pickles

Instructions

Pork & Dry rub5 mins

1Rub5 mins

Mix brown sugar (1½ tbsp), salt (1½ tsp), onion powder (2 tsp), garlic powder (2 tsp), smoked paprika (2 tsp), chili powder or cayenne (½ tsp) and black pepper (½ tsp), then massage the rub all over the pork (1.2 kg).
Optionally, cover and rest in the fridge overnight.

Pork7 hrs 20 mins

1Load the slow cooker5 mins

Spread sliced onion (1 medium) over the bottom of the slow cooker and set the pork on top.
Whisk together apple cider vinegar (80 ml), chicken stock (80 ml), Worcestershire sauce (1½ tbsp), brown sugar (1½ tbsp), Dijon or yellow mustard (1 tbsp) and liquid smoke (1 tsp), and pour it around the pork.

2Cook7–8 hrs

Cover and cook on LOW for 7–8 hours (or HIGH for 4–5 hours), until tender enough to shred.

3Shred15 mins

Lift out the pork, discard any fat, and shred with two forks.
Skim the fat from the liquid in the pot, then mix 80 ml of the juices back into the meat.

Pork & Sandwiches5 mins

1Serve5 mins

Stir BBQ sauce through the pork, or serve it on the side.
Pile onto soft rolls or brioche buns with coleslaw and pickles.

Tips & Notes

Tangy: Add a splash of vinegar at the end.
Sweet: Mix honey into the sauce.
Freezing: Freeze leftovers with some of the juice to keep them moist.
Temperature guide: The low setting is roughly 90°C (fan 70°C); high is roughly 140°C (fan 120°C).