If you don’t have a slow cooker yet – GET ONE. It’s by far my favourite investment for the kitchen and you can make a ton of tasty, low-cost recipes with it. This slow cook er pulled pork is my most recent creation.
When I got my first slow cooker at university I thought it was only reserved for casseroles and stews, but I’ve since learnt that you can pretty much anything in it and I’ve done everything from risotto to brownies!
Pulled pork is such a big food trend that it’ll never go out of fashion. It’s a great sharing dish too… bung it on the table with some condiments, brioche buns and some gorgeous salads and you’ve got yourself a seriously good feast.
Plus, if you’re someone short on time, this slow cooker pulled pork recipe literally requires zero effort for maximum flavour.
Slow Cooker Pulled Pork
Minutes to prepare, then slow cooked for hours with incredible results.
- 2 lb pork shoulder
- 1 tsp ground garlic powder
- 1 tsp ground onion powder
- 2 tbsp brown sugar
- 1 tsp cayenne pepper
- 1 tsp pepper
- 1 tsp salt
- 1 tbsp tomato purée
- 2 tbsp gravy granules (I used Bisto)
- 180 ml apple cider vinegar
- 180 ml water
In a large bowl (large enough for your pork to sit comfortably in) mix together all of your dry spice ingredients – except gravy granules.
Once they’re mixed well, add the pork shoulder whole and roll and coat the pork in the seasoning.
Place the pork shoulder into the base of your slow cooker. Pour in the apple cider vinegar, and the water. Be sure to pour the liquid INTO the slow cooker and not OVER the pork (this is important!).
Put the lid on and cook on LOW for 6-7 hours, HIGH for 3-4 hours. However I do recommend low to get that perfectly melted, pull apart meat.
Once meat is cooked, remove from slow cooker – remove layer of fat (save this for crackling if you wish) – and using two forks start pulling the pork.
Remove the sauce from the cook and reduce in a small saucepan. Add the tomato purée and the gravy granules and stir until sauce thickens.
Either pour the sauce over the pork, or serve in jug alongside. Serve with coleslaw salad, brioche bus and sweet potato fries.