Slow cooker BBQ pulled pork

This recipe made deliciously tender, melt in the mouth pork. Can be done in the oven but comes out much better in a slow cooker.

Ingredients (serves 10-15 people)   8+ hours

  • 2kg pork shoulder
  • 400ml BBQ sauce
  • 2 tbsp American mustard
  • 25ml cider vinegar
  • 1 chicken stock cube
  • 1 onion
  • 3 cloves of garlic
  • 1 tbsp Worcestershire sauce
  • 2 tsp chilli powder
  • 1 tsp thyme (fresh or dried)
  • Salt and pepper
  • 50g dark brown sugar


  1. Take the pork and trim off the excess fat/skin, can be quite a task! Then cut the pork into 3/4 lumps and cover lightly with salt (not too much).
  2. Turn the slow cooker on low, add the BBQ sauce, mustard, cider vinegar, Worcestershire sauce, sugar, chilli powder, thyme and stock cube. Add pepper if you wish.
  3. Peel and slice the onion and garlic and add the the slow cooker, mix everything together well.
  4. Place the lumps of pork in the cooker and coat them in the sauce, put the lid on and leave to cook for a minimum of 8 hours and a maximum of 16 hours (the longer the better)
  5. Once the pork is cooked, remove each piece from the cooker and shred with a pair of forks, meat claws (if you have them) or in a food processor or blender(never tried it this way myself but I’m told it works).
  6. When the pork is fully pulled, put it back in the slow cooker and leave to cook for 2 more hours.

Job done! Goes well in a burger bun with coleslaw.

Pulled pork can be handy for buffets as you can leave it in the slow cooker on the warm setting (if yours has one) for around 4 hours.


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