Slow Cooked Pulled Pork

Pulled pork with veggies

Pulled pork is not a common dish here in Australia, but I’d seen it on other blogs and wanted to give it a try. I do love my slow cooker, because it turns cheap cuts of meat into delicious meals. It also reduces the risk of over-cooking meat, something I’m still a bit prone to after being a vegetarian for most of my adult life.

I found this recipe online, which was made from scratch and I adapted the ingredients for things I usually have in the house. It calls for a shoulder roast (confusingly sometimes called a butt). I buy it boneless because that’s what is available, but I imagine it would work well on the bone as well. My roast came with the skin still attached, and this tends to get rubbery in the slow cooker, so I removed it and made pork crackling.

The pork comes out fall-apart succulent (hence the “pulled” part of the name). I like to serve it with grilled veggies, cheese, avocado and tomato salsa. I imagine it would be good with sour cream as well.

Ingredients (serves 6-8)

1.5kg – 2kg (3.3 – 4.4lb) pork shoulder roast, either boneless or bone-in.

4 Tbsp chilli flakes or chilli powder (or less to taste)

1 Tbsp sea salt

1 Tbsp palm or brown sugar

2 tsp ground cumin

1 tsp cayenne pepper

1 tsp ground coriander

1 tsp garlic salt (or fresh garlic)

1/2 tsp ground cinnamon

Method

Combine all dry ingredients in a large bowl.

Remove any string or packaging from the roast. If the skin is attached, remove it using a sharp knife. You can use it to make delicious crackling.

Pulled pork marinade

Rub the dry ingredients onto the pork roast and leave in the fridge overnight (or at least several hours).

Brown the pork in a frying pan, then place it into the slow cooker, and add any remaining rub mix. Cook on Low for 6-10 hours, until the meat is falling apart.

Remove from the slow cooker and shred using forks (I’m usually starving by this point, so I just hack it up into pieces using a knife, but this is the proper method).

Serve with rice, grilled onions and capsicums (peppers), cheese, avocado, salsa and corn chips.

Have you ever made pulled pork before? How does your recipe compare?

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Comments

  1. Yummo, I wish I had a slow cooker now. Perhaps I could borrow my parents?

    • Mine is a cheapie from Target and it does the job properly, but I can understand if you don’t want one cluttering up the kitchen. You should definitely borrow one though, they make cooking meat so easy!

    • My son got a very good one at a thrift store for $5. You might try there if you want one

      • This is definitely something I would consider – I’ll let my local op (thrift) shop owner know I’m on the look out. He’s great at sourcing whatever I want or need! And I’m great at giving him more and more stock to sell (bedside tables, canvas prints, clothes!)

  2. Looks Great. I’m from the ‘Old South’ here in the States, where pulled pork is king. Nothing better. Glad that you liked it.

    Dan
    Zen Presence – Ideas for Meaningful Living

  3. Surprisingly, the last time we tried pulled pork, it didn’t fall apart like it should have. We cooked it in the slow cooker for the required amount of time, but it wasn’t enough. I don’t remember the cut of meat for sure, but I think we used a shoulder. Maybe it’s time to try again.

    • I know my slow cooker is “slower” than normal ones so does take longer. Maybe if you try it on a weekend when you’re home and can keep an eye on it while it’s cooking and aim for 10-12 hours. I guess also make sure there is fat attached, as this turns into a kind of gravy for the meat.

  4. Makes wonderful sandwiches also. I haven’t done this since I’ve become single (it makes a lot). I’m gonna have to do this soon. Thanks for the reminder. :)

    • Thanks for stopping by Amie :) One of my friends went to the US this year and posted lots of photos of pulled pork sandwiches – they looked very yummy! It does make a lot, but you can mix it up but having it with rice, in sandwiches, with nachos etc. I’ve also managed to keep it in the fridge for up to a week and it’s been fine.

  5. My hubby made this on the grill last weekend. Heavenly ….

  6. Just letting you know I made this, this weekend, in my old school crock pot on the stove, and it worked a treat. It makes so much (which makes the heartattack at the $32 price tag better). Made it with nachos, using your beans recipe too..

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