Pulled Pork

Pulled pork is American barbecue at its best – meat cooked so gently and tenderly that it can be gently teased apart by forks, or, more often fingers – smoky, juicy, and served with an aggressively piquant sauce, the particulars of which, are the subject of fierce regional debate (https://www.theguardian.com/lifeandstyle/wordofmouth/2013/jan/31/how-to-cook-perfect-pulled-pork).


Serves: 10

  • 2 teaspoons rapeseed oil
  • 2kg pork shoulder (skin removed)
  • 230ml barbecue sauce
  • 120ml apple cider vinegar
  • 240ml chicken stock
  • 75g light brown sugar
  • 1 tablespoon American yellow mustard
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons chilli powder (chipotle or other smokey chillies preferably)
  • 1 tablespoon paprika
  • 2 large onions, chopped
  • 5 cloves garlic, crushed
  • 2 teaspoons dried thyme
  • Salt and pepper to taste


  • Taco shells
  • Guacamole
  • Tomato salsa
  • Soured cream
  • Sliced gherkins
  • Jalapenos


  1. Sear each side of the pork in a hot pan (optional but gives extra flavour)
  2. Add the oil to the bottom of a slow cooker and place in the pork
  3. Add in the remaining ingredients and cook on low heat for 10-12 hours
  4. If there is too much liquid following cooking, remove this and reduce it in a wide pan
  5. Pull the pork apart into shreds and re-add the reduced liquid
  6. Adjust the seasoning
  7. Serve in taco shells with the accompaniments, or however you like! (in white rolls is traditional)
  8. Enjoy 🙂


Recipe modified from allrecipes – http://allrecipes.co.uk/recipe/38826/perfect-slow-cooker-pulled-pork.aspx


Mike Powell

Leave a Reply