20th June 2016 Debra

Pull no punches with this slow cooker pulled pork

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Tender, juicy pulled pork has well and truly made its trotter mark on UK dinner tables – but what’s the secret to creating an authentic American version? Read our guide to seasoning, slow-cooking, serving and everything in between.

Ready in

Prep time: 30 minutes

Cook time: 8 hours 30 minutes

Makes 8 to 10 servings


  • 4lb. boneless pork shoulder blade roast
  • 2 tsp brown sugar
  • 4 tsp salt
  • 4 tsp chili powder
  • 2 tsp dried mustard powder
  • 1 tsp ground cumin
  • 1 tsp garlic powder
  • 1 tsp ground black pepper
  • 1/2 tsp cinnamon
  • 1/4 tsp ground nutmeg
  • 2 tsp vegetable oil
  • 4 tsp apple cider vinegar
  • 4 tsp orange juice
  • 3 Tbsp tomato paste
  • 6 brioche buns


1. In a small bowl, combine 2 Tbsp of brown sugar, salt, chili powder, dried mustard powder, cumin, garlic powder, black pepper, cinnamon and nutmeg. Rub the spice mix over the pork.

2. Heat the vegetable oil in a large skillet over medium heat; add the pork and brown all sides for about 10 minutes. Remove the pork from the skillet and set aside on a plate.

3. Add 3/4 cup (185 ml) water to the skillet and whisk into the drippings. Transfer the liquid from the pan into your slow cooker. Add the vinegar, juice, tomato paste and remaining 2 Tbsp (30 ml) of brown sugar to the slow cooker and whisk. Add the pork and cover, cook on low for 8 hours.

4. If the liquid does not fully cover your shoulder you’ll need to turn it at the half way point. Remove the pork and transfer to a cutting board. Pour the liquid into a Dutch oven over low heat to keep it warm.

5. Shred the pork, using two forks, or roughly chop. Add the shredded meat to the Dutch oven and combine with sauce. Taste and season with salt.

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