Easy Slow Cooker Pulled Pork Easy Slow Cooker Pulled Pork

Easy Slow Cooker Pulled Pork

Ever wondered how to make easy pulled pork? Well, look no further. Our recipe blends together the deceptively simple mix of herbs so you can learn how to make pulled pork that make your tastebuds dance. With just a few ingredients, this recipe is simple to make but oh-so-satisfying to eat.

Prep Time

Prep Time
10 minutes

Cooking Time

cooking time
6 hours

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

Ingredients

  • 1 x 1.6kg boneless pork shoulder joint, rind and skin removed
  • 2 teaspoons dried mixed herbs
  • 1 x 300ml bottle prepared BBQ sauce of your choice
  • 1 x 330ml can sweetened cola (not diet)

Method

1

Put the joint on a chopping board and pat dry with kitchen paper. With a sharp knife make several slashes over the joint.   Season all over with salt, pepper and mixed herbs.

2

Pour the BBQ sauce and the cola into the base of the slow cooker and stir well.

3

Add the pork joint and spoon over the sauce.  Cover and cook for 4-6 hours on HIGH or 8-10 hours on LOW, or according to the manufacturer’s instructions for your slow cooker.

4

'Pull' the cooked pork apart in the slow cooker by securing with a fork and shredding the meat with a second fork and use as required.  

5

Serve the pulled pork in bread rolls with a selection of serving accompaniments. Then, dig in! You’ve figured out how to make pulled pork the easy way.

Additional Information

Oven version

Follow step 1.  Preheat the oven to 150°C, 130°C Fan, Gas Mark 2.  Place the pork into a small to medium-sized, foil-lined roasting tin or ovenproof casserole dish. Season the joint all over. Pour the BBQ sauce and the cola around the joint.  Cover tightly with extra foil, or the casserole lid and cook in the oven for about 5 hours or until tender.  Remove the joint the oven and leave to rest in the cooking liquor, covered for 20 minutes.  Transfer the pork to a chopping board (retain the cooking liquor) and 'pull' the cooked pork apart by securing with a fork and shredding the meat with a second fork.  Spoon over the remaining sauce and use as required.