Sweet 'n' Smoky Pulled Pork Sweet 'n' Smoky Pulled Pork

Sweet 'n' Smoky Pulled Pork

A warming slow cooker pulled pork dish, great for sharing with friends and family. Whether you’re looking for a tantalising barbecue centrepiece or a reliable winter warmer, our sweet ‘n’ smoky pulled pork recipe blends together a variety of flavours to keep everyone happy.

Cooking Time

cooking time
9 hours

Easy Cooking Skill

cooking skill
Easy

Serves

serves
6 people

Ingredients

  • 1x 1.6kg boneless pork shoulder joint, rind and skinned removed, optional
  • 2 teaspoons sea salt
  • 2 tablespoons dark brown muscovado sugar or similar
  • 1 tablespoon smoked paprika
  • 1 tablespoon oil
  • 100ml apple juice
  • 1 tablespoon cornflour

Method

1

Remove the string, unroll the pork and pat dry with kitchen paper.

2

Mix the sugar, paprika and 2 teaspoons salt together.  Rub half of it thoroughly over the pork. Keep the other half for later. Roll the pork back up (there is no need to re-tie the string).

3

Heat the oil in a large frying pan, and brown the pork on all sides. Put the joint in a slow cooker, pour in the apple juice and cover with the lid. Cook on low for 8-9 hours, or until tender and ready to pull apart. While the pork takes its time, you can relax.

4

Remove the pork from the slow cooker, wrap in foil and leave to rest for 30 minutes.

5

As the pork relaxes, blend the cornflour with 1 tablespoon cold water. Add to the sauce in the slow cooker along with the rest of the seasoning mix. Cook on high for 20 minutes, until thickened slightly.

6

Shred (with the cooking juices) into chunky pieces with 2 forks. Return the pulled pork to the sauce in the slow cooker and stir well.

7

Serve in bread rolls with coleslaw, potato wedges and corn on the cob (or however you like).

Additional Information

The best part of a good pork shoulder joint is how much food it provides. It’s a wallet-friendly cut that lends itself well to fulfilling leftovers.  Check out our leftover pulled pork recipes collection to help your cooking go that little bit further.