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.

Prep Time

Prep Time
20 minutes

Cooking Time

cooking time
9 hours

Easy Cooking Skill

cooking skill


6 people


  • 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



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


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).


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.


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


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.


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.


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

Additional Information

A pork shoulder joint isn’t just a wallet-friendly cut but a tasty one too, and it provides more than enough for a second family meal. Check out our leftover pulled pork recipes collection to help your cooking go that little bit further.