Slow-Cooked Pulled Pork Recipe
Pulled pork is soft, melt in your mouth pork, which is so tender it simply falls to bits with a fork. Covered in tangy barbeque sauce and served in a bread bun with crunchy coleslaw and a crispy salad. Add some corn on the cob and you have the perfect light and tasty dinner. Any leftovers can be used in a wrap or with salad the following day.
For this recipe you ideally need pork shoulder as it has a good level of moisture, fat and flavour. It will keep moist and yet provide good crackling.
- A joint of pork shoulder
- A splash of water
- A jar of barbeque sauce or homemade barbeque sauce.
- Salad, coleslaw and corn on the cob to serve
Remove pork from packaging and put in slow cooker with a splash of water
Cook on high all afternoon or low all day.
Once the pork is cooked and falls apart easily when you poke it with a fork, lift out and place in an ovenproof dish (or tip away the liquid in the slow cooker and then pop it back in the slow cooker dish)
Shred using two forks and then stir in the sauce until it is all coated evenly.
Either put in the oven on about 170oC or put back in the slow cooker pot on high and cook until the sauce is piping hot.
If you would like crackling, score the rind off the pork by making long cuts with a carving knife and sprinkle with salt. Cook on a medium heat until it’s crunchy and golden. Alternatively, cook under the grill or on the George Foreman grill until crispy.
Serve with some homemade crunchy coleslaw and corn on the cob or in a bread bun with salad
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