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Slow Cooker Pulled Pork Recipe

Slow Cooker Pulled Pork Recipe

This Slow Cooker Pulled Pork is perfect for sandwiches, sliders, tacos and pizza. It takes little effort to prepare and cooks low and slow all day until tender and falling apart!



4.5 lb / 2 kg Pork Shoulder (Pork Butt) bone in
2 Onions
3 Garlic Cloves
1 Tbsp Brown Sugar
1 Tbsp Chilli Powder
1 Tbsp Salt
1 tsp Cumin
2 Cups / 500ml Chicken Stock or Beer
1 Cup / 250ml BBQ Sauce


In a small bowl mix together the rub for the pork, the brown sugar, chilli powder, salt and cumin. Set to the side.
Peel and chop the onions into quarters and peel the garlic. Place into the bottom of your slow cooker.
Remove the skin and any hard fat from the pork shoulder if this has not already been done.
Sprinkle the rub over the pork and use clean dry hands to press it in so it evenly coats all sides of the pork. Place the pork into the slow cooker on top of the onions and garlic.
Pour the chicken stock into the bowl until it reaches about 1/4 to 1/3 of the way up the pork.
Place on the lid and turn the slow cooker onto low for about 8 hours or high for about 6 hours.
When the time is up remove the lid from the slow cooker. Use a fork or knife a probe the pork, if it has no resistance the pork is ready but if it feels tough it will need longer. Check back every 30 minutes until it starts to pull apart easily.
Remove the pork from the slow cooker and use two forks to pull it apart.
Remove the liquid and onions from the slow cooker and transfer the pulled pork back in. Stir through the bbq sauce and turn the slow cooker back on to high for about 30 minutes to heat through.


This recipe can also be cooked in the oven if you don’t have a slow cooker. Use a large dutch oven with a tight fitting lid and cook at 130C / 260F for 8-10 hours or until the pork pulls apart easily.

How to serve Pulled Pork

Sandwiches with Coleslaw
BBQ Dinner

How to freeze Pulled Pork

Place the pulled pork in an airtight container or freezer bag and into the freezer for up to 3 months. Defrost the pork in the fridge before reheating in a pan or covered in the oven.