Slow-cooked Pulled Pork

Slow-cooked Pulled Pork

I’m a huge fan of Pulled Pork but haven’t really experimented with cooking it. Previously we’ve used the Pizza Oven and a Texan-BBQ style spice rub and basting sauce for flavour. This week I thought I’d try my hand at a pulled pork cooked in the slow-cooker.

The following is a variation on a recipe found on


3tbs paprika
2tsp cracked black pepper
2tsp curry powder
3 crushed cloves of garlic
1tsp dried mixed herbs
1/2 cup honey
1/4 cup apple cider vinegar
3tbs olive oil
1 onion sliced
2kg pork roast (leg or shoulder)
2tbs gravy powder


Mix together the dry spices then add crushed garlic, honey, vinegar, and oil and stir to combine.

Place the sliced onion in the slower cooker, place pork on top, and pour the spice sauce over the top of the pork.

Cook in the slow cooker on LOW for approx 8 hours, or until you can easily shred the meat with a fork. Remove pork from the slow cooker. Pour the liquid into a saucepan and set to one side for now.

Remove the rind/fat from the cooked pork. Then shred the pork by pulling two forks in opposite directions – the meat will break apart easily into smaller pieces.

Now back to the sauce. Add the gravy powder and gently boil, continually stirring, until sauce is thickened slightly. Mix the pork through the sauce and you’re done!

Serving Suggestions:

  • Serve on wraps with some salad leaves, capsicum, appleslaw, etc.
  • Use instead of the usual taco seasoned mince for Taco Tuesday.
  • Add some to a simple cheese toastie.
  • Add to scrambled eggs along with some diced capsicum and cooked peas.
  • Grab some sourdough and top with smashed avocado, sliced tomato, and some pulled pork.
  • Skip the bread, and wrap your pulled pork and salad with iceberg lettuce leaves instead.
  • Add some pulled pork the next time you’re making fried rice.


I used a boneless leg for this particular recipe as that’s what was in the fridge, but I have it on very good authority that a shoulder is the better cut of meat to use!

The cooked pulled pork can be frozen and defrosted as needed.

We have taken to cooking up some form of pork or corned beef at the start of the week and using for school/work lunches during the week. This has saved a lot of money normally spent on buying lunch!

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