A sandwich vibe in the summer and a hearty and warming dish in the wintertime - our slow cooker BBQ pulled pork recipe is perfect for all seasons.
The pork shoulder is marinated with a simple mixture of light brown sugar, Worcestershire sauce, paprika, chilli flakes, mustard powder, garlic, thyme and white wine vinegar for a flavour boost. Then it's slowly cooked all day, with the addition of BBQ sauce, for an incredibly flavoursome and juicy pulled pork.
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Yields:
8 serving(s)
Prep Time:
10 mins
Cook Time:
8 hrs
Total Time:
8 hrs 10 mins
Cal/Serv:
332
Ingredients
1
pork shoulder, excess fat removed
200g
barbecue sauce
For the marinade
1Tbsp.
light brown sugar
2tsp.
worcestershire sauce
2tsp.
sweet smoked paprika
1tsp.
chilli flakes
2tsp.
mustard powder
few sprigs thyme, leaves picked
2
garlic cloves, crushed
3Tbsp.
white wine vinegar
To serve
brioche burger buns
small handful fresh coriander leaves
coleslaw
hot chilli sauce
Directions
Step 1
If you can, marinade the pork overnight before you plan to cook it. In a large bowl, mix the sugar, Worcestershire sauce, spices, thyme and garlic together then stir in the vinegar to make a paste. Add the pork and rub all over. Cover with cling film and leave to marinade in the fridge overnight. If not marinating, mix the ingredients together with generous seasoning, rub over the pork, then put into the slow cooker.
Step 2
If you have marinated the meat, lift the pork out of the bowl and add to the slow cooker, discarding the juices. Season the pork well. Pour in the barbecue sauce and toss the pork in the sauce to coat. Cook on low for about 8hr, or until the pork shreds easily. Halfway through the cooking time, quickly open the pot, turn the pork joint over and cover quickly with the lid again (don’t leave the pot uncovered for longer than necessary, as the meat will take longer to cook).
Step 3
Transfer pork to a large board and shred with two forks. If you want a thicker sauce, pour the juices from the slow cooker into a large saucepan and boil until reduced down to a thicker consistency. Add the shredded pork to the pan and stir to coat. Serve in brioche burger buns with coleslaw, some coriander leaves and a few drops of hot chilli sauce.
Serve with a side of mash when the weather is cooler, or in the summertime serve filled in a brioche bun with a side of crunchy coleslaw!
We'd recommend marinating the pork shoulder overnight, before you plan to cook it in the slow cooker. The marinade will help to tenderise and flavour the meat and will give you a more succulent finish.
If you're looking for more slow cooker recipes, we have our best ever recipes to inspire you to create something delicious, or if you want to try our slow cooker beef joint or leg of lamb recipes, we give handy tips to personalise it to your tastes.
Good Housekeeping UK
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Per Serving:
Calories: 332
Fibre: 0 g
Total carbs: 15 g
Sugars: 13 g
Total fat: 10 g
Saturated fat: 3 g
Protein: 47 g
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An experienced and highly skilled team of food writers, stylists and digital content producers, the Good Housekeeping Cookery Team is a close-knit squad of food obsessives. Cookery Editor Emma Franklin is our resident chilli obsessive and barbecue expert, who spends an inordinate amount of time on holidays poking round the local supermarkets seeking out new and exciting foods. Senior Cookery Writer Alice Shields is a former pastry chef and baking fanatic who loves making bread and would have peanut butter with everything if she could. Her favourite carb is pasta, and our vibrant green spaghetti is her weeknight go-to. Lover of all things savoury, Senior Cookery Writer Grace Evans can be found eating crispy corn and nocellara olives at every opportunity, and will take the cheeseboard over dessert any time (though she cannot resist a slice of tres leches cake). With a wealth of professional kitchen know-how, culinary training and years of experience between them, they are all dedicated to ensuring every Good Housekeeping recipe is the best it can be, so you can trust they’ll work (and if they don’t – we’ll have the answer for why*) every time (*90% of the time the answer is: “buy an separate oven thermometer”!).
