You must be logged in to bookmark
Log In / Sign Up
You must be logged in to rate
Log In / Sign Up
rate recipe

Slow Cooker Pulled Pork (Oven method included)

You have asked me for many recipes since I started my website and Facebook Page, this is the one you have requested more than any other so here it finally is.

I have fine tuned my recipe so it is very easy for you to make at home using your slow cooker or oven.

If you don’t have a slow cooker then may I suggest you buy one as you will save yourself a lot of time and money on electricity as slow cooking on a hob or in the oven uses a lot more power.



Allergens : Contains Gluten, Lactose Free

Lean Pork Shoulder – 1kg (allow extra 200g if the fat is attached)

Chopped Tomatoes – 2 x 400g

Onion – 1, chopped

Smoked Paprika – 1 tbsp

Dark Brown Sugar – 160g

Worcestershire Sauce – 2 tbsp

Lemon juice – 2 tsp

Malt Vinegar (white will do) – 2 tbsp

Derrycamma Farm Rapeseed Oil – 2 tbsp

Tomato Puree – 2 tbsp

Cumin Seeds – 2 tsp

Bay leaves – 4


Floury or Seeded Baps – 4 – 6

Lettuce leaves




Getting Ready….

You will need – 1 Slow Cooker or 1 casserole dish, 1 colander or sieve, 1 hand blender and tin foil if using the


If using your oven, pre-heat it to 140c


Place all the ingredients (apart from the baps, coleslaw and lettuce) in the slow cooker or casserole dish, mix well cover with the lid or tin foil.


If using your slow cooker turn to low and cook for 5.5 to 6 hours, if using your oven cook for 4.5 to 5 hours.


When the time is up test the meat with a fork, if it pulls apart really easily it is ready, if not then cook a little longer


When ready remove the meat from the sauce and leave to one side to cool slightly.


Remove the bay leaves from the sauce then blend using your hand blender.


Strain the sauce and set to one side.


Shred the meat using your hands, ensure you remove any fat


Mix 4 tbsp of sauce with the meat.


Serve over floury or seeded baps with coleslaw, lettuce leaves and a drizzle of the sauce.

    • Fintan
    • 11th February 2017

    Simplest, tastiest recipe ever!! Loved it and can’t wait to try others. 20 out of 10. How to impress guests….

      • Liam Boland - BiaMaith Chef
      • 12th February 2017

      Thanks Fintan, glad you enjoyed it 🙂

    • rachel
    • 7th March 2017

    made this i dont really like pork but was yum and my lil boy and other half who loves pulled pork demolished it and said its the nicest they had by far

    • Emma
    • 30th May 2018

    Hi, the butcher recommended pork neck to me for the recipe, can I still follow this method?

    1. Yes you can, the times should be the same.

    • Louise
    • 16th December 2018

    Doubled the recipe as I used a 3kg ham. Gorgeous! Loads left over to make into more fab meals! The sauce is divine!

Leave a Reply

Your email address will not be published. Required fields are marked *

This site uses Akismet to reduce spam. Learn how your comment data is processed.
Close Cookmode