I have a confession, I am a Pulled Pork addict. It has been two days since my last binge. I think about pork all the time, it’s not just pulled pork I crave. I have fantasies about suckling pig or charcoal BBQ pork in a tasty rub, but Slow Cooker Pulled Pork is by far the easiest.
I find myself making excuses to walk past the butcher, just to look at the meat. I’m weak! The cooler weather is all the excuse I need. My cravings for the sweet, tender, fatty meat intensify. Pork is my ultimate comfort food.
Today I am sharing my addiction for this delicious meat with readers. Be warned once you try this dish you will never be the same again. My Slow Cooker Pulled Pork recipe has all the rich, barbeque flavours and produces meat that just melts in your mouth.
Another benefit of cooking the dish in a slow cooker is the amazing aroma. Slow cookers are perfect for adding a homely aroma and warm atmosphere to the winter home. You can get the same result in an oven by baking the meat at 125C/260F in a baking tray covered in foil.
- 2 kg Boston Butt or Pork Shoulder
- 1 onion finely diced
- 3 cloves garlic
- 1/2 Tbsp cumin
- 1 Tbsp Smokey Paprika
- 1 cup coke
- 1/2 cup BBQ sauce
- 1/2 cup brown sugar
- 1/4 cup cider vinegar
- 1/2 cup tomato sauce
- 2 Tbsp Worstershire sauce
Combine all the sauce ingredients and place in the slow cooker.
Add the pork to the slow cooker, spoon the sauce over the pork to marinade.
Cook with the lid on for 8-10 hours on low.
Remove the pork from the cooker, using two forks shred the meat.
Pour the sauce into a saucepan and boil on high until sufficiently thickened.
Add the pulled pork to the sauce and gently combine.
Be warned, this is a “gateway recipe”. Once you’ve tried the dish you may find yourself craving the little piggy as much as I do!
We have been using the pulled pork in everything from soft tacos to burgers. My butcher now knows me by name! Oh, I have a little tip, when you are buying your meat in Australia you will find we don’t have the Boston Butt cut. My friendly butcher de-bones the shoulder to produce the equivalent cut of meat. He even takes the pigs rind off so I can make crackle!