This pulled pork recipe is designed around the convenient, pre-trimmed pork shoulder roasts sold at Woolworths, making it a foolproof option for a crowd-pleasing meal. It works because the slow cooker does all the hard work, turning an inexpensive cut of meat into incredibly tender, juicy shreds that are perfect for sandwiches, tacos, or served alongside your favourite sides. With a simple spice rub and a tangy barbecue sauce, this is your go-to recipe for effortless, delicious pulled pork.
Ingredients
- 2.5 kg (5.5 lb) pork shoulder roast (bone-in or boneless, from Woolworths)
- 2 tablespoons (30 g) brown sugar
- 1 tablespoon (15 g) smoked paprika
- 1 tablespoon (15 g) garlic powder
- 1 tablespoon (15 g) onion powder
- 1 teaspoon (5 g) ground black pepper
- 1 teaspoon (5 g) salt
- 1 teaspoon (5 g) cayenne pepper (optional, for heat)
- 1 cup (250 ml) chicken stock (or water)
- 1 cup (250 ml) barbecue sauce (your favourite brand)
- 2 tablespoons (30 ml) apple cider vinegar
- 1 tablespoon (15 ml) Worcestershire sauce
Instructions
- Pat the pork shoulder dry with paper towels. In a small bowl, mix together the brown sugar, smoked paprika, garlic powder, onion powder, black pepper, salt, and cayenne (if using). Rub this spice mixture all over the pork, covering every surface.
- Place the seasoned pork in the slow cooker insert. Pour the chicken stock around the pork (not directly over the spice rub, to keep the rub in place).
- Cover and cook on LOW for 8 to 10 hours, or on HIGH for 5 to 6 hours, until the meat is fork-tender and easily pulls apart. The internal temperature should read at least 145°F (63°C) as the safe minimum for whole cuts of pork, but for pulled pork you want it much higher—around 200°F (93°C)—to break down the collagen. Check with a food thermometer.
- Once cooked, carefully transfer the pork to a large cutting board or tray. Let it rest for 20-30 minutes, until cool enough to handle. Reserve the cooking liquid in the slow cooker.
- While the pork rests, skim the fat from the surface of the cooking liquid. In a small bowl, whisk together the barbecue sauce, apple cider vinegar, and Worcestershire sauce.
- Using two forks, shred the pork, discarding any large pieces of fat or bone. Discard the bone if present.
- Return the shredded pork to the slow cooker. Pour the barbecue sauce mixture over the top and toss to coat. Add about 1/2 cup (125 ml) of the reserved cooking liquid to keep it moist. Cover and heat on LOW for another 15-20 minutes until everything is hot and well combined.
- Serve immediately, or keep warm in the slow cooker on the ‘WARM’ setting.
Tips
- Choose the right cut: At Woolworths, look for ‘pork shoulder’ or ‘pork butt’ (also labelled as ‘pork roast’). This cut has enough fat and connective tissue to become tender and juicy. Avoid lean cuts like pork loin, which will dry out.
- Don’t rush the cook: Low and slow is the key. Cooking on LOW for 8-10 hours gives the collagen time to melt, resulting in that classic pulled pork texture. If you’re short on time, HIGH for 5-6 hours works, but the meat won’t be quite as tender.
- Make it your own: Adjust the spice level by increasing or omitting the cayenne. You can also add a teaspoon of cumin or a tablespoon of mustard powder to the rub for extra depth.
- Skim the fat: After cooking, there will be a layer of fat on top of the liquid. Skim it off before mixing the sauce to avoid a greasy final dish. A fat separator makes this easy.
Serving Suggestions
Pulled pork is incredibly versatile. Serve it piled high on soft brioche buns with coleslaw and pickles for classic pulled pork sandwiches. It’s also fantastic in tacos with a squeeze of lime and fresh cilantro, or on top of nachos with melted cheese and jalapeños. For a low-carb option, serve it over cauliflower rice or a crisp green salad.
Variations
- Spicy Chipotle: Add 2-3 chopped chipotle peppers in adobo sauce to the barbecue sauce mixture for a smoky, spicy kick.
- Honey Mustard: Replace the barbecue sauce with a mixture of 1/2 cup (125 ml) Dijon mustard, 1/4 cup (60 ml) honey, and 2 tablespoons (30 ml) apple cider vinegar.
- Asian-Inspired: Swap the barbecue sauce for hoisin sauce, add a splash of soy sauce and rice vinegar, and serve with steamed rice and sliced green onions.
- Dr. Pepper Pulled Pork: Substitute the chicken stock with 1 cup (250 ml) of Dr. Pepper soda for a subtly sweet and tangy flavour.
Storage and Reheating
Store leftover pulled pork in an airtight container in the refrigerator for up to 4 days. To reheat, place the desired amount in a saucepan with a splash of water or reserved cooking liquid, cover, and heat over medium-low until hot throughout. Alternatively, microwave in 30-second intervals, stirring in between. For longer storage, freeze the pulled pork in freezer-safe bags or containers for up to 3 months. Thaw overnight in the refrigerator before reheating.
Frequently Asked Questions
Can I use a different cut of pork? Yes, you can use pork scotch (neck) or even pork leg, but shoulder is ideal. Leg will be leaner and may dry out more easily, so keep an eye on it and consider adding a little extra liquid.
Should I trim the fat before cooking? No, leave the fat cap on during cooking. It bastes the meat and adds flavour and moisture. You can trim excess fat after shredding, if desired.
Can I cook this in the oven instead? Absolutely. Preheat your oven to 300°F (150°C). Place the seasoned pork in a Dutch oven with the stock, cover, and cook for 4-5 hours, or until fork-tender. Proceed with the same steps for shredding and saucing.
Why is my pulled pork dry? This usually happens when the meat is overcooked on high heat or a lean cut is used. Ensure you cook on LOW and check for tenderness early. Adding extra sauce or cooking liquid when reheating can help revive dry pork.
Can I make this in advance? Yes, pulled pork is perfect for meal prep. Cook it a day ahead, shred, and store in the fridge with the sauce. Reheat gently the next day – the flavours will have melded even more.
Is it safe to leave the slow cooker on while I’m at work? Yes, modern slow cookers are designed to be left unattended on LOW. Just ensure the pork is fully submerged in liquid and the cooker is on a stable, heat-safe surface away from the edge.
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Safety notes: safe minimum internal temperatures from USDA FSIS; raw and undercooked fish guidance from the U.S. FDA. Food safety notes
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