Slow Cooker Pulled Pork
10 Minutes Work, 8 Hours of Slow Cooking Magic
Pulled pork is one of the easiest things you can make, and one of the most impressive. Rub a pork shoulder with spices in the morning, set the slow cooker, and come home to meat that falls apart with a fork. This makes enough for multiple meals across the week.
YIELD: 4 servings (with leftovers) PREP TIME: 10 minutes COOK TIME: 8 hours (slow cooker low) TOTAL TIME: 8 hours 10 minutes DIFFICULTY: Easy COST PER SERVING: £1.80
Nutritional Information (Per Serving)
| Calories | Protein | Carbohydrates | Fat | Fibre | |----------|---------|---------------|-----|-------| | 395 kcal | 36g | 18g | 20g | 1g |
Ingredients
For the Pork
| Ingredient | Amount | Cost | |------------|--------|------| | Pork shoulder (bone-in or boneless) | 1kg | £4.00 | | Onion (large) | 1 | £0.15 | | Garlic cloves | 4 | £0.10 |
For the Dry Rub
- 1 tbsp smoked paprika
- 1 tbsp brown sugar
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp ground cumin
- 1/2 tsp chilli powder
- 1 tsp fine sea salt
- 1/2 tsp freshly ground black pepper
For the Cooking Liquid
| Ingredient | Amount | Cost | |------------|--------|------| | Apple cider vinegar | 3 tbsp | £0.15 | | Worcestershire sauce | 2 tbsp | £0.10 | | Chicken stock | 150ml | £0.15 |
For the BBQ Sauce
| Ingredient | Amount | Cost | |------------|--------|------| | Tomato ketchup | 4 tbsp | £0.20 | | Brown sugar | 1 tbsp | £0.05 | | Smoked paprika | 1 tsp | £0.05 | | Apple cider vinegar | 1 tbsp | £0.05 | | Worcestershire sauce | 1 tbsp | £0.05 |
To Serve
- Brioche buns (4)
- Coleslaw
- Pickled jalapenos (optional)
Total: £7.20 | Per serving: £1.80
Equipment Needed
- Slow cooker (4-6 litre)
- Two forks (for shredding)
- Small bowl (for dry rub)
- Chopping board
- Sharp knife
Method
Step 1: Make the Dry Rub
Mix all the dry rub ingredients together in a small bowl. This takes 2 minutes and makes the difference between bland pork and flavour-packed pulled pork.
Step 2: Prep the Slow Cooker
Slice the onion into thick rings and lay them across the bottom of the slow cooker. Scatter the whole garlic cloves on top. This creates a bed that lifts the pork off the base and adds flavour to the cooking liquid.
Step 3: Season the Pork
Pat the pork shoulder dry with kitchen paper. Rub the spice mix all over every surface of the meat. Don't be gentle. Press it into the meat.
Step 4: Add to Slow Cooker
Place the pork on top of the onion bed. Mix the apple cider vinegar, Worcestershire sauce, and chicken stock together. Pour around the sides of the pork (not over the top, or you'll wash off the rub).
Step 5: Slow Cook
Cover and cook on LOW for 8 hours. Don't lift the lid during cooking. Every time you open it, you lose 30 minutes of cooking time. The pork is done when it pulls apart easily with a fork.
Step 6: Shred
Remove the pork from the slow cooker and place on a large board. Use two forks to pull it apart into shreds. Remove any large pieces of fat or the bone if using bone-in.
Step 7: Make the BBQ Sauce
While the pork rests, mix the ketchup, brown sugar, smoked paprika, apple cider vinegar, and Worcestershire sauce in a small saucepan. Warm over low heat for 3-4 minutes, stirring until combined.
Step 8: Combine and Serve
Return the shredded pork to the slow cooker. Pour the BBQ sauce over the top and mix through. The pork will soak up the sauce. Serve in brioche buns with coleslaw and pickled jalapenos.
Cost Breakdown
| Item | Cost | |------|------| | Pork shoulder 1kg | £4.00 | | Onion and garlic | £0.25 | | Dry rub spices | £0.40 | | Cooking liquid ingredients | £0.40 | | BBQ sauce ingredients | £0.40 | | Brioche buns (4) | £1.00 | | Total | £7.20 | | Per serving | £1.80 |
Pro Tips
Buy bone-in pork shoulder. It's cheaper than boneless and the bone adds flavour during the long cook. The bone slides out clean when done.
Don't trim all the fat. The fat bastes the meat as it cooks and keeps it moist. You can remove excess fat after shredding if you prefer.
The onion bed matters. It stops the bottom of the pork from scorching against the ceramic insert and creates a sweet, caramelised layer in the cooking liquid.
Make your own BBQ sauce. Shop-bought is fine but homemade takes 5 minutes, tastes better, and has less sugar. You control everything.
Oven alternative. No slow cooker? Place the pork in a Dutch oven, add the liquid, cover tightly, and cook at 150C for 4-5 hours.
Meal Prep Option
Pulled pork is one of the best meal prep proteins because it stays moist and reheats perfectly.
- Fridge: Keeps for 5 days in an airtight container. Add a splash of the cooking liquid to keep it moist.
- Freezer: Portion into freezer bags and freeze for up to 3 months. Flatten the bags for faster defrosting.
- Reheat: Microwave with a splash of water or stock. Or warm in a pan with a lid on.
- Use it in: Burritos, nachos, jacket potatoes, salads, quesadillas, fried rice, or on top of pizza. One cook, endless meals.
Variations
Smoky chipotle: Add 2 tbsp chipotle paste to the cooking liquid for a deeper, smokier flavour with more heat.
Asian-style: Replace the dry rub with 2 tbsp Chinese five spice. Skip the BBQ sauce and toss the shredded pork with hoisin sauce instead. Serve in steamed bao buns.
Carolina mustard style: Swap the BBQ sauce for a mix of yellow mustard, honey, and apple cider vinegar (equal parts). Tangy and different.
Healthier serving: Skip the brioche bun. Serve over sweet potato wedges with coleslaw and a lime wedge.
Common Mistakes
Cooking on high instead of low. High works in a pinch (4-5 hours) but low and slow produces better texture. The connective tissue breaks down properly on low heat, giving you that true pull-apart texture.
Not enough liquid. The pork releases juice as it cooks, but you need enough liquid at the start to create steam. If the slow cooker looks dry after 4 hours, something is wrong. The onion bed helps prevent this.
Bland pulled pork. The dry rub is essential. Without it, you just have plain boiled pork. Rub it in generously and make sure you season the BBQ sauce properly too.
Shredding too early. Let the pork rest for 10 minutes after removing from the slow cooker. It shreds more easily and stays juicier.
Shopping List
□ Pork shoulder (1kg, bone-in) □ Onion (1 large) □ Garlic (4 cloves) □ Smoked paprika □ Brown sugar □ Ground cumin □ Chilli powder □ Apple cider vinegar □ Worcestershire sauce □ Chicken stock □ Tomato ketchup □ Brioche buns (4) □ Coleslaw (ready-made or homemade)
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Last updated: April 2026