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Slow Cooked Pulled Pork

A simple, rich-tasting slow cooker roast that turns tender and juicy, perfect for meal prep and adaptable for health goals.
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Prep Time 30 minutes
Cook Time 7 hours
Total Time 7 hours 30 minutes
Servings: 8 servings
Course: Dinner, Main Course, Meal Prep
Cuisine: American
Calories: 250
Ingredients Method Notes

Ingredients
  

For the Pork
  • 1.5 kg Pork shoulder joint Trimmed of fat
For the Rub
  • 2 tbsp Sweet smoked paprika
  • 3 tbsp Soft dark brown sugar Reduced for a healthier option
  • 1 tbsp Garlic granules
  • 1 tbsp Ground cumin
  • 1 tsp Sea salt
  • 1 tsp Freshly ground black pepper
For the Sauce
  • 6 tbsp Tomato ketchup Can use gluten-free version
  • 3 tbsp Dark brown sugar Use a natural sweetener for a healthier option
  • 4 tsp Apple cider vinegar
  • 1 tsp Mustard powder
  • 8 tbsp Reserved liquid from cooking Keeps meat moist when reheating

Method
 

Preparation
  1. Mix together the ingredients for the rub.
  2. Remove the outermost layer of fat from the pork using a sharp knife and coat the pork in the rub.
Slow Cooking
  1. To cook in the slow cooker: Slow cook on HIGH for 6-8 hours until tender. Meanwhile, mix up your sauce in a bowl.
  2. Remove pork, shred using two forks, and discard fatty pieces.
  3. Add shredded pork back to slow cooker with sauce and cook on HIGH for 30-45 minutes.
Oven Cooking
  1. To cook in the oven: Preheat oven to 150C/300F.
  2. Place pork in a lidded oven-proof dish. Cook for 2.5 hours, turn meat, then cook for another 2.5 hours.
  3. Remove pork, shred it, pour sauce, and return to oven for 30 minutes.

Notes

Store in an airtight container in the fridge for up to 4 days. For freezing, portion into meal-sized containers and label with the date. Frozen pulled pork keeps well for up to 3 months.