Slow Cooker BBQ Pulled Pork

Rating:
(6 ratings)
Recipe by Print

Possibly the best slow cooked BBQ Pulled Pork you'll find anywhere. Fact.

Serves 6
Difficulty Easy
Prep Time 15 minutes
Cooking Time about 8 hours on low

Ingredients

  • 1.5kg pork shoulder, chopped in half
  • 1 large onion, chopped
  • 150ml of honey
  • 75ml of red wine vinegar
  • 3 tbsp paprika
  • 1 tbsp salt
  • 2 tbsp ground black pepper
  • 1 tsp of cayenne pepper (half if you're not a spice fan!)
  • 2 cloves garlic, crushed
  • 3 tbsp olive oil
  • 1/2 tsp of dried thyme

Method

  1. Turn the slow cooker onto low, and put the chopped onions into the bottom of the cooker and place the two pork pieces on top of them.
  2. Mix the paprika, salt, black pepper, cayenne pepper, crushed garlic and thyme in a bowl. Add the honey, vinegar and oil and mix well into a paste.
  3. Pour the paste all over the pork pieces, ensuring that all sides are covered. It's fine if it drips down into the bottom of the slow cooker!
  4. Stick the lid on the slow cooker, and cook for 6-8 hours on low. You'll know it's cooked because it'll smell amazing, and the pork will shred easily with a fork.
  5. Serve in good quality unseeded baps with chunky coleslaw, and extra BBQ sauce if you like!

Comments (3) Add yours

  • No profile avatar
    Zed Hume-King says
    This is the 5th Slow Cooker Pulled Pork recipe I have tried (there are so many on the internet!) over the last few years and I've been left feeling rather flat by some of the results. However I do believe I've cracked it with this one! This is spicy, but not blow-your-head up spicy - I used exactly the amount of Cayenne Pepper suggested - and the sauce is perfectly sweet and vinegary at the same time which makes for a wonderful combo. My husband has asked for this again for his lunch VERY soon! Thanks again for a superb recipe.
    Posted about over 1 year ago
  • No profile avatar
    Heather Edgar says
    Yes I removed the rind after cooking. This tasted amazing. Just used half teaspoon cayenne as friends not too keen on heat. Skimmed off fat off juices and used tokeeppork moist while reheating.
    Posted about almost 2 years ago
  • No profile avatar
    Heather Edgar says
    Do you remove the layer of fat before or after cooking?
    Posted about almost 2 years ago
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