Slow cooker pulled pork

This slow cooker pulled pork recipe delivers the ultimate party-friendly meat that goes with virtually anything – and a little goes a long way

Slow cooker pulled pork
(Image credit: Shutterstock)

The ultimate slow cooker pulled pork recipe is here: and it's probably the easiest slow cooker recipe ever. We don't say that lightly, but you really can pretty much throw any ingredients you have in your kitchen at it, and it'll still be nice. 

Ideally, you will need a large slow cooker for this recipe – or for any slow cooker meat recipe, for that matter. However, you can cook it in an oven, too. 

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Slow cooker pulled pork recipe

The joy of this recipe is that the ingredient list is very flexible. Essentially, to make pulled pork, you need something to season it and something acidic to break down the protein, which is what delivers the falling-off-the-bone tenderness. So, if you don't have one of the ingredients on our list, you can almost certainly replace it with something similar.

Without further ado, the rough ingredient list for this recipe is:

  • Pork shoulder, 500-750 grams, with the fat trimmed off
  • Dry white wine/apple cider vinegar/ketchup, 250ml – either of these acidic ingredients will do
  • Stock, chicken or vegetable, 250 ml
  • Salt, to taste
  • Onion, finely chopped, one
  • Garlic, four cloves
  • Paprika, two teaspoons


1. Rub a generous amount of salt and paprika (or meat spice rub) into the pork before placing it into the slow cooker – or a deep, oven-proof dish if you don't have one. This is supposed to be a salty, flavoursome meat, so don't hold back on the salt, or it could turn out bland.

2. In a pouring jug, combine the stock, the acidifier (wine/vinegar/ketchup), the onion, and the stock. 

3. Pour over the mixture over the pork. Tuck in the garlic cloves. 

4. If you are cooking in a slow cooker, set it on a low setting and cook for six to eight hours, until the meat is easily pulled away with a fork. If you're cooking it in the oven, cover it with a lid (or make a lid with foil) and cook at 150ºC/130ºC (fan oven)/gas mark 2 for upwards of four hours – you want the meat to literally fall apart. If it isn't, give it longer. As long as you don't let the stock dry out, you can continue to cook the pork at this temperature for up to eight hours. If it does dry out, add more stock.

5. Serve with warmed mini tortillas, coleslaw, lime and coriander (as shown in the photo), or with a brioche bun, slaw, and sweet pickled gherkins.

Find more gorgeous slow cooker recipes in our feature – starters, mains, and desserts sorted.