Slow cooker pulled pork shoulder

This slow cooker pulled pork shoulder is a really simple recipe if you have a slow cooker and an oven.

This is a Yummy Lummy adaption of a Greg’s Kitchen recipe.

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I bought all the ingredients from Coles. No, Yummy Lummy is not sponsored by anyone.

Recipe

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Slow cooker pulled pork shoulder with enough leftover for a week of meals

Prep Time

15 mins

Cook Time

8 hrs 20 mins

Final preparation

10 mins

Total Time

8 hrs 35 mins

 

Slow cooker pulled pork shoulder is pretty easy if you have a slow cooker and an oven. Ideally get your pork on special and this is a winner.

Course: Main Course

Cuisine: Australian

Keyword: Barbecue, Pork shoulder, Pulled pork, Pulled pork shoulder, Slow cooker

Servings: 1

Calories: 500 kcal

Author: Gary

Ingredients

Pork bits

• 1 Pork shoulder Boneless 2 kilograms
• 1 Litre Chicken stock
• 1 bottle Barbecue sauce

The other bits

• Fennel Sliced thinly with the grain
• Red onion Sliced thinly with the grain
• Olive oil Enough to cover the fennel and red onion

Instructions

Pork bits

1. Place your piece of pork shoulder into your slow cooker and then add about one litre of chicken stock.
   
2. If you want, you could also add a couple of bay leaves and a couple of star anise (that's what I did but it's not essential to the recipe).
3. Cook the pork shoulder in your slow cooker for eight hours.
4. At the end of the slow cooking, remove the pork from the cooking vessel and put it into a large baking tray. You need to be careful because the pork may be at the 'falling apart' stage.
5. With a pair of forks, or with your hands (be careful because the pork is still hot enough to burn you), pull your pork and tease apart the muscle fibres into small clumps.
6. Spread out your pulled pork over the entire surface of your baking tray.
7. Empty a bottle of barbecue sauce into the baking tray and cover your pulled pork with your barbecue sauce.
8. With your fingers or any mixing tool, gently massage the barbecue sauce into the clumps of pulled pork.
9. Lay out the saucy pork evenly across the bottom of the baking tray.
10. Place the tray into a preheated oven which has been set to 180 °C/356 °F and cook for 20 minutes.
11. Depending on how much pork you cooked, you can remove as much as you need for your meal and then put the rest into a storage container and refrigerate for leftover meals during the following week.
    

Roast fennel bit

1. Thinly slice some fennel with the grain
2. Thinly slice some red onion with the grain
3. Mix the fennel and onion and spread out across a small baking tray.
4. Add some olive oil to the fennel and onion.
5. Cook in an oven at 180 °C/356 °F for 20 minutes.

The meal plating up bit

1. Plate up the barbecue pulled pork and roast fennel and serve.

The blog bits

1. Shoot a photograph
2. Eat the meal
3. Wash the dishes
4. Write the recipe
5. Write the blog post
6. Hope your friends share the post on Twitter, Facebook and Pinterest

Recipe Notes

Disclaimer

I have no culinary training nor qualifications.

This post is not intended to convey any health or medical advice. If you have any health concerns about anything you read, please contact your registered medical practitioner.

The quantities are indicative. Feel free to vary the quantities to suit your taste.

I deliberately do not calculate energy for dishes. I deliberately default to 500 Calories or 500,000 calories because I do not make these calculations.

Photographs

This is a gallery of photographs. Click on one thumbnail to open the gallery and then scroll through the photos.

Questions and answers

What was the inspiration for this recipe?

It was a recent YouTube video from Greg’s Kitchen. Greg made a pulled pork and coleslaw sandwich because he’s not living a low carb life.

How was the roasted fennel?

The red onion in the oven stunk up the flat like you wouldn’t believe. The piercing acrid odour of cooked onions got into everything.

It tasted good though.

What leftover meals did you prepare

I’ve added a few photographs here to show how I enjoyed the leftover pulled pork. Most nights, I’d grab some of the pork, put it on a cutting board and cut it into smaller pieces by cutting across the grain.

I’d put the pork into a frying pan and heat it up along with something aromatic like fennel or spring onions and wait for the pork to caramelise and catch on the bottom of the frying pan. I then add a splash of some alcohol like sherry or red wine to deglase the pan. I usually add some frozen vegetables like Brussels sprouts and what for the vegetables to be cooked through and stir to avoid anything sticking. When everything is cooked, I would add a splash of cream and some butter. I usually also seasoned it with some freshly cracked black pepper.

These sorts of leftovers meals are dead easy and quick to prepare.

You could also add the leftover pulled pork to a pie or have it in tacos or a wrap or a sandwich.

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Final thoughts

Do you like pulled pork?
Do you watch food or cooking YouTube channels?
I hope you have a good week and happy eating.

How to make something quick and easy with Coles pulled pork

Coles leftover pulled pork nachos