Slow cooker pulled pork

    20 hours 15 min

    This pork is succulent and packed full of flavour. Pork shoulder is slowly cooked in a sweetened and spiced vinegar. The resulting pork is so tender, it can be pulled apart with little effort. Use as a sandwich filler or serve with rice or mashed potatoes. It's the perfect comfort food for the cold winter months.

    208 people made this

    Serves: 10 

    • 1 (1.35kg) pork shoulder
    • 950ml water or as needed
    • 2 litres white vinegar or as needed
    • 4 tablespoons salt
    • 1 large onion, cut into 8 wedges
    • 1 tablespoon ground cumin
    • 1 tablespoon ground mustard
    • 1 tablespoon chilli powder
    • 110g dark brown soft sugar

    Prep:15min  ›  Cook:8hr  ›  Extra time:12hr marinating  ›  Ready in:20hr15min 

    1. Place the pork shoulder into the ceramic bowl of a slow cooker. Pour enough water and white vinegar into the slow cooker to cover the pork completely, maintaining a 2-to-1 ratio of vinegar to water. Add the salt. Put the ceramic bowl in the refrigerator and allow the pork to marinate at least 12 hours and up to 24 hours.
    2. Drain enough of the liquid from the ceramic bowl until about 1.25cm of pork is left exposed. Add the onion to the remaining liquid. Season the exposed surface of the pork with the cumin, mustard, chilli powder and dark brown soft sugar. Place the bowl into the base of the slow cooker and cook on High until the pork is tender and falls apart easily, 8 to 10 hours.
    3. Carefully remove the pork to a cutting board; shred the meat into strands using a pair of forks. Remove and discard any excess fat.

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    Reviews in English (135)


    Hi, I want to make this recipe but I need to buy a slow cooker first!! What I was wondering was whether the pork shoulder would fit into a 3.5 litre slow cooker? Can anyone help? Thanks. Jess  -  31 Dec 2010


    This was really easy to make. Recommendations include going lighter on the vinegar and shredding the meat in a bowl rather than on a cutting board.  -  01 Jan 2013


    Far too vinegary maybe 50/50 ratio would be better or less. Pork was extremely tender though and fell apart beautifully after 9 hours on a low setting. Pork wasn't an issue the vinegar certainly was and we didn't get 10 servings  -  25 Jan 2015