Skint Dad's slow cooker pulled pork recipe

    Skint Dad's slow cooker pulled pork recipe

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    16hr20min


    80 people made this

    About this recipe: This slow cooker pulled pork recipe is so easy to make – it probably takes me no more than 10 minutes in total to prepare the marinade and pull the pork after it’s cooked! There is way too much for a dinner for the four of us, but it keeps well covered in the fridge for a few days.

    TheSkintDadBlog Kent, England, UK

    Ingredients
    Serves: 8 

    • 4 tablespoons soya sauce
    • 2 tablespoons brown sugar
    • 1 tablespoon Worcestershire sauce
    • 1 small tablespoon white wine vinegar
    • 2 teaspoons paprika
    • 1 teaspoon cayenne pepper
    • 1 pork shoulder

    Method
    Prep:20min  ›  Cook:8hr  ›  Extra time:8hr marinating  ›  Ready in:16hr20min 

    1. In a large bowl, mix together all of the ingredients, except the pork shoulder. Add the pork and make sure it's coated in the marinade. Cover and place in the fridge overnight.
    2. The next morning, preheat the slow cooker to Low.
    3. Place the pork and marinade into a slow cooker and cook on Low for 8 hours.
    4. After 8 hours the pork should be very tender. Remove from the slow cooker and discard any fat. Pull the meat apart with forks and serve. Alternatively, return to the slow cooker and mix with the sauce for a deeper flavour before serving.

    Pork shoulder

    A 1.6kg to 2kg pork shoulder will work well for the marinade measurements given.

    See it on my blog

    See this recipe on the Skint Dad Blog

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    Reviews (6)

    7

    Did two of us for dinners and lunches for a few days, with ciabatta rolls. Pork was so tender, really simple to prepare. - 31 Oct 2015

    KirstyMeera-Anne
    3

    Really works as a student meal - 11 Jul 2015

    1

    I made this for a summer party, because I couldn't be bothered with the faff of a BBQ. I used a fairly large joint that just about fitted in my Crockpot, and this did about 20 people. I pulled the pork (that just sounds wrong!) about half hour before the guests arrived, poured over some of the juices from the crock, stirred it around and put it in the oven for about half an hour to thicken up/evaporate a bit. I then stirred it again, covered it in foil, turned off the heat, and served it about 30 minutes later. It was perfect! Great in some rolls with home-made coleslaw! As for my tweak - I didn't have any cayenne pepper so I used 1/4 tsp of chilli powder instead and added 1 heaped tsp of Chinese Five Spice. - 19 Jul 2016

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