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5 ratings, avg : 5.00

Gorgeously slow cooked pork, pulled to shreds and mixed into a delicious homemade barbeque sauce. Thrown together in minutes, this makes a fantastic midweek meal. Enjoy in a bun, for full sticky messy yumminess.

Having tried it only recently for the first time, I am now in love with pulled pork. The sauce is my own concoction, achieved on the second go, following an attempt that was good but lacking something I couldn’t put my finger on. Second time round I hit the jackpot, with a strong enough tasting sauce to make this a brilliant standalone meal. You only need some bread (something has to mop up that sauce) and you’re good to go. Or good to eat in this case. If a sandwich just doesn’t constitute a meal in your book, this pulled pork would be gorgeous with mashed potato or rice. If you want to go down the really healthy road, it’s fab with baked sweet potato noodles (made with a spiralizer, tossed with some oil, salt and chilli powder, baked for about 8 minutes) – I tried it last night. So it would probably be pretty awesome sitting on top of a baked sweet potato too.

By the way, for some reason I keep writing port instead of pork. Wonder why. Maybe it’s because I wouldn’t mind popping on a ferry to somewhere nice. Or even a cruise ship… Ok, back to pulled port pork. Ha!

Try this recipe if you’re looking for an easy, from-scratch, slow cooker pulled pork. You know, one that doesn’t involve a whole bottle of store bought BBQ sauce. Not that I would be above trying that, I love recipes with 2 or 3 ingredients… But if I had a good BBQ sauce I’d prefer to keep it for things like these party meatballs, since making your own this way is so easy to do. And much cheaper too. So here goes.


1 onion, medium sized, chopped

500gr pork (I used picnic shoulder) cut into chunks

2 Tbs olive oil

2 Tbs ketchup

2 Tbs balsamic vinegar

1 Tbs Worcestershire sauce

1 Tbs strawberry jam

1 Tbs brown sugar

1 tsp mustard, hot

1 tsp salt

1 tsp cumin

1 tsp smoked paprika

1/2 tsp garlic paste

1/2 tsp thyme, dried

1/4 tsp black pepper, freshly cracked

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I use the hot, spicy kind, but you can also use mild mustard. If you use mild go for a tablespoon as the taste is lighter.

Step 1

Add the onion and pork to the slow cooker.

Step 2

Put the oil, ketchup, vinegar, Worcestershire sauce, strawberry jam, brown sugar, mustard, salt, cumin, paprika, garlic paste, thyme and pepper in a clean jam jar and shake well. Pour over the meat and onion, making sure to get all the lovely sauce out with a spoon. Mix well. Cook on low for 9 to 9 ½ hours, till the meat shreds easily.

Step 3

Take the insert out of the slow cooker and shred the meat with two forks. Mix it all well and replace. Leave on low till serving. The meat will soak up the sauce nicely so don’t worry if it was a bit runny.

Note: Personally I think pulled pork is even better the next day. Just thought I’d mention that!

5 ratings, avg : 5.00

So, what do you think? Leave me a comment!


  • Reply

    Thank you for the recipe!! It is amazing! I doubled the recipe because I had a 2.75 lb pork shoulder. I had to use red currant jam instead of strawberry, and garlic powder instead of paste. I will definitely make this again.

    • Reply

      Hi Jeff. Thank you so much for your lovely comment, I’m so glad you enjoyed the recipe! The redcurrant jam sounds absolutely delicious by the way!

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