Slow cooked pulled pork is a fabulous recipe for entertaining a crowd. It’s super moist and flavourful, easy to prepare and can be made ahead and reheated. What’s not to like.
Shoulder of pork is succulent, has optimum fat content for creating soft, tender melty meat, is super economical, and down right delicious.
Slow Cooked Pulled Pork is cooked with a barbecue sauce boosted with onion, garlic, vinegar, stock, brown sugar, worstershire sauce, chilli and thyme. The marinade infuses the meat with a wonderful barbecue flavour.
At a Glance This Is What You Need To Make Slow Cooked Pulled Pork
Hot English Mustard
Apple Cider Vinegar
Smokey BBQ Sauce
No BBQ Required
The pork is cooked in the oven till it’s easily pulled apart and shredded in its rich, deeply flavoured smokey barbecue sauce.
We recently made this pulled pork for a family gathering and served it with our apple slaw on toasted brioche buns.
Everyone loved the combination served family style where we all made up our own buns.
Cooking The Pork
How To Reheat Pulled Pork
To reheat in the oven preheat oven to 120c (250f) and moisten meat with a little water or stock if its too dry. Cover with foil and cook for 20-30 minutes till warmed through.
How To Make Pulled Pork
Honesty this pulled pork recipe could not be easier to make. There’s no tricky ingredients and the result is a mouth-watering smoky barbecue result without having to be up all night stirring the coals.
First up grab a baking dish that is large enough to hold the pork pieces. Next up simply mix all of the other ingredients together and then pour that over the pork. Cover with a sheet of baking paper then cover snugly with foil.
Pop the tray in the oven and cook for about 2 1/2 hours and remove the tray from the oven. Lift the baking paper and foil and turn the pork pieces over then recover with paper and foil. Pop it back into the oven for a further 2 1/2 – 3 hours or until the meat is fall apart tender.
Shred the meat using two forks to pull it apart and then pour the leftover marinade over the pork till the meat is covered and moist but not swimming in the marinade.
Freezing Pulled Pork
Store leftover pulled pork in an airtight container in the fridge for 2-3 days or you can freeze it for up to 3 months. Thaw overnight in the refrigerator.
The Perfect Accompaniment Quick and Easy Apple Slaw
Watch How to Make Slow Cooked Pulled Pork
Check out some more winning meat recipes ideal for serving a crowd
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Orange and sage turkey roulade has to be the most, succulent, super flavourful and easy to carve alternative to roasting a whole turkey. It makes for a perfect centrepiece, is ridiculously moist and entirely foolproof.
Sage, garlic and perfumed orange zest make up a paste with lashings of butter to bring it all together. What’s not to like.
We would love to hear from you in the comments below when you make this delicious slow cooked pulled pork.
- 4 kg pork shoulder (9 pounds) - we used 2 shoulders each weighing around 2 kg (4 1/2 pounds)
- 2 cups smokey barbecue sauce - we used Masterfoods Smoky BBQ sauce
- 1 cup apple cider vinegar
- 1 cup chicken stock
- 1/2 cup light brown sugar
- 2 tablespoons hot English mustard
- 2 tablespoons Worstershire sauce
- 1 tablespoon chilli powder - less or more depending on how hot you like it
- 2 large brown onions chopped
- 4 fat cloves of garlic, minced
- 3 teaspoons dried thyme
- preheat oven to 175c (345f)
- cut pork into large pieces and place pork into a baking pan big enough to hold the pork in one layer
- mix all of the remaining ingredients together
- pour over pork
- cover baking pan with baking (parchment) paper and then cover with tin foil
- tuck tin foil in around the pan edge to form a snug fit - doing this helps to prevent the steam from escaping
- place tray on middle shelf and cook for 2 1/2 hours
- remove from oven and turn pork pieces over then recover with the baking paper and foil and cook for a further 2 - 3 hours or until the pork is super tender and easily falls apart with a fork
- remove pork from baking tray and cover to keep warm
- pour the pork cooking sauce from the baking tray into a saucepan and set over a medium heat until reduced and thickened
- shred the pork, by using two forks to pull the meat apart and place pork into serving dish
- pour most of the reduced sauce over the pork and mix through adding more if needed until all of the pork is moist and covered with the sauce - (not swimming)
- serve with Quick and Easy Apple Slaw slaw on toasted buns
- pork can be refrigerated at step 10 and covered if not serving on the day of making
- to reheat pork - place pork and marinade into a baking tray covered with foil and place into a preheated oven 175c (345f) for 25-30 minutes till hot
Amount Per Serving Calories 670Total Fat 43gSaturated Fat 16gTrans Fat 0gUnsaturated Fat 23gCholesterol 181mgSodium 491mgCarbohydrates 19gFiber 1gSugar 15gProtein 47g
Nutritional information provided here is only intended as a guide.