Slow Cooker Pulled Pork

I really enjoy making pulled pork with a slow cooker. It is very simple to make and I can leave it in the slow cooker and come home from work and it is basically ready. Plus pork is such good value for money I can generally get a cut of meat from Gilmours from around $5-$7+GST a kilogram.


  • 1.5-2kg boneless pork shoulder
  • 2 tablespoons of smoked paprika
  • 2 teaspoons of fennel seeds
  • 1 teaspoon of ground coriander
  • 2 teaspoons of dried oregano
  • 2 teaspoons of dried thyme
  • 1/2 teaspoon of ground mustard powder
  • 1/4 teaspoon of cayenne pepper
  • salt and freshly ground pepper to taste
  • 250ml of apple juice


  1. Combine the smoked paprika, fennel seeds, ground coriander, oregano, thyme, mustard powder, cayenne pepper, salt and pepper and rub this on the pork shoulder. Refridgerate uncovered overnight.
  2. In the morning pour the apple juice into the slow cooker and place the pork shoulder in the juice. The apple juice should be 2 cm around the pork.
  3. Cook for 6-8 hours on low in the slow cooker.
  4. After cooking remove the pork and pull it apart with two forks.
  5. Remove the liquid from the slow cooker and skim off the fat.
  6. Optionally you can add around 1/2 a cup of tomato sauce to the liquid in a saucepan and then simmer until thick. However, at the moment I like just combining the liquid with the pork without adding the tomato sauce (only because I am trying to reduce my carbohydrate intake).
  7. Serve with coleslaw.

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