Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

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Our slow cooked pulled pork is the ultimate melt in the mouth dish. Sandwiched between soft buns, this tender and succulent recipe is the perfect balance of sweet and savoury.

  • Recipe serves4
  • Preparation time10 minutes
  • Cooking time240 minutes


  • 15 ml vegetable oil
  • 1 Knorr Vegetable Stock Pot
  • 60 ml brown sugar
  • 100 ml tomato ketchup
  • 15 ml Robertsons Paprika
  • 60 ml apple cider vinegar
  • 30 ml Maille Dijon Mustard
  • 30 ml Worcestershire sauce
  • 1.5 kg boneless pork shoulder
  • 10 bread rolls


  • In a small pan, heat the oil and Knorr Vegetable Stock Pot until melted. Remove from heat and pour into a medium sized bowl and allow to cool.
  • Add the sugar, ketchup, paprika, apple cider vinegar, Maille Dijon Mustard and Worcestershire sauce to the bowl.
  • Rub the mixture all over the pork shoulder, rubbing into the meat with your fingers and place into the bottom of a crock.
  • Place the lid on the crock and cook on low heat for 4 hours or until the meat is tender enough to be easily shredded with a fork. Remove pork from crock, shred and then add back into the cooking juices, stirring so that the meat is well coated.
  • Serve in buns with coleslaw or a salad.