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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.

Preparation time


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

Preparation method

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.

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