Slow Cooked BBQ Pulled Pork

    12 hours 20 minutes

    Looking for something both Delicious and easy to make? Look no further, this dish takes minimal prep time and can be easily be cooked overnight! This recipe is best suited to be served on a crusty roll (such as tiger loaf roles) with fresh slaw and mayonnaise, or use it as the meat on homemade BBQ Pizza!

    15 people made this

    Serves: 6 

    • Sealing Pork
    • 4-5kg pork let roast (de-boned and rind removed, cut into larger pieces)
    • 2-3 tablespoons olive oil
    • 2-3 teaspoons rock salt (ground)
    • 2-3 teaspoons cracked pepper
    • 1-2 tablespoons cayenne pepper (ground)
    • 3-4 tablespoons sweet paprika
    • 2-3 tablespoons garlic paste
    • 3 brown onions, cut into halves
    • Stock
    • 375g tomato paste (~1 jar)
    • 1/4 cup apple cider vinegar
    • 2-3 tablespoons of wholegrain mustard
    • 2 tablespoons Worcestershire sauce
    • 1/2 cup brown sugar
    • 2 litre liquid chicken stock
    • Saucing
    • 3/4 cup smokey BBQ (store bought or homemade)
    • 1/2 cup of tomato sauce (store bought or homemade)

    Preparation:20min  ›  Cook:12hours  ›  Ready in:12hours20min 

    1. Sealing Pork: Seal pork in frying pan using olive oil, add salt, pepper, cayenne pepper, paprika and garlic while sealing each side. Or as an alternative, marinade the pork for a few hours or overnight using this mix and then seal. Place in slow cooker with onions.
    2. Stock: Mix together tomato paste, apple cider vinegar, whole grain mustard, Worcestershire sauce and brown sugar. Add to pan and mix with half (1ltr of chicken stock), bring to the boil and then let simmer uncovered, stirring every few minutes. Once the stock mix has heated through it will thicken slightly. Pour over meat in slow cooker. Allow to cook on low for 8-10 hours, or 4-6 hours on high. If the sauce seems too thick, add more stock, if you add too much you can freeze to use for next time!
    3. Pulling: Once cooked remove the pork using a holed spoon, making sure to keep the liquid, your pork should be tender enough to pull apart with just a fork. Once your pork is pulled and set aside, you’ll need to separate the stock from the ingredient concentrate, I did this by using a ladle to scoop out the liquid and put through a strainer, removing the concentrate from strainer to a separate bowl when there was too much to allow liquid threw.
      DO NOT THROW OUT THE CONCENTRATE! You will need it for the marinade.
    4. Saucing: Take your bowl of ingredient concentrate, add smokey bbq sauce and tomato sauce for a bit more flavor. Mix together.
      Add to your pulled pork and marinade in the fridge for at least 1 hour, make sure to cover with plastic wrap so it doesn’t dry out.
    5. To Serve: After marinaded, transfer pork back to slow cooker, cook on high for 2-3 hours, if your pork looks to be going dry, add some of the remaining stock, along with more bbq or tomato sauce. Make sure to not allow too much liquid, as this will make it very hard eat in burgers or sandwiches.
    6. Once cooked, remove from slow cooking using a holed spoon and serve.

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