The ColleysFamily recipe collection
Pulled pork in a soft bread roll with crunchy slaw

Week 1 - Wednesday

Slow Cooker Pulled Pork

with soft rolls and crunchy slaw

Tender pork shoulder cooked slowly in a smoky-sweet barbecue sauce, then shredded and piled into soft rolls with crisp slaw.

Serves6
Prep15 mins
Cook480 mins
LevelEasy

Method

  1. Put the sliced onion in the base of the slow cooker. Mix the smoked paprika, garlic granules, salt and brown sugar, then rub the mixture all over the pork.

  2. Sit the pork on top of the onion. Mix the stock, ketchup, vinegar, Worcestershire sauce and barbecue sauce, then pour around the pork.

  3. Cover and cook on LOW for 8 hours, or until the pork is very tender and pulls apart easily with two forks.

  4. Lift the pork onto a board and shred it, discarding any large pieces of fat.

  5. Skim excess fat from the cooking liquid. Return the shredded pork to the slow cooker and stir it through enough of the sauce to keep it juicy.

  6. Split the rolls and fill with pulled pork and coleslaw. Add extra barbecue sauce if you like.

Family DinnersTwo-Week Meal Plan

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Slow cooker  •  Pork  •  BBQ

Slow Cooker Pulled Pork

with soft rolls and crunchy slaw

Serves 6Prep 15 minsCook 480 minsEasy

Ingredients

  • 1.5kg boneless pork shoulder, rind removed
  • 1 onion, sliced
  • 2 tsp smoked paprika
  • 1 tsp garlic granules
  • 1 tsp salt
  • 1 tbsp soft brown sugar
  • 150ml chicken stock
  • 150g tomato ketchup
  • 2 tbsp apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 100g barbecue sauce, plus extra to serve
  • 6 soft bread rolls
  • 300g prepared coleslaw
Cook's noteThe pulled pork can be cooked a day ahead and reheated gently in its sauce. If your slow cooker runs hot, start checking the pork after 7 hours.

Method

  1. Put the sliced onion in the base of the slow cooker. Mix the smoked paprika, garlic granules, salt and brown sugar, then rub the mixture all over the pork.
  2. Sit the pork on top of the onion. Mix the stock, ketchup, vinegar, Worcestershire sauce and barbecue sauce, then pour around the pork.
  3. Cover and cook on LOW for 8 hours, or until the pork is very tender and pulls apart easily with two forks.
  4. Lift the pork onto a board and shred it, discarding any large pieces of fat.
  5. Skim excess fat from the cooking liquid. Return the shredded pork to the slow cooker and stir it through enough of the sauce to keep it juicy.
  6. Split the rolls and fill with pulled pork and coleslaw. Add extra barbecue sauce if you like.
Slow Cooker Pulled Pork • The Colleys family recipe collectionServes 6