There’s nothing quite like a pile of tender, juicy pulled pork, especially when it’s cooked low and slow with spices that pack a punch. This slow cooker pulled pork recipe is one of our absolute favourites. It’s rich, flavourful, and perfect for serving in a toasted brioche bun, loaded with homemade sauce.
The best part? It takes just minutes to prep and your slow cooker does all the heavy lifting. No smoker, no oven, just melt-in-your-mouth results with minimal effort.
Slow Cooker Pulled Pork Recipe Video
Watch the step-by-step video:
Ingredients
- 1-1.5kg pork shoulder
- 1-2 tomatoes (roughly chopped)
- 2 inches of fresh ginger
- 1 onion
- 100ml water
- 1 tsp mushroom seasoning powder (optional but adds umami)
- 2 tbsp oil (for browning)
- Brioche buns (to serve)
- Salt to taste
Spice Mix
- 1 tbsp black pepper
- 1 tbsp garlic powder
- 2 tbsp paprika
- ½ tbsp chilli powder
- 1 tbsp ground coriander
- 3 tbsp sugar
Recommended tools:
[Slow Cooker – Available on Amazon]
[Non-stick Frying Pan – Available on Amazon]
[Hand blender – Available on Amazon]
Kitchen Tools You’ll Need
- Slow cooker (4.5L or larger)
- Frying pan
- Blender or stick blender
- Mixing bowls
- Chopping board & knife
Method: How to Make Pulled Pork in the Slow Cooker
1. Mix Your Spice Blend
In a small bowl, combine black pepper, garlic powder, paprika, chilli powder, coriander, sugar, and salt. Set aside.
2. Prep the Pork Shoulder
Trim any excess fat if needed. Pat the pork shoulder dry using a paper towel. This helps the spice rub stick and gives a better sear.
3. Season the Pork
Rub the spice mixture generously all over the pork shoulder, massaging it in to coat evenly.
4. Sear the Meat
In a preheated frying pan, heat 2 tablespoons of oil over medium heat. Brown the pork on all sides to lock in flavour and caramelise the spices.
5. Load the Slow Cooker
Roughly chop the tomatoes, ginger, and onion. Add them to the base of the slow cooker along with the mushroom seasoning powder (if using). Place the seared pork on top.
6. Add Water and Cook
Pour over 100ml of water. Cover with the lid and cook on low for 8 hours. Do not lift the lid during cooking, this ensures even, tender results.
7. Shred the Pork
Once cooked, remove the pork from the slow cooker and place it in a large bowl. Use forks or meat claws to shred it into strands.
8. Blend and Reduce the Sauce
Blend the remaining slow cooker ingredients into a smooth sauce. Transfer to a saucepan and reduce over low heat until thickened. Taste and adjust seasoning as needed.
9. Combine and Serve
Pour the thickened sauce over the shredded pork and mix thoroughly. Serve hot in lightly toasted brioche buns.
Serving Suggestion
- Add coleslaw for crunch and contrast
- Top with pickles or sliced jalapeños
- Try it over fries or rice for a pulled pork bowl
- Great for meal prep and next-day sandwiches
Storage & Reheating Tips
- Fridge: Store in an airtight container for up to 3 days
- Freezer: Freeze portions in zip-top bags for up to 2 months
- Reheat: Microwave with a splash of water or reheat gently in a pan
Final Tips for Perfect Pulled Pork
- Don’t skip the searing, it builds flavour.
- For spicier results, increase the chilli powder or add fresh chilli to the sauce.
- The mushroom seasoning adds depth, but can be left out if unavailable.
- Let the sauce reduce, it’s the difference between wet and wow.
Enjoy More Recipes with My Kitchen Spices
Pulled pork is a crowd-pleaser that always delivers. Whether you’re feeding the family or prepping for leftovers, this slow cooker version will earn a regular spot in your rotation.
