All Year Pulled Pork is such a simple recipe that I make it all year round. It doesn’t matter if it the height of summer of the lows of winter, this dish is perfect. Serving it with homemade coleslaw in a bun or as a main dish with roast vegetables and gravy, it’s brilliant. I have also served this wrapped in a lettuce leaf and on a bed of noodles. Whatever cuisine you looking at, pulled pork is there somewhere.
The pulled pork can be made in advance and served either hot or at room temperature. I just pop it in the oven to reheat with some of the juices to make it lovely and moist. Using a microwave tends to dry the pork out a lot which is never good. Naturally the benefit of using the slow cooker is popping it on and doing what you want for the day. You come back knowing you will have a delicious dish waiting for you at home. The aroma when you open the door is amazing. The smell of garlic, mustard, Worcestershire sauce and the pork makes you head straight for the kitchen.
I store the all year pulled pork in an airtight container in the fridge for about 5 days and the freezer for about 5 months. Remove it from the freezer to thaw overnight. I always a piece bigger than I actually need as it covers several days meals in our household and good on the budget.
All Year Pulled Pork
Ingredients
- 4 lbs pork shoulder
- 1 large onion peel/chop
- 3 cloves garlic peel/mince
- 1 cup barbecue sauce
- ½ cup chicken stock
- ½ cup apple cider vinegar
- 1/3 cup brown sugar light
- 1 tbsp Worcestershire sauce
- 1 ½ tbsp English mustard
- 1 tbsp chilli powder
- 1 ½ tsp dried thyme
- 1 tbsp vegetable oil
Instructions
- Place the slow cooker on a level work surface and add the vegetable oil.1 tbsp vegetable oil
- Add the pork shoulder.4 lbs pork shoulder
- In a large mixing bowl add the onion, garlic, barbecue sauce, chicken stock, cider vinegar, brown sugar, Worcestershire sauce, mustard, chilli powder and thyme and stir well to combine.1 large onion, 3 cloves garlic, 1 cup barbecue sauce, ½ cup chicken stock, ½ cup apple cider vinegar, 1/3 cup brown sugar, 1 tbsp Worcestershire sauce, 1 ½ tbsp English mustard, 1 tbsp chilli powder, 1 ½ tsp dried thyme
- Pour the mixture over the pork shoulder and put the lid on.
- Turn on the slow cooker to low and cook for 10 hours or on high for 6 hours. To test whether it is cooked properly push a fork into the pork by an edge and it should pull away easily. If it does then its done, if not then leave for another 30 minutes and test again.
- Remove the pork from the slow cooker and place onto a prewarmed plate. Using two forks pull the pork apart. Then put the pulled pork back into the slow cooker to absorbs the juices. Stir well to make sure everything mixed together.
- Serve as a main dish, in a bun/bap with homemade coleslaw and so many more options.
- Enjoy.
19 comments
The pork was tender and juicy after 10 hours on low, and the combination of barbecue sauce, cider vinegar, and brown sugar gave it a perfect balance of smoky, tangy, and sweet.
The English mustard and chilli powder added just the right amount of heat without overpowering the dish. I served it on brioche buns with coleslaw, and it was a hit at dinner.
The pulled pork was juicy and had a great balance of flavours. The apple cider vinegar really stood out, complementing the sweetness of the brown sugar perfectly.
I loved how easy this recipe was. Prepping the ingredients took just a few minutes, and the slow cooker did the rest.
It was perfect in soft rolls with a dollop of coleslaw. Highly recommend for parties.
I made this recipe to use for meal prep, and it was perfect!
I used the pork in sandwiches one night and in quesadillas the next. The versatility of this dish is amazing, and the leftovers taste even better the next day!
The pork turned out fall-apart tender, and the sauce was rich and flavourful. I served it with roasted vegetables for a hearty meal.
I put this on slow on Friday night and it’s ready for the hectic weekends we have. Perfect dish.
The instructions were clear, and the slow cooker did all the work. The pork shredded effortlessly, and the flavour was incredible. The thyme and Worcestershire sauce added depth, while the cider vinegar brought a lovely tang.
The pork was incredibly moist and shredded with ease. I served it with baked potatoes, and it was fantastic.
I’m not an experienced cook, but this recipe made me feel like a pro. Even I coldnt mess this up.
I paired it with homemade coleslaw and a side of fries—it felt like a gourmet meal. Can’t wait to make it again.
The combination of spices and sauce ingredients is spot on. The mustard and Worcestershire sauce added a wonderful depth of flavour, and the thyme brought a nice herbal note.
The pork stayed moist even after reheating, and the sauce kept its delicious balance of sweet and tangy.
I used the leftovers for tacos, and they were just as good.
The meat was so tender and full of flavour.
I used it for sandwiches, salads, and even as a topping for baked sweet potatoes. It’s so convenient to have something this tasty ready to go during a busy week.
The pork was succulent, and the sauce had layers of flavour—sweet, tangy, and slightly spicy. I loved how the juices absorbed into the shredded pork when I put it back into the slow cooker.
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