Skip to content

Easy peasy pulled pork

1 serves of vegetables in each serve

Preparation time: 10 minutes

Cooking time: 480 minutes

Serves: 20

1 serve of vegetables when served with 1 cup of coleslaw

Diet and Allergies:

, ,


2kg pork shoulder, skin scored
4 cloves garlic, sliced thickly
1 tbsp ground cumin
1 tbsp smoked paprika
1 tsp fennel seeds
1 brown onion, thinly sliced
1 cup water or reduced-salt chicken or vegetable stock*


Make slits in the pork flesh and insert the garlic. Combine the spices and rub all over the pork.

Place onion on the base of a slow cooker. Add the pork and water or stock and cook covered on low for 8 hours or until the pork falls off the bone.

Remove the skin and fat and discard. Shred meat with two forks. Add back some cooking liquid to moisten the pork.

*Gluten free if using gluten free stock.


  • Suitable for freezing. Portion in freezer bags with just a little of the cooking liquid. Be sure to squeeze out all of the excess air.
  • Use as a sandwich or wrap filling, in salads, or in lettuce cups with coleslaw for a light and delicious dinner.



Share recipe:

You might also like:

Mushroom risotto bake in a large round oven proof dish with blue handles shot from above and a chunk of parmesan cheese and white cloth napkin on the side.

Mushroom risotto bake

A baked chicken and vegetable lasagne with a metal serving spoon and a spoonful missing in a large rectangle oven proof dish, served with basil leaves, forks, dressing and a white cloth napkin on the side.

Chicken and vegetable lasagne

red lentil soup in a white bowl served on a round plate sitting on a white cutting board with a soup spoon, jug of water and white napkin on the side.

Red lentil soup