Slow cooker 'dump and start' pulled pork

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4.34 from 3 votes

Slow cooker 'dump and start' pulled pork

Let your slow cooker do all the work with this easy 'dump and start' pulled pork recipe.

Prep Time10

Cook Time8

Total Time8 10

Course: Main Course

Cuisine: American

Servings:

Calories: 505kcal

Author: Lucy Parissi | Supergolden Bakes

Ingredients

For the red cabbage slaw

½ medium red cabbage
2 carrots , peeled
1 small firm apple (optional)
1-2 tbsp red wine vinegar
1 tbsp runny honey
½ tbsp light olive oil (or mayonnaise - see method)
pinch chilli flakes
salt and pepper to taste

For the pulled pork

900 g | 2lbs pork shoulder
400 g | 14oz can of crushed pineapple in natural juice
2 onions , peeled and roughly chopped
3 garlic cloves , crushed
1 bell pepper (any colour), roughly chopped
2 red chillies , deseeded and roughly chopped
80 ml / 1/3 cup low sodium soy sauce or teriyaki sauce
3 tbsp ketchup
3 tbsp honey
2 tbsp dark brown sugar
2 tsp vegetable oil
2 tsp cider vinegar
2 tsp Dijon mustard
Juice of half a lemon
1 tsp Tabasco
Salt and freshly ground pepper
2 tsp cornflour (cornstarch) diluted in a little cold water

Instructions

Add chopped vegetables and pineapple (reserve the juice) in the slow cooker.
Season the pork with salt and pepper and nestle among the other ingredients fat side up.
Mix together the soy sauce, pineapple juice, ketchup, honey, brown sugar, oil, vinegar, mustard, lemon juice and Tabasco and pour over the pork.
Cook on the low setting 6-8 hours (overnight is fine). Remove the pork from the slow cooker, discard the fat and shred using two forks. Cover and set aside.
Strain contents of the slow cooker into a pot and bring to the boil. Reduce heat to a simmer and add the cornflour. Leave the sauce to simmer away until slightly thickened then pour most of it over the pork.
Serve on brioche buns topped with the red cabbage slow.

Make the red cabbage slaw

Shred the cabbage, carrots and apple in a food processor or grate them with a box grater.
Place in a bowl together with the remaining ingredients and toss together. Season with salt and pepper to taste.
If you prefer your slaw with mayonnaise then skip the olive oil and add a few tablespoons of light mayo instead.

Notes

If you would like to remove the fat from the juices then place in a container and put in the fridge for a few hours. The fat will solidify and you can skim it off.

Nutrition