Slow Cooker Pulled Pork

14 Reviews
70% would make this recipe again

Cooking the meat at low temperature for a long time makes it so tender, that it can be easily pulled with a fork. It can then be savoured in a sandwich or as a main course with vegetables.

Preparation : 5 min Cooking : 8 h
310 calories/serving


1/2 onions, finely chopped 100 g
2 cloves garlic
2 tbsp canola oil 30 mL
3/4 cup ketchup 190 g
1/3 cup apple cider vinegar 85 mL
1/3 cup apple jelly 110 g
1 tbsp brown sugar 12 g
1 tbsp Worcestershire sauce 15 mL
1/2 tsp Tabasco sauce 1.25 mL
1 tbsp Dijon mustard 16 g
1 tsp dried oregano 1 g
1/8 tsp cayenne pepper 0.4 g
1 pinch salt [optional] 0.2 g
ground pepper to taste [optional]
1 kg pork shoulder, without rind, fat removed

Before you start

A slow cooker is needed to make this recipe.


  1. Prepare the vegetables: Finely chop the onion and mince the garlic.
  2. Heat the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the ketchup, vinegar, apple jelly, brown sugar, Worcestershire sauce, Tabasco sauce, mustard, oregano, and Cayenne pepper. Mix well to combine. Add a little salt.
  3. Add the meat and stir to coat it with the mixture. Cover the slow cooker with the lid and cook on 'low' for 8 h.
  4. Take the meat out of the pot, then pull it apart with a fork. If necessary, reduce the sauce in a small saucepan, then add it to the meat. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (180 g)


% Daily Value




13 g

19 %

Saturated 3.2 g
+ Trans 0.1 g

16 %


80 mg


160 mg

7 %


27 g

9 %


1 g

5 %


22 g

Net Carbs

26 g


23 g

Vitamin A

66 %

Vitamin C

14 %


3 %


15 %


This recipe is :
Excellent source of  :
Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Zinc
Good source of  :
Iron, Phosphorus, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Copper, Folacin, Magnesium, Manganese, Omega-3, Pantothenic Acid, Vitamin C, Vitamin D, Vitamin K


1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2 ½
Fats 2 ½
Other Foods 1

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14 Reviews (14 with rating only) 70% would make this recipe again

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