Slow Cooker Pulled Pork

The most delicious sweet and juicy fall-apart slow cooker pulled pork recipe that's perfect for burgers, tacos and salads.

5 from 35 votes

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Course: Dinner

Cuisine: American

Prep Time: 10

Cook Time: 4

Total Time: 4 10

Servings: serves

Calories: 180kcal

Cost: $20

In a bowl, whisk together the minced garlic, BBQ sauce, apple cider vinegar, chicken stock, brown sugar, mustard and Worcestershire sauce.
Place the pork fillet into the base of a slow cooker (or crock pot).
Sprinkle the chopped onion over the top.
Pour the sauce over the pork fillet. Stir to coat.
Cook on HIGH for 4 hours, or LOW for 8 hours.
Use two forks to shred the pork fillet (it should come apart very easily).
Stir the pork through the sauce and allow to cook for a further 20 minutes.
Serve with burger rolls and coleslaw, in tacos or salads.

RECIPE TIPS

Cut of pork - I recommend using a pork tenderloin/pork fillet for this recipe. You can also use a pork shoulder (which is a fattier cut of meat), but you may need to increase the cooking time depending on the weight as it's a much thicker cut of pork.
Cooking time - cook the pork and sauce in a slow cooker on LOW for 8 hours or HIGH for 4 hours.
Shredding the meat - by the end of the cooking time, the meat will be so tender that it will be easy to pull apart with 2 forks.
Thickening the sauce (optional) - if you find that your sauce is still a little too liquidy at the end of the cooking time, simply dissolve 1 tbs of cornflour in a small amount of cold water and then stir it through the sauce in the slow cooker.
Storing pulled pork - allow the cooked pork to cool before placing into the fridge. Use within 1-2 days or wrap well and freeze for up to 3 months.