This super easy classic Slow Cooker Barbecue Pulled Pork recipe is delicious stuffed into soft rolls along with a simple coleslaw for a weeknight dinner that everyone will love – it also makes for excellent leftovers, too!
For the Slow Cooker Barbecue Pulled Pork
- approx. 800g (1.7 lb) pork shoulder, skin removed and fat trimmed
- 5 tbsp tomato ketchup
- 2 tbsp apple cider vinegar
- 1 1/2 tbsp tomato puree
- 1 tbsp maple syrup
- 1 tsp Dijon mustard
- 1 tsp sea salt
- 1/2 tsp sweet smoked paprika
- 1/2 tsp dried garlic granules
- 1/2 tsp dried onion granules
- 6 brioche burger buns, to serve
For the Classic Coleslaw
- 200g (7 oz) red cabbage, shredded thinly
- 3 tbsp light mayonnaise
- 1/2 tbsp fresh lemon juice, plus extra to taste
- 1/2 tsp runny honey
- Place the pork in the slow cooker. Whisk the rest of the pulled pork ingredients together in a small bowl and pour over the pork. Set the slow cooker to cook for 8 hours on low.
- To make the slaw, shred the cabbage. In the bottom of a large bowl combine the mayonnaise, lemon juice and honey and toss in the cabbage until it is well coated. Taste to see if it needs any more lemon, and set aside.
- Halve the buns and place them, cut side up on a baking tray. Turn the grill onto medium and gently toast them for a few minutes until just golden. Set aside.
- Meanwhile, shred the pork. By now it should be meltingly tender so you can do this with two forks.
- Bring everything to the table so everyone can help themselves; provide tongs rather than a spoon with the pork in case it is a bit too saucy; this will stop people getting too much liquid in their buns so things don’t get too messy!