There is something quite special about the simplicity of a home slow cooked meal. I love having the ability to throw fresh ingredients straight into the slow cooker in the morning, pressing ‘on’, and then coming home after a long day with dinner ready to plate. Easy!
When I first started toying with slow cooker meals, I must admit I thought the only thing you could cook in them were casseroles and soups. Upon further research, I was shocked to see people making all sorts of glorious dishes in their slow cookers. Dishes like Lasagna, Pasta, Whole Chickens, and even, would you believe… cakes!? It definitely got me thinking outside the box.
This slow cooker BBQ Pulled Pork recipe is everything I love about a slow cooker meal, rich, tasty and most of all – simple. We serve this pulled pork on fluffy white bakery buns, along with homemade coleslaw. I hope you enjoy this dish as much as my family do.
Slow Cooker BBQ Pulled Pork, Perrie Homestead
1 Large Pork Roast (I used a 1.5kg boneless pork roast)
1 Cup of your favourite homemade or store bought BBQ Sauce for every kilo of roast pork (I used 1.5 cups for my 1.5 kilo pork)
Salt and Pepper to Taste
My Coleslaw Recipe
¼ Cabbage, Shredded
2 Medium Carrots, Grated
½ Red Onion, Thinly Sliced
½ Cup Whole Egg Mayonnaise
¼ Cup Sour Cream or Greek Yoghurt
1 Teaspoon of Dijon Mustard
½ Tablespoon of Lemon Juice
½ Teaspoon of Salt
¼ Teaspoon of White Pepper
(Mix together in a bowl to serve)
- To get started, I would recommend removing approximately half to ¾ of the fat from the pork roast, to ensure the finished product isn’t overly oily. However, do not remove all the fat, as the fat does add additional moisture and flavour!
- In a medium hot frying pan (or using the sauté option on your slow cooker if you have this available to you), brown and seal all edges of the roast pork. Browning the meat is not at all necessary, but does add a lovely flavour to the finished product.
- Place the pork roast back in the slow cooker and set the slow cooker to high. No water or additional liquids are needed – the roast will develop its own juices. I was sceptical of this technique at first, but have found that additional water or other liquids can weaken the overall flavour. The pork roast will not burn or dry out.
- The pork roast should be at ‘pulled’ stage between 6 to 8 hours, however every slow cooker is different, and additional cooking time may be necessary. If you find your pork hasn’t pulled at the 8hr mark, cook for an additional 2 hours.
- When the pork is at ‘pulled’ stage, shred down the meat into easy to bite pieces. Add the BBQ sauce to your meat ¼ cup at a time, tasting as you go. This is a fail safe way to ensure you are getting the taste to your liking, as some BBQ sauces are darker and richer than others.
- Season to taste with salt and pepper. Leave the lid off for an additional 30 minutes to thicken if necessary. Serve with fresh soft fluffy rolls and coleslaw!