Slow Cooker Pulled Pork

15 Reviews
73% 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.

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Ingredients

??? onions, finely chopped ???
??? garlic ???
??? canola oil ???
??? ketchup ???
??? apple cider vinegar ???
??? apple jelly ???
??? brown sugar ???
??? Worcestershire sauce ???
??? Tabasco sauce ???
??? Dijon mustard ???
??? dried oregano ???
??? cayenne pepper ???
??? salt [optional] ???
??? ground pepper to taste [optional] ???
??? pork shoulder, without rind, fat removed ???

Before you start

A slow cooker is needed to make this recipe.

Method

  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)

Amount

% Daily Value

Calories

310

Fat

13 g

19 %

Saturated 3.2 g
+ Trans 0.1 g

16 %

Cholesterol

80 mg

Sodium

160 mg

7 %

Carbohydrate

27 g

9 %

Fibre

1 g

5 %

Sugars

22 g

Net Carbs

26 g

Protein

23 g

Vitamin A

66 %

Vitamin C

14 %

Calcium

3 %

Iron

15 %
More info

Claims

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
More info

DIABETES Exchange

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

15 Reviews (15 with rating only) 73% would make this recipe again

My Notes

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This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

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