Name: Slow cooker pulled pork
Prep time: 10 min
Cook time: 720 min
Total time: 730 min
Ingredients: 1.5 kg pork leg (with the fat removed and saved for crackling if you like); 2 tbsp smoked paprika; 1/2 tsp salt & pepper; 3 cloves garlic (1/2 teaspoon of garlic granules); 1/2 tsp onion granules; 2 tsp oregano; 1/2 tsp cayenne pepper (double if you like it spicy); 1 tsp chilli powder (double if you like it spicy); 1/2 tsp muscovado sugar; 1 onion (chopped); 1 pint stock ((fresh or cubes are fine)); 300 ml barbecue sauce ((optional) )

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Recently I sent my lovely husband out shopping for me and he came home with a great, frugal pork leg joint. At just £2.99 a kilo our 1.5kg joint was an absolute bargain! I decided that instead of the traditional roast pork I was going to finally have a go at making slow cooker pulled pork – to see what all the fuss is about! Scroll down now to see the recipe for yourself! If you’re looking for some inspiration for other slow cooker recipes then be sure to check out my Easy slow cooker recipes (UK recipes).

Slow cooker pulled pork

A delicious, tender pulled pork that you can prep in minutes and leave cooking all day or overnight.

Course Main Course

Cuisine Barbecue

Prep Time 10 minutes

Cook Time 12 hours

Total Time 12 hours 10 minutes

Servings 4 people

Ingredients

1.5 kg pork leg with the fat removed and saved for crackling if you like
2 tbsp smoked paprika
1/2 tsp salt & pepper
3 cloves garlic 1/2 teaspoon of garlic granules
1/2 tsp onion granules
2 tsp oregano
1/2 tsp cayenne pepper double if you like it spicy
1 tsp chilli powder double if you like it spicy
1/2 tsp muscovado sugar
1 onion chopped
1 pint stock (fresh or cubes are fine)
300 ml barbecue sauce (optional)

Instructions

Chop 1 onion to place into the bottom of the slow cooker.
Take all of the ingredients, besides the pork, and combine together. I use a pestle & mortar to combine the ingredients fully.
Once you have a nice rub spread it all over the pork leg. Then place this inside the slow cooker on top of the chopped onions.
Fill up the slow cooker, to the top of the meat, with the stock.
It is ok for meat to be sitting outside of the water but be aware that you will want to turn it at least a couple of times during cooking to ensure an even texture.
Cook on high for the first 4 hours.
Then turn down to low for the remaining 8 hours.
(You can cook this for 16 hours on low if you would prefer, basically the longer the better.)
Once the meat has finished cooking you can save the stock and onions as the base for a lovely gravy.
The meat is ridiculously tender and takes just seconds to shred. You don’t even need to use a sharp knife. Meat claws make shredding fun and easy.
Mix barbeque sauce through the meat.

Recipe Notes

This is an ideal meal for preparing and leaving to cook while you are out at work.

I saved the leftover pork fat and turned it into pork crackling which my husband loved! I’m not a lover myself but he said it was absolutely delicious!

Slow cooker pulled pork - I turned the fat into pork crackling

In total my 1.5kg pork joint made enough meat for two main meals (for two), two days sandwiches (for two) as well as the pork crackling too. I was also able to freeze leftovers for three pizza nights in the future. I was very pleased with the number of meals we got for just £4.50 worth of meat and a few store cupboard ingredients.