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Slow Cooker Pulled Pork

  • Cooking Time

    mins
  • Difficulty

  • Prep time

    mins
  • Serves

    people

Nutritional information

 

Amount per serving

Protein (g)

50.1g

Energy (kJ)

3451kJ

Energy (kcal)

825kcal

Carbohydrate incl. fibre (g)

26.3g

Carbohydrate excl. fibre (g)

24.7g

Sugar (g)

21.7g

Fibre (g)

1.6g

Fat (g)

56.3g

Saturated fat (g)

18.6g

Unsaturated fat (g)

31.3g

Monounsaturated fat (g)

23.5g

Polyunsaturated fat (g)

7.9g

Trans fat (g)

0.0g

Cholesterol (mg)

200mg

Sodium (mg)

1083mg

Salt (g)

2.71g

Vitamin A (IU)

2001IU

Vitamin C (mg)

4.0mg

Calcium (mg)

76mg

Iron (mg)

4.38mg

Potassium (mg)

1105mg

Total

200.5g

13804kJ

3301kcal

105.4g

99.0g

86.7g

6.4g

225.3g

74.5g

125.4g

93.8g

31.6g

0.1g

799mg

4332mg

10.84g

8004IU

16.0mg

305mg

17.54mg

4418mg

  • 15 ml vegetable oil
  • 1 Knorr vegetable stock pot
  • 60 ml brown sugar
  • 100 ml tomato ketchup
  • 15 ml Robertsons paprika
  • 60 ml apple cider vinegar
  • 30 ml Maille Dijon mustard
  • 30 ml Worcestershire sauce
  • 1.5 kg boneless pork shoulder
  • 10 bread rolls
  • 1 In a small pan, heat the oil and Knorr Vegetable Stock Pot until melted. Remove from heat and pour into a medium sized bowl and allow to cool.
  • 2 Add the sugar, ketchup, paprika, apple cider vinegar, Maille Dijon Mustard and Worcestershire sauce to the bowl.
  • 3 Rub the mixture all over the pork shoulder, rubbing into the meat with your fingers and place into the bottom of a crock.
  • 4 Place the lid on the crock and cook on low heat for 4 hours or until the meat is tender enough to be easily shredded with a fork. Remove pork from crock, shred and then add back into the cooking juices, stirring so that the meat is well coated.
  • 5 Serve in buns with coleslaw or a salad.