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Slow-cooked firecracker pulled pork recipe

27 ratings

Sticky, sweet, smoky and spicy, this pulled pork recipe is something special, but it can be prepped in 10 minutes and slow-cooked all day, so you can forget about it! Brilliant for Bonfire Night or whenever you fancy something different for your Sunday roast. There's even enough for two leftover portions for next day's lunch or to freeze for another time. See method

Serves 6
10 minutes to prepare and 8 hrs and 20 minutes to cook, plus resting time
248 calories / serving
Freezable
Dairy-free

Ingredients

1 tbsp olive oil
1.8kg pork shoulder joint, skin and excess fat removed
200g passata
½ chicken stock cube, made up to 200ml
3 tbsp chipotle paste
1 tbsp smoked paprika
2 tbsp treacle
1½ tbsp dark brown soft sugar
3 tbsp red wine vinegar
2 tsp English mustard
2 tbsp Worcestershire sauce
4 garlic cloves, crushed
4 thyme sprigs, leaves picked and roughly chopped
2 red onions, thinly sliced

Low in sugar and high in protein

Each serving contains

Energy
1040kj
248kcal 12%
Fat
12g 17%
Saturates
4g 19%
Sugars
7g 8%
Salt
1g 17%

of the reference intake
Carbohydrate 8.1g Protein 26.2g Fibre 1.1g

Method

Heat the oil in a wide frying pan over a high heat and fry the pork for 4-5 mins each side until browned all over.
Meanwhile, mix all the other ingredients, apart from the onions, in a large jug or bowl.
Arrange the onions over the bottom of a 3.5ltr slow-cooker, then top with the browned pork. Pour over the passata mixture, cover and cook on low for 8 hrs or until the pork is completely tender and falling apart.
Carefully transfer the pork from the slow-cooker to a large chopping board or plate and set aside to rest. If your slow-cooker pot is hob-safe, transfer it to the hob; otherwise tip the liquid into a saucepan. Bring to the boil, then simmer for 10 mins or until thickened; remove the thyme sprigs. Use 2 forks to shred the pork, then add back into the thickened sauce. Can be made up to 2 days ahead.

Tip: No slow-cooker? Make this in the oven by following the recipe to the end of step 2, then put all the ingredients in a large lidded casserole dish and bring to a simmer. Cook, covered, in the oven at gas 3, 160°C, fan 140°C for 4-6 hrs or until the pork is tender and falling apart, then continue from step 4.

This recipes makes the perfect filling for baked potatoes. Preheat the oven to gas 7, 220°C, fan 200°C. Cut deep crosses into your baking potatoes, then arrange on a wide baking tray. Drizzle with vegetable oil, season and roast for 1 hr-1 hr 10 mins until tender, golden brown and crispy all over.

Freezing and defrosting guidelines

In order to enjoy optimum flavour and quality, frozen items are best used within 3 months of their freezing date. For more tips on freezing and defrosting food, read our article Love Your Freezer.

See more Slow-cooker recipes

For top tips on protecting you and your family when preparing raw meat and poultry, visit Food Safety in the Home.