Slow Cooker Pulled Pork


  • 1.8kg pork shoulder (trimmed of excess fat)
  • 1 cup BBQ sauce (I use Sweet Baby's Rays)
  • 1/2 cup Activated Apple Cider Vinegar
  • 1/2 cup chicken stock
  • 1/4 cup light brown sugar
  • 1 tbsp. Dijon mustard
  • 1 tbsp. Worcestershire sauce
  • 1 tbsp. chilli powder
  • 1 large onion, chopped
  • 2 garlic cloves, crushed
  • 1 1/2 tsp. dried thyme
  • 8 burger buns, halved
  • 1 packed coleslaw mix


  1. Carefully place pork into your slow cooker pot
  2. Add the BBQ sauce, apple cider vinegar, and chicken stock, brown sugar, mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme to a bowl. Stir to mix together.
  3. Add sauce mixture to pot and turn the pork to coat.
  4. Put the lid on and cook on high for 5-6 hours (or on low for 10-12 hours)
  5. Once cooking is finished, meat should shred easily with a fork, if not pop back in for another hour or so until it is fork tender.
  6. Carefully remove the pork and place it on a tray or chopping board.
  7. Using 2 forks, pull the meat apart until completely shredded.
  8. Carefully add in the meat back into the slow cook and stir in the juices.
  9. Leave the meat to rest and soak up the flavours for about 15 minutes.
  10. Toast buns until golden brown in a over medium heat.
  11. Spoon the pulled pork onto the buns. Add slaw and serve.
  12. Enjoy!