Pulled Pork

Pulled Pork

As you can probably judge by my previous articles, I eat meat quite rarely. When I do, I don’t want to waste the occasion on something average - I want the full sock-blowing package.

There are so many pulled pork recipes out there that, quite frankly, suck.

This one will never disappoint you. It does require a tiny bit of work in the beginning, but then you can forget about it in the slow cooker for the rest of the day. If you’re lucky enough to have flatmates who don’t avoid the heat pump remote like the plague, you can even crank the heater and enjoy how frickin’ good this smells while it bubbles along all day.

This pulled pork recipe can go in any direction you so please. Personally, I used it to make sliders, but holy shit it is beyond amazing on pizza. Put this on pizza and you’re gonna end up with your pants undone and belly hanging out while you shovel every last bit in, before proceeding to lick your fingers clean (Simmo, back me up here).

“Share the grease, share the love”
 - ancient proverb (surely)


To make enough for four decent burgers

  • 600 grams of pork shoulder
  • 1/2 a teaspoon of ground coriander seeds
  • 2 teaspoons of turmeric
  • 1 tablespoon of cumin
  • 1 1/2 teaspoons of dijon mustard
  • 2 tablespoons of maple syrup
  • 1/2 a cup of apple cider vinegar
  • 2 garlic cloves, minced
  • 3 tablespoons of tomato paste
  • 2 cups of water
  • salt and pepper


  1. Combine all of the dry ingredients together in a bowl and massage the mixture into the pork shoulder.
  2. On a medium-high heat, heat some oil in a large frypan
  3. Sear the pork for about three minutes on each side and put it in the slow cooker
  4. Add all the other ingredients to the pan and bring to a gentle roll before pouring into the slow cooker
  5. Cook on low for about eight hours, but the slow cooker is forgiving so don’t stress if it’s more
  6. Discard the bones and give the pork a gentle shred with two forks if required
  7. Ladle out the delicious juices and simmer down to a thick sauce
  8.  Mix in with the meat and add to your burgers, chuck on nachos or smother over pizza
This article first appeared in Issue 13, 2017.
Posted 1:19pm Sunday 28th May 2017 by Liani Baylis.