• Serves: 6
  • Prep Time: 10 mins
  • Cooking Time: 6 hours on high or 8 hours on low
  • Difficulty: Medium

Pulled pork that’s meltingly tender needs very little prep and minimal effort if you employ your slow cooker. It is an essential gadget for those short on time and especially useful for creating family meals as if by magic. Pretty much any combination of ingredients works well when using your slow cooker – a balance of sweet and savoury is best when cooking pork. Make sure there’s enough liquid to come about halfway up the pork shoulder and if you wish to skim the fat use a gravy separator.

Here's what you'll need...

  • 900g boneless pork shoulder
  • 250ml chicken stock
  • 4 tbsp ketchup or tomato paste
  • 4 large garlic cloves, peeled and sliced
  • 2 red onions, peeled and sliced
  • 2 tbsp red wine vinegar
  • 2 tbsp honey
  • 2 tsp ancho chilli powder
  • 2 tbsp Worcestershire sauce
  • salt and pepper to season
  • a little vegetable oil to sear the pork


  • 1 tsp cornflour, diluted with 1 tbsp cold water to thicken the sauce if needed



For the chunky guacamole

  • Flesh from 2 ripe but firm avocados, cubed
  • 5 vine tomatoes, cubed
  • 1 red onion, finely sliced
  • 1 tbsp chopped coriander
  • juice of half a lime
  • dash Tabasco
  • salt and pepper to season

Serve with

  • small tortillas
  • chunky guacamole
  • sour cream
  • pickled jalapeños, finely diced
  • lime wedges
  • fresh coriander
  • Slow_cooker_pork_tacos_fillings

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Here's how it's done...

  • 1

    Season the pork with salt and freshly ground black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides until nicely browned. Set aside.


  • 2

    Pan fry the onions and garlic in the same pan over low heat until softened.


  • 3

    Stir in the remaining ingredients and continue to cook until combined. Transfer to the slow cooker container.


  • 4

    Place the pork in the slow cooker, cover and set to cook for six hours on high or eight hours on low. Rotate the pork halfway through the cooking if you can.



  • 5

    Remove the pork from the slow cooker and cover with foil. Leave to stand for 10 minutes then remove the fat layer and shred using two forks.


  • 6

    If the sauce is too liquid – which can happen as the slow cooker traps all the steam – you can transfer to a pot and cook over high heat with a little cornflour until it has thickened.


  • 7

    Mix the sauce with the shredded pork.


  • 8

    Mix all the ingredients for the guacamole in a bowl. Season with salt and pepper.

    Serve the pork over warm tortillas with the chunky guacamole, pickled jalapeños, sour cream and lime wedges on the side.


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By Lucy Parissi on 19.10.16

Guest Contributor

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