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Slow Cooker Pulled Pork

  • Cook

    mins
  • Difficulty

  • Prep

    mins
  • serves


  • 40 g demerara sugar
  • 80 g tomato ketchup
  • ½ tbsp smoked paprika
  • 1 Knorr Pork Stock Cube, crumbled
  • 40 ml apple cider vinegar
  • 1½ tbsp Maille Dijon Mustard
  • 1½ tbsp Worcestershire sauce
  • 1 kg boneless pork shoulder
  • 10 bread rolls

NUTRITIONAL INFORMATION

 

Amount per serving

Energy (kcal)

514kcal

Energy (kJ)

2148kJ

Protein (g)

25.2g

Carbohydrate incl. fibre (g)

54.9g

Carbohydrate excl. fibre (g)

52.1g

Sugar (g)

12.4g

Fibre (g)

2.8g

Fat (g)

20.5g

Saturated fat (g)

6.7g

Unsaturated fat (g)

11.4g

Monounsaturated fat (g)

8.1g

Polyunsaturated fat (g)

3.3g

Trans fat (g)

0.0g

Cholesterol (mg)

67mg

Sodium (mg)

920mg

Salt (g)

2.30g

Vitamin A (IU)

271IU

Vitamin C (mg)

1.5mg

Calcium (mg)

265mg

Iron (mg)

4.68mg

Potassium (mg)

463mg

Total

4111kcal

17183kJ

201.7g

438.9g

416.9g

99.1g

22.0g

164.3g

53.8g

91.4g

64.6g

26.8g

0.2g

533mg

7357mg

18.40g

2165IU

11.9mg

2118mg

37.43mg

3702mg


  • 1 Combine the sugar, ketchup, paprika, Knorr Pork Stock Cube, apple cider vinegar, mustard and Worcestershire sauce in a medium sized bowl.
  • 2 Rub the mixture all over the pork shoulder, rubbing into the meat with your fingers and place in slow cooker.
  • 3 Turn the slow cooker on to low and cook for 4 hours or until the meat is tender enough to be easily shredded with a fork. Stir the shredded meat back into the juices. Serve on rolls.