Slow-Cooker Pulled Pork

  • 5min prep
  • 6hr cook
  • 8 Servings


  • 1.8kg-piece boneless pork shoulder

  • 2 teaspoon smoked paprika

  • 1 small red onion, finely chopped

  • 185ml (¾ cup) tomato sauce

  • 2 tablespoons brown sugar

  • 1 ½ tablespoons hot chilli sauce

  • 1 tablespoon apple cider vinegar

  • 1 teaspoon dried chilli flakes

  • Pork rind, optional, for crackling


  • Place the pork in the base of a slow cooker. Rub with the paprika and season. Sprinkle the onion around the pork.

  • Combine the tomato sauce, sugar, chilli sauce, vinegar and chilli flakes in a bowl. Pour around the pork. Cover and cook on Low for 8 hours, turning halfway, or until the meat is very tender. Transfer the pork to a large bowl. Use 2 forks to coarsely shred the meat. Add enough of the cooking sauce to lightly coat the pork.

  • Meanwhile, for the crackling, preheat oven to 220C/200C fan forced. Place pork rind on a tray and sprinkle generously with salt. Roast for 40 minutes or until the rind is crackled. Cut into pieces.

  • Serve the pork with the remaining sauce and crackling, if you like.