adaptmyrecipe
Slow-Cooked Pulled Pork
adaptmyrecipe.com/recipes/slow-cooked-pulled-pork
Scan to open
Recipe Book
Slow-Cooked Pulled Pork
Pork shoulder turns melt-apart tender after six hours in Slow Cook mode with BBQ sauce, a splash of cola, and smoky paprika. Shred, glaze, and pile onto buns with slaw.
Cookidoo
Push this recipe to Cookidoo and get a link you can share. Anyone who opens it can add the recipe to their own library instantly.
Essentials
Ingredients
- 800 g pork shoulder, fat cap on, cut in 6 pieces
- 1 tsp smoked paprika
- 1 tsp sea salt
- 0.5 tsp black pepper
- 1 brown onion, halved
- 3 garlic cloves
- 150 g barbecue sauce
- 100 g cola
- 100 g chicken stock
- 15 g apple cider vinegar
- 1 tsp brown sugar
Method
Preparation
- 1 Rub pork pieces all over with smoked paprika, salt, and pepper. Set aside.
- 2 Add onion and garlic to mixing bowl. Chop 4 sec/speed 5. Scrape down.4s / sp5
- 3 Add barbecue sauce, cola, stock, vinegar, and brown sugar to bowl. Stir 5 sec/speed 2/reverse.5s / sp2
- 4 Nestle pork pieces into the sauce around the blade. Engage Slow Cook mode at 98C for 6 hours. Do NOT lift the lid during cooking, each opening drops the bowl temperature and slows the cook.
- 5 Remove pork with tongs onto a board. Rest 10 min, then shred with two forks.
- 6 Reduce the remaining bowl liquid 8 min/Varoma temp/speed 2/measuring cup off into a thick glaze. Pour glaze over the shredded pork and toss to coat.
- 7 Serve on toasted buns with coleslaw and pickles.
Notes
Tips
- Requires TM6 or TM7. The TM5 tops out at 120C and has no Slow Cook mode, use a conventional oven or slow cooker instead for this recipe.
- The 800 g limit is the TM6 Slow Cook ceiling. Do not scale up in one batch; the meat will steam rather than braise.
- Use the rested meat for tacos, nachos, or a second meal the next day, it reheats beautifully with a splash more of the glaze.