Slow Cooker Pork Recipes - Taming Twins

Slow Cooker Chicken and Chorizo Stew

Sarah Rossi — Sun, 23 Jan 2022 22:30:59 +0000

When it comes to slow cooker chicken recipes, this Chicken and Chorizo Stew is the ideal midweek meal. Throw everything in in the morning, and a Spanish-style fragrant casserole is waiting in time for dinner.

I LOVE the revelation that slow cookers are fantastic to use in summer months as well as winter.

No doubt that a hearty, comforting stew in winter always hits the spot, but we can create a lighter Mediterranean-style casserole that’s perfect for warmer days too, with no hot oven or hob to contend with and very little prep involved.

That’s where this Slow Cooker Chicken and Chorizo Stew comes in. It is packed with flavour and all we have to do is stick it all in together and switch on.

All hail the summery dump bag recipes!

Why you’ll love this Slow Cooker Chicken and Chorizo recipe

No browning or pan-frying necessary

Packed with punchy flavours

Leftovers freeze brilliantly

More slow cooker recipes perfect for summer

Vegetarian Slow Cooker Recipes

Spinach & Ricotta Lasagne {Slow Cooker Recipe}

Slow Cooker

Slow Cooker Lamb Orzo Stew {with Feta}

Slow Cooker

Simple Slow Cooker Salmon

Slow Cooker

Doner Kebab RECIPE {Slow cooker & Air Fryer}

Slow Cooker Chicken and Chorizo Stew Ingredients

Chicken – I used skinless/boneless chicken thighs, but you could also use skinless/boneless chicken breasts too
Chorizo – The type in a ring
Onion and garlic – Fresh or frozen pre-prepared is fine here
Peppers – I use orange but yellow and red are OK too

How to make Slow Cooker Chicken and Chorizo Stew

Throw all of the ‘dump’ ingredients into the slow cooker. Cook for 4 hours on HIGH or 6 hours on LOW.
Before serving, break the chicken up into large chunks using forks.
Option 1: Add in the peppers and olives and put back into the slow cooker on HIGH for a further 30 minutes until softened.
Option 2: Pop the peppers and olives into the microwave in a bowl for about 3 minutes or until softened. Stir through the stew and serve.

Substitutions

Veggies – You can add other vegetables that you think might work and need eating up. Make it work for your tastes. I like the peppers for extra vegetable quota and the olives add some tang and bite. (My kids just leave them!)

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully by before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months.

Alternatively, you can freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook.

Top Tips

What to serve with Slow Cooker Chicken and Chorizo Stew

Rice
Potato wedges
Cous cous
Baked potatoes
Tortilla wraps
Mashed potatoes
Crusty bread
Homemade Chips

Get ahead by preparing the night before

Throw everything for the initial cook into the slow cooker, pop the lid on, then store in the fridge overnight. In the morning, put it into the slow cooker and remember to switch on!

How to cook Chicken and Chorizo Stew in the oven

If you’d prefer to make this in the oven instead. Be sure to use a lidded casserole dish and cook it at 180C for about 1-1.5 hours or until the meat is soft and tender.

You will need to add additional liquid (water or more tomatoes) to the pot to ensure it doesn’t dry out (a cup or two and keep an eye on it) as cooking in an oven can dry out in a way that a slow cooker doesn’t.

FAQs

Do you have any other Spanish-style recipes?

I do! Try out my Spanish Chicken and Chorizo Tray Bake, my Chorizo Pasta, Slow Cooker Sausage and Chorizo Casserole or Chorizo Gnocchi Pan Fry. Or for something Italian-inspired, go for my Slow Cooker Chicken Cacciatore.

Can you recommend a good slow cooker?

The Morphy Richards Sear & Stew Slow Cooker is my all-time favourite because you can use it for initial browning on the hob and it’s really light. For induction hobs, I recommend the Lakeland Digital 6.5l Slow Cooker instead.

If you haven’t already heard me talking about it, here is the Tp Link Tapo Smart Plug too. This allows you to switch the slow cooker on a timer or from your phone while you’re out, making slow cooking even more convenient!

Do I really not need to brown the chorizo or chicken?

You don’t need to, but if you want to, go for it.

I guess it adds maybe, 10% more flavour? Honestly, I’m willing to take that shortcut midweek for an easy morning where I can just throw the ingredients into the slow cooker though.

Is this a spicy recipe?

I’d say it’s very low spice (depending on the chorizo you use), suitable for children. You can adjust the amount of spice by using less or more paprika, or substituting hot paprika or sweet smoked paprika. Can I cook this in the oven or on the hob instead?

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Chicken and Chorizo Stew

This Chicken and Chorizo Stew is the ideal midweek meal. Throw everything into the Slow Cooker in the morning, and a Spanish style casserole is waiting when you get home.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 4 30

Total Time 4 35

Servings

Calories 371kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

1 kg Skinless boneless chicken thighs
225 g Chorizo ring Cut into big chunks
1 Onion Peeled and chopped
3 Cloves garlic Peeled and chopped
800 g Tinned tomatoes
2 tsp Ground cumin
2 tsp Paprika
2 tsp Dried oregano
2 tbsp Tomato puree
Sea salt and freshly ground black pepper

To Finish:

3 Orange peppers Chopped into large chunks
150 g Pitted olives Colour of your choice

Instructions

Add all of the slow cook ingredients to the slow cooker.
Cook for 4 hours on HIGH or 6 hours on LOW.
Before serving break the chicken up into large chunks using forks.
Option 1: Add in the peppers and olives and put back into the slow cooker on HIGH for a further 30 minutes until softened.
Option 2: Pop the peppers and olives into the microwave in a bowl for about 3 minutes or until softened. Stir through the stew and serve.

Notes

Chicken: I use skinless/boneless chicken thighs, but you could also use skinless/boneless chicken breasts too. If you’re using breasts, be sure not to overcook them as they can dry out

Olives: We used whole green olives, but you could use whichever colour you like, and leave them chopped or whole depending on your preference.

Chorizo: We’re using the type in a ring

Veggies: You can add other vegetables that you think might work and need eating up. Make it work for your tastes

To freeze: Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Alternatively, you can freeze all of the ingredients in a bag raw as a ‘dump’ meal and then cook

Serving suggestions: Rice, potato wedges, cous cous, baked potatoes, mashed potatoes, crusty bread or homemade chips

How to cook this in the oven:

Be sure to use a lidded casserole dish and cook it at 180C for about 1-1.5 hours or until the meat is soft and tender.

Spice level: I’d say it’s very low spice (depending on the chorizo you use), suitable for children. You can adjust the amount of spice by using less or more paprika, or substituting hot paprika or sweet smoked paprika

Nutrition

The post Slow Cooker Chicken and Chorizo Stew appeared first on Taming Twins.

Easy Campfire Stew {Slow Cooker Recipe}

Sarah Rossi — Tue, 23 Feb 2021 10:30:32 +0000

This might be something a little different from your usual slow cooker meals and believe me when I say it’s lip-smackingly good!

This comforting Campfire Stew is always a hit with the whole family thanks to its smoky, rich flavours and tender gammon, making it a perfect midweek winner.

I LOVE this Campfire Stew so much because it gives us everything we need from a convenient slow cooker meal – it’s super easy, it’s packed with veggies, has amazing flavours that work so well, and it’s also made with a ridiculously tasty and inexpensive cut of meat that teaches us that important lesson that it’s not always what you cook, but how you cook it.

Slow cooker recipes that involve popping all of the ingredients in in the morning and not having to think too much after that is ALWAYS my happy place, and this one ticks every box for a midweek meal must-have.

This really is an ideal way of cooking slow cooked gammon as a whole meal, rather than on its own (although if you’d like to try that, see this ham joint recipe here). And the smoky beans and veggies just work together.

Why you’ll love this Campfire Stew recipe

Packed with veggies in a tasty sauce

Hardly any prep – just throw it all in

Delicious leftovers (cook once, eat twice!)

What is Campfire Stew?

It’s a tasty but simple meal so-called from its origins of basic ingredients being cooked over a campfire together in one pot. A little goes a long way, type of thing.

Of course, this is my adapted (very indoorsy) version of the dish, and while I’m not cooking up a feast for a crowd of hungry campers, I am attempting to feed my family in a no-fuss, easy and budget-friendly way, and this definitely ticks that box!

I love the romantic and adventurous idea of wild cooking and wild camping though – read this article to find out how to actually make Campfire Stew over a real campfire after a long hike!

How we came up with this recipe

About 20 years ago, I used to be a Slimming World follower (this is a long story for another day!) but a recipe similar to this called Campfire Stew used to circulate on all of the Facebook groups in those days.

I made it nearly every week for years and years. Over that time I’ve amended and adapted it to suit our tastes, and to make it in the slow cooker as it lends itself to this type of cooking.

I added plenty of sweet smoked paprika which gives a depth of flavour (maybe smoky like a campfire?!)

My version also includes plenty of vegetables to add fibre and nutrients.

What to serve with Campfire Stew

Baked potatoes / Air Fryer Baked Potatoes
Rice
Potato wedges
Homemade chips
Couscous
Cauliflower rice
Green beans
In enchiladas/wraps
On toast
With a fried egg
Add sliced chillies or chilli sauce
Mashed potato/Colcannon

Campfire Stew Ingredients

Onion – I love to use frozen, pre-chopped for slow cooker recipes, but fresh is fine too
Garlic – Same goes here. Jar/paste/frozen or fresh. 1 clove = 1 tsp
Tinned chopped tomatoes
Baked beans
Tomato puree
Cumin
Sweet smoked paprika – Be careful not to use hot instead!
Mild chilli powder
Worcestershire sauce
Gammon joint – Be sure to cut the fat layer off
Green peppers

How to make Campfire Stew

1. Put all of the ingredients (apart from the peppers) into the slow cooker and cook on HIGH for 6 hours or LOW for 8.

2. Near the end of the cooking time, shred the tender gammon, microwave your chopped peppers and add to the dish. Stir and serve with your chosen side or on its own.

More slow cooker pork recipes…

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Slow Cooker

Slow Cooker Gammon {BEST Ever Ham!}

Slow Cooker

Slow Cooked Pulled Pork {Best Ever Recipe!}

Slow Cooker

Slow Cooker Pork Carnitas

Leftovers

Leftovers of this are SO good. I think it may get even tastier?

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.

How to freeze Campfire Stew This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Top tips

Smoked or unsmoked gammon

Like with any bacon, it’s up to your personal taste which type you go for. Either is fine, just decide if you want that smoky flavour or not.

Adding the peppers

I don’t add the green peppers until towards the end of the cooking time. (There’s notes at the bottom of the recipe on this.) This is simply because I’m not keen on them when they are overcooked. You can add them at the start or during if you like though.

FAQs

How can I cook Campfire Stew in the oven instead of the slow cooker?

Cook at 160C for about 2 hours or until the meat is soft and tender.

How can I make the Campfire Stew less salty?

If you’re in the UK, most gammon joints, even smoked ones, are now quite mild. I never soak mine. However, if you’re concerned about food being too salty, or if that’s not to your taste, you can soak it in fresh cold water for a couple of hours before adding it to the slow cooker.

If you’re in the USA, uncooked ham joints tend to be much stronger in flavour so follow the instructions on that joint about whether you should soak it first.

I’m in the USA and can’t find the baked beans – what should I do?

No problems, just substitute 2 cans of any other cooked bean and add 4 tbsp of extra tomato paste.

Can I make this ahead of time?

Yes! One of my favourite hacks is to prepare a few nights’ worth of slow cooker meals on a Sunday and keep them in the fridge for the ultimate easy dinner. Follow my Fridge Dump Bag Recipes guide here to see how!

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Easy Campfire Stew {Slow Cooker Recipe}

This Campfire Stew recipe is a really easy way to cook gammon in the slow cooker. Packed with veggies and beans, it's makes a tasty midweek meal.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 6

Total Time 6 10

Servings People

Calories 202kcal

Author Sarah Rossi

Ingredients

For the Slow Cook:

1 Onion See notes
3 Cloves Garlic See notes
400 g Tinned chopped tomatoes
2 Tins Baked beans (2 x 415g tins)
2 tbsp Tomato puree
2 tsp Cumin
4 tsp Sweet smoked paprika See notes
1/2 tsp Mild chilli powder
3 tbsp Worcestershire sauce
600 g Gammon joint Fat layer cut off. See notes

To Finish:

2 Green peppers See notes

Metric – Imperial

Instructions

Put all of the ingredients (apart from the peppers – see notes below) into the slow cooker.
Cook on HIGH for 6 hours or LOW for 8 hours.
When the stew is cooked, microwave the chopped green peppers for about 3-4 minutes until just softened.
When the meat joint is cooked and tender, shred the meat with a knife or two forks and add in the green peppers.
Stir everything well and serve.

Notes

Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is 1 clove = 1tsp

Sweet smoked paprika: Be sure to use SWEET Smoked, not HOT. The outcome will be very different if you mix them up!

Gammon Joint: Slightly bigger is fine if you can’t get the exact size. Smoked or unsmoked to your taste is also fine

Green peppers:

I hate overcooked bell peppers, but you have 3 options here for adding the peppers:

Add them with all of the other ingredients before cooking. If you don’t mind them very soft, no probs!
Add them to the slow cooker about an hour before the stew is due to be cooked, they will be just nicely soft – BUT this isn’t always possible if you’re not at home right?
Here’s what I do: When the stew is ready, I pop the chopped peppers into a covered bowl and microwave them for 4 minutes before adding to the stew before serving (you could also quickly fry them if you don’t have a microwave)

Your choice!

Nutrition

The post Easy Campfire Stew {Slow Cooker Recipe} appeared first on Taming Twins.

Slow Cooker Sausage Casserole {EASY Recipe}

Sarah Rossi — Fri, 27 Oct 2023 09:30:36 +0000

This Slow Cooker Sausage Casserole recipe is packed with flavour. With a rich tomato and bean sauce with added veggies, it’s a hearty, delicious and satisfying midweek dinner.

Hello autumn! And welcome back bonfires and woolly sweaters and casseroles my old friends.

You know I love a slow cooker recipe, but we can get stuck in a rut with the kinds of meat we’re using (if you’re indeed a meat-eater).

SO I needed to try and make a sausage casserole in the slow cooker!

Mainly because sausages are such a big hit with the whole family, are versatile, inexpensive and ideal for keeping in the freezer.

This Slow Cooker Sausage Casserole is SO GOOD on all counts.

Wholesome beans and a thick, rich tomato sauce. Totally satisfying, hearty and delicious. I hope you love it as much as we do!

Why you’ll love this Slow Cooker Sausage Casserole recipe

Packed with rich flavour

Includes lots of hidden veg

Super easy and hardly any prep

How we came up with this recipe

A version of a Slow Cooker Sausage Casserole has been here on the site since 2021.

The original version included fried chorizo, which I love, but this year I really wanted to update the recipe slightly to make it more affordable. (Of course, you could still add chorizo pieces if you wanted.)

So, this recipe uses sausages and vegetables, along with cannellini beans for added nutrients, making a complete meal.

If you’d like a non-slow cooker version, you could try my tasty Sausage Casserole with Cider and Bacon, which cooks in the oven instead.

What to serve with Sausage & Bean Casserole

Baked potatoes
Rice
Potato wedges
Cous cous – Love this as it’s super speedy.
Add sliced chillis or chilli sauce
Mashed potatoes
Homemade chips

Slow Cooker Sausage Casserole Ingredients

Sunflower oil
Sausages – Leave them whole or chop up if you like
Red onion – I sometimes use pre-chopped frozen onions for speed, but you can use fresh too
Garlic – Same as above
Tinned chopped tomatoes
Cannellini beans – Tinned
Tomato puree
Cumin
Sweet smoked paprika – Be careful not to use HOT smoked paprika. The outcome will be very different!
Beef stock cube
Carrots
Sea salt and freshly ground black pepper

How to make Slow Cooker Sausage Casserole

1. Pan fry the sausages until browned. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)

2. Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid. Cook as per the recipe below.

Leftovers

In the fridge You can keep this recipe in the fridge for 3 days. Reheat fully before serving.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

Top tips

Sausages

I like to use sausages with a high meat content (97% if you can get it) without too many other flavourings as there’s already a lot in the sauce. If you use smaller sausages like chipolata sausages, just reduce the cooking time slightly.

More sausage recipes

Seeing as they’re always popular and great value for money, why not also try out my foolproof Toad in the Hole recipe, my Creamy Sausage Pasta or Sausage Orzo one-pots, my Sticky Sausage Tray Bake or my Cowboy Pie.

FAQs

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooker Sausage Casserole {EASY recipe!}

With a rich tomato and bean sauce with added veggies, this easy Slow Cooker Sausage Casserole is a hearty midweek dinner.

Course Main Course

Cuisine Family Food

Prep Time 10

Cook Time 6

Total Time 6 10

Servings People

Calories 363kcal

Author Sarah Rossi

Ingredients

2 tsp Sunflower oil Olive oil is fine too
454 g Sausages Usually 6 or 8 sausages
1 Large Red onion Peeled and chopped. See notes
3 Cloves Garlic Peeled and crushed. See notes
800 g Tinned chopped tomatoes
400 g Tinned cannellini beans Drained and rinsed
2 tbsp Tomato puree
2 tsp Cumin
2 tsp Sweet smoked paprika See notes
1 Beef stock cube Undiluted, crumbled
300 g Carrots Peeled and chopped
Sea salt and freshly ground black pepper To taste

Metric – Imperial

Instructions

Pan fry the sausages until browned all over. (If your slow cooker pan is the type that can be used on the hob too, you can do this in the pan.)
Add all of the other ingredients into the slow cooker, give it a good stir and put on the lid.
Cook on HIGH for 6 hours or LOW for 8 hours.
Stir everything well and serve. (I like to cut up the sausages using scissors before serving.)

Notes

Onions and garlic: I use pre prepared frozen, chopped here. An onion weighs about 150g, so replace with that pre chopped weight. Garlic is about 5g per clove so I use 15g (3 teaspoons).

Sweet smoked paprika: Be sure to use SWEET Smoked, not HOT. The outcome will be very different if you mix them up!

If you want to add chorizo: Simply add about 100g to the pan at the same time as you’re frying off your sausages.

Nutrition

This recipe was first published here on October 14, 2021 and fully updated with amended method and new photos on October 27, 2023.

The post Slow Cooker Sausage Casserole {EASY Recipe} appeared first on Taming Twins.

Slow Cooked Pulled Pork {Best Ever Recipe!}

Sarah Rossi — Thu, 21 Jan 2021 10:30:00 +0000

Meet your new favourite Pulled Pork recipe. Cooked in your slow cooker for tender, fall apart meat and drizzle with a sticky, speedy homemade barbecue sauce for the ultimate flavour.

If you love Pulled Pork, you need to try this slow cooker version. It’s been tried and tested so many times to make it the best you’ll ever make at home.

It’s a perfect hands-off dish (whether you’re cooking in the oven or slow cooker – there’s oven instructions below). Leave it alone to do its thing, before bringing it out to impress your guests.

Why you’ll love this BBQ Pulled Pork recipe

Pork shoulder is great value

Mouthwatering results for little effort

Perfect to cook for a crowd

Sarah’s Notes

The origins of BBQ Pulled Pork go back to southern USA, where pork shoulder was typically cooked slowly outdoors over a barbecue and then shredded and mixed with sauce.

I wanted to create a family friendly version of my own that was as simple as possible.

Here I show you how to make this Pulled Pork in the slow cooker AND the oven.

This version includes a simple BBQ sauce that’s made with its own juices with simple store-cupboard ingredients, but an option to make the sauce a bit more in-your-face if that’s your thing. I hope you love it!

Slow Cooked Pulled Pork Ingredients notes

Pork shoulder – This cut is really good value and is best when cooked slowly and shredded. You can use a less fatty cut of pork but the meat won’t be as tender or succulent
To make the rub – This goes onto the meat at the start and is a mixture of sweet smoked paprika, soft dark brown sugar, garlic granules, ground cumin, sea salt and freshly ground black pepper (measurements in the recipe below)
To make the sauce – This goes in with the meat once it’s almost cooked and is made up of tomato ketchup, dark brown sugar, apple cider vinegar and mustard powder (measurements in the recipe below)

How to make Slow Cooked Pulled Pork

1. Remove the outermost layer of fat from the pork using a sharp knife and coat in the rub. Slow cook either in the oven or slow cooker, according to the recipe instructions.

2. Meanwhile, mix up your sauce in a small bowl.

3. Once cooked, place the pork into a clean bowl. Pour the liquid into a measuring jug to add to the sauce. Shred the pork with two forks.

4. Add the shredded pork back into the slow cooker/oven, pour over the sauce and mix well. Cook on according to the recipe instructions.

leftovers

In the fridge You can keep leftovers in the fridge for 3 days.

In the freezer This recipe freezes well. Just wait until it’s totally cold and then put into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating.

How to reheat Do this either in your microwave, on the hob or in the oven. It may need covering in the oven to stop it drying out, and always make sure it is heated all the way through. It should be hot.

More slow cooker pork recipes…

Slow Cooker

Slow Cooker Pork Carnitas

Slow Cooker

Easy Campfire Stew {Slow Cooker Recipe}

Slow Cooker

Slow Cooker Sausage Casserole {EASY Recipe}

Slow Cooker

Slow Cooker Gammon {BEST Ever Ham!}

TOP TIPS

BBQ sauce options

If you are looking for a stronger barbecue sauce flavour in this, you could either use a store-bought version (instead of the homemade ingredients, use about 150 ml plus the cooking liquid as per the recipe).

OR if you’d rather leave this plain, leave out the sauce altogether and just return some of the cooking liquid back to the pork after you’ve shredded it (about 200ml).

How to serve Pulled Pork

My favourite way is simple – in a burger bun with coleslaw. You could also add extra sauce or apple sauce.

You could also make these into Pulled Pork Tacos using tortilla wraps, add the meat into a pasta for a pork ragu-style dish, or you could simply add to salad.

See my side dish suggestions below

What to serve with pulled pork…

Side Dishes

Easiest Ever Homemade Oven Chips

Side Dishes

Air Fryer Baked Potatoes {The Ultimate Guide!}

Side Dishes

Classic Coleslaw

Side Dishes

Potato Wedges {Air Fryer or Oven Method}

FAQs

Can I use pork loin or does it have to be shoulder?

You could use a pork loin for this recipe but it just doesn’t really have enough fat.

I think it’s much better to use a more economical cut like boneless pork shoulder and then drain the excess fat. It’s cheaper than pork loin and the fatty stripes through the meat mean it lends itself very well to this kind of cooking.

I do cut off the pork skin and any excess visible fat (plus the string!) before popping in the slow cooker.

Could you recommend a good slow cooker or pan for the oven?

The Morphy Richards Sear & Stew is my all-time favourite slow cooker because you can use it for initial browning on the hob and it’s really light.

I wrote up a whole slow cooker review though, where you might find another one to suit your needs. Have a read here.

When it comes to pans, I also put some to the test a while ago. Read my pan review here. I hope it helps!

How long does Pulled Pork take to cook in the oven?

It takes about 5 – 6 hours at 150C, in a heavy casserole with the lid firmly on, then a further 30 minutes after it’s been shredded and the sauce has been added in. (I like to leave the lid off for this 30 minutes at the end to get some little crunchy bits.)

Make sure you turn the meat over in the dish at the halfway mark.

Do you need to add liquid for Slow Cooked Pulled Pork?

The pulled pork seasoning/BBQ sauce rub we’ve used in this recipe, plus the fat from the meat, is enough.

Do I need to remove the fat from the pork before cooking?

Yes, I would definitely recommend taking off the fat before you cook it. I have tried both ways and leaving the fat on makes the meat quite fatty and greasy.

I would also recommend checking the liquid after you’ve drained it from the meat (after cooking). Make sure you pour away any fat from the top before you pour it back in to make the sauce.

Let me know how you got on and what you thought of these recipes. Please rate the recipe using the below.

Also I’d LOVE to see your cooking creations. If you’d like to share yours with me, you can tag me on Instagram (@tamingtwins).

Slow Cooked Pulled Pork {ULTIMATE recipe!}

This Slow Cooked Pulled Pork can be made in the oven or slow cooker, resulting in deliciously tender, shredded meat with a delicate BBQ sauce. It’s an easy but impressive crowd pleaser of a dish.

Course Main Course

Cuisine Family Food

Prep Time 5

Cook Time 6

Total Time 6 5

Servings Servings

Calories 297kcal

Author Sarah Rossi

Ingredients

1.5 kg Pork shoulder joint

To make the rub:

2 tbsp Sweet smoked paprika
3 tbsp Soft dark brown sugar
1 tbsp Garlic granules
1 tbsp Ground cumin
1 tsp Sea salt
1 tsp Freshly ground black pepper

To make the sauce:

6 tbsp Tomato ketchup
3 tbsp Dark brown sugar
4 tsp Apple cider vinegar
1 tsp Mustard powder
8 tbsp Reserved liquid from cooking

Metric – Imperial

Instructions

‌Mix together the ingredients for the rub.
Remove the outermost layer of fat from the pork using sharp knife. Coat the pork in the rub using clean hands.

To cook in the slow cooker:

Slow cook for on HIGH for 6-8 hours until the meat is very tender and falls apart easily.
Meanwhile mix up your sauce in a small bowl.
Remove the pork from the slow cooker and place into a clean bowl. Pour the liquid from the slow cooker into a jug and set aside. Add 8 tbsp to the sauce ingredients.
Using two forks, shred the pork, and remove and discard any fatty pieces.
Add the shredded pork back into the slow cooker, pour over the sauce, mix well and cook on HIGH for a further 30-45 minutes.

To cook in the oven:

Pre-heat oven to 150C fan.
Place the pork in a large lidded oven proof dish. (If you don’t have a lidded dish you could cover with foil.)
‌‌Cook for 2.5 hours, turn the meat over, return to the oven and cook for a further 2.5 hours.
Make the sauce as per the recipe.
Remove the pork from the oven, it should be tender and falling apart. Drain the cooking the liquid and reserve. Shred the pork gently using two forks.
Pour the sauce over the pork, making sure it is well coated.
Put the pork back into the oven and roast for a further 30 minutes.

OPTIONAL: BBQ sauce

If you'd like a stronger flavour, you can use a store bought version (about 150ml plus the cooking liquid as above).
OR for a plainer dish, leave out the sauce altogether and just return some of the cooking liquid back to the pork after you’ve shredded it (about 200ml).

Notes

Pork shoulder: This cut is really good value and is best when cooked slowly and shredded. You can use a less fatty cut of pork but the meat won’t be as tender or succulent

Serving suggestions: My favourite way is simple – in a burger bun with coleslaw. You could also add extra sauce or apple sauce. You could also make these into Pulled Pork Tacos using tortilla wraps, add the meat into a pasta for a pork ragu-style dish, or you could simply add to salad

Storing:

In the fridge – You can keep this recipe in the fridge for 3 days

In the freezer – This recipe freezes well. Just wait until it’s totally cold and then put it into a freezer proof container and freeze for up to 3 months. Defrost thoroughly before reheating

Nutrition

We improved and updated this recipe in May 2024, but I know some of you may have enjoyed the first recipe so much that you’d like to stick to it. If that’s the case, here it is below

Previous Pulled Pork Recipe

(published in 2021)

INGREDIENTS

1.5kg Pork shoulder
90g Chipotle paste
4 tbsp Honey
2 tbsp Ketchup
2 tbsp Balsamic vinegar

METHOD

If there is a layer of skin on the pork, remove this, then rub the other ingredients onto the pork. Place in the slow cooker on LOW for 12 hours.
Once cooked, remove the juices from the pan, remove the fat and set aside. Shred up the pork using two forks.
Add the juices back into the meat and mix.

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