Slow Cooker Pulled Pork

15 Reviews
73% would make this recipe again

Cooking the meat at low temperature for a long time makes it so tender, that it can be easily pulled with a fork. It can then be savoured in a sandwich or as a main course with vegetables.

This recipe is incompatible with your food profile

Preparation : 5 min Cooking : 8 h
310 calories/serving

Ingredients

1/2 onions, finely chopped 3.5 oz
2 cloves garlic
2 tbsp canola oil 1 fl.oz
3/4 cup ketchup 6.8 oz
1/3 cup apple cider vinegar 2.9 fl.oz
1/3 cup apple jelly 3.9 oz
1 tbsp brown sugar 0.5 oz
1 tbsp Worcestershire sauce 0.5 fl.oz
1/2 tsp Tabasco sauce 0.1 fl.oz
1 tbsp Dijon mustard 0.6 oz
1 tsp dried oregano 0.1 oz
1/8 tsp cayenne pepper 0.1 oz
1 pinch salt [optional]
ground pepper to taste [optional]
2.3 lbs pork shoulder, without rind, fat removed

Before you start

A slow cooker is needed to make this recipe.

Method

  1. Prepare the vegetables: Finely chop the onion and mince the garlic.
  2. Heat the oil in a pan over medium heat. Add the onion and garlic then sauté until softened and translucent, about 3 min. Transfer to the ceramic cooking pot. Add the ketchup, vinegar, apple jelly, brown sugar, Worcestershire sauce, Tabasco sauce, mustard, oregano, and Cayenne pepper. Mix well to combine. Add a little salt.
  3. Add the meat and stir to coat it with the mixture. Cover the slow cooker with the lid and cook on 'low' for 8 h.
  4. Take the meat out of the pot, then pull it apart with a fork. If necessary, reduce the sauce in a small saucepan, then add it to the meat. Adjust the seasoning then serve.

Nutrition Facts Table

per 1 serving (180 g)

Amount

% Daily Value

Calories

310

Fat

13 g

19 %

Saturated 3.2 g
+ Trans 0.1 g

16 %

Cholesterol

80 mg

Sodium

160 mg

7 %

Carbohydrate

27 g

9 %

Fibre

1 g

5 %

Sugars

22 g

Net Carbs

26 g

Protein

23 g

Vitamin A

66 %

Vitamin C

14 %

Calcium

3 %

Iron

15 %
More info

Claims

This recipe is :
Excellent source of  :
Niacin, Potassium, Selenium, Vitamin A, Vitamin B1, Zinc
Good source of  :
Iron, Phosphorus, Vitamin B12, Vitamin B2, Vitamin B6, Vitamin E
Source of  :
Copper, Folacin, Magnesium, Manganese, Omega-3, Pantothenic Acid, Vitamin C, Vitamin D, Vitamin K
More info

DIABETES Exchange

1 serving of this recipe is equivalent to :
Food Group Exchanges
Vegetables ½
Meat and Alternatives 2 ½
Fats 2 ½
Other Foods 1
More info
Check out our Meal Plans for Type 2 Diabetes

Leave a review

You have to be logged in to leave a review
Your rating :
Would I make this recipe again?
Show Tips

Reviews are a valuable resource: they indicate whether members and their families are happy or not with a recipe. To be useful to other members, reviews should focus on the actual cooking and eating experience related to the recipe being reviewed.

Reviews written by someone who has not actually made or tasted the recipe, comments about other reviewers, other recipes or links to other sites, may be edited or deleted by our staff. Negative reviews are not deleted if the language is appropriate. If you come across an inappropriate review, please contact us.

Reviews

15 Reviews (15 with rating only) 73% would make this recipe again

My Notes

Show Tips

This space is reserved for your personal notes on the recipe. These notes are private and will only be visible to you. Here's an example of what these notes could say for a given recipe:

  • I replaced oregano by rosemary and it turned out great
  • use my large pan with the copper bottom
  • leave under the grill 3 minutes instead of 1 to get a golden crust

This website uses cookies to give the best user experience, monitor the site performance, offer social networks features, or display advertisements. By clicking "ACCEPT", you consent to the use of cookies in accordance to our privacy policy.