Slow Cooker Pulled Pork Shoulder
User Reviews
5.0
18 reviews
Excellent
-
Prep Time
10 mins
-
Cook Time
10 hrs
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Total Time
10 hrs 10 mins
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Servings
6 -8 servings
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Calories
260 kcal
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Course
Main Course
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Cuisine
Italian
Slow Cooker Pulled Pork Shoulder
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The most tender and delicious Slow Cooker Pulled Pork Shoulder made with fennel seeds, preserved lemon and fresh herbs. This pork could not be easier to make and tastes incredible. Serve it with olive oil potatoes and veggies or on a focaccia sandwich with homemade salsa verde.
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Ingredients
- 2.8 lbs pork shoulder skin removed (1.3kg)
- 3/4 cup white wine (200ml)
- 6 garlic cloves whole
- 2 tbsp fennel seeds
- 1 tbsp preserved lemon peel
- 1 tsp chilli flakes red pepper flakes
- 1 tbsp oregano dried
- 1 tbsp fresh thyme finely chopped
- 1 tbsp fresh Rosemary fienly chopped
- 2 tbsp sea salt flakes
- 1 tbsp olive oil
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Instructions
- If your pork shoulder has the fatty skin on make sure to remove it first. Rub all the herbs and salt all over the pork shoulder on all sides.
- Heat the olive oil in a large skillet or frying pan on a high/medium heat. Brown the pork on all sides (roughly 30 seconds each side). Add it to the slow cooker.
- Add the wine to the pan to deglaze and scrape any brown bits with a wooden spoon then pour it over the pork in the slow cooker. You won’t need to cook the wine for more than 1 minute in the pan.
- Add the peeled, whole garlic cloves and chilli flakes to the slow cooker, cover and cook on low for 10 hours.
- After 10 hours, turn the slow cooker off remove the pork to a cutting board and shred with two forks. Serve with sides of choice or in sandwiches. *see serving suggestions in notes.
Notes
- I love to serve this pulled pork on sandwiches made with homemade rosemary focaccia and salsa verde it's super simple but one of the best things you'll ever eat. Another great way to serve this is with roasted potatoes, grilled veggies or with a fresh salad.
- You can easily adapt this recipe with your favorite herbs and spices.
- Don't skip the searing of the meat as it locks in a lot of flavour.
- Leftover meat can be stored in the fridge or freezer. If freezing I recommend shredding it first.
- If you don't want to use wine (although it gives the best flavour) you can use stock.
Nutrition Information
Show Details
Calories
260kcal
(13%)
Carbohydrates
4g
(1%)
Protein
26g
(52%)
Fat
12g
(18%)
Saturated Fat
3g
(15%)
Cholesterol
88mg
(29%)
Sodium
2435mg
(101%)
Potassium
543mg
(16%)
Fiber
1g
(4%)
Vitamin A
170IU
(3%)
Vitamin C
4.3mg
(5%)
Calcium
68mg
(7%)
Iron
2.7mg
(15%)
Nutrition Facts
Serving: 6-8 servings
Amount Per Serving
Calories 260 kcal
% Daily Value*
| Calories | 260kcal | 13% |
| Carbohydrates | 4g | 1% |
| Protein | 26g | 52% |
| Fat | 12g | 18% |
| Saturated Fat | 3g | 15% |
| Cholesterol | 88mg | 29% |
| Sodium | 2435mg | 101% |
| Potassium | 543mg | 12% |
| Fiber | 1g | 4% |
| Vitamin A | 170IU | 3% |
| Vitamin C | 4.3mg | 5% |
| Calcium | 68mg | 7% |
| Iron | 2.7mg | 15% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
18 reviews
Excellent
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