Slow Cooker Pulled Pork Shoulder
User Reviews
5
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Prep Time
10 mins
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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
Description
This recipe involves rubbing a 2.8 lb pork shoulder with a mixture of sea salt flakes, oregano, fresh thyme, rosemary, fennel seeds, chili flakes, and preserved lemon peel. The seasoned pork is quickly browned in olive oil to seal flavor and then placed in a slow cooker. Deglazing the pan with white wine adds flavor, which is poured over the pork, along with whole garlic cloves and chili flakes.
Cooked on low for 10 hours, the pork becomes tender enough to shred with forks. The result is juicy pulled pork with a savory herbal aroma and subtle heat from chili. The combination of dried and fresh herbs along with preserved lemon gives this pulled pork a nuanced flavor beyond classic recipes.
Serve the pulled pork on sandwiches made with rosemary focaccia and salsa verde, with roasted potatoes, grilled vegetables, or a fresh salad. The meat can be shredded before freezing for convenience and leftover storage. The searing step is important to lock in flavor.
Ingredients
- 2.8 lbs pork shoulder skin removed (1.3kg)
- 3/4 cup white wine (200ml)
- 6 garlic whole, cloves
- 2 tbsp fennel seeds
- 1 tbsp preserved lemon peel
- 1 tsp chili flakes red pepper flakes
- 1 tbsp oregano dried
- 1 tbsp thyme finely chopped, fresh
- 1 tbsp rosemary fienly chopped, fresh
- 2 tbsp sea salt flakes
- 1 tbsp olive oil
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
- Removing the pork skin before cooking improves seasoning absorption and texture.
- Searing the pork on all sides locks in flavor and is an important step.
- Leftover pulled pork can be shredded and stored in the freezer for easier use later.
- If preferred, substitute white wine with stock, though wine adds the best flavor.
- Serving options include sandwiches with rosemary focaccia and salsa verde or alongside roasted potatoes and vegetables.
- The herbs and preserved lemon peel can be adjusted according to personal taste preferences.
Nutrition Information
Show DetailsNutrition 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.
User Reviews
Overall Rating
5
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