Slow cooker Goan pulled pork with salad and wraps

Slow cooker Goan pulled pork

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(20 ratings)

Prep: 15 mins Cook: 8 hrs, 10 mins


Serves 6

Slow cook pork shoulder in Indian spices until meltingly tender, then shred and serve with chapatis, crunchy veg salad, cooling raita dip and mango chutney

Nutrition and extra info

  • Freezable

Nutrition: per serving

  • kcal529
  • fat24g
  • saturates7g
  • carbs11g
  • sugars9g
  • fibre7g
  • protein65g
  • salt1.1g
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  • 2 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

  • 1 large onion, halved and sliced



    Onions are endlessly versatile and an essential ingredient in countless recipes. Native to Asia…

  • 1 garlic bulb, cloves peeled
  • thumb-sized piece ginger, shredded into very thin matchsticks



    Mainly grown in Jamaica, Africa, India, China and Australia, ginger is the root of the plant. It…

  • 1 tbsp ground cumin
  • 2 tbsp smoked paprika
  • 2 tbsp ground coriander
  • ½ -1 tsp cayenne pepper (depending on how hot you like it)
  • 225ml cider vinegar
  • 2kg boneless pork leg or shoulder



    One of the most versatile types of meat, pork is economical, tender if cooked correctly, and…

For the salad

  • 3 carrots, shredded with a julienne peeler or coarsely grated
  • 1 red onion, finely chopped
  • 3 tomatoes, chopped
  • generous handful fresh coriander
  • 1 lemon, juiced



    Oval in shape with a pronouced bulge on one end, lemons are one of the most versatile…

  • 1 tbsp olive oil
    olive oil

    Olive oil

    ol-iv oyl

    Probably the most widely-used oil in cooking, olive oil is pressed from fresh olives. It's…

To serve

  • 12 warm chapatis or small wraps
  • chunky cucumber raita (see goes well with) and mango chutney


  1. Heat the oil in a large frying pan. Fry the onion, garlic and ginger for about 10 mins. Stir in the spices, pour in the vinegar and stir well. Tip into the slow cooker (we used a 6.5-litre model) and add 1 tsp salt and about 20 turns of a black pepper mill. Add the pork joint, turn in the mixture to coat it, then arrange it in the pot so it is rind-side down. Cover and cook on low for 7-8 hrs.

  2. Meanwhile, make the salad. Mix the carrot with the onion, tomato and coriander, then toss just before serving with the lemon juice and oil.

  3. Remove the rind and fat from the pork and skim all the fat from the juices, then shred the meat into the juices. To serve, put some meat and salad on one side of a chapati, then top with the raita and chutney, fold over and eat with your hands.

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Comments, questions and tips

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6th Jun, 2020
Seven and a half hours in slow cooker, not cooked through, not tender. Very disappointing.
3rd May, 2019
This was amazingly easy! The top tip is to cook the vinegar (or vinegar and wine mix) on the hob until the vinegar has lost its volatility. The slow cooker alone won't do this and you'll end up with pickled pork. Frying over the spices for longer also really increases the flavour! I ended up frying on med for 2mins then simmering the liquid for 10mins, until it tasted okay. Also used a bone in pork shoulder by mistake and cooked on low for 10hrs. Next time I'd do 12hrs, bone didn't seem to make any difference.
Samuel Mulford's picture
Samuel Mulford
20th Jan, 2019
This came out really well. I had made some changes by mistake, I forgot to buy cider vinegar and so used 100mls of Red Wine vinegar and the rest water. Next time I may add a little more of the spices. Glad I made the mistake of not using the required amount of vinegar as the other comments say to vinegary! Great dish for an easy evening with guests.
25th Sep, 2018
Glad I saw the comments about reducing cider vinegar to 100ml, and used 250ml chicken stock to top up the amount of liquid. The result is really lovely. I've made this a few times now and left for up to 10 hours with a little basting in the later stages. The salad is also great!
12th Aug, 2018
This was nasty! Tasted like pickled pork. I struggled through one wrap but my throat was burning! Will add lots of bbq sauce to the leftovers in the hope of saving it. Salad was good though!
24th May, 2018
After reading reviews on this recipe I decided to make a couple of changes. To avoid it tasting too vinegary, I used around 100ml of cider vinegar and made the volume of liquid up to 225ml with chicken stock. I also cooked it for 10 hours instead of the recommended 8 and it was absolutely delicious. I will definitely be making this again with the same tweaks.
17th Jan, 2018
Very disappointed really vinegary, it didn’t reduce and the pork didn’t pull apart. 8 hours cooking ended up in a takeaway.
14th Jan, 2018
I cooked this for the first time yesterday, having been looking forward to it since it was first published. But I have to say I was extremely disappointed as it didn't mellow at all after 8 hours cooking and was still so vinegary that it was inedible. So I had to bin the sauce and order a takeaway. Have kept the pork though & will find another use for it.
17th Aug, 2017
Absolutely loved this, in normal wraps with regular grated carrot and just plain Greek yogurt. Simple and very tasty. The leftovers were mixed with some curry paste, sliced green pepper and courgettes, and a tin of coconut milk for a delicious curry, which made another two meals (2 adults 2 children). Recommended!!
4th Jul, 2017
This was very simple but my only issue is that it came out very vinegary. Will need to find a way to tone this down


26th Jun, 2017
Do you really have so little liquid in the slow cooker 225ml cider vinegar and that's it)?
goodfoodteam's picture
28th Jun, 2017
Thanks for your question. Yes, that's right!
jaywalker's picture
18th Feb, 2018
Made this but took on board the comment's about the vinegar. Used fresh apple juice instead. result, lovely and sweet with a slight tang. Also used celery and an apple instead of onion as partner dosent do onions.
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