Slow cooker pork shoulder shredded and served on a plate

Slow cooker pork shoulder

  • 1
  • 2
  • 3
  • 4
  • 5
(12 ratings)

Prep: 10 mins Cook: 6 hrs, 15 mins - 8 hrs, 15 mins (prep time is if trimming the fat from the pork)


Serves 6-8

Slow cooking delivers lovely tender meat. Cook this shoulder of pork until it falls apart, shred it, then pile into baguettes or serve alongside veg or salad

Nutrition and extra info

  • Freezable

Nutrition: Per serving (8)

  • kcal245
  • fat9g
  • saturates3g
  • carbs1g
  • sugars1g
  • fibre0.3g
  • protein34g
  • salt0.4g
Save to My Good Food
Please sign in or register to save recipes.


  • 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…

  • 1½kg piece pork shoulder
  • 250ml white wine
  • 250ml chicken stock
  • 4 bay leaves
  • 2 sprigs of rosemary



    Rosemary's intense, fragrant aroma has traditionally been paired with lamb, chicken and game…

  • 1 tsp black peppercorns
  • 1 garlic bulb


  1. Remove the fat from the pork shoulder (you can get your butcher to do this bit for you). Season the pork with salt and pepper then heat the oil in a large frying pan over a medium to high heat. Brown the pork shoulder on all sides then transfer to a slow cooker. Add all the other ingredients, then cook on low for 6-8 hours until the meat pulls apart when pressed with two forks.

  2. Remove the meat, place on a plate and shred it with two forks. Remove the herbs from the sauce and squeeze the garlic cloves out of their skins back into the pot. Put the meat back into its sauce for wonderfully tender and moist slow cooker pork. Serve as an alternative to your Sunday roast with roasted new potatoes, or with a big green salad, mustard and warmed baguettes.

You may also like

Comments, questions and tips

Sign in or create your My Good Food account to join the discussion.
27th Apr, 2020
Not at all sure why but after eight hours the joint was dry, tough and unpleasant, an hour in the oven rectified it to a degree but a little dry for my taste - no ideas - put me right off using a slow cooker. Thoughts anyone?
Rebecca Brown's picture
Rebecca Brown
28th Jun, 2020
We love this dish, ours didn’t turn out dry at all and we have started to cook the fat for crackling as a side. Maybe try a smaller joint or the lower cooking time?
8th Nov, 2018
What is the size of the slow cooker used for this recipe? How can I amend the amount of liquid to my 6L slow cooker?
goodfoodteam's picture
14th Nov, 2018
Thanks for your question. Ensure the liquid comes about 1/3 of the way up the meat. If there’s too much liquid at the end then reduce it before adding the garlic.
Be the first to suggest a tip for this recipe...Got your own twist on this recipe? Or do you have suggestions for possible swaps and additions? We’d love to hear your ideas.
Want to receive regular food and recipe web notifications from us?