Slow cooker pulled pork in a burger bun

Slow cooker pulled pork

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(25 ratings)

Prep: 5 mins Cook: 8 hrs, 5 mins


Serves 8 - 10

Succulent pulled pork spiced with paprika and cinnamon is oh-so simple when you make it in the slow cooker. Serve with fennel and apple slices in bread rolls

Nutrition and extra info

Nutrition: per serving (10) (excludes 'to serve' ingredients)

  • kcal325
  • fat21g
  • saturates7g
  • carbs7g
  • sugars5g
  • fibre1g
  • protein27g
  • salt1.7g
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  • 2kg pork shoulder, skin removed
  • 1 onion, sliced



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

  • 2 tsp smoked paprika
  • ½ tsp cinnamon



    A fragrant spice which comes from the inner bark of a tropical tree. When dried, it curls into…

  • 1 tbsp flour



    Flour is usually made from grinding wheat, maize, rye, barley or rice. As the main…

  • 2 tsp oil

For slow cooking

  • 4 garlic cloves, crushed
  • 160ml cloudy apple juice
  • 1 tbsp black treacle
  • 2 tbsp honey



    Honey is made by bees from the nectar they collect from flowers. Viscous and fragrant, it's…

  • 3 tbsp apple cider vinegar
  • 50g onion marmalade

To serve

  • 1 fennel bulb, sliced thinly
    Fennel bulb

    Fennel bulb

    Like Marmite, fennel is something that you either love or hate – its strong aniseed…

  • 1 apple, sliced thinly



    Grown in temperate regions, apples are one of the most widely cultivated tree fruits. There are…

  • juice 1 lemon



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

  • 8 - 10 bread rolls
  • English mustard
  • mayonnaise (optional)


  1. Put the onion slices at the bottom of the slow cooker. In a small bowl mix together 1 tbsp salt with 1 tsp ground black pepper, the smoked paprika and cinnamon. Put the flour onto a plate then rub the spice mixture over the pork.

  2. Heat the oil in a large frying pan and roll the spiced pork in the flour before putting it into the pan to sear it on all sides. Once the meat is starting to pick up a golden colour pop it on top of the onion slices in the slow cooker.

  3. In a large jug combine all the ingredients for slow cooking the pork then pour over the meat. Pop the lid on and cook on the low setting for 8 hours.

  4. When you’re ready to serve, take the meat out of the slow cooker leaving the cooking liquor behind. Put the cooked meat on a roasting tray or large shallow bowl and pull it into bite-size chunks and shred with 2 forks. Ladle a little of the cooking juices over the pork and mix together.

  5. Toss the fennel and apple slices in the lemon juice and season well then serve along with the pulled pork in bread rolls. Spread the rolls with a little English mustard and mayonnaise if you like.

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Comments, questions and tips

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29th Mar, 2020
I have probably made this recipe about 5 times because it is super easy and tastes delicious. I don’t own a slow cooker but it works just as well in an fan oven at 150 degrees Celsius for 6 hrs. I even doubled the recipe and served it at a BBQ of 50 and had loads of people asking for the recipe because they loved it so much.
Laura Mackay's picture
Laura Mackay
10th Nov, 2019
Great slow cooker favourite - I stir through a little gravy with the left over pulled pork and freeze in individual portions which can be easily thawed and reheated to pop in a bun on a cold day with a dollop of apple sauce.
22nd Sep, 2019
So tender and yummy!
2nd Nov, 2016
Just did not taste nice at all
22nd Sep, 2016
1 tbs salt in the method? Surely you mean flour as salt not mentioned in the ingredients
yorkshirejen's picture
28th Aug, 2016
I made this yesterday - I found it was cooked after six hours on low but I suspect my slow cooker is a bit on the over-enthusiastic side. The meat was amazing, perfect texture, but I wasn't convinced about the sauce. It was very watery when I took the pork out so I slung it into a pan and boiled hard for about 20 mins to reduce it down, found the flavour was still lacking a bit of depth so squirted some tomato ketchup in and that lifted it really nicely. End result - sublime pulled pork and coleslaw sarnie. Grand!
29th Dec, 2019
I want to try this in my new slow cooker but finding it hard to trust a recipe that seems to have been hastily written. As someone else has said, why is there 1 tablespoon of salt in the method but not in the list of ingredients? And why does it say to brown the meat "in batches" when it's a single pork shoulder?! Can anyone confirm if it is indeed meant to have 1 tablespoon of salt mixed with the spices, then the mixture rubbed in, then the shoulder rolled in the flour?
lulu_grimes's picture
30th Dec, 2019
Hello, We never put salt or pepper in the ingredients unless it goes above 1 tbsp as we assume everyone has it (this is our house style), we don't list water as an ingredient either - so that is why it isn't in the ingredients list. You can use less salt if you prefer and season the meat after cooking when you can taste it. As for the 'batches', that shouldn't be there and I will have it removed. I hope this helps.
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