Submitted by Jessie
Bbq pulled pork
Serving: 4
Ingredients
- 1 roast pork
- 1 cup of honey
- 1 bottle of BBQ sauce (I used smokey)
- 2 tbl garlic
- 1 onion
Instructions
- Put pork into the slow cooker
- Put in the rest of the ingredients and stir in together well
- Turn the pork over a few times so it can be covered in all marinade
- Cook on low for 7 hours
- Take of fat and then flake with a fork
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I am cooking this presently and looks and smells fantastic
Ive made this so many times its not funny. It is absolutely delicious
Omg love this recipe. Cooking as well speak
This was amazing! Sooooo yummy.
Have made this many times even while camping in the camp oven. Recommend everyone try this recipe, it’s easy and very tasty. A winner with the whole family.
This recipe was a hit with the whole family and so easy to do!
Easily one of my favorite slow cooker dishes.
What do you serve with it
Yum. I was dubious. But I did it with Rolled pork shoulder (no bone).
I cut the crackling off at the end and tried to cackle it, but understandably it didn’t really crackle but it taste yummo anyway
We served on rolls with coleslaw, corn and potatoes as sides.
Will happily make again!
Absolutely delicious.
Cooking it for the second time this week!
Amazing. The whole family loved it and super easy
Would it be ok to leave it cooking for 10-11 hours on low? And what can u serve with it?
I think you could probably extend the time out that long
Especially if it’s a larger roast piece 🙂
Serve pulled pork with mash and veg, or with coleslaw on breadroll sliders, or in wraps with salads are just a few options
I’m very new to slow cooking and this was only my third attempt at it. I cooked this today but it turned out really dry. I’d like to know where I went wrong
2.2kg pork leg on low for 9 hours (I read somewhere that pork takes 8-10 hours)
Thank you
Hi Maria
Was it a very lean piece? That can give a dry result sometimes?
Time wise if it was easy to pull apart it was cooked long enough 🙂
Delicious! One of the best Pulled porks we have ever had!
This was delicious.
The recipe didn’t indicate a size for the roast, so I went with a 1.6kg piece. Completely the correct choice. It cooked perfectly for 7 hours.
I didn’t have quite enough honey, so I added some molasses. That was a full flavour taste!
Served with chips and pasta salad.
Aspie kids enjoyed it (they have taste and food texture issues and this meal ticked their boxes).
So, we’re having this again, but I might cut the rind off prior to cooking and make it into crackling next time.
Thanks for the recipe!
This is literally my favourite flavour ever ! But when I cooked it last I used a 2.1kg piece and after 8 hours it was so so hard to pull apart! Just wondering if this might mean it needed longer cooking or less ? I left the string on for that time maybe I should of cut it off first ?
A: If it’s not pull apart like it normally is other times it needs more time 🙂
A: I take my string off at the start as it’s so much easier than the end when it’s hot 🙂
I made this using a smokey hickory bbq sauce and it was delicious! I cooked it on low for around 9hrs and it flaked beautifully.
Wow! This was so good!
I cooked a 2.2kg boneless pork shoulder roast for 8 hours on low – the meat flaked apart so easily & flavour was on point ??
I wouldn’t change anything and will definitely be making it again ?
I served on mini rolls with coleslaw, however so many other options to try, such as:
-On baked potatoes with sour cream
-On nachos or fries
-On mashed potatoes
-With rice & veg
Absolutely perfect pulled pork recipe right here!! I used sweet baby rays sweet & spicy bbq sauce, onion flakes instead of diced onion and added some cracked black pepper and a squeeze of maple syrup to the marinade. So delicious served on Vietnamese rolls with coleslaw and potato gems as a side ?? We love this recipe Jessie, so easy and so, so yummy!!!
Do you think i could add whole potatoes with it then once the pork is done, so after 7 hours, take them out and smash them-for the pork to go ontop off?
I reckon you totally could – yum!
Hi I’ve got a 3kg boneless pork shoulder,do I trim the fat off, how long will it need and how big of bottle of sauce will be enough?
Sorry for so many questions.
Thankyou!
I tend to leave the fat on (fat side down) during cooking then remove prior to shredding for max flavour. But you can remove it at start too if you prefer 🙂 I’d go two bottles for one that big for max flavour 🙂
Delicious!!
Hubby and kids loved it – and it was so easy!
I am definitely doing this again!! Thanks