Make simple pulled pork burgers using the slow cooker

Pulled pork is one of the most versatile things you can make in the slow cooker. After leaving it to simmer slowly for a few hours the meat simply falls apart, plus the house smells amazing!

Making a batch of this in advance and then freezing it in portions is a great get-ahead trick for future dinners. I love having it on-hand in the freezer and turning it into easy wraps for dinner, adding it to a salad bowl along with some microwave rice, or piling it on top of nachos! If you like extra heat you can increase the chilli flakes in this recipe, or simply omit if you prefer.

Sarah Murphy pouring stock into the slow cooker with a tray of vegetables including celery carrot and onion on chopping board in front of her — (Photography: Jeremy Simons, Styling: Michele Cranston)

How to retain flavour in the slow cooker

A layer of fat will form on the top during cooking. Leave it there as it adds flavour as the pork cooks, then skim it off the braising liquid after you remove the meat for shredding.

What goes well with pulled pork burgers

Pulled pork goes with almost everything! In this recipe, we’ve paired our pulled pork burgers with a cabbage and apple slaw, but if you’re looking for something a bit different, try one of these options.

Traditional coleslaw
Fresh cucumber salad
Pickles and hot sauce
On the side: Hot chips or sweet potato chips
Smokey Mexican-style beans
Classic potato salad

pulled pork tacos open on plate with cabbage slaw on top and in bowl on the side

Make these easy pulled pork tacos in the slow cooker

Airfryer pork belly and peach salad with ice water and wooden serving spoons

Air fryer crispy pork belly and peach salad

two breakfast burgers with pork smash pattie and eggs on them. chilli jam in clear jar to the front and glass of orange juice at the back

Make Sunday brunch extra-special with this pork smash pattie and egg roll

satay pork ribs on white bowl with herbs on top and cheeks of lime on the side

Colin Fassnidge’s pork ribs recipe has a secret, salty ingredient

Pulled pork pizza bread

one pan fajitas with capsicum and tortilla chips on the side

One-pan pork and rice fajitas make Taco Tuesday so much easier

Ingredients

1 tablespoon smoked paprika

2 teaspoons garlic powder

2 teaspoons onion powder

1 teaspoon ground cumin

1 teaspoon mustard powder

1/2 teaspoon chilli flakes

400g can crushed tomatoes

1/3 cup apple cider vinegar

2 tablespoons Worcestershire sauce

2 tablespoons brown sugar

1 tablespoon Dijon mustard

1/4 cup water

2kg boneless pork shoulder

Bread rolls, mayonnaise, coriander leaves, to serve

Apple and cabbage slaw

1/4 small red cabbage, finely shredded

1/4 small green cabbage, finely shredded

1 large Granny Smith apple, julienned

2 green onions, thinly sliced

2 tablespoons apple cider vinegar

1 tablespoon olive oil

1 teaspoon caster sugar

Sea-salt flakes and freshly ground black pepper, to season

Method

Step 1

Combine paprika, garlic powder, onion powder, cumin, mustard powder, chilli flakes, tomatoes, vinegar, Worcestershire sauce, brown sugar, Dijon mustard and water in a 5.5-litre slow cooker. Add pork and turn to coat. Place lid on top.

Step 2

Cook on HIGH for 4 hours or until the meat pulls apart easily.

Step 3

Transfer pork to a large board and rest, loosely covered with foil, for 20 minutes. Meanwhile, skim fat from the surface of the braising liquid. Transfer the braising liquid to a small saucepan and simmer on medium heat for 10–15 minutes or until slightly thickened to a sauce consistency.

Step 4

While the pork rests, make the slaw. Combine the red cabbage, green cabbage, apple and green onion in a large bowl. In a small bowl, whisk together the vinegar, olive oil and sugar, then pour over the slaw. Toss well to combine. Season.

Step 5

emove and discard excess fat from the pork. Using two forks, shred the pork. Transfer to a bowl or serving dish, pour on the reduced braising sauce and toss to coat. Spread bread rolls with mayonnaise, then pile with pork, slaw and coriander.

close up of pulled pork bruger with bbq sauce on the bottom, cabbage slaw and a potato bun all on a wooden chopping board — (Photography: Jeremy Simons, Styling: Michele Cranston)

What cut of pork to use for pulled pork?

The best cut of meat to use for pulled pork is pork shoulder. Keeping the fat on the shoulder while cooking will keep it moist and flavourful. At the end, you can remove the fat cap easily before shredding your meat.

How to store pulled pork

Pulled pork works best when stored in batch amounts in airtight containers. Make sure to store with extra juices. Pulled pork lasts in the freezer for up to 3 months, and in the fridge for several days.

Senior food editor Sarah Murphy Senior food editor

Sarah Murphy is a Senior Food Editor who has worked across leading Australian food magazines since 2010. She holds a Bachelor of Communications (Advertising and Public Relations) and has contributed to magazines including delicious., The Australian Women’s Weekly Food, Super Food Ideas and Woman’s Day. Sarah has also worked across multiple cookbooks for delicious. magazine and The Australian Women’s Weekly Cookbooks. Currently, Sarah is the Senior Food Editor for Better Homes and Gardens Magazine and oversees all food content, creating and developing achievable recipes for readers that still excite and impress.