Slimming World's slow cooked pulled pork recipe

Slimming World's pulled pork recipe is succulent, tender, and infused with Worcestershire sauce, Balsamic vinegar, and mustard.

Slimming World’s (opens in new tab) slow-cooked pulled pork recipe is delicious, serves four people, and will take around 8hrs to cook in a slow cooker. If you can leave the pork to cook longer on a medium heat, we’d recommend the maximum cooking time of 12hrs. Serve this sticky Slimming World BBQ pulled pork in burger buns with homemade oven-baked chips and plenty of salad.

Read our tried and tested reviews of the best slow cookers. (opens in new tab)

Ingredients

• 1.5-2kg Pork shoulder, all visible fat removed
• 500g Passata
• 5tbsp Worcestershire sauce
• 3tbsp Balsamic vinegar
• 1tsp Mustard powder
• 2 Garlic cloves, crushed
• 3tbsp Sweetener
• 60g Steamed green beans
• Wholemeal rolls, to serve

Method

1. In a small bowl, mix passata, Worcestershire sauce, balsamic vinegar, mustard powder, garlic, sweetener and seasoning.
2. Transfer to a small pan and simmer for 15 minutes, or until the sauce thickens.
3. Meanwhile, trim and remove all visible fat from the pork and sear all sides in a hot frying pan. Transfer to a slow cooker coat with the sauce and cook for 8-12 hours on the medium setting.
4. Remove the pork from the slow cooker and place on a cutting board. Allow the meat to cool for approximately 15 minutes, then shred into bite-sized pieces using two forks.
5. Remove the sauce from the pan and set aside to drizzle on the meat later.
6. Serve with a dollop of sauce, steamed green beans and a wholemeal roll. Recipe courtesy of Slimming World (opens in new tab)

Top tips for making Slimming World’s slow cooked pulled pork

To make sure you’re doing everything you can to make the perfect, succulent pork, why not have a look at our great and easy guide on how to roast pork including how to prepare, how to cook, and how to store.

Any leftovers can be stored in an airtight container in the fridge for up to 2 days. Reheat thoroughly before serving.