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With something that little bit different in mind for Christmas, perhaps to supplement the traditional roast turkey, Brunton Park Q Guild butcher George Payne suggests this Slow Cooker Pulled Pork recipe, which he regards as ideal for weekend entertaining. It will satisfy friends and make lovely leftovers for cold meals and sandwiches too, a real bonus and time-saver over the hectic festive season. George continues to source his pork from renowned local native and rare breed specialist producer, Tom Burn, of Holy Island.


Serves: 6

Preparation time: 20 minutes

Cooking/relaxing time: about 9 hours


1.6 kg joint boneless pork shoulder (remove the rind/skin if you wish)
2 tsp sea salt
2 tbsp dark brown muscovado sugar
1 tbsp smoked paprika
1 tbsp sunflower oil
100 ml apple juice
1 tbsp cornflour


Slow Cooker Pulled Pork

Slow Cooker Pulled Pork

1. Remove the string, unroll the pork and pat dry with kitchen paper. Mix the salt, sugar and paprika together and rub half of it thoroughly all over the pork. Keep the other half for later. Roll the pork back up (there is no need to re-tie the string).
2. Heat the oil in a large frying pan, and brown the pork on all sides. Put the joint in the slow cooker, pour in the apple juice and cover with the lid. Cook on low for 8-9 hours, or until tender and ready to pull apart. While the pork takes it time, you can relax.
3. Remove the pork from the slow cooker, wrap in foil and leave to rest for 30 minutes.
4. In a pan, blend the juices from the slow cooker with cornflour and 1 tbsp cold water. Heat for 20 minutes until thickened
5. Shred (with the cooking juices) into chunky pieces with two forks. Return the pulled pork to the sauce in the slow cooker and stir well.

Serve in bread rolls with coleslaw, potato wedges, corn on the cob or however you like. Cooked slow and low – pulled pork is a delicious feast!

For more delicious pulled pork recipes visit

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