Mary Berry Slow Cooker Pulled Pork

Right. I’ll be honest — slow cooker pulled pork used to be the bane of my Sunday kitchen. Either it turned out dry and stringy like an old mop, or worse, a gloopy mess drowned in sugary sauce. I’d follow every so-called “foolproof” recipe online and still end up apologising to guests with “I promise it tasted better when I made it last week.”

Then I stumbled on Mary Berry’s version — and for once, she didn’t let me down.

This Mary Berry slow cooker pulled pork recipe leans on simple spices, a fizzy bottle of full-fat Coke (yes, really), and a pork shoulder that melts to perfection after hours of slow heat. The result? Sweet, tangy, tender pork that’s bold enough for sandwiches but still light enough to play well with slaw and salad.

No more mop meat. No more apologies.

Ingredients List

• 4 lb. pork shoulder or pork butt (approx. 2.2kg) — Fatty enough to stay juicy.
• 2 tbsp oil — For searing. Optional, but adds richness.
• 1 tbsp brown sugar (15g) — Adds caramel depth.
• 1 tbsp chili powder (8g) — Adjust to your heat preference.
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp cumin — Earthy and warm. Optional, but I always use it.
• 1 tsp kosher salt
• 1 tsp black pepper
• 12 oz Coca-Cola (not diet) — The sugar and acid work magic on the meat.
• BBQ sauce (optional, for coating after cooking)

Note: You can rub the pork the night before and skip the searing if life is chaotic — I often do.

How to Make It

1. Trim any big chunks of fat from the pork shoulder. Leave some for flavour, but don’t overdo it.
2. Cut the pork into 4 large chunks. Helps it cook more evenly.
3. Mix all your spices in a small bowl. Rub it generously over the pork, pressing it in.
4. (Optional) Heat oil in a pan over medium heat and sear each piece for 1–2 minutes per side. It’s messy, but that browned crust = flavour. Totally skip if you’re short on time.
5. Place pork in your slow cooker. Pour the Coke gently around the meat — not directly on top, or you’ll wash off the rub.
6. Cook on LOW for 8 hours or HIGH for 4–5 hours. You’ll know it’s done when it shreds with a spoon. Not even a fork — a spoon.

I once forgot it in the slow cooker for 10 hours and it still turned out fine, just slightly more “melt” than “bite.” Not a tragedy.

7. Optional: In the last hour, remove the lid to let some liquid evaporate and concentrate the flavour. Or stir in a cornstarch slurry if you like it thicker.
8. Let the meat rest for 10 minutes before shredding. This makes a difference. Trust me.
9. Mix with BBQ sauce if desired. But honestly? It’s lovely just as is.

Common Mistakes

Why is my pulled pork dry?
You probably used too lean a cut or didn’t add enough liquid. Pork shoulder needs fat and moisture to break down properly.

Can I skip searing the pork?
Absolutely. It adds flavour, but if time or energy is low — chuck it in raw and move on with your day.

Why does it taste too sweet?
Coke and BBQ sauce both add sugar. Try halving the sugar in the rub, or skip the post-cook BBQ sauce.

Why is my pork chewy?
It wasn’t cooked long enough. Keep going until it practically collapses on contact.

Do I need to thicken the sauce?
Depends on preference. Some people like it saucy, others don’t. I remove the lid in the last hour — no extra effort required.

Storage and Reheating Tips

• Fridge: Store cooled pulled pork in an airtight container for up to 4 days.
• Freezer: Freeze in portions for up to 3 months. Add a splash of juice or sauce to prevent freezer burn.
• Reheating:
  • Oven: 325°F (160°C), covered with foil, 20–30 mins.
  • Stovetop: Low heat, covered with a splash of broth or water.
  • Microwave: 1–2 mins at a time, stirring in between. Cover to avoid drying out.
  • Air fryer? Don’t. It just gets weird and crispy in a way pulled pork shouldn’t.

What to Serve With It

• Classic buns + coleslaw: Obvious, but unbeatable. Crunch + soft pork = perfection.
• Cornbread or baked beans: Southern vibes. Comforting and warm.
• Pickled onions or gherkins: That hit of vinegar lifts the richness.

And honestly, I once had it on top of creamy mashed potatoes with gravy. Zero regrets.

FAQ Section

Can I make this gluten-free?
Yes — just use gluten-free BBQ sauce and double-check your spices and Coke brand.

What if I don’t want to use Coke?
Apple juice or root beer also works. Or just use broth, but you’ll miss that sweetness.

Can I use pork loin instead of shoulder?
Technically yes, but it’ll be drier. Shoulder is better for this kind of recipe.

Can I make this ahead?
Yes, it’s even better the next day. The flavours soak in and mellow beautifully.

Try More Recipes:

• Mary Berry Chicken Tikka Masala
• Mary Berry Fish Pie
• Mary Berry Cottage Pie