Mary Berry Slow Cooker Pulled Pork

This easy and delicious slow cooker pulled pork recipe by Mary Berry is perfect for a quick, hearty meal. Tender pork cooked in a flavorful smoky sauce served in soft rolls with creamy coleslaw and soured cream—it’s a simple, satisfying dish that can be customized with your favorite toppings.

Ingredient Needed

For the pulled pork:

• 3 tbsp tomato purée (tomato paste)
• 1 tsp hot or sweet smoked paprika
• 2 oranges, juice only
• ½ tsp salt
• 4 pork shoulder steaks, or 600g/1lb 5oz boneless pork shoulder joint, rind removed
• Freshly ground black pepper
• 4 tbsp cold water

To serve:

• 4 soft bread rolls, split in half
• 150g/5oz ready-made coleslaw
• 4 tbsp soured cream
• Salad leaves

How To Make Slow Cooker Pulled Pork

1. Prepare the sauce: In the slow cooker, combine the tomato purée, paprika, orange juice, salt, and freshly ground black pepper. Add 4 tbsp cold water and stir well.
2. Cook the pork: Add the pork to the slow cooker and turn several times in the sauce to coat evenly. Cover and cook on high for 4–5 hours, or low for 6–8 hours, until the pork is very tender.
3. Shred the pork: Use two forks to break up the cooked pork into pulled pieces.
4. Assemble the buns: Pile the shredded pork into the soft bread rolls and top with coleslaw, soured cream, and salad leaves.

Recipe Tips

• Choose the right cut of pork: For the best results, use boneless pork shoulder or pork shoulder steaks, as they become tender and juicy when slow-cooked.
• Shred the pork while hot: To get the best texture, shred the pork immediately after cooking while it’s still hot and tender.
• Adjust the sauce: If you like a richer sauce, add a little extra orange juice or paprika to taste before cooking.
• Let the pork rest: After shredding, let the pulled pork sit for a few minutes in the sauce to soak up more flavor before serving.

How To Store And Reheat Leftovers?

• Refrigerate: Let the leftover pulled pork cool to room temperature. Then, store it in an airtight container in the fridge for up to 3 days.
• Freeze: Allow the pulled pork to cool, then place it in a freezer-safe container or bag. It will keep for up to 3 months. To serve, thaw in the fridge overnight before reheating.
• Reheat: Heat the pulled pork in a pan over medium heat for 5–7 minutes, stirring occasionally. Add a small splash of water or sauce if needed to keep it moist.

Nutrition Facts

Serving Size: 1 serving (approximately 286g)

• Calories: 346
• Total Fat: 8g
• Saturated Fat: 2g
• Cholesterol: 114mg
• Sodium: 605mg
• Potassium: 839mg
• Total Carbohydrate: 25g
• Dietary Fiber: 1g
• Sugars: 20g
• Protein: 41g
  

Try More Mary Berry Recipes:

• Mary Berry Vegetarian Cottage Pie
• Mary Berry 10-Minute Tomato Soup
• Mary Berry Mexican Tortilla Bake
• Mary Berry Sticky Pork