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Pulled pork

Pulled pork

  • Serves 4
  • Prep time 15 minutes
  • Cook time 7 hours on low heat and 30 minutes on high heat (slow cooker)


  • Bouillon de poulet
    180 ml (3/4 cup) of chicken stock
  • Cassonade
    30 ml (2 tbsp) of brown sugar
  • Poudre de chili
    15 ml (1 tbsp) of chili powder
  • Paprika fumé
    15 ml (1 tbsp) of smoked paprika
  • rôti d'épaule de porc
    1.5 kg (3 1/3 lb.) of pork shoulder roast, bone-in

Also needed

  • 1 onion, chopped


  1. In the slow cooker, mix the sugar, chili powder, smoked paprika and onion into the chicken stock. Season with salt and pepper.
  2. Remove excess fat from the pork shoulder.
  3. Place the pork shoulder into the slow cooker and turn it several times to ensure it is thoroughly coated with sauce. Cover and cook on low for 7 to 8 hours, until the meat shreds easily with a fork.
  4. Remove the meat from the slow cooker. Use two forks to shred the pork.
  5. Return the shredded pork to the slow cooker, and continue cooking for 30 minutes on high.
  6. Transfer the pulled pork and cooking juices to airtight containers. Let it cool slightly on the counter, and then refrigerate to cool completely. Place the containers in the freezer.

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