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Perfect Pulled Pork

Perfect Pulled Pork

Total Time 12 hours
Servings 4 hungry people


  • 2 onions
  • 1 kg pork shoulder boneless skin on
  • 4 tablespoons tomato paste
  • 4 tablespoons soy sauce OR 1 teaspoon salt
  • 1 tablespoon smoked paprika
  • 1 tablespoon apple cider vinegar optional / if needed


  1. Cut onion in half lengthwise. Remove papery skin and slice into thin 1/2 moons. Place in the bottom of the slow cooker insert or a medium oven proof pot.
  2. Mix tomato paste, soy sauce (or salt) and paprika in a small bowl. Rub this mixture over the flesh sides of the pork - and a little on the pork skin.
  3. Place pork on top of the onions skin side up.
  4. For the slow cooker, cover and cook on low for 11 hours or high for 6 hours or until pork is tender and can pull apart when you prod it with a fork. If you can, baste by scooping up the sauce and pouring over the pork - but I often leave it overnight without basting and it's fine.
  5. For the oven, add a cup of water, cover with foil and a lid and bake at 120C (250F) for 6-7 hours or until pork is tender and can pull apart when you prod it with a fork. Add water if it starts to dry out.
  6. Either serve immediately or cool and refrigerate, covered for up to a week.
  7. When you're ready to serve, remove any solidified fat and bring pork back to a simmer - will take about an hour in the slow cooker or 15 minutes in a saucepan on the stove. Remove skin and finely chop. Return to the pot. Using two forks or your fingers, tear or ('pull') the meat into shreds and return to the pan. Taste and season with extra salt if needed. If it tastes a little flat add the apple cider vinegar.
  8. Serve using one of the ideas below.