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Perfect Pulled Pork Recipe

Prep Time 20 minutes
Cook Time 10 hours


  • 1.5 kg boneless pork shoulder / joint
  • Fleur de Sel de Guérande or Maldon Salt
  • Freshly ground black pepper
  • 2 tablespoons rapeseed oil

For the marinade:

  • 1 cup apple juice 250ml
  • 4 small shallots
  • 4 cloves garlic
  • 9 cm piece of ginger 2'
  • 2 teaspoons Chinese five spice
  • 4 tablespoons brown sugar
  • ½ cup apricot jam 120g
  • 4 tablespoons soy sauce


  1. Take the pork out of the fridge and leave at room temperature for 10 minutes.
  2. Remove the strings and pat dry all over. Rub salt and pepper all over the pork joint.
  3. Heat the oil over a high heat in a large frying pan.
  4. Sear the pork on all sides until it is golden brown all over.
  5. In the meantime, chop the shallots, crush the garlic and grate the ginger.
  6. Using two forks, place the pork in the slow cooker set to ‘low’.
  7. To make the marinade, pour half the apple juice in the pan and scrape all the leftover browned bits from the pork with a wooden spoon.
  8. Once the liquid has reduced by half, add the shallots, garlic and ginger and stir. Let the sauce bubble for a couple of minutes and add the rest of the juice.
  9. A couple of minutes later, add the spices and turn the heat down to low. Add the sugar, apricot jam, soy sauce. Stir.
  10. Pour the marinade over the pork and turn it a few times to make sure it is covered in the flavoursome sauce. Cover and leave the pork to cook on ‘low’ for 10 hours.
  11. When you are ready to eat, remove the pork from the slow cooker with two forks.
  12. Shred the pork using two forks and stir in some of the sauce.
  13. Serve with bread and condiments.