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Slow Cooker BBQ Pulled Pork

Slimming World Syns: ZERO
Course Lunch, Main Course
Prep Time 15 minutes
Servings 4


  • 1.3kg – 2kg Pork Shoulder [With all visble fat removed at raw]
  • 500g Passata
  • 5 tbsp Worcestershire Sauce
  • 2 tbsp Balsamic Vinegar
  • 2 Garlic Cloves [Crushed]
  • 1 tsp Mustard Powder
  • 2 tbsp Granulated Sweetener
  • ½ tsp Paprika
  • ½ tsp Smoked Paprika
  • Salt & Pepper
  • Frylight


  • Add Passata, Worcestershire sauce, Balsamic vinegar, Mustard powder, Sweetener, Garlic, Paprika, Smoked Paprika, Pinch Salt and Pepper to a small saucepan.
    Simmer for 10 minutes until the sauce thickens.
  • Remove all of the visible fat from the pork shoulder. This is not always easy, but with a sharp knife it can be managed without loosing too much of the meat.
  • In a hot frying pan and a little frylight sear each side of the pork. Or if you have a saute pot as part of your slow cooker please use this.
  • Transfer the pork to your slow cooker and cover with the BBQ sauce.
    Cook on a high heat for 5 hours.
    Cook on a low heat for 10 hours.