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Slow Cooked Pulled Pork with Salad

by Jo Scarratt-Jones from Eat Well for Less: Quick & Easy Meals

The ultimate recipe for feeding a crowd easily without breaking the bank, this slow cooker pulled pork recipe, as seen on Eat Well For Less, is served with a vibrant apricot and green bean salad.

From the book

Jo Scarratt-Jones, Gregg Wallace, Chris Bavin


Another one for the slow cooker, this takes the effort out of making perfect pulled pork in a tasty barbecue-style sauce. Served with a substantial salad, this is a great one for entertaining a group of people, and if it’s not the time of year for fresh apricots, simply use tinned apricots in fruit juice instead.

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For the slow cooked pork:
1.5kg pork shoulder, cut into 3 pieces and all skin and fat removed
1 tsp rapeseed oil
1 x 400g tin of chopped tomatoes
1 tsp English mustard
2 tbsp Worcestershire sauce
2 tbsp clear honey
2 tbsp sweet chilli sauce
6 wholemeal wraps
sea salt and freshly ground black pepper, to taste
For the green bean and apricot salad:
200g fine green beans, cut into 3cm lengths
4 tomatoes, cut into small chunks
½ cucumber, cut in half lengthways, then into small chunks
4 spring onions, thinly sliced
1 x 198g tin of sweetcorn in water (no added sugar or salt), drained
6 fresh apricots, halved stoned and cut into segments
small bunch of flat-leaf parsley, roughly chopped
small bunch of mint, leaves picked and roughly chopped
1 tbsp red wine vinegar
1 tsp English mustard
3 tbsp olive oil


For the slow cooked pork, preheat the slow cooker on the high setting, according to the manufacturer’s instructions (see Tip).

Season the pork with a little salt and some black pepper. Heat a large frying pan until hot, add the rapeseed oil and pork and cook over a high heat for 1–2 minutes on each side until golden brown all over.

While the pork browns, add the tinned tomatoes, mustard, Worcestershire sauce, honey and sweet chilli sauce to the cooking pot of the slow cooker and stir well. Transfer the browned pork to the slow cooker, stir to ensure it’s covered with the sauce, then cover with the lid.

Leave the setting on high or turn it down to low, then leave the pork to cook on high for 6–7 hours, or on low for 8–9 hours.

When the pork is nearly cooked, make the salad. Bring a medium saucepan of salted water to the boil. Add the green beans, return to the boil and cook for 2 minutes, then drain in a colander and place under running cold water to cool the beans as quickly as possible.

Once cold, drain the beans again and place into a large serving bowl. Add the tomatoes, cucumber, courgette, spring onions, sweetcorn and apricots and stir together gently.

Put the chopped herbs, vinegar, mustard, olive oil and 1 tablespoon of water into a small jam jar, season with salt and black pepper and put the lid on. Shake until combined, then tip over the salad and toss to mix.

Once the pork is cooked, remove the lid and lift the pork out onto a board. Pull it apart into pieces using two forks, then return the pork to the slow cooker to mix with the sauce.

If the sauce looks a little liquid, while you shred the pork, transfer the sauce to a small saucepan and cook over a high heat for about 5 minutes until it’s reduced enough to just coat the back of a spoon. Return to the slow cooker and stir the pork through – there should be enough sauce to coat the pork with a little liquid left around the edges.

Heat the wraps according to the packet instructions, then place onto serving plates. Spoon some pulled pork and sauce down the centre of each wrap. Fold the top and bottom edges of each wrap in, then fold the sides over to cover the filling. Cut in half and serve immediately with the salad.

Tips: The pork can also be cooked in a large, ovenproof casserole dish. Follow the instructions above for preparing the dish, and then cook in a preheated oven at 180C/160C fan/Gas 4 for 2–2. hours.

Any leftover pork and sauce can be cooled to room temperature, then transferred to an airtight container and stored in the fridge for up to 2 days. To reheat, transfer the mixture to a saucepan and heat gently, stirring occasionally, until piping hot throughout.

The salad can be made in advance and left in the fridge until needed, but remember to remove it from the fridge 30 minutes before serving to allow it to come to room temperature. Any leftover salad can be stored in an airtight container in the fridge for up to 2 days.

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From the book: Eat Well for Less: Quick & Easy Meals

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