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Pork

Pulled pork is ready when it shreds easily.

Pork shoulder is forgiving but slow. Give it time, keep moisture under control and rest it before shredding.

Timing guide

Planning numbers.

Use these as a starting point, then check temperature, texture and doneness before serving.

Best method Slow cooker or covered low oven
Slow cooker low 8-10 hours
Slow cooker high 5-6 hours
Oven braise 150-160C for 4-5 hours
Target finish Pulls apart easily and is hot throughout
Method

Cook it in order.

  1. Remove skin if it will not crisp, then season the pork well.
  2. Sit the pork on onions or a small amount of liquid so it does not boil.
  3. Cook covered until the shoulder yields easily to a fork.
  4. Rest for 20-30 minutes before shredding.
  5. Mix shredded meat with reduced cooking juices or sauce and serve hot.
Avoid

Common mistakes.

Adding too much liquid and boiling the meat.

Shredding before the collagen has softened.

Cooling a large batch too slowly.