Easy Slow-Cooker Pulled Pork with The Big Smoke
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The easiest showstopper you'll ever make — rub it, walk away, come back to a pile of smoky pulled pork that feeds a crowd for the price of a cheap cut. The slow cooker does all the work; The Big Smoke does all the flavour. Perfect for sliders at a party.
Serves 6 · 10 min prep, then hands-off
Ingredients
- 1.5kg pork shoulder (boneless)
- 4 tbsp The Big Smoke
- 1 onion, sliced
- 100ml BBQ sauce, plus extra to serve
- 12 slider buns or soft rolls
Method
- Rub the pork. Pat the pork dry and rub all over with The Big Smoke, pressing it in. For the best flavour, do this the night before and leave it covered in the fridge — but straight away is fine too.
- Load the slow cooker. Sit the onion in the base, put the pork on top and pour in the BBQ sauce. Lid on.
- Cook — low and slow. Cook on LOW for 8 hours (or HIGH for about 5), until the pork pulls apart with a fork. There's nothing to do in between — leave it be.
- Shred. Shred the pork with two forks right there in the pot so it soaks up the smoky juices. Stir through a little extra BBQ sauce if you like.
- Build the sliders. Pile into the buns with a spoon of ranch or a crunch of slaw. Serve with a cool ranch dip on the side.
Shay's Touch of Magic
This is the most forgiving recipe there is — you genuinely cannot overcook it, so don't hover. Rub the pork the night before if you can and let it sit in the fridge; that head start is the difference between nice and unforgettable. And when it's done, shred it right in the pot so it drinks back up all those smoky juices instead of leaving them behind. Low, slow, and hands-off — that's the whole trick. — Shay
Serve with a cool ranch dip — we used Shay's. Get yours here.
Made with The Big Smoke — the Dublin smoke blend. Cook bold. Eat well. Share often.