serves / makes 6
360 prep time
360 mins cooking time


I love my slow cooker, there is nothing better than coming in from work and your dinner is almost done. I’m a big fan of pulled pork and it works well in a slow cooker. I’ve also made a BBQ sauce to stir through the pork, perfect served with fresh crunchy coleslaw on a gluten free bun.




For the pulled pork:

  • 900g pork shoulder
  • 1 tablespoon light brown sugar
  • 1 tablespoon paprika
  • 2 teaspoons chilli powder
  • salt and pepper for seasoning
  • 2 teaspoons garlic paste

For the BBQ sauce:

  • 120ml white wine vinegar
  • 20g light brown sugar
  • 1 tablespoon chilli powder
  • 1 tablespoon tomato puree
  • salt and pepper for seasoning

For the coleslaw:

  • 1/2 small red cabbage, shredded
  • 1 small red onion, finely sliced
  • 1 carrot, grated
  • salt and pepper for seasoning
  • 125g dairy free mayonnaise
  • 1 tablespoon white wine vinegar
  • 1 tablespoon chives

To Serve:

  • 6 gluten free burger buns
  • salad leaves


pulled pork

To make the pulled pork:

  • Spread the garlic paste on the pork shoulder
  • Mix together the sugar, paprika, chilli powder and season with salt and pepper
  • Rub onto the pork shoulder
  • Cook in the slow cooker low for 6-8 hours until the pork is tender enough to shred
  • Remove any fat/rind and shred the pork using two forks

To make the BBQ Sauce:

  • In a small saucepan add the vinegar, sugar, chilli powder, tomato puree and season to taste
  • Bring to the boil and simmer for 2 minutes
  • Stir through the pulled pork

To make the coleslaw:

  • Mix together the mayonnaise and vinegar
  • Season with salt and vinegar
  • Stir in the cabbage, onion, carrot and chives

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