Slow-cooker Sticky Chilli Pulled Pork

Using a slow cooker means you can go about your day knowing dinner is taking care of itself, which is why I love this pulled pork recipe (although your oven also does the job equally well!). It’s tender, sticky and pairs perfectly with a fresh and fragrant Asian ‘slaw. Pack it in bao buns or brioche rolls, or just enjoy as is.

10 minutes
8 hours 30 minutes

2 tbsp smoked paprika

1 tbsp garlic powder

1 tbsp ground cumin

2 tsp sea salt

1.8kg (4 lbs) pork shoulder (also called Boston butt)

1 bottle Marion’s Kitchen Sticky Chilli Ginger Marinade (you can also make it from scratch using my homemade sticky chilli ginger marinade)


Roasted corn ‘slaw:

2 cups frozen corn kernels

2 tbsp butter

½ tsp sea salt

2 cups finely sliced white cabbage

1 cup finely sliced red cabbage

1 cup mint leaves

2 tbsp lime juice

3 tbsp sweet chilli sauce (I also have a recipe for homemade sweet chilli)

  • Step 1

    In a small bowl, mix together the smoked paprika, garlic powder, cumin and salt. Cut the pork into 2 pieces. Rub the spice mix all over each piece of pork. Place the pork pieces into the bowl of a slow-cooker. Pour over the Sticky Chilli Ginger Marinade. Turn the pork pieces over in the sauce to ensure they’re coated, then slow-cook on low for 8 hours. Alternatively, place the pork in a roasting tray, cover tightly with foil and roast in a 120°C (250°F) oven for 3 hours or until fork tender.

  • Step 2

    To make the roasted corn ‘slaw, heat a wok or frying pan over high heat. Add the corn and stir-fry for 3–4 minutes or until slightly charred. Add the butter and the salt and stir-fry until the butter has melted. Transfer the corn to a large bowl, then add the cabbage, mint, lime juice and sweet chilli sauce. Toss until well combined.

  • Step 3

    Heat the oven grill to high.

  • Step 4

    Transfer the pork to a baking tray lined with foil. Spoon over some of the cooking liquid. Place under the hot grill for 10-15 minutes or until just starting to char at the edges. Transfer the pork to a serving platter. Use 2 forks to shred the meat.

  • Step 5

    While the pork is under the grill, pour the cooking liquid into a saucepan and simmer over high heat for 10 minutes to thicken and intensify the flavours.

  • Step 6

    Serve the pulled pork with the reduced sauce and the roasted corn ‘slaw.

Hey Foodie. So glad you're here. Let's hav some fun making delicious food. Hey Foodie. So glad you're here. Let's hav some fun making delicious food.

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Amazing sauce


Great sauce with natural ingredients and glass jar…I love it!

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