Pork Ragu Recipe Slow Cooker

Slow cooker pulled pork

Learn how to make perfectly tender slow cooker pulled pork with our easy recipe. No slow cooker? No problem. The recipe works in a low oven, too.

Take your time over more of our slow cook recipe ideas, including slow-cooked chipotle chicken with guacamole.

Nutrition: per serving

Ingredients

Add all the ingredients (except the coriander, limes and Tabasco), some salt and pepper and 100ml water to your slow cooker and cook on low for 6 hours, or on high for 4 hours. There's no need to stir the pork while it's cooking so you can go out and leave it simmering (see Know-how below for how to cook it in a regular oven).
Once the cooking time is up, check the seasoning then, using 2 forks, shred the meat to 'pull' it. Serve sprinkled with the coriander, with lime wedges for squeezing, hot sauce, if you like, and rice, as a jacket potato topper or in a Tex-Mex pasta bake.

Batch cook: Cool the pork completely, then portion into lidded freezerproof containers and freeze for up to 3 months. Defrost in the fridge overnight, then reheat in a pan on the hob until piping hot. Leftovers will keep in a lidded container in the fridge for up to 5 days
If you don't have a slow cooker you can cook this in the oven using a casserole: Set your oven to 130ºC fan/gas 2. Add all the ingredients (except the coriander/limes) to the casserole and add 275ml water. Top with a cartouche (compostable baking paper cut to slightly larger than the casserole, wet slightly, then scrunched up). Put the lid on and cook for 3 hours. Check the pork, stirring and adding a little more water if it looks too dry. It should be saucy and rich. With a slow cooker there's no need to brown any ingredients. If you're using a flameproof casserole you could brown the onions and meat first with a little oil to add some caramelisation.