Low & Slow Pulled Pork

Low & Slow Pulled Pork
4.75 from 4 votes
Prep Time: 10 minutes
Cook Time: 6 hours
Servings (editable): 6
Author: Katie @ The Daily Menu


  • 1.5 kg Pork Shoulder (bone in)
  • 1 tbsp American Mustard
  • 2 tbsp BBQ Rub
  • 1/3 c BBQ Sauce
  • 12 Tortillas
  • 1 Bag of Coleslaw with Dressing
  • 4 tbsp Ranch Dressing


  • Preheat the oven to 110°C Fan Bake
  • Remove the skin from the pork shoulder roast and set aside to turn into crackle (optional)
  • Rub the mustard onto the pork shoulder
  • Rub the BBQ rub onto the pork shoulder
  • Place the pork shoulder in a large roasting dish and cook for 3 hours in the oven
  • Remove the pork from the oven and place on a sheet of tinfoil – add 1tbsp of water or apple juice to the pork and wrap in the tinfoil. Return to the oven and continue to cook for a further 3 hours; the pork will be ready when the meat is able to be pulled easily from the bone. Remove the pork from the oven and allow to rest (keep it wrapped in the tinfoil)
  • When ready to eat, shred the pork using two forks and add the BBQ sauce to the pulled pork, mix well to coat the meat in the sauce. Taste and add extra BBQ sauce if required
  • Combine the coleslaw with the dressing
  • Warm the tortillas in a microwave or a frying pan if you would like them crispy
  • Assemble the tortillas with the coleslaw and pulled pork, serve with a dollop of aioli


Can be cooked in a slow cooker on low, no need to wrap in the tin foil