Restaurant Secrets For Perfect Pulled Pork
This slow cooker adaptation of a restaurant-style pulled pork recipe combines a fragrant green salt cure made with fresh thyme, garlic, salt and sugar for a savoury base. The pork shoulder is cured in the refrigerator before slow cooking, allowing the seasoning to penetrate the meat and develop deep flavour. After several hours on low heat, the meat becomes incredibly tender and easy to shred. Perfect for casual entertaining, weeknight dinners, or meal prep, this pulled pork works beautifully in sandwiches, with slaw, or served alongside classic barbecue sides
Watch: Restaurant Secrets For Perfect Pulled Pork
Original recipe video — click to play
Original method: Smoking on charcoal grill
Ingredients
Green Salt Cure
- 100 g salt
Kosher or sea salt recommended
- 100 g caster sugar
- 25 g garlic, minced (approximately 5 cloves)
- 3 g fresh thyme leaves, finely chopped
Approximately 1.5 tablespoons; can use 5g if measuring by volume
Pork
- 3500 g bone-in pork butt (pork shoulder), skin scored lightly with a sharp knife
Upper portion of pork shoulder; bone-in variety is preferred for flavour
Optional
- 250 ml beef or vegetable stock(optional)
For slow cooker cooking; add to base of slow cooker if pork does not release sufficient liquid after searing
Method
- 1
Make the green salt cure by combining salt, sugar, minced garlic, and chopped thyme leaves in a large bowl. Stir until evenly distributed.
~5 minsTip: Mix thoroughly so sugar and salt are well combined with the herbs and garlic.
- 2
Rub the green salt mixture all over the pork butt, ensuring all sides are well-coated. Massage the seasoning into the meat to help it adhere and penetrate.
~10 minsTip: Use about 3/4 of the cure on the meat and reserve 1/4 for the slow cooker if desired.
- 3
Place the seasoned pork, uncovered, in the refrigerator for at least 2 hours, preferably 24 hours, to allow the cure to penetrate the meat.
~2 hrsTip: The longer cure time (24 hours) will yield superior flavour development.
- 4
Remove the pork from the refrigerator 30 minutes before cooking to bring it to room temperature.
~30 minsTip: This helps the meat cook more evenly.
- 5
Heat a large heavy-bottomed pan or cast-iron skillet over medium-high heat until hot. Lightly pat the pork dry with kitchen paper.
~5 minsTip: Do not wash off the cure; any excess salt can be brushed away, but the coating should remain intact.
- 6
Sear the pork shoulder for 5 minutes on each side (skin side last if the skin is intact) until a golden-brown crust forms. Do not overcrowd the pan; work in batches if necessary.
~10 minsTip: Searing develops a flavourful crust and locks in moisture. This step is essential for restaurant-quality results.
- 7
Transfer the seared pork to your slow cooker. If the pork does not appear moist or you prefer additional liquid, add 250 ml of beef or vegetable stock to the base of the slow cooker around the pork.
~5 minsTip: Most of the liquid should come from the rendered pork fat; add stock only if needed.
- 8
Cover the slow cooker and cook on Low for 8 hours or High for 5 hours, until the pork is fall-apart tender and easily shreds with a fork.
~8 hrsTip: Low cooking is preferred for more tender, flavourful results. Check for doneness at 7 hours on Low; the meat should shred easily and have an internal temperature of 85°C (185°F).
- 9
Remove the pork from the slow cooker and place on a cutting board. Let it rest for 10 minutes.
~10 minsTip: Resting allows the meat to reabsorb its juices and remain moist.
- 10
Using two forks, shred the pork into bite-sized pieces, removing any large fatty deposits or bone fragments as you go.
~15 minsTip: The meat should pull apart easily; if it resists, return it to the slow cooker for a further 30 minutes.
- 11
Strain the cooking liquid from the slow cooker into a fat separator or a bowl. Skim off excess fat from the top if desired, then return the defatted liquid to the shredded pork. Toss to combine.
~10 minsTip: This braising liquid keeps the pork moist and adds flavour. You can also reserve the fat separately for cooking applications.
- 12
Taste the pulled pork and season with additional salt and pepper as needed. Serve immediately or transfer to a container for storage.
~5 minsTip: The pork can be made up to 3 days in advance and refrigerated, or frozen for up to 3 months. Reheat gently in a slow cooker on Low or in a covered pan over low heat.
Nutrition
Detailed nutritional information is coming soon.
Frequently Asked Questions
The green salt cure is central to this recipe's restaurant-quality flavour—it's not simply seasoning but a curing method that allows the salt, sugar, and aromatics to penetrate the meat over hours. Skipping it will result in a less flavourful pork. However, if time is short, you can still apply the cure for just 2 hours rather than 24, though flavour will be diminished. A standard salt-and-pepper rub alone will not deliver the same depth
Comments
No comments yet — be the first to share your experience!