COURSE:
British, Lunch, Main Course, Recipe Page, Recipes
Citrusy Slow Cooker Pulled Pork
Bright, zesty and irresistibly tender, this Citrusy Slow Cooker Pulled Pork is a fresh twist on a comforting classic. Slow-cooked with orange, lime and warming spices, it’s packed with bold flavour and perfect for everything from tacos and sandwiches to nourishing bowls and salads. The slow cooker does all the hard work, so you can enjoy mouth-watering, fall-apart pork with minimal effort.
A Lighter, Brighter Take on Pulled Pork
Instead of the usual smoky BBQ flavours, this version brings a citrusy lift that’s perfect for summer or anytime you want something vibrant and a little different. Orange and lime juice combine with garlic, cumin and oregano to create a punchy marinade that infuses the pork with flavour as it slowly cooks to tender perfection.
Effortless Slow Cooking
Using your Instant Pot’s slow cooker function (or a traditional slow cooker), this dish requires very little prep. Just season your pork shoulder, add the marinade ingredients, and let it cook low and slow until it can be shredded with a fork. The result is juicy, flavourful meat that’s delicious on its own or paired with your favourite sides.
How to Serve It
This pulled pork is incredibly versatile. Pile it into warm tortillas with pickled onions and fresh coriander for a Mexican-inspired feast, or serve it in soft brioche buns with slaw for a zesty twist on the classic pulled pork sandwich. It’s also great over rice, stuffed into jacket potatoes, or added to grain bowls with avocado and beans.
Perfect for Meal Prep and Leftovers
This recipe makes a generous batch and stores well in the fridge or freezer, making it ideal for meal prep or feeding a crowd. Leftovers can be reinvented in countless ways, making your weeknight dinners easier and more exciting.
Fresh, Flavourful, and Foolproof
With its bold citrus notes and melt-in-the-mouth texture, this Citrusy Slow Cooker Pulled Pork is a lighter alternative to traditional versions – and just as satisfying. Whether you’re hosting a casual gathering or batch-cooking for the week ahead, it’s sure to become a go-to favourite.
Citrusy Slow Cooker Pulled Pork
Prep Time:
25 mins
Cook Time:
5-7 Hours
Servings:
6-8
Product:
Instant Pot Plus
Ingredients
– 1.5kg boneless pork leg
– 1 onion
– 3 garlic cloves
– 2 tsp chili flakes
– 1 tsp paprika
– 2 tsp ground coriander
– 1 tsp ground cumin
– Zest of 3 oranges
– 2 strips lime zest
– Juice of 3 oranges
– Juice of 1 lime
1 cup pale ale
– 1 cup stock (chicken or vegetable)
For the Slaw:
– ½ head green cabbage (roighly 500g)
– 1 red onion
– 30g pickled jalapenos (or dill pickles, to taste)
– 15g parsley
– Juice of 1 lime
– 1 tbsp neutral oil
– Pinch of sugar
To Serve:
– 8 brioche buns
Instructions
- Trim the 1.5kg boneless pork leg, removing the skin and any excess fat while leaving some for flavour. Cut the pork into two large chunks, roughly 10–15 cm in size, so they sit flat in the pot. Season all over with salt, pepper, and olive oil, then rub in 1 tsp paprika. Preheat your slow cooker or Instant Pot to sauté mode (level 6, ~190°C). Sear the pork on all sides until golden, about 8–10 minutes. Remove and set aside.
- Reduce the sauté heat to level 2. Add the 1 onion (quartered), 3 garlic cloves, 2 tsp chili flakes, 2 tsp ground coriander, 1 tsp ground cumin, zest of 3 oranges, and 2 strips of lime zest. Sauté gently for a few minutes until fragrant. Squeeze in the juice of 3 oranges and 1 lime, then pour in 1 cup pale ale and 1 cup stock. Stir well and return the pork to the pot. If the pork isn’t mostly covered, top up with a little extra stock or ale.
- Slow cook on LOW for 5–7 hours, checking from 5 hours onward. The pork is ready when it pulls apart easily with a fork. Once cooked, remove the pork from the pot and shred. You can skim excess fat from the cooking liquor or leave it for richness. If desired, reduce the cooking liquid to about 250ml to concentrate flavour before mixing the pork back through.
- Once read to serve, finely shred the ½ head green cabbage using a knife or mandolin. Halve, peel, and thinly slice the 1 red onion. Finely chop 30g pickled jalapenos (or dill pickles, if preferred). In a small bowl, whisk together 40ml of brine from the jalapenos, juice of 1 lime, 1 tbsp neutral oil, a pinch of sugar, and a little salt until the dressing tastes bright and balanced. Toss the dressing through the cabbage, onion, and jalapenos, then finely chop and add the 15g parsley. Mix well and adjust seasoning to taste.
- To serve, toast 8 brioche buns. Pile them high with the pulled pork and slaw. Optional extras: a swipe of mayo, extra pickles, or a spoonful of reduced pork sauce for extra richness.
Citrusy Slow Cooker Pulled Pork
COURSE:
British, Lunch, Main Course, Recipe Page, Recipes
Prep Time:
25 mins
Cook Time:
5-7 Hours
Servings:
6-8
Product:
Instant Pot Plus
Ingredients
– 1.5kg boneless pork leg
– 1 onion
– 3 garlic cloves
– 2 tsp chili flakes
– 1 tsp paprika
– 2 tsp ground coriander
– 1 tsp ground cumin
– Zest of 3 oranges
– 2 strips lime zest
– Juice of 3 oranges
– Juice of 1 lime
1 cup pale ale
– 1 cup stock (chicken or vegetable)
For the Slaw:
– ½ head green cabbage (roighly 500g)
– 1 red onion
– 30g pickled jalapenos (or dill pickles, to taste)
– 15g parsley
– Juice of 1 lime
– 1 tbsp neutral oil
– Pinch of sugar
To Serve:
– 8 brioche buns
Instructions
- Trim the 1.5kg boneless pork leg, removing the skin and any excess fat while leaving some for flavour. Cut the pork into two large chunks, roughly 10–15 cm in size, so they sit flat in the pot. Season all over with salt, pepper, and olive oil, then rub in 1 tsp paprika. Preheat your slow cooker or Instant Pot to sauté mode (level 6, ~190°C). Sear the pork on all sides until golden, about 8–10 minutes. Remove and set aside.
- Reduce the sauté heat to level 2. Add the 1 onion (quartered), 3 garlic cloves, 2 tsp chili flakes, 2 tsp ground coriander, 1 tsp ground cumin, zest of 3 oranges, and 2 strips of lime zest. Sauté gently for a few minutes until fragrant. Squeeze in the juice of 3 oranges and 1 lime, then pour in 1 cup pale ale and 1 cup stock. Stir well and return the pork to the pot. If the pork isn’t mostly covered, top up with a little extra stock or ale.
- Slow cook on LOW for 5–7 hours, checking from 5 hours onward. The pork is ready when it pulls apart easily with a fork. Once cooked, remove the pork from the pot and shred. You can skim excess fat from the cooking liquor or leave it for richness. If desired, reduce the cooking liquid to about 250ml to concentrate flavour before mixing the pork back through.
- Once read to serve, finely shred the ½ head green cabbage using a knife or mandolin. Halve, peel, and thinly slice the 1 red onion. Finely chop 30g pickled jalapenos (or dill pickles, if preferred). In a small bowl, whisk together 40ml of brine from the jalapenos, juice of 1 lime, 1 tbsp neutral oil, a pinch of sugar, and a little salt until the dressing tastes bright and balanced. Toss the dressing through the cabbage, onion, and jalapenos, then finely chop and add the 15g parsley. Mix well and adjust seasoning to taste.
- To serve, toast 8 brioche buns. Pile them high with the pulled pork and slaw. Optional extras: a swipe of mayo, extra pickles, or a spoonful of reduced pork sauce for extra richness.
Citrusy Slow Cooker Pulled Pork
Bright, zesty and irresistibly tender, this Citrusy Slow Cooker Pulled Pork is a fresh twist on a comforting classic. Slow-cooked with orange, lime and warming spices, it’s packed with bold flavour and perfect for everything from tacos and sandwiches to nourishing bowls and salads. The slow cooker does all the hard work, so you can enjoy mouth-watering, fall-apart pork with minimal effort.
A Lighter, Brighter Take on Pulled Pork
Instead of the usual smoky BBQ flavours, this version brings a citrusy lift that’s perfect for summer or anytime you want something vibrant and a little different. Orange and lime juice combine with garlic, cumin and oregano to create a punchy marinade that infuses the pork with flavour as it slowly cooks to tender perfection.
Effortless Slow Cooking
Using your Instant Pot’s slow cooker function (or a traditional slow cooker), this dish requires very little prep. Just season your pork shoulder, add the marinade ingredients, and let it cook low and slow until it can be shredded with a fork. The result is juicy, flavourful meat that’s delicious on its own or paired with your favourite sides.
How to Serve It
This pulled pork is incredibly versatile. Pile it into warm tortillas with pickled onions and fresh coriander for a Mexican-inspired feast, or serve it in soft brioche buns with slaw for a zesty twist on the classic pulled pork sandwich. It’s also great over rice, stuffed into jacket potatoes, or added to grain bowls with avocado and beans.
Perfect for Meal Prep and Leftovers
This recipe makes a generous batch and stores well in the fridge or freezer, making it ideal for meal prep or feeding a crowd. Leftovers can be reinvented in countless ways, making your weeknight dinners easier and more exciting.
Fresh, Flavourful, and Foolproof
With its bold citrus notes and melt-in-the-mouth texture, this Citrusy Slow Cooker Pulled Pork is a lighter alternative to traditional versions – and just as satisfying. Whether you’re hosting a casual gathering or batch-cooking for the week ahead, it’s sure to become a go-to favourite.
