This super simple recipe delivers tender, flavorful pork with minimal effort—just mix, cover, and let the oven do the work!
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With a simple mix-and-bake method, this dish transforms a humble pork shoulder into melt-in-your-mouth goodness. The cider-infused, mustard-spiced sauce creates a bold yet balanced flavor that makes every bite irresistible. Whether you’re piling it into a bap, serving it with crispy roast potatoes, or tucking it into a burrito, this dish is pure comfort—effortless, hearty, and packed with punchy flavors.
Why You’ll Love It:
- Effortless Flavor – Just mix, cover, and let the oven do the magic.
- Incredibly Tender – Slow-cooked to perfection for juicy, fall-apart pork.
- Rich & Bold – A perfect balance of smoky, tangy, and subtly sweet flavors.
- One-Pot Wonder – Minimal prep, minimal cleanup, maximum satisfaction.
- Super Versatile – Load it into sandwiches, wraps, burritos, or serve with mash.
- Perfect for Meal Prep – Make ahead, reheat, and enjoy all week long.
Ingredients:
- 1.5 – 2 kg (3.5 – 4.5 lbs) pork shoulder, skin removed
- 1 large onion, sliced
- 4 garlic cloves, minced
- 2 red chillies, finely chopped (adjust for spice preference)
- 330 ml (1.5 cups) dry cider
- 3 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp smoked paprika
- Salt and black pepper to taste
Prepping & Cooking Time:
Prep Time: 10 minutes
Cook Time: 4-5 hours
Total Time: 4 hours 10 minutes – 5 hours 10 minutes
Instructions:
1 Prepare the Pork & Sauce:
Place the sliced onions, garlic, and chillies in a large ovenproof dish or Dutch oven. Lay the pork shoulder on top.
In a bowl, whisk together the cider, both mustards, vinegar, honey, smoked paprika, cumin, salt, and pepper. Pour the mixture over the pork, ensuring it coats the entire surface. Gently rub it in, making sure to work it into every crevice for maximum flavor.
2 Cook Low & Slow:
Cover with a lid or tightly wrap with foil.
Bake at 160°C (300°F) for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.
3 Shred & Serve:
Remove the pork from the pot and shred with two forks.
Mix some of the cooking liquid into the meat to keep it juicy.
Pro Tips:
- Choose the Right Cut – Pork shoulder (also called pork butt or Boston butt) is ideal for slow cooking due to its fat content, which keeps the meat juicy and tender.
- Let It Marinate – If you have time, coat the pork in the sauce and let it sit for a few hours or overnight in the fridge for even deeper flavor.
- Sear for Extra Flavor – Browning the pork in a hot pan before slow cooking can add an extra depth of flavor.
FAQs:
Can I make this in a slow cooker instead of the oven?
Yes! To make this in a slow cooker, follow the same preparation steps, then cook on LOW for 8-10 hours or HIGH for 4-5 hours until the pork is tender and easily shreds with a fork.
How do I store and reheat leftovers?
Store leftover pulled pork in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. To reheat, warm in a pan over low heat with a splash of the cooking juices or stock to keep it moist. You can also microwave it in short bursts, stirring in between.
Easy One-Pot Spicy Slow Cooked Pork
Ingredients
- 1.5-2 kg pork shoulder skin removed
- 1 large onion sliced
- 4 garlic cloves minced
- 2 red chillies finely chopped (adjust for spice preference)
- 330 ml dry cider (1.5 cups)
- 3 tbsp wholegrain mustard
- 2 tbsp Dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp honey
- 1 tsp smoked paprika
- Salt and black pepper to taste
Instructions
- Prepare the Pork & Sauce:Place the sliced onions, garlic, and chillies in a large ovenproof dish or Dutch oven. Lay the pork shoulder on top.In a bowl, whisk together the cider, both mustards, vinegar, honey, smoked paprika, cumin, salt, and pepper. Pour the mixture over the pork, ensuring it coats the entire surface. Gently rub it in, making sure to work it into every crevice for maximum flavor.
- Cook Low & Slow:Cover with a lid or tightly wrap with foil.Bake at 160°C (300°F) for 4-5 hours, or until the pork is tender and easily pulls apart with a fork.
- Shred & Serve:Remove the pork from the pot and shred with two forks.Mix some of the cooking liquid into the meat to keep it juicy.
