We’ve been having a fair bit of pork in our house, largely as I’ve been doing a bit of dinner prep in the morning and engaging my slow cooker in an attempt to eradicate ‘6.00pm dinner madness’.   So, as a lover of my slow cooker, pulled pork, and anything with a BBQ sauce (coz everything is better with a sauce, as I’m sure Manu from MKR would agree) I’ve been trying to perfect a slow cooker pulled pork recipe, accompanied by a BBQ sauce that’s got no refined sugar (Sugar Free September last year has changed how I view sugar for life).

Anyhow, I’ve been faffing around in my kitchen trying to perfect this recipe to get it to the point where it’s blogworthy. TAAA DAAA:  My kitchen play time is done: This is a mighty fine dinner I’m rapt to be sharing with you!   Bonus too: The delicious BBQ sauce is ‘sugar free’, though I have used honey to sweeten it (I wonder if apple puree would work? I’ll try that next time).   The addition of kicked up slaw is a must in my opinion: I can’t get enough Broccoslaw (as mentioned in my recent March favourites blog post) or Sriracha Hot Sauce at the moment.

Give this a go – I reckon you’ll rate it as much as we do!

PS: Do I need to mention that a great mayonnaise to use in the Kicked Up Slaw is this one?

PPS: This meal is delicious with cauliflower mash, roast potatoes, or good old fashioned mashed spuds.  Knock yourself out.

slow cooker pulled pork with kicked up slaw

Slow cooker BBQ Pulled Pork with Kicked up Slaw

Yield: Serves 6


    For the Pulled Pork
  • 2 onions, finely sliced
  • 1.5-2kg Pork belly (keep the fat on)
  • 1 tsp mustard powder
  • 1 tsp smoked paprika
  • Bay leaf
  • For the BBQ Sauce
  • 1 tlb ground cumin
  • 2 tlb smoked paprika
  • 1/4 tsp mixed spice
  • 2 tsp salt
  • 1 tsp black pepper
  • 1/2 tsp cayenne pepper
  • 1 tlb dried oregano
  • 1/3 cup honey
  • 1/2 cup passata
  • 2 tlb olive oil
  • 1/4 c apple cider vinegar
  • 2 cloves crushed garlic
  • 1/4 c tomato paste
  • For the Kicked up Slaw
  • 2-3 cups pre-made coleslaw (I'm lazy!) - I love using Broccoslaw
  • 1/3 c Mayonnaise (you can use a mix of half and half natural yogurt and mayo too)
  • 1/2 tsp celery salt
  • 1 tsp Dijon mustard
  • 1 tlb apple cider vinegar
  • good grind of fresh black pepper
  • 1-2 tsp Hot sauce to taste (I love Sriracha Hot Chilli Sauce)
  • Salt and pepper
  • Sesame seeds (to garnish)
  • Chopped fresh mint (to garnish)


  1. Mix together the mustard powder, smoked paprika, salt and pepper and rub all over the pork belly (if you have time do the night before, wrap it in glad wrap - the flavours will intensify!)
  2. In the bottom of your slow cooker place chopped onions, pork belly and bay leaf. Note: Keep the fat on the pork belly.
  3. Mix together all BBQ sauce ingredients and pour over the pork belly.
  4. Cook the pork in your slow cooker, on low for 7-8 hours (or on high for five hours). Essentially the meat is ready when it is tender enough to pull apart with a fork.
  5. When your pork is cooked transfer it to a casserole dish. Leave the BBQ sauce in the slow cooker and crank the heat up to high: Leave the sauce to thicken for 10 mins (or thicken with cornflour/arrowroot).
  6. While the BBQ sauce is thickening up get cracking with shredding the pork. First, remove and discard the fat belly layer then pull the pork apart with two forks.
  7. When the BBQ sauced has thickened pour some over the pork. Transfer the rest of the sauce to a small bowl to serve on the side.
  8. Kicked up Slaw
  9. In a large bowl place the coleslaw.
  10. In a smaller bowl make the dressing by combining all the other ingredients.
  11. Toss dressing into the coleslaw. Done!
  12. I served the pulled pork with roast potatoes when I took the photos, but we love it with cauliflower mash or old fashioned potato mash too.
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kicked up slaw

slow cooker pulled pork