Pulled Pork with Salsa Verde

Cook time

2 hour 10 minutes




  • 4 tsp paprika
  • 2 tsp salt
  • 2 tsp black pepper
  • 2 tsp chilli powder
  • 4 tsp garlic powder
  • 4 tsp dried thyme
  • 2 Tbs oregano
  • 2 Tbs cup red wine vinegar
  • 2 Tbs olive oil
  • 2 kg Pork shoulder
  • 1 cup white wine
  • 2 bay leaves
  • 2 Tbs tomato paste
  • Salsa Verde:
  • 1½ cups baby rocket leaves
  • 1 cup coriander leaves
  • 2 garlic cloves
  • ½ cup extra virgin olive oil
  • 2 tsp capers
  • 2 red long chilli, de-seeded
  • Juice and zest of 1 lemon
  • 2 Tbs pine nuts, toasted
  • Season with sea salt and freshly cracked pepper
  • Serve with mini wraps, sour cream, herbs and sliced chilli


  • Prep Time: 5 minutes
    Cook Time: 2 hour 10 minutes
    Serves: 8
  • Step 1Mix the first nine ingredients together in a bowl. Rub the pork with the spice mix.
  • Step 2Press BROWN/SEAR on the Express XL Multi-Cooker then START/STOP. Once pre-heated, place pork into cooking pot and brown on all sides. Press START/STOP.
  • Step 3Add wine and bay leaves to the pork. Secure the lid ensuring the steam release valve is in the seal (closed) position. Press MEAT/STEW, and adjust TIME to 2 hours. Press START/STOP.
  • Step 4Once the cooking has completed, release the pressure and carefully remove the pork. Place in bowl, shred apart with two forks.
  • Step 5Press SAUTÉ, add tomato paste and stir occasionally, until sauce is reduced. Pour over pulled pork.
  • Step 6Make Salsa Verde – place all ingredients into a blender, blend until a smooth sauce.
  • Step 7Serve pulled pork on wraps, with Salsa Verde, sour cream, herbs and chilli.
  • Crock-Pot® Express Crock XL Multi-Cooker CPE300 Recipe

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