Slow-cooked pulled pork featuring Telegraph Hill Marbella

Slow-cooked pulled pork featuring Telegraph Hill Marbella

Crack out the Crockpot for some amazing and easy slow-cooked winter meals like this one. 


  • 1.8kg boneless pork shoulder
  • 1/2 cup Tomato Sauce
  • 1/3 cup apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 2 small fresh red chillies, finely sliced
  • 1/4 cup fresh coriander leaves
  • 8 warmed flour tortillas, to serve
  • Salad leaves, to serve
  • Limes, halved, to serve


  • slow cooker


  • Step 1
    Remove and discard rind from pork. Cut pork into 4cm pieces.
  • Step 2
    Heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 3 to 4 minutes or until browned. Transfer to slow cooker.
  • Step 3
    Add marbella sauce, tomato sauce, vinegar, molasses, sugar and 1/2 the chilli to slow cooker. Season with salt and pepper. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours) or until pork is tender.
  • Step 4
    Transfer pork pieces to a chopping board. Using 2 forks, roughly shred. Return pork to sauce. Stir to combine.
  • Step 5
    Sprinkle remaining pork mixture with coriander. Serve with tortillas, salad leaves, lime halves and remaining chilli.


For more meal recipes click HERE.