Slow cooked red pulled pork and dirty slaw 25



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This recipe has everyone in our family overwhelmed.  It smells amazing while it is cooking, and even better when it is served. It is easy, tasty and will serve a large group for a dinner party with just one piece of meat.


The pork before cooking, in the slow cooker, ready to go.



  • 1kg pork shoulder or loin roast
  • 2 tablespoons of vegetable or peanut oil
pork marinade_starts at 60
The marinade


For the sauce

  • 1 large shallot
  • 2 cloves garlic
  • 1 thumb-sized piece of ginger
  • 1 teaspoon of Chinese five spice
  • 250ml pomegranate juice
  • 2 tablespoon brown sugar
  • 2 tablespoons soy sauce
  • 60ml plum jam


  1. Season the pork with salt and pepper. Heat oil in heavy pan over medium-high heat
  2. Add pork and sear/brown on all sides.
  3. Remove pork from pan and place in slow cooker.
  4. Turn up the heat to high and add half of the pomegranate juice, scrapping the sides of the pan of any brown bits from the pork and stirring in.
  5. Roughly chop garlic, ginger and shallot.
  6. Once the liquid has reduced a little, add the veg and spices and reduce heat to low.
  7. Add sugar, soy sauce and plum jam, and stir to combine.
  8. Add the remaining juice the gently pour the marinade over the pork in the slow cooker.
  9. Turn the pork a couple of times ensuring the pork is evenly distributed around the meat.
  10. Set temperature to low and cook undisturbed for 8-10 hours.
  11. Remove pork carefully, allowing the juices to drain back into the cooker.
  12. Skim off any fat that has collected and carefully strain marinade into a small saucepan over a medium-heat.
  13. Using two forks, gently pull the pork apart then transfer to a serving bowl and pour over the slightly reduced marinade.


Dirty slaw with Asian style dressing



  • 2 teaspoons freshly grated ginger
  • 120ml pomegranate juice
  • 60ml rice wine vinegar
  • 1 tablespoon vegetable oil
  • 1 tablespoon soy sauce
  • 1/4 cup shredded carrot
  • 1/4 cup shredded red cabbage
  • 1/4 cup shredded white cabbage
  • 3 shallots
  • 1 red onion


  1. Add all ingredients into a jam jar and shake hard for a few seconds.
  2. Put all through the (chopping) food processor or mandolin.
  3. Add dressing and taste as you like…
  4. There should be plenty left over which you can store in a sterilised container for three days.


Lighty toast your favourite buns, thick cut crusty bread or brioche rolls, add a helping of the pulled pork and top with a healthy serve of dirty slaw.

Pulled pork is also great with rice and sautéed greens.



Rebecca Wilson

Rebecca Wilson is the founder and publisher of Starts at Sixty. The daughter of two baby boomers, she has built the online community for over 60s by listening carefully to the issues and seeking out answers, insights and information for over 60s throughout Australia. Rebecca is an experienced marketer, a trained journalist and has a degree in politics. A mother of 3, she passionately facilitates and leads our over 60s community, bringing the community opinions, needs and interests to the fore and making Starts at Sixty a fun place to be.

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