There is something incredibly satisfying about rescuing a piece of meat that has been sitting in the freezer a little too long. This pork quarter had a touch of freezer burn, and instead of letting it go to waste, it became one of the tastiest pulled pork meals we’ve had in ages.
One of the things I love most about slow cooking is how forgiving it is. A tougher cut of meat transforms into something beautifully tender after a long, slow cook, and the simple tomato and brown sugar sauce creates the perfect balance of sweet, tangy and savoury flavours.
Served alongside a quick warm slaw made from a bag that desperately needed using up, this became a budget-friendly, low-waste dinner that will definitely be making another appearance in our meal rotation.
Why You’ll Love This Recipe
- Perfect for using up a pork roast that’s been hiding in the freezer.
- Uses simple pantry staples.
- The slow cooker does all the hard work.
- Great for meal prep and leftovers.
- Freezes beautifully.
- A delicious way to reduce food waste.
Ingredients
Pork
- 1.5–2 kg pork quarter or pork roast
- 2 teaspoons salt
- 1½ teaspoons smoked paprika
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon black pepper
Sauce
- 1 cup tomato sauce
- ⅓ cup brown sugar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons apple cider vinegar
- ½ cup chicken or beef stock
Method
- Pat the pork dry with paper towel.
- Combine the salt, paprika, garlic powder, onion powder and black pepper, then rub the mixture all over the pork.
- If you have time, sear the pork in a hot frying pan until lightly browned on each side. This step is optional but adds extra flavour.
- Place the pork into the slow cooker.
- In a jug, mix together the tomato sauce, brown sugar, Worcestershire sauce, apple cider vinegar and stock. Pour over the pork.
- Cook on LOW for 8–9 hours or HIGH for 5–6 hours, until the pork falls apart easily with two forks.
- Remove the pork from the slow cooker and shred it, discarding any large pieces of fat if desired.
- Return the shredded pork to the sauce and stir well so every piece is coated.
Warm Slaw
This recipe also helped rescue a couple of bags of coleslaw mix that were nearing the end of their life.
Simply heat:
- 1 tablespoon olive oil
- 1 clove garlic, minced
Add 4–5 cups of coleslaw or kale slaw mix, season with salt and pepper, then cook for just a few minutes until lightly wilted. Finish with a splash of apple cider vinegar for freshness.
Serving Suggestions
This pulled pork is incredibly versatile. Try serving it:
- with creamy mashed potatoes
- over steamed rice
- in bread rolls with extra slaw
- on loaded baked potatoes
- wrapped in tortillas
- over buttery noodles
- or simply by itself with plenty of the cooking juices spooned over the top.
Leftovers
One of my favourite things about this recipe is that it tastes even better the next day.
Store leftovers in an airtight container in the fridge for up to four days or freeze portions for up to three months. The pork reheats beautifully, making it perfect for quick lunches and easy weeknight dinners.
Sam’s Kitchen Tip
Don’t be afraid to cook with ingredients that aren’t looking absolutely perfect. Slow cooking is one of the best ways to breathe new life into meat that’s been tucked away in the freezer for a while, and using up vegetables before they spoil is a simple way to save money and reduce food waste.
Sometimes the best meals come from cooking with what you already have.