Print Recipe
4.67 from 6 votes

Shredded Pickled Pork

This shredded pickled pork is an easy slow cooker/crock pot meal, that gives you juicy succulent meat with no effort.
Prep Time5 mins
Cook Time7 hrs
Total Time7 hrs 5 mins
Course: Main
Cuisine: Modern Australian
Servings: 8
Author: Claire | Sprinkles and Sprouts
For more great recipes follow me on PinterestFollow @sprinklessprout
Need Metric Measurements?Use the options below to toggle between cups and grams (if relevant)


  • 1 pickled pork joint - about 1.5 kg. With this cooking method any size will work, but if you go over 2kg I would add an extra onion and double the apple juice
  • 1 onion
  • 1 carrot
  • 2 sticks celery
  • 1 tsp whole peppercorns
  • 2 bay leaves
  • 250 ml apple juice
  • boiling water


  • Roughly chop the onion, carrot and celery. I don't peel any of them, I just give them a bit of a scrub and then chop them skin and all.
  • Place the veg into the slow cooker (or large casserole pan)
  • Place the pork on top of the veg.
  • Add the peppercorns and bay leaves.
  • Pour over the apple juice and then top up with boiling water until the pork is covered.
  • Cook on high for 6 hours or low for 8. (If cooking on the stove cook for 3 hours on a very low simmer)
  • Leave the pork to cool in the cooking liquor for at least an hour.
  • Remove the pork and allow the liquid to drain off. The pork should be falling apart tender so to drain it I place the falling apart joint into a colander and leave it in the sink for 5 minutes.
  • Shred the meat and serve.


And that really is all there is to it. I feel like I have cheated you today. I am off to bed now but I promise to post my recipe for sweet chilli chutney first thing tomorrow morning. (Pinky promise as Mr 4 would say.)
Tried this recipe?Mention @sprinklesandsprouts or tag #sprinklesandsprouts