Recipes, Tips

Two Fat Cats Pulled Pork

The Two Fat Cats LOVE pulled pork and it’s such an on-trend dish at the moment.

It’s often served on buns or in tacos but there are so many more ways to serve this delicious meat.

A one-pot self-saucing dish, this is a super simple dish to make – if you don’t have a low and slow smoker BBQ, this is the very next best thing.

This taste sensation can be prepared over night, ready for a incredible Well Hung, Kiwi Pulled Pork gathering the next day – it will be amazing and any left overs can be frozen to defrost for the next gathering – NB: only freeze and defrost once.

PS – if you like a little heat add some hot sauce in the last hour saucing.

Serves 6-10 Prepare 15 minutes Cook 13 hours

  • 2kg boneless pork shoulder or loin
  • 1 onion, sliced
  • 2 apples, diced
  • 2 large tomatoes, diced
  • ½ cup water
  • 2 garlic cloves, crushed
  • 1 tbsp grated ginger
  • 1 tbsp honey
  • 4 dates, chopped
  • 1 tbsp apple cider vinegar
  • ½ tsp sea salt, plus extra for salting
  • 1 tbsp maple syrup


Place the pork in the slow cooker and cover with onion.

Place apples, tomatoes, water, garlic, ginger, honey, dates, apple cider vinegar and sea salt in a large bowl, stir together and pour over the pork.

Salt some more and place the lid on the slow cooker.

Cook in the slow cooker for 12 hours on low heat.

After 12 hours remove the pork and remove the excess fat.

On a chopping board shred the meat with two forks.

Strain the sauce left in the slow cooker to remove any excess fat and juice and keep the apple, tomato and onion pulp that remains.

Place the pulp in a blender or food processor with maple syrup and whizz to form a smooth sauce.

Mix the ½-1 cup of the sauce (depending on how dry your pork is) through the shredded pork, place back in the slow cooker and cook for another hour to mix through.