Recipes
Slow‑Cooked Pulled Pork Loaded Potatoes
Fall-apart pulled pork, slow-cooked to perfection and piled high on crispy baked potatoes. This is comfort food done right — hearty, saucy, and easy as.
Prep Time:
15mins
Cook Time:
8 Hours (Low) or 5 Hours (High)
Servings:
8
For the Pulled Pork:
2–2.5 kg Pork Butt
2 Tbsp olive oil
Sea salt & freshly ground black pepper
1 large onion, sliced
4 garlic cloves, crushed
1 cup water or apple juice
2 Tbsp apple cider vinegar
1 Tbsp smoked paprika
1 Tbsp brown sugar
1 tsp ground cumin
1 tsp chilli powder (optional)
1 cup BBQ sauce (store-bought or homemade)
For the Loaded Potatoes:
6–8 medium-sized Agria potatoes
Olive oil and flaky salt, for roasting
Optional toppings: coleslaw, sour cream, grated cheese, spring onion, jalapeños
Season & Sear
Rub pork with salt, pepper, paprika, cumin, brown sugar, and chilli powder. Heat oil in a pan and sear the pork on all sides. Transfer to the slow cooker.Add Flavour
Scatter onion and garlic around the pork. Add water or juice and cider vinegar.Slow Cook
Cover and cook on LOW for 8 hours (or HIGH for 5 hours) until pork is fall-apart tender.Shred & Sauce
Remove pork, shred with forks, discard excess fat. Stir shredded meat back into the juices, then mix through BBQ sauce. Let it cook for 15 more minutes on LOW.Bake the Potatoes
While pork finishes, scrub potatoes and prick with a fork. Rub with oil and salt, bake at 200°C for 45–60 mins until crispy outside and fluffy inside.Assemble
Split open baked potatoes and fluff insides with a fork. Top generously with pulled pork and your favourite toppings like slaw, sour cream, or cheese.
