Slow Cooker Pulled Pork Wraps


1 tsp olive oil

Small pork shoulder roast

100g chicken broth

6 tbsp. barbecue sauce

½ tbsp. Dijon mustard

½ tbsp. chilli powder

1 onion, chopped

2 garlic cloves, minced

1 tsp dried thyme

2 bell peppers (1 green, 1 yellow)

6 leaves romaine lettuce 


  1. Pour the olive oil into your slow cooker and add the pork roast.
  2. Pour the chicken broth over the pork.
  3. Mix together the barbecue sauce, mustard, thyme, garlic, chilli powder and half of the onion in a separate bowl and spoon over the pork.
  4. Place the lid on your slow cooker and cook on a high temperature for five hours and 30 minutes.
  5. Take the pork out of the slow cooker, remove the fat and use two forks to shred the meat.
  6. Put the shredded pork back into the slow cooker and keep on a warm temperature.
  7. Meanwhile, thinly slice the green and yellow bell peppers and fry with the rest of the onion until tender.
  8. Divide the pork between the lettuce leaves and top with the onion and peppers.
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