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Pulled Pork

With the Thermomix, you can make pulled pork in a shorter time than doing it in a slow cooker or an oven.  This recipe is based on one that I found on the blog Blithely Unaware.  Not only is the pork tender and moist – the sauce is the perfect accompaniment.

Serves 4-6

Pulled Pork ThermomixIngredients

1 large red onion, peeled and quartered

20g olive oil

1/2 – 1 tsp cayenne pepper

1 tsp paprika

1 tbsp dried oregano

1 tsp seeded mustard

2 tbsp sugar

90g white vinegar

40g Worcestershire sauce

20g soy sauce

400g can diced tomatoes

2 tbsp tomato paste

600-800g pork scotch (or neck or shoulder with no skin), cut into 2.5 cm thick steaks

3 tbsp Thermomix vegetable stock concentrate


Salt and pepper, to season


1. Put onion in the Thermomix bowl and chop for 3 seconds/Speed 5

2. Scrape down the sides of the bowl, add oil, cayenne pepper, paprika, dried oregano and seeded mustard to the bowl and sauté with the measuring cup (MC) off for 5 minutes/100C/Speed 1

3. Add sugar and vinegar and cook with the MC off for 4 minutes/100C/Speed 1

4. Add Worcestershire sauce, soy sauce, tomatoes, tomato paste, salt and pepper and cook with the MC off for 4 minutes/100C/Speed 1

5. Put the pork in a shallow dish, pour half of the hot sauce over the pork (keeping the rest in the bowl), cover with foil and marinate for 15 minutes

6. Put the pork in the Thermomix; resting it on top of the blades – discard the marinade

7. Add vegetable stock concentrate and add water to just cover the meat

8. Cook with the MC off for 60 minutes/100C/Reverse/Speed soft

9. Cook with the MC off for another 60 minutes/100C/Reverse/Speed soft

10. Remove pork to a clean bowl and leave the sauce in the Thermomix.  Cover the pork with foil and rest the pork for 15 – 20 minutes

11. Season the sauce with salt and pepper and then process the remaining contents in the Thermomix with the MC on for 1 minute – going slowly from Speed 1 to Speed 6

12. Drain any liquid in the bowl with the pork, shred the pork with a fork, cover with sauce and stir to combine

Tips and Hints

After Step 6, the pork can also be sealed by cooking it on a hot pan or grill until caramelized

Serving Suggestions

Serve on mashed potatoes or in a bread roll or wrap

Serve with the beetroot salad or broccoli salad from the Thermomix Everyday Cookbook

[updated: December 1, 2013]


20 comments on “Pulled Pork

  1. Lulu
    June 13, 2014

    Hi 🙂 I made this tonight and although it took forever (I am a thermie newbie so this is the only thing I’ve made other than sorbet so far!) my husband went into raptures over it.
    Just one little thing, I was left with an absolute stack of sauce, not sure if I did something wrong but the meat was moist enough, if I added the sauce back to the meat at the end it would have been more like stew? Is there anything you can suggest I can use the sauce for as I don’t want to waste it but my husband said it really is too rich to eat on its own…

    • ifwehavetoeat
      June 14, 2014

      Hi Lulu, I use the sauce like a condiment so you add it to the pork to suite your own tastes. You’re right though, there is more sauce than you need. Several options for using rest of it – as a sauce for any roast or pan-fried meat or make a chilli with it by adding cooking with some mince and kidney beans.

  2. Alison
    June 17, 2014

    Hi. Have you tried shredding the pork in the thermomix? I shred cooked chicken on reverse direction, speed four for 5-10 seconds. Perhaps this would work for pork too!?

    • ifwehavetoeat
      June 18, 2014

      Hi Alison,
      No, I haven’t – That’s because the pork is so tender after cooking it for that long that it’s just as quick and easy to do it with a fork after it’s rested.

      • Kristy
        November 12, 2014

        Followed these directions but used mexican spices to make enchiladas – very tender and tasty. Followed Alison’s suggestion of shredding the pork in the thermomix and it worked a treat.

  3. Louise
    February 5, 2015

    Is that right to cook twice with mc off both same speed, heat and time?

    • ifwehavetoeat
      February 6, 2015

      Yes! It takes 2 hours to cook… It usually takes 4 hours using non-Thermomix methods!

  4. Gillian Craig Graham
    June 20, 2015

    This recipe is delicious. I used double the weight of pork shoulder so didn’t have to remove from bowl to rest or have too much sauce for amount of meat. Shredded it for 4 seconds on Speed 4. Makes a full TM5 bowl full to max of pulled pork. Thank you 🙂

    • ifwehavetoeat
      June 20, 2015

      Awesome tips! Will give that a go next time….

    • Alison
      June 27, 2015

      Thanks for the tip! I tried it out tonight. I have a TM31. I used 1200g of pork shoulder and it fit perfectly too.

      I skipped step 5, put the pork straight into the thermomix and topped up with water and stock. Cooked for the same period of time.

      Then I removed the pork steaks and put them into the thermobasket to drain. Then I blitzed the sauce and put it into another bowl. Then I put the rested pork back into the thermomix, shredded on reverse, speed 4 for 5 second. Added the pork to the sauce… PERFECT double quantity with no wastage.

    • Gillian
      August 13, 2015

      Sorry, should read shred on reverse speed 4 for 4 seconds

      • Gillian
        August 13, 2015

        On my original comment 3 comments above

  5. Tina Bolay
    August 26, 2015

    Hello, I´m sorry, but I have to ask, how you rest the pork over the blade without it being mashed to soup while cooking? Do you put it in the basket?
    Thanks a lot.

    • ifwehavetoeat
      August 26, 2015

      Hey there, Yes, you can sit the meat directly on the blades without it getting mashed up. The pieces of meat are so big that the blades will turn slowly on reverse underneath the meat. As the meat cooks, it will shrink and the sauce will allow it to “float” above the blades.

      • Tina Bolay
        August 26, 2015

        aha…. ok, thanks a lot for your reply. I will have to try that these days. Because me and my hubby loooove us pulled porc. but here in Germany you get it only at special festivals once or twice a year.
        So I will give them a try.

  6. Tina Bolay
    October 15, 2015

    Thank´s a lot for posting this recipe. I made it several times now and we all loved it very much.
    I think it will be a new regular at our table.

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  8. Julie
    April 11, 2017

    Delivious. Soooo good on those coles ciabatta rolls mmmmmm. Im in heaven

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