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Since I first published this pulled pork Thermomix recipe in 2013 (when food blogs were still new), it’s had over 62,000 views.  Now, that might not seem like a lot in today’s terms, but at one point, it was enough to be the number one result on Google for “pulled pork Thermomix”.   

At the time, pulled pork appeared occasionally on menus in tacos and sandwiches.  Now, you can find it on the menu of many restaurants and bars, and a quick little internet search reveals pages and pages of Thermomix recipes.   

Traditionally, pulled pork was something that you made over a long period of time in a slow cooker or an oven.  You take a tougher cut of pork and allow the heat to break it down into something juicy and tender.  It can be cooked dry, like in a smoker – or in a sauce, like in this recipe.  The cooked meat is then shredded and used in a variety of dishes.

The Thermomix allows you to drastically shorten the time needed to make pulled pork.  I use the Thermonix to make a marinade for the pork, and then cook the pork and sauce together for 2 hours.  This recipe makes the pork tender and moist you have a yummy sauce to go with it.

Pulled Pork

This recipe makes deliciously tender pulled pork with a yummy sauce. It's been my most popular recipe by far. Using the Thermomix, you can reduce the time needed to cook the pork and there's plenty of sauce to go around.
Course Main Course
Servings 4 serves


  • 1 large red onion peeled and quartered
  • 20 g olive oil
  • 1/2 to 1 tsp cayenne pepper
  • 1 tsp paprika
  • 1 tbsp dried oregano
  • 1 tsp seeded mustard
  • 2 tbsp sugar
  • 90 g white vinegar
  • 40 g Worcestershire sauce
  • 20 g soy sauce
  • 400 g can diced tomatoes
  • 2 tbsp tomato paste
  • 600-800 g pork scotch, neck or shoulder no skin, cut into 2.5 cm thick steaks
  • 3 tbsp Thermomix vegetable stock concentrate
  • Water
  • Salt and pepper to season


  • Put onion in the Thermomix bowl and chop for 3 seconds/Speed 5
  • 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
  • Add sugar and vinegar and cook with the MC off for 4 minutes | 100C | Speed 1
  • Add Worcestershire sauce, soy sauce, tomatoes, tomato paste, salt and pepper and cook with the MC off for 4 minutes | 100C | Speed 1
  • 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
  • Put the pork in the Thermomix; resting it on top of the blades – discard the marinade
  • Add vegetable stock concentrate and add water to just cover the meat
  • Cook with the MC off for 60 minutes | 100C | Reverse | Speed soft
  • Cook with the MC off for another 60 minutes | 100C | Reverse | Speed soft
  • 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
  • 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
  • Drain any liquid in the bowl with the pork, shred the pork with a fork, cover with sauce and stir to combine
Keyword Pork, Thermomix

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Serving Suggestions

1. Serve on mashed potatoes or in a bread roll, wrap or tacos

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

[Last updated: December 1, 2013]


  • Lulu says:

    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…

    • 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.

  • Alison says:

    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!?

    • 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 says:

        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.

  • Louise says:

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

  • 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 🙂

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

    • Alison says:

      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 says:

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

  • Tina Bolay says:

    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.

    • 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 says:

        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.

  • Tina Bolay says:

    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.

  • Julie says:

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