This melt-in-your-mouth pulled pork is a family favourite and one of our go-to recipes when we want something hearty, hands-off, and nourishing. The combination of apples, onions, bone broth and spices gives this dish a subtle sweetness that balances beautifully with the savoury richness of the pork.
It’s perfect for baby-led weaning, toddler meals or feeding a crowd. You can pull it together in the oven or pop everything in the slow cooker for a fuss-free meal. The best part? It freezes really well and makes delicious leftovers!
This recipe is from our book Toddler to Table if you’re after more family-style meals like this one, you’ll love the 100+ recipes inside!
Age Appropriate:
Suitable from 6 months+. For younger babies, offer soft shreds or blend with extra broth to serve as a purée.
Serving Suggestions:
This pulled pork is super versatile – use it across a few different family favourites:
- Mexican Night: Serve it in soft tacos, burritos, or over nachos with avocado, cheese, sour cream and a squeeze of lime. Also delicious with the pineapple salsa and sweet potato chips as pictured!
- Burger Night: Pile it onto a burger bun with slaw and aioli for an easy, delicious dinner.
- Comfort Food Style: Spoon it over creamy mashed potato or baked sweet potato with a side of steamed greens.
- Pizza Night: Use it as a protein topping for homemade pizzas—pairs beautifully with BBQ sauce and mozzarella.
- Toastie: With some cheese and kimchi!
Storage:
Freezer: Freeze in portions for up to 3 months. Defrost in fridge overnight and reheat until hot throughout
Fridge: Store in an airtight container for up to 4 days
Pulled Pork
Ingredients
- 1 tbsp ghee or olive oil
- 1 kg pork neck or shoulder
- 2 apples diced, skin on
- 2 red onions sliced
- 2 cloves garlic minced or finely chopped
- 2 cups bone broth We used Undivided Food Co
- 1 tbsp Worcestershire sauce (check ingredients)
Herb Crust: (Measure with your heart!)
- garlic powder (use most)
- fennel seeds (sprinkle on top)
- nutmeg (small sprinkle)
- cinnamon (small sprinkle)
Optional:
- 3 tbsp quality BBQ sauce We used Undivided Food Co
Pineapple Salsa
- 1 pineapple diced
- 2 Lebanese cucumbers diced
- 1 TBSP mint finely chopped
- 1 TBSP coriander finely chopped
- 1 lime juiced
- 1 orange juiced
- drizzle extra virgin olive oil
- 1/2 tsp salt
Instructions
Oven Instructions
- Preheat oven to 140°C (fan-forced).
- In a large ovenproof casserole dish, heat ghee or oil over medium heat. Brown the pork on both sides. Remove and set aside.
- Add the diced apple, onion, and garlic to the hot pan and sauté until caramelised and softened.
- Pour in the bone broth and Worcestershire sauce.
- Return pork (and any juices) to the pot. Liquid should come up about ⅔ of the way.
- Sprinkle liberally with the spice mix to form a delicious crust.
- Cover with lid and bake in the oven for 6 hours, or until the pork is soft and pulls apart easily.
- Shred the pork with two forks and mix through the juices. Add BBQ sauce now if using (pull baby’s portion first if needed).
- Return to oven uncovered at 180°C for 30–60 minutes until sticky and caramelised.
Slow Cooker Instructions
- Brown pork in a pan, then add all ingredients (except BBQ sauce) to the slow cooker.
- Cook on low for 8–10 hours or high for 4–5 hours, until the meat pulls apart easily.
- Shred and stir through juices. For a sticky finish, you can transfer to an oven-safe dish, stir in BBQ sauce (if using), and grill for 15 minutes to caramelise.
Pineapple salsa
- Combine all ingredients in a bowl and stir to combine.
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