Pulled Pork
Dairy free, Egg free, Gluten Free, Iron rich, Nut free, Protein rich, Soy free
About the recipe
<p class="">Here it is! Pulled pork. Sweetened by apples and cooked in bone broth. So perfect for BLW and the whole fam</p>
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.
- 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.
Storage:
- Fridge: Store in an airtight container for up to 4 days
- Freezer: Freeze in portions for up to 3 months. Defrost in fridge overnight and reheat until hot throughout
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
1 tbsp Worcestershire sauce (check ingredients for baby-friendly versions)
Herb Crust (measure with your heart!):
Garlic powder (use generously)
Fennel seeds (sprinkle on top)
Nutmeg (small sprinkle)
Cinnamon (small sprinkle)
Optional:
3 tbsp quality BBQ sauce (added after shredding)
Method
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.
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