My slow cooker is a relatively new kitchen toy for me, but Pulled Pork has quickly become a regular favourite dish. It goes brilliantly with homemade coleslaw for an easy and amazingly cheap ‘here’s one I made earlier’ meal. My recipe started off as an amalgam of a few that I had found online, I just picked the best-sounding bits of each, and have been gradually tweaking it here and there to get it just how we like it. The coleslaw recipe is pure make-it up as you go along, and throw in whatever’s available! We usually have this with French fries, which are just oven fries from the freezer cabinet. I draw the line at making those from scratch! Here’s the recipe, let me know if you try it, and if you want to suggest any alterations! Pulled Pork Ingredients – serves 4-6
- 2 medium onions, thinly sliced
- 4 medium garlic cloves, whole and slightly squashed
- 250ml chicken stock
- 1 tablespoon dark brown sugar
- 1/2 teaspoon dried chilli flakes
- 1 tsp salt
- 1/4 teaspoon ground cumin
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground coriander
- 1 boneless pork shoulder (approx. 1.5 kg) – string and fat/skin removed
- Barbecue sauce (8tbsp ketchup, 4tbsp white wine vinegar, 2tbsp Worcester sauce, 100g dark brown sugar, 1 tsp mustard powder).
Directions Throw the onions and garlic into the slow cooker. If your slow cooker can go on the hob, sautée them while you do the next bit… Mix together the sugar, chilli flakes, salt, cumin, coriander and cinnamon, then rub the spice mixture all over the pork. Add the stock into the slow cooker and then the meat. Cover and cook without disturbing for about 6 to 8 hours on high or 8 to 10 hours on low. Towards the end of the cooking time, make the BBQ sauce by combining the sauce ingredients in a small pan and warming gently. Remove the pork to a carving board and shred with forks (discarding any obvious lumps of fat). Sieve the onion mixture and stock from the slow cooker and retain the strained liquid (skim the fat from the top or use a gravy separator). Return the shredded meat to the slow cooker, add the barbecue sauce and half of the stock and mix to combine. Then serve!
- 1/2 white cabbage
- 1 red onion
- 2 carrots
- 2 spring onions
- 4 radishes
- 1/2 tsp fennel seeds
- 1 tbsp mayonnaise
- 1 tsp white wine vinegar
- Salt and pepper
Directions Shred all the veg. Mix the mayo and vinegar, stir into the shredded veg, mix in the fennel seeds and season. I’m entering this recipe into a couple of recipe challenges! – a food blogging challenge by Fuss Free Flavours and Fab Food 4 All
I love pulled pork! A slow cooker makes such a fab job with it too. Thanks for linking up with Credit Crunch Munch! Can I ask that you link back to the original challenge creators Fuss Free Flavours and Fab Food 4 All too?
Thank you for taking time to visit and comment, it means a lot to a rookie blogger! Sorry to have missed out the link back to Fuss Free Flavours and Fab Food 4 All, I have amended the original post to include links back. Emily
I love slow cooked dishes and your pork sounds tasty and delicious + you can’t go wrong with coleslaw:-) Thank you for entering Credit Crunch Munch:-) Nice to see a new face so to speak!
This would go down VERY well with my brood, I reckon. Thanks so much for linking up with #recipeoftheweek. Sorry I was particularly slow getting over for this one. I’ve pinned it to my food board and a tweet will go out shortly 🙂
Thanks for popping over to LetsTryThisAtHome. I’m loving #recipeoftheweek! I’m planning another slow cooker post shortly, so will link that up next, hopefully.
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I absolutely adore slow cooked pork and nearly always make it in the slow cooker.
Thanks so much for sending this to Credit Crunch Munch.
I am drooking over this post – thank you so much for entering #CreditCrunchMunch:-)