Sunday, 22 March 2015
Easy Slow Cooker Spicy Pulled Pork
Pulled pork in a bread roll is one of my boyfriend's favourites. I've made it before but there are many different recipes; last time I made a spice rub which I rubbed over the pork, and made a liquid broth that it sat in inside the slow cooker; at the end you can reduce the sauce in a saucepan to serve with the pork.
There is also this much quicker recipe which cooks the pork dry. It comes from The Slow Cooker recipe book and is a recipe for Spicy Pulled Pork.
To serve 4 generously, you need:
approx. 1.5kg boned and rolled pork shoulder
2 tbsp. brown sugar
2 tbsp. Worcestershire sauce
1 tbsp. mustard, American or Dijon or similar
2 tbsp. tomato ketchup
1 tbsp. cider vinegar or white wine vinegar
bread rolls and lettuce to serve
The recipe says you should slice the onions but you will actually be resting your pork shoulder on top of them; without a liquid the pork would otherwise stick to the bottom of the slow cooker. So instead I recommend slicing the onions in half, and slicing off the root so they sit flat and then resting the pork on top.
Mix all the other ingredients in a bowl and spoon the sauce over the pork, getting it right inside the folds.
Put your slow cooker onto slow for 6 hours or your closest setting and that's it!
It was lovely coming home to the pork already cooked; all I had to do was carefully lift it from the pan and shred it, and fill the bread rolls. OK and cook some chips as well!
I'm sending this to the Slow Cooked Challenge, hosted by Janice at Farmersgirl kitchen, as her theme this month is spicy.