While the world was waiting and watching for April the giraffe from Animal Adventure Park to give birth, we decided on our mini trip to Sydney we would treat our girls to a giraffe encounter at Taronga Zoo. We were not disappointed. Taronga Zoo itself is an amazing […]
Month: April 2017
Who doesn’t love a pulled pork roll with fresh coleslaw. So yummy!
I was at my hairdressers getting a much needed colouring and style cut, when she had to start making pulled pork for her daughters dinner and wow, it smelt amazing. So I knew I had to try it.
This is a no fuss recipe, it makes enough to feed a crowd or you can go back for seconds!
Slow Cooked Pulled Pork
2 medium onions, chopped into quarters
2 tsp minced garlic or 4 whole cloves (depending on your preference)
1 cup low salt chicken stock
1 tbsp brown sugar
1 tbsp Hungarian paprika
1 tbsp salt
1 tbsp pepper (grinder style)
1/2 tsp ground cumin
1/4 tsp ground cinnamon
1 cup BBQ sauce
1 boneless or bone in pork shoulder
- Place onions and garlic into the slow cooker in an even layer and pour on stock.
- Combine sugar, spices* and measured salt in a small bowl *See recipe notes
- Remove the fat from the pork shoulder if present
- Pat down the pork with paper towel
- Rub the spice mixture all over the pork and place into the slow cooker on top of the onions etc
- Place on low for 8-10 hours, or on high for 6-8 hours
- After set amount of time, turn off the slow cooker, remove the pork.
- Strain the onion mixture from the slow cooker into a bowl and return the solid bits (onions) to the slow cooker. Set liquid aside
- If the pork has a bone, discard it. Using 2 forks, shred the pork into bite sized pieces, discarding any large pieces of fat
- Return the shredded meat to the slow cooker and add the BBQ sauce. Mix until combined
- Taste and season as required
- Serve in bread rolls with coleslaw
*The rub is all about taste and smell. I put the recommended amounts in then adjusted to our tastes. Like more cumin? Add it! Like cinnamon? Add more. Make it to your taste!
Original recipe from Chowhound
Served on a multigrain roll with kale slaw, it was amazing!
We decided the pork was moist enough to skip putting it back in the cooker with BBQ sauce and the juices, so I opted to top the meat off with a squirt of it instead.
Totally worth the 6-8 hour wait!