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By Candace Brook

Recipe: Slow Cooked Pulled Pork 

Recipe: Slow Cooked Pulled Pork 

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

  • Servings: Approx 6-8 people depending on size of pork
  • Difficulty: Easy
  • Print

Ingredients


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

Directions

  1. Place onions and garlic into the slow cooker in an even layer and pour on stock.
  2. Combine sugar, spices* and measured salt in a small bowl *See recipe notes
  3. Remove the fat from the pork shoulder if present
  4. Pat down the pork with paper towel
  5. Rub the spice mixture all over the pork and place into the slow cooker on top of the onions etc
  6. Place on low for 8-10 hours, or on high for 6-8 hours
  7. After set amount of time, turn off the slow cooker, remove the pork.
  8. Strain the onion mixture from the slow cooker into a bowl and return the solid bits (onions) to the slow cooker. Set liquid aside
  9. If the pork has a bone, discard it. Using 2 forks, shred the pork into bite sized pieces, discarding any large pieces of fat
  10. Return the shredded meat to the slow cooker and add the BBQ sauce. Mix until combined
  11. Taste and season as required
  12. Serve in bread rolls with coleslaw

If you’re not using the BBQ sauce, use a spoon to scoop and discard the fat from the surface of the strained cooking liquid and then add 1/4 cup at a time to the slow cooker until the pork is sufficiently moistened.

*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!

Delicious!!!

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