Everyone Likes Pulled Pork. Even Vegetarians.
For men it has to be one of the most loved things on the planet – up there with women in painted on bikinis, cars, explosions and beer. It’s also stupidly expensive in most restaurants even though it’s one of the cheapest cuts of meat you can buy. What’s more, it’s also versatile. You can pair it with most things – Burgers, Flat breads, Potato skins, Pizza, Nachos and other Man-centric foods.
You can cook it a few ways but this recipe is so easy it’s probably harder to mess up than to make a mouth watering feast. Seriously.
You will need a slow cooker but they’re so cheap to buy it’s almost a crime not to have one, I’d venture that they’re nearly as essential as having a fridge.
As easy as it is to make the thing you do need is time. Not preparation time but cooking time – slow and low is the key here. Hence the slow cooker…
You literally chuck the ingredients into the cooker and go and do something else for a few hours. This makes it great for a meal that can be prepped in the morning and ready when you come home from work/football/drinking.
Here are the ingredients, quantities should be varied depending on the size of the pork. The below is for a small rolled joint – about £4-6 in cost
Pork – Boneless shoulder is great
Chicken stock (enough to cover the Pork in the cooker)
Chilli flakes – 2 Tsp or 1 Tbsp of chilli powder
Cumin – 1Tbsp
Paprika (smoked is good but normal is fine)
Cinnamon – 1 Tsp
Garlic – I use 1 – 2 Tsp of lazy garlic or 2 to 3 cloves diced finely
Brown sugar – 1 Tbsp
Diced Onion (1/2 to 1 or more depending on the size of the Pork)
1) Put the diced onion and garlic at the bottom of the slow cooker.
2) Place the Pork on top and throw in the chilli, cumin, paprika, sugar and cinnamon.
3) Add chicken stock until the pork is just covered and turn on the cooker to a high setting.
4) Leave for about 6 hours.
After the Pork has done its time in the slow cooker take it out and using a fork scratch the side of the meat (not fat). If it comes away easily and looks like pulled pork it’s done. If it doesn’t then put back in for an hour and retest.
When it’s done take the pork out and remove the string and layer of fat and discard. Wrap the pork in foil and leave it. It’s now sauce time!
With the pork removed you’re left with the cooking stock and juices. Run these through a sieve into a waiting pan and bin the onion and garlic. They’ve done their job.
Put the pan on a high heat and boil until the sauce thickens up. You have two choices here. You can boil until half the stock evaporates giving you a BBQ juice you can splash liberally on the Pork as required or you can boil further until the sauce is a thicker BBQ.
Either way it’s awesome although the thinner sauce is good for moistening the pork again and you can add thick BBQ sauce like you would ketchup.
It all depends on what you want from your Pulled Pork.
Now get the foil off the pork and get two forks and shred away!