I wanted to make pulled pork in a slow cooker with fresh ingredients and less salt so I read round and came up with this recipe based upon about 10 different recipes I found. Amazingly enough it turned out to be a big hit, delicious pulled pork that is juicy and full of flavour. I decided not to marinate the pork like many other recipes do, I figured slow cooking for 6 to 8 hours would do the same... and the result was good. My kids do not like chilli at the moment so I did not put any in and just added hot sauce to my sandwich.
Makes: 8 pulled pork sandwiches
2 tablespoons oil
2kg bone-in pork shoulder
1 medium onion, cut into rings
6 garlic cloves, crushed
225ml white wine vinegar
125ml apple vinegar
250ml chicken stock
5 tablespoons soft brown sugar
2 tablespoons Worcestershire sauce
2 teaspoons dry English mustard powder
2 tablespoons tomarto sauce
2 teaspoons dried thyme
1 pinch ground cinnamon (just a pinch, no more)
6 to 8 slices smoked cheese
6 to 8 burger buns
coleslaw (shop bought is fine)
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Add the oil to a large frying pan and brown the pork shoulder on all sides. The oil can be a bit spitty but I think it was worth it for the extra flavour.
While the pork is browning chop your onion and crush the garlic.
In a large pan add the vinegar, stock, sugar, Worcestershire sauce, thyme, mustard, tomato sauce, garlic, thyme and cinnamon (basically everything except the onion and pork) then warm up and simmer for 2 to 3 minutes.
Scatter the onions around the bottom of the slow cooker and place the pork on top of them. Pour over the broth. Place the lid on, turn the slow cooker onto its highest setting and cook for a minimum of 6 hours. You can leave it in there for 8 to 10 hours.
You will know the pork is ready because it will start falling apart when you prod it with a fork. Take the pork out of the slow cooker and leave it to stand for 10 to 20 minutes.
Strain the stock to get all the lumps out. Skim as much of the fat of the top of the stock as you can then place to one side.
With two forks shred up the pork. Remove any lumps of fat you find and of course any bones.
Add the shredded pork back into the slow cooker and add 1 to 2 cups of the stock and mix it in. The pork should soak all the stock up, don't add so much that it is sitting in stock. Place the lid back on and let it all warm through again, about 20 minutes.
To Serve: To build the sandwich add a slice of smoked cheese on the bottom bun, then a good pile of pulled pork and finished off with a big serve of coleslaw.