Now here is one of my new favourite dishes! I never really quite know what to do with pork, I usually just go for lamb or beef. In fact I would go as far as saying it’s one of my least favourite meats. However before Christmas I had a pulled pork panini at a café and was sent to heaven. The juices and texture were insane, and I decided to set my sights on attempting to make this.
I decided to cook it in the slow cooker as I kind of wanted a stress free piece of meat which kind of took care of itself. You can really tweak this recipe and make it your own in terms of the rub and marinade; this particular version created a level of sweetness which really complimented the spices.
Slow Cooked Pulled Pork (serves 4 with leftovers for sarnies the next day)
3 tbsp light brown sugar
2 tsp paprika
½ tsp ground cumin
1 tsp mustard powder
Salt and pepper
1 3-4 pound pork shoulder
2 tsp vegetable oil
½ cup apple cider vinegar
3 tbsp tomato puree
- Combine 1 tbsp brown sugar, the paprika, mustard powder, cumin, 2 tsp salt and 1.2 tsp pepper in a small bowl. Rub the spice mixture all over the pork
- Heat the vegetable oil in a large skillet; add the pork and cook, turning, until browned on all sides, for 5 minutes.
- Remove the pork and transfer to a plate, whisk ¾ cup water into the drippings in the skillet. Transfer the liquid to a slow cooker
- Add the vinegar, tomato puree, remaining 2 tbsp brown sugar and 2 cups water to the slow cooker and whisk to combine
- Add the pork, cover and cook on low for around 8 hours
- Remove the pork and transfer to a cutting board, using to forks and pulling the pork
- Strain the liquid into a saucepan, thickening with cornflour and bring to the boil, making the sauce and serve.
And here’s how it turned out: