An American tribute.

Back in the day before kids, Daniel and I travelled a fair amount. Our biggest trip was in 2012 in a RV where we drove from Key West in the Florida Keys to New Jersey. This was a massive RV and slept 6 people which we hired for $1 a day to relocate it. We had such an adventure but it meant we could travel cheaply through USA. It was an amazing road trip and one we’ll never forget. The cuisine we had was part of the overall experience with pulled pork featured on our “most-loved” meals list.

While we travelled we noticed that a lot of places had pulled pork on the menu. The name to us didn’t give many clues and it didn’t have the popularity it does today. In the States, we often noticed it was served in sliders or rolls. While in Charleston, Daniel bought one to try while we were out and about sightseeing. Well, that changed us forever. It was truly delicious. The meat was so tender and flavoursome. Nothing like we’ve had before. It was accompanied with coleslaw in a fresh bread roll.

Now that we have kids, we unfortunately don’t get to travel much like we used to. But that means we can’t reminisce our times away through food. I might make this pulled pork dish maybe once every 6 weeks as it’s great to have as a meal at night then use leftovers in sandwiches. We like it a bit spicy but you can adjust the amount of chilli to your taste.

Pulled Pork

We first had pulled pork when in USA and since then we’ve been a fan of eating pork this way. The flavour is amazing and the pork itself is so incredibly tender. Add your favourite BBQ sauce once the pork is shredded to add an extra flavour dimension.

American, Lunch, Main Course, Pork

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Prep Time 10 minutes mins

Cook Time 8 hours hrs

Total Time 8 hours hrs 10 minutes mins

Servings 8 people

Ingredients

 

• 2 medium onions, thinly sliced
• 4 medium garlic cloves, thinly sliced
• 1 cup chicken stock
• 1 tablespoon dark brown sugar, packed
• 2-3 teaspoons cayenne pepper powder
• 1 tablespoon salt, plus more as needed
• 1/2 teaspoon ground cumin
• 1/4 teaspoon ground cinnamon
• 1 boneless or bone-in pork shoulder roast, twine or netting removed (approx 2kg)
• 1 cup barbecue sauce, optional

Instructions

 

• In a slow cooker, add the onions and garlic on the bottom.
• Mix all dry ingredients together and rub all over the pork.
• Lay the pork on top of the onions and garlic and add the stock.
• Place lid on the slow cooker and cook on high for 6-7 hours, or low for 8-9 hours.
• Once cooked, drain the liquid into a bowl or cup. Remove the skin and fat then using two forks, pull the meat apart to flake up.
• Add a little liquid back in to keep meat moist but not too wet then add your favourite sauce to give some depth to the flavour.

Notes

• We often serve this with cheese ‘biscuits’ and homemade coleslaw. The biscuit recipe is from from Red Lobster and resembles cheese scones in texture.
• You could serve this also with crusty fresh bread and a garden salad.
• Don’t let the leftovers go to waste as this is perfect in sandwiches. I like them in fresh sandwiches with grated cucumber and lettuce, Daniel likes them toasted with nothing else added!

Keyword American, Lunch, Main Course, Pork