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
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!