Pulled Pork is a thing and it has been for a while now so I thought I had better put together a recipe. I’m a late bloomer with some things, but apart from bacon, I’m not really into pork. However, pulled pork is everywhere and when I tried a BBQ pulled pork and coleslaw burger at a fantastic burger place around the corner from me, I was hooked.
Deciding to make this pork dish for myself was a no brainer as I love experimenting with recipes. I got a boned shoulder of pork and made up a mix of yummy BBQie seasonings and went from there. The first lots was delicious, so I basically kept it the same, just added some cinnamon, which I think gives it a nice little flavour kick. After it is cooked, it is a little bit fiddly to drain, pull the pork and then put the BBQ sauce in, but really not that much hassle for the great taste. Mashed potato and steamed veggies goes really well, but a nice fresh bread roll and some coleslaw is always a winner. Its even easy to serve both ways and keep the whole family happy!
2 – 3 kg large boned pork shoulder or blade (or what ever size your slow cooker can fit in it)
2 brown onions
3 cloves garlic
1 tablespoon brown sugar
1 tablespoon of smokey paprika
1 teaspoon of salt
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon cinnamon
2 teaspoons chilli jam (recipe on my blog) or a good sweet chilli sauce
1/2 cup red wine
1/2 cup water
1 – 2 cups your favourite BBQ Sauce
1. Place finely chopped onions and garlic in the bottom of the slow cooker and cover with wine and water.
2. In a bowl combine sugar, salt, cumin, coriander, cinnamon, chilli jam (or sauce) and smokey paprika and mix well.
3. Massage spice mixture into the pork shoulder and place pork into slow cooker.
4. Cook in High for 6-8 hours depending on how big the shoulder is.
5. When cooked transfer pork to a large plate and using fork, pull apart. If it isn’t coming apart easily it’s not cooked, so just pop it back in the slow cooker.
6. Poor the rest of the contents of the slow cooker through a sieve (onion, garlic, and liquid) keeping about a cup of the liquid. Return the cooked onion and garlic to the slow cooker as well as the pulled pork, then add your favourite BBQ sauce, depending on your taste.
7. Add the ½ or 1 cup of reserved liquid back to the pork, to keep it moist and cook for another hour on high with the lid off.
Please note you could make this the day before and then do step 7 to reheat and serve.
8. Serve pulled pork your favourite way. Mine is on a nice soft roll with creamy coleslaw and dill pickles.
1. Place onions and garlic into mixing bowl and chop 5 seconds/speed 5, scrape down the side of the bowl.
Pulled Pork and Coleslaw sliders (pictured below) are my favourite. It is also delicious as an alternative nachos topping to beef, in a wrap or just have it with a salad on the side its good anyway you like it!
This pulled pork freezes and reheats really well, just be careful to slowly reheat back in the slow cooker or covered in the oven. If you use the microwave it tends to become a bit tough.