Pulled pork

I recently got myself a slow cooker. The idea of being able to leave something on while you are at work and come home to a delicious meal all cooked for you was very very tempting!

So I convinced the boy that I NEEDED one and told him all about the tender meats we will soon be eating and the slow cooker was all mine!

Having seen a lot of talk around the blogosphere lately about pulled pork, I had been VERY tempted to try it, so there was no better dish for my first slow cooker meal than pulled pork!

The recipe I used was from Blithely Unaware, and although not specifically for a slow cooker, it was easily adaptable. The only change I would make in the future is to cut down on the  amount of liquid used as I had quite a lot leftover.

The end result was absolutely beautiful! We both could not stop eating and went back for seconds! I will be making this again at some stage as it was highly addictive.

Pulled Pork

1 Diced Onion

Butter

Cayenne Pepper

Paprika

Dried Oregano

Seeded Mustard

Caster Sugar

White Vinegar

Soy Sauce

Worcestershire Sauce

1 X tinned tomato

Salt and Pepper

 

Shoulder of pork – butterflied, sans the fat. Ask your butcher to do this!!!

 

Marinade:

Sweat 1 diced onion in 50g butter for 5 mins on lowest heat

Add 1 tbsp cayenne pepper, 1 tsp paprika, 1 tbsp dried oregano and 1 tsp seeded mustard.
Cook for a further 2 minutes

Add 4 tbsp caster sugar, cook for a further 2 mins

Add 100ml white vinegar
Turn heat to full
When boiling add 1 tin diced tomato, 1 tbsp Worcestershire Sauce, 30 mls Soy Sauce and season with salt and pepper.
Cook until combined and thick, (about 5 minutes)

Pour your marinade while hot over a butterflied pork shoulder and leave to marinate for 15 minutes.

Cook butterflied pork shoulder on hot A bbq until the outside begins to caramelize then remove from heat.

Place pork in pot with remaining marinade and 5lt vegetable/chicken stock.

Simmer covered on lowest possible heat for at least 5-6 hours,
check occasionally to ensure bottom does not stick.

After 5-6 hours, remove lid and cook on a medium heat, stirring frequently until meat is broken up and combined into a thick chunky sauce.

Serve with mash or in a soft bread roll with tasty cheese and wholegrain mustard.

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