If I am ever at a food festival or market my nose betrays me by ignoring all other stalls and drags me towards the pulled pork. Whether it is on a roll, wrap or by itself it can do no wrong. Yet I couldn’t help but wonder if there are so many people that sell this, it mustn’t be too hard to make. My boyfriends birthday was coming up and I had set myself the challenge to find out.
Click on the video below to see how I got on,underneath I will put the recipe and ingredients.
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I was so surprised how well priced this entire meal was and because of this I will definitely be making it again, if I hadn’t made it for a very hungry person (not me funnily enough) it probably would have lasted a couple of days. Let’s not forget it tasted incredible, and as much as I moan and scrutinize about food I judge myself harder than most.
- 1.5kg of boneless pork shoulder
- 1/8 cup Cumin
- 1/8 cup Dark Brown Sugar
- 1/4 cup Paprika
- 1/8 cup Chilli Powder
- 1/8 cup Salt
- 1/8 cup Black Pepper
To cook with pork:
- 1 Red Onion
- 1 White Onion
- 5 Garlic Cloves
- 400 ml Chicken Stock
- 1/2 White Cabbage
- 1 Red Onion
- 3 Carrots
- 3 Apples
- Pinch of Salt
- Pinch of Pepper
- 4 tbsp Mayonnaise
- Drizzle of Extra Virgin Olive Oil
- Pinch of Cayenne Pepper
- 1 tbsp Red wine vinegar
- 1/2 Cup Apple Cider Vinegar
- 200g Dark Brown Sugar
- 1 tsp Black Pepper
- Pinch of Celery Salt
- 1/2 tsp Chilli Powder
- 2 tbsp of Tomato Ketchup
- Buy your favorite kind of buns, I am not going to judge. I was gutted because Sainsbury’s had sold out of Brioche so I had to go with Wholemeal.
- Put all of the ingredients for the dry rub onto the pork and massage into it. Once well covered in delicious seasonings place the pork into a bowl, cover it with cling film and leave in the fridge over night.
- The next day bring the pork out of the fridge and leave it for an hour so it becomes room temperature. Pop some oil in a large pan big enough for the shoulder and sear the pork on all sides at a high temperature.
- Cut the onions into chunks and put them and the garlic in a layer at the bottom of your slow cooker so that you can lie the pork shoulder on top of them without it touching the bottom of the pan. Pour in the broth, pop the lid on and put your slow cooker on high for 6-8 hours. (Mine was in for about 7 1/2) Until it starts falling apart when being prodded with a fork.
- For the coleslaw spiralize finely all of your fruit and veg (or use a knife if you haven’t given in to the trend). Add your salt, pepper, mayonnaise,olive oil, cayenne pepper and red wine vinegar. If you want some messy fun use your hands to mix, or if you are boring use something else.
- For the BBQ sauce (which turned out well first time and I was super surprised about it), pop all of your ingredients into a pan and mix it up until the sugar melts. It may become too thick (which mine did) so simply add tiny amounts of boiling water to the pan and mix it until it is at the consistency you would like (remember it is to cover the pork).
- THIS IS THE BEST PART. Turn your cooker off and move the pork to a chopping board (if you can, as mine fell apart within seconds and I was dancing with joy). Pull the pork into shreds, if you are a fan like me I am sure you know what it is supposed to look like.
- Put a sieve over a bowl and pour the contents of the slow cooker through it, you want to hold onto the chunky onion and garlic bits and throw away the liquor. Place these bits back into the slow cooker alongside the pulled pork and add the BBQ sauce, mix together to create heaven.
- GET YOUR BUNS OOT. Slap on your pork, wap on your coleslaw and stuff it in your gob. Because YOU my friend, yes you, deserve every second of wonderfulness coming your way.
Price: 5/5 (Pork shoulder was only £4.95)
Time: 4/5 (Took a while but I used and love my slow cooker so don’t really care, it is not the cut of meat you want to be rushing with)
19/20 from Cup of T!
Recommend: impressing your friends, a dinner party where you don’t have to think about the cooking as it does that itself, the sauce and coleslaw can be done in advance too. As a treat/cheat day dinner!
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