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Pulled Pork

Main Ingredients:

  • A big bit of pork ­- but doesn’t have to be fancy. Shoulder or butt will work fine. Get the biggest bit that will fit in the slow cooker you have. It is the gift that keeps on giving. ­
  • Onions ­
  • Garlic ­
  • Root beer (any old root beer seems to work great. Have tried expensive boutique stuff and cheap A&W and it doesn’t seem to make a difference). Generally a 500ml bottle will do the trick

Slow cooker sauce:

  • Anything that you think will work. But mainly bbq sauce, worchester sauce, chilli sauce, balsamic vinegar, teriyaki sauce, salt, pepper, freshly minced garlic, paprika, chipotle seasoning and anything else that seems like a good idea.

Coleslaw Ingredients:

  • Carrot
  • Red Cabbage
  • Green Cabbage
  • 1/2 red onion
  • handful of mint leaves

Dressing

  • 250 ml of plain yoghurt (or mayo)
  • 2 tbsp mustard salt pepper
  • 1 mint
  • olive oil
  • 1/2 lemon juice

Method:

  • Lather up the pork with the slow cooker sauce you concoct.
  • Leave the pork to sit for a while (if you can do it the night before & leave it in the fridge, all the better, but no drama if you can’t).
  • Chop up a big onion (or two smaller ones) and chuck it in the slow cooker. Maybe a couple more cloves of garlic for good measure. I have also added chopped green chillis in here for a few batches ­ they are good too.
  • Chuck the pork on top of the bed of onion and stuff.
  • Pour over enough root beer to almost cover the pork ­ you may have to top up with a little water. Doesn’t have to drown the pork, so don’t worry if there is a bit sticking out the top.
  • Chuck that sucker on low and let it cook for 6­8 hours (or longer ­ 6 hours min though). You may like to turn it after a few hours if there is a big bit sticking out of the liquid.
  • After that time grab the pork out and chuck it in a bowl. It should pretty much be falling apart. You can now commence the pulling of the pork.
  • While you are doing that, grab all that good liquid and stuff that is left in the slow cooker and pour it into a pot. Let it sit for a minute, and there will be a layer of fat floating on top. Skim some of this off ­ as much as you want/can be bothered, and chuck the pot on the stove and boil that sucker up. The aim of the game is to reduce that runny liquid down to a nice sauce consistency. You will want to stir this from time to time.
  • Add the now pulled pork back to the slow cooker with a generous dash of your favorite BBQ sauce, put it on its lowest setting, and wait for the sauce to reduce.
  • Once the sauce is looking thick but not­to­thick put that in the slow cooker too. Stir it all about, leave it to sit for 5 mins (or as long as you want) on a super low setting to absorb all that good stuff.
  • Serve on buns with coleslaw.

Use leftovers in creative ways (pulled pork pizza is awesome btw).

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