I know I’m a late bloomer with some things, but, apart from a roast, I’m not really into pork. However, I seem to be seeing this pulled pork everywhere. I even tried a BBQ pulled pork and coleslaw burger at a fantastic burger place around the corner from me called “Burger Bro” and I was hooked. So I decided to make some for myself. 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 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. I am making mashed potato and steamed veggies tonight and eating left overs, but a nice fresh bread roll and some coleslaw is always a winner!
Large boned shoulder of Pork, skinned and most of the fat removed.
2 Brown Onions finely chopped
3 cloves of garlic chopped
1 Tablespoon of Brown Sugar
1 Tablespoon of smokey paprika
1 Teaspoon of salt
1 Teaspoon of ground cumin
1 Teaspoon of ground coriander
1 Teaspoon of cinnamon
2 Teaspoons of Chilli Jam or a good sweet chilli sauce (Click HERE for Chilli Jam Recipe)
1/2 cup red wine
1/2 cup water
1 – 2 cups of my Nana’s Tomato Relish (coming soon) or your favourite BBQ Sauce
1. Place 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, jam and smokey paprika and mix well
3. Massage spice mixture into the Pork Shoulder and place pork into slow cooker
Cook in High for 6 – 8 hours depending on how big the shoulder is.
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.
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 1 – 2 cups of my Nana’s Tomato Relish (coming soon) or your favourite BBQ sauce, depending on your taste.
Skim the fat off the liquid mixture and add a 1/3 of a cup of liquid to the mixture and cook for another 60 mins on high with the lid off .
Eat! I usually make Pork and Coleslaw sliders, but it is yummy with some steamed or roast vegetables or on a potato. It is delicious as an alternative nachos topping to beef or just have it with a salad or on its own, its good anyway you like it!