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Pulled pork (in the Cook's Essentials slow cooker)

 

For the 1.5 litre cooker:

1 onion, peeled and sliced

2 cloves garlic, peeled and crushed

1tsp soft dark brown sugar

1tsp smoked paprika

1tsp chilli powder

½ tsp salt

¼ tsp ground cumin

¼ tsp ground cinnamon

Twist black pepper

1.25kg (2lb 12oz) joint pork shoulder

300ml (½ pt) chicken stock

 

How to make it...

 

Place the onion and garlic in the base of the slow cooker.  Mix together the spices in a bowl.  Use a knife to remove the skin on the pork then rub the spice mix all over the joint.

 

Place joint into the slow cooker and pour the stock over.

 

Cover with the lid, select ‘High’ and cook for 6 hours or 'Low' and cook for 10 hours.

 

Remove the meat to a chopping board and shred using a pair of forks.  Serve in warm bread rolls with barbecue sauce.

s i m o n   b r o w n . t v

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