Pulled Pork (Serves: 6/8 – Preparation time: +8hrs)

I’m back to cooking low and slow – as I’ve mentioned before it is a very simple way of cooking in terms of effort.  The key is to ensure that you have plenty of time to let the meat gently cook, it should not be rushed and don’t be tempted to turn up the heat to speed up the process.  By cooking the meat low and for a long period of time the meat will become beautifully tender and become infused by flavours of the herbs and spices.

The dry rub has a slight warmth to it from the combination of chillies used and cayenne pepper however it is not over powering. The smoked paprika and chipotle chilli flakes give the dry rub a wonderful aroma of barbecues and bonfires which adds to the overall flavour of the pork. If you don’t have smoked paprika in your spice cupboard at home I would strongly recommend getting some and giving it a try – it is great in soups, chilli con carne and hummus.

I cooked the pulled pork in my slow cooker on the lowest setting.  If you don’t have a slow cooker then cook it in a heavy casserole (with lid) and cook in the over at 120°C for 6-8 hours.

Serving suggestions:

  • serve as you would fajitas with homemade salsa, grated cheese, sour cream and guacamole.  If you are looking to be slightly healthier then replace the tortilla wraps with lettuce leaves; or
  • serve in brioche buns with barbecue sauce, coleslaw and chips.

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Pulled Pork
Serves: 6-8
Preparation time: +8hrs

Ingredients:

  • 3-3.5 kg pork joint
  • 1 whole chilli
  • 3 garlic cloves
  • 250 ml chicken stock

For the dry rub:

  • 2 tbsp soft light brown sugar
  • 1 tbsp hot chilli powder
  • 1 tsp cumin
  • 1/2 tbsp cinnamon
  • 1 tsp paprika
  • 1 tbsp sweet paprika
  • 1 tsp smoked paprika
  • 1 tsp cayenne pepper
  • 1/2 tsp dried chipotle chilli flakes
  • 1 tbsp oregano
  • 1/2 tsp fennel seeds
  • 1 tbsp salt

Steps:

  1. Create a dry rub out of the spices herbs and sugar.
  2. Pat the pork joint dry with some kitchen roll then spread the dry rub all over the joint making sure that it is well coasted.  Leave to marinade ideally overnight or at the minimum for 1 hour.
  3. Place the joint in a slow cooker with the stock, chilli and garlic and cook on the lowest setting for 6-8 hours when the fat should easily lift off the joint and the meat should easily pull apart using two forks.
  4. To serve remove the fat, shred the meat and pour over the cooking liquor having first removed any fat.

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