Amazingly Easy Slow Cooker Pulled Pork. Just let your slow cooker do all the work for you.
Easy Slow Cooker Pulled Pork
This is possibly one of the most rewarding dinners I make in the slow cooker. The meat is so full of flavour and just falls apart when it’s done. Last night we had it with roast veggies and a fennel and orange salad, inspired my weekend cooking class with Jude Blereau and Holly Davis. These two women are so inspiring in the kitchen, was amazing to spend the day in Jude’s kitchen cooking and talking about how to get the most nutrients (and flavour) out of your food.
I have changed a few of my daily habits, which I feel really great about. On school mornings, we are having overnight soaked oats porridge with local raw honey and a dollop of my new ferment, filmjölk. (Thank You Holly Davis for the starter). So much better than Samurai’s normal choice of Nutrigrain and cream!
This Easy Slow Cooker Pulled Pork takes about 2 minutes to prepare, then just set and forget. It freezes really well or is perfect made into burgers with coleslaw the following night. Just pat dry your pork with paper towel, rub the dry spices all over, then place on top of the onions, garlic and stock in the slow cooker. Put it on high and let it cook all day.
Easy Slow Cooker Pulled Pork
- Yield: 8-10 1x
Description
Ingredients
- 2kg pork shoulder, boneless
- 2 brown onions, sliced thinly
- 4 cloves garlic, sliced thinly
- 1 cup chicken stock
- 1 tablespoon brown sugar
- 1 tablespoon salt
- 1/2 teaspoon chilli powder (optional)
- 1/2 teaspoon ground cumin
- 1/4 teaspoon cinnamon
Instructions
SLOW COOKER METHOD
Layer the onions and garlic on the bottom of your slow cooker, pour over the chicken stock.
Combine spices in a bowl, pat dry the pork, then rub with the spice mix.
Add pork to the slow cooker, top with lid and cook on high for 4 -6 hours, baste meat with liquid every hour or two, if required add more water.
Once cooked remove any excess fat. Using two forks shred the meat and serve.
OVEN METHOD
Turn oven up to the highest temperature, then reduce to 130⁰C when you put the meat in.
Layer the onions and garlic on the bottom of an oven proof casserole dish then pour over the chicken stock. Combine spices in a bowl, pat dry the pork, then rub with the spice mix.
Add pork to the dish, top with a lid and cook for 4-6 hours, baste meat with liquid every hour or two, if required add more water.
Once cooked remove any excess fat. Using two forks shred the meat and serve.
Notes
This freezes really well, or use for leftovers within 3 days.
If you don’t yet have yourself a slow cooker, you can get one here from Amazon Australia. Perfect for warming Winter dinners.
Sunbeam 5.5L Slow Cooker, Stainless Steel
(*this is an affiliate link to a product I use myself)
