Description
Ingredients
Scale
PULLED PORK:
- 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
- COLESLAW
- 1/2 head large cabbage, thinly sliced
- 1 carrot, grated
- 1 red apple, grated
- 2 celery stalks, finely sliced
- 2 spring onions, finely sliced
- 3 tablespoons mayonaise
- salt & pepper
- sour dough buns to serve
Instructions
PULLED PORK
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.
If you don’t have a slow cooker you can find an oven method in my post for Pulled Pork here.
COLESLAW
Combine all ingredients in a large bowl and mix well to combine.
Serve overflowing in a fresh sourdough bun.