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Slow Cooker Pulled Pork Recipe

Slow Cooker Pulled Pork Recipe
 

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15 MINS 


 Low for 8-10 hours or on High for 4-6 hours


Serves 8-10 people

INGREDIENTS
2 kg boneless pork shoulder or pork butt
1 large onion, sliced
4 cloves garlic, minced
1 teaspoon smoked paprika
1 teaspoon ground cumin
1 teaspoon dried oregano
1 teaspoon brown sugar
1 teaspoon salt
1/2 teaspoon black pepper
1/2 teaspoon cayenne pepper (optional for heat)
250ml chicken broth
125ml apple cider vinegar
2 tablespoons tomato paste
2 tablespoons Worcestershire sauce
1 tablespoon Dijon mustard
4-6 crusty bread rolls or burger buns, for serving
Coleslaw, for topping (optional)

 

METHOD

1. Trim excess fat from the pork shoulder or butt. Cut it into large chunks for easier cooking.

 

2. In a small bowl, mix smoked paprika, ground cumin, dried oregano, brown sugar, salt, black pepper, and cayenne pepper (if using). Rub the spice mixture all over the pork pieces.

 

3. Place the sliced onion in the bottom of the slow cooker. Add the seasoned pork on top.

 

4. In a bowl, combine minced garlic, chicken broth, apple cider vinegar, tomato paste, Worcestershire sauce, and Dijon mustard. Mix well.

 

5. Pour the braising liquid over the pork in the slow cooker.

 

6. Cover the slow cooker and cook on low for 8-10 hours or on high for 4-6 hours, until the pork is tender and easily shreds with a fork.

 

7. Using two forks, shred the cooked pork directly in the slow cooker. Mix the shredded pork with the juices to enhance flavour.

 

8. Toast the bread rolls or burger buns. Spoon the pulled pork onto the buns.

 

9. Top the pulled pork with coleslaw for a refreshing crunch.



HANDY TIP

For added depth of flavor, you can finish the pulled pork under the broiler for a few minutes after shredding. Place the shredded pork on a baking sheet, drizzle with some of the cooking juices, and broil until the edges become crispy.

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