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20160224_143448(1)

Slow Cooker Pulled Pork (Oven method included)

You have asked me for many recipes since I started my website and Facebook Page, this is the one you have requested more than any other so here it finally is.

I have fine tuned my recipe so it is very easy for you to make at home using your slow cooker or oven.

If you don’t have a slow cooker then may I suggest you buy one as you will save yourself a lot of time and money on electricity as slow cooking on a hob or in the oven uses a lot more power.

20160224_143448(1)

Ingredients

Allergens : Contains Gluten, Lactose Free

Lean Pork Shoulder – 1kg (allow extra 200g if the fat is attached)

Chopped Tomatoes – 2 x 400g

Onion – 1, chopped

Smoked Paprika – 1 tbsp

Dark Brown Sugar – 160g

Worcestershire Sauce – 2 tbsp

Lemon juice – 2 tsp

Malt Vinegar (white will do) – 2 tbsp

Derrycamma Farm Rapeseed Oil – 2 tbsp

Tomato Puree – 2 tbsp

Cumin Seeds – 2 tsp

Bay leaves – 4

TO SERVE

Floury or Seeded Baps – 4 – 6

Lettuce leaves

Coleslaw

Instructions

1

Getting Ready….

You will need – 1 Slow Cooker or 1 casserole dish, 1 colander or sieve, 1 hand blender and tin foil if using the

2

If using your oven, pre-heat it to 140c

3

Place all the ingredients (apart from the baps, coleslaw and lettuce) in the slow cooker or casserole dish, mix well cover with the lid or tin foil.

4

If using your slow cooker turn to low and cook for 5.5 to 6 hours, if using your oven cook for 4.5 to 5 hours.

5

When the time is up test the meat with a fork, if it pulls apart really easily it is ready, if not then cook a little longer

6

When ready remove the meat from the sauce and leave to one side to cool slightly.

7

Remove the bay leaves from the sauce then blend using your hand blender.

8

Strain the sauce and set to one side.

9

Shred the meat using your hands, ensure you remove any fat

10

Mix 4 tbsp of sauce with the meat.

11

Serve over floury or seeded baps with coleslaw, lettuce leaves and a drizzle of the sauce.

    • Fintan
    • 11th February 2017
    Reply

    Simplest, tastiest recipe ever!! Loved it and can’t wait to try others. 20 out of 10. How to impress guests….

      • Liam Boland - BiaMaith Chef
      • 12th February 2017
      Reply

      Thanks Fintan, glad you enjoyed it 🙂
      Liam

    • rachel
    • 7th March 2017
    Reply

    made this i dont really like pork but was yum and my lil boy and other half who loves pulled pork demolished it and said its the nicest they had by far

    • Emma
    • 30th May 2018
    Reply

    Hi, the butcher recommended pork neck to me for the recipe, can I still follow this method?

    1. Yes you can, the times should be the same.

    • Louise
    • 16th December 2018
    Reply

    Doubled the recipe as I used a 3kg ham. Gorgeous! Loads left over to make into more fab meals! The sauce is divine!

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