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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.

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