As you know, I love my slow cooker. Ahem, my two slow cookers... and I use them very regularly. One thing I haven't really tried to cook in them is pulled pork. Pulled pork is everywhere! It came out of nowhere and now you see pulled pork sandwiches in shops, pulled pork on restaurant menus, ready to eat pulled pork in supermarkets and so on. I have eaten pulled pork and enjoyed it, so it was about time I made some!
Pork and apple are a classic combination, so it seemed a good place to start. I used to make a pork and cider casserole quite often (note to self- must resurrect that recipe this winter!), so that seemed that a good flavour combination to go with. I used the eating apples that I had to hand, to add more apple flavour to the cider. They were Gala apples, and if you prefer things quite sweet, then go with that. I prefer the more "appley" flavour of a slightly more tart variety. If that's you, then go for Pink Lady or Granny Smith. As far as the Cider itself goes, choose your favourite, if you have one. I don't drink, so I went for a fairly local brand and it worked well.
The great thing about pulled pork is that you get a lot of it, so you will definitely have leftovers for sandwiches. I had mine on a salad for lunch the next day and really enjoyed it.
Ingredients
3kg boneless pork shoulder
1 onion, chopped
1 apple, chopped
100 ml apple cider
2 tbsp cider vinegar
2 tbsp brown sugar
1 garlic clove, crushed
1 tsp cinammon
1 tsp salt
Method
1. Cut the string from around the pork and discard it. Remove as much fat as you can.
2. Put the chopped onion, apple and the garlic into the bottom of the slow cooker.
3. Mix the vinegar, cider, salt, cinnamon and brown sugar together well in a bowl.
4. Place the pork shoulder in the slow cooker, on top of the onions, apple and the garlic.
5. Pour the liquid over the pork.
6. Put the slow cooker on low for 7-8 hours.
7. The pork should shred really easily. If it doesn't, then leave it to cook for another hour. If there was any fat left on the meat, remove that first and then shred the meat on a chopping board or large plate.
8. Return the shredded meat to the slow cooker pan and mix the remaining liquid, apple and onion through it.
9. Serve in buns for sandwiches or with rice and peas, or over a baked potato, so many options!
Pork and apple are a classic combination, so it seemed a good place to start. I used to make a pork and cider casserole quite often (note to self- must resurrect that recipe this winter!), so that seemed that a good flavour combination to go with. I used the eating apples that I had to hand, to add more apple flavour to the cider. They were Gala apples, and if you prefer things quite sweet, then go with that. I prefer the more "appley" flavour of a slightly more tart variety. If that's you, then go for Pink Lady or Granny Smith. As far as the Cider itself goes, choose your favourite, if you have one. I don't drink, so I went for a fairly local brand and it worked well.
The great thing about pulled pork is that you get a lot of it, so you will definitely have leftovers for sandwiches. I had mine on a salad for lunch the next day and really enjoyed it.
Ingredients
3kg boneless pork shoulder
1 onion, chopped
1 apple, chopped
100 ml apple cider
2 tbsp cider vinegar
2 tbsp brown sugar
1 garlic clove, crushed
1 tsp cinammon
1 tsp salt
Method
1. Cut the string from around the pork and discard it. Remove as much fat as you can.
2. Put the chopped onion, apple and the garlic into the bottom of the slow cooker.
3. Mix the vinegar, cider, salt, cinnamon and brown sugar together well in a bowl.
4. Place the pork shoulder in the slow cooker, on top of the onions, apple and the garlic.
5. Pour the liquid over the pork.
6. Put the slow cooker on low for 7-8 hours.
7. The pork should shred really easily. If it doesn't, then leave it to cook for another hour. If there was any fat left on the meat, remove that first and then shred the meat on a chopping board or large plate.
8. Return the shredded meat to the slow cooker pan and mix the remaining liquid, apple and onion through it.
9. Serve in buns for sandwiches or with rice and peas, or over a baked potato, so many options!
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