This Slow Cooker Pulled Pork is a recipe I have been trying to master for a long time now and I think I’ve finally cracked it! It’s so cheap to make, so easy to make & unbelievably tasty! Have I sold it to you yet? Good! Let’s get started.
Here is what you will need to make enough for approx 6-8 generously sized sandwiches.
*If you can, use a good quality, smoked paprika – it will make all the difference.
Let’s start with the marinade.
In a small bowl, mix together the paprika, salt, pepper, cayenne, garlic & thyme.
Then add in the honey, red wine vinegar, BBQ sauce & olive oil. Give it all a good mix and set to one side.
Peel & slice the onion in half then place at the bottom of the slow cooker, face down.
Slice the pork joint in half and place on top of the onions. (Leave the fat on, it adds a great deal of flavour & is easily removable once cooked.) Then pour over the marinade. Try to cover as much meat as possible – it doesn’t matter if some of it falls to the bottom.
Lastly, pop the lid on and cook on low for about 6 hours or until the meat just falls apart.
When it’s ready. Turn the slow cooker off and transfer the meat to a large bowl.
Remove the fat, then using 2 forks back to back – shred the meat.
Don’t forget about those onions! Take them out, finely dice them (be careful, they’ll be a bit slippy) and add them straight back into the meat.
Then pop the whole lot back into the slow cooker along with those gorgeous juices. Give it a good mix and you are good to go!
If there is a little too much juice for your liking – simply put the slow cooker on high but leave the lid off. Cook until it’s the consistency you want (it shouldn’t take too long) and stir occasionally.
Then serve your pulled pork warmed in crusty cobs or mini ciabattas with a generous helping of coleslaw. (Use gluten free if you are coeliac.)
Considering how heavenly this is, it really is SO cheap! I had all the spices in my cupboards already and the meat cost me less than £3. Now that’s the kind of maths I like to do. Bargain!
Anyway, I hope you enjoyed this week’s post lovelies, until next time.
Tags: Gluten Free