Slow Cooker Pulled Pork

Slow Cooker Pulled PorkThis 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.

  • 1 1/2 tbsp Paprika *
  • 1 tbsp Sea Salt
  • 1 tsp Coarse Black Pepper
  • 1/2 tsp Cayenne Pepper
  • 1/2 tsp Garlic Powder
  • 1/4 tsp Dried Thyme
  • 85g Honey
  • 2 tbsp/30ml Red Wine Vinegar
  • 2 tbsp BBQ Sauce
  • 1 1/2 tbsp Olive Oil
  • 1 Onion
  • 1kg Boneless Pork Shoulder Joint (Fat on)

*If you can, use a good quality, smoked paprika – it will make all the difference.

Equipiment

  • Slow Cooker (mine is 3.3 litre)

Let’s start with the marinade.

In a small bowl, mix together the paprika, salt, pepper, cayenne, garlic & thyme.

Slow Cooker Pulled PorkThen add in the honey, red wine vinegar, BBQ sauce & olive oil. Give it all a good mix and set to one side.

Slow Cooker Pulled PorkPeel & slice the onion in half then place at the bottom of the slow cooker, face down.

Slow Cooker Pulled PorkSlice 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.

Slow Cooker Pulled PorkLastly, pop the lid on and cook on low for about 6 hours or until the meat just falls apart.

Slow Cooker Pulled PorkWhen 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.

Slow Cooker Pulled PorkDon’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!

Slow Cooker Pulled PorkIf 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 warmed in crusty cobs or mini ciabattas with a generous helping of coleslaw. (Use gluten free is you are coeliac.)

Slow Cooker Pulled PorkDidn’t I tell you it was easy? It’s the perfect addition to your summer BBQ. Spend 5 minutes preparing it in the morning then leave the slow cooker to do all the hard work for you. Genius! I guarantee your guests will fall in love with both you and the pork!

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!

In other news, have I told you about Stellar/James Martin’s new soft grip tools range? No?Stellar James Martin Soft Grip Tools

Stellar James Martin Soft Grip ToolsBefore the cynical among you ask, no they’re not paying me to say this. I genuinely love Stellar cookware and have used their stuff since I’ve ruled my own kitchen! It really is fantastic quality. But then, you wouldn’t expect anything less from products that come with a lifetime guarantee though would you?

This range is no exception. Their soft grip handles make them extremely comfortable & safe to use. Not to mention how robust they feel in the hand. Just picking them up – you know they’re not the usual cheap cack you get from the supermarkets and that they’re definitely going to last. I for one, will be using them all the time! If you want to know more, check out the Stellar site HERE.

Anyway, I hope you enjoyed this week’s post lovelies, until next time.

Miss KitchenMason

Home Made Sausages & Toad in the Hole!

Home Made Sausages & Toad In The Hole

When I got my beloved Kenwood mixer for Christmas, there was an offer to get a free attachment with it. I asked for my first choice and low and behold, one month later my mincer/sausage making attachment arrived! I’ve been dying to give it a try for ages and this weekend I finally did it. I only went and made my own flippin sausages!

Obviously this requires a mincer & sausage maker to actually make the sausages – but you could just use regular shop/butcher bought sausages for the toad in the hole recipe.

Here is what you will need to make about 6-8 sausages.

  • 600g Pork (Half lean meat & half fat) COLD
  • 100g Breadcrumbs
  • 1 Egg
  • 1tsp Dried Sage
  • 1/2tsp Garlic powder
  • 1/2 tsp Onion Powder
  • Plenty of Salt & Pepper
  • Sausage Casings (from the butcher)

Here is what you will need to make Toad in the hole for about 4 people.

  • 8 Sausages
  • 150g Plain Flour
  • 200ml Whole Milk
  • 2 Whole Eggs
  • 2 Egg Whites
  • Salt & Pepper
  • 1 tsp Oregano (Optional)
  • 2 tbsp Olive Oil OR Goose Fat

First up – soak the casings in cold water for at least 30 minutes.

Set up your mincer according to the manufacturers instructions. Make sure that your meat/fat is really cold.

MincingWhen you’ve ran it all through the machine, transfer the mince to a large bowl.

Soak the breadcrumbs in water then pass through a sieve and squeeze out any excess water. Place the breadcrumbs into the mince and add the egg, sage, garlic powder, onion powder and plenty of salt & pepper. Mix well and place in the fridge to keep cold.

Sausage Filling Ready!Change your attachment to the sausage maker. Take one end of the casing and place it under a tap – then squirt water inside. This will help make it easier to get it onto the attachment.

Wet the nozzle and then precede to feed the casing onto it. (Keep your rude thoughts to yourself please!) Tie a knot in the end.

Preparing the casingUsing the machines instructions, push the meat through and gently fill the case with the prepared cold meat until you have one giant sausage. (Again, rude thoughts…)

Giant Sausage!When all the meat has been pushed through, remove it from the machine. From the tied end – start to twist where you want your sausages. Always twist one away from you then the next one towards you and so on. When you get to the end – tie a knot and cut the excess casing off.

Home Made Sausages!Store them in the fridge until you need them.

Toad in the Hole

Prepare the batter by whisking together the milk, eggs, egg whites, oregano and salt & pepper. Sift the flour into a bowl then gradually add in the liquid (whilst still whisking) until you get a smooth batter. Alternatively you could put all the ingredients in a food processor and blitz until you achieve the same result.

BatterLeave the batter to rest for at least half an hour or up to 2 hours.

Preheat your oven to 220°C/Fan 200°C.

Place the sausages into a roasting tray along with the olive oil/goose fat and put into the oven to roast for 10 minutes.

Roasting SausagesGive the batter a little whisk through.

Take the roasting tray out the oven then, whilst the fat is still hot and spitting – pour in the batter and put straight back into the oven.

Toad in the HoleBake for another 20 minutes or until risen and golden.

Home Made Sausages & Toad In The Hole

Serve with carrots and gravy. Or even with beans if that takes your fancy.

I must say though, I can’t believe how filling this dish is. Considering how cheap it is to make I was pleasantly surprised at the size of the hole it filled! And it was thoroughly satisfying to have a go at making my own sausages. One I will be making again I think!

And on that note I bid you lovely lot adieu.

Miss KitchenMason

Honey Garlic Chicken

This Sunday I fancied a lazy dinner. Well, Sunday is supposed to be a day of rest isn’t it?! I decided to get the slow cooker out the cupboard and dust it off for this magnificently tasty chicken dish. (I adapted the recipe from the brilliant Taste & Tell blog.)

Here is what you will need to feed 2 lazy hungry people. (Easily doubled)

  • 4 Skinless, Boneless Chicken Thighs
  • 1 Large Garlic clove (or 2 medium)
  • 60ml Soy Sauce
  • 60ml Ketchup
  • 60ml Honey

Firstly, measure out the soy sauce, ketchup and honey into a jug. Then finely chop the garlic and stir it all together.

Next, season the chicken on both sides with salt & pepper and pop it in your slow cooker in a single layer along the bottom.

Pour over the sauce and make sure that all the chicken is covered – then pop the lid on and cook on low for 4-6 hours until the chicken is cooked through.

Check the chicken at 4 hours – you don’t want to overcook it and make it dry. You can baste it occasionally if you want to, just to make sure the chicken is covered in the sauce to keep it moist.

When the chicken is cooked you can do one of two things. (I don’t really have any preference now I have tried it both ways.) Either remove the chicken and keep warm then pour the sauce in a heavy pan and reduce until you get your desired consistency OR Tip the whole lot (including the chicken) into a heavy pan and reduce until you get your desired consistency. It doesn’t really matter which way to be honest.

When the sauce is at the consistency you want, serve it up with some cooked rice. If you want to keep it gluten free, serve with a side salad, or anything else you like really! But I had mine with some rice and it worked beautifully.

What can I say about this dish? It’s simple, it’s marvellously delicious & the slow cooker does all the work for you. Oh, and chicken thighs are a cheap cut of meat so it’s good to your purse strings too!

Why wouldn’t you try this dish?!

And on that note, au revoir my lovelies!

Miss KitchenMason