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

Em & Em’s Dinner Party 2013!

Em & Em's Dinner Party 2013!It’s that time again! Me and my good friend Emma decided to throw another dinner party for us and the fella’s. On the menu this time are some fantastic recipes and, of course, I’m going to share them with you lovely lot!

The main course we selected was adapted from This gorgeous ensemble by Raymond Blanc – pork chops with onion fried potatoes & roast carrots. And for the dessert, we made an insatiably indulgent Reese’s Peanut Butter Cup cheesecake!

So, without further ado, here is what you will need for the main course – serves 4.

Main Course

‘Pork Chops with Sautéd Potato Cubes and Syrup Glazed Carrots’

  • 4 Pork Chops, (on the bone) 1″ thick
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter

For the Potatoes

  • 6 Maris Piper Potatoes, medium sized
  • 2 tbsp Olive Oil
  • Sea Salt
  • Coarse/Freshly Ground Black Pepper
  • 40g Unsalted Butter
  • 2 Shallots, finely chopped
  • 2 Garlic Cloves, finely chopped
  • Half a Bunch of Fresh Parsley, chopped
  • Half a Bunch of Fresh Sage Leaves, chopped

For the Carrots

  • 5 Large Carrots, peeled & sliced at an angle
  • 1 tbsp Olive Oil
  • 1 tbsp Golden Syrup
  • Handful of Fresh Sage Leaves, roughly chopped
  • Sea Salt

To Serve

  • Honey Mustard (I used Maille)

Preheat your oven to 200°C/180°C Fan.

First thing’s first, get your pork chops out the fridge. Season both sides with a good helping of sea salt & coarse black pepper and press firmly into the meat. Leave to one side for about 30-60 minutes before cooking. (This helps the seasoning get into the meat.)

Place the peeled, sliced carrots in a large roasting tray along with the olive oil, golden syrup and sage leaves. Season with a generous amount of sea salt then get your hands in and give it a good mix. Place into the centre of the preheated oven for about 40-45 minutes until slightly charred and cooked through. (Mix once halfway through the cooking time.)

Em & Em's Dinner Party 2013!Meanwhile, chop the potatoes into 1cm cubes and place in a bowl of cold water. Leave to one side. Then bring a large saucepan of salted water to the boil.

For the chops, heat a heavy, non stick frying pan over a medium heat and melt the butter until foaming.

Crank the heat up to medium/high and fry the chops for about 4 minutes on each side. (If you need to cook them in batches, as I did, add 10g of butter per chop to the pan each time.)

When cooked, wrap them in foil and leave to rest until serving.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Drain the potatoes and add to the saucepan of boiling water. Cook for about 30 seconds then drain and tip onto a baking sheet. Allow to steam for a minute or two.

Heat the olive oil in a clean, non stick frying pan and add the potatoes. (In batches if necessary, you don’t want to overcrowd the pan.) Season with a little sea salt & black pepper then cook over a medium/high heat for about 10 minutes until lightly browned.

Mix the shallots, garlic, parsley & sage together and add to the pan along with the butter. Fry for a further 2-3 minutes until the butter has melted and the potatoes are evenly coated.

Em & Em's Dinner Party 2013!Now you are ready to plate up. Serve the pork, potatoes & carrots on warmed plates with lashings of honey mustard and eat your heart out!

Em & Em's Dinner Party 2013!Before this meal, both Emma and I admitted that Pork Chops wouldn’t be at the top of our favourite meats list. But after this? It’s definitely climbed it’s way up the ladder! All the flavours work so incredibly well together. From the sweetness of the carrots to the crispy onion potatoes, and that beautiful buttery, meaty pork chop. Absolutely delicious!!

Dessert

‘Reese’s Peanut Butter Cup Cheesecake’

10 Generous Servings

* Needs to chill for at least 4 Hours *

For the Crust

  • 225g Oreos
  • 50g Honey Roast Peanuts
  • 50g Unsalted Butter

For the Filling

  • 600g Philadelphia Original Cream Cheese
  • 3 x Eggs, room temperature
  • 200g Soft Light Brown Sugar
  • 160g Smooth Peanut Butter
  • 80ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

For the Topping

  • 100ml Sour Cream
  • 100g Golden Caster Sugar

For Decoration (Optional)

  • 75g Milk Chocolate, chopped into small pieces
  • 75ml Double Cream
  • 1 tsp Vanilla Extract
  • 8 x Reese’s Peanut Butter Cups

Special Equipment

  • 9″ Springform Tin
  • Large Roasting Tray (Bigger than the springform tin)

Grease and line the base & sides of the 9″ springform tin with baking/parchment paper. Preheat your oven to 160°C/140°C Fan.

Em & Em's Dinner Party 2013!In a blender, blitz the Oreos & peanuts to fine crumbs. Melt the butter, pour it into the biscuits and combine. Press the mixture, with the back of a metal spoon, into the base and slightly up the sides of the prepared tin. Refrigerate until needed.

Em & Em's Dinner Party 2013!Either using a stand mixer & paddle attachment or an electric hand whisk & large bowl, mix the cream cheese until smooth.

Lightly beat the eggs with a fork and add to the cream cheese in thirds. Beat well after each addition.

Add in the brown sugar, peanut butter, double cream & vanilla extract and continue to mix until smooth.

Em & Em's Dinner Party 2013!Chop the Peanut Butter Cups into 8ths and gently fold them into the filling. Pour the mixture into the tin and smooth over the top.

Wrap the base & sides of the tin with a double layer of foil and set into the roasting tray. Place onto the middle shelf in the oven and pour boiling water into the roasting tray so it sits 1″ up the sides of the springform tin.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.Bake for approx 75-90 minutes until it’s firm to the touch and lightly golden on top.

Chop the Peanut Butter Cups into 8ths and gently fold them into the mix.In a bowl, mix together the sour cream and the golden caster sugar. Pour this over the top of the cheesecake and return to the oven for a further 10 minutes.

Em & Em's Dinner Party 2013!Remove the tin from the oven & roasting tray and place on a wire rack to cool for an hour.

Once cooled, refrigerate for at least 4 hours to set.

When (at long last!) the cheesecake has set, make a chocolate ganache by heating the double cream until hot (but not boiling.) Remove from the heat & add the chopped chocolate. Leave to stand for 2 minutes then stir until the chocolate has completely melted and the mixture is smooth & shiny. Add in the vanilla extract then pour into a piping bag.

Chop the Peanut Butter Cups into 8ths and pipe ganache in lines (or whatever takes your fancy) over the cheesecake. Pile the chopped Peanut Butter Cups around the edge.

Keep refrigerated until you are ready to serve.

Em & Em's Dinner Party 2013!

Em & Em's Dinner Party 2013!Oh my god, I have made quite a few cheesecakes in my time but this one is right up there with the greats! It’s nowhere near as heavy as it looks and considering how many ‘peanut butter’ ingredients there are in it, it’s not overwhelming at all. Neither me nor Emma were too sure about the sour cream topping, but it works very well indeed. If gluttony is one of the seven deadly sins then I would definitely go to hell for this baby, It’s totally worth it!

Well that’s all for this edition of ‘Em & Em’s Dinner Party.’ Which just leaves me to say a massive thank you to Emma for accompanying me in the KitchenMason kitchen, yet again, to create culinary magic!

I hope you all enjoyed the post lovelies.

Miss KitchenMason

Succulent Pulled BBQ Pork

This week I decided to finally use the slow cooker that has been collecting dust on top of my kitchen cupboards for the the last 4 years. I know, it’s a crime right? But I didn’t know that until yesterday! I swear I will never forsake you again my dearest slow cooker. Anyway, so I’ve been meaning to try this recipe for quite some time now. Pulled BBQ Pork. Another FoodGawker favourite. You can’t go 3 pages without seeing pictures of delicious looking pulled pork sandwiches!

So the recipe I used was from this lovely post by Maria & Josh at Two Peas & Their Pod. I made half the recipe as I don’t think that a chunk of meat that big would actually fit into my slow cooker. This time I used the american measurements, first time for everything! The only thing I converted was the vinegar which I worked out to be approx 90ml for half the recipe.

So, as stated in the recipe, I sliced the onion & combined this with the other ingredients (minus the pork) and placed into the bottom of the slow cooker. Then I mixed it up well & placed the pork on top swiftly followed by the lid. Next I went to put the plug in the socket only to realise that, at some point in the past, I had apparently stolen the fuse from said plug! Oopsie. After ransacking my house to find another 13A fuse and failing, I gave in and had to pop out to the shops to go and buy some.

So after all that palava, I finally switched it on and set the timer for 8hrs. Then it was time for the waiting game. A really, really, really long waiting game. That smelt amazing, total torture I can assure you.

So when it got to 7hrs, I couldn’t resist. I got a big bowl and pulled out the pork (a half at a time) and began pulling until it was all shredded. Obviously I sneaked a taste and it was delicious! Literally melt in the mouth delicious. At this point I realised that my slow cooker would not be returning to it’s old home above the kitchen cupboards. It had earned it’s place on the kitchen side alongside my food processor & my mixer!

So I popped all the meat back into the slow cooker in the sauce for another 30mins or so and waited for the other half to get home from work so we could devour some pork in some tiger bread cobs.

This dinner was well worth the wait & the torture you’re put through smelling it all day! It is also just as nice cold as it is hot. I had it again for tea the next day & if it’s possible I think it tasted even better. I think the extra time had helped the depth of flavour to improve.

I can’t wait to get cracking on some other slow cooker recipes.

Thanks again for reading.

Miss Kitchen Mason