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

Slow Cooker Veal Stroganoff

Slow Cooker Veal StroganoffOn cold winter days when we’re all busy planning for the festive season, getting the shopping done, presents wrapped and household chores sorted, what do we really want? No fuss meals that are hearty, filling & easy to make! Well my lovelies, this recipe is the answer to all your prayers. It takes about 15 minutes prep then let the slow cooker do all the hard work for you. Perfect!

Here is what you will need to serve 2 (easily doubled/tripled)

  • 1 tbsp Olive Oil
  • 350g Veal, chopped *
  • 1 Small Onion
  • 150g White Mushrooms
  • 1 Garlic Clove
  • 340ml Beef Stock (cube is fine)
  • 2 tbsp Cornflour
  • 4 tsp Dijon Mustard
  • 2 tsp Worcestershire Sauce
  • 1/2 tsp Dried Rosemary
  • 1/4 tsp Paprika
  • Salt & Pepper
  • 85ml Sour Cream
  • Handful of Fresh Parsley, chopped

*You don’t have to use veal – beef or even venison would be lovely too.

Heat a large, heavy based frying pan over a high heat then add in the oil. Season the meat with salt & a little pepper, then fry until browned all over. It should take about 5-8 minutes.

Slow Cooker Veal StroganoffWhilst the meat is browning, slice the onion and mushrooms then finely chop the garlic.

Make the beef stock (if using a cube.) Tip the cornflour into a small glass then add about 50-75ml of cold water. Stir until dissolved then mix it into the beef stock.

Now you’re ready to go! Add all the ingredients into the slow cooker – except for the sour cream and the parsley. Season with salt & pepper, give it all a good mix then cook on low for about 6 hours.

Slow Cooker Veal StroganoffAfter the 6 hours, it should look a little something like this. Also, your kitchen will smell amazing!

Slow Cooker Veal StroganoffStir through the sour cream and most of the chopped parsley (reserve some for decoration later.)

Slow Cooker Veal StroganoffIf the sauce is a little thin for your liking, simply tip the lot into a frying pan over a high heat and cook until reduced to a consistency you prefer.

Serve on warmed plates over a bed of fresh pasta with a dollop of sour cream and a sprinkling of the remaining fresh parsley.

Slow Cooker Veal StroganoffSee, I told you it was easy! Even as an adult, I am still trying to ‘train’ myself to eat mushrooms and, to my surprise, this went down a real treat. It’s super creamy & rich and that veal literally melts in your mouth. The whole thing is just absolutely delicious!

I love slow cooker recipes. Anything that means you can quickly throw it in the pot, get on with other things and still eat fantastic tasting food at the end of the day, is a godsend in our hectic modern day lives.

I hope you all enjoyed the post my lovelies, until next week!

Miss KitchenMason

BBQ Pulled Pork – Revisited And Home Made Coleslaw!

BBQ Pulled Pork & Coleslaw Baguettes

Many moons ago for one of my first ever KitchenMason blog posts, I wrote about a fantastic recipe for BBQ pulled pork. It’s one of mine & the Mr’s favourites & perfect for a lazy Sunday as there is minimal effort & minimal pot washing required! So today, as seen as we are celebrating being together for 7 years, we decided to dust off the slow cooker and have a lazy & relaxing day. (Plus, I thought my original post could do with a bit of a revamp!)

Also, I have had a mild addiction to coleslaw ever since I was a kid. I say mild, I mean monumental! There are tons of recipes for pulled pork across the internet and lots of them seem to pair it with home made coleslaw. So I thought I would too.

Without further ado, here is what you will need to make a mountain of pulled pork & a vat of coleslaw.

(Pulled Pork recipe is adapted from the Two Peas & Their Pod blog & the Coleslaw recipe comes courtesy of The Slow Roasted Italian blog.)

BBQ Pulled Pork

  • 1 Onion, medium sized
  • 110ml Ketchup
  • 85ml Cider Vinegar
  • 50g Light Brown Sugar
  • 55g Tomato Puree/Paste
  • 2 tbsp Smoked Paprika (See note 1)
  • 1 tsp Cayenne Pepper
  • 2 tbsp Worcestershire Sauce
  • 2 tsp Sea Salt
  • 1 1/2 tsp Black Pepper
  • 1.5k Pork Shoulder, bone in/fat trimmed (See note 2)
  • Crusty Cobs/Baguettes to serve (Gluten Free if you are coeliac)

Coleslaw

  • 1/2 Head of White Cabbage, thinly sliced
  • 2 Carrots, grated
  • 1/2 Onion, grated
  • 250ml Mayonnaise
  • 1/2 tsp Mustard Powder
  • 2 tbsp Sour Cream
  • 2 tbsp Caster Sugar
  • 1 tsp Sea Salt
  • 1/2 tsp Black Pepper
  • 3 tbsp Cider Vinegar

Note 1: You can use normal paprika but you won’t get that lovely smokey BBQ sauce flavour you really want. It is best to get the good stuff.

Note 2: Get your butcher to cut it in half  so you know it will actually fit in your slow cooker. (Unlike me and the Mr did… all will be explained later!)

First up, chop the onion into thick-ish slices and lay in the bottom of the slow cooker.

Preparing The Pork!Next, add in the rest of the ingredients and give it a right good mix up!

Adding in the FlavourThe Start of the Best BBQ Sauce Ever!Now, this is the part where me and the Mr tripped ourselves up a bit. We totally forgot to check that the pork shoulder would actually fit into our slow cooker…

Minor Problem, It Doesn't Fit!It wasn’t for lack of trying though! But between the two of us, that thing was NOT going to split into two pieces and fit. Whoops. So do make sure to check that yours will fit and if needs be, ask your butcher to chop it into two pieces!

Anyways, I put my thinking cap on and suddenly…

Problem Solved!Problem solved! I covered it in foil and turned my oven on to 90°C/Fan 70°C. So whether you are doing it in a slow cooker or in the oven, cook for at least 6-8 hours until completely cooked through and practically falling off the bone.

Meanwhile… make the coleslaw.

Thinly slice the cabbage and grate both the carrot & onion. Place into a large bowl and leave to one side.

The Base of ColeslawIn another large bowl, mix together the rest of the ingredients and whisk it up to make a thick & creamy sauce.

The SauceNow pour the sauce over the veg & mix in thoroughly until it’s all evenly coated.

Home Made Coleslaw!Store in an airtight container and pop in the fridge. Make sure you give it at least 30 minutes resting time before you eat it just to let the flavours settle.

6-8 hours later… The pork is cooked! Take it out the oven/slow cooker and remove all the meat. Using two forks back to back, shred all of it and put back into the pot to absorb all that beautiful BBQ sauce & warm through.

Serve in warmed baguettes or crusty cobs. I used some half baked baguettes this time. (Obviously use gluten free cobs if you suffer from coeliacs disease.)

BBQ Pulled Pork & Coleslaw BaguetteThis has to be one of the most simplistic foods in the world to make and one of the tastiest! The smokiness from the paprika is wonderful and the sharpness of the coleslaw cuts through it magnificently!

This has been and will remain, one of my all time favourite foods and a definite crowd pleaser.

Hope you all enjoyed the post, until next week!

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