Sunday, July 28, 2013
SLOW-COOKED PULLED PORK
1 onion, chopped
3-4 large garlic cloves, chopped
1 cup chicken stock (I used Knorr jelly stock)
1 tablespoon of dark brown sugar (I used heaped)
1 tablespoon chilli powder (I used extra hot, not too heaped)
1 teaspoon of salt
½ teaspoon ground cumin
¼ teaspoon ground cinnamon
Boneless or bone-in-pork shoulder (remove twine/netting)
Optional – 2 cups barbecue sauce (I did not use this)
1. Mix the onions and garlic and place in the bottom of the slow cooker, pour the stock on top.
2. Mix the sugar, chilli powder, salt, cumin and cinnamon in a small bowl. Pat the pork dry with kitchen roll and rub the spice mixture all over the pork. Place the meat on top of the onion/garlic mix. Cover and cook until the pork is tender (approx 6-8 hrs on high or 8-10 hours on low). (I did 6 hrs on low and last 2 on high, depends on your cooker).
3. Once cooked, turn off the cooker and place the pork on a board. Strain the onion mixture and put the stock to one side. Put the onion mixture back into the slow cooker (this will be mixed with the meat, I did not do this as we are not lovers of lots of onion – use/not use depending on your personal taste).
4. If you have a boned joint, remove the bone. Use 2 forks to shred the meat (remove any fat whilst you do this). Return the meat to the slow cooker (mix with the onion mix if used). If using barbecue sauce, mix into the meat then serve. If not using the barbecue sauce, skim any fat off the discarded stock and add a little of the stock at a time to the meat, stirring gently.