Slow Cooked Pulled Pork
Please note this recipe involves overnight preparation.
You only need a small portion, as it is very flavoursome and can be quite rich. Serve it with lots of veggies, or the coleslaw* in your recipe plan, and a small amount of avocado if desired.
- 1kg piece of pork shoulder
- 12g smoked sweet paprika
- 20g sea salt
- 20g ground chilli
- 5g bay leaves
- 10g garlic, minced
- 10g whole fennel seeds
- 100g peeled tomatoes (chopped), with some of the liquid
- 30g whole black peppercorns
- 1 tsp ground cumin
- 1 tsp all spice (or cinnamon)
- 15ml apple cider vinegar
- Using a mortar and pestle grind up all the spices and salt together except the bay leaves (pre-ground fennel, pepper, chilli and salt can also be used)
- If your pork has a large amount of fat on the outside, try and trim as much off it as possible – don’t be too stressed if it’s tricky, remember a little fat fills you up!
- Make small incisions all over the meat and then rub the spice mix all over well. Place in a container or wrap up and pop in the fridge overnight
- This takes 4 hours on high or 6-8 on low in the slow cooker, and then requires about 20 minutes at the end to pull apart and reduce the sauce
- When you are ready to cook the pork place it in the slow cooker, pour the cider vinegar and tinned tomato over and pop bay leaves in there. Set to high or low and let it do its magic!
- When the pork is cooked or starts to fall apart you will need a fork and some tongs to pull the meat into shreds (or whatever technique works best for you!) There will still be quite a bit of liquid so once pulled, remove lid and turn onto high and let the sauce reduce until it reaches your desired consistency
*Divide total macronutrients by how many servings.