I could be wrong but I don’t think that pulled pork is a very British thing. My mum never made pulled pork for us when we were growing up and the only reason I know about it is because I ate it a few times whilst visiting some of our American friends. It was GOOD! Sweet and spicy, juicy and salty, I don’t think my 9 year old self was even old enough to appreciate it the way I would now.
I don’t cook pork very often, but when I do it has got to be worth it and this my friends is worth it. Such a low maintenance meal that can be enjoyed so many ways. This week we had it with some baked sweet potatoes, salad and coleslaw, then the following day we ate it in some homemade sandwich rolls with coleslaw and corn cobs (yum!) and the rest went into the freezer for another day.
This is a great recipe to feed a hungry crowd and the best thing about it is that it can be personalized to suit your taste. This recipe is just the basics but you could try adding extra heat from chillis, chilli powder or cayenne pepper, more smokiness from sweet smoked paprika or extra sweetness from a little honey or maple syrup. Be adventurous and have fun with it!
You may also like:
- Clean Eating Slow Cooker Lamb Shanks
- Clean Eating Kale, Lentil & Pork Ragu
- Clean Eating Slow Cooker Curried Chicken
Clean Eating Slow Cooker Pulled Pork
- Yield: 8-12 Servings
This is a great recipe to feed a hungry crowd and the best thing about it is that it can be personalized to suit your taste
- 1 1.5 - 2kg Pork Shoulder mine was 1.680kg
- 1 Onion peeled and sliced into thick rings
- 4 Tablespoons 100% Apricot Spread I used St Dalfours
- 2 Tablespoons Cyder Vinegar
- 2 teaspoons Paprika
- 1 teaspoon Ground Black Pepper
- 1 teaspoon Fine Sea Salt
- 1/4 teaspoon Mild Chilli Powder or more if you would like it spicy
- 5 Garlic Cloves minced/finely grated
- Place the peeled and sliced onions into the bottom of your slow cooker.
- Mix together all other ingredients apart from the pork together in a bowl and set to one side.
- Carefully remove the layer of fat along with any strings that are holding the meat together. This is a little time consuming, but it will be worth it in the end. I just used my regular kitchen knife for this.
- Cut into any thick parts of meat but not all the way through, just to make the pork more even all the way along.
- Place the pork into the slow cooker and rub all of the sticky spice mixture over both sides of it.
- Place the lid onto the slow cooker and cook on LOW for 8 hours.
- After 8 hours, remove small sections of pork and shred it up with two forks before placing back into the slow cooker. Repeat this until all of the pork has been shredded up.
- Stir the pork into the slow cooker juices and serve when you are ready. (I like to let my pork sit in the juices whilst I get everything else ready).
- Refrigerate or freeze any leftovers.