Pulled pork is not a common dish here in Australia, but I’d seen it on other blogs and wanted to give it a try. I do love my slow cooker, because it turns cheap cuts of meat into delicious meals. It also reduces the risk of over-cooking meat, something I’m still a bit prone to after being a vegetarian for most of my adult life.
I found this recipe online, which was made from scratch and I adapted the ingredients for things I usually have in the house. It calls for a shoulder roast (confusingly sometimes called a butt). I buy it boneless because that’s what is available, but I imagine it would work well on the bone as well. My roast came with the skin still attached, and this tends to get rubbery in the slow cooker, so I removed it and made pork crackling.
The pork comes out fall-apart succulent (hence the “pulled” part of the name). I like to serve it with grilled veggies, cheese, avocado and tomato salsa. I imagine it would be good with sour cream as well.
Ingredients (serves 6-8)
1.5kg – 2kg (3.3 – 4.4lb) pork shoulder roast, either boneless or bone-in.
4 Tbsp chilli flakes or chilli powder (or less to taste)
1 Tbsp sea salt
1 Tbsp palm or brown sugar
2 tsp ground cumin
1 tsp cayenne pepper
1 tsp ground coriander
1 tsp garlic salt (or fresh garlic)
1/2 tsp ground cinnamon
Combine all dry ingredients in a large bowl.
Remove any string or packaging from the roast. If the skin is attached, remove it using a sharp knife. You can use it to make delicious crackling.
Rub the dry ingredients onto the pork roast and leave in the fridge overnight (or at least several hours).
Brown the pork in a frying pan, then place it into the slow cooker, and add any remaining rub mix. Cook on Low for 6-10 hours, until the meat is falling apart.
Remove from the slow cooker and shred using forks (I’m usually starving by this point, so I just hack it up into pieces using a knife, but this is the proper method).
Serve with rice, grilled onions and capsicums (peppers), cheese, avocado, salsa and corn chips.
Have you ever made pulled pork before? How does your recipe compare?