Slow cooked barbecue pulled pork….so simple!

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This is a great way to turn a cheap humble shoulder of pork into a mouth zippingly tasty dish! My piece of pork weighed a kilo and a half and only cost just under £4 but it easily fed 4 hungry adults with a little left over for a sandwich tomorrow. I am indebted to a great blog dishnthekitchen for this idea which I have tinkered with in my own English way. Please visit her site – she has some terrific ideas and recipes on there. Anyway – my version is as follows!

INGREDIENTS

Pork Shoulder – 1.5 kg is fine for 4

1 large white onion diced

4 cloves of garlic chopped

2 red peppers, topped tailed, deseeded and sliced

1 red chilli deseeded and cut into strips

About 10 mushrooms of choice sliced – I used chestnut mushrooms

1 tbsp of dried oregano

1 tbsp of cumin seeds

A tsp of salt

2 tbsp of brown sugar

2 tbsps of red wine vinegar

A barbecue sauce of your choosing – I used a supermarket brand bourbon barbecue sauce – I have also used tamarind sauce in the past – just experiment!

A cup of water

METHOD

I cooked mine in a slow cooker, though if you do not have one – don’t panic! You can pop it in a good casserole pot and put it in the oven on about 140c for 4 hours or so – keep checking it!

Right – those of you who have slow cookers – put the chopped onions, chilli, garlic, red pepper and mushrooms into the pot.

Next, get your piece of pork (I like to use a piece that has fat still on as it adds to the flavour of the stock)- dry it with kitchen paper, then massage into the flesh a mixture of the cumin seeds, oregano and salt. Get a frying pan – add a glug of olive oil – heat it, and then brown the pork on all sides. Add it to the pot fat side down.

Add the water and brown sugar plus the wine vinegar.  

Now take your choice of sauce and add it to the top of your meat. Use the back of a spoon to cover the meat and put on enough to cover the sides too.

Spoon over the pork some of the peppers, onions and mushrooms.

Put on the lid and cook on high for 4 hours. Turn down to medium for half an hour then low for the last half hour. (If using the oven, just keep checking that your liquid is not drying up – add more water if necessary.) 

After that, remove the pork carefully from the pot onto a dish – cover with foil whilst you pout the fabulous stock into a pan and thicken over a high heat with a little plain flout and water mixed together to form a thickish roux, whisking all the time.

Pull the pork to shreds with two forks – it will be very easy!

I served it tonight with steamed savoy cabbage and roast potatoes topped with the stock. But you could just as easily serve it with rice, cos cos or in bread rolls of choice,.

Slow cookers are perfect for the on coming autumn and this is a firecracker of a dish – perfect for such a cooking vessel.

Easy, cheap and so tasty you will not believe it!