I know a lot of people love pork. I have never been one of those people. I think it’s the texture – it’s very….human like. Not that I’ve eaten a human, you see. But pork just has a very….different texture to other meats to me. So as a result I don’t cook much pork at home. Though I DO enjoy pork belly in restaurants. Go figure.
I read a lot of blogs, and some of them are food blogs, and pulled pork comes up quite a bit, particularly on American blogs. The idea intrigues me. And now that the weather is turning cool, it seemed like a good time to give slow cooked pulled pork a shot. I was at home on Thursday, so I pulled out my slow cooker and put some pork on to cook. The result? AMAZING.
I Googled around and found the recipe below. It took ten minutes to prepare, which, besides the taste of this pork, is one of the best things about this recipe. If only every meal we made took ten minutes or less to prepare, am I right?
1 teaspoon vegetable oil
1 1.5kg rolled pork loin
1 cup of barbecue sauce (I used Beerenberg’s Smoky Bourbon Sauce & Marinade)
1/2 cup apple cider vinegar
1/2 cup chicken stock (the recipe called for chicken broth, but I didn’t have any. The stock was fine)
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce (I used Beerenberg’s Worcestershire sauce)
1 tablespoon chill powder (optional – I would probably leave this out next time as I’m not a big chilli person. It wasn’t too spicy, but there was a subtle kick to the taste).
1 onion, sliced (I left this out)
2 cloves garlic, crushed
1 1/2 teaspoons dried thyme (or a teaspoon of Thyme paste, which is what I had on hand)
You’ll notice I’ve used two Beerenberg products. They are amazing. Colonial Fruit Market in Chadstone stocks this life-changing condiment brand, and so do a lot of delicatessens and fruit shops around Melbourne. My dad introduced me to them, and I’m not a big condiment person, but even I will admit that these take any meal up, like, a NOTCH.
1. Pour the oil over the bottom of your slow cooker.
2. Place the pork in the slow cooker. Jab it a few times with a knife, Norman Bates style.
3. Mix the barbecue sauce, apple cider vinegar and chicken stock together in the jug and pour over the pork.
4. Mix together the brown sugar, yellow mustard, Worcestershire sauce, chilli powder, onion, garlic and thyme together in the jug and pour over the pork. BOOM. That’s is. Ten minutes prep and you are DONE.
5. Put the lid on, turn the slow cooker to high and leave to cook for five or six hours (I cooked mine for six hours), with sporadic re-marinating with the juices every couple of hours.
When it’s cooked, the take out out and pull it apart gently with two forks. It will quite literally pull apart in shreds. Pop it into a serving dish and pour some of the marinade over it to serve.
I served my pulled pork with some caramelised onions and honey glazed carrots. You could add some rice to it as well and layer it over the rice , which would be yummy. Or buy some bread rolls to make some pulled pork rolls to have if you’re serving it at lunch time.
So, seriously. Delicious, REALLY QUICK to prepare and you only have to check on it a couple of times while it’s cooking. It’s a win/win!
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