Pulled Pork Recipe
Why do people seem to use slow cookers only in winter? Yes, a hearty stew is comforting and delicious on a snowy day. I’ve set up the slow cooker in the morning and then spent the day skiing with my family; there’s nothing like coming home to dinner that is good to go when you’re too tired to cook and everyone is starving. But slow cookers are fabulous in the summer too. On a screechingly hot day, when you don’t want to stand in front of an oven, stovetop or BBQ, a slow cooker is the way to go. And, unlike an oven, it doesn’t heat up the kitchen. Pulled pork is perfect for a steamy summer evening on the back patio after a day of swimming or walking the beach. This recipe feeds a crowd, or makes enough for leftovers for another day. I used sliced cornbread (recipe here) as a base as it has more stamina and flavour than doughy buns. Top with guacamole and coleslaw and you’re in business!
- 4 lbs pork shoulder, trimmed of excessive fat
- 2 tsp salt
- 1 tsp freshly-cracked black pepper
- 1 large onion, chopped
- 6 garlic cloves, minced
- 2 tbsp chili powder
- 1 tbsp smoked paprika
- 2 tsp ground cumin
- ½ tsp cayenne pepper
- 1 cup beef stock
- 2 cups passata, tomato sauce or ketchup
- 1 bottle (341 ml) dark ale (preferably) or other beer
- ⅓ cup apple cider vinegar
- 2 chipotle peppers in adobo sauce, minced
- ¼ cup maple syrup
- several dashes of Worcestershire sauce
- liberally season pork with salt and pepper on all sides
- sear pork on all sides in a dutch oven, about 3 minutes per side, until nicely browned
- put pork in slow cooker
- add onion and garlic to dutch oven and cook until softened, about 3 minutes
- add chili, paprika, cumin, cayenne, cook 1 minute
- add stock to deglaze dutch oven, scraping up any delicious brown bits
- stir in beer, tomato sauce, vinegar, chipotle, maple syrup and Worcestershire sauce
- pour sauce mixture over pork in the slow cooker
- cover and cook on low for 6 – 8 hours or until meat is falling apart
- remove pork to a bowl and shred with two forks
- meanwhile, turn heat to high on slow cooker and simmer sauce, skimming off the fat (there will be a lot)
- return shredded pork to sauce, season with salt and pepper if required
- serve on cornbread with guacamole and coleslaw
Listen to this playlist from Tim Moxam and read Part Two of my rant Banning Tipping is the New Organic…
