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Pulled pork (in the Cook's Essentials slow cooker)
For the 1.5 litre cooker:
1 onion, peeled and sliced
2 cloves garlic, peeled and crushed
1tsp soft dark brown sugar
1tsp smoked paprika
1tsp chilli powder
½ tsp salt
¼ tsp ground cumin
¼ tsp ground cinnamon
Twist black pepper
1.25kg (2lb 12oz) joint pork shoulder
300ml (½ pt) chicken stock
How to make it...
Place the onion and garlic in the base of the slow cooker. Mix together the spices in a bowl. Use a knife to remove the skin on the pork then rub the spice mix all over the joint.
Place joint into the slow cooker and pour the stock over.
Cover with the lid, select ‘High’ and cook for 6 hours or 'Low' and cook for 10 hours.
Remove the meat to a chopping board and shred using a pair of forks. Serve in warm bread rolls with barbecue sauce.
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