Ingredients:
1600g (3.5 lbs.) pork loin roast or pork loin steak in 2 or
3 large pieces
½ a large onion – diced
1 large clove of garlic - pressed
1 cup ketchup
1/3 cup soft packed light brown sugar
¼ cup vinegar
2 heaped Tbsp. HP Classic Woodsmoke Barbecue sauce (or
similar smokey bbq)
2 Tbsp. molasses
2 Tbsp. water
1 Tbsp. Worcestershire Sauce
1.5 Tbsp. fresh lime juice
1.5 tsp. pink salt
1 tsp. French’s yellow mustard (or similar American style
yellow hotdog mustard)
½ tsp. cracked black pepper
¼ tsp. ground cumin
¼ tsp. celery salt
7-8 shakes of Tabasco
sauce or ½ tsp. of mild to medium chilli powder
A large slow cooker (crockpot)
A large slow cooker (crockpot)
I’ve always blagged my way through pulled pork. I’ve never followed a recipe and have
generally just thrown the meat in the slow cooker and thrown in some water,
Worcestershire, barbecue sauce and maybe a few spices. I’ve always kept it simple and it’s lovely –
very popular in our house. This time I
wanted to make some pulled pork with a little more punch and zing, as mine was
good, but I always felt it could do with just a tad more flavour. I pulled out an old slow cooker barbecue beef
recipe that I’ve had for years from one of my favourite Southern cookery
magazines, but have never really looked at.
I used some of the same ingredients and ideas (the molasses being a
major one that I kept the same), but as is usual with me and recipes, I left
out a few ingredients that I didn’t have or didn’t want to use, added several
more that I thought would be nice, changed the amounts on almost everything and
used pork instead of beef. By the time I
was finished, I’d made so many changes that I’d made it my own and come up with
a recipe to suit my family’s tastes.
This is a large amount and should make enough for a family of 3 or 4 to
eat for a couple of nights and then freeze the rest for another couple of
nights further down the road. Here’s how
I did it – enjoy!
Method:
Place the pork cuts whole into the slow cooker, throwing in
a couple of tablespoons of water underneath to start the juices and prevent
sticking. Dice a whole small onion or
half of a large onion and throw in with the meat. In a medium bowl, mix all of the other
ingredients well and then pour the mixture over the meat, making sure to spread
it around so that the meat is fully covered all around. Set the slow cooker to high and cook for
anywhere from 7 to 8 hours total. You
will need to remove the meat an hour or 2 before cooking time finishes and
shred it on a large plate with two forks.
If there are any thick layers of fat on the meat, they should come away
easily with the forks after a few hours in the slow cooker. Once shredded, place it back in the slow
cooker and cook on low for the last hour or 2.
Serve in baguettes or split buns, soft rolls, etc. with pickles and
crisps or some potato salad, fries or corn on the cob on the side!
Just in...
Shredded and almost ready...
Yummy!!!
