pulled pork

The whole pulled pork craze passed me by and I'd never tried it before...I decided to try it because a gifted slow cooker has always been shoved to the back of the cupboard and I thought it was about time to drag it out. The smell of this cooking was heavenly and upon tasting the OH had one word "Divine."

1kg joint of pork

4 tbsp maple syrup

4 tbsp red wine vinegar

2 tbsp soy sauce

2 tbsp smoked paprika

2 tbsp sea salt

1 tbsp mustard

1 tsp chilli flakes

freshly ground pepper

1/2pt chicken stock

  • Mix all the ingredients together, except the chicken stock and marinate the pork for 2 hours at room temperature.
  • Scrape the marinade off the pork and seal (brown) it on all sides in a skillet or frying pan.
  • Mix the marinade and chicken stock together.
  • Place pork in the slow cooker.
  • Pour over stock and marinade mix.
  • Cover and set on high.
  • Cook until the internal temperature reaches 90c. (for me this was around 3 hours)
  • Take the fat off the pork and discard, then using two forks pull into shreds.
  • Stir the shreds into the cooking liquid.
  • Leave to cool and refrigerate for 24 hours to let the flavours meld. 
  • Reheat and serve on buns with coleslaw - the sharpness of coleslaw balances the sweet and spiciness of the pulled pork.