Pulled pork (slow cooker)
- Preparation and cooking time
- Prep:
- Cook:
- Easy
- Serves 10
Skip to ingredients
- 2 kg pork shoulder (2.5kg bone in) (skin removed but a little of the fat cap still on for juiciness)
- 2.5 tsp salt
- 1 tsp pepper
- 1 onion
- 1 chilli
- 4 garlic cloves minced
- juice from 2 oranges
- NB for pork recipe times hold for 1.7kg - 2,5kg. Times for others: 1 - 1.5 kg / 2 - 3 lb: 8 hours on low. 1.5 - 3 kg / 3 - 6 lb: Cook time per recipe. 3 - 4 kg / 6 - 8 lb: Use large oval slow cooker, 12 hours on low
Rub for pork
- 2 kg pork shoulder (2.5kg bone in) (skin removed but a little of the fat cap still on for juiciness)
- 2.5 tsp salt
- 1 tsp pepper
- 1 onion
- 1 chilli
- 4 garlic cloves minced
- juice from 2 oranges
- NB for pork recipe times hold for 1.7kg - 2,5kg. Times for others: 1 - 1.5 kg / 2 - 3 lb: 8 hours on low. 1.5 - 3 kg / 3 - 6 lb: Cook time per recipe. 3 - 4 kg / 6 - 8 lb: Use large oval slow cooker, 12 hours on low
- 1 tbsp dried oregano
- 2 tsp ground cumin
- 1 tbsp olive oil
Method
step 1
Rinse and dry the pork shoulder rub with salt and pepper.step 2
Combine rub mix and rub on pork.step 3
Place the pork in a slow cooker with the fat cap on top. Top with onion, chili minced garlic and squeeze over the juice from orange.step 4
Slow cook on low for 10 hours or high for 6 hours.step 5
Remove pork from slow cooker and let cool a little. Shred using two forks.step 6
To crisp it heat 1 tbsp oil. Spread pork in the pan and drizzle over juice. Once the juices evaporate and the bottom brown and crusty. Turn and briefly sear on the other side (not brown as you want some crispy and tender juicy bits). Remove pork. Repeat in batches (don't overcrowd).step 7
Just before serving drizzle over.step 8
Can freeze or put portions in fridge. Don't do the pan fry stage with both and store juice and meat separately (either freezing or putting in fridge).
