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I love slow cookers. They’re like magicians, turning cheap, tough cuts of meat into the most tender, flavoursome meals while you’re at uni or work for the day. Come home, and BAM. Dinner’s done.
This recipe is great on your night to cook for the flat. It makes enough to feed the tribe and isn’t a whole heap of drama to do so. Plus, it tastes friggin’ amazing. You could use lamb or beef instead of pork if you’d rather, but don’t use chicken breast. It’ll dry out way too much.
What you need:
3 tbsp vegetable oil
1 large onion, chopped
3 cloves garlic, chopped (the equivalent of a heaped teaspoon of the crushed stuff)
2 tsp chili powder
1 tsp ground cumin
1/2 tsp ground cinnamon
1/4 tsp cayenne pepper (or use ½ tsp paprika if you’ve got that instead)
1 1/2 cups chicken stock
1/3 cup tomato sauce
1/3 cup plus 1 tablespoon apple cider vinegar
2 tbl brown sugar
About 2kg pork shoulder
1 tbsp whole grain mustard
Salt and pepper to season
Slaw: cabbage, carrot, apple and spring onions, all really finely sliced or grated
- Chop your onion and garlic and place in the bottom of your slow cooker.
- Rub the pork with the spices and sugar and place on top of the onion and garlic.
- Cover and cook for 6–8 hours on high, or 8–10 hours on low (depending on how organised you are). It will be tender enough to be pulled apart with a fork when it’s cooked.
- Take your pork out (once cooked obvs.) and grab two forks. Shred the pork by pulling it apart, a fork in each hand.
- Strain the liquid left over in the slow cooker and put to the side.
- Throw the pulled pork back into the slow cooker. If you’re using BBQ sauce, stir through enough to coat the pork lightly to moisten it. If you’re not, use a bit of the cooking liquid instead.
- Optional (for if you’re feeling fancy and have time): whack the cooking liquid into a pot and simmer it down. Thicken with cornflour. Boom, you just made gravy.
- Serve with slaw instead of salad for crunch value. Toast the burger buns a little, put it all together and then nom.