Slow Cooked Pulled Pork

One of my favourite kitchen appliances is my slow cooker. We got it when I was expecting my first-born and I honestly don’t know why we did not get it earlier. It was a saviour in those early days of sleep deprived blurriness. I could just chuck it on in the morning and, no matter how difficult the day became, at least the bulk of the evening meal was done.

Even though we are out of the newborn phase with all our kiddies I find this has still been an amazing investment as it gives you the gift of…cue for dramatic effect…time…! If only all my appliances did that! I love to pop it on before work, if we are out and about during a busy day, or sometimes I just use it while I am home to make an extra meal for the freezer.

One of my favourite slow cooker recipes is pulled pork. It is the ultimate cook once, eat twice meal and the fact that it is done in the slow cooker means it is even easier to get on the table and in your bellies!


Slow Cooked Pulled Pork

pulled pork

Ingredients

1 tbsp oil
500g pork scotch fillet
2 onions finely sliced
3 cloves of garlic crushed
2 bay leaves
2 tsp ground cumin
1 tsp ground coriander
1 tsp smoked paprika
400g canned tomatoes
Salt and pepper to season

Method

  1. In a heavy pan over medium high heat, heat oil.
  2. Once the pan is heated brown the pork fillet on both sides (two minutes or so per side) and lay in slow cooker so any juices are released into the cooking pot.
  3. Reduce the heat to medium and soften the onions for around 5 minutes, stirring occasionally.
  4. Add the garlic, bay leaves and spices and stir through for a minute or so taking care not to let the mix catch.
  5. Add the canned tomatoes and stir through for one minute, scraping the bottom of the pan to release any residue before pouring over the pork fillet and mixing through in the slow cooker.
  6. Cook the pork on high for 4 hours or low for 8 hours.
  7. When the pork has cooked, in the pot, carefully shred the pork using two forks.
  8. Turn the slow cooker back on to high and cook with the lid off for a further 30 minutes to reduce the liquid. Depending on your slow cooker you may need to do this is a large pan on the stove top but mine works well in the slow cooker.

Our favourite way of eating this is in tacos…hard shell for me, soft tacos for Mr Goodie and Mr 5 and taco bowls for Mr and Miss 2, but it is so versatile so you could always use to top jacket potatoes or serve with rice and a salad.

This recipe normally makes enough for two meals for our family, but can be easily doubled if you are cooking for a larger crowd or if you are cooking in bulk to portion and stock up the deep freeze which is what I tend to do. To freeze, pop it into a freezer proof container or zip-lock bag (my preferred method) and freeze for around 3 months. There you have it – super easy and versatile. What is not to love?!

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