Slow cooker pulled pork

Slow cooker pulled pork

When I am in the kitchen creating dishes for my friends and family is when I am the happiest. I love the way the smells and aromas from cooking a beautiful meal, waft through the house and are memory causing. Slow cooked meals are the best in Autumn and Winter with the shorter days and colder nights. The following recipe is one that I feel brings the family together enjoying the flavours of Autumn.


Slow cooker pulled pork

Ingredients

  • 1.8kg boneless pork shoulder
  • 1 tablespoon extra virgin olive oil
  • 1 cup tomato passata
  • 1/2 cup tomato sauce
  • 1/3 cup apple cider vinegar
  • 1 tablespoon molasses
  • 1 tablespoon brown sugar
  • 2 small fresh red chillies, finely sliced
  • 1/4 cup fresh coriander leaves
  • 8 warmed flour tortillas, to serve
  • Salad leaves, to serve
  • Limes, halved, to serve

Method

Remove and discard rind from pork. Cut pork into 4cm pieces.

Heat oil in a large frying pan over medium-high heat. Cook pork, in batches, for 3 to 4 minutes or until browned. Transfer to slow cooker.

Add passata, tomato sauce, vinegar, molasses, sugar and 1/2 the chilli to slow cooker. Season with salt and pepper. Stir to combine. Cover. Cook on high for 4 hours (or low for 8 hours) or until pork is tender.

Transfer pork pieces to a chopping board. Using 2 forks, roughly shred. Return pork to sauce. Stir to combine.

Sprinkle remaining pork mixture with coriander. Serve with tortillas, salad leaves, lime halves and remaining chilli.

I hope you get the opportunity to cook this dish one Sunday, starting early in the morning and allowing the smells to infuse your day and create lasting family memories. of a lifetime.

 

Cassandra Heke

Cassandra and her partner Rick live in the sunny Hawkes Bay, with their two beautiful girls. She has a passion for good food and has worked with many top chefs in a range of food roles. Cassandra loves creating great food for her family and friends and also loves to share this love with others.

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