It's funny how tastes change. Up until a couple of years ago I had a major sweet tooth and really wasn't a fan of chilli. Now though, give me spicy food any day, and I can take or leave dessert (although I always have room for ice cream!).
In fact I'm getting hungry just thinking about this amazing pulled pork! And on a rainy cool day like today I'm wishing this is what we were having for dinner tonight.
This is such an easy and budget-friendly recipe. While the pork shoulder may cost a bit it will feed an army and I tend to have all the other ingredients in the pantry already. You can add as much or as little chilli powder as you like or use fresh red chillies if you have them.
The house will smell amazing during the day and the end result is the most succulent, flavourful, amazing piece of meat. I like it served on a roll with a really fresh and zingy coleslaw to balance out the richness of the meat. It will be messy but it's so worth it!
Slow-Cooker Pulled Pork
1 x 1.5kg pork shoulder, skin and excess fat removed
6 cloves of garlic
2 ts - 2tbs chili powder
1 tbs paprika
2 ts pepper
1 ts cumin seeds
2 ts salt
1/4 cup coconut sugar
3 tbs Worcestershire sauce
2 tbs dijon mustard
3/4 cup white vinegar
1/3 cup homemade tomato ketchup
1 bay leaf
Combine all ingredients except the pork and bay leaf in the food processor and blitz until smooth and thoroughly combined.
Place the pork into your slow cooker, pour over the marinade mix and add the bay leaf. Cover and cook on low for 8 hours.
To serve - remove the pork from the slow cooker then pour the liquid into a saucepan. Bring the liquid to the boil then simmer for 10-15 minutes until it has reduced by at least half.
Using 2 forks, pull the pork into shreds then add the meat to the reduced sauce and stir to combine.
Serve on top of a hot buttered roll with plenty of zingy coleslaw. Devour.