We like to post photos of our favourite foods and people quite often ask us for the recipes, so over the next few weeks we’ll be sharing some of our favourite recipes. We’ll be sharing some of our favourite sweet and savoury recipes with you, but also encourage you to share yours with us and we can give it a go too - it’s all about sharing the love!
This week’s recipe is slow cooked pulled pork from I Quit Sugar, which is a great accompaniment for salads, tacos, sandwiches, wraps and/or veggies. It’s soooo easy, delicious and also a healthy source of protein.
Slow cooked pulled pork
What you need…
1.5-1.8kg piece of boneless pork shoulder
1/2 cup of beef stock
1/3 cup of apple cider vinegar
1 tin of diced tomatoes
2-3 bay leaves
2 cloves of garlic, crushed (you can use garlic infused oil if you can’t tolerate garlic)
3 teaspoons of smoked paprika
2 teaspoons of chilli flakes
2 teaspoons of fennel seeds
1 teaspoon of ground cumin
A good pinch of salt and grind of pepper.
What to do…
Using a sharp knife remove the layer of fat (the thick white outer layer) and set aside your pork shoulder in a dish.
Mix together your paprika, chilli flakes, fennel seeds, cumin, garlic, salt and pepper then rub all over the pork so it’s evenly coated. Refrigerate for a few hours or even overnight for the flavours to really get in there.
When ready to cook, take the pork out of the fridge and set aside for 30 minutes, allowing it to come to room temperature. Transfer to your slow cooker and then add your beef stock, apple cider vinegar, diced tomatoes and bay leaves, pop your lid on and cook on low for approx. 6-7 hours (or even overnight).
You’ll know it’s ready when it falls apart when poked with a fork. Remove and shred with tongs and/or a fork and enjoy!
We like to add it our lunches, dinners or even eat it straight out of the dish. Our favourite combos are:
Why not give it a go and let us know what you think and remember if you’ve got something yummy with us to try send it through and we’ll give it a go!
Gav & Tiff