Friday, 6 January 2017

Pulled Pork

Hello my lovelies!

Anyone who is on my FB page will have seen that I was making jam and pulled pork the other day, so I thought I'd jump on here and share my recipe with y'all :)

This is the first time I have attempted pulled pork, so I did some research and took bits from several recipes to combine them into my own one!  Let me tell you, the house smelled divine!  
I used my slow cooker, so it was hassle free, and by the end of the day, the meat just fell apart.  I didn't use a bone in roast, but a pork belly, so the fat fell off and the meat was perfect.

Here's what I did:

Heat a pan to medium high and sear the edges of the roast.  (From what I've seen, a lot of people use a shoulder roast, but I really loved the belly - it looked like it might not have a lot of meat on it, but believe me, there was plenty.)

Place meat in slow cooker on low.

Using the same pan, add a diced onion and a clove of garlic, crushed with a splash of Olive Oil.
Add 
1/4 C cider vinegar
1/4 C tomato sauce
1/4 C shiraz or any other red wine you have handy
1 Tbsp cranberry jelly
1/2 C water
1/3 C brown sugar
1tsp chinese five spice
salt and pepper to season

Simmer for five minutes before pouring over the meat in the slow cooker.
Cook for around 8 hours, turning occasionally.

When ready to serve, use tongs to pull it out - I needed to use two sets to get a hold on it - and place on a chopping board.  Using forks, start to pull the meat apart.

I then added it back into the cooker to coat in the sauce before serving.


We just had this in some buns with some new potatoes on the side.  It was delicious!  Definitely a make again :)

I'm off to prepare for my daughter's birthday party!  Have a fantastic weekend and Happy Cooking!