Pulled pork is so easy to cook in your slow cooker! This Mexican pulled pork is perfect on tacos, tostadas or enchiladas.
Course Slow Cooker Pulled Pork
Prep Time 20minutes
Cook Time 8hours30minutes
Total Time 8hours50minutes
Author Lucy Parissi | Supergolden Bakes
900g| 2lbs boneless pork shoulder
480ml| 2 cups chicken stock
juice of 1 large orange
3tbspketchup or tomato paste
3large garlic clovespeeled and sliced
2yellow onionspeeled and roughly chopped
2tbspred wine vinegar
2tbspdark brown sugar
2strips orange peel
2dried ancho chillies or 2 tsp ancho chilli powder
1cinnamon stickbroken in two
coarse salt and pepper
a little vegetable oil to sear the pork
tortillaspico de gallo, sliced avocado, grated cheese, sour cream, sliced chillies, lime wedges, fresh coriander (cilantro) to serve
Rub the pork with a little coarse sea salt and season with black pepper. Heat a splash of vegetable oil in a large frying pan. Sear the pork on all sides and set aside.
Put the dried chillies in a bowl and cover with boiling water. Leave for five minutes to rehydrate. Remove the stalks, slice open and remove the seeds. Pulse with a little of the water in a blender or food processor until you have a paste.
Add the chilli paste and all other ingredients in the slow cooker and mix together. Add the pork and then cook on low for 7-8 hours.
Carefully transfer the pork to a platter and cover loosely with foil. Let it rest for 15 minutes and then shred with a fork, discarding any fat.
Strain the liquid from the slow cooker into a pot. Bring to the boil and then simmer for 30 minutes or until the liquid is significantly reduced and slightly viscous. Check the seasoning and then mix with the pulled pork.
Serve the pulled pork with small tortillas (warm them in the oven for a few minutes), guacamole or sliced avocados, salsa, grated cheese, sour cream and fresh coriander. Serve with sliced red and green chillies for some extra heat and lime wedges on the side.