Let your slow cooker do all the work with this easy 'dump and start' pulled pork recipe.
Course: Main Course
Author: Lucy Parissi | Supergolden Bakes
For the red cabbage slaw
1/2medium red cabbage
1small firm apple(optional)
1-2tbspred wine vinegar
1/2tbsplight olive oil(or mayonnaise - see method)
salt and pepper to taste
For the pulled pork
900g| 2lbs pork shoulder
400g| 14oz can of crushed pineapple in natural juice
2onions, peeled and roughly chopped
3garlic cloves, crushed
1bell pepper(any colour), roughly chopped
2red chillies, deseeded and roughly chopped
80ml/ 1/3 cup low sodium soy sauce or teriyaki sauce
2tbspdark brown sugar
Juice of half a lemon
Salt and freshly ground pepper
2tspcornflour(cornstarch) diluted in a little cold water
Add chopped vegetables and pineapple (reserve the juice) in the slow cooker.
Season the pork with salt and pepper and nestle among the other ingredients fat side up.
Mix together the soy sauce, pineapple juice, ketchup, honey, brown sugar, oil, vinegar, mustard, lemon juice and Tabasco and pour over the pork.
Cook on the low setting 6-8 hours (overnight is fine). Remove the pork from the slow cooker, discard the fat and shred using two forks. Cover and set aside.
Strain contents of the slow cooker into a pot and bring to the boil. Reduce heat to a simmer and add the cornflour. Leave the sauce to simmer away until slightly thickened then pour most of it over the pork.
Serve on brioche buns topped with the red cabbage slow.
Make the red cabbage slaw
Shred the cabbage, carrots and apple in a food processor or grate them with a box grater.
Place in a bowl together with the remaining ingredients and toss together. Season with salt and pepper to taste.
If you prefer your slaw with mayonnaise then skip the olive oil and add a few tablespoons of light mayo instead.
If you would like to remove the fat from the juices then place in a container and put in the fridge for a few hours. The fat will solidify and you can skim it off.