Friday, 31 October 2014

Slow Cooker Spicy Pulled Pork

Pulled pork is a slow cooker classic, and is great to make for a crowd, or to make extra and freeze it for later.  This version has a mix of spices that kick up the flavour so much, it tasted great even before the barbecue sauce was added.  For this, I used a 1.5kg boneless blade pork roast (pork shoulder), which was perfectly cooked in 6 hours on the low setting.  You might not use all of the spice mix, this mixture should make enough to cover the outside of the pork.

Serves 8


1.5kg pork shoulder
1 1/2 tsp smoked paprika
1 tsp cayenne pepper
1 tsp dried thyme
1 tsp garlic powder
2 tsp black pepper
1/2 tsp salt
1 1/2 cups water
Buns, for serving


Remove strings from pork with scissors and place pork into slow cooker pot.  Sprinkle spice mixture over pork and spread evenly with the back of a spoon.  Flip pork over and add spices to other side.  Add water to slow cooker pot and set to low.  Cook for 6 hours (cooking time will have to be adjusted for weight).

When 6 hours is complete, remove the pork from the slow cooker (using slatted spoons--pork will be very hot) and place on a large cutting board.  Use slatted spoon to remove fat pieces from water remaining in bottom of pot and discard.  Use a fork to remove fat pieces still attached to pork, and discard.  Put pork back into slow cooker pot and shred with forks.  Add barbecue sauce as desired (1/2 cup approximately).  Serve pork on a bun.

Nutrition (serving of pork with barbecue sauce, bun not included)

Calories 418
Fat 28.9g
Carbohydrates 5.7g
Sugars 4.1g
Protein 31.4g

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