This pulled pork recipe couldn’t get any easier! Prepare everything in the morning and you will have dinner sorted.

I started  with chowhound.com‘s original version but me being a lazy cook I cut some corners. I saved a bunch of time using Rick Stein’s Garam Masala as a dry rub for example.’

Notes:

• Takes about 8 hours in your slow cooker.
• Adjust the amount of chili powder to taste (I use Kashmiri chilis as they are flavoursome and smokey rather than overly spicy).
• If you like this recipe you will love Grochow’s BBQ Pulled Pork

Pulled pork rolls for the win:

You will be:

1. Sautéing the vegetables.
2. Preparing and cooking the pork.
3. Pulling and serving the pork.

You will need:

• Ingredients:
  • 2 brown onions, thin sliced
  • 4 garlic cloves, minced
  • 1 cup chicken stock
  • 1 Tbsp brown or raw sugar
  • 1 Tbsp table salt
  • 1 tsp kashmiri chilis, ground
  • Rick Stein’s Garam Masala (enough to coat the pork)
  • ~1.5 kg boneless pork shoulder, fat on, untied
• Equipment:
  • Several chopping boards
  • A Chef’s knife
  • A medium sized bowl
  • Paper towel
  • 2 forks for pulling the meat apart
  • A serving dish for mixing and serving

Sauteing the vegetables

1. Finely slice the 2 brown onions as if you were making onion rings.
2. Mince the 4 cloves of garlic.
3. Turn your slow cooker o high and layer the onions and garlic, covering the base fully.
4. Add the 1 cup chicken stock and cover. This will get the onions and garlic slowly softening up.

Preparing and cooking the pork

1. Make a dry tub by mixing:
   • 1 Tbsp ground rock salt
   • 1 Tbsp raw sugar
   • 1 tsp powdered kashmiri chilis
   • A generous amount of Garam Masala
2. Pat the pork dry with paper towel then liberally coat with the dry rub.
3. Pop the pork on top of the onion and garlic bed.
4. Cover and cook for about 8 hours, turning halfway through if you are home.
5. Make sure the meat is cooked thoroughly and is falling apart when you pull at it with a fork.

Pulling and serving the pork

1. Remove the flap of pork fat and discard.
2. Pull apart the pork using the forks and place it in a serving dish.
3. Bit by bit add the remaining liquid from the slow cooker, mixing as you go, to the dish until you have the consistency you desire.
4. Add any extra sauces or mustards now if you want but I prefer to add condiments to the pork on a dish by dish basis.

Enjoy,

PK

Here are some additional slowcooker recipes and pork ideas: