PK’s Slow Cooker Pulled Pork

This pulled pork recipe couldn’t get any easier, unless, the slow cooker also chopped the onions and garlic for you. If only there was a machine on the market that did everything 😉

chowhound.com‘s original version was really easy to make but being a lazy cook I cut some corners. For example  I saved a bunch of time using Rick Stein’s Garam Masala as a dry rub.

The night I cooked it I made pulled pork rolls (see the end of this post). We loved the nice change to Taco night that the leftovers made.

Notes:

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

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 ground rock salt
  • 1 tsp powdered kashmiri chilis
  • 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
  • 1 serving dish for mixing and serving the pulled pork and broth

Sauteing the vegetables

1. Finely slice the 2 brown onions as if you were making onion rings.
2. Mince your 4 cloves of garlic, no need to be too even or fine.
3. Turn your slow cooker onto 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 in a bowl:
   1. 1 Tbsp ground rock salt
   2. 1 Tbsp raw sugar
   3. 1 tsp powdered kashmiri chilis
   4. A generous amount of Garam Masala
2. Pat the pork dry with paper towel then liberally coat with the dry rub.
3. Work the dry rub into the knooks and crannies.
4. Pop the pork on top of the onion and garlic bed.
5. Cover and cook for about 8 hours (I turned it halfway through).
6. 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 the 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.

Serving suggestion:

I loved pulled pork burgers more than anything!

Enjoy,

PK

Here are some additional slowcooker recipes and pork ideas: