Pulled Pork Shoulder
I have been making this pulled pork recipe for years! The best part about it (apart from the magnificent flavour) is that it’s foolproof. Throw it all in your slow cooker and off you go! If you don’t like it too spicy, leave out the jalapeños.Leftover pulled pork can be frozen or used to add to toasties, burritos, tacos or a Mexican rice salad bowl like the one pictured here. It’s so delicious!Makes about 3 cups shredded meat
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Ingredients
- 1 kg pork shoulder boneless
- 1 teaspoon sea salt
- 1 teaspoon cracked black pepper
- 1 brown onion finely chopped
- 3 cloves garlic finely chopped
- 1 tablespoon pickled jalapeños optional
- 1 cup chicken stock
- 1/3 cup adobo chilli sauce
- 1 tablespoon brown sugar
- 1 tablespoon oregano dried
- 1 tablespoon ground cumin
- 1 tablespoon extra virgin olive oil
Instructions
- Season your pork shoulder well with the salt and pepper.1 kg pork shoulder, 1 teaspoon sea salt, 1 teaspoon cracked black pepper
- For the spice rub: Mix all the ingredients in a small bowl and rub over the pork shoulder.1 tablespoon oregano, 1 tablespoon ground cumin, 1 tablespoon extra virgin olive oil
- Place the pork shoulder in your slow cooker. Add the onion, garlic, jalapeños (if using), chicken stock, adobo chilli sauce and brown sugar. Mix well and cook on high for 8 hours.1 kg pork shoulder, 1 brown onion, 3 cloves garlic, 1 tablespoon pickled jalapeños, 1 cup chicken stock, 1/3 cup adobo chilli sauce, 1 tablespoon brown sugar
- When finished, shred the pork meat with a fork (don’t discard the juice) and mix well in the juice.1 kg pork shoulder
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